Citrus compound wine and processing method thereof

Abstract

The invention provides citrus compound wine and a processing method thereof, and relates to the technical field of fruit wine preparation. Comprising the following steps: preparing citrus mash, adding the citrus mash into a fermentation tank filled with carbon dioxide, and inoculating yeast into the citrus mash; separating the supernatant liquid part of the orange mash to obtain clear juice and orange fermented mash with pulp; fermenting the pulp-containing citrus fermented mash, ending the fermentation when the residual sugar content of the pulp-containing citrus fermented mash is less than or equal to 4g / L, distilling the pulp-containing citrus fermented mash, and selecting distillate with the alcoholic strength of more than or equal to 50% Vol as citrus distilled liquor; continuously fermenting the clear juice in another fermentation tank, adding the citrus distilled liquor until the total alcoholic strength is 18-22% Vol when the residual sugar content of the clear juice is 35-55g / L, and stopping fermentation to obtain raw citrus compound liquor; under the protection of inert gas, the raw wine of the citrus compound wine is stored for 10-15 days at the temperature of-5-0 DEG C under the anaerobic condition and naturally clarified, the clarified raw wine of the citrus compound wine is filtered to obtain the citrus compound wine, and the wine is low in methanol content, rich in fruity flavor and palatable in sour and sweet taste.

Description

Technical Field

[0001] This invention relates to the field of fruit wine preparation technology, specifically to a citrus-based wine and its processing method. Background Technology

[0002] my country is a major citrus producer with a cultivation history of over 4,000 years. Citrus is most widely cultivated in southern China, with Sichuan, Guangxi, Hubei, and Jiangxi being the main production areas, Guangxi having the largest cultivation area. In recent years, citrus production has increased annually. However, due to the perishable nature of citrus, untimely sales can lead to significant economic losses for fruit farmers.

[0003] Making citrus wine from citrus fruits is a feasible way to improve the economic benefits for fruit farmers. Currently, the most mature process involves fermenting citrus wine, but the resulting wine often has a sour and bitter taste, leading to an unbalanced body. Furthermore, the pectin in citrus fruits results in excessively high methanol content, affecting the quality of the wine. Therefore, providing a citrus wine with a balanced body and low methanol content has become a pressing technical problem to be solved in this field. Summary of the Invention

[0004] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a citrus-based blended wine and its processing method, solving the technical problems of uncoordinated body and high methanol content in citrus fermented wine.

[0005] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a method for processing citrus-based wines, comprising the following steps: S1. Prepare fermentation mash and inoculate with yeast. Select ripe citrus fruits free from rot and disease, peel and crush them to obtain citrus mash. Crushing aims to break down the pericarp structure; special care must be taken to avoid damaging the seeds during this process. Add the citrus mash to a fermentation tank filled with carbon dioxide to prevent oxidation. Activate *Issa mesospora* and inoculate it into the fermentation mash. Maintain the temperature at 19±1℃ and ferment for 40-50 hours. Then inoculate with activated *Saccharomyces cerevisiae* EC1118, using 10g of each yeast. 5 ~10 7 CFU / mL, the residual sugar content in the fermentation mash was measured every 6 to 9 hours during the fermentation process; S2. Preparation of clear juice and fermented mash for citrus fruits with pulp. When the residual sugar content of the fermentation mash drops to 55-65 g / L, the upper clear liquid portion of the fermentation mash is separated to obtain clear juice. The remaining part after separation is citrus fermentation mash with pulp. The separated clear juice accounts for 25-35% of the total fermentation mash volume.

[0006] S3. Preparation of citrus distilled spirits The fermented citrus mash with pulp continued alcoholic fermentation at 19±1℃. Residual sugar content was measured every 6–9 hours during fermentation. Fermentation ended when the residual sugar content was ≤4g / L, and distillation was immediately performed using a Charentais still to prevent the volatilization of aroma compounds and oxidation of the spirit after fermentation. During distillation, the fraction with an alcohol content greater than 10% Vol was collected as the crude spirit. The crude spirit was redistilled, and the distillate with an alcohol content ≥50% Vol was selected as the citrus spirit; the distillate with an alcohol content ≥10% vol and ≤50% vol was selected as the tails. The tails were added to the fermented citrus mash with pulp in the next distillation to increase the yield; distillation was stopped when the alcohol content of the distillate was ≤10% Vol.

[0007] Citrus fermentation mash is distilled using a Charentais still, which uses steam heating to avoid direct flame heating or heating with built-in heating tubes that could cause the precipitate in the fermentation liquid to burn.

