CN109055105A - A kind of preparation method of selenium-rich lemon wine - Google Patents
A kind of preparation method of selenium-rich lemon wine Download PDFInfo
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- CN109055105A CN109055105A CN201811085114.5A CN201811085114A CN109055105A CN 109055105 A CN109055105 A CN 109055105A CN 201811085114 A CN201811085114 A CN 201811085114A CN 109055105 A CN109055105 A CN 109055105A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of preparation methods of selenium-rich lemon wine, are related to fruit wine preparation technical field.The method includes strains to prepare, lemon pretreatment, fermentation, ageing and canned.The present invention produces acid by induction yeast, and it tames after it adapts to acidic environment and is used for lemon wine fermentation, common yeast is overcome to be difficult to survive under lemon high acid environment and be proliferated, to cause spawn activity low, the low problem of liquor output rate ensure that yeast normal growth and increment, improve liquor output rate, meanwhile lemon wine of the present invention is rich in selenium element, reaches selenium-enriched food standard.
Description
[technical field]
The present invention relates to fruit wine preparation technical fields, and in particular to a kind of preparation method of selenium-rich lemon wine.
[background technique]
Lemon is the fruit of Rutaceae citrus plant lemon.Citric acid and vitamin C rich in lemon, simultaneously
Also contain carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quininic acid, malic acid, aurantiamarin, aurantiin, coumarin,
Potassium element and sodium element etc., its fruit juice fleshiness is crisp, there is strong aroma, there is preventing phlegm from forming and stopping coughing, promote the production of body fluid stomach invigorating the benefits of, can
For symptoms such as bronchitis, pertussis, loss of appetite, hypovitaminosis, heatstroke polydipsia.Selenium is one of human essential elements,
There is enhancing immunity of organism, improve the physiological functions such as antioxidant ability of organism, people improve selenium-enriched food demand in recent years, selenium-rich
Food variety also gradually increases, but the production of selenium-rich lemon wine has not been reported.
Lemon wine aromatic flavour, unique flavor is full of nutrition, has health-care efficacy, is liked by masses.But due in lemon
The organic acid contents such as citric acid, malic acid are higher, and saccharomycete is limited to sour tolerance degree, and fermentation is caused to be obstructed, and distillation yield is low,
Some researches show that the acetic acid of 2g/L can cause cell concentration to be decreased obviously, and the acetic acid of 4g/L can cause alcohol getting rate to decline
86.7% (influence of the saccharomyces cerevisiae metabolism organic acid to alcohol fermentation, Zhao Wei etc., " renewable energy ", 2017,35 (7): 971-
977).In the prior art, CN200910094997.0 discloses a kind of lemon fermented wine and preparation method thereof, mainly by yeast
It is put into lemon juice and is activated, then fermented with activation microbial inoculum, to overcome common yeast to be not suitable in acidic environment
The problem of fermentation, but yeast is directly placed into lemon juice activation will lead to that survival rate is lower, and strain proliferative capacity is not high, activation effect
Fruit is poor, and the activated yeast fermenting speed that the method obtains is slow, lemon wine low yield, and resource utilization is not high；
CN01108583.5 discloses a kind of lemon wine and its brew method, and method is that the preferable yeast of acid resistance is first selected to produce wine,
But the existing acidproof limitation of yeast, still cannot be directly used to it is lemon fermented, can only pass through dilution after step by step expand culture
(first order: small triangular flask culture, the second level: big triangular flask culture, the third level: the fourth stage: Cattell tank culture enters hair in cylinder
Ferment), cause culture processes complicated, is easy infection miscellaneous bacteria, at high cost, liquor output rate is poor.
The application is improved mainly for above-mentioned prior art defect, to solve the acidproof difference of zymophyte, fruit wine low yield,
The low problem of Se content.
