CN111647484A - Production process of high-quality orange wine - Google Patents
Production process of high-quality orange wine Download PDFInfo
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- CN111647484A CN111647484A CN202010644320.6A CN202010644320A CN111647484A CN 111647484 A CN111647484 A CN 111647484A CN 202010644320 A CN202010644320 A CN 202010644320A CN 111647484 A CN111647484 A CN 111647484A
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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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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
A production process of high-quality orange wine relates to the technical field of wine preparation processes. The composite material consists of the following raw materials in parts by weight: the sugar orange and the kumquat are peeled and squeezed, the lemon and the kumquat are cut into pieces and packaged by a gauze bag, the squeezed sugar orange, the kumquat and fruit juice and the pieces of the lemon and the kumquat are mixed and fermented, after the fermentation is finished, the sugar orange, the kumquat and fruit juice are filtered, mixed with the pure rice wine and fermented for the second time, and finally, the sugar orange, the kumquat and the kumquat are stored and bottled. The production process of the high-quality orange wine adopts a natural fermentation mode, the orange wine is mellow and golden in taste, the alcohol content is 35-38 degrees, the requirements of mass consumers are met, the ingredients and the production process are simple, the cost is low, the orange wine has the effects of stimulating the appetite, quenching thirst and moistening the lung, the nutrition of a human body can be supplemented after the orange wine is eaten frequently, and the orange wine has a high market popularization value.
Description
Technical Field
The invention relates to the technical field of wine preparation processes, in particular to a production process of high-quality orange wine.
Background
Along with the development and progress of society and the continuous improvement of living standard of people, the quality requirement of people on diet culture in daily life is higher and higher, wine is an indispensable drink in people's life, and the variety of wine is various at present, and each has different characteristics of other people, but there are few green wines which are pure in color, aroma and taste, rich in nutrition and capable of stimulating appetite.
Disclosure of Invention
The invention aims to provide a production process of high-quality orange wine aiming at the defects and shortcomings of the prior art, the production process adopts a natural fermentation mode, the taste is mellow and golden yellow, the alcohol degree is 35-38 degrees, the requirements of mass consumers are met, the ingredients and the production process are simple, the cost is low, the effects of appetizing, quenching thirst and moistening lung are realized, the nutrition of a human body can be supplemented after the orange wine is frequently eaten, and the market popularization value is high.
In order to achieve the purpose, the invention adopts the following technical scheme: the composite material consists of the following raw materials in parts by weight: 50-100 jin of pure rice wine, 10-20 jin of orange, 0.5-1 jin of lemon, 0.5-1 jin of red tangerine and 1-2 jin of kumquat.
The production process of the high-quality orange wine comprises the following process steps: firstly, screening, namely screening unripe and rotten oranges from fresh oranges and kumquats to ensure the freshness and purity of the orange wine; peeling, namely peeling the peels of the oranges and the kumquats, wherein the peeling step cannot be omitted in the process of brewing the orange wine; squeezing, namely squeezing the peeled oranges and the cumquats, but not squeezing all the juice, wherein about 40% of juice is squeezed, which is convenient for better fermentation; cutting, processing and cutting the lemon and the red tangerine peel, and packaging the lemon and the red tangerine peel with a gauze bag; fermenting, in order to keep the pure and fragrant taste of the orange wine and the original taste of the oranges, putting the squeezed oranges, kumquats and fruit juice into a special container, sealing, putting the special container into a chopped lemon and tangerine gauze packaging bag for fermenting, and gradually converting sugar contained in the fermented oranges and kumquats into alcohol and carbon dioxide; filtering, namely filtering the fermented orange wine, which is an important process, because the fermented orange wine cannot be contacted with oxygen in the air, the oxygen in the air can cause oxidation after being contacted with the orange wine, so that the wine can change the taste and color, and the filtering process is carried out in a vacuum state in order to ensure the fresh fruit taste and the fresh color of the orange wine; seventhly, barreling; filling the filtered orange wine into a specially-made wine barrel, adding pure rice wine, and performing secondary fermentation, namely the growth period of the orange wine; storing the trumpetflower and the orange wine accurately during the storage period, wherein the orange wine becomes astringent, dry and bitter in taste if the storage period is too short, but the wine becomes turbid if the storage period is too long; packing the orange wine into bottles, wherein the orange wine can be packed into the bottles after two to four months in storage, and the bottle openings must be sealed immediately after the orange wine is packed into the bottles.
The alcohol degree of the pure rice wine is 50-52 degrees, and the pure rice wine needs to be stored in a cellar for more than one year.
The orange is sugar orange.
