Orange wine formula
Through multiple fermentation and strict control of the fermentation environment, combined with the distillation method of dry steaming and double steaming, the difficulty of temperature control and impurities problems in the preparation of traditional orange wine is solved, and the high-quality and low-cost production of orange wine is achieved.
Patent Information
- Application Number
- CN202411681502.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-22
- Publication Date
- 2025-02-11
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the traditional preparation methods of orange wine, temperature control during the fermentation process is difficult, which can easily lead to insufficient or excessive fermentation, affecting the flavor and quality of the wine. At the same time, distillation method may lead to more impurities in the wine and affecting the taste.
Multiple fermentation is adopted to strictly control the environmental conditions of fermentation at each stage, and the dry steaming and double steaming method is used for distillation, optimizing the process flow to improve the purity of the alcohol and the taste of the wine.
The orange wine produced has a mellow taste, strong aroma, high alcohol purity, good stability, and simplifies operation steps and reduces production costs.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, in particular to a formula of orange wine. Background Art
[0002] Oranges are a common fruit, with a sweet taste and high water content, which can fully replenish the body's water. However, oranges are not only a fruit, but also an excellent raw material for making wine. Generally speaking, orange wine has a relatively low alcohol content, but a relatively high nutritional value. It has a positive effect on all aspects of the body, can treat stagnation and flatulence, has the effect of promoting blood circulation and stopping bleeding, and can also regulate qi and relieve pain.
[0003] In the traditional orange wine preparation process, orange pulp, white sugar and yeast are usually mixed and fermented in a certain proportion. Although this method can produce orange wine with a certain flavor, it has some shortcomings. For example, it is difficult to control the temperature during the fermentation process, which can easily lead to insufficient or excessive fermentation, thus affecting the flavor and quality of the wine. In addition, the traditional distillation method may also cause more impurities in the wine, affecting the taste. Summary of the invention
[0004] In view of the above problems, the present invention provides a formula of orange wine, which adopts multiple fermentations and strictly controls the environmental conditions of each stage of fermentation, so that the produced orange wine has a mellow taste and strong aroma.
[0005] The technical solution adopted by the present invention is as follows:
[0006] A formula for orange wine, mainly composed of the following raw materials: orange pulp, white sugar and yeast, wherein the weight proportions of the orange pulp, white sugar and yeast are as follows:
[0007] Orange juice: white sugar: yeast = 100:20:1.
[0008] The present invention also provides a brewing process for the orange wine, and the technical scheme thereof is as follows:
[0009] A method for preparing an orange wine formula comprises the following steps:
[0010] S1. Select ripe, disease-free fresh oranges, remove the roots, stems, and seeds, and stir the pulp to break it into liquid;
[0011] S2. The crushed orange pulp is transferred to a fermentation device. Stir once a day for the first three days of fermentation. Keep the temperature at 35°C-45°C and ferment for 15-30 days.
[0012] S3. After the fermentation is completed, the juice is fermented to make orange juice wine, which is then distilled to obtain orange wine.
[0013] In a further technical solution, in step S3, the distillation is performed using a dry distillation double distillation method using a special steamer for fruit wine.
[0014] In a further technical solution, in step S1, the oranges used are the Chunjian variety of tangerines.
[0015] In a further technical solution, in step S3, the alcohol contents of the orange juice wine after distillation by dry distillation and double distillation are 42%, 52% and 60% respectively.
[0016] The beneficial effects of the present invention are:
[0017] 1. The weight ratio of orange pulp, white sugar and yeast used in the present invention is 100:20:1. This ratio is carefully designed to make the taste of orange wine more harmonious, mellower and fuller. At the same time, the spring-view variety of babao tangerine is selected as the raw material because it is well mature and disease-free, which ensures the freshness and quality of the raw materials, thereby improving the quality of the final product;
[0018] 2. The preparation method adopted by the present invention includes multiple steps such as selection, crushing, fermentation and distillation. By maintaining the temperature of 35°C-45°C during the fermentation process and adopting the dry distillation double distillation method for distillation, the purity of alcohol and the taste of the wine are effectively improved, so that the distilled orange wine has higher quality and stability;
[0019] 3. In the traditional orange wine preparation method, the fermentation and distillation process is relatively complicated and requires a lot of equipment and manpower. The present invention simplifies the operation steps by optimizing the process flow, reduces equipment investment and manpower costs, thereby reducing production costs and improving economic benefits. DETAILED DESCRIPTION
[0020] The embodiments of the present invention are described in detail below.
[0021] Example:
[0022] In this embodiment, the orange wine is mainly made of 50 kg of Chunjian Papao orange pulp, 10 kg of white sugar and 0.5 kg of yeast.
[0023] The brewing method of the above orange wine is as follows:
[0024] S1. Select ripe, disease-free fresh oranges, remove the roots, stems, and seeds, and stir the pulp to break it into liquid;
[0025] S2. The crushed orange pulp is transferred to a fermentation device. Stir once a day for the first three days of fermentation. Keep the temperature at 35°C-45°C and ferment for 15-30 days.
[0026] S3. After the fermentation is completed, the juice is fermented to make orange juice wine, which is then distilled to obtain orange wine.
[0027] Alcohol content 42%: During the distillation process, the distillation temperature and time are controlled so that the final alcohol content reaches 42%;
[0028] Alcohol content 52%: During the distillation process, the distillation temperature and time are appropriately increased so that the final alcohol content reaches 52%;
[0029] 60% alcohol content: During the distillation process, the distillation temperature and time are further increased so that the final alcohol content reaches 60%.
[0030] The orange wine and the preparation method thereof provided by the present invention have the characteristics of simple raw materials, clear process flow and stable product quality, and are suitable for industrial production. In addition, this embodiment also shows how to adjust the alcohol content according to different needs to meet the preferences of different consumers.
[0031] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.
Claims
1. A formula for orange wine, characterized in that: The invention is mainly composed of the following raw materials: orange pulp, white sugar and yeast, wherein the weight proportions of the orange pulp, white sugar and yeast are as follows: Orange juice: white sugar: yeast = 100:20:
1.
2. A method for preparing an orange wine formula, characterized in that: The following steps are involved: S1. Select ripe, disease-free fresh oranges, remove the roots, stems, and seeds, and stir the pulp to break it into liquid; S2. The crushed orange pulp is transferred to a fermentation device. Stir once a day for the first three days of fermentation. Keep the temperature at 35°C-45°C and ferment for 15-30 days. S3. After the fermentation is completed, the juice is fermented to make orange juice wine, which is then distilled to obtain orange wine.
3. The method for preparing orange wine according to claim 2, characterized in that: In step S3, the distillation is carried out using a dry distillation double distillation method using a special steamer for fruit wine.
4. The method for preparing orange wine according to claim 2, characterized in that: In step S1, the oranges selected are the Chunjian variety of tangerines.
5. The method for preparing orange wine according to claim 3, characterized in that: After the orange juice wine is distilled by dry distillation and double distillation, the alcohol content is 42%, 52% and 60% respectively.