CN100381554C - Lemon wine and preparation method thereof - Google Patents
Lemon wine and preparation method thereof Download PDFInfo
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- CN100381554C CN100381554C CNB2006100542265A CN200610054226A CN100381554C CN 100381554 C CN100381554 C CN 100381554C CN B2006100542265 A CNB2006100542265 A CN B2006100542265A CN 200610054226 A CN200610054226 A CN 200610054226A CN 100381554 C CN100381554 C CN 100381554C
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Abstract
The present invention relates to a lemon wine. The present invention is characterized in that the lemon wine comprises the components of the following part by weight: 80 to 100 of lemon base wine, 0 to 15 of sugar and 0 to 10 of purified water. The components are prepared, and after the aging of the components is carried out for a period of time, the components are clarified and filtrated; the lemon wine is obtained. The lemon wine has the advantages of simple preparation technology, easy control, low production cost, good product quality and pure taste, and the lemon wine is a completely natural green product with an original taste.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof, specifically a kind of lemon wine and preparation method thereof.
Background technology
Along with the raising of people's living standard, the quality requirements of wine is constantly increased, especially all kinds of fruit wine have attracted numerous consumer groups with the taste of its uniqueness.But then because lemon juice is acid heavy, in fermentation brew process, yeast is difficult to survival, causes still not having in the market this series products with lemon juice fermentation brew lemon wine.In the Chinese patent application 01108583.5 disclosed " a kind of lemon wine and brew method thereof ", the branch level Four fermentation at room temperature of durable by selecting for use, acid good fruit wine yeast, and enlarge amount of fermentation step by step and finish its fermenting process.This zymotechnique is loaded down with trivial details, has increased technique controlling difficulty, and the production cycle is also extended, and has increased production cost.
Summary of the invention
The object of the present invention is to provide a kind of pure natural and colory lemon wine.
Another object of the present invention is to provide the preparation method of above-mentioned lemon wine, this method is simple and easy to control, and production cost is low.
The object of the present invention is achieved like this: a kind of lemon wine is characterized in that: it comprises 80～100 parts of the former wine of lemon, 0～10 part of sugar 0～15 part and pure water, in weight part; Each component is through allotment, after the ageing, and clarification is filtered and got.
Another object of the present invention is achieved in that the preparation method of above-mentioned lemon wine, may further comprise the steps:
(1) mill oil, squeeze the juice: with squeezing the juice behind the lemon fresh fruit mill oil, obtain the mixture of slag and juice;
(2) fermentation just: the mixture that obtains after above-mentioned the squeezing the juice is carried out fermentation just 1～5 day, bacterial classification inoculation amount 0.1～0.4 ‰ wherein, sugar 5～10%, all by the total amount that accounts for described mixture, temperature is controlled 15～28 ℃;
(3) Primary Fermentation: the clear liquid after the above-mentioned first fermentation is separated with pomace, get clear liquid and carried out Primary Fermentation 5～10 days, and additional bacterial classification amount to 0.1～0.4 ‰, the sugar amount is to 10～20%, and all by accounting for by the total amount of fermented product, 15～28 ℃ of temperature controls get lemon fluid;
(4) separate and ageing: separate after the lemon fluid after the above-mentioned Primary Fermentation is left standstill, clarifies, get clear liquid and carry out rotproofing, seal ageing then and get the former wine of lemon;
(5) allotment: select 80～100 parts of the former wine of described lemon for use in weight part, 0～15 part of sugar, 0～10 part of allotment of pure water, ageing, clarification, filter and finished wine.
In order to keep a large amount of fragrance matters in the lemon fresh fruit, and reduce wastage of material, the clear juice after the above-mentioned fermentation is just separated the pomace that obtains distill again with pomace, make liquor; Wherein distilling pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃.
In order to obtain the finished wine of best in quality and pure natural, also can in the finished wine that above-mentioned allotment obtains, add 0～10 part of above-mentioned liquor again, in weight part.