[summary of the invention]
In view of the above-mentioned problems, acid is produced by induction yeast the present invention provides a kind of preparation method of selenium-rich lemon wine, and
It tames after it adapts to acidic environment and is used for lemon wine fermentation, overcome common yeast and be difficult to survive under lemon high acid environment and increase
It grows, to cause spawn activity low, the low problem of liquor output rate improves liquor output rate, meanwhile, using lemon made from the method for the present invention
Wine is rich in selenium element, reaches selenium-enriched food standard.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
A kind of preparation method of selenium-rich lemon wine, comprising the following steps:
(1) strain prepares: the mixing ferment that volume fraction is 0.5-0.8% is aseptically inoculated with into fluid nutrient medium
Female bacterium, the shaking table aerlbic culture 50-60h under 20-25 DEG C, 100-200r/min revolving speed stop culture, by compost in 5-10 DEG C
After lower refrigeration 8-10h, it is centrifuged 5-10min under 1000-2000r/min revolving speed, removes upper liquid, collects yeast thallus, it is spare；
The fluid nutrient medium is mainly blended by following parts by weight raw material: 1000-1500 parts of water, 100-200 parts of glucose, nitre
Sour potassium 8-12 parts, 6-9 parts of ammonium sulfate, 2-5 parts of ammonium dihydrogen phosphate, 0.1-0.2 parts of magnesium sulfate, 0.1-0.2 parts of sodium dihydrogen phosphate, phosphorus
0.1-0.3 parts and calcium chloride 0.5-1.5 parts of acid dihydride potassium；
(2) lemon pre-processes: Fresh Lemon fruit being enucleated, fragment is cut into, by fragment and the fragment weight 0.1-0.5%
Isoflavones, 0.01-0.03% selenocysteine squeeze together broken, obtain the mixing slurry of pericarp, pulp and fruit juice
Material, it is spare；
(3) ferment: the glucose that the slurry weight 8-15% is added into the slurry of step (2) is mixed evenly,
And the yeast thallus of the step of being inoculated with the slurry weight 0.5-1.5% (1), it is sealed by fermentation, ferments 5-7 days at 20-25 DEG C
Afterwards, primary every the stirring of ventilation in 2-3 days, 5-10min is stirred every time, is continuously fermented 10-15 days, one time fermentation material is obtained, to primary
Glucose is supplemented in fermentation material, continue fermentation to alcohol content be 8-15%, pol is 8-10 ° of Bx, obtain secondary fermentation material；
(4) ageing and canned: above-mentioned secondary fermentation material is filtered, and is removed filter residue, filtrate is poured into ageing tank, in 10-
At 20 DEG C after ageing 6-12 months, the clarifying agent of addition 0.5 ‰ is stirred and evenly mixed, and is stood 12-20h at 5-10 DEG C, is filtered, goes out
It is bacterium, canned to get the Lemon wine.
Further, in step (1), the mixed yeast is formed by selenium-rich Angel Yeast and F33 yeast mixture, weight
Proportion is 3-7:1.
Further, in step (1), the fluid nutrient medium first carries out high-temperature sterilization before inoculation.
Preferably, in step (1), the fluid nutrient medium is mainly blended by following parts by weight raw material: water
1300 parts, 150 parts of glucose, 10 parts of potassium nitrate, 8 parts of ammonium sulfate, 3 parts of ammonium dihydrogen phosphate, 0.15 part of magnesium sulfate, sodium dihydrogen phosphate
0.15 part, 0.2 part of potassium dihydrogen phosphate and 1.2 parts of calcium chloride.
Further, in step (3), the glucose magnitude of recruitment is the half of first time additional amount.
Further, in step (4), the secondary fermentation material filtering is carried out using 3-5 layers of gauze.
Compared with prior art, the invention has the following beneficial effects:
The present invention passes through induction yeast and produces acid, tames after it adapts to acidic environment and is used for lemon wine fermentation, and passes through promotion
Yeast utilizes and conversion citric acid, overcomes common yeast and is difficult to survive under lemon high acid environment and be proliferated, to lead to strain
Vigor is low, and the low problem of liquor output rate ensure that yeast normal growth and increment, improve liquor output rate, be compared with the traditional method, adopts
It is fermented with yeast after domestication, yeast growth is normal, and distillation yield is up to 40% or more；Meanwhile under the action of Se-enriched yeast,
Make lemon wine obtained rich in selenium element, through examining, organic selenium content is up to 18.92-21.22 μ g/mL, reaches selenium-enriched food mark
It is quasi-.
