Citrus fruit wine fermentation method

Abstract

The invention relates to a citrus fruit wine fermentation method which comprises the following steps: selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping to obtain citrus pulp, adding pectinase into the citrus pulp for enzymolysis, and clarifying to obtain citrus clarified juice; the method comprises the following steps: sampling and detecting the total sugar content of the orange clarified juice, adding high fructose corn syrup, adjusting the total sugar content of the orange clarified juice to 16-20%, detecting the pH value of the orange clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6-3.8, finally adding 70-90mg / L of potassium metabisulfite, uniformly stirring, standing and sealing for 11-13 hours; adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 into the orange clarified juice in sequence, performing constant-temperature fermentation at 20 DEG C, and stopping fermentation when the total sugar content is lower than 4g / L; adding 0.8-1g / L naringinase into the fermentation liquor, reacting for 50-60 minutes, and clarifying to obtain the citrus wine; ageing of the citrus wine is accelerated by adopting microwave and irradiation treatment; centrifuging the aged wine, taking supernate, adding a compound clarifying agent for fining, stirring, sealing and storing; and finally filtering the citrus wine, sterilizing and bottling.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fruit wine brewing, in particular to a citrus fruit wine fermentation method. BACKGROUND

[0002] Citrus contains flavonoids, monoterpenes, coumarin, carotenoids, propyl alcohol, acridone, glycolipids and other substances, which have the effects of moistening the lungs, relieving cough, reducing phlegm, invigorating the spleen, regulating qi and quenching thirst. Using citrus to brew fruit wine enriches the types of fruit wine and the selection space of consumers. At present, the process of citrus fruit wine generally adopts single bacteria fermentation, and the brewed fruit wine has a single taste. With the improvement of consumers' pursuit of fruit wine taste, how to improve the richness of fruit wine taste is a key factor of fruit wine quality. SUMMARY

[0003] In order to solve the above technical problems, the present application provides a citrus fruit wine fermentation method, characterized in that it comprises the following steps: S1, selecting fresh, mature and non-rotten citrus, washing, peeling and beating to obtain citrus fruit pulp, and adding pectinase to the citrus fruit pulp for enzymolysis, and then clarifying to obtain citrus clarified juice; S2, sampling and detecting the total sugar content of the citrus clarified juice, adding fruit glucose syrup to adjust the total sugar content of the citrus clarified juice to 16%~20%, detecting the pH value of the citrus clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6~3.8, and finally adding 70~90mg / L of potassium metabisulfite, stirring uniformly and then sealing and standing for 11~13h; S3, adding non-brewing yeast JW14 and brewing yeast DV10 to the citrus clarified juice in sequence, and fermenting at 20℃, and stopping fermentation when the total sugar content is less than 4g / L; S4, adding 0.8~1g / L naringinase to the fermentation liquor, clarifying after 50~60min of reaction to obtain citrus wine; S5, accelerating the aging of the citrus wine by microwave and irradiation treatment; S6, centrifuging the aged wine to obtain supernatant, adding a compound clarifying agent to perform gelatinization, stirring and then sealing and storing; S7, filtering the citrus wine after gelatinization, sterilizing and bottling.

[0004] Optionally, the addition amount of the pectinase is 2.5g / L, and the enzymolysis is carried out at 25° for 3.5~4.5h.

[0005] Optionally, the step of clarifying to obtain the citrus clarified juice comprises: sequentially adding 1.5g / L bentonite, 1.0g / L diatomite and 0.002g / L cross-linked polyvinyl pyrrolidone to the enzymolysis liquor, and after treatment at 22~25℃ for 7~8h, removing the supernatant to obtain the citrus clarified juice.

[0006] Optionally, the step of adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clear juice in sequence comprises: first adding 0.2-0.4 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus clear juice, and then adding 0.2-0.4 g / L of the Saccharomyces cerevisiae DV10 after 45-50 h of fermentation at 20℃.