In order to overcome of the influence of lemon acidity to bacterial classification, can increase the pure and mild fragrance of finished wine again, the mixed strains of proportioning by weight percentage below above-mentioned bacterial classification preferably adopts: it is by fruit wine yeast 40～60%, SHENGXIANG yeast 15～35%, and distillery yeast 15～35% is formed.
Above-mentioned sugar is glucose or/and sucrose, wherein when adopting the mixing sugar of dextrose plus saccharose, it by the sucrose of 70～90% glucose and 10～30% for forming, by weight percentage.
The present invention has adopted two-step fermentation technology, i.e. fermentation and Primary Fermentation just.In fermentation just mixture direct fermentation with lemon juice and slag, both saved clarification before the fermentation, separated the required plenty of time, kept the fragrance matter in the slag again, the pomace that fermentation back separation just obtains is distilled, make liquor, also reduce the waste of raw material, directly reduced cost; In Primary Fermentation, by replenishing bacterial classification and sugar and all being to adopt fermented by mixed bacterium in two-step fermentation, can make different microorganisms symbiosis in fermented liquid, fermentation reaction is produced the effect of Different Results, its reaction can be carried out in the stronger lemon juice of acidity, can make again that residual sugar reduces rapidly in the fermented liquid, can also increase pure and mild fragrance, thereby make the product among the present invention not only keep salubrious odor type of lemon and mouthfeel, simultaneously with the pure and mild taste of fermented wine.Compare with level Four fermentation of the prior art, production technique is simple and easy to control, and is with short production cycle, directly reduced production cost.
In addition, what is particularly worth mentioning is that, select for use glucose as fermenting carbon source in the technology of the present invention, because glucose is monose, be organism the most basic required carbon source, use the superiority of glucose to be that microorganism can very fast absorption, add the speed of fast response, residual sugar is low, and sugar-alcohol conversion capability is strong; The mixing sugar of selecting dextrose plus saccharose for use then can satisfy the demand of mixed strains to different carbon sources as fermenting carbon source, has to start rapidly, and it is fast to produce wine, the advantage that residual sugar is low.
In a word, preparation technology of the present invention is simple, easy to control, and production cost is low; Its good quality of product, pure taste is the green product of complete pure natural, genuineness.
Embodiment
The invention will be further described below in conjunction with embodiment, but the present invention is not limited only to these embodiment.
Embodiment 1:
A kind of lemon wine, it is by the former wine of lemon, sugar and pure water allotment, and after ageing after a while,, filter and get through clarification, wherein in 80 parts of the former wine of weight part lemon, sugared 15 parts, 5 parts of pure water.
It is to make as follows:
Grind oil, squeeze the juice: select and squeeze the juice after no scar does not have septic lemon fresh fruit mill oil, obtain the mixture of slag and juice;
Fermentation just: in the mixture after above-mentioned squeezing the juice,, add glucose 5%, bacterial classification inoculation total amount 0.1 ‰ by the total amount that accounts for mixture; Wherein bacterial classification is a mixed strains, and each set of dispense than by weight percentage is: fruit wine yeast 60%, SHENGXIANG yeast 15%, distillery yeast 25%; 15～20 ℃ of leavening temperature controls, fermentation time 5 days.
Primary Fermentation: the clear liquid after the above-mentioned fermentation is just separated with pomace, get clear liquid and carry out Primary Fermentation, replenish glucose amount to 10% by accounting for by the fermented product total amount, replenishing the bacterial classification amount is 0.1 ‰, bacterial classification is with the mixed strains in the fermentation just, 15～28 ℃ of leavening temperature controls, fermentation time 10 days gets lemon fluid.
Separate and ageing: the lemon fluid after the above-mentioned Primary Fermentation was left standstill two months, and separate the clarification back, gets clear liquid and add the sodium D-isoascorbate that accounts for clear liquid total amount 0.2 ‰ and carry out rotproofing, obtains the former wine of lemon after sealing ageing 1-4 month then.
