Study on brewing processing of orange brewing wine and analysis of its composition

According to the problems that the fresh orange juice wine-making aroma was insufficient,used the compounding bacteria fermentation technology. In the 5L glass fermentor,to control the fermentation conditions,fermentation temperature was 22℃,mixed bacteria amount used 7‰,the initial sugar was 18%,initial pH was 3.7,SO2 adding amount was 70mg/L,sensory quality of fermenting orange wine improved significantly. The analytical data of free amino acids indicated that the orange wine including the 7 kinds of the essential amino acids,the total content achieved 139.6mg/100mL.The GC-MS Analysis result demonstrated that the fermenting orange wine aroma ingredient reached 40 kinds.