CN106085694A - A kind of preparation method of light Lemon wine - Google Patents
A kind of preparation method of light Lemon wine Download PDFInfo
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Abstract
The present invention discloses the preparation method of a kind of light Lemon wine, and described preparation method comprises the following steps: (1) one time fermentation: adds activated yeast mixture in lemon juice and ferments, obtains fermentation liquid A；(2) once filter: described fermentation liquid A is filtered, obtains fermentation liquid B；(3) ferment in second time: add activated yeast mixture in described fermentation liquid B and ferment, obtain fermentation liquid C；(4) secondary filter: described fermentation liquid C is filtered, obtaining Lemon wine, described preparation method uses fermenting twice and the mode of twice filtration, removes the yeast in fruit wine, reduce the meltage of yeast in fruit wine, make that fruit wine does not has obvious yeasty, clean taste, it is not necessary to use the clarifiers such as gelatin, ensure that the purity of Lemon wine mouthfeel, making that Lemon wine is as clear as crystal, sense organ good, ferment local-flavor is purer, it is ensured that the quality of product.
Description
Technical field
The present invention relates to the technical field that fermentation fruit wine produces, be specifically related to the preparation side of a kind of light Lemon wine
Method.
Background technology
Fermentation fruit wine is with fruit as raw material, through crushing, squeeze the juice, ferment (Partial fermentation or all fermentation) technique brew
The mild drinking wine of allotment, becomes ethanol with the sugar (or the sugar supplemented) of fruit itself through yeast fermentation.
Fructus Citri Limoniae is produced in hill area in East SiChuan more, and Fructus Citri Limoniae contains Fructus Citri Limoniae oil 7.4 ‰, soluble solid 9.5%, citric acid
6.7%, Vc58mg/100ml, crushing juice rate 38%, Vp2.5%, pectin 3%, simultaneously rich in the multivitamin such as inositol, limonene
And trace element, multiple effective nutritional labelings such as Fructus Citri Limoniae oil contains citral 4%, limonene 95%.Therefore, Fructus Citri Limoniae has life of quenching the thirst
Tianjin, heat clearing away of driving away summer heat, antiabortive, dredge stagnant, reduce phlegm, cough-relieving, stomach invigorating, spleen invigorating, pain relieving, the function such as sterilization；Cardiovascular and cerebrovascular vessel can also be improved follow
Ring, reduces cholesterol, beauty face-whitening-nourishing, reduces Skin Cell pigment and becomes, and has the scorbutic effect of prevention.Therefore, with Fructus Citri Limoniae it is
The Lemon wine taste of main material production and nutrition are the best, and Lemon wine market prospect is had an optimistic view of.
The production method of current lemon fermented fruit wine the steps include: Fructus Citri Limoniae fresh fruit → cleaning → making beating (or squeezing the juice) → Fructus Citri Limoniae
Juice → enzymolysis → filtration → tune sugar → alcohol fermentation → after-ripening → sterilizing → aging → allotment (sugar, ethanol, essence) → filtration
→ fill → sterilizing → inspection → finished product fermentation fruit wine.
The lemon fermented fruit wine that this technique produces, generation yeast during the fermentation, yeast self has the obvious ferment of band
Female taste, can be dissolved in fermentation liquid through regular hour a large amount of yeast, make to produce in lemon fermented fruit wine obvious yeast
Taste, causes lemon fermented fruit wine local flavor clouding, and mouthfeel is impure.
Summary of the invention
In view of this, the application provides the preparation method of a kind of light Lemon wine, uses fermenting twice and twice mistake
The mode of filter, removes the yeast in fruit wine, reduces the meltage of yeast in fruit wine, makes do not have obvious yeasty, mouth in fruit wine
Sense is salubrious, it is not necessary to use the clarifiers such as gelatin, it is ensured that the purity of Lemon wine mouthfeel, makes that Lemon wine is as clear as crystal, sees
Light is good, and ferment local-flavor is purer, it is ensured that the quality of product.
