CN101748025A - Compound lemon wine and preparation method thereof - Google Patents
Compound lemon wine and preparation method thereof Download PDFInfo
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- CN101748025A CN101748025A CN201010042097A CN201010042097A CN101748025A CN 101748025 A CN101748025 A CN 101748025A CN 201010042097 A CN201010042097 A CN 201010042097A CN 201010042097 A CN201010042097 A CN 201010042097A CN 101748025 A CN101748025 A CN 101748025A
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Abstract
The invention relates to a compound lemon wine and a preparation method thereof. The preparation method comprises the following steps of: using lemon and five cereals as raw materials, and using the lemon to perform primary fermentation first to obtain clear solution of a primary fermentation product; then performing saccharification on the five cereals to obtain saccharification solution of the five cereals; and finally, mixing the clear solution of the primary fermentation product with the saccharification solution of the five cereals, and then performing main fermentation, distillation, aging and blending on the mixture to brew the compound lemon wine. The compound lemon wine not only keeps the faint scent of a lemon wine but also has the mellow and sweet tastes of a five-cereal grain wine, greatly improves the flavor of the wine and also improves the quality of the wine. The preparation method has the advantages of simple operation, short production cycle, low cost and high raw material utilization ratio.
Description
Technical field
The present invention relates to a kind of alcoholic beverage, relate in particular to a kind of compound lemon wine and preparation method thereof.
Background technology
Fruit wine in the market or liquor perhaps directly are to be the raw material brew of fermenting with grain, or are the raw material brew of fermenting with fruit juice.Just because of the five-cereal drinking utensils has pure and mild sweet ice-cold characteristic, lemon wine has the characteristic of simple and elegant delicate fragrance, if the organic combination of delicate fragrance of the pure and mild and lemon wine of liquor then can be improved the quality of wine greatly, also will bring more enjoyment to people.If but just simply these two kinds of wine being carried out physical mixed, not only mouthfeel is poor for the compound wine that obtains, and the quality of wine also can not get guaranteeing.
The general method that adopts the bent diastatic fermentation of solid-state kind of the production of at present existing five cereals (rice, glutinous rice, corn, Chinese sorghum, wheat) liquor, the cycle is long.As conventional liquor is to be saccharifying ferment with bent class, distiller's yeast, utilize starchiness (saccharic) raw material, through boiling, saccharification, fermentation, distillation, ageing with blend and brew forms.And existing lemon wine production technique takes to add glucose or white sugar is that fermenting carbon source prepares.As Chinese patent application 01108583.5 and 200610054226.5 respectively in disclosed " a kind of lemon wine and brewing method thereof ", " a kind of lemon wine and preparation method thereof ", a kind of lemon wine and the preparation technology thereof that all disclose.
Summary of the invention
Purpose of the present invention just is to provide a kind of compound lemon wine, the wine product of gained of the present invention, and mouthfeel delicate fragrance is pure and mild, taste is sweet ice-cold and best in quality.
Another object of the present invention is to provide the preparation method of above-mentioned compound lemon wine, this method is simple to operate, and is with short production cycle, and cost is low.
First purpose of the present invention is achieved in that a kind of compound lemon wine, it is characterized in that: it is to comprise that lemon and five cereals are raw material, through obtaining the clear liquid of fermented product just with lemon fermentation just earlier; Carry out saccharification and obtain five cereals saccharification liquid with five cereals again; Carry out Primary Fermentation, distillation, ageing after at last the clear liquid of first fermented product and five cereals saccharification liquid being mixed and blend and brew forms.
The clear liquid of above-mentioned fermented product just is 80～95 parts, and five cereals saccharification liquid is 5～20 parts, all by weight, wherein five cereals saccharification liquid be select for use rice, glutinous rice, corn, Chinese sorghum, wheat by weight after each mixed of 1 part saccharification obtain.
Another object of the present invention is achieved in that a kind of preparation method of compound lemon wine, it is characterized in that: it is comprising lemon, and five cereals are raw material, obtains the clear liquid of fermented product just with lemon fermentation just earlier; Carry out saccharification and obtain five cereals saccharification liquid with five cereals again; Carry out Primary Fermentation, distillation, ageing after at last the clear liquid of first fermented product and five cereals saccharification liquid being mixed and blend.
