Primary Study of the Flavor Blending Process of Citrus Wine
In this study,the debittering,aroma-enhancing,and flavor blending of citrus wine was explored.The experimental results suggested that,the adding levels of active carbon and rock candy as 0.03 % and 60 g/L respectively could effectively remove the bit-terness in citrus wine; the mixing ratio of the flavoring compositions extracted from citrus peel powder and citrus base wine as 1:3 could produce citrus wine with the best aroma;and the best flavor blending process included sugar adding level as 80 g/L,acid add-ing level as 3.6 g/L,and alcohol content as 15 %vol.
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