[0008] S4. Preparation of citrus base wine The clear juice continued alcoholic fermentation in another fermentation tank at a temperature of 19±1℃. During fermentation, the residual sugar content and alcohol content were measured every 3–5 hours. When the residual sugar content reached 35–55 g / L, citrus distillate was added until the total alcohol content reached 18–22% Vol, at which point fermentation was terminated, yielding citrus base wine. The temperature of the citrus base wine was then immediately lowered to 0℃.

[0009] S5. Preparation of citrus-based wine Under the protection of the liquid surface by inert gases such as carbon dioxide and nitrogen, the citrus wine is stored at 0℃ under anaerobic conditions for 10 to 15 days for natural clarification. The clarified citrus wine is then filtered through diatomaceous earth, a 1.0 to 1.5 μm membrane, and a 0.45 to 0.55 μm membrane to obtain citrus-based wine.

[0010] On the other hand, the present invention provides a citrus-based wine, which is prepared by the preparation method described in the first aspect, wherein the methanol content of the citrus-based wine is 80-85 mg / L. This invention provides a citrus-based wine and its processing method. Compared with the prior art, it has the following advantages:

[0011] 1. The processing method of the citrus-flavored wine of the present invention uses the clear juice separated from the fermented mash when the residual sugar content is 55-65 g / L as the base wine for the blended wine. No pectinase is added during the fermentation process, which reduces the impact of pectin hydrolysis in citrus fruit, resulting in a lower methanol content in the citrus-flavored wine. It also reduces the contact time between the base wine and the peel and seeds, which can significantly reduce the bitterness of the citrus-flavored wine.

[0012] 2. The method of the present invention does not require the addition of additional raw sugar during the fermentation process, which can significantly reduce the content of isoamyl alcohol in citrus-based wines.

[0013] 3. The method of the present invention uses a mixture of acid-reducing yeast and brewing yeast for fermentation, which can significantly reduce the total acid content in citrus-flavored wine, improve the sour and astringent taste of citrus-flavored wine, and increase the content of esters in citrus-flavored wine, thus enriching the taste of citrus-flavored wine. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 The methanol content in the citrus-based wines of Example 1 and Comparative Examples 1-4; Figure 2 The content of isoamyl alcohol in citrus-based wines in Example 1 and Comparative Examples 1-4; Figure 3 The content of limonene in citrus-based wines in Example 1 and Comparative Examples 1-4; Figure 4 Total acid content in citrus-based wines in Example 1 and Comparative Examples 1-4; Figure 5 Total ester content in citrus-based wines in Example 1 and Comparative Examples 1-4. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods. Example 1

[0018] This embodiment provides a method for processing citrus-based wine, including the following steps: S1. Prepare fermentation mash and inoculate with fermentation bacteria. Select ripe citrus fruits free from rot and disease as raw materials. Peel and crush the citrus fruits to obtain citrus mash. Simple crushing is sufficient to disrupt the cell membrane structure; special care must be taken to avoid damaging the seeds during the process. Add the citrus mash to a fermentation tank filled with carbon dioxide to prevent oxidation. Inoculate the citrus mash with activated *Issa mesospora*, maintain the temperature at 19±1℃, and ferment for 48 hours. Then inoculate with activated *Saccharomyces cerevisiae* EC1118. The inoculation amount of both yeasts is 10. 6 CFU / mL; The residual sugar content in the fermentation mash was measured every 8 hours during the fermentation process; S2. Preparation of clear juice and fermented mash for citrus fruits with pulp. When the residual sugar content of the citrus mash drops to 60g / L, the upper clear liquid of the citrus mash is separated to obtain clear juice. The remaining part after separation is citrus fermentation mash with pulp. The separated clear juice accounts for 30% of the total fermentation mash volume.

[0019] S3. Preparation of citrus distilled spirits The fermented citrus mash with pulp continued alcoholic fermentation at a temperature of 19±1℃. The residual sugar content was measured every 8 hours during fermentation. Fermentation ended when the residual sugar content reached 4 g / L. The fermented citrus mash with pulp was immediately added to a Charentais still for distillation. The Charentais still required steam heating to avoid direct flame heating or heating with built-in heating elements, which could cause the precipitate in the fermentation liquid to burn. During distillation, the fraction with an alcohol content greater than 10% Vol was collected as the crude spirit. The crude spirit was redistilled, and the distillate with an alcohol content ≥50% Vol was selected as the citrus spirit. The distillate with an alcohol content ≥10% vol and ≤50% vol was retained as the tails. The tails could be added together with the fermented citrus mash with pulp in the next distillation to increase the yield. Distillation was stopped when the alcohol content of the distillate was ≤10% Vol.

