CN108384677A - A kind of brewing method of lemon honey wine - Google Patents
A kind of brewing method of lemon honey wine Download PDFInfo
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- CN108384677A CN108384677A CN201810271534.6A CN201810271534A CN108384677A CN 108384677 A CN108384677 A CN 108384677A CN 201810271534 A CN201810271534 A CN 201810271534A CN 108384677 A CN108384677 A CN 108384677A
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Abstract
The invention discloses a kind of brewing methods of lemon honey wine, including fruit processing step, enzymatic treatment step, set-up procedure, inoculation step, de- bitter step and packaging, sterilisation step.The brewing method of the lemon honey wine of the present invention, the brewing method is using Limon pulp and lemon pericarp as raw material, using the lemon fermented new type fruit wine for spawning unique flavor, improves the processing and utilization ability to lemon resource, abundant food variety is filled with a blank for current fruit wine market.
Description
Technical field
The present invention relates to a kind of brewing method more particularly to a kind of brewing methods of lemon honey wine.
Background technology
Lemon is a kind of fruit with very high nutrition and medical value, and citron fruit crushing juice rate about 38% is soluble
Solid content 8.5%, lemon contain abundant citric acid, lemonene essential oil, flavonoids, vitamin C, vitamin A, citrin, dimension
Raw element B1, vitamin B2, niacin, quininic acid, malic acid, aurantiamarin, aurantiin, coumarin and Ca, Fe, Mg, P, Zn etc. are more
Kind trace element, therefore, often feeding burst to a variety of diseases such as cardiovascula arteriosclerosis, heart disease, hypertension, scurvy, oral cavity with lemon
Ulcer, calculus etc. have certain prevention and auxiliary therapeutic action.Currently, although lemon nutritive value is abundant, medical value is very high,
Due to its sour hardship, processing capacity only accounts for 20% or so of total output, and the processing of China's lemon juice is concentrated mainly on lemon concentration fruit
Juice and original fruit juice, due to lemon low output, and to the PRODUCTION TRAITS of these products than later, so these products are also far from
Can meet the needs of country of China, in terms of Lemon wine, have been focused into the small lot production of lemon soaking wine, due to lemon
Lemon acidity weight, the influence of bitter substance, unripe brewage process in the survival of yeast difficulty and lemon.
Invention content
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of brewing method of lemon honey wine,
The brewing method, using the lemon fermented new type fruit wine for spawning unique flavor, is improved using Limon pulp and lemon pericarp as raw material
To the processing and utilization ability of lemon resource, food variety is enriched, a blank is filled with for current fruit wine market.
The purpose of the present invention adopts the following technical scheme that realization：
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：Potassium metabisulfite and pectase are sequentially added into mixing fruit, then enzyme deactivation obtains primary
React fruit；
Set-up procedure：Honey sugar addition is added into primary reaction fruit, then adjusts the pH of primary reaction fruit, obtains
To secondary reaction fruit；
Inoculation step：Into secondary reaction fruit, access activation grape wine fruit wine yeast, is put into constant temperature in constant incubator
Fermentation, obtains fermentation fruit wine, then filters, clarifies, obtains lemon former wine；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, then ageing in the cool；
Packaging, sterilisation step：Lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
Further, in enzymatic treatment step, per 1L in mixing fruit, 50-120mg potassium metabisulfites, 50- is added
200mg pectases.
Further, in set-up procedure, the volume ratio of primary reaction fruit and honey is 1：(0.18-0.28).
Further, in set-up procedure, the pol of adjustment primary reaction fruit is 19-25 ° of Brix, pH 3.2-3.8.
Further, in inoculation step, the activation method of activation grape wine fruit wine yeast is：At room temperature, 200mL lemons are taken
Fruit juice is heated up to 38 DEG C, a concentration of 5%-10% of lemon juice, and the pol of lemon juice is 5-8 ° of Brix, in lemon juice
Be added 10g grape wine fruit wine yeasts, stirring and dissolving, 15-30min postcoolings to 28-30 DEG C to get to activation grape wine fruit wine ferment
It is female.