The above-mentioned clear liquid of fermented product just prepares like this:
(1) preparation of fermented product just: squeeze the juice after clean lemon fresh fruit peeled, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 1～5 day, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.1～0.4 ‰, and adding glucose 5～10%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 15～28 ℃, obtains lemon fermented liquid just, the first fermented liquid of the lemon that obtains is separated its slag and juice, obtain the clear liquid of fermented product just.
Above-mentioned five cereals saccharification liquid prepares like this:
With five cereals by weight each equal proportion of 1 part mix, carry out boiling, controlled temperature is at 90～100 ℃, boiling 1～2 hour is softening, spreading for cooling to 30～45 ℃ add saccharification Qu Jinhang saccharification then, obtain five cereals saccharification liquid at last; Wherein, the saccharification song comprises yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 5～10 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 25～40 ℃, saccharification 24～48 hours, to survey pol at least 200g/l get final product.
The Primary Fermentation of carrying out after the clear liquid of above-mentioned fermented product just and five cereals saccharification liquid mix, its concrete technology is: with the clear liquid of the above-mentioned first fermented product that obtains, by weight 80～95 parts of clear liquids that are first fermented product, 5～20 parts of five cereals saccharification liquid, mix with above-mentioned five cereals saccharification liquid and to obtain the Primary Fermentation mixture, and interpolation bacterial classification 0.1～0.4 ‰, glucose amount 10～20%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 15～25 ℃, ferments 10～15 days, obtains Primary Fermentation liquid; The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 40～60% by weight percentage, SHENGXIANG yeast 15～35%, the mixed strains that distillery yeast 15～35% is formed.
The concrete technology of above-mentioned distillatory is: above-mentioned Primary Fermentation liquid is distilled, and distillation pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine.
The preparation method of a kind of compound lemon wine that specifically the present invention relates to, it may further comprise the steps:
1, the preparation of first fermented product: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
2, fermentation just: above-mentioned mixture is carried out fermentation just 1～5 day, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.1～0.4 ‰, and adding glucose 5～10%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 15～28 ℃, obtains lemon fermented liquid just, lemon fermented liquid separation just with obtaining obtains the clear liquid of fermented product just;
3, the preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 90～100 ℃, and boiling 1～2 hour is softening, and spreading for cooling to 30～45 ℃ add saccharification Qu Jinhang saccharification then, obtain five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 5～10 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 25～40 ℃, saccharification 24～48 hours, to survey pol at least 200g/l get final product;
4, Primary Fermentation: with the clear liquid of the above-mentioned first fermented product that obtains, by weight 80～95 parts of clear liquids that are first fermented product, 5～20 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.1～0.4 ‰, glucose amount 10～20%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 15～25 ℃, fermented 10～15 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 40～60% by weight percentage, SHENGXIANG yeast 15～35%, the mixed strains that distillery yeast 15～35% is formed;
5, above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine;
6, the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
The present invention has omitted the five cereals wine solid state fermentation stage, only used its leading portion operation and saccharifying, and the Dian Fentang that will obtain thus, be five cereals saccharification liquid, after just the clear liquid of fermented product mixes with lemon, utilize fruit wine yeast and distillery yeast to carry out submerged fermentation, the feasible fermentation that relies on the different microorganisms of semi-solid state and liquid two class matrix organically combines, and utilized the Dian Fentang in the fermented product during the fermentation as fermenting carbon source, saved the adding of additional carbon, improved utilization ratio of raw materials, and make its finished wine that finally obtains both keep the delicate fragrance of lemon wine, have the pure and mild sweet cold of five-cereal wine again, improved the local flavor of wine, improved the quality of wine greatly.In addition, the preparation method of product of the present invention is simple to operate, and is with short production cycle, and cost is low, the raw material availability height.
Embodiment
Below by embodiment the present invention is specifically described; be necessary to be pointed out that at this; following examples only are used for the present invention is further detailed; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the foregoing invention content.
