Brewing process of high-quality red orange fruit wine

Abstract

The invention discloses a brewing technology of high-quality red orange fruit wine. The brewing technology comprises the steps of pretreatment, component adjustment, fermentation, ageing and blending. According to the process, the red orange peel extract is added into the original berry wine obtained after red orange fermentation, so that the obtained red orange fruit wine has richer fruity flavor and better color and luster, the taste of the red orange fruit wine is improved, and the quality is remarkably improved; through targeted extraction treatment on the red orange peel, the content of beneficial components in the red orange peel extract is higher, and the content of bitter and astringent substances is lower, so that the red orange fruit wine obtained by blending has a better taste; moreover, by extracting and utilizing the red orange peel, the waste of resources is reduced, the economic value of the red orange is improved, and the brewing process of the red orange fruit wine is simple, reliable and suitable for large-scale production of the red orange fruit wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a brewing process of high-quality red orange fruit wine. Background technique [0002] Red oranges are native to my country, mainly produced in Sichuan and Fujian, also known as Sichuan oranges and Fu oranges. The tree is strong, the crown is tall, the shoots are erect, and the fruit is oblate and medium in size. Because of its thin peel, bright red color and glossy , the peel is easy to peel, rich in tangerine network, the meat is tender, juicy, slag, sweet and sour, and the peel can be used as a raw material for Chinese medicinal materials, tangerine peel, with high yield, drought resistance, and low planting difficulty. It is planted on a large scale in mountainous areas. However, due to the shortcomings of red tangerine fruits that are not resistant to storage and easy to get angry, their sales volume has been decreasing year by year. In order to further improve th...

AI Technical Summary

Problems solved by technology

However, due to the shortcomings of tangerine fruit that are not resistant to storage and easy to catch fire, its sales have decreased year by year, and a large number of tangerines have rotted due to unsalable, which is a serious waste of resources and also discourages fruit farmers from planting enthusiasm

In order to further increase the economic value of tangerines, people have found that tangerines can be fermented to brew fruit wine, which can not only eliminate the defect of getting angry, but also solve the problem of rottenness caused by their intolerance to storage, and significantly improve the economic value of tangerines. Benefits However, the tangerine fruit wine obtained by the conventional fruit wine fermentation process has poor color, light fruit fragrance, few nutritional components retained, and poor health care effect, which is not conducive to the large-scale production and promotion of tangerine fruit wine

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