When making citrus fruit wine, selecting the right raw materials is essential. It's best to use sweet oranges, tangerines, or blood oranges that are fully ripe and have a high sugar content. You can also make use of slightly damaged fruits from fresh food markets, as long as they are not rotten. These fruits still contain enough flavor and sugars for good fermentation.
Next, extract the juice. Start by soaking the fruits in hot water at 90°C for about 5 minutes. This helps soften the peel, making it easier to remove. After peeling, use a juicer to extract the juice thoroughly. Make sure to strain it if necessary to remove any large particles.
To improve clarity, add a pectin-degrading enzyme to the juice. A typical amount is 3% of the juice volume. Let the mixture sit at room temperature (20-40°C) for 8-10 hours, or at 45°C for 5-6 hours. This process breaks down pectin, resulting in a clearer juice.
For homemade pectin-degrading enzymes, you can prepare them using carrots. Cut the carrots into small pieces, mix with 10% flour or rice, add a little cold water, and blend well. Steam the mixture for 15-20 minutes, then cool it to around 30°C. Add 0.8% black mold (which can be obtained by cultivating Aspergillus on wheat bran with some water). Place the mixture in a sterilized flask and incubate at 25-28°C for 24 hours until white mycelium appears. Afterward, dry the mixture rapidly at 40-45°C, grind it into a fine powder, and store it in a dry place for future use.
Before fermentation, adjust the sugar and acidity levels. Citrus juice typically has low sugar and high acidity, which can hinder yeast activity and lower the final alcohol content. Adjust the juice to achieve approximately 22% sugar and 0.5-0.6% acidity for optimal fermentation.
Once the juice is balanced, let it rest for 24 hours to allow sediment to settle. Then, transfer the clear liquid into a wooden barrel or jar and ferment at a controlled temperature between 15-20°C. After fermentation is complete, age the wine for 1-3 months at 12-15°C. Strain the liquid through asbestos or cheesecloth to obtain a clear, bright wine.
Citrus wines usually have a lower alcohol content. To enhance the flavor and strength, you can add a suitable amount of distilled alcohol after fermentation, based on personal preference.
Finally, bottle the wine, making sure not to fill the bottles completely. Seal them tightly and sterilize by placing them in hot water at 70-75°C for 10-16 minutes. Allow them to cool gradually. The result will be a clear, yellow-red citrus wine with a rich and aromatic flavor, perfect for enjoying.
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