Further, in inoculation step, the additive amount of activation grape wine fruit wine yeast is secondary reaction fruit volume
5%-8%.
Further, clear to be as follows in inoculation step：Chitosan is added into filtered fermentation fruit wine
Solution is stood for 24 hours at room temperature, obtains lemon former wine；Wherein, the mass concentration of chitosan solution is 10g/L, fermentation fruit wine and shell
The volume ratio of glycan solution is 100：(1-6).
Further, in inoculation step, it is complete in the acetum that volumetric concentration is 2% that chitosan solution is that chitosan is placed in
It is obtained after fully dissolved.
Further, it takes off in bitter step, the additive amount of naringinase is 1.0-3.0g/L, and the temperature for taking off bitter reaction is 30-70
DEG C, reaction time 30-150min.
The beneficial effects of the present invention are：
The brewing method of lemon honey wine of the present invention, the brewing method pass through using Limon pulp and lemon pericarp as raw material
It after enzymatic treatment, set-up procedure, inoculation step, de- bitter step, preferably packs, sterilize, utilize the lemon fermented unique flavor that spawns
New type fruit wine improves the processing and utilization ability to lemon resource, enriches food variety, and one is filled with for current fruit wine market
Item blank.
Specific implementation mode
In the following, in conjunction with specific implementation mode, the present invention is described further, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：Potassium metabisulfite and pectase are sequentially added into mixing fruit, then enzyme deactivation obtains primary
React fruit；
Set-up procedure：Honey sugar addition is added into primary reaction fruit, then adjusts the pH of primary reaction fruit, obtains
To secondary reaction fruit；
Inoculation step：Into secondary reaction fruit, access activation grape wine fruit wine yeast, is put into constant temperature in constant incubator
Fermentation, obtains fermentation fruit wine, then filters, clarifies, obtains lemon former wine；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, then ageing in the cool；
Packaging, sterilisation step, the lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
As the mode that further carries out, in enzymatic treatment step, per 1L in mixing fruit, 50-120mg is added and lays particular stress on sulfurous
Sour potassium, 50-200mg pectases.
As the mode that further carries out, in set-up procedure, the volume ratio of primary reaction fruit and honey is 1：(0.18-
0.28)。
As the mode that further carries out, in set-up procedure, the pol of adjustment primary reaction fruit is 19-25 ° of Brix, pH
For 3.2-3.8.
As the mode that further carries out, in inoculation step, the activation method of activation grape wine fruit wine yeast is：Room temperature
Under, take 200mL lemon juices to be heated up to 38 DEG C, a concentration of 5%-10% of lemon juice, the pol of lemon juice is 5-8 °
Brix, in lemon juice be added 10g grape wine fruit wine yeasts, stirring and dissolving, 15-30min postcoolings to 28-30 DEG C to get
To activation grape wine fruit wine yeast.
As the mode that further carries out, in inoculation step, the additive amount of activation grape wine fruit wine yeast is secondary reaction
The 5%-8% of fruit volume.
It is clear to be as follows in inoculation step as the mode that further carries out：To filtered fermentation fruit wine
Middle addition chitosan solution, stands for 24 hours at room temperature, obtains lemon former wine；Wherein, the mass concentration of chitosan solution is 10g/L,
The volume ratio of fermentation fruit wine and chitosan solution is 100：(1-6).
As the mode that further carries out, in inoculation step, chitosan solution is that be placed in volumetric concentration be 2% to chitosan
It is obtained after being completely dissolved in acetum.
It as mode is further carried out, takes off in hardship step, the additive amount of naringinase is 1.0-3.0g/L, takes off bitter reaction
Temperature is 30-70 DEG C, reaction time 30-150min.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained by buying pattern outside fixed.
