CN105087233A

CN105087233A - Lemon wine and method for manufacturing same

Info

Publication number: CN105087233A
Application number: CN201410199256.XA
Authority: CN
Inventors: 徐加英
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-13
Filing date: 2014-05-13
Publication date: 2015-11-25

Abstract

The invention discloses lemon wine and a method for manufacturing the same. The method is characterized by comprising steps of (1), grinding oil from fresh lemons and then squeezing juice from the fresh lemons to obtain residue and juice mixtures; (2), initially fermenting the mixtures for 2-5 days; (3), separating initially fermented clear liquid and residues from one another, primarily fermenting the clear liquid for 5-10 days, and supplementing bacteria and sugar until the quantity of the bacteria accounts for 0.1-0.4% of the total quantity of fermented materials and the quantity of the sugar accounts for 10-20% of the total quantity of the fermented materials so as to obtain lemon liquid; (4), allowing the lemon liquid to stand still, clearing the lemon liquid, then carrying out separation on the lemon liquid to obtain clear liquid, carrying out preservative treatment on the clear liquid, and then hermetically ageing the clear liquid to obtain lemon raw wine; (5), blending, by weight, 80-100 parts of the lemon raw wine, 0-15 parts of sugar and 0-10 parts of purified water to obtain mixed wine, and ageing, clearing and filtering the mixed wine to obtain the finished wine. The mixtures to be initially fermented are obtained after the juice is squeezed and are initially fermented by the aid of bacteria and sugar, the inoculation quantity of the bacteria accounts for 0.1-0.4% of the total quantity of the mixtures, the quantity of the sugar accounts for the total quantity of the mixtures, and the temperature is 15-28 DEG C under the control when the mixtures are initially fermented. The temperature is 15-28 DEG C when the clear liquid is primarily fermented. The bacteria are mixed bacteria and comprise, by weight, 40-60% of fruit wine yeast, 15-35% of aroma-producing yeast and 15-35% of alcohol yeast.

Description

A kind of lemon wine and preparation method thereof

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, constantly increase the quality requirements of wine, especially all kinds of fruit wine has attracted numerous consumer groups with the taste of its uniqueness.But with lemon juice fermentation brew lemon wine then because lemon juice acidity is heavy, in fermentation brewing process, yeast is difficult to survival, causes there is no this series products in the market.In Chinese patent application 01108583.5 disclosed " a kind of lemon wine and brew method thereof ", by selecting the at room temperature point level Four fermentation of durable, acid good fruit wine yeast, and expansion amount of fermentation completes its fermenting process step by step.This zymotechnique is loaded down with trivial details, adds technique controlling difficulty, the production cycle is also lengthened, increases 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 the preparation method providing 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 the former wine of lemon 80 ~ 100 parts, sugar 1 ~ 15 part and pure water 1 ~ 10 part, with parts by weight; Each component is after allotment, ageing, and clarification, filters and obtain.

Another object of the present invention is achieved in that the preparation method of above-mentioned lemon wine, comprises the following steps:

(1) grind oil, squeeze the juice: squeeze the juice after lemon fresh fruit mill oil, obtain the mixture of slag and juice;

(2) just ferment: the mixture obtained after above-mentioned squeezing the juice is carried out just fermentation 2 ~ 5 days, wherein strain inoculation amount 0.1 ~ 0.4 ‰, sugar 5 ~ 10%, all by the total amount accounting for described mixture, temperature controls 15 ~ 28 DEG C;

(3) Primary Fermentation: the clear liquid after above-mentioned just fermentation is separated with pomace, gets clear liquid and carry out Primary Fermentation 5 ~ 10 days, and supplement bacterial classification amount to 0.1 ~ 0.4 ‰, sugar amount is to 10 ~ 20%, all by accounting for the total amount being fermented thing, temperature controls 15 ~ 28 DEG C, obtains lemon fluid;

(4) be separated and ageing: by the lemon fluid after above-mentioned Primary Fermentation leave standstill, clarification after be separated, get clear liquid and carry out rotproofing, then sealing ageing obtain the former wine of lemon;

(5) allocate: select the former wine of described lemon 80 ~ 100 parts with parts by weight, sugar 1 ~ 15 part, pure water 1 ~ 10 part allotment, ageing, clarification, filter and obtain finished wine.

In order to retain a large amount of fragrance matters in lemon fresh fruit, and reducing wastage of material, the clear juice after above-mentioned just fermentation being separated with pomace the pomace obtained and distilling again, obtained liquor; Wherein distilling pressure is 0.02 ~ 0.05 handkerchief, and distillation temperature is 95 ~ 110 DEG C, and temperature of cooling water is 65 ~ 75 DEG C.

In order to obtain the finished wine of best in quality and pure natural, add above-mentioned liquor 1 ~ 10 part again in the finished wine that also can obtain in above-mentioned allotment, with parts by weight.

In order to overcome the impact of lemon acidity on bacterial classification, can increase again finished wine alcohol and fragrance, above-mentioned bacterial classification preferably adopts the mixed strains of following proportioning by weight percentage: it is by fruit wine yeast 40 ~ 60%, SHENGXIANG yeast 15 ~ 35%, and distillery yeast 15 ~ 35% forms.

Above-mentioned sugar be glucose or/and sucrose, wherein when adopting the mixing sugar of dextrose plus saccharose, it by the glucose of 70 ~ 90% and the sucrose of 10 ~ 30% for forming, by weight percentage.

Present invention employs two-step fermentation technique, i.e. just fermentation and Primary Fermentation.The mixture direct fermentation by lemon juice and slag in just fermentation, both saved fermentation before clarification, be separated needed for plenty of time, remain again the fragrance matter in slag, distill being separated the pomace obtained after just fermenting, obtained liquor, decrease the waste of raw material, directly reduce cost; In Primary Fermentation, by supplementary bacterial classification and sugar and in two-step fermentation be all adopt fermented by mixed bacterium, different microorganisms symbiosis in fermented liquid can be made, fermentation reaction is produced to the effect of Different Results, make it react to carry out in the lemon juice that acidity is stronger, residual sugar in fermented liquid can be made again to reduce rapidly, can also increase alcohol and fragrance, thus make the product in the present invention not only maintain the salubrious odor type of lemon and mouthfeel, simultaneously with fermented wine alcohol and taste.Compare with level Four fermentation of the prior art, production technique is simple and easy to control, with short production cycle, directly reduces production cost.

In addition, what is particularly worth mentioning is that, in present invention process, select glucose as fermenting carbon source, because glucose is monose, be carbon source the most basic needed for organism, use the superiority of glucose to be that microorganism can absorb very soon, add the speed of fast response, residual sugar is low, and sugar-alcohol conversion capability is strong; Select the mixing sugar of dextrose plus saccharose as fermenting carbon source, then can meet the demand of mixed strains to different carbon source, have and start rapidly, produce wine fast, 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 complete pure natural, genuine green product.

Embodiment

Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited only to these embodiments.

Embodiment 1:

A kind of lemon wine, it is allocated by the former wine of lemon, sugar and pure water, after ageing after a while, through clarification, filters and obtains, wherein with the former wine of parts by weight lemon 80 parts, sugar 15 parts, pure water 5 parts.

It obtains as follows:

Grind oil, squeeze the juice: select and squeeze the juice without after the lemon fresh fruit mill oil rotted without scar, obtain the mixture of slag and juice;

First fermentation: in the mixture after above-mentioned squeezing the juice, by the total amount accounting for mixture, adds glucose 5%, strain inoculation total amount 0.1 ‰; Wherein bacterial classification is mixed strains, and each component proportion is by weight percentage: fruit wine yeast 60%, SHENGXIANG yeast 15%, distillery yeast 25%; Leavening temperature controls 15 ~ 20 DEG C, fermentation time 5 days.

Primary Fermentation: the clear liquid after above-mentioned just fermentation is separated with pomace, get clear liquid and carry out Primary Fermentation, be fermented thing total amount supplement glucose amount to 10% by accounting for, supplementing bacterial classification amount is 0.1 ‰, bacterial classification is with the mixed strains in just fermentation, leavening temperature controls 15 ~ 28 DEG C, and fermentation time 10 days, obtains lemon fluid.

Be separated and ageing: the lemon fluid after above-mentioned Primary Fermentation is left standstill 3 months, be separated after clarification, get clear liquid and add the sodium D-isoascorbate accounting for clear liquid total amount 0.2 ‰ and carry out rotproofing, after then sealing ageing 2-4 month, obtain the former wine of lemon.

Allotment: select the former wine 80 of above-mentioned lemon with parts by weight, sugar 15, pure water 5 is allocated, and through ageing after a while, clarification, filters and obtain finished wine.

Embodiment 2:

A kind of lemon wine, it obtains as follows:

Grind oil, squeeze the juice: with embodiment 1.

First fermentation: in the mixture after above-mentioned squeezing the juice, by the total amount accounting for mixture, adds glucose 10%, strain inoculation total amount 0.4 ‰; Wherein bacterial classification is mixed strains, and each component proportion is by weight percentage: fruit wine yeast 60%, SHENGXIANG yeast 20%, distillery yeast 20%; Leavening temperature controls 25 ~ 28 DEG C, fermentation time 2 days.