In addition to containing can guarantee the carbon source and nitrogen source of yeast growth in the fluid nutrient medium that the present invention prepares, also containing potassium from
Son, magnesium ion, calcium ion and phosphate anion, potassium ion and calcium ion can induce yeast and produce organic acid, organic in incubation
Acid, which is generated, gradually becomes more by few, and yeast is under organic acid stress, and in potassium ion, magnesium ion, calcium ion and phosphate anion
Under synergistic effect, own cells items function is gradually adjusted, it, then will training to achieve the effect that rapid preliminary adapts to acidic environment
Yeast after supporting refrigerates a period of time, and refrigeration can guarantee saccharomycete large number of viable in acid condition, and continue slowly gradually to fit
Answer acidic environment；By a series of from itself producing acid, rapid preliminary adaptation, slowly gradually being adapted in the case where guaranteeing survival
Gradually tame under, realize adaptation of the yeast to acidic environment, can under the conditions of homocitric acid growing multiplication；In addition, of the invention
Isoflavones and selenocysteine in lemon pre-treatment step can promote yeast and utilize and convert citric acid, reduce lemon
Lemon acid content, thereby reduces acidity；Therefore, acid leaven bacterium, isoflavones and selenocysteine collective effect are fitted, effectively
The acid content in obtained fruit wine is reduced, sour-sweet moderate, rear sweet tea sweet in flavor is made.
Present invention process method is simple, easy to operate, and the lemon wine flavour of acquisition is abundant, and citrus scented is prominent, sour-sweet suitable
In, clean taste, rear taste is fragrant and sweet.
[specific embodiment]
A specific embodiment of the invention is described further with reference to embodiments.
Embodiment 1
A kind of preparation method of selenium-rich lemon wine of the present embodiment, comprising the following steps:
(1) strain prepares: the compound barm that volume fraction is 0.5% is aseptically inoculated with into fluid nutrient medium
Bacterium, the shaking table aerlbic culture 50h under 20 DEG C, 100r/min revolving speed stop culture, after compost is refrigerated 8h at 5 DEG C, in
It is centrifuged 5min under 1000r/min revolving speed, removes upper liquid, collects yeast thallus, it is spare；The fluid nutrient medium is mainly by as follows
Parts by weight raw material is blended: 1000 parts of water, 100 parts of glucose, 8 parts of potassium nitrate, 6 parts of ammonium sulfate, 2 parts of ammonium dihydrogen phosphate,
0.1 part of magnesium sulfate, 0.1 part of sodium dihydrogen phosphate, 0.1 part of potassium dihydrogen phosphate and 0.5 part of calcium chloride；The mixed yeast is by selenium-rich
Angel Yeast and F33 yeast mixture form, weight proportion 3:1；The fluid nutrient medium first high temperature at 121 DEG C before inoculation
Sterilize 20min.
(2) lemon pre-processes: Fresh Lemon fruit being enucleated, fragment is cut into, by the big of fragment and the fragment weight 0.1%
Beans isoflavones, 0.01% selenocysteine squeeze together to be crushed, and the mixed slurry of pericarp, pulp and fruit juice is obtained, spare.
(3) ferment: the glucose that the slurry weight 8% is added into the slurry of step (2) is mixed evenly, and connects
The yeast thallus of the step of kind slurry weight 0.5% (1), is sealed by fermentation at 20 DEG C, after fermentation 5 days, divulges information every 2 days
Stirring is primary, stirs 5min every time, continuously ferments 10 days, obtain one time fermentation material, glucose is supplemented into one time fermentation material, described
Glucose magnitude of recruitment be first time additional amount half, continue fermentation to alcohol content be 8%, pol is 8 ° of Bx, obtain secondary hair
Ferment material；
(4) ageing and canned: being filtered above-mentioned secondary fermentation material using 3 layers of gauze, removes filter residue, filtrate is poured into ageing
In tank, at 10 DEG C after ageing 6 months, the clarifying agent of addition 0.5 ‰ is stirred and evenly mixed, and 12h is stood at 5 DEG C, filter, sterilize,
It is canned to get the Lemon wine.