Embodiment 1：
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：It takes 1L to mix fruit, sequentially adds 75mg potassium metabisulfites and 75mg pectases, then go out
Enzyme obtains primary reaction fruit；
Set-up procedure：Honey sugar addition, the volume ratio of primary reaction fruit and honey are added into primary reaction fruit
It is 1：0.189, the pol of adjustment primary reaction fruit is 19 ° of Brix, pH 3.2；
Inoculation step：The access activation grape wine fruit wine yeast into secondary reaction fruit, activation grape wine fruit wine yeast
Additive amount is the 5% of secondary reaction fruit volume, is put into ferment at constant temperature in constant incubator, obtains fermentation fruit wine, then filter,
Clarification, obtains lemon former wine；Wherein, the activation method of activation grape wine fruit wine yeast is：At room temperature, 200mL lemon juices are taken
It is heated up to 38 DEG C, a concentration of the 5% of lemon juice, the pol of lemon juice is 5 ° of Brix, and 10g grapes are added in lemon juice
Wine fruit wine yeast, stirring and dissolving, 15min postcoolings to 28 DEG C to get to activation grape wine fruit wine yeast；Clear specific steps
It is as follows：Chitosan solution is added into filtered fermentation fruit wine, stands at room temperature for 24 hours, obtains lemon former wine；Wherein, shell is poly-
The mass concentration of sugar juice be 10g/L, chitosan solution be chitosan be placed in the acetum that volumetric concentration is 2% completely it is molten
It is obtained after solution；The volume ratio of fermentation fruit wine and chitosan solution is 100：1；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, the additive amount of naringinase is 1.0g/L, is taken off
The temperature of hardship reaction is 30 DEG C, reaction time 150min, then ageing in the cool；
Packaging, sterilisation step, the lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
Embodiment 2：
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：It takes 1L to mix fruit, sequentially adds 50mg potassium metabisulfites and 200mg pectases, then go out
Enzyme obtains primary reaction fruit；
Set-up procedure：The volume ratio of the addition honey sugar addition into primary reaction fruit, primary reaction and honey is 1：
0.230, the pol of adjustment primary reaction fruit is 21 ° of Brix, pH 3.4；
Inoculation step：The access activation grape wine fruit wine yeast into secondary reaction fruit, activation grape wine fruit wine yeast
Additive amount is the 6% of secondary reaction fruit volume, is put into ferment at constant temperature in constant incubator, obtains fermentation fruit wine, then filter,
Clarification, obtains lemon former wine；Wherein, the activation method of activation grape wine fruit wine yeast is：At room temperature, 200mL lemon juices are taken
It is heated up to 38 DEG C, a concentration of the 6% of lemon juice, the pol of lemon juice is 6 ° of Brix, and 10g grapes are added in lemon juice
Wine fruit wine yeast, stirring and dissolving 18min postcoolings to 28 DEG C to get to activation grape wine fruit wine yeast；Clear specific steps
It is as follows：Chitosan solution is added into filtered fermentation fruit wine, stands at room temperature for 24 hours, obtains lemon former wine；Wherein, shell is poly-
The mass concentration of sugar juice be 10g/L, chitosan solution be chitosan be placed in the acetum that volumetric concentration is 2% completely it is molten
It is obtained after solution；The volume ratio of fermentation fruit wine and chitosan solution is 100：2；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, the additive amount of naringinase is 2.0g/L, is taken off
The temperature of hardship reaction is 40 DEG C, reaction time 120min, then ageing in the cool；
Packaging, sterilisation step, the lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
Embodiment 3：
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：It takes 1L to mix fruit, sequentially adds 120mg potassium metabisulfites and 50mg pectases, then go out
Enzyme obtains primary reaction fruit；
Set-up procedure：Honey sugar addition, the volume ratio of primary reaction fruit and honey are added into primary reaction fruit
It is 1：0.273, the pol of adjustment primary reaction fruit is 23 ° of Brix, pH 3.6；
Inoculation step：The access activation grape wine fruit wine yeast into secondary reaction fruit, activation grape wine fruit wine yeast