For solving above technical problem, the technical scheme that the present invention provides is the preparation side of a kind of light Lemon wine
Method, described preparation method comprises the following steps:
(1) one time fermentation: add activated yeast mixture in lemon juice and ferment, obtain fermentation liquid A；
(2) once filter: described fermentation liquid A is filtered, obtains fermentation liquid B；
(3) ferment in second time: add activated yeast mixture in described fermentation liquid B and ferment, obtain fermentation liquid C；
(4) secondary filter: described fermentation liquid C is filtered, obtains Lemon wine.
Preferably, in described step (1), the pol of described lemon juice is 16 18 ° of Bx, contains in described lemon juice
SO2 30—110mg/L。
Preferably, in described step (1), the preparation method of described lemon juice is: squeezed the juice by cleaned Lemon fruit, uses
The stainless steel sift net filtration of 100 mesh, adds 1 1.5 times of volume of water mix homogeneously, then adds white sugar sugar addition, adds SO2
Suppression miscellaneous bacteria, obtains described lemon juice.
Preferably, in described step (1) and described step (3), the preparation method of described activated yeast mixture is: take dry ferment
Mother, the water mix homogeneously of 20 30 DEG C of 10 times of weight of addition, activate 10 15min, obtain activated yeast mixture, every liter of Lemon fruit
Juice needs the consumption of described dry yeast to be 0.4 0.6g.
Preferably, in described step (1), fermentation temperature is 30 32 DEG C, monitors alcoholic strength, work as alcoholic strength in sweat
When being 5 6%, reduction temperature, to 35 DEG C, to suppress sweat, obtains described fermentation liquid A.
Preferably, in described step (2), described fermentation liquid A first carries out kieselguhr filtration, then carries out resin filter, obtains institute
Stating fermentation liquid B, using the purpose filtered is to remove the yeast in fermentation liquid B, reduces the yeast meltage at fermentation liquid B, simultaneously
Filter impurity.
Preferably, in described step (3), described fermentation liquid B, before adding activated yeast mixture, is first warming up to 30 32 DEG C,
Heating-up time 3 4h, then add white sugar sugar addition to 16 18 ° of Bx.
Preferably, in described step (3), sweat is monitored alcoholic strength and pol, when alcoholic strength is 10 12%, and
When pol is 8 10 ° of Bx, reduction temperature, to 35 DEG C, to suppress sweat, obtains described fermentation liquid C.
Preferably, in described step (4), described fermentation liquid C first carries out kieselguhr filtration, then carries out resin filter, obtains institute
Stating Lemon wine, using the purpose filtered is the yeast in fermentation liquid C equally, reduces the yeast meltage at fermentation liquid C, simultaneously
Avoid using the clarifiers such as gelatin, it is ensured that the purity of Lemon wine mouthfeel, make Lemon wine as clear as crystal, go sightseeing.
Preferably, described preparation method also includes sterilizing aging, filters subpackage；Described sterilizing aging is: by step (4) institute
After the Lemon wine stated uses pasteurization, proceed to container and seal, aging 36 months；Described filtration is packed as: after aging
Lemon wine carry out kieselguhr filtration, resin filter, aseptic filtration successively after, check fill.
