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A fruit wine and orange technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of lack of mellowness and softness, and achieve the effects of unique flavor, large profit margin and mellow taste.
Inactive Publication Date: 2016-09-21
叶文佳
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This kind of fruit wine is generally bright in color and refreshing in taste, but lacks mellowness and softness, and sometimes has obvious alcohol flavor.
Method used
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[0010] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further explained in conjunction with the embodiments below.
[0011] A fruit wine made from oranges, which is made according to the following method:
[0012] (1) First rinse the oranges with clean water and drain the water, peel off the skins, squeeze the juice and filter, take the filtrate and put it in a porcelain jar, heat it to 75-85°C, keep it for 30 minutes;
[0013] (2) Rinse the ripe figs. According to the mass ratio of fig: sugar = 100:15, mix the figs and sugar in a porcelain jar and ferment them. Stir once every 2 hours. Take out the juice after fermentation for 4 days. Filter for backup;
[0014] (3) Put the orange juice in step (1) and the fig juice in step (2) into jars at a mass ratio of 3:1, and add 5% to 8% of the total mass of koji and 0.003% of sodium sulfate. After stirring, it will be fermente...
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Abstract
The invention relates to the wine-making field, in particular to fruit wine prepared from tangerine. The fruit wine is prepared according to the following methods of (1) cleaning, peeling and juicing the tangerine, filtering the juice, taking filtrate, and heating the filtrate for later use; (2) cleaning ficus carica, mixing the ficus carica with white sugar according to a mass ratio of ficus carica to white sugar of 100 to 15, fermenting, stirring, and taking the juice after fermenting for 4 days, and filtering the juice for later use; (3) filling the tangerine juice obtained in the step (1) and the ficus carica juice obtained in the step (2) into a jar according to a mass ratio of tangerine juice to ficus carica juice of 3 to 1, adding yeast and sodium sulfate, stirring, fermenting, filtering, boiling and cooling, ageing in the jar for 30 to 50 days, and bottling. The fruit wine provided by the invention has the advantages that the flavor is unique, the unique aroma of the tangerine, the ficus carica and grape is obtained, and the taste is mellow; used raw materials are extensive, the cost is lower, and the profit margin is larger; a better healthcare effect is obtained by utilization of the ficus carica; the preparation technology is simple, and the wine can be manually produced at home.
Description
Technical field [0001] The invention relates to the field of wine making, in particular to orange fruit wine. Background technique [0002] At present, the processing of fruit wine often uses a single type of fruit. Most fruit wines sold on the market are preparations, that is, the juice is soaked in alcohol and then dew is added, sugar and other ingredients are added, and the color, aroma and taste are adjusted and matched. to make. This kind of fruit wine is generally bright in color and refreshing in taste, but lacks mellowness and softness, and sometimes has obvious alcoholic taste. Therefore, there is still a lot of market space in the preparation of fruit wine. Summary of the invention [0003] In order to make up for the shortcomings of the prior art, the orange fruit wine described in the present invention has a unique flavor and simple preparation. [0004] The technical solution adopted by the present invention to solve the technical problem is: a fruit wine made from o...
Claims
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