CN105925438A - Method for brewing orange fruit wine - Google Patents
Method for brewing orange fruit wine Download PDFInfo
- Publication number
- CN105925438A CN105925438A CN201610501583.5A CN201610501583A CN105925438A CN 105925438 A CN105925438 A CN 105925438A CN 201610501583 A CN201610501583 A CN 201610501583A CN 105925438 A CN105925438 A CN 105925438A
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- CN
- China
- Prior art keywords
- fermentation
- fruit wine
- fructus citri
- citri tangerinae
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to a method for brewing orange fruit wine. The method comprises the following steps of: taking fresh orange fruits as a raw material, cleaning and squeezing to obtain orange primary pulp, sterilizing the primary pulp before fermentation, regulating sugar degree, carrying out alcoholic fermentation, filtering, and sterilizing after fermentation, so that the orange fruit wine is obtained. The brewed orange fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality.
Description
Technical field:
The present invention relates to the preparation method of a kind of fruit wine, especially relate to the preparation method of a kind of orange fruit wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Fructus Citri tangerinae crushing juice rate that is existing orange fruit wine present in the production method is low, enzymolysis
The defects such as poor effect, fruit wine aging time length, color and luster are unstable, it is provided that a kind of nutritious, mouthfeel is strong, fruity is aromatic and
The orange fruit wine preparation method that the aging time is short, yeast is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of preparation method of orange fruit wine, with Fructus Citri tangerinae fresh fruit as raw material, cleaned and squeezing, make Fructus Citri tangerinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Citri tangerinae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Citri tangerinae oleo stock sugar content, control content at 17-20%, and content excessive addition distilled water, content is too small
Add sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains orange fruit wine.
The present invention has the advantage that: the smell of fruits is very sweet, color stability, mellow in taste, quality for the orange wine wine that the present invention manufactures
Good.
Detailed description of the invention:
Embodiment 1:
A kind of preparation method of orange fruit wine, with Fructus Citri tangerinae fresh fruit as raw material, cleaned and squeezing, make Fructus Citri tangerinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Citri tangerinae oleo stock is boiled 45 minutes；
B, tune sugar: detection Fructus Citri tangerinae oleo stock sugar content, control content 17%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 3%, stir, in the environment of 20 DEG C, ferment 43 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains orange fruit wine.
Embodiment 2:
A kind of preparation method of orange fruit wine, with Fructus Citri tangerinae fresh fruit as raw material, cleaned and squeezing, make Fructus Citri tangerinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Citri tangerinae oleo stock is boiled 52 minutes；
B, tune sugar: detection Fructus Citri tangerinae oleo stock sugar content, control content 18%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 4%, stir, in the environment of 24 DEG C, ferment 39 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains orange fruit wine.
Embodiment 3:
A kind of preparation method of orange fruit wine, with Fructus Citri tangerinae fresh fruit as raw material, cleaned and squeezing, make Fructus Citri tangerinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Citri tangerinae oleo stock is boiled 60 minutes；
B, tune sugar: detection Fructus Citri tangerinae oleo stock sugar content, control content 20%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 5%, stir, in the environment of 28 DEG C, ferment 34 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains orange fruit wine.
Claims (1)
1. a preparation method for orange fruit wine, with Fructus Citri tangerinae fresh fruit as raw material, cleaned and squeezing, make Fructus Citri tangerinae oleo stock, it is special
Levy and be to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Citri tangerinae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Citri tangerinae oleo stock sugar content, control content at 17-20%, and content excessive addition distilled water, content is too small
Add sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains orange fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501583.5A CN105925438A (en) | 2016-06-30 | 2016-06-30 | Method for brewing orange fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501583.5A CN105925438A (en) | 2016-06-30 | 2016-06-30 | Method for brewing orange fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105925438A true CN105925438A (en) | 2016-09-07 |
Family
ID=56829474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610501583.5A Withdrawn CN105925438A (en) | 2016-06-30 | 2016-06-30 | Method for brewing orange fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105925438A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754075A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of orange wine |
| CN107129893A (en) * | 2017-05-04 | 2017-09-05 | 郝之奎 | A kind of preparation method of tangerine fruit wine |
-
2016
- 2016-06-30 CN CN201610501583.5A patent/CN105925438A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754075A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of orange wine |
| CN107129893A (en) * | 2017-05-04 | 2017-09-05 | 郝之奎 | A kind of preparation method of tangerine fruit wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160907 |
|
| WW01 | Invention patent application withdrawn after publication |