[0007] Optionally, the step of adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clear juice in sequence comprises: first adding 0.2 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus clear juice, and then adding 0.2 g / L of the Saccharomyces cerevisiae DV10 after 48 h of fermentation at 20℃.

[0008] Optionally, the step of adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clear juice in sequence comprises: first adding 0.4 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus clear juice, and then adding 0.4 g / L of the Saccharomyces cerevisiae DV10 after 48 h of fermentation at 20℃.

[0009] Optionally, the step of clarifying the citrus wine comprises: adding 1 g / L of bentonite, 0.8 g / L of diatomite and 0.002 g / L of cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, and then removing the supernatant after 5-6 h of treatment at 22-25℃ to obtain the citrus wine.

[0010] Optionally, the step of accelerating the aging of the citrus wine by using microwave and irradiation treatment comprises: accelerating the aging of the citrus wine by using microwave, wherein the microwave power is 400 W, and the microwave time is 4-6 min; and accelerating the aging of the citrus wine by irradiation, wherein the irradiation dose is 600-800 Gy.

[0011] Optionally, the step of adding the composite clarifying agent to perform gelation comprises: adding 0.18 g / L of agar and 1.4 g / L of gelatin in sequence, and then adding 0.98 g / L of bentonite, and stirring for 20-30 min, and then sealing and storing at 0-2℃ for 4-5 days.

[0012] Optionally, the step of filtering the citrus wine after gelation, sterilizing and bottling comprises: selecting a filter core with a pore size of 0.40-0.50 μm to filter the citrus wine after gelation; adding 40 mg / L of sulfur dioxide to the filtered citrus wine, and then adjusting the taste by using potassium bicarbonate or citric acid, and then sterilizing and bottling.

[0013] Compared with the prior art, the present application has the beneficial effects that: (1) By multiple clarification treatments, the precipitates or suspended solids, coarse tannin substances, pectin, proteins, polysaccharides and odors can be removed, and the clarity, stability and taste of the wine liquid can be improved.

[0014] (2) By adding sterilization material after juice extraction and before bottling, the loss of nutrients such as vitamin C caused by excessive oxidation can be prevented, and bacterial infection can be avoided.

[0015] (3) By the combined fermentation of non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10, the citrus wine produced has high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermentation wine aroma, and the aroma of the fermented wine is rich in variety and content, and the taste is good.

[0016] (4) The use of naringinase can effectively remove the bitterness of the fermented wine.

[0017] (5) The use of microwave and irradiation combined aging treatment can accelerate the aging of citrus wine, reduce the natural aging time, improve the production efficiency, and the taste is better. BRIEF DESCRIPTION OF DRAWINGS

[0018] The accompanying drawings, which are incorporated into and form part of the specification, illustrate embodiments consistent with the present application and, together with the specification, serve to explain the principles of the application. In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiment or prior art description will be briefly introduced below. Obviously, one or more embodiments can be obtained from these drawings without creative labor. The embodiments are illustrated by the pictures in the drawings, which do not constitute a limitation on the embodiments. Elements with the same reference numerals in the drawings represent similar elements, unless otherwise specified. The drawings do not constitute a proportional limitation.

[0019] Figure 1 Flow chart of the citrus fruit wine fermentation method of the present application. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0021] The disclosure below provides many different embodiments or examples for implementing various aspects of the present application. Throughout the disclosure, components and settings of specific examples are described. Of course, they are merely examples and the purpose is not to limit the present application. In addition, reference numerals and / or letters can be repeated in different examples in the present application. Such repetition is for the purpose of simplification and clarity, and does not in itself indicate a relationship between the various embodiments and / or settings being discussed. In addition, the present application provides examples of various specific processes and materials, but those of ordinary skill in the art can realize the applicability of other processes and / or the use of other materials.

