CN101003774A - Method for producing wine of navel orange - Google Patents
Method for producing wine of navel orange Download PDFInfo
- Publication number
- CN101003774A CN101003774A CN 200610003833 CN200610003833A CN101003774A CN 101003774 A CN101003774 A CN 101003774A CN 200610003833 CN200610003833 CN 200610003833 CN 200610003833 A CN200610003833 A CN 200610003833A CN 101003774 A CN101003774 A CN 101003774A
- Authority
- CN
- China
- Prior art keywords
- wine
- navel orange
- navel
- orange wine
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 59
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 59
- 235000014101 wine Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 235000013532 brandy Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 6
- 238000004821 distillation Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013405 beer Nutrition 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000011218 seed culture Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 description 8
- 241000207199 Citrus Species 0.000 description 6
- 238000003483 aging Methods 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 235000015040 sparkling wine Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000001577 simple distillation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
This invention discloses a method for producing navel orange wine. The method comprises: slecting navel oranges, washing peeling, pressing to obtain juice, centrifuging, clarifying, fermenting with 9789 yeast produced by Gannan Qiancheng wine plant, post-fermenting, adding aged wine, separating, stabilizing, freezing, filtering, sterilizing at instant ultrahigh temperature, and bottling to obtain dry navel orange wine, semi-dry navel orange wine, sweet navel orange wine, and semi-sweet navel orange wine. The dry navel orange wine, after such procedures as distillation, mixing with aged wine, freezing and filtration, can be further processed into navel orange brandy. Since the navel oranges are peeled, bitter substances in the peels are removed, and the obtained navel orange wine has a good taste. Besides, the navel orange wine is transparent and clear, and does not have impurities or precipitates by using 9789 yeast. The navel orange wine is light yellow or golden colored, and has the fragrance of navel oranges as well as wine.
Description
Technical field
The invention belongs to fruit wine wine brewing field of engineering technology, especially a kind of production method of navel orange wine.
Technical background
At present both at home and abroad navel orange all is that to eat raw be main, and very a spot of fruit juice processing is only arranged, along with the development of navel orange industry, and navel orange processing development just both in depth and in breadth, Citrus fruit wine is one of them.Chinese patent CN1303919A discloses a kind of working method of citrus brandy, utilize citrus fruits centrifugal for raw material through squeezing the juice, leave standstill clarification, adjust sugar and acid degree, processing sequencees such as low temperature Primary Fermentation, back ferment, filtration ageing, allotment, freezing and filtering, ultra high temperature short time sterilization, hot filling process citrus fermented wine, the dry type citrus fermented wine is again through distillation, configurating filtered ageing, allotment, processes such as freezing and filtering become citrus brandy.This patent of invention uses the FMC whole-fruit squazzer to squeeze the juice, and the bitter substance in the orange peel is also pressed in the juice and makes wine, and influences the flavour of citrus brandy, and its wine brewing need carry out chemistry and fall acid, influences the quality of wine and physics, chemical stability.
Summary of the invention
In order to overcome above-mentioned deficiency, the invention provides a kind of production method of navel orange wine.
The technical solution adopted for the present invention to solve the technical problems is: a kind of production method of navel orange wine, with navel orange be raw material through sorting, cleaning, squeezing, centrifugal, clarification, fermentation, back ferment, add full ageing, separation, stablize, freezing and filtering, ultra high temperature short time sterilization, technology brew such as canned go out navel orange wine, dry type navel orange fermented wine is again through distillation, configurating filtered ageing, allotment, processes such as freezing and filtering become navel orange brandy wine.Its special character is: the navel orange press juice after the employing peeling is a raw material, brews navel orange wine into " 9789 " yeast fermentation of the pious brewery in south, Jiangxi.
According to the production method of above-mentioned a kind of navel orange wine, its special character is: leavening temperature can be controlled in 15-20 ℃ low temperature fermentation, and fermenting process adopts seed culture system, sterile state, purebred cultivation.
According to the production method of above-mentioned a kind of navel orange wine, its special character is: the former wine after the fermentation carries out outside the diatomite filtration, passes through the filtering step by step method of micropore again after advancing bright beer tank, and suspended substance is filtered step by step.
Positively effect of the present utility model is that owing to taked first removal navel orange crust, the bitter substance in the orange peel does not press in the orange juice and makes wine, so the navel orange wine taste that brew of the present invention goes out is purer; Owing to adopted " 9789 " yeast fermentation of the pious brewery in south, Jiangxi, navel orange wine clear, no inclusion, sediment-free; Light yellow or golden yellow; Navel orange fruital gas and aroma with pure elegance.Dry type navel orange wine, half-dry type navel orange wine, sweet type navel orange wine, semi-sweet navel orange wine, navel orange brandy etc. have been developed.
The present invention is to the development and use of navel orange resource, postpartum processing industry chain extension, to the adjustment of agricultural industry mechanism, significant to the Sustainable development of China's rural economy.
Embodiment
Embodiment 1: navel orange fermented wine technology: navel orange is squeezed the juice obtains navel orange Normal juice, it is freezing to add refrigerated cylinder-5 ℃～0 ℃, the clarification back adds fermentor tank, " 9789 " yeast that adds the pious brewery in south, Jiangxi, its degree is 1-10%, by 20 ℃ of low temperature fermentations, after controlling index reaches standard (general fermentation period is in one month), naturally store four months (generally being controlled in four months), carry out diatomite filtration, again to former wine carry out-2 ℃ freezing 4～5 days, again through diatomite filtration, advance bright beer tank after the canned finished product of membrane filtration is packed warehouse-in.
