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.