[0022] As shown in Figure 1 The present application provides a citrus fruit wine fermentation method, comprising the following steps: S1, selecting fresh, mature, non-rotten citrus, washing, peeling and pulping to obtain citrus fruit pulp, and adding pectinase to the citrus fruit pulp for enzymatic hydrolysis, and then clarifying to obtain citrus clarified juice; S2, sampling and detecting the total sugar content of the citrus clarified juice, adding fructose- glucose syrup to adjust the total sugar content of the citrus clarified juice to 16%~20%, detecting the pH value of the citrus clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6~3.8, and finally adding 70~90mg / L of potassium metabisulfite, stirring evenly and sealing for 11~13h; It should be noted that the fructose-glucose syrup contains 71% of sugar, and the ratio of fructose to glucose is 43:50. Yeast preferentially utilizes glucose in alcohol fermentation, and the remaining fructose in the wine is beneficial to highlighting the fruit flavor.

[0023] S3, adding non-fermenting yeast JW14 and fermenting yeast DV10 to the citrus clarified juice in sequence, and fermenting at 20℃, and stopping fermentation when the total sugar content is less than 4g / L; S4, adding 0.8~1g / L naringinase to the fermentation liquor, clarifying after 50~60min of reaction to obtain citrus wine; S5, using microwave and irradiation treatment to accelerate the aging of the citrus wine; S6, centrifuging the aged wine to obtain supernatant, adding a composite clarifying agent to perform gelatinization, stirring and sealing for storage; S7, filtering the citrus wine after gelatinization, sterilizing and bottling.

[0024] Through the above fermentation method, the present application has the following beneficial effects: (1) Through multiple clarification treatments, precipitates or suspended solids, coarse tannin substances, pectin, proteins, polysaccharides and odors can be removed, and the clarity, stability and taste of the wine can be improved.

[0025] (2) By adding sterilization material after juice extraction and before bottling, the loss of nutrients such as vitamin C caused by excessive oxidation can be prevented, and bacterial infection can also be avoided.

[0026] (3) By using the mixed fermentation method of non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10, the citrus wine produced has high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermentation wine aroma. The aroma of the fermented wine is rich in variety and high in content, and the taste is good.

[0027] (4) By using naringinase, the fermented wine can be de-bittered, and the de-bittering effect is good.

[0028] (5) Using microwave and irradiation combined aging treatment can accelerate the aging of citrus wine, reduce the natural aging time, improve the production efficiency, and the taste is better.

[0029] Optionally, the amount of pectinase added is 2.5 g / L, and the enzymolysis is carried out at 25°C for 3.5-4.5 h.

[0030] Optionally, the step of clarifying the citrus juice includes sequentially adding 1.5 g / L bentonite, 1.0 g / L diatomite and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymolysis solution, and after treating at 22-25°C for 7-8 h, the supernatant is removed to obtain the citrus clarified juice. By clarifying and removing impurities after juice extraction, the clarity of the juice is improved, and the stability and taste quality in the later stage are ensured.

[0031] Optionally, the step of adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clarified juice includes: first adding a total amount of 0.2-0.4 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus clarified juice, uniformly stirring and fermenting at 20°C, then adding 0.2-0.4 g / L of Saccharomyces cerevisiae DV10 after 45-50 h, uniformly stirring and fermenting at 20°C, and the addition ratio of the non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 is 1:1. The JW14+DV10 mixed fermentation method used has high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermentation wine aroma compared with the existing single fermentation method (such as any fruit wine yeast). The aroma of the fermented wine is rich in variety and high in content, and the taste is good.

[0032] Among them, the non-Saccharomyces cerevisiae JW14 is a sporulated and halophilic yeast.

[0033] Optionally, the step of clarifying the citrus wine comprises: sequentially adding 1 g / L bentonite, 0.8 g / L diatomite and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine, and after treatment at 22-25°C for 5-6 h, removing the supernatant to obtain the citrus wine. By performing the clarification and gelatinization treatment after the fermentation, the impurities can be further removed, the clarity of the fermented wine is improved, and the fermented wine has good stability and excellent taste quality.