[0020] S4. Preparation of citrus base wine The clear juice continued alcoholic fermentation in another fermentation tank at a temperature of 19±1℃. During fermentation, the residual sugar content and alcohol content were measured every 4 hours. When the residual sugar content reached 40g / L, citrus distillate was added until the total alcohol content reached 20±1%Vol, at which point fermentation was terminated, yielding citrus base wine. The temperature of the citrus base wine was then immediately lowered to 0℃.

[0021] S5. Preparation of citrus-based wine The citrus wine was stored at 0℃ under anaerobic conditions for 12 days for natural clarification. During this process, carbon dioxide was used to protect the liquid surface and prevent oxidation. The clarified citrus wine was then filtered through diatomaceous earth, a 1.0μm membrane, and a 0.45μm membrane to obtain the citrus-based blended wine. Example 2

[0022] This embodiment provides a method for processing citrus-based wine, including the following steps: S1. Prepare fermentation mash and inoculate with fermentation bacteria. Select ripe citrus fruits free from rot and disease as raw materials. Peel and crush the citrus fruits to obtain citrus mash. Simple crushing is sufficient to disrupt the cell membrane structure; special care must be taken to avoid damaging the seeds during the process. Add the citrus mash to a fermentation tank filled with carbon dioxide to prevent oxidation. Inoculate the citrus mash with activated *Issa mesospora*, maintain the temperature at 19±1℃, and ferment for 40 hours. Then inoculate with activated *Saccharomyces cerevisiae* EC1118. The inoculation amount of both yeasts is 10. 5 CFU / mL; The residual sugar content in the fermentation mash was measured every 6 hours during the fermentation process; S2. Preparation of clear juice and fermented mash for citrus fruits with pulp. When the residual sugar content of the citrus mash drops to 55 g / L, the upper clear liquid of the citrus mash is separated to obtain clear juice. The remaining part after separation is citrus fermentation mash with pulp. The separated clear juice accounts for 25% of the total fermentation mash volume.

[0023] S3. Preparation of citrus distilled spirits The fermented citrus mash with pulp continued alcoholic fermentation at a temperature of 19±1℃. The residual sugar content was measured every 6 hours during fermentation. Fermentation ended when the residual sugar content reached 3g / L. The fermented citrus mash with pulp was immediately added to a Charentais still for distillation. The Charentais still required steam heating to avoid direct flame heating or heating with built-in heating elements, which could cause the sediment in the fermentation liquid to burn. During distillation, the fraction with an alcohol content greater than 10% Vol was collected as the crude spirit. The crude spirit was redistilled, and the distillate with an alcohol content ≥50% Vol was selected as the citrus spirit. The distillate with an alcohol content ≥10% vol and ≤50% vol was retained as the tails. The tails could be added together with the fermented citrus mash with pulp in the next distillation to increase the yield. Distillation was stopped when the alcohol content of the distillate was ≤10% Vol.

[0024] S4. Preparation of citrus base wine The clear juice continued alcoholic fermentation in another fermentation tank at a temperature of 19±1℃. During fermentation, the residual sugar content and alcohol content were measured every 3 hours. When the residual sugar content reached 35g / L, citrus distillate was added until the total alcohol content reached 18±1%Vol, at which point fermentation was terminated, yielding citrus base wine. The temperature of the citrus base wine was then immediately lowered to 0℃.

[0025] S5. Preparation of citrus-based wine The citrus wine was stored at 0℃ under anaerobic conditions for 10 days for natural clarification. During this process, it is important to use inert gas to protect the liquid surface and prevent oxidation. The clarified citrus wine was then filtered through diatomaceous earth, a 1.2μm membrane, and a 0.5μm membrane to obtain the citrus-based blended wine. Example 3