The working principle of the invention is as follows: a high-quality orange wine is prepared through peeling and squeezing Shatang orange and kumquat, cutting lemon and tangerine peel, loading in gauze bag, mixing squeezed Shatang orange, kumquat and fruit juice with the pieces of lemon and tangerine peel, fermenting, filtering, mixing with pure rice wine, fermenting again, storing and bottling.
After the technical scheme is adopted, the invention has the beneficial effects that: the production process of the high-quality orange wine adopts a natural fermentation mode, the orange wine is mellow and golden in taste, the alcohol content is 35-38 degrees, the requirements of mass consumers are met, the ingredients and the production process are simple, the cost is low, the orange wine has the effects of stimulating the appetite, quenching thirst and moistening the lung, the nutrition of a human body can be supplemented after the orange wine is eaten frequently, and the orange wine has a high market popularization value.
Detailed Description
The specific implementation mode can be manufactured by adopting the following five different raw material formulas, and the technical scheme adopted in the embodiment 1 is as follows: the composite material consists of the following raw materials in parts by weight: 50-100 jin of pure rice wine, 10-20 jin of orange, 0.5-1 jin of lemon, 0.5-1 jin of red tangerine and 1-2 jin of kumquat.
Further, the production process of the high-quality orange wine comprises the following process steps: firstly, screening, namely screening unripe and rotten oranges from fresh oranges and kumquats to ensure the freshness and purity of the orange wine; peeling, namely peeling the peels of the oranges and the kumquats, wherein the peeling step cannot be omitted in the process of brewing the orange wine; squeezing, namely squeezing the peeled oranges and the cumquats, but not squeezing all the juice, wherein about 40% of juice is squeezed, which is convenient for better fermentation; cutting, processing and cutting the lemon and the red tangerine peel, and packaging the lemon and the red tangerine peel with a gauze bag; fermenting, in order to keep the pure and fragrant taste of the orange wine and the original taste of the oranges, putting the squeezed oranges, kumquats and fruit juice into a special container, sealing, putting the special container into a chopped lemon and tangerine gauze packaging bag for fermenting, and gradually converting sugar contained in the fermented oranges and kumquats into alcohol and carbon dioxide; filtering, namely filtering the fermented orange wine, which is an important process, because the fermented orange wine cannot be contacted with oxygen in the air, the oxygen in the air can cause oxidation after being contacted with the orange wine, so that the wine can change the taste and color, and the filtering process is carried out in a vacuum state in order to ensure the fresh fruit taste and the fresh color of the orange wine; seventhly, barreling; filling the filtered orange wine into a specially-made wine barrel, adding pure rice wine, and performing secondary fermentation, namely the growth period of the orange wine; storing the trumpetflower and the orange wine accurately during the storage period, wherein the orange wine becomes astringent, dry and bitter in taste if the storage period is too short, but the wine becomes turbid if the storage period is too long; packing the orange wine into bottles, wherein the orange wine can be packed into the bottles after two to four months in storage, and the bottle openings must be sealed immediately after the orange wine is packed into the bottles.
Further, the difference between the example 2 and the example 1 is that the material composition comprises the following raw materials by weight: 60 jin of pure rice wine, 12 jin of orange, 0.6 jin of lemon, 0.6 jin of red tangerine and 1.2 jin of kumquat, and the composition and the process steps of other raw materials are the same as those in the embodiment 1.
Further, the difference between the example 3 and the example 1 is that the material composition comprises the following raw materials by weight: 70 jin of pure rice wine, 14 jin of orange, 0.7 jin of lemon, 0.7 jin of red tangerine and 1.4 jin of kumquat, and the composition and the process steps of other raw materials are the same as those in the embodiment 1.
Further, the difference between the example 4 and the example 1 is that the material composition comprises the following raw materials by weight: 80 jin of pure rice wine, 16 jin of orange, 0.8 jin of lemon, 0.8 jin of red tangerine and 1.6 jin of kumquat, and the composition and the process steps of other raw materials are the same as those in the embodiment 1.
Further, the difference between the example 5 and the example 1 is that the material composition comprises the following raw materials by weight: 100 jin of pure rice wine, 20 jin of orange, 1 jin of lemon, 1 jin of red tangerine and 2 jin of kumquat, and the composition and the process steps of other raw materials are the same as those in the embodiment 1.
Furthermore, the main raw material of the pure rice wine is glutinous rice, so the pure rice wine is also called glutinous rice wine. The fermented glutinous rice is generally called as rice wine or sweet wine in the north. The sweet rice wine is made up by using steamed glutinous rice (glutinous rice) and adding wine yeast (a special microbial yeast) through fermentation, and its brewing process is simple, taste is fragrant, sweet and mellow, and its alcohol content is very low.
