What is the process for preparing citrus fruit wines?

Selection of raw materials
To make citrus fruit wine, it is preferable to choose sweet oranges, red tangerines and mandarin oranges with high sugar content and ripeness as raw materials, and make full use of the second-rate fruits that are picked out from the fresh food, but don’t rot the fruits.
Process Flow
Yeast activation ↓ fresh fruit selection → peeling → splitting → deseeding → juicing → adjusting the composition → inoculation → main fermentation → dregs separation → post-fermentation → pouring tank → aging → clarification → filtration → bottling → finished product
Specific steps
(1) Pre-treatment of raw materials: select fully ripe citrus fruits that are free from pests and diseases, wash off the surface sediment with water, remove the skin, separate the petals, remove the seeds, and then use the original juicer to crush and squeeze the juice, discard the dregs, and obtain citrus juice.
(2) Adjustment of composition: the sugar level of citrus juice is about 11%, in order to brew citrus wine with an alcoholic strength of 11% vol, the sugar level of citrus juice is adjusted to 20%; the pH value of citrus juice is 3.3-3.5, no need to be adjusted.
(3) Yeast activation: accurately weigh 0.02% of the mass of active dry yeast in the fermentation broth to be fermented, add a certain volume of the fermentation broth to be fermented and dissolve it, and then activate it for 30 min in a 37 ℃ water bath until it foams a lot.
(4) Inoculation: Pour the activated yeast into the fermentation broth slowly, stirring while adding. Main fermentation: Place the fermentation broth at 26 ℃ for 6 d, the alcohol content reaches 11% vol, and the sugar content is reduced to less than 6%, which completes the main fermentation process of the yeast. Separation of lees: The main fermentation was completed, and the lees were separated and transferred to the post-fermentation. Post-fermentation: The temperature of post-fermentation is 15～20 ℃, and after 30 d of fermentation, the wine is poured into tanks and the feet are separated.
(5) Aging: leave the full tank at 18 ℃ for 3 months, and pour the tank every 1 month to separate the dregs and the foot of the wine to prevent the foot of the wine from giving the original wine a strange flavor.
(6) Clarification and filtration: Use 1% chitosan to clarify the citrus wine at a dosage of 0.6 g/L, and bottle the wine after filtering through 4 layers of gauze or centrifuging in a diatomaceous earth centrifuge to obtain the finished citrus wine.