Published in Applied Research
Production of low-alcohol sparkling orange wine

In order to improve the utilization level of orange resource and vary types of fruit wine, Researchers from Zhejiang University of Technology, Hangzhou, China, have developed a new brewing technique for low alcohol sparkling orange wine production on the base of the traditional process for fruit wine. The study was published on Food Science and Technology. 42, (8): 114-119, 2017.

In the first fermentation the sugar content and pH were studied using all the experiment. After primary fermentation, gelatin was used to clarify the fermented wine, and beta-cyclodextrin was used to debitterize the wine. In the post-fermentation, the effect of sugar content and fermented temperature was considered. The results showed that the optimum conditions for the first fermentation was 10° Brix with 3.0 pH, and fermentation time was three days. Clarification of orange wine by using pectinase and gelatin, when gelatin dosage was 0.18 g/L, pectinase was 0.16 g/ L, light transmission rate of orange wine was 95.2%. beta-cyclodextrin can remove efficiently the bitter components when added in an amount of 0.8%. The optimum condition for post-fermentation of orange wine was sugar content of 10°Brix, fermentation temperature of 15°C, fermentation time was ten days. In the process of fermentation, wine alcohol content was about 7% with the obvious fruit flavours, clear color, and rich and lasting bubbles.



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