Embodiment 1
(1) preparation of fermented product just: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 1 day, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.4 ‰, and add glucose 5%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 16～25 ℃, obtain lemon fermented liquid just, with the lemon fermented liquid separation just that obtains, get its clear liquid, finally obtain fermentation clear liquid just;
(3) preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 90 ℃, and boiling 1 hour is softening, and spreading for cooling to 30 ℃ adds saccharification Qu Jinhang saccharification then, obtains five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 15% and aspergillus 85%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 5 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 25～30 ℃, and saccharification 24 hours reaches requirement to surveying pol;
(4) Primary Fermentation: with the above-mentioned first fermentation clear liquid that obtains, be 80 parts of first fermentation clear liquid by weight, 20 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.1 ‰, glucose amount 10%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 15～20 ℃, fermented 10 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 45% by weight percentage, SHENGXIANG yeast 20%, the mixed strains that distillery yeast 35% is formed;
(5) above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.03 handkerchief, and distillation temperature is 90 ℃, and temperature of cooling water is 65 ℃, obtains the former wine of compound lemon wine;
(6) the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
Embodiment 2
(1) preparation of fermented product just: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 3 days, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.2 ‰, and add glucose 7%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 17～20 ℃, obtain lemon fermented liquid just, with the lemon fermented liquid separation just that obtains, get its clear liquid, finally obtain fermentation clear liquid just;
(3) preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 95 ℃, and boiling 1.5 hours is softening, and spreading for cooling to 35 ℃ adds saccharification Qu Jinhang saccharification then, obtains five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 25% and aspergillus 75%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 7 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 30～35 ℃, and saccharification 30 hours reaches requirement to surveying pol;
(4) Primary Fermentation: with the above-mentioned first fermentation clear liquid that obtains, be 85 parts of first fermentation clear liquid by weight, 15 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.2 ‰, glucose amount 14%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 18～25 ℃, fermented 12 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 50% by weight percentage, SHENGXIANG yeast 25%, the mixed strains that distillery yeast 25% is formed;
(5) above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.02 handkerchief, and distillation temperature is 110 ℃, and temperature of cooling water is 70 ℃, obtains the former wine of compound lemon wine;
(6) the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
Embodiment 3
(1) preparation of fermented product just: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 4 days, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.1 ‰, and add glucose 8%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 20～25 ℃, obtain lemon fermented liquid just, with the lemon fermented liquid separation just that obtains, get its clear liquid, finally obtain fermentation clear liquid just;
(3) preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 97 ℃, and boiling 2 hours is softening, and spreading for cooling to 40 ℃ adds saccharification Qu Jinhang saccharification then, obtains five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 40% and aspergillus 60%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 8 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 35～40 ℃, and saccharification 35 hours reaches requirement to surveying pol;
(4) Primary Fermentation: with the above-mentioned first fermentation clear liquid that obtains, be 90 parts of first fermentation clear liquid by weight, 10 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.3 ‰, glucose amount 17%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 16～22 ℃, fermented 14 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 40% by weight percentage, SHENGXIANG yeast 25%, the mixed strains that distillery yeast 35% is formed;
(5) above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.04 handkerchief, and distillation temperature is 100 ℃, and temperature of cooling water is 75 ℃, obtains the former wine of compound lemon wine;
(6) the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
Embodiment 4
(1) preparation of fermented product just: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 5 days, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.3 ‰, and add glucose 10%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 24～28 ℃, obtain lemon fermented liquid just, with the lemon fermented liquid separation just that obtains, get its clear liquid, finally obtain fermentation clear liquid just;
(3) preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 100 ℃, and boiling 2 hours is softening, and spreading for cooling to 45 ℃ adds saccharification Qu Jinhang saccharification then, obtains five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 45% and aspergillus 55%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 10 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 30～35 ℃, and saccharification 40 hours reaches requirement to surveying pol;
