CN1269399A - Dried orange wine and its brewage - Google Patents

Abstract

The present invention relates to an orange dry wine and its making method. It includes the following steps: firstly, the orange segments are soaked in warm water in which the pectinase is added to make debitterization treatment, then expressed to obtain juice, and SO2 is added according to a certain proportion, and then a proper quantity of yeast is added to the orange juice liquor added with SO2 and fermented by means of controlling temp., its fermentation temp. is controlled in 16-25 deg.c, fermentation time is about 7-25 days; after fermentation, the above-mentioned material is separated and filtered to obtain supernatant, i. e. the invented orange dry wine. Said wine is simple in production method, low in cost, and possesses high nutrient health-care function.

Description

A kind of dried orange wine and brewing method thereof

The present invention relates to a kind of dried orange wine and brewing method thereof, belong to food processing technology field.

Produced at present the fruit wine of many types in the world, picture grape wine, hawthorn wine, xeres or the like, as disclosing " a kind of method for brewing white grape wine " among the patent announcement CN1128796A, it be with the Fructus Vins raw material through sorting, squeezing, clarification, ferment, add technologies such as full ageing, separation, stable, old bacterium are filtered, bottling, packing people storehouse and make, and add active fission yeast during the fermentation, make fermenting process and fall sour process and carry out simultaneously, in clarifying process, adjust pH value to 2.9～3.0 of Sucus Vitis viniferae.Disclose among the patent announcement CN1190122A again " a kind of manufacture method of Liquor ", it is that to select matrimony vine, grape for use be raw material, adopts the fermentation method brew to form.Fruit wine suits, is of high nutritive value and welcome by consumers in general with its wine degree sugariness, and tangerine orange its taste handsome person that still to be nutritive value be in the fruit no matter, tangerine orange is very high in China's output, is the first-class raw material of wine brewing.But tangerine orange contains bitter taste, all can't dispel its bitter taste according to common fermentation brewing technique and above-mentioned making method, and it is undesirable perhaps to dispel bitter taste, so the technology puzzlement, does not still have this series products at present on the market and sells.

The purpose of this invention is to provide that a kind of to adopt tangerine orange be raw material, dispel bitter taste and keep the dried orange wine and the brewing method thereof of tangerine fruital flavor.

Product of the present invention is achieved in that a kind of dried orange wine, adopting tangerine orange and polygalacturonase is base-material, this product can be brewageed by following method and make: the tangerine lobe is soaked in carries out the debitterize processing in the warm water that is added with polygalacturonase, wherein the consumption of polygalacturonase is 1.5～3.5g/L, and water temperature is 30～55 ℃; Handle the back and press extracting juice, and add sulfurous gas in the ratio of 50～100ppm/L; The juice that is added with sulfurous gas is added yeast in 0.5～1kg/t ratio carry out temperature controlled fermentation, temperature is controlled between 16～25 ℃ during fermentation, and fermentation time was grasped about 7～25 days; After fermentation is finished, supernatant liquor is separated with at the bottom of the wine, and filter, the supernatant liquor that obtains is dried orange wine.

The brewing method of product dried orange wine of the present invention is realized by the following step:

---the tangerine lobe is soaked in carries out debitterize in the warm water that is added with polygalacturonase and handle, wherein the consumption of polygalacturonase is 1.5～3.5g/L, and water temperature is 30～55 ℃;

---the tangerine lobe behind the debitterize is pressed extracting juice, add yeast in 0.5～1kg/t ratio simultaneously and carry out temperature controlled fermentation, temperature is controlled between 16～25 ℃ during fermentation, and fermentation time was grasped about 7～25 days;

---after fermentation is finished, supernatant liquor is separated with at the bottom of the wine, and filter, the supernatant liquor that obtains is dried orange wine.

Accompanying drawing 1 is an embodiment of the present invention schema.