[0034] Optionally, the step of accelerating the aging of the citrus wine by using microwave and irradiation treatment comprises: accelerating the aging of the citrus wine by using microwave, the microwave power is 400 W, and the microwave time is 4-6 min; and accelerating the aging of the citrus wine by irradiation, the irradiation dose is 600-800 Gy. By using the two aging methods, the aging time of the citrus wine can be accelerated, the production efficiency of the citrus wine is improved, and the taste and flavor brought by the microwave aging and the taste and flavor brought by the irradiation aging are organically combined, so that the taste and flavor of the brewed citrus wine are further improved. For example, the microwave power is 400 W, the microwave time is 4 min, and the irradiation dose is 800 Gy; or the microwave power is 400 W, the microwave time is 6 min, and the irradiation dose is 600 Gy. The actual requirements can be adjusted.

[0035] In the irradiation aging method, γ rays or an electron beam accelerator is used for irradiation treatment.

[0036] Optionally, the step of adding the composite clarifying agent for gelatinization comprises: sequentially adding 0.18 g / L agar and 1.4 g / L gelatin, 0.98 g / L bentonite, stirring for 20-30 min, and sealing and storing in an environment at 0-2°C for 4-5 days. By performing the clarification and gelatinization treatment on the aged citrus wine after aging and before bottling, the impurities can be further removed, the clarity of the citrus wine is improved, and the fermented wine has good stability and excellent taste quality.

[0037] Optionally, the step of filtering the citrus wine after gelatinization, sterilization and bottling comprises: selecting a filter element with a pore size of 0.40-0.50 μm to filter the citrus wine after gelatinization; adding 40 mg / L sulfur dioxide to the filtered citrus wine, and adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.

[0038] The following provides specific embodiments of the present application: Example 1 (1) Fresh, mature, and non-rotten citrus fruits are cleaned, peeled, and pulped to obtain citrus pulp, and pectinase is added to the citrus pulp for enzymatic hydrolysis, and then clarified to obtain citrus clarified juice; (2) Sampling and detecting total sugar content of the citrus clear juice, adding high fructose syrup to adjust the total sugar content of the citrus clear juice to 20%, detecting pH value of the citrus clear juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally adding 80 mg / L of partial potassium metabisulfite, stirring, sealing, and standing for 12 hours; (3) adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 into the citrus clear juice, and fermenting at 20°C until the total sugar content is less than 4 g / L; (4) adding 1 g / L of naringinase into the fermentation liquor, and preparing the citrus wine by clarifying after 60 minutes of reaction; (5) accelerating aging of the citrus wine by microwave and irradiation treatment; (6) centrifuging the aged wine, adding a composite clarifying agent to perform gelatinization, stirring, sealing, and storing; (7) filtering the citrus wine after gelatinization, sterilizing, and bottling.

[0039] Optionally, the added amount of the pectinase is 2.5 g / L, and the enzymolysis is performed at 25°C for 4 hours.

[0040] Optionally, the step of clarifying the citrus clear juice comprises: sequentially adding 1.5 g / L of bentonite, 1.0 g / L of diatomite, and 0.002 g / L of cross-linked polyvinyl pyrrolidone into the enzymolysis liquor, and obtaining the citrus clear juice by removing the supernatant after 8 hours of treatment at 25°C.

[0041] Optionally, the step of sequentially adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 into the citrus clear juice comprises: first adding a total amount of 0.2 g / L of the non-Saccharomyces cerevisiae JW14 into the citrus clear juice, fermenting at 20°C, adding 0.2 g / L of the Saccharomyces cerevisiae DV10 after 48 hours, and fermenting at 20°C, wherein the adding ratio of the non-Saccharomyces cerevisiae JW14 and the Saccharomyces cerevisiae DV10 is 1:1.

[0042] Optionally, the step of clarifying the citrus wine comprises: sequentially adding 1 g / L of bentonite, 0.8 g / L of diatomite, and 0.002 g / L of cross-linked polyvinyl pyrrolidone into the citrus wine, and obtaining the citrus wine by removing the supernatant after 6 hours of treatment at 25°C.

