Production technology of orange wine

A production process, the technology of Guanggan, which is applied in the field of deep processing of Guanggan, can solve the problems of poor taste, less production equipment, and low manufacturing cost, and achieve the effects of high yield, full-bodied and mellow wine, and low manufacturing cost

Inactive Publication Date: 2009-10-07
胡再林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of production process of Cantonese Citrus wine with Cantonese Citrus as raw material aiming at the shortcomings of high manufacturing cost, poor taste and inability to comprehensively utilize existing fruit to prepare wine. It is completed by natural fermentation, requires less production equipment, and has low manufacturing costs

Method used

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  • Production technology of orange wine
  • Production technology of orange wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1: Preparation of Cantonese Fruit Wine

[0038] Clean the oranges selected above: wash the impurities and dirt on the surface of the fruit, disinfect the fruit after washing, soak in 0.3% Na2CO3 solution for 4 minutes, rinse with water to remove Na 2 CO 3 Drain and set aside, use 0.03% bleaching powder to sterilize and add medicine, then stir well to clean the fruit.

[0039]Peel off the outer skin of the orange fruit, peel off the sponge layer (i.e. the second layer of skin of the orange) for additional processing into white wine; peel off the skin of the meat, take out the meat and rice juice cells and beat it into broken rice juice;

[0040] Put the above-mentioned crushed juice into a container, and the container should be inspected to ensure no pollution, no air leakage, clean and dry; in order to avoid expansion and rupture of the container cylinder during fermentation, it can only be filled no more than 4 / 5 The amount of sterilized, refined and dried new nylon ...

Embodiment 2

[0069] The time of natural fermentation is 9 months, the fermentation temperature is 40 ℃, the liquor concentration of the Cantonese brandy obtained in the first stage is 30%, the liquor concentration of the obtained Cantonese brandy in the second stage is 45%, and the liquor concentration of the obtained Cantonese brandy in the second stage is 45%. The liquor concentration of Cantonese brandy is 60%; Others are with embodiment 1.

Embodiment 3

[0071] The time of natural fermentation is 12 months, the fermentation temperature is 25 ℃, the liquor concentration of the Cantonese brandy obtained in the first stage is 38%, the liquor concentration of the obtained Cantonese brandy in the second stage is 58%, and the liquor concentration of the obtained Cantonese brandy in the second stage is 58%. The liquor concentration of Cantonese brandy is 70%; Others are with embodiment 1.

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Abstract

The invention provides a production process of Cantonese citrus wine, which belongs to the field of deep processing of Cantonese citrus. The invention solves the existing problems of high manufacturing cost, poor taste of wine and incomprehensible utilization of fruits existing in the preparation of wine by using fruit. The production technology of this Cantonese mandarin wine comprises the following steps: (1) processing of Cantonese mandarin orange: select the fruit of Cantonese mandarin orange, clean the selected fruit, separate and peel, take out the sponge layer and pulp; (2) natural fermentation: mix the above After the fruit pulp is sterilized, put it into a container and seal it, then carry out natural fermentation for 9 to 15 months at a fermentation temperature of 1 to 40°C; (3) Squeeze and fine filter: squeeze the above-mentioned fermented oranges , after fine filtration; get Guanggan fruit wine and fruit wine residue. The production process of the present invention requires less production equipment through natural fermentation, and the production cost is low.

Description

technical field [0001] The invention relates to a production process for producing wine by using mandarin oranges as raw materials, and belongs to the field of deep processing of mandarin oranges. Background technique [0002] Cantonese oranges were widely planted more than 400 years ago. The trees are strong, tall, with lush branches and leaves. They are evergreen all the year round, and the age of the trees can reach more than a hundred years. They bloom in the beginning of summer and pick fruits after the beginning of winter. Guanggan fruit is an excellent variety of sour oranges and one of the traditional famous fruits. The fruit is spherical in shape and golden in color. The fruit is rich in nutrition and contains rich sugars, fruit acids, amino acids, minerals, multivitamins, tangeridin, etc. Every 100 grams of fruit juice contains 7.49 grams of sugar, 1.7 grams of acid, 47.22 mg of VC, and 100 grams of pulp contains 109.5 Milligrams, often eaten Guanggan, has medicin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 胡再林
Owner 胡再林
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