CN109055130A - Lemon wine with and preparation method thereof - Google Patents
Lemon wine with and preparation method thereof Download PDFInfo
- Publication number
- CN109055130A CN109055130A CN201811032190.XA CN201811032190A CN109055130A CN 109055130 A CN109055130 A CN 109055130A CN 201811032190 A CN201811032190 A CN 201811032190A CN 109055130 A CN109055130 A CN 109055130A
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- Prior art keywords
- lemon
- wine
- peel
- lemon peel
- leaching
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- 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.)
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- 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
-
- 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
Abstract
The present invention relates to assembled alcoholic drinks preparation fields, and in particular to a kind of lemon wine with and preparation method thereof.The lemon wine includes plurality of raw materials, and in parts by weight, a variety of raw materials include 50-80 parts of lemon peel leaching mother liquors, 50-80 parts of base liquors and 2-5 portions of cape jasmines.Its fruity is pure and strong, without acerbity, promotes comfort level and mouthfeel after drinking.
Description
Technical field
The present invention relates to assembled alcoholic drinks preparation fields, and in particular to a kind of lemon wine with and preparation method thereof.
Background technique
Assembled alcoholic drinks, also known as modulation wine, are a particular strains inside drinks, cannot be specific to the classification of that wine, be
Mixed wine product.Assembled alcoholic drinks is that edible flower, fruit, dynamic plant is added using fermented wine, Spirit or edible alcohol as wine base
Object or Chinese herbal medicine, or using food additives as colour generation, in fragrant and taste compound, change it using what different process was process
The wine of former wine base style.And lemon wine is also one of assembled alcoholic drinks, existing lemon wine acerbity is obvious, fruit flavor is not dashed forward
Out, it is easy to produce precipitating in wine liquid, and is easy liquor-saturated.
Summary of the invention
The purpose of the present invention is to provide a kind of lemon wine, fruity is pure and strong, without acerbity, after promotion is drunk
Comfort level and mouthfeel.
Another object of the present invention is to provide a kind of methods for preparing lemon wine, and this method operating procedure is few, operation letter
Single, operating condition easily reaches, and can quickly and easily obtain lemon wine by this method.
The present invention solves its technical problem and adopts the following technical solutions to realize:
The present invention proposes a kind of lemon wine, which includes plurality of raw materials, and in parts by weight, a variety of raw materials include
50-80 parts of lemon peel leaching mother liquors, 50-80 parts of base liquors and 2-5 portions of cape jasmines.
The present invention proposes a kind of method for preparing lemon wine, comprising the following steps: lemon peel is leached mother liquor and base liquor is mixed
It is seasoned after conjunction, is then mixed with cape jasmine, then refrigerated and filtered.
The beneficial effect of the lemon wine of the embodiment of the present invention is: lemon wine of the invention passes through the leaching mother liquor of lemon peel,
It can reduce the acerbity of lemon wine, and guarantee lemon wine aromatic flavour and pure, and can effectively adjust lemon using cape jasmine
The color of wine so that lemon wine is in golden transparent clarification shape, and is conducive to the dissolution of macromolecular substances in lemon wine, then favorably
Suspended matter or precipitating will not be generated during preservation in lemon wine, then guarantees the stability of lemon wine, extend lemon wine
Shelf-life.Meanwhile total reducing sugar is free of in the lemon wine, it does not easily cause then drunk, is easy to sober up yet.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
In the description of the present invention, it should be noted that term " first ", " second " etc. are only used for distinguishing description, without
It can be interpreted as indication or suggestion relative importance.
Below to the lemon wine of the embodiment of the present invention with and preparation method thereof be specifically described.
A kind of lemon wine provided in an embodiment of the present invention, lemon wine be include plurality of raw materials, it is in parts by weight, a variety of described
Raw material includes 50-80 parts of lemon peel leaching mother liquors, 50-80 parts of base liquors and 2-5 portions of cape jasmines.Preferably include 65-75 parts of lemon peel leachings
Take mother liquor, 65-75 part base liquor and 3-4 portions of cape jasmines.More preferably include 68-70 part lemon peels leach mother liquors, 70-72 parts of base liquors and
3.2-3.5 portions of cape jasmines.
Lemon peel leaching mother liquor and base liquor, which are mixed according to the above mentioned proportion, can guarantee that the alcohol content of lemon wine is suitable for drinking
When have preferable comfort level and a mouthfeel, reduce calcination and stimulation of the wine to throat and stomach, meanwhile, the leaching mother liquor of use
The only leaching liquid of lemon peel, rather than the leaching liquid of whole lemon, reduce the acerbity in lemon wine, further improve
The comfort level of lemon wine and compound mouthfeel.Since the season of harvest lemon is different, during leaching lemon peel, may make
It is uneven at coloring matter is extracted, there is color difference, influences the color of lemon wine, and cape jasmine can then adjust color, so that lemon
Lemon wine and women-sensual pursuits pool is consistent, while cape jasmine is integration of drinking and medicinal herbs, and has effects that protect liver, cholagogue, can reduce alcohol to human liver
Damage, while it is fast to sober up.
