A preparation method of navel orange fruit wine
A technology of navel orange fruit wine and juice, which is applied in the field of preparation of navel orange fruit wine, which can solve the problems of navel orange fruit wine with poor flavor, weak wine body, and immaturity, and achieve the effect of full body, improved flavor and moderate alcohol concentration
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0020] The navel orange fruit wine prepared by the existing winemaking method has obvious sour taste when tasting, and the wine body is too light or the wine taste is too strong, and the flavor is not good. In order to solve the above problems, the present invention proposes a preparation method of navel orange fruit wine, The raw material of freshly squeezed navel orange juice is fermented after adding pectinase, sulfur dioxide and saccharomyces cerevisiae, so as to improve the flavor of navel orange fruit wine. In one embodiment of the preparation method of navel orange fruit wine provided by the present invention, the preparation method of said navel orange fruit wine comprises the following steps: after adjusting the sugar content of freshly squeezed navel orange juice to 18-22°Bx, adding pectinase, sulfur dioxide and Saccharomyces cerevisiae, and then carry out constant temperature and sealed fermentation to obtain navel orange fruit wine.
[0021] The invention uses fres...
Embodiment 1
[0033] (1) Get the fresh navel orange and wash it, peel it, put it into a juice extractor to squeeze the juice, and filter out the pomace to obtain freshly squeezed navel orange juice;
[0034] (2) Take 1kg of freshly squeezed navel orange juice, first adjust its sugar content to 20 ° Bx, then add 400 mg of pectinase, 180 mg of sulfur dioxide and 0.8 g of Saccharomyces cerevisiae (Angel Yeast), and then put it into a heat preservation chamber with a temperature setting of 24 ° C Insulated and sealed fermentation was carried out in the box, and the navel orange fruit wine was obtained after 94 hours of fermentation.
Embodiment 2
[0036] (1) Get the fresh navel orange and wash it, peel it, put it into a juice extractor to squeeze the juice, and filter out the pomace to obtain freshly squeezed navel orange juice;
[0037](2) Take 1kg of freshly squeezed navel orange juice, first adjust its sugar content to 18 ° Bx, then add 400 mg of pectinase, 200 mg of sulfur dioxide and 1.0 g of Saccharomyces cerevisiae (Angel Yeast), and then put it into a heat preservation chamber with a temperature setting of 22 ° C Carry out heat preservation and sealing fermentation in the box, take out after 96 hours of fermentation, and make navel orange fruit wine.
PUM
![No PUM](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/noPUMSmall.5c5f49c7.png)
Abstract
Description
Claims
Application Information
![application no application](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/application.06fe782c.png)
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap