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Sulfur-dioxide-free full-juice fermented orange wine and its production process

A technology of sulfur dioxide and whole juice, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of complex action and no basic process mode, etc., to reduce water activity, ensure normal alcohol fermentation, and enhance antiseptic effect Effect

Active Publication Date: 2015-09-16
达州市好汉子酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But thanks to SO 2 It has a complex role in fruit wine processing, so further research should be done to find the best, green and healthy compound substitutes
[0008] The inventor believes that since the country issued the wine technology policy in 2002, there is no fixed basic process model for other fruit juice fermented wines.

Method used

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  • Sulfur-dioxide-free full-juice fermented orange wine and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A full-juice fermented orange wine without sulfur dioxide, prepared by the following method:

[0072] 1) Disinfection of the original fruit: the orange fruit (navel orange) in the factory is poured into the fruit pond, soaked in 300ppm bleaching powder solution or 0.02% potassium permanganate solution for about 10 minutes, disinfected, and then washed into the scraper elevator through the fruit ditch;

[0073] 2) Fruit selection, scrubbing and cleaning: the original fruit enters the roller fruit selection machine through the scraper hoist. After the birth and rotten fruit are manually selected, the orange fruit is transferred to the drum-type fruit brushing machine to brush the fruit and rinse with high pressure water. After scrubbing Enter the surf fruit washing machine to clean the raw fruit with tap water;

[0074] 3) Juicing from the original fruit: the cleaned orange fruit enters the orange fruit peeling and juicer to squeeze the juice through the scraper elevator, and th...

Embodiment 2

[0118] A full-juice fermented orange wine without sulfur dioxide, prepared by the following method:

[0119] 1) Disinfection of the original fruit: the orange fruit (navel orange) in the factory is poured into the fruit pond, soaked in 600ppm bleaching powder solution or 0.05% potassium permanganate solution for about 10 minutes, disinfected and washed into the scraper elevator through the fruit ditch;

[0120] 2) Fruit selection, scrubbing and cleaning: the original fruit enters the roller fruit selection machine through the scraper hoist. After the birth and rotten fruit are manually selected, the orange fruit is transferred to the drum-type fruit brushing machine to brush the fruit and rinse with high pressure water. After scrubbing Enter the surf fruit washing machine to clean the raw fruit with tap water;

[0121] 3) Juicing from the original fruit: the cleaned orange fruit enters the orange fruit peeling and juicer to squeeze the juice through the scraper elevator, and the turb...

Embodiment 3

[0165] A full-juice fermented orange wine without sulfur dioxide, prepared by the following method:

[0166] 1) Disinfection of the original fruit: the orange fruit (navel orange) in the factory is poured into the fruit pond, soaked in 400ppm bleaching powder solution or 0.04% potassium permanganate solution for about 10 minutes, disinfected and washed into the scraper elevator through the fruit ditch;

[0167] 2) Fruit selection, scrubbing and cleaning: the original fruit enters the roller fruit selection machine through the scraper hoist. After the birth and rotten fruit are manually selected, the orange fruit is transferred to the drum-type fruit brushing machine to brush the fruit and rinse with high pressure water. After scrubbing Enter the surf fruit washing machine to clean the raw fruit with tap water;

[0168] 3) Juicing from the original fruit: the cleaned orange fruit enters the orange fruit peeling and juicer to squeeze the juice through the scraper elevator, and the turb...

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Abstract

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

Description

Technical field [0001] Sulfur dioxide-free full juice fermented orange wine and its production technology belong to fermented fruit wine and its production technology. Background technique [0002] Fruit wine culture has accompanied the history of five thousand years of human civilization. Some scholars believe that the emergence of wine originated from the discovery of the natural fermentation of fruit to produce wine aroma in ancient times. With the evolution of humans, the wine industry has developed in depth, from fruit wine to rice wine, beer, sake, white wine and mixed wines. With the in-depth discussion of winemaking technology and principles, winemaking technology has become the foundation of multidisciplinary enlightenment and establishment. [0003] The wine technology researched and summarized by Pasteur ended the original wine making method and opened a new era of fruit wine technology. For more than 100 years, pasteurization in fruit wine technology has been one of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 毛海霞毛怀彬
Owner 达州市好汉子酒业有限公司
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