[0043] Optionally, the step of accelerating aging of the citrus wine by microwave and irradiation treatment comprises: accelerating aging of the citrus wine by microwave, with a microwave power of 400 W and a microwave time of 6 minutes; and accelerating aging of the citrus wine by irradiation, with an irradiation dose of 600 Gy.

[0044] Optionally, the step of adding the composite clarifying agent to perform the gelatinization includes: sequentially adding 0.18 g / L of agar and 1.4 g / L of gelatin, 0.98 g / L of bentonite, stirring for 20-30 min, and storing in a 2°C environment.

[0045] Optionally, the step of sterilizing and bottling the filtered and gelatinized citrus wine includes: selecting a filter core with a pore size of 0.45 μm to filter the gelatinized citrus wine; adding 40 mg / L of sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.

[0046] Example 2 (1) Fresh, ripe, and non-rotten citrus fruits are selected, washed, peeled, and pulped to obtain citrus fruit pulp, and pectinase is added to the citrus fruit pulp to perform enzymatic hydrolysis, and then the citrus juice is clarified to obtain a citrus clarified juice; (2) The total sugar content of the citrus clarified juice is detected, fructose syrup is added to adjust the total sugar content of the citrus clarified juice to 20%, the pH value of the citrus clarified juice is detected, potassium bicarbonate or citric acid is added to adjust the pH value to 3.7, and then 80 mg / L of potassium metabisulfite is added and stirred, and then the mixture is sealed and allowed to stand for 12 h; (3) Non-yeast JW14 and yeast DV10 are sequentially added to the citrus clarified juice, and fermentation is performed at 20°C, and when the total sugar content is less than 4 g / L, the fermentation is stopped; (4) 1 g / L of naringinase is added to the fermentation liquor, and the citrus wine is prepared after 60 min of reaction and clarification; (5) Microwave and irradiation treatment are used to accelerate the aging of the citrus wine; (6) The supernatant is obtained by centrifuging the aged wine, a composite clarifying agent is added to perform gelatinization, and the mixture is stirred and sealed for storage; (7) The gelatinized citrus wine is filtered and sterilized and bottled.

[0047] Optionally, the amount of pectinase added is 2.5 g / L, and the enzymatic hydrolysis is performed at 25°C for 4 h.

[0048] Optionally, the step of clarifying the citrus juice includes: sequentially adding 1.5 g / L of bentonite, 1.0 g / L of diatomite, and 0.002 g / L of cross-linked polyvinylpyrrolidone to the enzymatic hydrolysis liquor, and then treating at 25°C for 8 h, and then removing the supernatant to obtain the citrus clarified juice.

[0049] Optionally, the step of adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clear juice in sequence comprises: first adding 0.4 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus clear juice, and then adding 0.4 g / L of Saccharomyces cerevisiae DV10 after 48 h of fermentation at 20℃, and the adding ratio of the non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 is 1:1.

[0050] Optionally, the step of clarifying the citrus wine comprises: adding 1 g / L of bentonite, 0.8 g / L of diatomite and 0.002 g / L of cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, and then removing the supernatant to obtain the citrus wine after 6 h of treatment at 25℃.

[0051] Optionally, the step of accelerating the aging of the citrus wine by microwave and irradiation treatment comprises: accelerating the aging of the citrus wine by microwave, and the microwave power is 400 W and the microwave time is 6 min; and then accelerating the aging of the citrus wine by irradiation, and the irradiation dose is 600 Gy.

[0052] Optionally, the step of adding a composite clarifying agent to perform gelation comprises: adding 0.18 g / L of agar and 1.4 g / L of gelatin in sequence, and then adding 0.98 g / L of bentonite, and stirring for 20-30 min, and then sealing and storing at 2℃, and the sealing and storing time is 4 days.

[0053] Optionally, the step of filtering the citrus wine after gelation, sterilizing and bottling comprises: selecting a filter core with a pore size of 0.45 μm to filter the citrus wine after gelation; adding 40 mg / L of sulfur dioxide to the filtered citrus wine, and then adjusting the taste by potassium bicarbonate or citric acid, and then sterilizing and bottling.