Additive amount is the 7% of secondary reaction fruit volume, is put into ferment at constant temperature in constant incubator, obtains fermentation fruit wine, then filter,
Clarification, obtains lemon former wine；Wherein, the activation method of activation grape wine fruit wine yeast is：At room temperature, 200mL lemon juices are taken
It is heated up to 38 DEG C, a concentration of the 7% of lemon juice, the pol of lemon juice is 7 ° of Brix, and 10g grapes are added in lemon juice
Wine fruit wine yeast, stirring and dissolving, 20min postcoolings to 29 DEG C to get to activation grape wine fruit wine yeast；Clear specific steps
It is as follows：Chitosan solution is added into filtered fermentation fruit wine, stands at room temperature for 24 hours, obtains lemon former wine；Wherein, shell is poly-
The mass concentration of sugar juice be 10g/L, chitosan solution be chitosan be placed in the acetum that volumetric concentration is 2% completely it is molten
It is obtained after solution；The volume ratio of fermentation fruit wine and chitosan solution is 100：3；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, the additive amount of naringinase is 2.0g/L, is taken off
The temperature of hardship reaction is 50 DEG C, reaction time 90min, then ageing in the cool；
Packaging, sterilisation step, the lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
Embodiment 4：
A kind of brewing method of lemon honey wine, including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp squeeze the juice after with pericarp
Mixing obtains mixing fruit；
Enzymatic treatment step：It takes 1L to mix fruit, sequentially adds 75mg potassium metabisulfites and 100mg pectases, then go out
Enzyme obtains primary reaction fruit；
Set-up procedure：Honey sugar addition, the volume ratio of primary reaction fruit and honey are added into primary reaction fruit
It is 1：0.319, the pol of adjustment primary reaction fruit is 25 ° of Brix, pH 3.8；
Inoculation step：The access activation grape wine fruit wine yeast into secondary reaction fruit, activation grape wine fruit wine yeast
Additive amount is the 8% of secondary reaction fruit volume, is put into ferment at constant temperature in constant incubator, obtains fermentation fruit wine, then filter,
Clarification, obtains lemon former wine；Wherein, the activation method of activation grape wine fruit wine yeast is：At room temperature, 200mL lemon juices are taken
It is heated up to 38 DEG C, a concentration of the 10% of lemon juice, the pol of lemon juice is 8 ° of Brix, and the Portugals 10g are added in lemon juice
Grape wine fruit wine yeast, stirring and dissolving, 30min postcoolings to 28 DEG C to get to activation grape wine fruit wine yeast；Clear specific step
It is rapid as follows：Chitosan solution is added into filtered fermentation fruit wine, stands at room temperature for 24 hours, obtains lemon former wine；Wherein, shell
The mass concentration of glycan solution is 10g/L, and chitosan solution is that chitosan is placed in the acetum that volumetric concentration is 2% completely
It is obtained after dissolving；The volume ratio of fermentation fruit wine and chitosan solution is 100：6；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, the additive amount of naringinase is 3g/L, takes off hardship
The temperature of reaction is 70 DEG C, reaction time 30min, then ageing in the cool；
Packaging, sterilisation step, the lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
Effect assessment and performance detection
Experiment one：Basic physical and chemical composition
The basic physical and chemical composition of the lemon honey wine of embodiment 1-4 is detected, testing result is as follows.
The physical and chemical composition result of the lemon wine of 1 embodiment 1-4 of table
By table 1 as it can be seen that the basic physical and chemical composition of the lemon honey wine of embodiment 1-4 is in the state of fruit wine GB2758-2012
It marks in range.
Experiment two：Ascorbic measurement
The lemon honey wine (20 DEG C of liquid temperature) of 5.00mL embodiments 1-4 is accurately drawn respectively in four 100mL triangular flasks,
Be separately added into 15mL oxalic acid solutions, 3 drop hydrogenperoxide steam generators shake up, immediately use 2,6- dichloroindophenol standard titration solutions titration,
To solution just at pink, 30s colour-fast is terminal.
