CN110468003A - A kind of mandarin wine production technology - Google Patents
A kind of mandarin wine production technology Download PDFInfo
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- CN110468003A CN110468003A CN201910895880.6A CN201910895880A CN110468003A CN 110468003 A CN110468003 A CN 110468003A CN 201910895880 A CN201910895880 A CN 201910895880A CN 110468003 A CN110468003 A CN 110468003A
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- fermentation
- fermentation liquid
- jam
- mandarin
- orange
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of mandarin wine production technologies, belong to wine brewing field, include the following steps: to clean；It is crushed to obtain orange pulp；For the first time ferment, 27 DEG C~28 DEG C at a temperature of aerobic fermentation 15 days, distillation dispel gained fermentation liquid in mandarin oil and alcohol, obtain a jam fermentation liquid；Second ferments, by a jam fermentation liquid 27 DEG C~28 DEG C at a temperature of aerobic fermentation 15 days, dispel the pomace in gained fermentation liquid, obtain secondary jam fermentation liquid；Third time ferment, by secondary jam fermentation liquid 20 DEG C~28 DEG C at a temperature of anaerobic fermentation 60 days, dispel gained fermentation liquid in pomace, obtain anaerobism jam fermentation liquid；4th fermentation, by anaerobism jam fermentation liquid 0 DEG C~28 DEG C at a temperature of anaerobic fermentation 30 days, gained fermentation liquid is by removal of impurities, after degerming, obtain made mandarin wine.The mandarin wine rich in taste produced using this mandarin wine production technology, orange peel fragrance are strong and green and healthy.
Description
Technical field
The present invention relates to a kind of mandarin wine production technologies, belong to wine brewing field.
Background technique
Existing mandarin wine production technology mostly uses fermenting twice, so that the mouthfeel for the mandarin wine produced is thin, tangerine
The fragrance of sub- skin is not dense, and some also addition chemical raw materials are produced, so that the mandarin wine produced is less green and healthy.
Summary of the invention
The object of the present invention is to provide the strong and green and healthy mandarin wine of a kind of rich in taste, orange peel fragrance is raw
Production. art.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows:
A kind of mandarin wine production technology, includes the following steps:
Clean orange；
Broken orange peel and orange valve, dispel orange seed, obtain orange pulp；
For the first time ferment, by orange pulp 27 DEG C~28 DEG C at a temperature of carry out silent aerobic fermentation 15 days, distillation is dispelled
Except the mandarin oil and alcohol in gained fermentation liquid, a jam fermentation liquid is obtained；
Second ferments, by a jam fermentation liquid 27 DEG C~28 DEG C at a temperature of carry out silent aerobic fermentation 15 days,
The pomace in gained fermentation liquid is dispelled, secondary jam fermentation liquid is obtained；
Third time ferment, by secondary jam fermentation liquid 20 DEG C~28 DEG C at a temperature of carry out silent anaerobic fermentation 60 days,
The pomace in gained fermentation liquid is dispelled, anaerobism jam fermentation liquid is obtained；
4th time fermentation, by anaerobism jam fermentation liquid 0 DEG C~28 DEG C at a temperature of carry out silent anaerobic fermentation 30 days, institute
Fermentation liquid is obtained after removal of impurities, degerming, obtains made mandarin wine.
Above-mentioned mandarin wine production technology, using four fermentation procedures, so that the mouthfeel for the mandarin wine produced is richer
The fragrance of richness, orange peel is stronger；And this mandarin wine production technology whole process, without additional chemical raw material, entire production process is green
Color health, meets the green and healthy health theory of people instantly.
Preferably, in order to improve alcohol concentration, and also to the taste of mandarin wine is adjusted, before the 4th fermentation, In
Sucrose is added in obtained anaerobism jam fermentation liquid after third time is fermented, so that the sugar content of anaerobism jam fermentation liquid is
25%.
Preferably, for the ease of staff's operation, first time fermentation, second of fermentation, third time fermentation and the
Four fermentations carry out in fermenter.
Preferably, in order to clean up, while alsoing for convenient so that the beneficiating ingredient in orange peel is in subsequent fermentation
It releases in the process, the detailed process of the step cleaning orange are as follows: orange is put into soaking and washing in 90 DEG C of hot water.
Preferably, it in order to facilitate staff's processing, when the broken orange peel is with orange valve, is squeezed the juice and is separated using fruit
Machine is handled.
Preferably, further include being purified to the alcohol distilled out in first time fermentation process, obtain white fruit wine.
It preferably, further include being packed to made mandarin wine.