Primary Fermentation: be separated with pomace by the clear liquid after above-mentioned just fermentation, get clear liquid and carry out Primary Fermentation, is fermented thing total amount supplements glucose amount to 20% by accounting for, supplementing bacterial classification amount is 0.4 ‰, and bacterial classification is with the mixed strains in just fermentation, and leavening temperature controls 25 ~ 28 DEG C, fermentation time 6 days, obtains lemon fluid.

Distill being separated the pomace obtained by still kettle, liquor processed: wherein distilling pressure is 0.02 ~ 0.05 handkerchief, and distillation temperature is 95 ~ 110 DEG C, and temperature of cooling water is 65 ~ 75 DEG C.

Be separated and ageing: with embodiment 1.

Allotment: select the former wine 85 of above-mentioned lemon with parts by weight, glucose 5, pure water 5, after liquor 5 is allocated, through ageing after a while, clarification, filters and obtains finished wine.

Embodiment 3:

The mixing sugar 10% of dextrose plus saccharose is added, wherein glucose 60% by weight percentage, sucrose 40% in first fermentation, mixed strains inoculation total amount is 0.3 ‰, wherein fruit wine yeast 55% by weight percentage, SHENGXIANG yeast 15%, distillery yeast 30%, fermentation time 2 days;

Supplement above-mentioned mixing sugar amount to 15% in Primary Fermentation, supplementing above-mentioned mixed strains amount is 0.3 ‰, fermentation time 8 days;

In allotment, the amount of each component with parts by weight is: the former wine 80 of lemon, above-mentioned mixing sugar 4, pure water 6, and liquor 10 obtains finished wine.

All the other are with embodiment 2.

Claims

1. a lemon wine, is characterized in that: it comprises the former wine of lemon 80 ~ 100 parts, sugar 1 ~ 15 part and pure water 1 ~ 10 part, with parts by weight; Each component is after allotment, ageing, and clarification, filters and obtain; The former wine of described lemon is obtained like this: (1) is ground oil, squeezed the juice: squeeze the juice after lemon fresh fruit mill oil, obtain the mixture of slag and juice; (2) just ferment: the mixture obtained after aforementioned squeezing the juice is carried out just fermentation 2 ~ 5 days, wherein strain inoculation amount 0.1 ~ 0.4 ‰, sugar 5 ~ 10%, all by the total amount accounting for described mixture, temperature controls 15 ~ 28 DEG C; (3) Primary Fermentation: the clear liquid after just fermentation is separated with pomace, gets clear liquid and carry out Primary Fermentation 5 ~ 10 days, and supplement bacterial classification amount to 0.1 ~ 0.4 ‰, sugar amount is to 10 ~ 20%, all by the total amount being fermented thing described in accounting for, temperature controls 15 ~ 28 DEG C, obtains lemon fluid; (4) be separated and ageing: by lemon fluid leave standstill, clarification after be separated, get clear liquid and carry out rotproofing, then sealing ageing obtain the former wine of lemon; Described bacterial classification is mixed strains, and it is by fruit wine yeast 40 ~ 60%, SHENGXIANG yeast 15 ~ 35%, and distillery yeast 15 ~ 35% forms, by weight percentage.

2. a preparation method for lemon wine, is characterized in that: it comprises the following steps: (1) is ground oil, squeezed the juice: squeeze the juice after lemon fresh fruit mill oil, obtain the mixture of slag and juice; (2) just ferment: the mixture obtained after aforementioned squeezing the juice is carried out just fermentation 2 ~ 5 days, wherein strain inoculation amount 0.1 ~ 0.4 ‰, sugar 5 ~ 10%, all by the total amount accounting for described mixture, temperature controls 15 ~ 28 DEG C; (3) Primary Fermentation: the clear liquid after just fermentation is separated with pomace, gets clear liquid and carry out Primary Fermentation 5 ~ 10 days, and supplement bacterial classification amount to 0.1 ~ 0.4 ‰, sugar amount is to 10 ~ 20%, all by the total amount being fermented thing described in accounting for, temperature controls 15 ~ 28 DEG C, obtains lemon fluid; (4) be separated and ageing: by lemon fluid leave standstill, clarification after be separated, get clear liquid and carry out rotproofing, then sealing ageing obtain the former wine of lemon; (5) allocate: select the former wine of described lemon 80 ~ 100 parts with parts by weight, sugar 0 ~ 15 part, pure water 0 ~ 10 part allotment, ageing, clarification, filter and obtain finished wine; Wherein said bacterial classification is mixed strains, and it is by fruit wine yeast 40 ~ 60%, SHENGXIANG yeast 15 ~ 35%, and distillery yeast 15 ~ 35% forms, by weight percentage.