Research on fermentation techniques of navel oranges wine
Navel orange which was used as material through shelling, beating and hydrolysis with pectin enzymatic, addition of sugar and acid, filtering, fermentation with the yeast, was made into orange wine. Through the single-factor and orthogonal experiment, the optimum technological conditions of fruit fermentation were as followed, SO2 30mg/L, inoculation volume of 0.12%, initial pH value 4.5, fermentation temperature 28℃, and time 7d. The produced orange wine had advantages in light yellow, transparent, sapid and nutritional abundance.
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