[0026] This embodiment provides a method for processing citrus-based wine, including the following steps: S1. Prepare fermentation mash and inoculate with fermentation bacteria. Select ripe citrus fruits free from rot and disease as raw materials. Peel and crush the citrus fruits to obtain citrus mash. Simple crushing is sufficient to disrupt the cell membrane structure; special care must be taken to avoid damaging the seeds during the process. Add the citrus mash to a fermentation tank filled with carbon dioxide to prevent oxidation. Inoculate the citrus mash with activated *Issa mesospora*, maintain the temperature at 19±1℃, and ferment for 50 hours. Then inoculate with activated *Saccharomyces cerevisiae* EC1118. The inoculation amount of both yeasts is 10. 7 CFU / mL; The residual sugar content in the fermentation mash was measured every 9 hours during the fermentation process; S2. Preparation of clear juice and fermented mash for citrus fruits with pulp. When the residual sugar content of the citrus mash drops to 65g / L, the upper clear liquid of the citrus mash is separated to obtain clear juice. The remaining part after separation is citrus fermentation mash with pulp. The separated clear juice accounts for 35% of the total fermentation mash volume.

[0027] S3. Preparation of citrus distilled spirits The fermented citrus mash with pulp continued alcoholic fermentation at a temperature of 19±1℃. Residual sugar content was measured every 9 hours during fermentation. Fermentation ended when the residual sugar content reached 2 g / L. The fermented citrus mash with pulp was immediately added to a Charentais still for distillation. The Charentais still must be steam-heated to avoid direct flame heating or heating with built-in heating elements, which could cause the precipitate in the fermentation liquid to burn. During distillation, the fraction with an alcohol content greater than 10% Vol was collected as the crude spirit. The crude spirit was redistilled, and the distillate with an alcohol content ≥50% Vol was selected as the citrus spirit. The distillate with an alcohol content ≥10% vol and ≤50% vol was retained as the tails. These tails could be added to the fermented citrus mash with pulp in the next distillation to increase the yield. Distillation was stopped when the alcohol content of the distillate was ≤10% Vol.

[0028] S4. Preparation of citrus base wine The clear juice continued alcoholic fermentation in another fermentation tank at a temperature of 19±1℃. During fermentation, the residual sugar content and alcohol content were measured every 5 hours. When the residual sugar content reached 55g / L, citrus distillate was added until the total alcohol content reached 22±1%Vol, at which point fermentation was terminated, yielding citrus base wine. The temperature of the citrus base wine was then immediately lowered to 0℃.

[0029] S5. Preparation of citrus-based wine The citrus wine was stored at 0℃ under anaerobic conditions for 15 days for natural clarification. During this process, it is important to use inert gas to protect the liquid surface and prevent oxidation. The clarified citrus wine was then filtered through diatomaceous earth, a 1.5μm membrane, and a 0.55μm membrane to obtain the citrus-based blended wine. The difference between this comparative example and Example 1 is that in step S1, 20 mg / L of pectinase was first added to the fermentation mash, and after enzymatic hydrolysis for 24 hours, the activated Saccharomyces orientalis was inoculated into the fermentation mash. The temperature was controlled at 19±1℃, and after fermentation for 48 hours, the activated Saccharomyces cerevisiae EC1118 was inoculated. The rest was the same as in Example 1. The difference between this comparative example and Example 1 is that in step S1, white sugar is first added to the fermentation mash to adjust the sugar content to 180g / L, then activated Oriental Isaac yeast is inoculated into the fermentation mash, the temperature is controlled at 19±1℃, and after fermentation for 48 hours, activated brewing yeast EC1118 is inoculated. The rest is the same as in Example 1. This comparative example provides a method for processing citrus-based wines, including the following steps:

[0030] S1. Select ripe citrus fruits that are free from rot and disease, peel them, and crush them to obtain citrus mash. Only simple crushing is needed to break down the seed coat structure; special care should be taken during the process to avoid damaging the seeds.

[0031] The citrus mash was divided into two equal portions, designated Citrus Mash A and Citrus Mash B, and placed in two separate carbon dioxide-filled fermentation tanks to prevent oxidation. Activated *Issa mesasura* was inoculated into both Citrus Mash A and Citrus Mash B. The temperature was controlled at 19±1℃, and fermentation was carried out for 48 hours. Then, activated *Saccharomyces cerevisiae* EC1118 was inoculated into both Citrus Mash A and Citrus Mash B. The inoculation amount for both yeasts was 10 g / L. 6 CFU / mL; The residual sugar content in the fermentation mash was measured every 8 hours during the fermentation process; S2. Fermentation is considered complete when the residual sugar content in citrus mash A is ≤4g / L. Citrus mash A is then added to a Charentais still for distillation, and the fraction with an alcohol content greater than 10% Vol is collected as the crude spirit. The crude spirit is redistilled, and the distillate with an alcohol content ≥50% Vol is selected as the citrus spirit. The distillate with an alcohol content ≥10% vol and ≤50% vol is retained as the tails. These tails can be added together with citrus mash A during the next distillation to increase the yield. Distillation is stopped when the alcohol content of the distillate is ≤10% Vol. S3. When the residual sugar content of citrus mash B is 40g / L, add citrus distilled spirits from S2 to make the total alcohol content 20±1%Vol, terminate fermentation, and then immediately lower the temperature of citrus mash B to 0℃. Then separate the cell membrane, seeds and large particles to obtain citrus base wine.

