摘要：In this research, the production of orange wine was studied. After the oranges were crushed, mash enzymation was applied on some of the mashes. Wine was produced with two different methods from juices which were obtained after pressing of these mashes. In the first method, glucose was added in order to increase the alcohol level of wine. In the other method, wine produced without adding of glucose was fortified by alcohol aromatised with the orange and mandarin peels. To sweeten and increasing of dry matter of the wines was provided with adding of 5% sucrose expect control wines after fermentation. The chemical and organoleptic properties of the wines also investigated.
