Processing method of orange fruit wine

Abstract

The invention discloses a processing method of orange fruit wine. Fresh, disease-free oranges are screened, washed, mixed with bran, beating, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The orange wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

Description

Technical field: [0001] The invention relates to a method for processing fruit wine, in particular to a method for processing orange fruit wine. Background technique: [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of fruit wine, preserved fruit, and fruit juice products. Not only does it have a broad sales market in China, it will also be popular in foreign markets, because we are a resource-rich country that cannot be matched by other countries. The five major liquor markets nationwide sell about 500 billion a year. If the fruit wine industry can occupy 20-60%, it will have a market share of tens of billions and hundreds of billions. The prospects are unimaginable. Summary of the invention: [0003] The technical problem to be solved by the present invention is that the existing orange fruit wine in the production method has the defects of low orange juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other ...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing orange fruit wine has defects such as low yield of orange juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of orange fruit wine. The processing method of orange fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect