CN106754066A - A kind of lemon wine and preparation method thereof - Google Patents
A kind of lemon wine and preparation method thereof Download PDFInfo
- Publication number
- CN106754066A CN106754066A CN201710033083.8A CN201710033083A CN106754066A CN 106754066 A CN106754066 A CN 106754066A CN 201710033083 A CN201710033083 A CN 201710033083A CN 106754066 A CN106754066 A CN 106754066A
- Authority
- CN
- China
- Prior art keywords
- wine
- lemon
- honey
- days
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of lemon wine and preparation method thereof.Mostly it is sugar and lemon 1 for existing lemon wine：1 high temperature distillation is fermented, and the abundant nutrition of lemon juice is destroyed under high temperature, influences its effect, and mouthfeel is not good, and sugared proportion is high, is unsuitable for the elderly and drinks, addition influence product quality and the shortcoming of quality guarantee period of water.The present invention carries out normal temperature fermentation, scheduling, seasoning with lemon fresh fruit, wine, rock sugar, ice honey, honey, there is provided one kind formula is accurate, meets scientific theory, and mouthfeel is good, its nutritious lemon wine and preparation method thereof.
Description
Technical field
The present invention relates to a kind of processing method of fruit wine, more particularly to a kind of lemon wine and preparation method thereof.
Prior art
Lemon wine formula in the market and spread and there are hundreds of kinds in various lemon liquor method for making among the people, such as China
Steamed containing fermentation clear juice and the poor slag of fermentation in " lemon wine and preparation method thereof " lemon wine disclosed in patent CN105925418
Obtained white wine is evaporated, clear juice is the supernatant of lemon juice and grain co-fermentation thing, and white wine is that lemon juice and grain are common
With the wine that the poor slag of the fermentation of fermentate is obtained through distillation.The method for preparing lemon wine with lemon juice and grain co-fermentation, it lacks
Put and be：Grain is difficult to grasp with fruit co-fermentation alcoholic degree, and two is that aroma presses the original delicate fragrance of fruit, it is impossible to deeply simultaneously
Sufficiently discharge the various active ingredients in effect and effect, particularly lemon peel of lemon each several part.Three are and other wine brewing
Raw material method fermented distilled together, destroys the abundant nutrition of lemon juice under high temperature, influence its effect, and four is after heating
Lemon also have impact on the later stage quality and mouthfeel of product.
A kind of raw material of " processing method of Lemon wine " his needs are particular about as disclosed in Chinese patent CN105925428, no
It is easy to operate, such as barms：Fruit wine yeast is separated from lemon surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened,
It is standby by after yeast screening assay, Amplification Culture；One is inapplicable popularization and application, and two is complicated program, and grasp is difficult, have impact on
The stability of product, three is that lemon surface is that, in the absence of yeast, its technique should be realized.
" a kind of lemon wine and preparation method thereof " 250-500 grams of lemon, white as disclosed in Chinese patent CN105586229A
200-500 grams of wine, 50-200 grams of sweet ingredient, clear water, sugared 50-150 grams as sweet ingredient or 100-200 grams of honey, its
Shortcoming one is that the proportion of sugar in raw material is higher, is unsuitable for the elderly and drinks；Two is to employ the way of distillation, destroys battalion in lemon
Form point and multivitamin, three is that the addition of water can influence quality, mouthfeel and the quality guarantee period of product.
The content of the invention
The present invention is directed to above-mentioned deficiency, there is provided a kind of normal temperature fermentation, and formula is accurate, meets scientific theory, and mouthfeel is good, its battalion
Support abundant lemon wine and preparation method thereof.
The present invention is achieved through the following technical solutions：
A kind of lemon wine, including the raw material of following ratio of weight and number is made：
The honey 2~3 of 180~300 ice honey of lemon fresh fruit 1000~1500 wine, 900~1000 rock sugar 10~12
Lemon method for preparing medicated wine is：
A choosing fruits：Excellent fresh fruit is selected, cleaned, be filtered dry, stripping and slicing；
B fermentation：The lemon block of A treatment be proportionally added into rock sugar, ice honey, wine mix to be fitted into crock to soak honey and ferment, 80~100
By in its wine juice clarification initial filter, refined filtration to big tank after it；
C blending：The fermentation lemon wine of B is scheduled to 28~38 degree with 5~10 years cellar for storing things wine, is proportionally added into honey seasoning again
Pour into and packed in tank.
In order to more preferable mouthfeel and quality in step B fermentation by the lemon block of A treatment be proportionally added into rock sugar, ice honey,
Wine mixing is fitted into crock soaks honey fermentation, after its wine juice is clarified in initial filter, refined filtration to big tank after 80~100 days, addition weight
The yeast mixing of portion rate 0.2~0.3, enters back into step C.
The sweet fermentation temperature of step B leaching is stirred at 15~35 DEG C after 3 days, and once amounts to 30 days, 80 every stirring in 2~5 days
By in its wine juice clarification initial filter, refined filtration to big tank after~100 days.
Yeast is Angel Yeast.
Lemon is steep in wine with very many effects, status of cough can be exactly helped improve first, the battalion in the middle of lemon
Form point after being dissolved in wine, this kind of wine can just help preventing phlegm from forming and stopping coughing.In addition some lemons are suitably drunk to steep in wine and can also rise
To certain effect for preventing and treating kidney stone, because have a kind of material for being called citrate in the middle of lemon, this kind of material energy
Certain effect for suppressing calcium salt crystallization is enough played, because lemon the inside is containing abundant vitamin C and citric acid, can be had soft
Change blood vessel, the effect of whitening and skin-protecting, so playing the role of to treat cranial vascular disease well for lemon, is also exactly that lemon can
To improve the symptom that human body is suffered from indiestion, play the role of to improve stomach.
The present invention adds various sugar to carry out normal temperature fermentation in formula, but the content of sugar is very low relative to prior art,
8% or so is only account for, in the case where sugar is so low, how the present invention realizes fermentation, and temperature is exactly controlled in technique
Degree, mixing time, spontaneous fermentation length etc. have carried out scientific and reasonable research.Sent out with major ingredient with simple lemon fresh fruit
Ferment, for more preferable effect, adds very small amount of yeast, is fitted to allow mouthfeel more alcohol to slide soft, salubrious tasty and refreshing, acidity
Preferably, cellar for storing things wine is added in the later stage to be scheduled, seasoning has been carried out with honey, it is ensured that be stabilization per batch products mouthfeel quality
, mellowness.
Lemon juice can resist scurvy, preventing cold containing citrin, tannin and vitamin A, B, C etc., with preventing
With the effect for eliminating cutaneous pigmentation；Pericarp is containing volatile oil, tannin, oxalic acid, calcium, pectin etc..Promoting the circulation of qi；And stomach；Analgesic.Main spleen
The stagnation of the circulation of vital energy；Abdominal distention；Poor appetite.Fruit and skin cook major ingredient simultaneously, can ideally remain the nutrition of fruit, and add
The delicate fragrance of product.Yeast is a kind of edible, nutritious unicellular microorganism, it is called in nutrition " take no
Most nutrient source ".In addition to protein, carbohydrate, lipid, yeast is also rich in multivitamin, mineral matter and enzyme,
Can more excite the nutritional ingredient of Lemon fruit fully to ferment, abundant composition is stayed in wine, add the mellowness of wine.It is of the invention former
Material source is wide, is formulated reasonable science, simple production process, beneficial to promoting production application.
Specific embodiment
Embodiment one
A kind of lemon wine, including the raw material of following ratio of weight and number is made：
Lemon fresh fruit 1000g wine 900g rock sugar 180g ice honey 10g honey 2g
Lemon method for preparing medicated wine is：
A choosing fruits：Excellent fresh fruit is selected, cleaned, be filtered dry, stripping and slicing；
B fermentation：The lemon block of A treatment is separately added into rock sugar, ice honey, wine in order in proportion mixes to be fitted into crock and soak honey and send out
Ferment, by its wine juice clarification initial filter, refined filtration to big tank after 80 days；
C blending：The lemon wine of B fermentation is scheduled to 28 degree with 5 years 55 degree of cellar for storing things wine, is proportionally added into the seasoning of 2g honey again
Pour into and packed in tank.
Embodiment two
Raw material including following ratio of weight and number is made：
Lemon fresh fruit 1500g wine 1000g rock sugar 300g ice honey 12g honey 3g
Lemon method for preparing medicated wine is：
A choosing fruits：Excellent fresh fruit is selected, cleaned, be filtered dry, stripping and slicing；
B fermentation：The lemon block that A is processed is proportionally added into leaching honey during the sweet mixing of wine, rock sugar, ice is fitted into crock to ferment, 100 days
Its wine juice is clarified into initial filter afterwards, in refined filtration to big tank after, add the yeast mixing of ratio of weight and number 0.3g；
C blending：The fermentation lemon wine of B is scheduled to 35 degree with 8 years 53 degree of cellar for storing things wine, adds the seasoning of 3g honey to pour into again into tank
In packed.
Embodiment three
Lemon fresh fruit 1300g wine 1000g rock sugar 250g ice honey 12g honey 2.5g
Lemon method for preparing medicated wine is：
A choosing fruits：Excellent fresh fruit is selected, cleaned, be filtered dry, stripping and slicing；
B fermentation：The lemon block of A treatment be sequentially added into rock sugar, ice honey, wine in proportion mix to be fitted into crock and soak honey and ferment,
Fermentation temperature is stirred at 15~35 DEG C after 3 days, and is once amounted to 30 days every stirring in 2~5 days, clarifies its wine juice after 90 days
After in initial filter, refined filtration to big tank, the Angel Yeast mixing of 0.26g is added；
C blending：The fermentation lemon wine of B is scheduled to 38 degree with 10 years 57 degree of cellar for storing things wine, is proportionally added into honey seasoning again
Pour into and packed in tank.
Because raw material is fresh fruit class, product quality is non-constant, is influenceed by temperature, stirring dynamics etc. in post-production, is stored
The scheduling quantum of wine is also non-constant, and Main Basiss are that the control of demand and the finished wine number of degrees of client is held.
Claims (4)
1. a kind of lemon wine, it is characterised in that the raw material including following ratio of weight and number is made：
The honey 2~3 of 180~300 ice honey of lemon fresh fruit 1000~1500 wine, 900~1000 rock sugar 10~12
Lemon method for preparing medicated wine is：
A choosing fruits：Excellent fresh fruit is selected, cleaned, be filtered dry, stripping and slicing；
B fermentation：The lemon block of A treatment be proportionally added into rock sugar, ice honey, wine mix to be fitted into crock to soak honey and ferment, 80~100
By in its wine juice clarification initial filter, refined filtration to big tank after it；
C blending：The fermentation lemon wine of B is scheduled to 28~38 degree with 5~10 years cellar for storing things wine, is proportionally added into honey seasoning again
Pour into and packed in tank.
2. a kind of lemon wine as claimed in claim 1 and preparation method thereof, it is characterised in that：Step B is fermented：By A treatment
Leaching honey ferments during lemon block is proportionally added into rock sugar, ice honey, wine mixing is fitted into crock, after 80~100 days by the clarification of its wine juice just
After in filter, refined filtration to big tank, the yeast mixing of ratio of weight and number 0.2~0.3 is added, enter back into step C.
3. a kind of lemon wine as claimed in claim 1 or 2 and preparation method thereof, it is characterised in that：The sweet fermentation temperature of step B leaching
At 15~35 DEG C, stirred after 3 days, and once amounted to 30 days every stirring in 2~5 days, after 80~100 days by the clarification of its wine juice just
In filter, refined filtration to big tank.
4. a kind of lemon wine as claimed in claim 2 and preparation method thereof, it is characterised in that：Yeast is Angel Yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710033083.8A CN106754066A (en) | 2017-01-18 | 2017-01-18 | A kind of lemon wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710033083.8A CN106754066A (en) | 2017-01-18 | 2017-01-18 | A kind of lemon wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106754066A true CN106754066A (en) | 2017-05-31 |
Family
ID=58946057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710033083.8A Pending CN106754066A (en) | 2017-01-18 | 2017-01-18 | A kind of lemon wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106754066A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576125A (en) * | 2018-12-07 | 2019-04-05 | 中法合营王朝葡萄酿酒有限公司 | A kind of preparation method of honey lemon wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146547A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household lemon wine brewing process |
| CN104651167A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Household lemon fruit wine production method |
| CN105886254A (en) * | 2016-06-30 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Method for brewing lemon fruit wine |
| CN106148068A (en) * | 2015-03-25 | 2016-11-23 | 广东中兴绿丰发展有限公司 | Lemon wine and brewing method thereof |
-
2017
- 2017-01-18 CN CN201710033083.8A patent/CN106754066A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146547A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household lemon wine brewing process |
| CN104651167A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Household lemon fruit wine production method |
| CN106148068A (en) * | 2015-03-25 | 2016-11-23 | 广东中兴绿丰发展有限公司 | Lemon wine and brewing method thereof |
| CN105886254A (en) * | 2016-06-30 | 2016-08-24 | 安徽铭传酒业有限责任公司 | Method for brewing lemon fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576125A (en) * | 2018-12-07 | 2019-04-05 | 中法合营王朝葡萄酿酒有限公司 | A kind of preparation method of honey lemon wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649276B (en) | Flower fruit/vegetable honey wine and preparation method thereof | |
| CN103773653B (en) | A kind of brewing method of hawthorn banana mulse | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN1259405C (en) | fruity yellow wine and production method thereof | |
| CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN102399662B (en) | Brewing method of black garlic wine | |
| Kaur et al. | Traditional bio-preservation in beverages: Fermented beverages | |
| CN103387902A (en) | Preparation method of loquat fruit wine | |
| CN105273960A (en) | Method for manufacturing roselle flavored starfruit wine | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN101407756A (en) | solid-state brewing technique for peach fruit vinegar | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN107712523A (en) | One kind fermentation pineapple beverages underflow and preparation method thereof | |
| CN102127495B (en) | Purely brewed composite fruit wine and preparation method thereof | |
| CN104629983B (en) | A kind of preparation method strengthening jujube wine | |
| CN106701427A (en) | Fruit wine of roses and citrus and brewing technology of fruit wine | |
| CN101544938A (en) | Method for producing ganoderma lucidum dark plum wine | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN104371882A (en) | Cherry and lotus seed health care wine making method | |
| CN106754066A (en) | A kind of lemon wine and preparation method thereof | |
| CN108949491A (en) | A kind of acid pears vinegar and its brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |