CN101665751A - Lemon fermented wine and preparation method thereof - Google Patents
Lemon fermented wine and preparation method thereof Download PDFInfo
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- CN101665751A CN101665751A CN200910094997A CN200910094997A CN101665751A CN 101665751 A CN101665751 A CN 101665751A CN 200910094997 A CN200910094997 A CN 200910094997A CN 200910094997 A CN200910094997 A CN 200910094997A CN 101665751 A CN101665751 A CN 101665751A
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 124
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 124
- 235000014101 wine Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 11
- 238000005352 clarification Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 7
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 7
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 7
- 239000000440 bentonite Substances 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000011146 sterile filtration Methods 0.000 claims description 2
- 230000035882 stress Effects 0.000 claims description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 238000005292 vacuum distillation Methods 0.000 claims description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
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- 239000008367 deionised water Substances 0.000 description 3
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- 238000003860 storage Methods 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- 239000012153 distilled water Substances 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 2
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000015320 potassium carbonate Nutrition 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
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- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
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- 230000001900 immune effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007759 kiss coating Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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Abstract
The invention discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast intoactive lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation,suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon andalso has the style of brandy.
Description
Technical field
The invention belongs to the alcoholic drink processing technique field, being specifically related to a kind of is fruit wine and the liquor that main raw material obtains after fermentation with the lemon.Simultaneously, the invention still further relates to the preparation method of this lemon fermented wine.
Background technology
Lemon (Lemon) is long green big shrub of Rutaceae Citrus or dungarunga.Fruit is ellipse, the two ends point, have recessed prominent, fragrant odour.The crisp succulence of fruit meat, tart flavour is strong, is rich in multivitamin and mineral substance.Particularly ascorbic content height, for other fruit can't be obtained.Often edible lemon can be improved the immunological competence of human body, has the effect of beauty treatment, blood fat reducing, control cardiovascular and cerebrovascular diseases.
In the prior art, fruit juice class fermented wine mainly is that the fruit that hangs down acid with high sugar is raw material, for example grape, apple etc.Because lemon juice acidity is higher, common fruit wine yeast is difficult to normal growth under the high acid environment of lemon, the lemon blended liquor that being mostly of occurring on the market made with lemon juice or lemon flavour and white spirit mixing, and lemon peel and grain karusen mix the lemon fruit flavour wine that string steams, and exists the not good enough defective of nutrition deficiency and mouthfeel.How at the characteristic of lemon peracid low sugar, produce that a kind of interior quality is good, mouthfeel is good, nutritious, can fully keep the lemon fermented wine of lemon natural health effect again, just become the technical problem that needs to be resolved hurrily in the prior art.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of lemon fermented wine that can better keep lemon natural flavor and nutritive value is provided.
The present invention also aims to provide a kind of method for preparing described lemon fermented wine.
Purpose of the present invention is achieved by the following technical programs.
Except as otherwise noted, percentage ratio of the present invention is weight percentage.
A kind of lemon fermented wine is made after fermentation by the raw material of following weight part: 5～80 parts of lemon juices, 0.1～1 part of active lemon barms liquid, 5～30 parts of 10 parts～90 parts in water and sucrose; Wherein, described active lemon barms liquid is made after activated by common fruit wine dry yeast, be specially: get 20 liters of lemon juices or water and heat to 38 ℃, fruit juice concn 5%～10%, the pol of fruit juice or water is 5%～8%, adds 1 kilogram of dry yeast, stirring and dissolving in fruit juice or water, 15～30 minutes postcooling to 28～30 ℃ promptly obtain required active lemon barms liquid.
Described lemon juice is lemon juice, lemon inspissated juice or lemon spray-drying powder, and water is deionized water, pure water or distilled water.
The preferred Angel of described dry yeast wine active dry yeast.