Further, base liquor is Luzhou-flavor liquo, preferably moderate Luzhou-flavor liquo.Luzhou-flavor liquo fragrance is strong, continuous
Soft sweet cold, smell coordination, entrance sweet tea fall that mouth is continuous, tail remainder is long, can further promote the mouthfeel and fragrance of lemon wine, reduce lemon
Acerbity in lemon wine.
Further, lemon peel leaching mother liquor be by Fresh Lemon mix with moderate Luzhou-flavor liquo impregnate after filter
The leaching liquid arrived.Specifically, selection maturation, full Fresh Lemon, are then cleaned and are taken skin, then every 30 grams of fresh lemons
Lemon skin mixes immersion with 100-120ml moderate Luzhou-flavor liquo.It is extracted using moderate white wine (45-50 degree), is because moderate is white
The ratio of alcohol and water is suitable in wine, then not only can sufficiently extract the water-soluble substances in lemon peel, but also can sufficiently extract
Liposoluble substance in lemon peel, so that lemon wine gives off a strong fragrance, and active constituent extracts completely.It is right according to low alcohol white spirit
Liposoluble substance extraction is insufficient, then insufficient to water-soluble substances extraction according to high spirit, then causes in lemon wine
Active constituent type is single, and fragrance is unobvious, and there may be acerbities for lemon wine.
Soaking time is 70-74 hours, is leached by the above-mentioned time, enables the intracutaneous active material of lemon sufficiently molten
Solution guarantees leaching effect in moderate Luzhou-flavor liquo.It is needed to lemon peel in for first 36-48 hours in above-mentioned leaching process
The mixture of degree Luzhou-flavor liquo is stirred, so that lemon peel will not be deposited in moderate Luzhou-flavor liquo bottom, so that lemon
More evenly, then more conducively moderate Luzhou-flavor liquo enters in lemon peel, promotes lemon peel for skin and the mixing of moderate Luzhou-flavor liquo
Interior active constituent and aromatic substance dissolution, stand, so that coming into the intracutaneous moderate giving off a strong fragrance of lemon for then 22-38 hours
Type white wine can sufficiently dissolve the intracutaneous active constituent of lemon, and active constituent is dissolved out.
It is separated by filtration lemon peel and liquid after the completion of extracting, obtained liquid is that lemon peel leaches mother liquor.
Further, a variety of raw materials further include 1-3 parts of lemon peel distillation bastes.Mother liquor is leached in above-mentioned lemon peel
During base liquor configuration, the fragrance of lemon may be insufficient or the taste of lemon wine prepared it is excessively light, therefore,
Baste is added, promotes the taste of lemon wine, but the synthetic perfume or synthetic of existing lemon, taste and fragrance are not
Really, and add synthetic influence lemon wine mouthfeel, therefore, the present invention distills the lemon after leaching separation, obtains
Baste is distilled to lemon peel, the lemon peel after having leached is distilled, reduces the waste of raw material, saves production cost,
Meanwhile, it is capable to be distilled to lemon peel, the available higher extracting solution of concentration, the more conducively tune of lemon taste and fragrance
It is whole, while distilling and the moderate Luzhou-flavor liquo that lemon peel is carried secretly can also be recycled.
Further, lemon peel distillation baste is will to pass through the lemon peel leached and water to mix according to the ratio of 0.8-1:1
Distillation is carried out after conjunction extracts obtained liquid.Distilling effect can be guaranteed by carrying out distillation using aforementioned proportion, so that in lemon peel
Remaining substance can be extracted sufficiently.
Distillation is distilled 30-45 minutes under conditions of 100-120 DEG C, guarantees distilling effect, guarantees the activity in lemon
The extraction effect of ingredient.
The present invention also provides a kind of preparation methods of lemon wine, comprising the following steps:
Firstly, lemon peel is leached and distilled according to above-mentioned method, the lemon peel for then obtaining leaching leaches
Mother liquor and base liquor are uniformly mixed, and lemon peel distillation baste is recycled to be seasoned, guarantee the citris aromas of lemon wine it is strong and
It is pure, then guarantee the mouthfeel and comfort level of lemon wine.