[0054] Example 3 (1) selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping the citrus to obtain citrus pulp, and adding pectinase to the citrus pulp to perform enzymatic hydrolysis, and then clarifying to obtain citrus clear juice; (2) sampling and detecting the total sugar content of the citrus clear juice, adding high fructose corn syrup to adjust the total sugar content of the citrus clear juice to 20%, and detecting the pH value of the citrus clear juice, and then adjusting the pH value to 3.7 by adding potassium bicarbonate or citric acid, and finally adding 80 mg / L of potassium metabisulfite, stirring and then sealing and standing for 12 h; (3) adding non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 to the citrus clear juice in sequence, and then performing fermentation at 20℃, and stopping the fermentation when the total sugar content is less than 4 g / L; (4) adding 1 g / L of naringinase to the fermentation liquor, and then clarifying to obtain the citrus wine after 60 min of reaction; (5) accelerating the aging of the citrus wine by microwave and irradiation treatment; (6), centrifuging the aged wine to obtain supernatant, adding a compound clarifying agent to perform gelation, stirring, and then sealing and storing; (7), filtering the gelated citrus wine, sterilizing, and then bottling.

[0055] Optionally, the added amount of the pectinase is 2.5 g / L, and the enzymolysis is performed for 4 h at 25 °C.

[0056] Optionally, the step of clarifying the citrus juice includes sequentially adding 1.5 g / L bentonite, 1.0 g / L diatomite, and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymolysis liquid, treating for 8 h at 25 °C, and then removing the supernatant to obtain the citrus juice.

[0057] Optionally, the step of sequentially adding the non-Saccharomyces cerevisiae JW14 and the Saccharomyces cerevisiae DV10 to the citrus juice includes: first adding a total amount of 0.2 g / L of the non-Saccharomyces cerevisiae JW14 to the citrus juice, performing constant-temperature fermentation at 20 °C, adding 0.2 g / L of the Saccharomyces cerevisiae DV10 after 48 h, and performing constant-temperature fermentation at 20 °C, wherein the added amount of the non-Saccharomyces cerevisiae JW14 and the Saccharomyces cerevisiae DV10 is 1:1.

[0058] Optionally, the step of clarifying the citrus juice includes sequentially adding 1 g / L bentonite, 0.8 g / L diatomite, and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus juice, treating for 6 h at 25 °C, and then removing the supernatant to obtain the citrus juice.

[0059] Optionally, the step of accelerating the aging of the citrus wine by using microwave and irradiation treatment includes: accelerating the aging of the citrus wine by using microwave, the microwave power is 400 W, and the microwave time is 4 min; and then accelerating the aging of the citrus wine by irradiation, the irradiation dose is 800 Gy.

[0060] Optionally, the step of adding a compound clarifying agent to perform gelation includes: sequentially adding 0.18 g / L agar and 1.4 g / L gelatin, 0.98 g / L bentonite, stirring for 20-30 min, and then sealing and storing in a 2 °C environment, wherein the sealing and storing time is 4 days.

[0061] Optionally, the step of filtering the gelated citrus wine, sterilizing, and then bottling includes: selecting a filter core with a pore size of 0.45 μm to filter the gelated citrus wine; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste by using potassium bicarbonate or citric acid, and then sterilizing and bottling.

[0062] Comparative Example 1 (1), selecting fresh, mature, and non-rotten citrus, washing, peeling, and pulping the citrus to obtain citrus pulp, adding pectinase to the citrus pulp to perform enzymolysis, and then clarifying to obtain citrus juice; (2) Sampling and detecting total sugar content of the citrus clear juice, adding high fructose syrup to adjust the total sugar content of the citrus clear juice to 20%, detecting pH value of the citrus clear juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally adding 80 mg / L of potassium metabisulfite, stirring, sealing, and standing for 12 hours; (3) Adding 0.2 g / L of fruit wine yeast DV10 into the citrus clear juice, and fermenting at 20°C until the total sugar content is less than 4 g / L; (4) Adding 1 g / L of naringinase into the fermentation liquor, and preparing the citrus wine by clarifying after 60 minutes of reaction; (5) Accelerating aging of the citrus wine by microwave and irradiation treatment; (6) Centrifuging the aged wine to obtain supernatant, adding a compound clarifying agent to perform gelation, stirring, sealing, and storing; (7) Filtering the citrus wine after gelation, sterilizing, and bottling.