Embodiment 2
A kind of preparation method of selenium-rich lemon wine of the present embodiment, comprising the following steps:
(1) strain prepares: the compound barm that volume fraction is 0.8% is aseptically inoculated with into fluid nutrient medium
Bacterium, the shaking table aerlbic culture 60h under 25 DEG C, 200r/min revolving speed stop culture, after compost is refrigerated 10h at 10 DEG C, in
It is centrifuged 10min under 2000r/min revolving speed, removes upper liquid, collects yeast thallus, it is spare；The fluid nutrient medium is mainly by such as
Lower parts by weight raw material is blended: 1500 parts of water, 200 parts of glucose, 12 parts of potassium nitrate, 9 parts of ammonium sulfate, ammonium dihydrogen phosphate 5
Part, 0.2 part of magnesium sulfate, 0.2 part of sodium dihydrogen phosphate, 0.3 part of potassium dihydrogen phosphate and 1.5 parts of calcium chloride；The mixed yeast by
Selenium-rich Angel Yeast and F33 yeast mixture form, weight proportion 7:1；The fluid nutrient medium is before inoculation first at 121 DEG C
High-temperature sterilization 30min.
(2) lemon pre-processes: Fresh Lemon fruit being enucleated, fragment is cut into, by the big of fragment and the fragment weight 0.5%
Beans isoflavones, 0.03% selenocysteine squeeze together to be crushed, and the mixed slurry of pericarp, pulp and fruit juice is obtained, spare.
(3) ferment: the glucose that the slurry weight 15% is added into the slurry of step (2) is mixed evenly, and
The yeast thallus of the step of being inoculated with slurry weight 1.5% (1), is sealed by fermentation at 25 DEG C, logical every 3 days after fermentation 7 days
Wind stirring is primary, stirs 10min every time, continuously ferments 15 days, obtain one time fermentation material, supplement glucose into one time fermentation material,
The glucose magnitude of recruitment be first time additional amount half, continue fermentation to alcohol content be 15%, pol is 10 ° of Bx, obtain
Secondary fermentation material；
(4) ageing and canned: being filtered above-mentioned secondary fermentation material using 5 layers of gauze, removes filter residue, filtrate is poured into ageing
In tank, at 20 DEG C after ageing 12 months, the clarifying agent of addition 0.5 ‰ is stirred and evenly mixed, and is stood 20h at 10 DEG C, is filtered, goes out
It is bacterium, canned to get the Lemon wine.
Embodiment 3
A kind of preparation method of selenium-rich lemon wine of the present embodiment, comprising the following steps:
(1) strain prepares: the compound barm that volume fraction is 0.7% is aseptically inoculated with into fluid nutrient medium
Bacterium, the shaking table aerlbic culture 55h under 23 DEG C, 150r/min revolving speed stop culture, after compost is refrigerated 9h at 8 DEG C, in
It is centrifuged 8min under 1500r/min revolving speed, removes upper liquid, collects yeast thallus, it is spare；The fluid nutrient medium is mainly by as follows
Parts by weight raw material is blended: 1300 parts of water, 150 parts of glucose, 10 parts of potassium nitrate, 8 parts of ammonium sulfate, 3 parts of ammonium dihydrogen phosphate,
0.15 part of magnesium sulfate, 0.15 part of sodium dihydrogen phosphate, 0.2 part of potassium dihydrogen phosphate and 1.2 parts of calcium chloride；The mixed yeast is by richness
Selenium Angel Yeast and F33 yeast mixture form, weight proportion 6:1；The fluid nutrient medium is first high at 121 DEG C before inoculation
Temperature sterilizing 25min.
