Citrus wine, brewing process of citrus brandy and citrus brandy

The technology of brandy and citrus is applied to the brewing process of citrus wine, citrus brandy and citrus brandy. In this field, it can solve problems such as unstable taste and aroma, affect the taste of citrus wine, and unsatisfactory fermentation effect, and achieve the effects of no toxic side effects, increased wine production rate, and remarkable efficacy

Pending Publication Date: 2022-06-03
湖南雅大智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Application number 201510913806.4 discloses a brewing process of citrus fruit wine, which affects the survival of bacteria during the fermentation process, and the fermentation effect is not ideal; application number 201710238008.5 discloses a healthy citrus fermented wine brewing method. , affecting the mouthfeel of citrus wine; the application number is 201510706424.4, which discloses the brewing process of citrus wine, but the taste and aroma of this process are unstable. citrus wine

Method used

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  • Citrus wine, brewing process of citrus brandy and citrus brandy
  • Citrus wine, brewing process of citrus brandy and citrus brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

A brewing process of citrus wine, comprising the following steps:

S1 raw material selection: select fully mature fruits as raw materials; select fresh sugar oranges with a maturity of more than 90%, no pests and diseases, and no residues;

S2 immersion cleaning: wash with running water to remove soil, debris and microorganisms attached to the fruit;

S3 crushing and beating: first scald the washed fruit in hot water at 95-100°C for 30-60 seconds, peel off the peel and tangerine network by hand, and remove the core. Put it into a beater for crushing and beating, and then use a screw juicer to extract the juice;

S4 adjustment ingredients: 100 kg of citrus is added with 9, 10 or 11 kg of white sugar, and the acid content of the raw material is adjusted to 0.7% with carbonic acid before fermentation, and the sugar content is increased to 18%; the alcohol content of the brewed wine is about 15 %VOL;

S5 Add koji or yeast: after adding sugar, add fruit koji or yeast, the inocula...

Embodiment 2

A brewing process of citrus wine, comprising the following steps:

S1 selection of raw materials: select fully ripe fruits as raw materials; select fresh citrus with a maturity of more than 90%, no pests and diseases, and no residues, the citrus in the present invention is citrus, and the raw material is selected from citrus;

S2 immersion cleaning: wash with running water to remove soil, debris and microorganisms attached to the fruit;

S3 Crushing and beating: First, scald the washed fruit in hot water at 95-100°C for 30 seconds, peel off the peel and tangerine network, and remove the core by hand. Wear sterile gloves during manual processing, and put the citrus in the beating process. Crushing and beating is carried out in the machine, and then the juice is extracted with a screw juicer; the extracted juice is distilled and concentrated, the distillation temperature is controlled at 75-90 ° C, the distillate is collected for use, and when the distillation is concentrated to ...

Embodiment 3

A brewing process of citrus wine, comprising the following steps:

S1 selection of raw materials: select fully mature fruits as raw materials; select fresh citrus with a maturity of more than 90%, no diseases and insect pests, and no residues, the citrus in the present invention is citrus, and the raw materials are selected from sugar tangerine and baba tangerine; select fully mature fruits As the raw material for winemaking, at this time, the sugar content is high, and the higher the sugar content, the better the raw material, the higher the yield of wine, the delicious juice, the fragrance of citrus and the good flavor;

S2 immersion cleaning: wash with running water to remove soil, debris and microorganisms attached to the fruit;

S3 Crushing and beating: first scald the washed fruit in hot water at 95-100 ° C for 30-60 seconds, peel off the peel and tangerine network by hand, remove the core, put the citrus in a beating machine for crushing and beating, and then Use a scre...

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PUM

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Abstract

The preparation method comprises the following steps: sorting raw materials of high-quality oranges, soaking and cleaning, peeling, denucleating, crushing and pulping, juicing, adjusting components, adding distiller's yeast or yeast, carrying out primary fermentation, carrying out secondary fermentation, carrying out residue-liquid separation, ageing, clarifying, blending, sterilizing, filtering and filling to obtain a finished product. According to the method, the wine yield and the savoury and mellow taste are effectively improved, the fragrance is refreshing, meanwhile, the health care effect is achieved, the wine yield is effectively improved through multiple times of fermentation, rapid propagation of thalli is facilitated, the influence of infectious microbes on the fermentation effect is reduced, and the taste of the citrus wine is guaranteed. The orange wine can treat stagnation and flatulence, can treat some flatulence symptoms, and can play a role in ventilating and regulating qi and playing a role in guiding qi downward; the orange wine can play a role in promoting blood circulation and stopping bleeding, and the orange wine contains vitamin P and has the effects of dredging collaterals and promoting blood circulation; the orange wine can regulate qi to alleviate pain, also has an analgesic effect, is a natural analgesic, can be drunk for improvement, and has a very remarkable effect.

Description

technical field [0001] The invention relates to citrus wine brewing technology, in particular to a brewing process of citrus wine and citrus brandy wine and citrus brandy. Background technique [0002] At present, among fruit wines, wine is a worldwide product, and its production, consumption and trade volume all rank first in alcohol. Followed by cider, it is more common in the United Kingdom, France, Switzerland and other countries, and it is also brewed in the United States and China. The output of the rest of the fruit wines is very small, and most of their production processes are improved by referring to the above two types of fruit wines according to their own characteristics, especially the mature wine production technology. [0003] Citrus contains polysaccharides, flavonoids, organic acids, polyphenols and alkaloids, as well as 18 major amino acids and more than 20 essential trace elements. The fresh pressed citrus juice is used for fermentation, so that most of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02
CPCC12G3/024C12H6/02
Inventor 胡顺开
Owner 湖南雅大智能科技有限公司
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