{"id":9695,"date":"2024-09-17T08:05:29","date_gmt":"2024-09-17T08:05:29","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9695"},"modified":"2024-09-17T08:05:29","modified_gmt":"2024-09-17T08:05:29","slug":"preparing-citrus-fruit-wines","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/preparing-citrus-fruit-wines\/","title":{"rendered":"Narenciye \u015faraplar\u0131n\u0131n haz\u0131rlanma s\u00fcreci nedir?"},"content":{"rendered":"<h1>Narenciye \u015faraplar\u0131n\u0131n haz\u0131rlanma s\u00fcreci nedir?<\/h1>\n<p>Hammadde se\u00e7imi<br \/>\nNarenciye \u015farab\u0131 yapmak i\u00e7in hammadde olarak \u015feker i\u00e7eri\u011fi ve olgunlu\u011fu y\u00fcksek olan tatl\u0131 portakal, k\u0131rm\u0131z\u0131 mandalina ve mandalina portakallar\u0131n\u0131n se\u00e7ilmesi ve taze yiyeceklerden toplanan ancak meyveleri \u00e7\u00fcr\u00fctmeyen ikinci s\u0131n\u0131f meyvelerden tam olarak yararlan\u0131lmas\u0131 tercih edilir.<br \/>\nS\u00fcre\u00e7 Ak\u0131\u015f\u0131<br \/>\nMaya aktivasyonu \u2193 taze meyve se\u00e7imi \u2192 soyma \u2192 b\u00f6lme \u2192 ay\u0131klama \u2192 meyve suyu s\u0131kma \u2192 bile\u015fimi ayarlama \u2192 a\u015f\u0131lama \u2192 ana fermantasyon \u2192 tortu ay\u0131rma \u2192 fermantasyon sonras\u0131 \u2192 d\u00f6kme tank\u0131 \u2192 ya\u015fland\u0131rma \u2192 durultma \u2192 filtrasyon \u2192 \u015fi\u015feleme \u2192 bitmi\u015f \u00fcr\u00fcn<br \/>\nBelirli ad\u0131mlar<br \/>\n(1) Hammaddelerin \u00f6n i\u015flemi: Zararl\u0131lardan ve hastal\u0131klardan ar\u0131nm\u0131\u015f tamamen olgunla\u015fm\u0131\u015f narenciye meyvelerini se\u00e7in, y\u00fczey tortusunu suyla y\u0131kay\u0131n, cildi \u00e7\u0131kar\u0131n, yapraklar\u0131 ay\u0131r\u0131n, tohumlar\u0131 \u00e7\u0131kar\u0131n ve ard\u0131ndan suyu ezmek ve s\u0131kmak i\u00e7in orijinal meyve s\u0131kaca\u011f\u0131 kullan\u0131n, tortular\u0131 at\u0131n ve narenciye suyu elde edin.<br \/>\n(2) Bile\u015fimin ayarlanmas\u0131: narenciye suyunun \u015feker seviyesi yakla\u015f\u0131k 11%'dir, 11% vol alkoll\u00fc narenciye \u015farab\u0131 yapmak i\u00e7in narenciye suyunun \u015feker seviyesi 20%'ye ayarlan\u0131r; narenciye suyunun pH de\u011feri 3.3-3.5'tir, ayarlanmas\u0131na gerek yoktur.<br \/>\n(3) Maya aktivasyonu: Fermente edilecek fermantasyon suyundaki aktif kuru maya k\u00fctlesinin 0,02%'sini do\u011fru bir \u015fekilde tart\u0131n, fermente edilecek fermantasyon suyunun belirli bir hacmini ekleyin ve \u00e7\u00f6z\u00fcn ve ard\u0131ndan \u00e7ok k\u00f6p\u00fcrene kadar 37 \u2103 su banyosunda 30 dakika boyunca etkinle\u015ftirin.<br \/>\n(4) A\u015f\u0131lama: Aktifle\u015ftirilmi\u015f mayay\u0131 fermantasyon suyuna yava\u015f\u00e7a d\u00f6k\u00fcn, eklerken kar\u0131\u015ft\u0131r\u0131n. Ana fermantasyon: Fermantasyon suyunu 26 \u2103'de 6 g\u00fcn boyunca yerle\u015ftirin, alkol i\u00e7eri\u011fi 11% vol'ye ula\u015f\u0131r ve \u015feker i\u00e7eri\u011fi 6%'nin alt\u0131na d\u00fc\u015fer, bu da mayan\u0131n ana fermantasyon s\u00fcrecini tamamlar. Lees'in ayr\u0131lmas\u0131: Ana fermantasyon tamamlanm\u0131\u015f ve may\u015fe ayr\u0131\u015ft\u0131r\u0131larak post-fermantasyona aktar\u0131lm\u0131\u015ft\u0131r. Post-fermantasyon: Post-fermantasyon s\u0131cakl\u0131\u011f\u0131 15 \uff5e 20 \u2103'dir ve 30 g\u00fcnl\u00fck fermantasyondan sonra \u015farap tanklara d\u00f6k\u00fcl\u00fcr ve ayaklar ayr\u0131l\u0131r.<br \/>\n(5) Y\u0131lland\u0131rma: dolu tank\u0131 3 ay boyunca 18 \u2103'de b\u0131rak\u0131n ve \u015farab\u0131n dibinin orijinal \u015faraba garip bir tat vermesini \u00f6nlemek i\u00e7in tortular\u0131 ve \u015farab\u0131n dibini ay\u0131rmak i\u00e7in tank\u0131 her 1 ayda bir d\u00f6k\u00fcn.<br \/>\n(6) Durultma ve filtreleme: Narenciye \u015farab\u0131n\u0131 0,6 g\/L dozajda berrakla\u015ft\u0131rmak i\u00e7in 1% kitosan kullan\u0131n ve bitmi\u015f narenciye \u015farab\u0131n\u0131 elde etmek i\u00e7in 4 kat gazl\u0131 bezden s\u00fczd\u00fckten veya diyatomlu toprak santrif\u00fcj\u00fcnde santrif\u00fcjledikten sonra \u015farab\u0131 \u015fi\u015feleyin.<\/p>","protected":false},"excerpt":{"rendered":"<p>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, [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is the process for preparing citrus fruit wines? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/preparing-citrus-fruit-wines\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the process for preparing citrus fruit wines? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the process for preparing citrus fruit wines? 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