Research on brewing techniques of Gonggan oranges wine
Gonggan orange which was used as material through shelling, beating and hydrolysis with pectin enzymatic, debitterization with β-cy-clodextrin, addition of sugar and acid, filtering, fermentation with the yeast, was made into orange wine. The Gonggan fruit was debitterized with 0.6% β-cyclodextrin for 80min. Through the single-factor and orthogonal experiment, the optimum technological conditions of fruit fermentation were as followed, inoculation volume of 0.06%, SO2 90mg/L, pH value 4.5, fermentation temperature 33℃, and time 7d. The produced orange wine had advantages in light yellow, transparent, sapid and nutritional abundance.
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维普
