Low-alcohol citrus wine and brewing process thereof
A technology of citrus and craftsmanship, applied in the field of low-alcohol citrus wine and its brewing technology, can solve the problems of difficult-to-brew products, and achieve the effect of sweet and mellow taste, full-bodied wine, elegant and pure aroma
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Embodiment 1
[0022] A brewing process of low-alcohol citrus wine, comprising the following steps:
[0023] 1) Pretreatment of citrus: select 1000 kg of fresh, ripe, clean tangerines that do not contain pesticides and preservatives, soak them in hot water at 60°C, take them out and drain them, perform mechanical peeling, and then peel the tangerines. Squeeze and crush to obtain orange juice;
[0024] 2) Clarification of orange juice: add sulfur dioxide 50mg / L to the orange juice prepared in step 1), then pour the orange juice into the clarification tank, add clarifying agent in the clarification tank, the clarification temperature is controlled at 10°C, and the clarification time is 36 Hours, to obtain clear liquid;
[0025] 3) Fermentation treatment of orange juice: inject the clarified liquid obtained in step 2) into a temperature-controlled fermenter, add dry yeast 200mg / L, and control the fermentation temperature at 12°C. The fermentation period is 7 days, and the density of the fermen...
Embodiment 2
[0035] A brewing process of low-alcohol citrus wine, comprising the following steps:
[0036] 1) Pretreatment of citrus: select 1500 kg of fresh, ripe, clean tangerines that do not contain pesticides and preservatives, soak them in hot water at 60°C, take them out and drain them, perform mechanical peeling, and then peel the tangerines. Squeeze and crush to obtain orange juice;
[0037] 2) clarification treatment of orange juice: add sulfur dioxide 70mg / L in the orange juice that step 1) makes, pour orange juice into clarification tank then, add clarifying agent in clarification tank, clarification temperature is controlled at 12 ℃, clarification time 40 Hours, to obtain clear liquid;
[0038] 3) Fermentation treatment of orange juice: inject the clarified liquid obtained in step 2) into a temperature-controlled fermenter, add dry yeast 250mg / L, and control the fermentation temperature at 14°C. The fermentation period is 10 days, and the density of the fermented liquid is 1.0...
Embodiment 3
[0048] A brewing process of low-alcohol citrus wine, comprising the following steps:
[0049] 1) Pretreatment of citrus: select 2000 kg of fresh, ripe, clean tangerines without pesticides and preservatives, soak them in hot water at 60°C, take them out and drain them, perform mechanical peeling, and then peel the tangerines. Squeeze and crush to obtain orange juice;
[0050] 2) Clarification of orange juice: add sulfur dioxide 80mg / L to the orange juice prepared in step 1), then pour the orange juice into the clarification tank, add clarifier to the clarification tank, control the clarification temperature at 14°C, and clarification time 48 Hours, to obtain clear liquid;
[0051] 3) Fermentation treatment of orange juice: inject the clarified liquid obtained in step 2) into a temperature-controlled fermenter, add dry yeast 300mg / L, and control the fermentation temperature at 16°C. The fermentation period is 10 days, and the density of the fermented liquid is 1.015g / L 1, add ...
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