[0032] S3. Store the citrus wine at 0℃ under anaerobic conditions for 12 days to allow for natural clarification. During this process, it is important to use inert gas to protect the liquid surface and prevent oxidation. After clarification, filter the wine through diatomaceous earth, a 1.0μm membrane, and a 0.45μm membrane to obtain the citrus-based blended wine. The difference between this comparative example and Example 1 is that in S1, only activated brewer's yeast EC1118 was inoculated into the citrus mash, and the inoculation amount of yeast was 2 × 10⁻⁶. 6 CFU / mL, other operations are the same as in Example 1.

[0033] II. Testing Methods The contents of methanol, isoamyl alcohol, limonene, total acid, and total esters in the citrus-based wines of Example 1 and Comparative Examples 1-4 were tested using the following methods: 1. Methanol content: Gas chromatography was used, referring to GB 5009.266—2016 "National Food Safety Standard - Determination of Methanol in Food".

[0034] 2. Isoamyl alcohol content: Gas chromatography was used, referring to the local food safety standard DBS52 / 021—2016 "Simultaneous determination of methanol, higher alcohols and esters in Baijiu".

[0035] 3. Limonene content: Liquid chromatography was used with a mobile phase of acetonitrile:water = 45:55, a flow rate of 1.0 mL / min, a column temperature of 32℃, an injection volume of 15 μL, and a detection wavelength of 220 nm.

[0036] 4. Total acid content: The acid-base indicator titration method was adopted, referring to GB12456—2021 "National Food Safety Standard - Determination of Total Acid in Food".

[0037] 5. Total ester content: The potentiometric titration method was used, referring to GB / T 10345-2022 "Analytical Methods for Baijiu".

[0038] III. Test Results The performance test results of the citrus-based wines in Example 1 and Comparative Examples 1-4 are shown below. Figures 1-5 .

[0039] Figure 1 The methanol content of the citrus-based wines in Example 1 and Comparative Examples 1-4 was determined by... Figure 1It can be seen that the methanol content of the blended wine in Comparative Example 1 is significantly higher than that in Example 1. This indicates that the addition of pectinase during fermentation has a significant impact on increasing the methanol content of the citrus blended wine. The methanol content of the blended wine in Comparative Example 3 is also slightly higher than that in Example 1, indicating that using fermented mash with a residual sugar content of 40 g / L as the base wine leads to an increase in methanol content. This is because the fermented mash has a high pectin content, and the pectinase naturally present in the fruit enzymatically hydrolyzes the pectin, resulting in an increase in methanol content. In contrast, Example 1 uses the clear juice separated from fermented mash with a residual sugar content of 55-65 g / L for further fermentation as the base wine, thus avoiding the influence of pectin and resulting in a lower methanol content.

[0040] Figure 2 The figure shows the isoamyl alcohol content in the citrus-based wines of Example 1 and Comparative Examples 1-4. Isoamyl alcohol is mainly produced by brewer's yeast during alcoholic fermentation, and the addition of an external sugar source can lead to an increase in the content of higher alcohols (especially isoamyl alcohol) in brandy. Figure 2 It can be seen that, compared with Comparative Example 2, the content of isoamyl alcohol in Example 1 is significantly reduced, indicating that the method of the present invention does not require the addition of raw sugar during fermentation, and can significantly reduce the content of isoamyl alcohol in citrus wine.

[0041] Figure 3 The figure shows the limonene content of the citrus-based wines in Example 1 and Comparative Examples 1-4. Studies have shown that the bitterness in citrus wines is mainly determined by the limonene content; therefore, reducing the limonene content has become a key research focus in the debittering process of citrus wines. Figure 3 It can be seen that the limonene content in the citrus-based wine of Example 1 is significantly lower than that of Comparative Example 3, indicating that the use of clear juice as the base wine in this invention reduces the contact time between the base wine and the capsule and seeds, which can significantly reduce the bitterness of the citrus-based wine.