(2) lemon pre-processes: Fresh Lemon fruit being enucleated, fragment is cut into, by the big of fragment and the fragment weight 0.3%
Beans isoflavones, 0.02% selenocysteine squeeze together to be crushed, and the mixed slurry of pericarp, pulp and fruit juice is obtained, spare；
(3) ferment: the glucose that the slurry weight 11% is added into the slurry of step (2) is mixed evenly, and
The yeast thallus of the step of being inoculated with slurry weight 1% (1), is sealed by fermentation at 23 DEG C, after fermentation 6 days, divulges information every 3 days
Stirring is primary, stirs 7min every time, continuously ferments 12 days, obtain one time fermentation material, glucose is supplemented into one time fermentation material, described
Glucose magnitude of recruitment be first time additional amount half, continue fermentation to alcohol content be 12%, pol is 9 ° of Bx, obtain secondary hair
Ferment material；
(4) ageing and canned: being filtered above-mentioned secondary fermentation material using 4 layers of gauze, removes filter residue, filtrate is poured into ageing
In tank, at 15 DEG C after ageing 8 months, the clarifying agent of addition 0.5 ‰ is stirred and evenly mixed, and 17h is stood at 8 DEG C, filter, sterilize,
It is canned to get the Lemon wine.
Yeast of the present invention adapts to acidic environment effect:
It can survive and be proliferated under citric acid acidic environment in order to illustrate strain of the present invention, applicant has done following tests:
Picking is enucleated from the fresh mature fruits on same strain lemon, is cut into fragment, squeezing is broken, obtains pericarp, pulp
With the mixed slurry of fruit juice, and be added 11% glucose adjust pol, do not do and dilute, obtain lemon culture medium；Lemon is trained
Feeding base is divided into 4 groups (the 1st group, control groups 1, control group 2, control group 3), every group of 4 repetitions, the ferment of the 1st group of inoculation embodiment 3
Female thallus, control group 1 are inoculated with disclosed in CN200910094997.0 using the yeast of lemon juice activation, and the inoculation of control group 2 is made
Brewer yeast (the existing preferable yeast of acid resistance), control group 3 are inoculated with saccharomyces ellipsoideus (the existing preferable yeast of acid resistance).Respectively
Group and the strain (thallus of equal inoculation medium weight 1%) for respectively repeating inoculation equivalent, and carried out under same environmental conditions
Culture.In incubation, respectively detection for 24 hours, 48h, 72h when each group yeast concentration, count each group cell concentration, work
Bacterium rate calculates average value, and wherein cell concentration is the dry cell weight that every 100g fermentation liquid is centrifuged, and viable bacteria rate is to use haemocyte
Counting method observes the number of living cells on blood counting chamber with microscope, finally calculates the survival rate of its total cell, (adopts
Divide living cells and dead cell with methylene blue liquid zone), it the results are shown in Table 1:
1 each group thallus situation of table
As known from Table 1, compared with existing strain (control group 1, control group 2, control group 3), domesticated strain of the present invention is in lemon
It can survive in lemon acid environment, and there is certain proliferative capacity, after cultivating 72h, viable bacteria rate is still up to 95% or more, and thallus is dense
Degree increases in multiple, and proliferative capacity is strong.
Culture medium of the present invention, cold preserving method adapt to yeast the influence of acidic environment:
The influence of acidic environment is adapted in order to illustrate culture medium of the present invention yeast, and applicant has done following tests: test
It is divided into group 1, contrast groups 1, contrast groups 2, contrast groups 3, contrast groups 4 totally 5 groups, wherein
Group 1: culture medium raw material is same as Example 3 with dosage；
Contrast groups 1: potassium ion and calcium ion are free of in culture medium raw material, other raw materials and dosage are same as Example 3；
Contrast groups 2: being free of potassium ion and phosphate anion in culture medium raw material, other raw materials and dosage with embodiment 3
It is identical；
Contrast groups 3: calcium ions and magnesium ion, other raw materials and dosage be not same as Example 3 in culture medium raw material；
Contrast groups 4: not phosphorus-containing acid ion and magnesium ion in culture medium raw material, other raw materials and dosage with embodiment 3
It is identical；
Contrast groups 5: culture medium raw material and dosage are same as Example 3, but without refrigeration after culture.