Embodiment 2: navel orange brandy technology:
1, the former wine of navel orange brandy, i.e. embodiment 1 is seen in the processing of dry type citrus wine.
2, with dry type navel orange wine (the former wine of navel orange brandy), through simple distillation, essence distill, the navel orange original brandy, through storage, preparation, filtration, ageing, allotment, freezing, filter, check, bottle, finished product navel orange brandy wine.
Embodiment 3: navel orange light sparkling wine technology: as embodiment 1 identical operations, to former wine is carried out-4 ℃ after freezing 4～5 days, as the former wine (alcoholic strength is 9～10 degree) that the navel orange light sparkling wine is produced, former wine is squeezed into bright beer tank after going into blend tank, through the canned finished product of membrane filtration, the packing warehouse-in.
Claims (3)
1, a kind of production method of navel orange wine, with navel orange be raw material through sorting, cleaning, squeezing, centrifugal, clarification, fermentation, back ferment, add full ageing, separation, stablize, freezing and filtering, ultra high temperature short time sterilization, technology brew such as canned go out navel orange wine, dry type navel orange fermented wine is again through distillation, configurating filtered ageing, allotment, processes such as freezing and filtering become navel orange brandy wine.It is characterized in that: the navel orange press juice after the employing peeling is a raw material, brews navel orange wine into " 9789 " yeast fermentation of the pious brewery in south, Jiangxi.
2, the production method of a kind of navel orange wine according to claim 1 is characterized in that: leavening temperature can be controlled in 15-20 ℃ low temperature fermentation, and fermenting process adopts seed culture system, sterile state, purebred cultivation.
3, the production method of a kind of navel orange wine according to claim 1 is characterized in that: the former wine after the fermentation carries out outside the diatomite filtration, passes through the filtering step by step method of micropore again after advancing bright beer tank, and suspended substance is filtered step by step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610003833 CN101003774A (en) | 2006-01-21 | 2006-01-21 | Method for producing wine of navel orange |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610003833 CN101003774A (en) | 2006-01-21 | 2006-01-21 | Method for producing wine of navel orange |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101003774A true CN101003774A (en) | 2007-07-25 |
Family
ID=38703154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610003833 Pending CN101003774A (en) | 2006-01-21 | 2006-01-21 | Method for producing wine of navel orange |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101003774A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| CN102250714A (en) * | 2010-05-21 | 2011-11-23 | 肖中平 | Natural nutritional brewing method of navel orange wine |
| CN101560462B (en) * | 2009-05-27 | 2012-01-11 | 彭荣荣 | Method for brewing navel orange vinegar |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| CN104130905A (en) * | 2014-08-10 | 2014-11-05 | 毛怀彬 | Sulfur-dioxide-free full juice fermented orange wine and production process thereof |
| CN104232449A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Method for brewing fresh orange and strawberry wine |
| CN104312824A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Brewing method of lemon and sweet orange wine |
| CN105132230A (en) * | 2014-05-27 | 2015-12-09 | 徐小芹 | Production method of navel orange brandy |
| CN105482935A (en) * | 2014-09-19 | 2016-04-13 | 厦门圣尼诺生物科技有限公司 | Orange wine preparation method |
| CN107057943A (en) * | 2017-06-14 | 2017-08-18 | 天下果业开发有限公司 | The zymotechnique of orange wine |
| CN107201295A (en) * | 2017-07-31 | 2017-09-26 | 于惠鲜 | A kind of brew method of wine of navel orange |
| CN108179120A (en) * | 2018-03-16 | 2018-06-19 | 江南大学 | One Accharomyces cerevisiae and its application |
-
2006
- 2006-01-21 CN CN 200610003833 patent/CN101003774A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560462B (en) * | 2009-05-27 | 2012-01-11 | 彭荣荣 | Method for brewing navel orange vinegar |
| CN102250714A (en) * | 2010-05-21 | 2011-11-23 | 肖中平 | Natural nutritional brewing method of navel orange wine |
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| CN104232449A (en) * | 2013-12-13 | 2014-12-24 | 宇琪 | Method for brewing fresh orange and strawberry wine |
| CN105132230A (en) * | 2014-05-27 | 2015-12-09 | 徐小芹 | Production method of navel orange brandy |
| CN104130905A (en) * | 2014-08-10 | 2014-11-05 | 毛怀彬 | Sulfur-dioxide-free full juice fermented orange wine and production process thereof |
| CN105482935A (en) * | 2014-09-19 | 2016-04-13 | 厦门圣尼诺生物科技有限公司 | Orange wine preparation method |
| CN104312824A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Brewing method of lemon and sweet orange wine |
| CN107057943A (en) * | 2017-06-14 | 2017-08-18 | 天下果业开发有限公司 | The zymotechnique of orange wine |
| CN107201295A (en) * | 2017-07-31 | 2017-09-26 | 于惠鲜 | A kind of brew method of wine of navel orange |
| CN108179120A (en) * | 2018-03-16 | 2018-06-19 | 江南大学 | One Accharomyces cerevisiae and its application |
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