The Influence of Different Mixed Steaming Conditions on the Quality of Navel Orange Distilled Wine
Navel orange distilled wine is a new method of deep processing for navel oranges,which can comprehensively utilize various parts of navel oranges and gradually become known to people.The aim of this study is to explore the influence of different mixed steaming on the quality of Navel orange distilled wine.Three different mixed steaming conditions were set to prepare different distilled navel wine.The physicochemical properties,flavor components,efficacy components,and sensory indicators were conducted to comprehensively analyze the quality of Navel orange distilled wine.The results showed that the navel orange distilled wine made by whole fruit had the best quality with an alcohol content of 15.8%vol,total ester content of 1.71 g·L-1,total phenol content of 0.722 g·L-1,and flavonoid content of 2.150 g·L-1.Additionally,the navel orange distilled wine had a clear and transparent body with a distinct aroma of navel oranges.Taken together,the steaming method using whole fruit of navel orange(or adding fruit wine or peel)was identified as the optimal mixed steaming condition for brewing distilled navel orange wine.This method not only enhances the flavor and efficacy components of navel orange,but also has potential health benefits,providing a theoretical basis and technical support for the subsequent fermentation process and quality improvement of distilled navel orange wine.
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