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Dry type citrus wine and brewing process thereof

A technology of citrus and craftsmanship, applied in winemaking technology and the field of wine obtained by this technology, can solve the problems of thin taste, bitter aftertaste, and inconspicuous fruity aroma, and achieve full-bodied wine, soft and clean taste, and fruity aroma. Intense and unique effect

Active Publication Date: 2012-10-03
南丰县华夏五千年生态酒庄有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0002] Citrus is the largest fruit variety in the world. At present, domestic citrus is mainly eaten fresh, and the amount of deep processing is less than 10%, and the main processed products are fruit juice drinks, canned orange petals, etc. The processed fruit wine is also limited to sweet type. Citrus wine, using ordinary citrus varieties to brew dry fermented wine has defects such as thin mouthfeel, unobvious fruit aroma, not full body, and obvious bitterness in the aftertaste

Method used

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  • Dry type citrus wine and brewing process thereof

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Effect test

Embodiment 1

[0023] Select 1,000 kg of fresh, ripe, clean Nanfeng tangerines without pesticides and preservatives, soak them in hot water at 90-92°C for 1-2 minutes, take them out and drain them, and peel them manually when they are cooled below 40°C. After peeling, use a screw press crusher to squeeze and crush the orange meat, and add 50-80mg / L sulfur dioxide (SO 2 ), the squeezed orange juice is separated by a high-speed centrifuge, the orange juice is put into a clarification tank, and 20-40 mg / L pectinase is added for clarification treatment, the clarification temperature is controlled at 12±2°C, and the clarification time is 36-48 hours After clarification, take the supernatant into a temperature-controlled fermentation tank, add 100-200mg / L active dry yeast for temperature-controlled fermentation, and control the fermentation temperature at 16±2°C. If the sugar content of orange juice does not reach 11.5 For %vol alcohol, 17.5g / L of sugar should be added to produce 1% vol alcohol. A...

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Abstract

The invention relates to a brewing process of dry type citrus wine, which comprises the steps of the pretreatment of citrus, the clarification treatment of citrus juice, the fermentation of the citrus juice and the treatment of the stability. The method adopts a unique pretreatment method of full juice and the technical means of temperature-controlled fermentation and the like to brew the dry type citrus wine, so that the method has use value. Furthermore, the invention also provides dry type citrus wine. The wine has yellow-green color, full-bodied and unique fruit fragrance, plump wine body, mellow, cool and clean mouth feel and no obvious bitter taste in aftertaste, so that the wine very conforms to the requirement of a consumer.

Description

technical field [0001] The invention relates to a brewing technology and wine obtained by the technology, in particular to a dry citrus wine and a brewing process thereof. Background technique [0002] Citrus is the largest fruit variety in the world. At present, domestic citrus is mainly eaten fresh, and the amount of deep processing is less than 10%, and the main processed products are fruit juice drinks, canned orange petals, etc. The processed fruit wine is also limited to sweet type. Citrus wine, using common citrus varieties to brew dry fermented wine has defects such as thin mouthfeel, unobvious fruit aroma, not full body, and obvious bitterness in the aftertaste. Nanfeng Tangerine is one of the fine varieties of ancient citrus in my country and one of the famous and precious specialties in Jiangxi Province. The main production area is Nanfeng County, Jiangxi Province. It is well-known both at home and abroad for its rich, sweet flavor and tangy aroma. Nanfeng Tanger...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张符疆
Owner 南丰县华夏五千年生态酒庄有限公司
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