(4) Primary Fermentation: with the above-mentioned first fermentation clear liquid that obtains, be 95 parts of first fermentation clear liquid by weight, 5 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.4 ‰, glucose amount 20%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 20～25 ℃, fermented 15 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 60% by weight percentage, SHENGXIANG yeast 20%, the mixed strains that distillery yeast 20% is formed;
(5) above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.05 handkerchief, and distillation temperature is 95 ℃, and temperature of cooling water is 75 ℃, obtains the former wine of compound lemon wine;
(6) the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
Embodiment 5
(1) preparation of fermented product just: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2) fermentation just: above-mentioned mixture is carried out fermentation just 2 days, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.3 ‰, and add glucose 9%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 20～25 ℃, obtain lemon fermented liquid just, with the lemon fermented liquid separation just that obtains, get its clear liquid, finally obtain fermentation clear liquid just;
(3) preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 95 ℃, and boiling 1 hour is softening, and spreading for cooling to 32 ℃ adds saccharification Qu Jinhang saccharification then, obtains five cereals saccharification liquid at last;
Above-mentioned saccharification song comprises yeast 50% and aspergillus 50%, by weight percentage; The bent inoculum size of above-mentioned saccharification accounts for 6 ‰ of boiling five cereals total mass; In the above-mentioned saccharifying, temperature is controlled at 30～35 ℃, and saccharification 48 hours reaches requirement to surveying pol;
(4) Primary Fermentation: with the above-mentioned first fermentation clear liquid that obtains, be 90 parts of first fermentation clear liquid by weight, 10 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with above-mentioned five cereals saccharification liquid, and add bacterial classification 0.2 ‰, glucose amount 15%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 20～25 ℃, fermented 15 days, and obtained Primary Fermentation liquid;
The bacterial classification of above-mentioned Primary Fermentation adopts to comprise being fruit wine yeast 50% by weight percentage, SHENGXIANG yeast 35%, the mixed strains that distillery yeast 15% is formed;
(5) above-mentioned Primary Fermentation liquid is distilled, distillation pressure is 0.03 handkerchief, and distillation temperature is 105 ℃, and temperature of cooling water is 75 ℃, obtains the former wine of compound lemon wine;
(6) the former wine of above-mentioned compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
Claims (10)
1. compound lemon wine is characterized in that: it is to comprise that lemon and five cereals are raw material, through obtaining the clear liquid of fermented product just with lemon fermentation just earlier; Carry out saccharification and obtain five cereals saccharification liquid with five cereals again; Carry out Primary Fermentation, distillation, ageing after at last the clear liquid of first fermented product and five cereals saccharification liquid being mixed and blend and brew forms.
2. compound lemon wine as claimed in claim 1 is characterized in that: the described clear liquid of fermented product just is 80～95 parts, and five cereals saccharification liquid is 5～20 parts, all by weight; Wherein five cereals saccharification liquid be select for use rice, glutinous rice, corn, Chinese sorghum, wheat by weight after each mixed of 1 part saccharification obtain.
3. the preparation method of a compound lemon wine is characterized in that: it obtains the clear liquid of fermented product just with lemon fermentation just earlier to comprise that lemon, five cereals are raw material; Carry out saccharification and obtain five cereals saccharification liquid with five cereals again; Carry out Primary Fermentation, distillation, ageing after at last the clear liquid of first fermented product and five cereals saccharification liquid being mixed and blend.
4. the preparation method of compound lemon wine as claimed in claim 3 is characterized in that: the described clear liquid of fermented product just prepares like this:
(1), the preparation of first fermented product: squeeze the juice after the lemon fresh fruit peeled, obtain the mixture of slag and juice;
(2), fermentation just: described mixture is carried out fermentation just 1～5 day, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.1～0.4 ‰, and adding glucose 5～10%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 15～28 ℃, obtains lemon fermented liquid just, the first fermented liquid of the lemon that obtains is separated its slag and juice, obtain the clear liquid of fermented product just.
5. as the preparation method of claim 3 or 4 described compound lemon wines, it is characterized in that: described five cereals saccharification liquid prepares like this: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 90～100 ℃, boiling was softened in 1～2 hour, spreading for cooling to 30～45 ℃ add saccharification Qu Jinhang saccharification then, obtain five cereals saccharification liquid at last; Wherein, the saccharification song comprises yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of described saccharification accounts for 5～10 ‰ of boiling five cereals total mass; In the described saccharifying, temperature is controlled at 25～40 ℃, saccharification 24～48 hours, to survey pol at least 200g/l get final product.