Furthermore, the Shatang orange is oblate, has a tumor-shaped protrusion on the top, a concave hilum end, has a color from orange yellow to orange red, has thin fruit wall and is easy to peel, the Shatang orange is delicious and sweet without residue, has fine and smooth taste, is a good product, contains abundant vitamin C, calcium, cellulose, a little protein, fat, glucose, fructose, sucrose, malic acid, citric acid, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, and elements necessary for human body such as calcium, phosphorus, magnesium, sodium, etc., and has the effects of regulating qi, reducing phlegm, moistening lung, clearing intestine, enriching blood and strengthening spleen.
Furthermore, the lemon is called as motherwort fruit or motherwort fruit because the lemon is extremely sour in taste and is most favored by pregnant women, the lemon contains rich citric acid, so the lemon is known as a citric acid warehouse, the fruit juice of the lemon is fleshy and crisp, and has strong aroma, and the lemon can only be used as first-class flavoring for preparing beverage dishes, cosmetics and medicines because the lemon is extremely sour in taste.
Further, the exocarpium Citri rubrum is dried outer pericarp of Citrus reticulata Blanco of Rutaceae and its cultivar, harvested in late autumn and early winter after fruit ripening, cut off exocarpium, and dried in the sun or shade, and can be used for treating cough with excessive phlegm, food stagnation with wine, nausea and oppression.
Furthermore, the kumquat is rich in vitamin C, wherein the vitamin C content of each 100 g kumquat reaches 49 mg, 80% of the kumquat exists in the peel, 370 mg of carotene, 56 mg of calcium and potassium, magnesium, iron and vitamin B are rich.
The working principle of the invention is as follows: a high-quality orange wine is prepared through peeling and squeezing Shatang orange and kumquat, cutting lemon and tangerine peel, loading in gauze bag, mixing squeezed Shatang orange, kumquat and fruit juice with the pieces of lemon and tangerine peel, fermenting, filtering, mixing with pure rice wine, fermenting again, storing and bottling.
After the technical scheme is adopted, the invention has the beneficial effects that: the production process of the high-quality orange wine adopts a natural fermentation mode, the orange wine is mellow and golden in taste, the alcohol content is 35-38 degrees, the requirements of mass consumers are met, the ingredients and the production process are simple, the cost is low, the orange wine has the effects of stimulating the appetite, quenching thirst and moistening the lung, the nutrition of a human body can be supplemented after the orange wine is eaten frequently, and the orange wine has a high market popularization value.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (8)
1. A production process of high-quality orange wine is characterized by comprising the following steps: the composite material consists of the following raw materials in parts by weight: 50-100 jin of pure rice wine, 10-20 jin of orange, 0.5-1 jin of lemon, 0.5-1 jin of red tangerine and 1-2 jin of kumquat.
2. The production process of high-quality orange wine according to claim 1, characterized in that: the production process of the high-quality orange wine comprises the following process steps: firstly, screening, namely screening unripe and rotten oranges from fresh oranges and kumquats to ensure the freshness and purity of the orange wine; peeling, namely peeling the peels of the oranges and the kumquats, wherein the peeling step cannot be omitted in the process of brewing the orange wine; squeezing, namely squeezing the peeled oranges and the cumquats, but not squeezing all the juice, wherein about 40% of juice is squeezed, which is convenient for better fermentation; cutting, processing and cutting the lemon and the red tangerine peel, and packaging the lemon and the red tangerine peel with a gauze bag; fermenting, in order to keep the pure and fragrant taste of the orange wine and the original taste of the oranges, putting the squeezed oranges, kumquats and fruit juice into a special container, sealing, putting the special container into a chopped lemon and tangerine gauze packaging bag for fermenting, and gradually converting sugar contained in the fermented oranges and kumquats into alcohol and carbon dioxide; filtering, namely filtering the fermented orange wine, which is an important process, because the fermented orange wine cannot be contacted with oxygen in the air, the oxygen in the air can cause oxidation after being contacted with the orange wine, so that the wine can change the taste and color, and the filtering process is carried out in a vacuum state in order to ensure the fresh fruit taste and the fresh color of the orange wine; seventhly, barreling; filling the filtered orange wine into a specially-made wine barrel, adding pure rice wine, and performing secondary fermentation, namely the growth period of the orange wine; storing the trumpetflower and the orange wine accurately during the storage period, wherein the orange wine becomes astringent, dry and bitter in taste if the storage period is too short, but the wine becomes turbid if the storage period is too long; packing the orange wine into bottles, wherein the orange wine can be packed into the bottles after two to four months in storage, and the bottle openings must be sealed immediately after the orange wine is packed into the bottles.