Cape jasmine is then added, cape jasmine can make micro- yellow or yellow wine liquid color consistent, further promote lemon wine
Color, meanwhile, cape jasmine is added in wine liquid, and what the active constituent in cape jasmine can also be a small amount of be dissolved in wine liquid, can
Alleviate damage of the wine to human liver, while accelerating to sober up.It is cooled down after the completion of mixing, it is mixed that lemon peel leaches mother liquor, base liquor
It obtains being finished wine after conjunction, but content macromolecular substances in finished wine, if directly the finished wine is packed, in finished wine
During storage, due to the change (such as summer stored to winter) of environment temperature, macromolecular substances are easy from finished wine
It is precipitated, then forms precipitating in finished wine, influence quality guarantee period, sense organ, taste, color and clarity of finished wine etc..
Therefore, it needs to refrigerate it before packing finished wine, so that the macromolecular complex mass-energy in finished wine
It is enough to be quickly precipitated, macromolecular substances are not had during later period storage and are precipitated, then ensure that the stability of finished wine, are extended
Its shelf-life, and it is able to ascend the quality of finished wine.
Specifically 0 to -5 DEG C at a temperature of refrigerate 7-12 days, the active material in finished wine can at such a temperature
Fast Stripping accelerates the macromolecular substances dissolution in finished wine, saves the production time, promote dissolution efficiency.
Then finished wine is filtered, removes the macromolecular substances of precipitation, is clarified, the lemon wine that quality is stable.
Specifically, filtering is filtered using macromolecule plate, it is preferable that the aperture of the macromolecule plate filter hole is 0.1-0.3 microns.
It is filtered using which, promotes filter effect, so that containing cotton-shaped or other solid forms substance inside lemon wine.
And filtering times are 2-3 times, guarantee filter effect, guarantee the clarity and stability of lemon wine.
Lemon wine provided by the invention, golden yellow color is transparent, solution clarification, aromatic flavour and pure, without sugar, after drink not
Top is sobered up fast, and the people of health will not get angry in the case where drinking in right amount.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 50g lemon peel leaching
Take mother liquor, 50g base liquor and 5g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 120ml moderate Luzhou-flavor liquo.Continuous stirring in 48 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 22 hours, and lemon peel leaching mother liquor is then obtained by filtration.
It then prepares lemon wine: 50g lemon peel being leached into mother liquor, 50g moderate Luzhou-flavor liquo and 2g cape jasmine and is uniformly mixed,
Then 0 to -5 DEG C at a temperature of refrigerate 7 days, be then filtered, filtering is 0.1 micron using the aperture of filter hole
Macromolecule plate.Then it is packaged.
Embodiment 2
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 80g lemon peel leaching
Take mother liquor, 80g base liquor, 1g lemon peel distillation baste and 2g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 100ml moderate Luzhou-flavor liquo.Continuous stirring in 36 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 38 hours, and lemon peel leaching mother liquor is then obtained by filtration.
It prepares lemon peel distillation baste: lemon peel and water that above-mentioned separating and filtering obtains is mixed according to the ratio of 0.8:1
It closes, and is distilled 45 minutes under conditions of 120 DEG C, collect fraction.
It then prepares lemon wine: 80g lemon peel is leached into mother liquor, 80g moderate Luzhou-flavor liquo, the distillation seasoning of 1g lemon peel
Liquid and 2g cape jasmine are uniformly mixed, then -1 to -4 DEG C at a temperature of refrigerate 10 days, be then filtered, filter using mistake
The macromolecule plate that the aperture of filter opening is 0.3 micron.Then it is packaged.
Embodiment 3
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 65g lemon peel leaching
Take mother liquor, 65g base liquor, 2g lemon peel distillation baste and 3g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 110ml moderate Luzhou-flavor liquo.Continuous stirring in 40 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 35 hours, and lemon peel leaching mother liquor is then obtained by filtration.
Prepare lemon peel distillation baste: the lemon peel and water that above-mentioned separating and filtering is obtained are mixed according to the ratio of 1:1,
And distilled 45 minutes under conditions of 100 DEG C, collect fraction.
It then prepares lemon wine: 65g lemon peel is leached into mother liquor, 65g moderate Luzhou-flavor liquo, the distillation seasoning of 2g lemon peel
Liquid and 3g cape jasmine are uniformly mixed, then -1 to -3 DEG C at a temperature of refrigerate 8 days, be then filtered, filter using mistake
The macromolecule plate that the aperture of filter opening is 0.2 micron.Then it is packaged.
Embodiment 4
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 75g lemon peel leaching
Take mother liquor, 75g base liquor, 2g lemon peel distillation baste and 4g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 105ml moderate Luzhou-flavor liquo.Continuous stirring in 45 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 27 hours, and lemon peel leaching mother liquor is then obtained by filtration.
It prepares lemon peel distillation baste: lemon peel and water that above-mentioned separating and filtering obtains is mixed according to the ratio of 0.9:1
It closes, and is distilled 30 minutes under conditions of 110 DEG C, collect fraction.