[0042] In addition, the content of limonene in Comparative Example 1 was also relatively high, indicating that the addition of pectinase may also increase the content of limonene in the prepared wine to some extent.

[0043] Figure 4 The total acid content of the citrus-based wines in Example 1 and Comparative Examples 1-4 is given. Figure 4 It can be seen that the total acid content in the blended wine of Comparative Example 4 is significantly higher than that of Example 1, indicating that the mixed fermentation of acid-reducing yeast and brewing yeast can significantly reduce the total acid content in the citrus blended wine and improve the sour and astringent taste of the citrus blended wine.

[0044] Figure 5 The total ester content is shown for the citrus-based wines of Example 1 and Comparative Examples 1-4. Total esters are volatile aroma components in wine and are the main components that enhance the aroma of the wine. Figure 5It can be seen that the total ester content of the citrus-infused wine in Example 1 is significantly higher than that in Comparative Example 4, indicating that the mixed fermentation of acid-reducing yeast and brewing yeast can not only reduce the acidity of the citrus-infused wine, but also increase the content of esters in the citrus-infused wine, thus enriching its taste.

[0045] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0046] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0047] The present invention has been illustrated with the above embodiments to describe the detailed process flow of the present invention. However, the present invention is not limited to the above detailed process flow, that is, it does not mean that the present invention must rely on the above detailed process flow to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for processing citrus-infused wine, characterized in that, Includes the following steps: S1. Select ripe citrus fruits, peel and crush them to obtain citrus mash. Add the citrus mash to a fermentation tank filled with carbon dioxide and inoculate yeast into the citrus mash for fermentation. S2. When the citrus mash ferments to a residual sugar content of 55-65 g / L, the upper clear liquid portion of the citrus mash is separated to obtain clear juice. The remaining portion after separation is citrus fermented mash with pulp. S3. The fermented mash of the citrus fruit with pulp continues to ferment. When the residual sugar content of the fermented mash of the citrus fruit with pulp is ≤4g / L, the fermentation ends. The fermented mash of the citrus fruit with pulp is distilled, and the distillate with an alcohol content ≥50%Vol is selected as citrus distilled liquor. S4. The clear juice continues to ferment in another fermentation tank. When the residual sugar content of the clear juice is 35-55 g / L, the citrus distilled liquor is added until the total alcohol content is 18-22% Vol, and the fermentation is terminated to obtain the original citrus blended wine. S5. Under inert gas protection, the citrus blended wine base is stored at -5 to 0°C under anaerobic conditions for 10 to 15 days to allow it to clarify naturally. The clarified citrus blended wine base is then filtered to obtain citrus blended wine.

2. The processing method of citrus-based wine as described in claim 1, characterized in that, The yeast strains inoculated into the fermentation mash by S1 also include acid-lowering yeast.

3. The processing method for citrus-infused wine as described in claim 2, characterized in that, The acid-lowering yeast is *Issa mesasura*.

4. The processing method of citrus-infused wine as described in claim 2, characterized in that, In step S1, the acid-reducing yeast is activated and then inoculated into the fermentation mash. The temperature is controlled at 15-25℃, and after fermentation for 40-50 hours, the activated brewing yeast is inoculated again.

5. The processing method of citrus-infused wine as described in claim 2, characterized in that, The inoculation amount of both the acid-lowering yeast and the brewer's yeast was 10. 5 ~10 7 CFU / mL.

6. The processing method of citrus-infused wine as described in claim 1, characterized in that, The clear juice separated by S2 accounts for 25-35% of the total volume of the fermentation mash.

7. The processing method of citrus-based wine as described in claim 1, characterized in that, The fermentation temperature of the S3 citrus fermentation mash was 19±1℃, and the residual sugar content was measured every 6 to 9 hours during the fermentation process.

8. The processing method of citrus-infused wine as described in claim 1, characterized in that, The residual sugar content was measured every 3 to 5 hours during the fermentation of the S4 juice.

9. The processing method of citrus-infused wine as described in claim 1, characterized in that, In step S5, the clarified citrus wine is filtered through diatomaceous earth, a 1.0-1.5 μm membrane, and a 0.45-0.55 μm membrane to obtain citrus blended wine.

10. A citrus-based wine, characterized in that, The citrus-infused wine is prepared by the preparation method according to any one of claims 1-9, and the methanol content of the citrus-infused wine is 80-85 mg / L.

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