Compared with prior art, its detailed description is as follows: prepared by the fermentation of existing Lemon wine for technical scheme
Flow process is generally: Fructus Citri Limoniae juice → enzymolysis → filtration → tune sugar → alcohol fermentation → after-ripening → sterilizing → aging → allotment (sugar, wine
Essence, essence) → filtration → fill → sterilizing → inspection → finished product fermentation fruit wine.The operation of employing one time fermentation, and after fermentation
Not filtration step, the Lemon wine that above-mentioned technique is produced has certain yeasty, and fragrance is clouding, and mouthfeel is impure.This
Application technical scheme provides the preparation method of a kind of light Lemon wine, is sent out by one time fermentation, once filtration, secondary
Ferment, the step of secondary filter, the most once filtered and secondary filter step be under cryogenic conditions filtration, filtered by kieselguhr
And resin filter, to remove the yeast in liquid, reduce the meltage of yeast, make that fruit wine does not has obvious yeasty, mouthfeel is clear
Refreshing；Eliminate the sarcocarp or other float, precipitate occurred in liquid, it is not necessary to use the clarifiers such as gelatin simultaneously, it is ensured that
The purity of Lemon wine mouthfeel, makes that Lemon wine is as clear as crystal, goes sightseeing.Additionally, use one time fermentation and ferment in second time knot
The mode closed, the ferment local-flavor making Lemon wine is purer, it is ensured that the quality of product.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that technical scheme, below in conjunction with specific embodiment pair
The present invention is described in further detail.
Embodiment 1
The preparation method of a kind of light Lemon wine described in the present embodiment, described preparation method comprises the following steps:
Fructus Citri Limoniae selects and cleans: take Fresh Lemon fruit, and it is carried out artificial separation, remove immaturity or have disease pest
Fruit, cleans selecting qualified Lemon fruit water；
Squeeze the juice and allocate: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with the stainless steel sift net filtration of 100 mesh,
Add 1 times of volume of water mix homogeneously, then add white sugar sugar addition to 17 ° of Bx, add 70mg/L SO2Suppression miscellaneous bacteria, obtains lemon
Mango juice；
Prepared by activated yeast mixture: take dry yeast, the water mix homogeneously of 25 DEG C of 10 times of weight of addition, activate 10min, to obtain final product
Activated yeast mixture；
One time fermentation: adding activated yeast mixture in lemon juice (needs dry yeast 0.5 0.6g by every liter of lemon juice
Meter) ferment, temperature control 31 DEG C, in sweat monitor alcoholic strength, when alcoholic strength is 5%, reduce temperature to 4 DEG C,
To suppress sweat, obtain described fermentation liquid A；
Once filter: described fermentation liquid A is first carried out kieselguhr filtration, then carries out resin filter, obtain described fermentation liquid B；
Ferment in second time: described fermentation liquid B is to slowly warm up to 31 DEG C by the 3.5h time, with white sugar sugar addition extremely
17 ° of Bx, add activated yeast mixture (needing based on dry yeast 0.4 0.5g by every liter of lemon juice) and ferment, supervise in sweat
Surveying alcoholic strength and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduction temperature is to 4 DEG C, to suppress fermentation
Process, obtains fermentation liquid C；
Secondary filter: described fermentation liquid C is first carried out kieselguhr filtration, then carries out resin filter, obtain Lemon wine；
Sterilizing aging: after described Lemon wine is used pasteurization, proceeds to container and seals, aging 4 months；
Filter subpackage: after the Lemon wine after aging is carried out kieselguhr filtration, resin filter, aseptic filtration successively, inspection
Test fill.