Prepare the method for described lemon fermented wine, may further comprise the steps:
1, activated yeast: get 20 liters of lemon juices or water and heat to 38 ℃, fruit juice concn 5%～10%, the pol of regulating fruit juice or water is 5%～8%, in fruit juice or water, add 1 kilogram of dry yeast, stirring and dissolving, 15～30 minutes postcooling to 28～30 ℃, it is standby to obtain required active lemon barms liquid;
2, fruit juice sterilization, allotment: be diluted with water to 13%～70% after the lemon juice sterilization, add sucrose, make the fruit juice pol reach 12%～20%, regulate pH value 3.5～5;
3, inoculation: standby active lemon barms liquid is added in the deployed fruit juice;
4,12 ℃～40 ℃ temperature bottom fermentation 25～45 days, when reducing sugar in the fermentation liquid drops to 6 ° of Bx when following, stop fermentation, obtain former wine;
5, former wine ageing: former wine placed under the normal temperature store more than half a year;
6, clarification: bentonite is mixed with 5% suspension, adds by the consumption of the former wine of 20～100ml/10L and finish in the former wine of lemon of ageing, remove the protein in the former wine;
7, freezing treatment: place-5 ℃～-36 ℃ to descend freezing 24～144 hours former wine, the cohesion with precipitation of salts and colloidalmaterial in the promotion wine improves local flavor, improves stability;
8, filtration, can: filter clarification after the freezing end immediately, behind sterile filling, make lemon fruit wine finished product.
In the step (2), following method is adopted in the sterilization of described fruit juice: being mixed with concentration with potassium metabisulfite is 5% the potassium metabisulfite aqueous solution, adds 0.2mL in every kilogram of fruit juice.
In the step (2), following method is adopted in described fruit juice sterilization: add pure SO in fruit juice
2Or sulfurous acid, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
In the step (2), following method is adopted in described fruit juice sterilization: add in every kilogram of fruit juice and lay particular stress on sulphite, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
In the step (8), described filtration clarification comprises that diatomite filter filters and the flame filter press Sterile Filtration.
Further, the former wine of finishing after the fermentation obtains the lemon liquor after distillation.
Be specially: former wine is placed in the still distillation device, use the indirect steam heating, obtain the lemon liquor through normal pressure or vacuum distillation.
The present invention has the following advantages with respect to prior art:
1, the present invention has studied the fermentation condition of active dry yeast in lemon juice, by to the zymic activation, has solved the growth question of common fruit wine yeast in lemon fermented environment.And optimize more satisfactory Angel wine active dry yeast, make the lemon wine of institute's brew have typical lemon and aroma.
2, this lemon fermented fruit wine is different from general nectar, in whole brewing process, sugar in the lemon juice, through saccharomycetic effect, be decomposed into alcohol and by product thereof, other composition in the lemon juice is as nutritive health-care materials such as limonin, flavonoid, mineral substance and part organic acids, with original form aggegation and transfer in the fermented wine, better kept the natural nutrition health-care components in the lemon.
3, this lemon fermented wine be different from other blended liquor and with crop such as the grain citrus scented wine that fermentation or string steam that mixes, adopt purified lemon fermented refining forming, avoid mixing impurity in other wine, greatly degree condensed, kept lemon natural nutrition composition and health-care effect, make this product local flavor have more characteristic, mouthfeel is mellow aromatic, integrates nutrition, health care, natural, also more is of value to absorption by human body simultaneously.
4, this product is rich in organic acid, limonin, flavonoid, terpene substances, but anti-inflammatory, suppresses tumour, antifatigue, and the activation blood vessel promotes human consumption, more has the cleaning stomach concurrently, reducing cholesterol and auxiliary effect such as whet the appetite.
5, the lemon liquor that obtains after the further distillation, unique flavor, nutritious, color and luster is pure, and mouthfeel is sweet cold refreshing clean, pure and mild soft and graceful, has both had the distinctive fragrance of lemon, has the style of cognac again.Completely different in using synthetic lemon flavour and liquor or alcohol concocted lemon high wine.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiment is not a limitation of the invention.