6. as the preparation method of claim 3 or 4 described compound lemon wines, it is characterized in that: the Primary Fermentation of carrying out after the clear liquid of described fermented product just and five cereals saccharification liquid mix, its concrete technology is: with the clear liquid of the described first fermented product that obtains, by weight 80～95 parts of clear liquids that are first fermented product, 5～20 parts of five cereals saccharification liquid, mix with described five cereals saccharification liquid and to obtain the Primary Fermentation mixture, and interpolation bacterial classification 0.1～0.4 ‰, glucose amount 10～20%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 15～25 ℃, fermented 10～15 days, and obtained Primary Fermentation liquid; The bacterial classification of described Primary Fermentation adopts to comprise being fruit wine yeast 40～60% by weight percentage, SHENGXIANG yeast 15～35%, the mixed strains that distillery yeast 15～35% is formed.
7. as the preparation method of claim 3 or 4 described compound lemon wines, it is characterized in that: the concrete technology of described distillatory is: described Primary Fermentation liquid is distilled, distillation pressure is 0.02～0.05 handkerchief, distillation temperature is 90～110 ℃, temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine at last.
8. the preparation method of compound lemon wine as claimed in claim 5, it is characterized in that: the concrete technology of described distillatory is: described Primary Fermentation liquid is distilled, distillation pressure is 0.02～0.05 handkerchief, distillation temperature is 90～110 ℃, temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine at last.
9. the preparation method of compound lemon wine as claimed in claim 6, it is characterized in that: the concrete technology of described distillatory is: described Primary Fermentation liquid is distilled, distillation pressure is 0.02～0.05 handkerchief, distillation temperature is 90～110 ℃, temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine at last.
10. the preparation method of compound lemon wine as claimed in claim 3, it is characterized in that: it may further comprise the steps:
(1), the preparation of first fermented product: squeeze the juice after the lemon fresh fruit cleaned, peels, obtain the mixture of slag and juice;
(2), fermentation just: described mixture is carried out fermentation just 1～5 day, wherein the bacterial classification of Tian Jiaing is the Angel fruit wine yeast, inoculum size 0.1～0.4 ‰, and adding glucose 5～10%, all by the total mass that accounts for described mixture, leavening temperature is controlled at 15～28 ℃, obtains lemon fermented liquid just, the first fermented liquid of the lemon that obtains is separated its slag and juice, obtain the clear liquid of fermented product just;
(3), the preparation of five cereals saccharification liquid: with five cereals each mixed of 1 part by weight, carry out boiling, controlled temperature is at 90～100 ℃, and boiling 1～2 hour is softening, and spreading for cooling to 30～45 ℃ add saccharification Qu Jinhang saccharification then, obtain five cereals saccharification liquid at last;
Described saccharification song comprises yeast 10～50% and aspergillus 50～90%, by weight percentage; The bent inoculum size of described saccharification accounts for 5～10 ‰ of boiling five cereals total mass; In the described saccharifying, temperature is controlled at 25～40 ℃, saccharification 24～48 hours, to survey pol at least 200g/l get final product;
(4), Primary Fermentation: with the clear liquid of the described first fermented product that obtains, by weight 80～95 parts of clear liquids that are first fermented product, 5～20 parts of five cereals saccharification liquid mix to obtain the Primary Fermentation mixture with described five cereals saccharification liquid, and add bacterial classification 0.1～0.4 ‰, glucose amount 10～20%, all by the total mass that accounts for the Primary Fermentation mixture, carry out Primary Fermentation, temperature is controlled at 15～25 ℃, fermented 10～15 days, and obtained Primary Fermentation liquid;
The bacterial classification of described Primary Fermentation adopts to comprise being fruit wine yeast 40～60% by weight percentage, SHENGXIANG yeast 15～35%, the mixed strains that distillery yeast 15～35% is formed;
(5), described Primary Fermentation liquid is distilled, distillation pressure is 0.02～0.05 handkerchief, and distillation temperature is 90～110 ℃, and temperature of cooling water is 65～75 ℃, obtains the former wine of compound lemon wine;
(6), the former wine of described compound lemon wine is carried out ageing, blends the back and make compound lemon wine.
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