Allotment: select the former wine 80 of above-mentioned lemon for use in weight part, sugar 15, pure water 5 allotment, through ageing after a while, clarification, filter and finished wine.
Embodiment 2:
A kind of lemon wine, it makes as follows:
Grind oil, squeeze the juice: with embodiment 1.
Fermentation just: in the mixture after above-mentioned squeezing the juice,, add glucose 10%, bacterial classification inoculation total amount 0.4 ‰ by the total amount that accounts for mixture; Wherein bacterial classification is a mixed strains, and each set of dispense than by weight percentage is: fruit wine yeast 60%, SHENGXIANG yeast 20%, distillery yeast 20%; 25～28 ℃ of leavening temperature controls, fermentation time 1 day.
Primary Fermentation: the clear liquid after the above-mentioned fermentation is just separated with pomace, get clear liquid and carry out Primary Fermentation, replenish glucose amount to 20% by accounting for by the fermented product total amount, replenishing the bacterial classification amount is 0.4 ‰, and bacterial classification is with the mixed strains in the fermentation just, and leavening temperature is controlled 25～28 ℃, fermentation time 5 days gets lemon fluid.
The pomace that separation obtains is distilled with still kettle, and the system liquor: wherein distilling pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃.
Separate and ageing: with embodiment 1.
Allotment: select the former wine 85 of above-mentioned lemon for use in weight part, glucose 5, pure water 5, after liquor 5 allotment, through ageing after a while, clarification, filter and finished wine.
Embodiment 3:
Just add glucose 8% in the fermentation, mixed strains inoculation total amount is 0.2 ‰, fruit wine yeast 50% by weight percentage wherein, SHENGXIANG yeast 25%, distillery yeast 25%, fermentation time 3 days;
Replenish glucose amount to 15% in the Primary Fermentation, replenishing the mixed strains amount is 0.3 ‰, and types of spawn is with fermentation just, fermentation time 7 days;
The amount of each component is counted the former wine 90 of lemon with weight part in the allotment, glucose 5, and pure water 5 gets finished wine.
All the other are with embodiment 1.
Embodiment 4:
The mixing sugar 10% that just adds dextrose plus saccharose in the fermentation, glucose 60% by weight percentage wherein, sucrose 40%, mixed strains inoculation total amount is 0.3 ‰, fruit wine yeast 55% by weight percentage wherein, SHENGXIANG yeast 15%, distillery yeast 30%, fermentation time 2 days;
Replenish above-mentioned mixing sugar amount to 15% in the Primary Fermentation, replenishing above-mentioned mixed strains amount is 0.3 ‰, fermentation time 8 days;
The amount of each component is counted with weight part in the allotment: the former wine 80 of lemon, and above-mentioned mixing sugar 4, pure water 6, liquor 10 gets finished wine.
All the other are with embodiment 2.
Embodiment 5:
The mixing sugar 7% that just adds dextrose plus saccharose in the fermentation, glucose 70% by weight percentage wherein, sucrose 30%, mixed strains inoculation total amount is 0.2 ‰, fruit wine yeast 45% by weight percentage wherein, SHENGXIANG yeast 30%, distillery yeast 25%, fermentation time 4 days;
Replenish above-mentioned mixing sugar amount to 13% in the Primary Fermentation, replenishing above-mentioned mixed strains amount is 0.2 ‰, fermentation time 5 days;
The amount of each component is counted with weight part in the allotment: the former wine 90 of lemon, and pure water 5, liquor 5 gets finished wine.
All the other are with embodiment 2.
