CN101665751B - Lemon fermented wine and preparation method thereof - Google Patents
Lemon fermented wine and preparation method thereof Download PDFInfo
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- CN101665751B CN101665751B CN2009100949970A CN200910094997A CN101665751B CN 101665751 B CN101665751 B CN 101665751B CN 2009100949970 A CN2009100949970 A CN 2009100949970A CN 200910094997 A CN200910094997 A CN 200910094997A CN 101665751 B CN101665751 B CN 101665751B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 43
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 27
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- 238000003756 stirring Methods 0.000 claims description 6
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- 238000011081 inoculation Methods 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
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- 238000001556 precipitation Methods 0.000 claims description 2
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- 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
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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 into active 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 and also 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 oranges or dungarunga.Fruit is ellipse, two ends points, 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 is high, 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, reduce fat, 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 processed with lemon juice or lemon flavour and white spirit mixing; And lemon peel and grain beer mix the lemon fruit flavour wine that string steams, and exists the not good enough defective of nutrition deficiency and mouthfeel.How to 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 to deficiency, a kind of lemon fermented wine that can better keep lemon natural flavor and nutritive value is provided to prior art.
The present invention also aims to provide a kind of method for preparing said lemon fermented wine.
The object of the invention is achieved through following technical scheme.
Except as otherwise noted, the percentage ratio that the present invention adopted is weight percentage.
A kind of lemon fermented wine is processed 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, is 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%, in fruit juice or water, adds 1 kilogram of dry yeast, stirring and dissolving; 15～30 minutes postcooling to 28～30 ℃ promptly obtain required active lemon barms liquid.
Described lemon juice is lemon juice, lemon juice concentrate or lemon spray-drying powder, and water is deionized water, pure water or zero(ppm) water.
The preferred Angel of described dry yeast wine active dry yeast.
Prepare the method for said 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, adds 1 kilogram of dry yeast, stirring and dissolving; 15～30 minutes postcooling to 28～30 ℃, it is subsequent use 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: subsequent use active lemon barms liquid is added in the good fruit juice of allotment;
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-s, adds in the former wine of lemon of accomplishing ageing, remove the protein in the former wine by the consumption of the former wine of 20～100ml/10L;
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: using potassium metabisulfite to be mixed with concentration is 5% the potassium metabisulfite aqueous solution, in every kilogram of fruit juice, adds 0.2mL.
In the step (2), following method is adopted in described fruit juice sterilization: in fruit juice, add pure SO
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: in every kilogram of fruit juice, add 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 accomplishing after fermenting 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, through 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, and the sugar in the lemon juice; Through saccharomycetic effect; Be decomposed into alcohol and by product thereof, other composition in the lemon juice is like 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, the impurity in other wine of avoiding mixing, greatly degree condensed, kept lemon natural nutrition composition and health-care effect; These article local flavor of making has more characteristic; Mouthfeel is mellow aromatic, integrates nutrition, health care, natural, also more is of value to absorption by human body simultaneously.
4, these article are rich in organic acid, limonin, flavonoid, terpene substances, but anti-inflammatory, suppress tumour, antifatigue, the activation blood vessel promotes human consumption, more has the cleaning stomach concurrently, reducing cholesterol with 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
Below in conjunction with embodiment the present invention is done further detailed description, but embodiment is not to qualification of the present 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%, in fruit juice, adds 1 kilogram of Angel wine active dry yeast, stirring and dissolving, and 15 minutes postcooling to 28 ℃, it is subsequent use 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 according to different acidity, adjustment pH to 2.5～3.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., reducing sugar in the fermentation liquid stops fermentation when dropping to 6 ° of Bx.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%, in fruit juice, adds 1 kilogram of dry yeast, stirring and dissolving, and 30 minutes postcooling to 30 ℃, it is subsequent use 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 according to different acidity, adjustment pH to 2.5～3.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.Whether inspection vapour line, water pump, valve etc. are normal earlier before advancing wine with dregs.Whether the cold water recycle system path of inspection distillation tray and condensing surface is correctly opened, and is 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 condensing surface 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 tail wine below 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 juice concentrates prepare lemon fruit wine
Get material by following prescription:
Lemon juice concentrate 800kg
Zero(ppm) 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 juice concentrate, inject water and mix, after interpolation sucrose is treated to dissolve fully, add an amount of lime carbonate adjustment 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 processes 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, with salt of wormwood adjustment pH to 4.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 (8)
1. a lemon fermented wine is processed 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; 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, adds 1 kilogram of dry yeast, stirring and dissolving; 15～30 minutes postcooling to 28～30 ℃, it is subsequent use 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: subsequent use active lemon barms liquid is added in the good fruit juice of allotment;
(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-s, adds in the former wine of lemon of accomplishing ageing, remove the protein in the former wine by the consumption of the former wine of 20～100ml/10L;
(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, be required lemon fermented wine.
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 is characterized in that: in the step (2), following method is adopted in the sterilization of described fruit juice: using potassium metabisulfite to be mixed with concentration is 5% the potassium metabisulfite aqueous solution, in every kilogram of fruit juice, adds 0.2mL.
4. lemon fermented wine according to claim 1 is characterized in that: in the step (2), following method is adopted in described fruit juice sterilization: in fruit juice, add pure SO
2Or sulfurous acid, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
5. lemon fermented wine according to claim 1 is characterized in that: in the step (2), following method is adopted in described fruit juice sterilization: in every kilogram of fruit juice, add and lay particular stress on sulphite, make the SO in the fruit juice
2Concentration reaches 60～80mg/L.
6. lemon fermented wine according to claim 1 is characterized in that: in the step (8), described filtration clarification comprises that diatomite filter filters and the flame filter press Sterile Filtration.
7. a lemon liquor is processed 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; 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, adds 1 kilogram of dry yeast, stirring and dissolving; 15～30 minutes postcooling to 28～30 ℃, it is subsequent use 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: subsequent use active lemon barms liquid is added in the good fruit juice of allotment;
(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; Former wine obtains the lemon liquor after distillation.
8. lemon liquor according to claim 7 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101845378B (en) * | 2010-05-13 | 2012-11-14 | 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 |
| CN103114019B (en) * | 2013-03-05 | 2014-08-20 | 唐江 | Production method of lemon fruit wine |
| CN103131596B (en) * | 2013-03-19 | 2014-05-28 | 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 |
| 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 |
| 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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| CN1789402A (en) * | 2004-12-13 | 2006-06-21 | 唐江 | Lemon wine and its preparation method |
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| CN1789402A (en) * | 2004-12-13 | 2006-06-21 | 唐江 | Lemon wine and its preparation method |
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| 谢林等.柠檬酒的研制.《酿酒科技》.2002,(第2期), * |
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