Brewing process of high-quality red orange fruit wine

A high-quality, tangerine fruit wine technology, applied in the field of fruit wine brewing, can solve the problems of rotting red oranges, less nutrient components, waste of resources, etc., and achieve the effects of good taste and fruit flavor, simple brewing process, and improved economic value.

CN114774229APending Publication Date: 2022-07-22CHONGQING THREE GORGES VOCATIONAL COLLEGE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2022-07-22

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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.
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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...

Examples

Embodiment 1

[0032] A brewing process of high-quality red orange fruit wine, comprising the following steps:

[0033] (1) Pretreatment: Peel and break the red orange to obtain broken red orange pulp, add pectinase (0.02% of the weight of the broken red orange pulp) and carry out enzymatic hydrolysis treatment (temperature is 33℃, time is 1.5h) Then, filter to obtain red orange juice;

[0034] (2) Component adjustment: Add partial potassium sulfite to the red orange juice (the amount added is SO 2 After being calculated as 100mg / L), adjust the sugar content of the red orange juice to 19% and the pH value to 4.5 to obtain fermentation raw materials;

[0035] (3) Fermentation: add yeast (0.12g / L) to the fermentation raw materials, stir evenly and then carry out fermentation treatment (temperature is 22°C, time is 12d), and the fermentation puree is obtained by filtration;

[0036] (4) Ageing: aging the fermented puree (the temperature is 7°C and the time is 8 months) to obtain the puree of ...

Embodiment 2

[0039] A brewing process of high-quality red orange fruit wine, comprising the following steps:

[0040] (1) Pretreatment: Peel and crush the red orange to obtain broken red orange pulp, add pectinase (0.01% of the weight of the broken red orange pulp) and carry out enzymatic hydrolysis treatment (temperature is 35 °C, time is 1 h) , filtered to obtain red orange juice;

[0041] (2) Component adjustment: Add partial potassium sulfite to the red orange juice (the amount added is SO 2After being calculated as 80mg / L), adjust the sugar content of the red orange juice to 20% and the pH value to 4 to obtain fermentation raw materials;

[0042] (3) Fermentation: add yeast (0.10g / L) to the fermentation raw materials, stir evenly and then carry out fermentation treatment (temperature is 25°C, time is 15d), and the fermentation puree is obtained by filtration;

[0043] (4) Ageing: aging the fermented puree (at a temperature of 5°C for 10 months) to obtain a puree of fruit wine;

[0...

Embodiment 3

[0046] A brewing process of high-quality red orange fruit wine, comprising the following steps:

[0047] (1) Pretreatment: Peel and break the red orange to obtain broken red orange pulp, add pectinase (0.03% of the weight of the broken red orange pulp) and carry out enzymatic hydrolysis treatment (temperature is 32°C, time is 2h) , filtered to obtain red orange juice;

[0048] (2) Component adjustment: Add partial potassium sulfite to the red orange juice (the amount added is SO 2 After being counted as 80mg / L), adjust the sugar content of red orange juice to 18% and pH value to 5 to obtain fermentation raw materials;

[0049] (3) Fermentation: add yeast (0.15g / L) to the fermentation raw materials, stir evenly and then carry out fermentation treatment (temperature is 18°C, time is 15d), and the fermentation puree is obtained by filtration;

[0050] (4) Ageing: aging the fermented puree (the temperature is 10°C, and the time is 6 months) to obtain the puree of fruit wine;

...