Specific embodiment
Embodiment
A kind of mandarin wine production technology, includes the following steps:
Cleaning orange: orange is put into soaking and washing in 90 DEG C of hot water；
It is squeezed the juice using fruit and separates crusher machine orange peel and orange valve, dispelled orange seed, obtain orange pulp；
For the first time ferment, orange pulp is put into fermenter and is covered bung, then 27 DEG C~28 DEG C at a temperature of
Aerobic fermentation 15 days, the mandarin oil and alcohol in gained fermentation liquid were dispelled in distillation, obtained a jam fermentation liquid；
Second of fermentation, is put into fermenter and covers bung for a jam fermentation liquid, then at 27 DEG C~28 DEG C
At a temperature of aerobic fermentation 15 days, dispel gained fermentation liquid in pomace, obtain secondary jam fermentation liquid；
Third time is fermented, and bung is put into fermenter and covers by secondary jam fermentation liquid, then at 20 DEG C~28 DEG C
At a temperature of anaerobic fermentation 60 days, dispel gained fermentation liquid in pomace, obtain anaerobism jam fermentation liquid；
4th fermentation, is put into fermenter and is added sucrose for anaerobism jam fermentation liquid, so that anaerobism jam fermentation liquid
Sugar content be 25%, then cover bung, then 0 DEG C~28 DEG C at a temperature of anaerobic fermentation 30 days, gained fermentation liquid warp
After crossing removal of impurities, degerming, made mandarin wine is obtained.
It further, in other embodiments, further include being purified to the alcohol distilled out in first time fermentation process,
Obtain white fruit wine.
It further, in other embodiments, further include bottled to the progress of made mandarin wine.
It randomly selects 100 people and taste examination wine questionnaire survey is carried out to the mandarin wine of above-mentioned production, favorable comment degree is up to 83%.
In summary: above-mentioned mandarin wine production technology, using four fermentation procedures, so that the mouth for the mandarin wine produced
Sense more blocks, and the fragrance of orange peel is stronger；And this mandarin wine production technology whole process is without additional chemical raw material, and it is entire raw
Production process is green and healthy, meets the green and healthy health theory of people instantly.
Claims (7)
1. a kind of mandarin wine production technology, which comprises the steps of:
Clean orange；
Broken orange peel and orange valve, dispel orange seed, obtain orange pulp；
For the first time ferment, by orange pulp 27 DEG C~28 DEG C at a temperature of carry out silent aerobic fermentation 15 days, distillation dispel institute
The mandarin oil and alcohol in fermentation liquid are obtained, a jam fermentation liquid is obtained；
Second ferments, by a jam fermentation liquid 27 DEG C~28 DEG C at a temperature of carry out silent aerobic fermentation 15 days, dispel
Pomace in gained fermentation liquid obtains secondary jam fermentation liquid；
Third time ferment, by secondary jam fermentation liquid 20 DEG C~28 DEG C at a temperature of carry out silent anaerobic fermentation 60 days, dispel
Pomace in gained fermentation liquid obtains anaerobism jam fermentation liquid；
4th time fermentation, by anaerobism jam fermentation liquid 0 DEG C~28 DEG C at a temperature of carry out silent anaerobic fermentation 30 days, gained hair
Zymotic fluid obtains made mandarin wine after removal of impurities, degerming.
2. mandarin wine production technology according to claim 1, which is characterized in that before the 4th fermentation, passing through third
Sucrose is added in obtained anaerobism jam fermentation liquid after secondary fermentation, so that the sugar content of anaerobism jam fermentation liquid is 25%.
3. mandarin wine production technology according to claim 1, which is characterized in that first time fermentation, second of fermentation,
Third time fermentation and the 4th fermentation carry out in fermenter.
4. mandarin wine production technology according to claim 1, which is characterized in that the detailed process of the step cleaning orange
Are as follows: orange is put into soaking and washing in 90 DEG C of hot water.
5. mandarin wine production technology according to claim 1, which is characterized in that when the broken orange peel and orange valve,
Seperator is squeezed the juice using fruit to handle.
6. mandarin wine production technology according to claim 1, which is characterized in that further include being steamed in first time fermentation process
The alcohol distillated is purified, and white fruit wine is obtained.
7. mandarin wine production technology according to claim 1, which is characterized in that further include being wrapped to made mandarin wine
Dress.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910895880.6A CN110468003A (en) | 2019-09-21 | 2019-09-21 | A kind of mandarin wine production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910895880.6A CN110468003A (en) | 2019-09-21 | 2019-09-21 | A kind of mandarin wine production technology |
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| CN110468003A true CN110468003A (en) | 2019-11-19 |
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| CN201910895880.6A Pending CN110468003A (en) | 2019-09-21 | 2019-09-21 | A kind of mandarin wine production technology |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787043A (en) * | 2012-05-22 | 2012-11-21 | 岳可贞 | Brewing process of orange liquor |
| CN104450407A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of orange wine |
| CN107541402A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of orange fruit wine and production method |
| CN108085210A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of preparation method of orange Lemon wine |
| CN108998336A (en) * | 2018-09-17 | 2018-12-14 | 徐州五果液果酒有限公司 | Hawthorn pear wine production technology |
-
2019
- 2019-09-21 CN CN201910895880.6A patent/CN110468003A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787043A (en) * | 2012-05-22 | 2012-11-21 | 岳可贞 | Brewing process of orange liquor |
| CN104450407A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of orange wine |
| CN107541402A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of orange fruit wine and production method |
| CN108085210A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of preparation method of orange Lemon wine |
| CN108998336A (en) * | 2018-09-17 | 2018-12-14 | 徐州五果液果酒有限公司 | Hawthorn pear wine production technology |
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Application publication date: 20191119 |