Process for brewing selenium-enriched sugar orange wine

Abstract

The invention discloses a process for brewing selenium-enriched sugar orange wine. The process comprises the following steps: (1) selecting raw materials; (2) crushing and separating; (3) treating with pectinase; (4) adjusting the sugar degree; (5) fermenting; (6) clarifying and debitterizing; (7) accelerating aging and sterilizing; and (8) filling and sealing. According to the process, strict requirements on sugar orange selection can be lowered by adopting microwave pretreatment, an optimized design is adopted in the brewing process to save energy and reduce consumption, the fermenting time is shortened by adding a fermentation accelerating brewing agent, the clarifying effect is improved by adopting a chitosan clarifier, and aging and sterilizing are accelerated by adopting ultraviolet ray, so that energy consumption can be reduced, the aging time can be shortened, and healthy fruit wine with color, flavor, taste and rich nutrition can be prepared.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a brewing process of selenium-enriched sugar orange fruit wine. Background technique [0002] Shatangju is a fruit variety with large output in Jiangxi, Hunan, Guangxi, Zhejiang, Fujian and other provinces of my country. In recent years, due to the expansion of planting area. With the improvement of cultivation technology, the total output of shatangju has increased year by year, but due to the restriction of fresh fruit market sales, farmers sell it at a low price, and the yield is high but not good. Seriously dampened the enthusiasm of orange growers. Although some are processed into cans, jams, fruit cakes, preserves and other products. But these products have low added value. also be affected to some extent. In recent decades. There have also been studies on using sugar oranges to make distilled wine. However, the flavor of orange wine is not outstanding, the fragrance is no...

AI Technical Summary

Problems solved by technology

In the brewing process, the steps of passivation, sterilization, enzyme deactivation and enzymolysis need to be repeatedly heated up and cooled down, and there are no energy-saving measures. The energy consumption is high, the fermentation time is long, and the aging rate is slow. The traditional freezing clarification method not only consumes energy high, and the clarification effect is not good, the traditional pasteurization method will also volatilize the aroma components in the wine and destroy the flavor