To above-mentioned each group inoculation of medium saccharomycete, strain, inoculum concentration, condition of culture and method of inoculation etc. with reality
It is identical to apply example 3, after culture, taking each group to collect to obtain thallus, (citron fruit is picked from same strain fruit for lemon fermented
Tree), each group is inoculated with the strain (thallus of equal inoculation medium weight 1%) of equivalent, and is cultivated under same environmental conditions.
In incubation, detection for 24 hours when each group yeast concentration, statistics each group cell concentration, viable bacteria rate produce acid amount (in culture medium
Organic acid content), average value is calculated, the results are shown in Table 2:
The culture of table 2 for 24 hours when each group thallus situation and produce acid amount
| Project/group | Concentration (g/100g) | Viable bacteria rate (%) | Produce acid amount g/L |
| Group 1 | 1.9 | 95.6 | 2.93 |
| Contrast groups 1 | 1.3 | 86.7 | 1.66 |
| Contrast groups 2 | 1.4 | 86.9 | 2.08 |
| Contrast groups 3 | 1.5 | 89.0 | 2.11 |
| Contrast groups 4 | 1.5 | 88.4 | 2.31 |
| Contrast groups 5 | 1.2 | 86.3 | 2.91 |
From group 1 and contrast groups 1, contrast groups 2, contrast groups 3 comparison it is found that potassium ion in fluid present invention culture medium and
Calcium ion can induce yeast and produce organic acid；Potassium ion, magnesium ion, calcium ion and phosphate anion synergistic effect, can make saccharomycete
Gradually adjust own cells items function, achieve the effect that rapid preliminary adapt to acidic environment, culture for 24 hours after, viable bacteria concentration and
Viable bacteria rate is all higher.It can guarantee saccharomycete large number of viable in acid condition it is found that refrigerating from group 1 and the comparison of contrast groups 4, and
Continue slowly gradually to adapt to acidic environment.Therefore, by adapting to, from itself production acid, rapid preliminary in the case where guaranteeing to survive
Under a series of gradually domestications slowly gradually adapted to, adaptation of the yeast to acidic environment is realized, it can be under the conditions of homocitric acid
Growing multiplication.
Distillation yield of the present invention and acid content:
Group 1, group 2, group 3 are respectively adopted embodiment 1, embodiment 2,3 method of embodiment and brew lemon wine；
Control group 1: the thallus of embodiment 1 is replaced to ferment with the common commercially available saccharomyces cerevisiae of equivalent, other steps are equal
It is same as Example 1；
Control group 2: the thallus of embodiment 1 is replaced to ferment with the citric acid activated yeast of equivalent, other its steps are equal
It is same as Example 1.
Control group 3: isoflavones is free of in lemon pretreatment, other steps are same as Example 1；
Control group 4: selenocysteine is free of in lemon pretreatment, other steps are same as Example 1.
Each group distillation yield and acid content are counted, the results are shown in Table 3:
3 each group distillation yield of table and organic acid content
Remarks: distillation yield is 100 jin of lemons in the case of standard pressure, 20 degrees Celsius, spawns the wine of alcohol content 15%
Amount.
From group 1 and control group 1 to the comparison of control group 4 it is found that brewing lemon wine using the method for the present invention, distillation yield is high
Up to 40 or more, it is higher than conventional method.From group 1 and control group 1 to the comparison of control group 4 it is found that the present invention fits acid leaven bacterium, soybean
Isoflavones and selenocysteine collective effect, effectively reduce the acid content in obtained fruit wine, make it is sour-sweet moderate, it is rear sweet in flavor
Sweet tea.
