METHOD FOR PREPARING FORTIFIED WINE FLAVORED WITH CITRUS

摘要

PURPOSE: A method for making citrus wine containing rich functional materials is provided to maintain original taste and flavor of citrus. CONSTITUTION: A method for making citrus wine with enhanced citrus flavor comprises: a step of peeling the peel of citrus and crushing the pulp of citrus to prepare juice; a step of adding pectinase and sulfurous acid and precipitating; a step of adding cellulase and beta-glucosidase for hydrolysis of flavonoid materials in the juice; a step of adding sugar and adjusting sweetness to 24 Brix; a step of adding yeast and fermenting at 25-30°C for 8 days; a step of filtering crude liquid of citrus wine; a step of performing reduced pressure distillation at 580-680mmHg; a step of drying and pulverizing the peel; a step of extracting by hot water; a step of adding pectinase, cellulase, and glucosidase to prepare citrus peel extract; and a step of mixing the crude liquid of citrus wine, distilled liquid, and citrus peel extract.