Orange Wine Research Articles

Effect of bottle colour and storage conditions on browning of orange wine.

We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20 degrees C. The wine was bottled in three differently coloured bottles: clear white, green and brown. Then each was divided into two parts: one part was stored at 13-14 degrees C in the cellar and the other at 23-26 degrees C in the laboratory for 150 days. During the storage, browning index and ascorbic acid content of the wines were measured at day 0, 75 and 150. The results showed that the use of brown bottles and the short-time storage reduced the browning in orange wines, however, storage at two different temperatures did not significantly affect the browning index.

Preparação e caracterização do vinho de laranja

A simple method of home made preparation and physical-chemical characterization of orange wine was investigated. Saccharomyces cerevisiae was used as inoculum for wine-making by fermentation. Chemical compositions related to the aroma components seems to be very similar between grape and orange wines.

Continuous Production of Vineqar Using Bioreactor with Supports of Porous Ceramics.

A bioreactor consisting of 2 columns of porous ceramics, onto which Acetobacter aceti IFO-3284 was adsorbed, was applied to the continuous production of vinegar from a synthetic medium containing ethanol or from Unshu mandarine orange wine. The bioreactor was operated under either open or closed condition with the synthetic medium containing varying amount (428-8.80% (w/v)) of ethanol. The maximum concentrations of the acetic acid obtained were 8.10% from 8.41% (w/v) under the open condition, and 8.39% from 7.24% (w/v) under the closed condition. The maximum conversion ratios of acetic acid from ethanol were 81.1% under the open condition, and 98.3% under the closed condition with the synthetic medium. Using the bioreactor, the vinegar without problem in taste and flavor was obtained from Unshu mandarine orange wine under the closed condition. The amount of supply of oxygen under the closed condition was enough to oxidize ethanol in the substrate.