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

Inactive Publication Date: 2019-01-11
JIANGXI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
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Problems solved by technology

[0004] But the existing method of utilizing fresh navel oranges to brew navel orange fruit wine is still immature, and the flavor of the navel orange fruit wine brewed is not good enough, and the wine body is weak or the wine taste is too heavy

Method used

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  • A preparation method of navel orange fruit wine
  • A preparation method of navel orange fruit wine

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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.

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Abstract

The invention discloses a preparation method of navel orange fruit wine. The preparation method comprises the following steps: after the sugar content of freshly squeezed navel orange fruit juice is adjusted to 18-22 DEG Bx, pectinase, sulfur dioxide and Saccharomyces cerevisiae are added, and then the navel orange fruit wine is prepared by isothermal sealed fermentation. Fresh-squeezed navel orange juice is use as raw material, After adjusting its sugar content to 18-22 DEG Bx, Adding pectinase, sulfur dioxide and Saccharomyces cerevisiae, and then fermenting at constant temperature, the navel orange wine was golden and transparent with no obvious sediment, full-bodied, rich wine aroma, sweet and sour, moderate alcohol concentration, both navel orange fruit flavor and wine flavor, improved the flavor of navel orange wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a preparation method of navel orange fruit wine. Background technique [0002] Navel orange, Rutaceae citrus is an evergreen small tree, because the top of the fruit is cracked and navel-shaped, hence the name navel orange. Navel oranges are sweet and sour, nutritious, and contain all kinds of nutrients necessary for the human body; navel oranges contain a lot of vitamin C and carotene, which can inhibit the formation of carcinogens, and the smell of oranges can refresh the mind. Navel orange is an excellent variety of citrus. Because of its excellent fresh food quality, it is known as "citrus treasure" and "king of fruits". In China, there are mainly major production areas such as southern Jiangxi, southern Hunan, northern Guangxi and the Three Gorges reservoir area, among which Ganzhou is one of the most suitable areas for growing navel oranges in China. However...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 林丽萍吴国平邝美婷张怡
Owner JIANGXI AGRICULTURAL UNIVERSITY
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