Embodiment 1 preparation lemon fruit wine
Get material by following prescription:
Lemon juice 750kg
Deionized water 3000kg
Active lemon barms liquid 4.7kg
Sucrose 933kg
Get 20 liters of concentration and be 5% lemon juice and heat to 38 ℃, regulating the fruit juice pol is 5%, adds 1 kilogram of Angel wine active dry yeast in fruit juice, stirring and dissolving, and 15 minutes postcooling to 28 ℃, it is standby to obtain required active lemon yeast juice.In the clean container after sterilization, add lemon juice, sucrose, and after water filling mixes, add an amount of lime carbonate, adjust pH to 2.5～3 according to different acidity.Press 160mg/L and add potassium metabisulfite, make SO
2Concentration reaches 80mg/L.Add the active lemon barms of 4.7kg liquid, mix.Under 20 ℃ of temperature, carry out zymamsis, note the variation of outward appearance, color, fragrance and the flavour of fermentation liquid.When dropping to 6 ° of Bx, reducing sugar in the fermentation liquid stops fermentation.Former wine is stored also ageing 6 months at normal temperatures.Add 0.48kg bentonite clarification lemon fruit wine.Clarifying lemon fruit wine is through blending, and in subzero 8 ℃ after freezing 72 hours, it filtered, sterile filling, plays plug and seal, and makes about 6500 bottles of 650ml dry type lemon fruit wine.
Embodiment 2 preparation lemon spirits (liquor)
Get material by following prescription:
Lemon juice 500kg
Pure water 2950kg
Active lemon barms liquid 5.0kg
Sucrose 500kg
Get 20 liters of concentration and be 10% lemon juice and heat to 38 ℃, regulating the fruit juice pol is 8%, adds 1 kilogram of dry yeast in fruit juice, stirring and dissolving, and 30 minutes postcooling to 30 ℃, it is standby to obtain required active lemon yeast juice.In the clean container after sterilization, add lemon juice, sucrose, and after water filling mixes, add an amount of salt of wormwood, adjust pH to 2.5～3 according to different acidity.Press 160mg/L and add potassium metabisulfite, make SO
2Concentration reaches 80mg/L.Add the active lemon barms of 5.0kg liquid, mix.Under 15 ℃ of temperature, carry out zymamsis, note the variation of outward appearance, color, fragrance and the flavour of fermentation liquid.Sugaring is at twice carried out adding the second time when sugar drops to 1/2.Residual sugar drops to 5 ° of Bx and stops fermentation when following, distills.Check earlier whether vapour line, water pump, valve etc. are normal before advancing wine with dregs.Check whether the cold water recycle system path of distillation tray and condenser is correctly opened, and be full of water.Mash is squeezed in the still distillation device with pump, used the indirect steam heating.Open steam valve and distill, but big fire heating when just steaming goes out to turn down after drinking the slow slug flow that steams of vapour.At any time check and keep the cold water recycle system palpus normal circulation of distillation tray and condenser during the stream wine.Control the duration and degree of heating well, grasp and leave out the beginning and the end.A wine list that picks out is solely put storage in storage; Heat up in a steamer the wine classification in 70～50 degree and preserve, (the gone into oak barrel of 58～63%Vol is preserved), the following tail wine of 40 degree is preserved or distillation once more in addition.When the distillate ethanol content is lower than 10%, can stop vapour, discharging row is poor, arrange that to squeeze into flushing with clean water after being pickled with grains or in wine clean.Distillation gained spirits (about 280L) pack into terrine or oak barrel normal temperature storage, ageing is more than 4 years.Ageing is after blend allotment, in-15 ℃ freezing 3～6 days, promptly available bentonite kiss-coating filters, can, makes the lemon liquor.
Embodiment 3 usefulness lemon inspissated juices prepare lemon fruit wine
Get material by following prescription:
Lemon inspissated juice 800kg
Distilled water 5708kg
Active lemon barms liquid 52kg
Sucrose 1440kg
Repeat embodiment 1, following difference is arranged: in the container after the cleaning sterilization, put into the lemon inspissated juice, inject water and mix, after interpolation sucrose is treated to dissolve fully, add an amount of lime carbonate and adjust pH to 3.0.Add an amount of sulfurous acid, make SO
2Concentration reaches 80mg/L.Add the active lemon barms of 52kg liquid, mix.Under 25 ℃ of constant temperature, carry out zymamsis, note the variation of outward appearance, color, fragrance and the local flavor of fermentation liquid.When residual sugar drops to 5.8 ° of Bx, stop fermentation.Former wine is stored also ageing 6 months at normal temperatures.With bentonite 8kg clarification lemon fruit wine.Clarifying lemon fruit wine is through blending, and in subzero 20 ℃ after freezing 100 hours, it filtered, sterile filling, plays plug and seal, and makes bottle surplus the 650ml semi-sweet lemon fruit wine 11000.