As shown in the figure,

---get 100 tons of Nanfeng oranges, peeling;

---debitterize is handled: the ratio obtained aqueous solution that adds 1.5～3.5 gram polygalacturonases in every premium on currency, the temperature of the aqueous solution is 30 ℃～55 ℃, the tangerine lobe invaded to steep in this aqueous solution, carry out debitterize and handle, the debitterize time can determine according to effect, generally in 10～30 minutes, after debitterize is handled, pull out and drain;

---press extracting juice: adopt Atmosphere Presser to press extracting juice, take out orange juice liquid and add sulfurous gas, incorporate jar into and wait to ferment in every liter of 50～100PPM ratio;

---temperature controlled fermentation: add yeast by consumption per ton 0.5～1 kilogram in above-mentioned orange juice liquid, leavening temperature is controlled between 16～25 ℃, and fermentation time was controlled at 7～25 days;

---separate: after the fermentation, will go up pure mellow wine liquid and separate with at the bottom of the wine;

---diatomite filtration: above-mentioned isolated wine liquid filters through diatomite filter;

---blend:, blend after tasting after testing according to each index difference of wine in each storage wine jar;

---freezing: under-0.5 ℃ condition, freezing treatment is to guarantee the stability of wine;

---membrane filtration: adopt membrane filtration technique and equipment, the quality of wine is guaranteed;

---sterile filling and finished product warehouse-in.

The control fermentation time can obtain the dried orange wine of different varieties, and as dry type, half-dry type, semi-sweet, sweet type etc., the short more sugariness of its fermentation time is big more, and its kind is selected and can be determined according to the physical and chemical testing value.Following table 1 is this product physical and chemical index, and table 2 is this product sensory evaluation result table.

Table 1: physical and chemical index table

Project	Standard
		Alcoholic strength (20 ℃ of %) (V/V)	?7～12.5
Total reducing sugar (with glucose meter) is the sweet type of dry type half-dry type semi-sweet (g/L)	?≤4.0 ?4.1～12.0 ?5.1～50.0 ?≥50.1
		Total acid (with citrometer) (g/L) is done, sweet, the semi-sweet of half-dry type	?6.5～8.5 ?7.0～8.5
Volatile acid (with acetometer) (g/L)	?≤1
		Free sulfur dioxide (mg/L)	?≤50
Total sulfur dioxide (mg/L)	?≤250
		Iron (mg/L)	?≤6
Sugar-free extract (mg/L) is done, sweet, the semi-sweet of half-dry type	?≥18.0 ?≥22.0

Table 2: subjective appreciation

Project	Requirement
		Color and luster	Yellowish
Clarity	Clear, glossy, there is not obvious suspended substance
		Fragrance	Graceful pure, harmonious tangerine fruital and tangerine aroma are arranged
Flavour	Dry type: purely, graceful, refreshing please, have pleasant fruital flavor half-dry type: mouthfeel is coordinated, the plentiful semi-sweet of wine body: sweet mellow taste is arranged, the sweet type of the wine flavour of tool ageing: sour-sweet coordination, the wine body is plentiful
		Typicalness	Typicalness with orange wine

Annotate: China wine brewing 9 expert evaluation results of association.

The present invention break through the debitterized technique difficulty, and technology is simple adopting on the raisin wine making method basis, and is with low cost; Adopt its physical and chemical index of dried orange wine, the Oranoleptic indicator of the brew of this making method all to reach high-grade fruit wine class national standard; Product of the present invention also has higher health protection effect.

Claims (2)

1, a kind of dried orange wine, its base-material is tangerine orange and polygalacturonase, it is characterized in that this product can be brewageed by following method makes: a, the tangerine lobe is soaked in carries out debitterize in the warm water that is added with polygalacturonase and handle, wherein the consumption of polygalacturonase is 1.5～3.5g/L, and water temperature is 30～55 ℃; B, press extracting juice, and by the ratio adding sulfurous gas of 50～100ppm/L; C, temperature controlled fermentation, temperature is controlled between 16～25 ℃ during fermentation, adds yeast in 0.5～1kg/t ratio, and fermentation time was grasped about 10～20 days; After fermentation is finished, supernatant liquor is separated with at the bottom of the wine, and filter, the supernatant liquor that obtains is dried orange wine.

2, a kind of brewing method of dried orange wine, be to realize through pressing steps such as extracting juice, temperature controlled fermentation, separating and filtering, sterile filling by the tangerine lobe, it is characterized in that: a, before squeezing, the tangerine lobe is soaked in and carries out debitterize in the warm water that is added with polygalacturonase and handle, wherein the consumption of polygalacturonase is 1.5～3.5g/L, and water temperature is 30～55 ℃; When b, temperature controlled fermentation, temperature is controlled between 16～25 ℃ during fermentation, and adds yeast in 0.5～1kg/t ratio, and fermentation time was grasped about 10～20 days.

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