Note：When the too deep influence endpoint observation of lemon wine color, it is measured again after being decolourized with white bole.
As a result it calculates：Ascorbic content is calculated as follows in lemon honey wine, as a result such as table 2.
In formula：
The content of ascorbic acid in X-lemon honey wine, unit are gram per liter (g/L)；
C2- every milliliter 2,6- dichloroindophenol standard titration solutions are equivalent to the milligram number (titer) of ascorbic acid, unit
For gram per liter (g/L)；
The volume of 2, the 6- dichloroindophenol standard titration solutions consumed when V-titration, unit are milliliter (mL)；
V1The volume of-absorption lemon honey wine, unit are milliliter (mL).
The vitamin C result of the lemon wine of 2 embodiment 1-4 of table
As seen from Table 2, experiment measure Vitamin C content in the lemon honey wine of embodiment 1-4 be respectively 0.321,
0.298,0.322 and 0.326g/L.And often, Vitamin C content is 40mg or so in 100g lemon juices, i.e. vitamin in lemon juice
Content is about 0.4g/L, is not much different with the Vitamin C content in lemon honey wine, therefore, the lemon honey that the present invention makes
Wine remains the vitamin C in lemon juice well.
Experiment three：Sugar compares
By taking embodiment 4 as an example, 1 difference from Example 4 of comparative example is, in the set-up procedure of comparative example 1, by honey
It is changed to white granulated sugar.
The index of the lemon former wine of the lemon former wine and embodiment 4 of comparative example 1 after comparison inoculation step, as a result such as 3 institute of table
Show.
The physical and chemical composition result of the lemon former wine of 3 embodiment 4 of table and comparative example 1
It is better than white granulated sugar with the sensory evaluation for the former wine fermented after honey sugar addition as shown in Table 3, it is residual after fermentation
Sugar amount is few.Lemon former wine of the alcoholic strength less than addition honey for adding the lemon former wine of white granulated sugar, the reason is that main in honey
Ingredient is monosaccharide, can be utilized first, and the process that the disaccharide in white sugar is converted to monosaccharide needs the time.
Since the carbohydrate contained in honey is mainly the monosaccharide such as glucose and fructose, can directly be utilized by yeast.And
White granulated sugar is mainly disaccharide, needs the effect by invertase in yeast, after being decomposed into glucose and fructose, then for fermentation provide
The energy.So the former wine soluble solid of addition fermented honey manufacture declines more apparent, wine body more clear, and add
The former wine of white granulated sugar declines slightly slow.The lemon former wine for adding honey manufacture is denseer compared with the former wine color of addition white granulated sugar manufacture
It is strongly fragrant.
Add the Lemon wine that honey makes compared to the Lemon wine wine body more clear that addition white granulated sugar makes, wine
Color is more gorgeous, and smell is more full of fragrance, also purer tasty and refreshing in terms of mouthfeel.It can thus be seen that the Lemon wine of addition honey
Organoleptic attribute is more excellent.And the monosaccharide in honey has apparent superiority compared with common sucrose, pure sucrose energy is higher,
And the glucose and fructose in honey can be directly absorbed and utilized by human body intestinal wall cell, also contain abundant enzyme, protein,
Amino acid, vitamin, mineral matter element etc. have very high nutritive value and health-care effect.
Cause the free SO for the former wine fermented after honey sugar addition2The main reason for relatively low is aldehyde content mistake
It is high.According to the literature, acetaldehyde is main and SO2In conjunction with substance, to SO2Binding force reach 81%-89%.Contain in honey
Aldehyde material and lemon wine SO2In conjunction with making the free SO in former wine2It reduces.