Lemon wine selenium element content of the present invention:
Lemon wine made from embodiment 1, embodiment 2 and embodiment 3 is subjected to organic selenium content detection, testing result respectively
It is shown in Table 4:
Organic selenium content in 4 each group fruit wine of table
| Project/group | Organic selenium content (μ g/mL) |
| Embodiment 1 | 18.92 |
| Embodiment 2 | 19.70 |
| Embodiment 3 | 21.22 |
As known from Table 4, for the present invention under the action of Se-enriched yeast, lemon wine is rich in selenium element, and organic selenium content is up to
18.92-21.22 μ g/mL reaches selenium-rich fruit wine standard.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of preparation method of selenium-rich lemon wine, it is characterised in that: the following steps are included:
(1) strain prepares: the compound barm that volume fraction is 0.5-0.8% is aseptically inoculated with into fluid nutrient medium
Bacterium, the shaking table aerlbic culture 50-60h under 20-25 DEG C, 100-200r/min revolving speed stop culture, by compost at 5-10 DEG C
After refrigerating 8-10h, it is centrifuged 5-10min under 1000-2000r/min revolving speed, removes upper liquid, collects yeast thallus, it is spare；Institute
It states fluid nutrient medium to be mainly blended by following parts by weight raw material: 1000-1500 parts of water, 100-200 parts of glucose, nitric acid
8-12 parts of potassium, 6-9 parts of ammonium sulfate, 2-5 parts of ammonium dihydrogen phosphate, 0.1-0.2 parts of magnesium sulfate, 0.1-0.2 parts of sodium dihydrogen phosphate, phosphoric acid
0.1-0.3 parts and calcium chloride 0.5-1.5 parts of potassium dihydrogen；
(2) lemon pre-processes: Fresh Lemon fruit being enucleated, fragment is cut into, by the big of fragment and the fragment weight 0.1-0.5%
Beans isoflavones, 0.01-0.03% selenocysteine squeeze together to be crushed, and the mixed slurry of pericarp, pulp and fruit juice is obtained, standby
With；
(3) ferment: the glucose that the slurry weight 8-15% is added into the slurry of step (2) is mixed evenly, and connects
The yeast thallus of the step of kind slurry weight 0.5-1.5% (1), is sealed by fermentation at 20-25 DEG C, after fermentation 5-7 days, often
It is primary every the stirring of ventilation in 2-3 days, 5-10min is stirred every time, is continuously fermented 10-15 days, one time fermentation material is obtained, to one time fermentation material
Middle supplement glucose, continue fermentation to alcohol content be 8-15%, pol is 8-10 ° of Bx, obtain secondary fermentation material；
(4) ageing and canned: above-mentioned secondary fermentation material is filtered, and is removed filter residue, filtrate is poured into ageing tank, in 10-20 DEG C
After lower ageing 6-12 months, the clarifying agent of addition 0.5 ‰ is stirred and evenly mixed, and 12-20h, filtering, sterilizing, tank are stood at 5-10 DEG C
Dress is to get the Lemon wine.
2. a kind of preparation method of selenium-rich lemon wine according to claim 1, it is characterised in that: described mixed in step (1)
It closes saccharomycete to be formed by selenium-rich Angel Yeast and F33 yeast mixture, weight proportion 3-7:1.
3. a kind of preparation method of selenium-rich lemon wine according to claim 1, it is characterised in that: in step (1), the liquid
Body culture medium first carries out high-temperature sterilization before inoculation.
4. a kind of preparation method of selenium-rich lemon wine according to claim 1, it is characterised in that: in step (1), the institute
It states fluid nutrient medium to be mainly blended by following parts by weight raw material: 1300 parts of water, 150 parts of glucose, 10 parts of potassium nitrate, sulphur
8 parts of sour ammonium, 3 parts of ammonium dihydrogen phosphate, 0.15 part of magnesium sulfate, 0.15 part of sodium dihydrogen phosphate, 0.2 part of potassium dihydrogen phosphate and calcium chloride
1.2 part.
5. a kind of preparation method of selenium-rich lemon wine according to claim 1, it is characterised in that: in step (3), the Portugal
Grape sugar magnitude of recruitment is the half of first time additional amount.
6. a kind of preparation method of selenium-rich lemon wine according to claim 1, it is characterised in that: in step (4), described two
Secondary fermentation material filtering is carried out using 3-5 layers of gauze.
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