Optimal Fermentation Process of Orange Wine

Optimize the process of orange wine which was fermented with Sichuan orange. Wine yeast strains 1, 2were as candidate, based on fermentation performance for orange wine fermentation. According to the results of single factor test, optimize the initial sugar, temperature, initial pH and yeast inoculum by L9(34) orthogonal test.Results show that wine yeast strain 1 was the best strain for fermentation orange juice; the optimal fermentation parameters were that the initial sugar content was 20%, the main fermentation temperature is 21 ℃, yeast inoculation 6% and initial pH of 3.4. Using the best of wine fermentation conditions, selection yeast 1 to ferment,orange wine was nice taste, aroma.