Embodiment 2
The preparation method of a kind of light Lemon wine described in the present embodiment, described preparation method comprises the following steps:
Fructus Citri Limoniae selects and cleans: take Fresh Lemon fruit, and it is carried out artificial separation, remove immaturity or have disease pest
Fruit, cleans selecting qualified Lemon fruit water；
Squeeze the juice and allocate: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with the stainless steel sift net filtration of 100 mesh,
Add 1.5 times of volume of water mix homogeneously, then add white sugar sugar addition to 18 ° of Bx, add 110mg/L SO2Suppression miscellaneous bacteria,
Obtain lemon juice；
Prepared by activated yeast mixture: take dry yeast, the water mix homogeneously of 30 DEG C of 10 times of weight of addition, activate 15min, to obtain final product
Activated yeast mixture；
One time fermentation: adding activated yeast mixture in lemon juice (needs dry yeast 0.5 0.6g by every liter of lemon juice
Meter) ferment, temperature control 32 DEG C, in sweat monitor alcoholic strength, when alcoholic strength is 6%, reduce temperature to 5 DEG C,
To suppress sweat, obtain described fermentation liquid A；
Once filter: described fermentation liquid A is first carried out kieselguhr filtration, then carries out resin filter, obtain described fermentation liquid B；
Ferment in second time: by the 4h time, described fermentation liquid B is to slowly warm up to 32 DEG C, with white sugar sugar addition to 18 °
Bx, adds activated yeast mixture (needing based on dry yeast 0.4 0.5g by every liter of lemon juice) and ferments, and monitors wine in sweat
Precision and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduction temperature, to 5 DEG C, was fermented with suppression
Journey, obtains fermentation liquid C；
Secondary filter: described fermentation liquid C is first carried out kieselguhr filtration, then carries out resin filter, obtain Lemon wine；
Sterilizing aging: after described Lemon wine is used pasteurization, proceeds to container and seals, aging 3 months；
Filter subpackage: after the Lemon wine after aging is carried out kieselguhr filtration, resin filter, aseptic filtration successively, inspection
Test fill.
Embodiment 3
The preparation method of a kind of light Lemon wine described in the present embodiment, described preparation method comprises the following steps:
Fructus Citri Limoniae selects and cleans: take Fresh Lemon fruit, and it is carried out artificial separation, remove immaturity or have disease pest
Fruit, cleans selecting qualified Lemon fruit water；
Squeeze the juice and allocate: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with the stainless steel sift net filtration of 100 mesh,
Add 1 times of volume of water mix homogeneously, then add white sugar sugar addition to 16 ° of Bx, add 30mg/L SO2Suppression miscellaneous bacteria, obtains lemon
Mango juice；
Prepared by activated yeast mixture: take dry yeast, the water mix homogeneously of 20 DEG C of 10 times of weight of addition, activate 10min, to obtain final product
Activated yeast mixture；
One time fermentation: adding activated yeast mixture in lemon juice (needs dry yeast 0.5 0.6g by every liter of lemon juice
Meter) ferment, temperature control 30 DEG C, in sweat monitor alcoholic strength, when alcoholic strength is 5%, reduce temperature to 3 DEG C,
To suppress sweat, obtain described fermentation liquid A；
Once filter: described fermentation liquid A is first carried out kieselguhr filtration, then carries out resin filter, obtain described fermentation liquid B；
Ferment in second time: by the 3h time, described fermentation liquid B is to slowly warm up to 30 DEG C, with white sugar sugar addition to 16 °
Bx, adds activated yeast mixture (needing based on dry yeast 0.4 0.5g by every liter of lemon juice) and ferments, and monitors wine in sweat
Precision and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduction temperature, to 3 DEG C, was fermented with suppression
Journey, obtains fermentation liquid C；
Secondary filter: described fermentation liquid C is first carried out kieselguhr filtration, then carries out resin filter, obtain Lemon wine；
Sterilizing aging: after described Lemon wine is used pasteurization, proceeds to container and seals, aging 4 months；
Filter subpackage: after the Lemon wine after aging is carried out kieselguhr filtration, resin filter, aseptic filtration successively, inspection
Test fill.