3. The production process of high-quality orange wine according to claim 1, characterized in that: the composite material consists of the following raw materials in parts by weight: 60 jin of pure rice wine, 12 jin of orange, 0.6 jin of lemon, 0.6 jin of red tangerine and 1.2 jin of kumquat.
4. The production process of high-quality orange wine according to claim 1, characterized in that: the composite material consists of the following raw materials in parts by weight: 70 jin of pure rice wine, 14 jin of orange, 0.7 jin of lemon, 0.7 jin of red tangerine and 1.4 jin of kumquat.
5. The production process of high-quality orange wine according to claim 1, characterized in that: the composite material consists of the following raw materials in parts by weight: 80 jin of pure rice wine, 16 jin of orange, 0.8 jin of lemon, 0.8 jin of red tangerine and 1.6 jin of kumquat.
6. The production process of high-quality orange wine according to claim 1, characterized in that: the composite material consists of the following raw materials in parts by weight: 100 jin of pure rice wine, 20 jin of orange, 1 jin of lemon, 1 jin of red tangerine and 2 jin of kumquat.
7. The production process of high-quality orange wine according to claim 1, characterized in that: the alcohol degree of the pure rice wine is 50-52 degrees, and the pure rice wine needs to be stored in a cellar for more than one year.
8. The production process of high-quality orange wine according to claim 1, characterized in that: the orange is sugar orange.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010644320.6A CN111647484A (en) | 2020-07-07 | 2020-07-07 | Production process of high-quality orange wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010644320.6A CN111647484A (en) | 2020-07-07 | 2020-07-07 | Production process of high-quality orange wine |
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| CN111647484A true CN111647484A (en) | 2020-09-11 |
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| CN202010644320.6A Pending CN111647484A (en) | 2020-07-07 | 2020-07-07 | Production process of high-quality orange wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114058458A (en) * | 2021-12-23 | 2022-02-18 | 化州市橘安食品有限公司 | Exocarpium citri rubrum wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN1772869A (en) * | 2005-10-24 | 2006-05-17 | 黄卫全 | Orange wine |
| CN102766555A (en) * | 2011-05-04 | 2012-11-07 | 赖大昌 | Peach wine beverage and preparation process thereof |
| CN103484300A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Loquat and exocarpium fruit wine and production method thereof |
| CN104195019A (en) * | 2014-08-05 | 2014-12-10 | 吴月存 | Kumquat fruit wine and preparation method thereof |
| CN104651128A (en) * | 2013-11-19 | 2015-05-27 | 孟玉蓉 | Lily pear liquor |
| CN104711146A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Brewage method of orange-flavor orange wine |
| US20160326472A1 (en) * | 2013-11-01 | 2016-11-10 | Suntory Holdings Limited | Citrus fruit-infused liquor |
| CN108085210A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of preparation method of orange Lemon wine |
| CN109777688A (en) * | 2017-11-13 | 2019-05-21 | 刘俊声 | Lemon and golden jujube wine and preparation method thereof |
-
2020
- 2020-07-07 CN CN202010644320.6A patent/CN111647484A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207409A (en) * | 1998-08-21 | 1999-02-10 | 李潮湘 | Method for making fruit wine |
| CN1772869A (en) * | 2005-10-24 | 2006-05-17 | 黄卫全 | Orange wine |
| CN102766555A (en) * | 2011-05-04 | 2012-11-07 | 赖大昌 | Peach wine beverage and preparation process thereof |
| CN103484300A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Loquat and exocarpium fruit wine and production method thereof |
| US20160326472A1 (en) * | 2013-11-01 | 2016-11-10 | Suntory Holdings Limited | Citrus fruit-infused liquor |
| CN104651128A (en) * | 2013-11-19 | 2015-05-27 | 孟玉蓉 | Lily pear liquor |
| CN104195019A (en) * | 2014-08-05 | 2014-12-10 | 吴月存 | Kumquat fruit wine and preparation method thereof |
| CN104711146A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Brewage method of orange-flavor orange wine |
| CN108085210A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of preparation method of orange Lemon wine |
| CN109777688A (en) * | 2017-11-13 | 2019-05-21 | 刘俊声 | Lemon and golden jujube wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114058458A (en) * | 2021-12-23 | 2022-02-18 | 化州市橘安食品有限公司 | Exocarpium citri rubrum wine and preparation method thereof |
| CN114058458B (en) * | 2021-12-23 | 2023-02-17 | 化州市橘安食品有限公司 | Exocarpium citri rubrum wine and preparation method thereof |
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