To sum up, the brewing method of lemon honey wine of the present invention, the brewing method using Limon pulp and lemon pericarp as raw material,
Using the lemon fermented new type fruit wine for spawning unique flavor, the processing and utilization ability to lemon resource is improved, enriches food species
Class is filled with a blank for current fruit wine market.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (9)
1. a kind of brewing method of lemon honey wine, it is characterised in that including,
Fruit processing step：After being sorted to lemon, the pericarp of lemon and pulp are detached, pulp is mixed with pericarp after squeezing the juice
It closes, obtains mixing fruit；
Enzymatic treatment step：Potassium metabisulfite and pectase are sequentially added into mixing fruit, then enzyme deactivation obtains primary reaction
Fruit；
Set-up procedure：Honey sugar addition is added into primary reaction fruit, then adjusts the pH of primary reaction fruit, obtains secondary
Order reaction fruit；
Inoculation step：Into secondary reaction fruit, access activation grape wine fruit wine yeast, is put into ferment at constant temperature in constant incubator,
Fermentation fruit wine is obtained, then filters, clarify, obtain lemon former wine；
De- hardship step：Naringinase is added into lemon former wine and carries out de- bitter reaction, then ageing in the cool；
Packaging, sterilisation step：Lemon former wine after ageing is packed, is sterilized, lemon honey wine is obtained.
2. the brewing method of lemon honey wine as described in claim 1, which is characterized in that in enzymatic treatment step, mixed per 1L
In fruit, 50-120mg potassium metabisulfites, 50-200mg pectases is added.
3. the brewing method of lemon honey wine as described in claim 1, which is characterized in that in set-up procedure, primary reaction fruit
The volume ratio of material and honey is 1：(0.18-0.28).
4. the brewing method of lemon honey wine as described in claim 1, which is characterized in that in set-up procedure, adjust primary anti-
It is 19-25 ° of Brix, pH 3.2-3.8 to answer the pol of fruit.
5. the brewing method of lemon honey wine as described in claim 1, which is characterized in that in inoculation step, activate grape wine
The activation method of fruit wine yeast is：At room temperature, 200mL lemon juices are taken to be heated up to 38 DEG C, a concentration of 5%- of lemon juice
10%, the pol of lemon juice is 5-8 ° of Brix, and 10g grape wine fruit wine yeasts, stirring and dissolving, 15- are added in lemon juice
30min postcoolings to 28-30 DEG C to get to activation grape wine fruit wine yeast.
6. the brewing method of lemon honey wine as claimed in claim 5, which is characterized in that in inoculation step, activate grape wine
The additive amount of fruit wine yeast is the 5%-8% of secondary reaction fruit volume.
7. the brewing method of lemon honey wine as described in claim 1, which is characterized in that clear specific in inoculation step
Steps are as follows：Chitosan solution is added into filtered fermentation fruit wine, stands at room temperature for 24 hours, obtains lemon former wine；Wherein,
The mass concentration of chitosan solution is 10g/L, and the volume ratio of fermentation fruit wine and chitosan solution is 100：(1-6).
8. the brewing method of lemon honey wine as claimed in claim 7, which is characterized in that in inoculation step, chitosan solution
It is placed in the acetum that volumetric concentration is 2% after being completely dissolved and obtains for chitosan.
9. the brewing method of lemon honey wine as described in claim 1, which is characterized in that in de- hardship step, naringinase adds
Dosage is 1.0-3.0g/L, and the temperature for taking off bitter reaction is 30-70 DEG C, reaction time 30-150min.
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| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
| CN110373303A (en) * | 2019-08-23 | 2019-10-25 | 仲恺农业工程学院 | A kind of Lemon wine and preparation method thereof |
| CN112708530A (en) * | 2021-02-04 | 2021-04-27 | 上海宝鼎酿造有限公司 | Preparation method of lemon vinegar |
| CN114752456A (en) * | 2022-05-09 | 2022-07-15 | 烟台高升酒业有限公司 | Production method of fruity honey whisky |
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