CN102051299A - Citrus wine - Google Patents

Abstract

The invention relates to wine which is prepared by taking citrus fruits rich in tropics and subtropics as a raw material, removing peels, carrying out enzymatic processing, carrying out temperature controlled fermenting, and distilling. The process comprises the steps of selecting fruits, rinsing, removing peels, removing cores, pulping (crushing), performing enzymatic processing on pectin, performing temperature controlled fermenting, filtering, fractionally distilling, storing, preparing, freezing, filtering and packaging to obtain the finished product, wherein the alcohol content of the wine is 18-60 degrees.

Description

Oranges and tangerines wine

Oranges and tangerines wine is that the citrus fruit that abounds with the torrid zone and subtropics is the oranges and tangerines subfamily that raw material (Citrus Citrus) belongs to Rutaceae, comprised kinds such as mandarin orange, tangerine, orange, shaddock, lemon), remove the peel fragmentation, will distill the wine that brew forms after the pulp enzyme processing fermentation.Oranges and tangerines wine of the present invention, only glycogen and the fragrance of self fermentation with fruit self is converted into wine degree and odor type, carries out primary distillation, to carry out multiple steamings old storage afterwards more aging etc.

Technical scheme of the present invention is: select fresh citrus fruit, be controlled at 55 ℃ ± 2 ℃ with its temperature of the peeling stoning of the clean back of tap water rinsing, making beating (fragmentation), enzyme processing (add polygalacturonase come unstuck conversion), 2 ± 1 hours time, pulp after the enzymeization carries out its temperature of temperature controlled fermentation (with the fruit fermented yeast, fermenting) and was controlled at 25 ℃ ± 2 ℃ fermentation times about 13 days.Adopting pressure filter to carry out mash after the fermentation ends separates, wine liquid after the separation and schlempe are stored in respectively in the airtight jar, distill respectively then, the temperature of its primary distillation is controlled at 85 ℃ ± 2 ℃, steam temperature again is controlled at 83 ℃ ± 2 ℃, to answer the distillatory liquor base storage in aging jar of old storage, the aging time of old storage is no less than 10 months, and the former wine after aging is allocated, the wine degree transfers to 18～60 degree, and odor type is the natural fragrance of citrus fruit.Wine after the allotment adopts food fast freezer with extremely-10 ℃ ± 3 ℃ of wine temperature drops, and the stability processing of vinosity was carried out in insulation in 24 hours, adopts the Sterile Filtration machine to filter back packing etc. at last.

Technology characteristics of the present invention is: choosing fruit, rinsing, peeling stoning, the processing of making beating (fragmentation) enzyme, temperature controlled fermentation, press filtration, distillation, old storage, allotment, freezing, filtration, packing etc. are the oranges and tangerines wine.

Further describe of the present invention below

Utilization of the present invention be that the higher more typical citrus fruit of fragrance of sugar degree that the torrid zone abounds with the subtropics is raw material, selecting medium well above fruit, to carry out rinsing clean, adopt hollander after the peeling stoning or adopt crusher that pulp is broken and be pulpous state, then the pulp with fragmentation pumps into (55 ℃ ± 2 ℃ of its enzyme treatment temps of interpolation polygalacturonase in the enzyme treatment tank, 2 ± 1 hours time), pulp after handling pumped into carry out temperature controlled fermentation in the fermentor tank (with the fruit fermented yeast, ferment), its temperature is controlled at 25 ℃ ± 2 ℃, about 13 days of time, adopt the closed delivery plate-and-frame filter press to carry out separating of wine liquid and schlempe the mash after the fermentation, wine liquid after the separation and schlempe fractional distillation can adopt the old storage of stainless cylinder of steel aging or adopt the old storage of oak barrel aging the former wine of distillatory.The aging temperature of its old storage is normal temperature, its time to be no less than 10 months, former wine after aging is transferred to 18～60 degree, odor type is the original natural fragrance of fruit, oranges and tangerines wine after the allotment adopts food fast freezer that the wine temperature is reduced to-10 ℃ ± 3 ℃ fast, be incubated the stability of carrying out vinosity in 24 hours then and handle, the liquor after the processing (adopting the crossflow membrane filtration machine) carries out Sterile Filtration, packing etc. and is oranges and tangerines wine.

Example proportioning: (in pulp 1000kg)

A; The sub-300kg of orange 700kg bitter orange

B: the sub-300kg of shaddock 700kg bitter orange

Its technology characteristics is the same.

Claims (1)

1. the method for the oranges and tangerines wine that abounds with of the brew torrid zone, subtropics: its feature: carry out the enzyme processing with adding polygalacturonase in the pulp after citrus fruit decortication, broken, the making beating, its treatment temp is at 55 ℃ ± 2 ℃, time is 2 ± 1 hours, and leavening temperature is controlled at 25 ℃ ± 2 ℃, the primary distillation temperature is controlled at 85 ℃ ± 2 ℃, steam temperature again and be controlled at 83 ℃ ± 2 ℃, the former wine that distillation is good adopts stainless cylinder of steel or the old storage of oak barrel aging.

The described method of 2 claims 1: its feature: choosing fruit, rinsing, peeling, stoning, making beating (fragmentation), enzyme processing, temperature controlled fermentation, filtration, fractional distillation, old storage, allotment, freezing, be oranges and tangerines wine after filtering, packing.