[0063] Optionally, the added amount of the pectinase is 2.5 g / L, and the enzymolysis is performed at 25°C for 4 hours.

[0064] Optionally, the step of clarifying to obtain the citrus clear juice comprises: sequentially adding 1.5 g / L of bentonite, 1.0 g / L of diatomite, and 0.002 g / L of cross-linked polyvinyl pyrrolidone into the enzymolysis liquor, and obtaining the citrus clear juice by removing supernatant after treatment at 25°C for 8 hours.

[0065] Optionally, the step of clarifying to obtain the citrus wine comprises: sequentially adding 1 g / L of bentonite, 0.8 g / L of diatomite, and 0.002 g / L of cross-linked polyvinyl pyrrolidone into the citrus wine, and obtaining the citrus wine by removing supernatant after treatment at 25°C for 6 hours.

[0066] Optionally, the step of accelerating aging of the citrus wine by microwave and irradiation treatment comprises: accelerating aging of the citrus wine by microwave, microwave power is 400 W, and microwave time is 4 minutes; and accelerating aging of the citrus wine by irradiation, irradiation dose is 800 Gy.

[0067] Optionally, the step of adding a compound clarifying agent to perform gelation comprises: sequentially adding 0.18 g / L of agar and 1.4 g / L of gelatin, 0.98 g / L of bentonite, stirring for 20-30 minutes, and sealing and storing in a 2°C environment for 4 days.

[0068] Optionally, the step of filtering the citrus wine after gelation, sterilizing, and bottling comprises: selecting a filter core with a pore size of 0.45 μm to filter the citrus wine after gelation; adding 40 mg / L of sulfur dioxide to the filtered citrus wine, adjusting the taste by adding potassium bicarbonate or citric acid, and sterilizing and bottling.

[0069] The part indexes of the citrus fruit wine prepared by the preparation method of the application in examples 1 to 3 and the comparative example 1 were detected according to the conventional method, and the detection results are shown in the following table:

[0070] From the detection results of examples 1 to 3 and the comparative example 1, it can be known that the mixed fermentation method of JW14+DV10 of the application has better index parameters compared with the existing single fermentation method (fruit wine yeast DV10), and the mixed fermentation citrus fruit wine has better taste and flavor, and the clarity of the mixed fermentation citrus fruit wine is much higher than that of the single fermentation citrus fruit wine.

[0071] In summary, the application can remove precipitates or suspended solids, remove coarse tannin substances, pectin, protein, polysaccharide and odor, etc., can improve the clarity, stability and taste of the wine liquid, by multiple clarification treatments. By adding sterilization substances after juice extraction and before bottling, the loss of nutrients such as vitamin C caused by excessive oxidation can be prevented, and bacterial infection can be avoided. The mixed fermentation method of non-yeast JW14 and yeast DV10 can make the brewed citrus wine have high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermented wine aroma, and the fermented wine has rich aroma types, high content, good taste and flavor. The adopted naringinase can be used for debittering treatment of the fermented wine, and the debittering effect is good. The combination of microwave and irradiation for aging treatment can accelerate the aging of citrus wine, reduce the natural aging time, improve the production efficiency, and the taste and flavor are better.

[0072] The above description is only a specific implementation of the present application, which enables those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein. The features and advantages of the present application will be apparent to those skilled in the art from the above description. The application is not limited to the embodiments described above, but can be modified and changed in various ways.