Embodiment 4
The preparation method of a kind of light Lemon wine described in the present embodiment, described preparation method comprises the following steps:
Fructus Citri Limoniae selects and cleans: take Fresh Lemon fruit, and it is carried out artificial separation, remove immaturity or have disease pest
Fruit, cleans selecting qualified Lemon fruit water；
Squeeze the juice and allocate: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with the stainless steel sift net filtration of 100 mesh,
Add 1.5 times of volume of water mix homogeneously, then add white sugar sugar addition to 16 ° of Bx, add 70mg/L SO2Suppression miscellaneous bacteria,
Lemon juice；
Prepared by activated yeast mixture: take dry yeast, the water mix homogeneously of 30 DEG C of 10 times of weight of addition, activate 10min, to obtain final product
Activated yeast mixture；
One time fermentation: adding activated yeast mixture in lemon juice (needs dry yeast 0.5 0.6g by every liter of lemon juice
Meter) ferment, temperature control 32 DEG C, in sweat monitor alcoholic strength, when alcoholic strength is 5%, reduce temperature to 4 DEG C,
To suppress sweat, obtain described fermentation liquid A；
Once filter: described fermentation liquid A is first carried out kieselguhr filtration, then carries out resin filter, obtain described fermentation liquid B；
Ferment in second time: described fermentation liquid B is to slowly warm up to 32 DEG C by the 3.5h time, with white sugar sugar addition extremely
16 ° of Bx, add activated yeast mixture (needing based on dry yeast 0.4 0.5g by every liter of lemon juice) and ferment, supervise in sweat
Surveying alcoholic strength and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduction temperature is to 4 DEG C, to suppress fermentation
Process, obtains fermentation liquid C；
Secondary filter: described fermentation liquid C is first carried out kieselguhr filtration, then carries out resin filter, obtain Lemon wine；
Sterilizing aging: after described Lemon wine is used pasteurization, proceeds to container and seals, aging 5 months；
Filter subpackage: after the Lemon wine after aging is carried out kieselguhr filtration, resin filter, aseptic filtration successively, inspection
Test fill.
Embodiment 5
The preparation method of a kind of light Lemon wine described in the present embodiment, described preparation method comprises the following steps:
Fructus Citri Limoniae selects and cleans: take Fresh Lemon fruit, and it is carried out artificial separation, remove immaturity or have disease pest
Fruit, cleans selecting qualified Lemon fruit water；
Squeeze the juice and allocate: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with the stainless steel sift net filtration of 100 mesh,
Add 1 times of volume of water mix homogeneously, then add white sugar sugar addition to 16 ° of Bx, add 110mg/L SO2Suppression miscellaneous bacteria,
Lemon juice；
Prepared by activated yeast mixture: take dry yeast, the water mix homogeneously of 31 DEG C of 10 times of weight of addition, activate 15min, to obtain final product
Activated yeast mixture；
One time fermentation: adding activated yeast mixture in lemon juice (needs dry yeast 0.5 0.6g by every liter of lemon juice
Meter) ferment, temperature control 31 DEG C, in sweat monitor alcoholic strength, when alcoholic strength is 6%, reduce temperature to 4 DEG C,
To suppress sweat, obtain described fermentation liquid A；
Once filter: described fermentation liquid A is first carried out kieselguhr filtration, then carries out resin filter, obtain described fermentation liquid B；
Ferment in second time: described fermentation liquid B is to slowly warm up to 32 DEG C by the 3.5h time, with white sugar sugar addition extremely
17 ° of Bx, add activated yeast mixture (needing based on dry yeast 0.4 0.5g by every liter of lemon juice) and ferment, supervise in sweat
Surveying alcoholic strength and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduction temperature is to 4 DEG C, to suppress fermentation
Process, obtains fermentation liquid C；
Secondary filter: described fermentation liquid C is first carried out kieselguhr filtration, then carries out resin filter, obtain Lemon wine；
Sterilizing aging: after described Lemon wine is used pasteurization, proceeds to container and seals, aging 6 months；
Filter subpackage: after the Lemon wine after aging is carried out kieselguhr filtration, resin filter, aseptic filtration successively, inspection
Test fill.
Embodiment 6
Respectively in the Lemon wine of each batch of embodiment 1 embodiment 5, respectively randomly draw 6 bottles of Lemon wine sample, and
Randomly select commercially available certain Lemon wine 6 bottles and carry out organoleptic indicator's inspection as reference examples, employing GB/T15038-1994 method
Surveying, use the method for regulation in GB/T15038 to carry out Physico-chemical tests, the average data of detection the results are shown in Table 1, table 2, table 3.
