Brewage method of orange-flavor orange wine

Brewage method of orange-flavor orange wine

  • CN 104,711,146 A
  • Filed: 03/31/2015
  • Published: 06/17/2015
  • Est. Priority Date: 03/31/2015
  • Status: Active Application
First Claim
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1. a brewing method for tangerine odor type orange wine, is characterized in that comprising the following steps:

  • (1) cleaning and pretreatment technology;

    cleaned by orange, dry, stand-by by cooking after glutinous rice soaking and washing;

    (2) orange fermentation procedure;

    by orange good for pre-treatment in step (1) after crushed, fermentor tank is pumped into by underflow pump, and add yeast and carry out sealing and fermenting, leavening temperature is 19 ~ 21 DEG C, fermentation time is 28 ~ 30 days, stirred once every three days, obtained orange fermentation groove liquid;

    (3) glutinous rice fermentation procedure;

    the glutinous rice cooked in step (1) is put into mash-back, adds distiller'"'"'s yeast and carry out sealing and fermenting, leavening temperature is 19 ~ 21 DEG C, and fermentation time is 28 ~ 30 days, obtained poor liquid;

    (4) secondary mixed fermentation operation;

    the poor liquid after fermentation in step (3) is mixed with the orange fermentation groove liquid in fermentor tank in step (2), carry out Secondary Fermentation again, ferment after 10 ~ 12 days, then add pure water continuation fermentation 18 ~ 20 days;

    (5) distillation process;

    after having fermented, namely obtains described tangerine odor type orange wine after distilling.

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