Embodiment 6:
The mixing sugar 5% that just adds dextrose plus saccharose in the fermentation, glucose 60% by weight percentage wherein, sucrose 40%, mixed strains inoculation total amount is 0.3 ‰, fruit wine yeast 55% by weight percentage wherein, SHENGXIANG yeast 15%, distillery yeast 30%, fermentation time 2 days;
Replenish above-mentioned mixing sugar amount to 20% in the Primary Fermentation, replenishing above-mentioned mixed strains amount is 0.3 ‰, fermentation time 8 days;
The amount of each component is counted with weight part in the allotment: the former wine 90 of lemon, and above-mentioned mixing sugar 5, liquor 5 gets finished wine.
All the other are with embodiment 2.
Embodiment 7:
The mixing sugar 9% that just adds dextrose plus saccharose in the fermentation, glucose 65% by weight percentage in the mixing sugar, sucrose 35%, mixed strains inoculation total amount is 0.2 ‰, fruit wine yeast 55% by weight percentage in the mixed strains, SHENGXIANG yeast 20%, distillery yeast 25%, fermentation time 5 days;
Replenish above-mentioned mixing sugar amount to 20% in the Primary Fermentation, replenishing above-mentioned mixed strains amount is 0.3 ‰, fermentation time 10 days;
The amount of each component is counted with weight part in the allotment: the former wine 80 of lemon, and above-mentioned mixing sugar 4, pure water 6, liquor 10 gets finished wine;
All the other are with embodiment 2.
Embodiment 8:
The amount of each component is counted with weight part in the allotment: the former wine 85 of lemon, and glucose 5, pure water 10 gets finished wine.
All the other are with embodiment 1.
Embodiment 9:
The amount of each component is counted with weight part in the allotment: the former wine 95 of lemon, glucose 5 gets finished wine.
All the other are with embodiment 1.
Embodiment 10:
The amount of each component is counted with weight part in the allotment: the former wine 80 of lemon, pure water 20 gets finished wine.
All the other are with embodiment 1.
Claims (8)
1. lemon wine is characterized in that: it comprises 0～10 part of 80～100 parts of the former wine of lemon, 0～15 part of sugar and pure water, in weight part; Each component is through allotment, after the ageing, and clarification is filtered and got;
The former wine of described lemon makes like this: (1) is ground oil, is squeezed the juice: with squeezing the juice behind the lemon fresh fruit mill oil, obtain the mixture of slag and juice; (2) fermentation just: the mixture that obtains after aforementioned the squeezing the juice is carried out fermentation just 1～5 day, bacterial classification inoculation amount 0.1～0.4 ‰ wherein, sugar 5～10%, all by the total amount that accounts for described mixture, temperature is controlled 15～28 ℃; (3) Primary Fermentation: will separate with pomace through the clear liquid after the fermentation just, get clear liquid and carried out Primary Fermentation 5～10 days, and additional bacterial classification amount to 0.1～0.4 ‰, the sugar amount is to 10～20%, all described by the total amount of fermented product by accounting for, 15～28 ℃ of temperature controls get lemon fluid; (4) separate and ageing: separate after lemon fluid is left standstill, clarifies, get clear liquid and carry out rotproofing, seal ageing then and get the former wine of lemon;
Described bacterial classification is a mixed strains, and it is by fruit wine yeast 40～60%, SHENGXIANG yeast 15～35%, and distillery yeast 15～35% is formed, by weight percentage.
2. the preparation method of a lemon wine, it is characterized in that: it may further comprise the steps: (1) mill oil, squeeze the juice: with squeezing the juice behind the lemon fresh fruit mill oil, obtain the mixture of slag and juice; (2) fermentation just: the mixture that obtains after aforementioned the squeezing the juice is carried out fermentation just 1～5 day, bacterial classification inoculation amount 0.1～0.4 ‰ wherein, sugar 5～10%, all by the total amount that accounts for described mixture, temperature is controlled 15～28 ℃; (3) Primary Fermentation: will separate with pomace through the clear liquid after the fermentation just, get clear liquid and carried out Primary Fermentation 5～10 days, and additional bacterial classification amount to 0.1～0.4 ‰, the sugar amount is to 10～20%, all described by the total amount of fermented product by accounting for, 15～28 ℃ of temperature controls get lemon fluid; (4) separate and ageing: separate after lemon fluid is left standstill, clarifies, get clear liquid and carry out rotproofing, seal ageing then and get the former wine of lemon; (5) allotment: select 80～100 parts of the former wine of described lemon for use in weight part, 0～15 part of sugar, 0～10 part of allotment of pure water, ageing, clarification, filter and finished wine;
Wherein said bacterial classification is a mixed strains, and it is by fruit wine yeast 40～60%, SHENGXIANG yeast 15～35%, and distillery yeast 15～35% is formed, by weight percentage.