Organoleptic indicator's testing result of table 1 embodiment 15 Lemon wine sample
Organoleptic indicator's testing result of table 2 reference examples Lemon wine sample
Table 3 embodiment 15 and the physical and chemical index testing result of reference examples Lemon wine sample
From table 1, table 2 it can be seen that the Lemon wine of technical scheme has clear, color and luster is light golden rod yellow
To deep coloured gold color, having lemon fermented perfume (or spice), aroma is without obvious stimulation sense and abnormal flavour, and taste is fine and smooth, plentiful, and does not has fermentation fruit wine
Yeasty, the Lemon wine prepared compared to prior art, the Lemon wine organoleptic indicator of technical scheme is more preferable.From
Table 3 is it can be seen that the total sugar of Lemon wine of technical scheme and total acid ratio are moderate, and in good taste, sugar-free extract content is more
Height, therefore, technical scheme Lemon wine physical and chemical index is more preferable.
Below it is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred implementation is not construed as
The restriction of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, it is also possible to make some improvements and modifications, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (10)
1. the preparation method of a light Lemon wine, it is characterised in that: described preparation method comprises the following steps:
(1) one time fermentation: add activated yeast mixture in lemon juice and ferment, obtain fermentation liquid A；
(2) once filter: described fermentation liquid A is filtered, obtains fermentation liquid B；
(3) ferment in second time: add activated yeast mixture in described fermentation liquid B and ferment, obtain fermentation liquid C；
(4) secondary filter: described fermentation liquid C is filtered, obtains Lemon wine.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (1)
In, the pol of described lemon juice is 16 18 ° of Bx, containing SO in described lemon juice230—110mg/L。
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (1)
In, the preparation method of described lemon juice is: squeezed the juice by cleaned Lemon fruit, with the stainless steel sift net filtration of 100 mesh, adds
1 1.5 times of volume of water mix homogeneously, then add white sugar sugar addition, add SO2Suppression miscellaneous bacteria, obtains described lemon juice.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (1)
With in described step (3), the preparation method of described activated yeast mixture is: take dry yeast, 20 30 DEG C of 10 times of weight of addition
Water mix homogeneously, activates 10 15min, obtains activated yeast mixture, and the consumption of every liter of lemon juice described dry yeast of need is 0.4
0.6g。
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (1)
In, fermentation temperature is 30 32 DEG C, monitors alcoholic strength in sweat, when alcoholic strength is 5 6%, reduces temperature to 35
DEG C, to suppress sweat, obtain described fermentation liquid A.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (2)
In, described fermentation liquid A first carries out kieselguhr filtration, then carries out resin filter, obtains described fermentation liquid B.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (3)
In, described fermentation liquid B, before adding activated yeast mixture, is first warming up to 30 32 DEG C, heating-up time 3 4h, then adds white sugar
Sugar addition is to 16 18 ° of Bx.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (3)
In, sweat is monitored alcoholic strength and pol, when alcoholic strength is 10 12%, and when pol is 8 10 ° of Bx, reduces temperature
To 35 DEG C, to suppress sweat, obtain described fermentation liquid C.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described step (4)
In, described fermentation liquid C first carries out kieselguhr filtration, then carries out resin filter, obtains described Lemon wine.
The preparation method of a kind of light Lemon wine the most according to claim 1, it is characterised in that: described preparation side
Method also includes sterilizing aging, filters subpackage；Described sterilizing aging is: the Lemon wine described in step (4) is used pasteurization
After, proceed to container and seal, aging 36 months；Described filtration is packed as: the Lemon wine after aging carries out kieselguhr successively
After filtration, resin filter, aseptic filtration, check fill.
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| CN109055105A (en) * | 2018-09-18 | 2018-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich lemon wine |
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| 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 |
| CN109055105A (en) * | 2018-09-18 | 2018-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of selenium-rich lemon wine |
| CN109055105B (en) * | 2018-09-18 | 2022-02-15 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of selenium-rich lemon wine |
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