Claims

1. A method for the fermentation of citrus fruit wine, characterized in that, It comprises the following steps: S1, selecting fresh, mature, non-rotten citrus, washing, peeling and pulping to obtain citrus pulp, and adding pectinase to the citrus pulp for enzymatic hydrolysis, and then clarifying to obtain citrus clarified juice; S2, sample detection of total sugar content of citrus clarified juice, addition of fructose syrup, adjustment of total sugar content of citrus clarified juice to 16%~20%, and detection of pH value of citrus clarified juice, addition of potassium bicarbonate or citric acid to adjust pH value to 3.6~3.8, and finally addition of 70~90mg / L of potassium metabisulfite, stirring and sealing, sealing for 11~13h; S3, adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to the citrus clarified juice in turn, and fermenting at 20℃, and stopping fermentation when the total sugar content is less than 4g / L; S4, adding 0.8~1g / L naringinase to the fermentation liquor, clarifying after 50~60min of reaction to obtain citrus wine; S5, using microwave and irradiation treatment to accelerate the aging of citrus wine; S6, centrifuging the aged wine to obtain supernatant, adding composite clarifying agent to remove gelatin, stirring and sealing; S7, filtering the citrus wine with removed gelatin, sterilizing and bottling.

2. The production method according to claim 1, characterized by, The addition amount of pectinase is 2.5g / L, and the enzymatic hydrolysis is carried out at 25° for 3.5~4.5h.

3. The production method according to claim 1, characterized by, The step of clarifying to obtain citrus clarified juice comprises: Adding 1.5g / L bentonite, 1.0g / L diatomite and 0.002g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolysate in turn, and treating at 22~25℃ for 7~8h, then removing the supernatant to obtain citrus clarified juice.

4. The method of claim 1, wherein, The step of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to the citrus clarified juice comprises: First, add 0.2~0.4g / L of the non-saccharomyces cerevisiae JW14 to the citrus clarified juice, ferment at 20℃, then add 0.2~0.4g / L of saccharomyces cerevisiae DV10 after 45~50h, ferment at 20℃, and the addition ratio of non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 is 1:

1.

5. The preparation method according to claim 4, characterized in that, The step of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to the citrus clarified juice comprises: First, add 0.2g / L of the non-saccharomyces cerevisiae JW14 to the citrus clarified juice, ferment at 20℃, then add 0.2g / L of saccharomyces cerevisiae DV10 after 48h, ferment at 20℃.

6. The preparation method according to claim 4, characterized in that, The step of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to the citrus clarified juice comprises: First, add 0.4g / L of the non-saccharomyces cerevisiae JW14 to the citrus clarified juice, ferment at 20℃, then add 0.4g / L of saccharomyces cerevisiae DV10 after 48h, ferment at 20℃.

7. The preparation method according to claim 1, characterized in that, The step of clarifying to obtain citrus wine comprises: Adding 1g / L bentonite, 0.8g / L diatomite and 0.002g / L cross-linked polyvinyl pyrrolidone to the citrus wine in turn, and treating at 22~25℃ for 5~6h, then removing the supernatant to obtain citrus wine.

8. The method of claim 1, wherein, The step of using microwave and irradiation treatment to accelerate the aging of citrus wine comprises: Using microwave to accelerate the aging of citrus wine, microwave power 400W, microwave time 4~6min; Then using irradiation to accelerate the aging of citrus wine, irradiation dose 600~800Gy.

9. The method of claim 1, wherein, The step of adding the composite clarifying agent for sizing includes: The agar and gelatin are added in sequence, the bentonite is added, and the mixture is stirred for 20-30 minutes, and then is stored in a sealed state at 0-2 DEG C for 4-5 days.

10. The method of claim 1, wherein, The step of sterilizing and bottling the sized citrus wine includes: A filter core with a pore size of 0.40-0.50 μm is selected to filter the sized citrus wine; After the filtered citrus wine is added with 40 mg / L of sulfur dioxide and the taste is adjusted with potassium bicarbonate or citric acid, the citrus wine is sterilized and bottled.

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