Study on the brewing technology of orange wine

The orange wine was produced using the Sichuan orange as raw material. The optimal production conditions were obtained through single factor experiments and orthogonal experiments as followed: main fermentation temperature 22℃,yeast inoculum 7%,added amount of SO2 70 mg/L,initial pH 3.7,initial sugar level 18°Bx. Under these conditions,high quality orange wine was produced.