Embodiment 4 usefulness lemon powders prepare lemon fruit wine
Get material by following prescription:
Lemon spray-drying powder 150kg
Deionized water 2100kg
Active lemon barms liquid 30kg
Sucrose 750kg
Repeat embodiment 1, following difference arranged: in the container after the cleaning sterilization, put into the lemon spray-drying powder, inject water dissolution, add again sucrose treat to dissolve fully mix after, adjust pH to 4 with salt of wormwood.The consumption of pressing 160mg/L adds potassium metabisulfite, makes SO
2Concentration reaches 80mg/L.Adding the active lemon barms of 30kg liquid mixes.Under 30 ℃ of constant temperature, carry out zymamsis, note the variation of outward appearance, color, fragrance and the flavour of fermentation liquid.When residual sugar drops to 3.9 ° of Bx, stop fermentation.Former wine is stored also ageing more than 6 months at normal temperatures.With bentonite 1.5kg clarification lemon fruit wine.Clarifying lemon fruit wine is through blending, and in-28 ℃ after freezing 96 hours, it filtered, sterile filling, plays plug and seal, and makes about 4154 bottles of the sweet type lemon of 650ml fruit wine.
Claims (9)
1, a kind of lemon fermented wine is made after fermentation by the raw material of following weight part: 5～80 parts of lemon juices, 0.1～1 part of active lemon barms liquid, 5～30 parts of 10 parts～90 parts in water and sucrose; Wherein, described active lemon barms liquid is made after activated by common dry yeast, be specially: get 20 liters of lemon juices or water and heat to 38 ℃, fruit juice concn 5%～10%, the pol of fruit juice or water is 5%～8%, adds 1 kilogram of dry yeast, stirring and dissolving in fruit juice or water, 15～30 minutes postcooling to 28～30 ℃ promptly obtain required active lemon barms liquid.
2, lemon fermented wine according to claim 1 is characterized in that: described dry yeast is the Angel wine active dry yeast.
3, lemon fermented wine according to claim 1, it is characterized in that: its preparation method may further comprise the steps:
(1) activated yeast: get 20 liters of lemon juices or water and heat to 38 ℃, fruit juice concn 5%～10%, the pol of regulating fruit juice or water is 5%～8%, in fruit juice or water, add 1 kilogram of dry yeast, stirring and dissolving, 15～30 minutes postcooling to 28～30 ℃, it is standby to obtain required active lemon barms liquid;
(2) fruit juice sterilization, allotment: be diluted with water to 13%～70% after the lemon juice sterilization, add sucrose, make the fruit juice pol reach 12%～20%, regulate pH value 3.5～5;
(3) inoculation: standby active lemon barms liquid is added in the deployed fruit juice;
(4) fermentation: 12 ℃～40 ℃ temperature bottom fermentations 30～45 days,, stop fermentation, obtain former wine when reducing sugar in the fermentation liquid drops to 6 ° of Bx when following;
(5) former wine ageing: former wine placed under the normal temperature store more than half a year;
(6) clarification: bentonite is mixed with 5% suspension, adds by the consumption of the former wine of 20～100ml/10L and finish in the former wine of lemon of ageing, remove the protein in the former wine;
(7) freezing treatment: place-5 ℃～-36 ℃ to descend freezing 24～144 hours former wine, the cohesion with precipitation of salts and colloidalmaterial in the promotion wine improves local flavor, improves stability;
(8) filtration, can: filter clarification after the freezing end immediately, behind sterile filling, make lemon fruit wine.
4, lemon fermented wine according to claim 3 is characterized in that: in the step (2), following method is adopted in the sterilization of described fruit juice: being mixed with concentration with potassium metabisulfite is 5% the potassium metabisulfite aqueous solution, adds 0.2mL in every kilogram of fruit juice.
5, lemon fermented wine according to claim 3 is characterized in that: in the step (2), following method is adopted in described fruit juice sterilization: add pure SO in fruit juice
2Or sulfurous acid, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
6, lemon fermented wine according to claim 3 is characterized in that: in the step (2), following method is adopted in described fruit juice sterilization: add in every kilogram of fruit juice and lay particular stress on sulphite, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
7, lemon fermented wine according to claim 3 is characterized in that: in the step (8), described filtration clarification comprises that diatomite filter filters and the flame filter press Sterile Filtration.