3. the preparation method of lemon wine as claimed in claim 2 is characterized in that: the clear liquid after the described fermentation is just distilled the system liquor with the pomace that obtains after pomace separates.
4. the preparation method of lemon wine as claimed in claim 3, it is characterized in that: described distillation pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃.
5. the preparation method of lemon wine as claimed in claim 3 is characterized in that: in the allotment of described finished wine, also adding has described liquor, and 0 part＜liquor of its add-on≤10 parts is in weight part.
6. the preparation method of lemon wine as claimed in claim 2, it is characterized in that: described sugar is that glucose is or/and sucrose.
7. the preparation method of lemon wine as claimed in claim 6 is characterized in that: when adopting the mixing sugar of dextrose plus saccharose, and glucose 70～90%, sucrose 10～30%, by weight percentage.
8. the preparation method of lemon wine as claimed in claim 2 is characterized in that: described rotproofing is to add in the lemon clear liquid after the Primary Fermentation with the sodium D-isoascorbate that accounts for the lemon clear liquid total amount 0.2～0.4 ‰ after the described Primary Fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100542265A CN100381554C (en) | 2006-04-18 | 2006-04-18 | Lemon wine and preparation method thereof |
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| CNB2006100542265A CN100381554C (en) | 2006-04-18 | 2006-04-18 | Lemon wine and preparation method thereof |
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| CN100381554C true CN100381554C (en) | 2008-04-16 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101045895B (en) * | 2007-05-08 | 2010-09-08 | 重庆中澳美浓生物技术有限公司 | Lemon brandy as distilled liquor and its prepn process |
| CN101423791B (en) * | 2008-09-18 | 2012-06-27 | 时闻讯 | Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof |
| CN103114019B (en) * | 2013-03-05 | 2014-08-20 | 唐江 | Production method of lemon fruit wine |
| CN103844219A (en) * | 2014-02-21 | 2014-06-11 | 东莞健茂生物科技有限公司 | Fermentation method for improving polyphenol content of lemon |
| CN106148068A (en) * | 2015-03-25 | 2016-11-23 | 广东中兴绿丰发展有限公司 | Lemon wine and brewing method thereof |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294074A (en) * | 1986-06-12 | 1987-12-21 | Chiyouya Youshiyu Jozo Kk | Preparation of fruit wine |
| CN1393545A (en) * | 2001-06-28 | 2003-01-29 | 蒋开禄 | Lemon wine and its brewing process |
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2006
- 2006-04-18 CN CNB2006100542265A patent/CN100381554C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294074A (en) * | 1986-06-12 | 1987-12-21 | Chiyouya Youshiyu Jozo Kk | Preparation of fruit wine |
| CN1393545A (en) * | 2001-06-28 | 2003-01-29 | 蒋开禄 | Lemon wine and its brewing process |
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| CN1876793A (en) | 2006-12-13 |
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Address after: Shuanghekou Yongjia Road 404000 Chongqing city Wanzhou District No. 297 Patentee after: Chongqing Jiaduobao Beverage Co., Ltd. Address before: Shuanghekou Yongjia Road 404000 Chongqing city Wanzhou District No. 297 Patentee before: Chongqing Sino-Australia Meilow Bio-Tech Co., Ltd. |
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