8, lemon fermented wine according to claim 3 is characterized in that: the former wine after stopping fermenting obtains the lemon liquor after distillation.
9, lemon fermented wine according to claim 8 is characterized in that: described distillation is used the indirect steam heating for former wine is placed in the still distillation device, obtains the lemon liquor through normal pressure or vacuum distillation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100949970A CN101665751B (en) | 2009-09-22 | 2009-09-22 | Lemon fermented wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100949970A CN101665751B (en) | 2009-09-22 | 2009-09-22 | Lemon fermented wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101665751A true CN101665751A (en) | 2010-03-10 |
| CN101665751B CN101665751B (en) | 2012-07-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100949970A Expired - Fee Related CN101665751B (en) | 2009-09-22 | 2009-09-22 | Lemon fermented wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101665751B (en) |
Cited By (13)
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| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN102839079A (en) * | 2012-09-13 | 2012-12-26 | 四川华通柠檬有限公司 | Lemon wine and preparation method thereof |
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105062789A (en) * | 2015-09-08 | 2015-11-18 | 南宁荣港生物科技有限公司 | Mango health-care eggnog and preparation method thereof |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN105748764A (en) * | 2016-03-12 | 2016-07-13 | 华北理工大学 | Traditional Chinese medicine composition with antibacterial and anti-inflammation effects and preparation method of composition |
| CN105886213A (en) * | 2016-05-12 | 2016-08-24 | 安徽安庆市金徽酒业有限公司 | White wine with lemon sour and sweet taste |
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN106906096A (en) * | 2017-03-27 | 2017-06-30 | 澜沧澳德农业开发有限公司 | A kind of lemon wine brewing method |
| CN108384677A (en) * | 2018-03-29 | 2018-08-10 | 广东中兴绿丰发展有限公司 | A kind of brewing method of lemon honey wine |
| CN110373303A (en) * | 2019-08-23 | 2019-10-25 | 仲恺农业工程学院 | A kind of Lemon wine and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789402B (en) * | 2004-12-13 | 2010-06-02 | 唐江 | Lemon wine preparation method |
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2009
- 2009-09-22 CN CN2009100949970A patent/CN101665751B/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845378B (en) * | 2010-05-13 | 2012-11-14 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN102839079A (en) * | 2012-09-13 | 2012-12-26 | 四川华通柠檬有限公司 | Lemon wine and preparation method thereof |
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN103114019B (en) * | 2013-03-05 | 2014-08-20 | 唐江 | Production method of lemon fruit wine |
| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105062789B (en) * | 2015-09-08 | 2017-05-03 | 南宁荣港生物科技有限公司 | Mango health-care eggnog and preparation method thereof |
| CN105062789A (en) * | 2015-09-08 | 2015-11-18 | 南宁荣港生物科技有限公司 | Mango health-care eggnog and preparation method thereof |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN105748764A (en) * | 2016-03-12 | 2016-07-13 | 华北理工大学 | Traditional Chinese medicine composition with antibacterial and anti-inflammation effects and preparation method of composition |
| CN105886213A (en) * | 2016-05-12 | 2016-08-24 | 安徽安庆市金徽酒业有限公司 | White wine with lemon sour and sweet taste |
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN106834015B (en) * | 2017-03-01 | 2021-02-26 | 广东省农业科学院蚕业与农产品加工研究所 | Lemon and tea branch citrus compound fermented fruit wine and preparation method thereof |
| CN106906096A (en) * | 2017-03-27 | 2017-06-30 | 澜沧澳德农业开发有限公司 | A kind of lemon wine brewing method |
| CN108384677A (en) * | 2018-03-29 | 2018-08-10 | 广东中兴绿丰发展有限公司 | A kind of brewing method of lemon honey wine |
| CN110373303A (en) * | 2019-08-23 | 2019-10-25 | 仲恺农业工程学院 | A kind of Lemon wine and preparation method thereof |
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| CN101665751B (en) | 2012-07-04 |
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