It then prepares lemon wine: 75g lemon peel is leached into mother liquor, 75g moderate Luzhou-flavor liquo, the distillation seasoning of 2g lemon peel
Liquid and 4g cape jasmine are uniformly mixed, then -2 to -5 DEG C at a temperature of refrigerate 9 days, be then filtered, filter using mistake
The macromolecule plate that the aperture of filter opening is 0.2 micron.Then it is packaged.
Embodiment 5
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 68g lemon peel leaching
Take mother liquor, 70g base liquor, 2.5g lemon peel distillation baste and 3.2g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 115ml moderate Luzhou-flavor liquo.Continuous stirring in 38 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 43 hours, and lemon peel leaching mother liquor is then obtained by filtration.
Prepare lemon peel distillation baste: the lemon peel and water that above-mentioned separating and filtering is obtained are mixed according to the ratio of 1:1,
And distilled 40 minutes under conditions of 105 DEG C, collect fraction.
It then prepares lemon wine: 68g lemon peel is leached into mother liquor, 70g moderate Luzhou-flavor liquo, 2.5g lemon peel distillation tune
Taste liquid and 3.2g cape jasmine are uniformly mixed, then -1 to -3.5 DEG C at a temperature of refrigerate 7 days, be then filtered, filtering uses
Be the aperture of filter hole be 0.1 micron of macromolecule plate.Then it is packaged.
Embodiment 6
Lemon wine provided in this embodiment, lemon wine be include plurality of raw materials, a variety of raw materials include 70g lemon peel leaching
Take mother liquor, 38g base liquor, 1.5g lemon peel distillation baste and 3.5g cape jasmine.
The method for preparing the lemon wine is as follows:
Firstly, preparing lemon peel leaching mother liquor: choosing fresh, mature, full Anyue lemon, then cleaned and taken
Skin, then every 30 grams of Fresh Lemon skins mix immersion with 116ml moderate Luzhou-flavor liquo.Continuous stirring in 44 hours before when immersion
The mixture of lemon peel and moderate Luzhou-flavor liquo is stood for latter 30 hours, and lemon peel leaching mother liquor is then obtained by filtration.
It prepares lemon peel distillation baste: lemon peel and water that above-mentioned separating and filtering obtains is mixed according to the ratio of 0.85:1
It closes, and is distilled 42 minutes under conditions of 115 DEG C, collect fraction.
It then prepares lemon wine: 70g lemon peel is leached into mother liquor, 68g moderate Luzhou-flavor liquo, 1.5g lemon peel distillation tune
Taste liquid and 3.5g cape jasmine are uniformly mixed, then 0 to -4 DEG C at a temperature of refrigerate 9 days, be then filtered, filtering using
The macromolecule plate that the aperture of filter hole is 0.2 micron.Then it is packaged.
Comparative example 1: lemon wine is prepared according to the preparation method that embodiment 1 provides, difference is using whole lemon
It extracts.
Comparative example 2: the amount of the cape jasmine of addition is 10g.
Comparative example 3: cape jasmine is not added.
Embodiment 1-6 and comparative example 1-3 are detected, examination criteria is referring to GB/T27588-2011, testing result ginseng
See Tables 1 and 2.
1 sensory evaluation of table
2 physicochemical property of table
According to Tables 1 and 2 it is found that being leached using whole lemon, the sour and astringent sense of lemon wine will increase, while increasing total
The amount of acid and total reducing sugar, it is then easily liquor-saturated difficult awake, it is unfavorable for human health, and increase the amount of cape jasmine or reduce the amount of cape jasmine, all can
The variation of lemon wine color is caused, and can also increase the amount of total acid and total reducing sugar by a small margin, and reduces the amount of total ester and sugar-free extract,
Influence the mouthfeel and fragrance of lemon wine.
In conclusion 1-6 lemon wine of the embodiment of the present invention passes through the leaching mother liquor of lemon peel, the acid of lemon wine can reduce
Astringent taste, and guarantee lemon wine aromatic flavour and pure, and the color of lemon wine can be effectively adjusted using cape jasmine, so that lemon wine
In golden transparent clarification shape, and be conducive to the dissolution of macromolecular substances in lemon wine, be then conducive to lemon wine in preservation process
In will not generate suspended matter or precipitating, then guarantee lemon wine stability, extend the shelf-life of lemon wine.Meanwhile the lemon
Total reducing sugar is free of in lemon wine, does not easily cause then drunk, is also easy to sober up.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of lemon wine, which is characterized in that the lemon wine includes plurality of raw materials, in parts by weight, a variety of raw material packets
Include 50-80 parts of lemon peel leaching mother liquors, 50-80 parts of base liquors and 2-5 portions of cape jasmines.
2. lemon wine according to claim 1, which is characterized in that a variety of raw materials further include 1-3 parts of lemon peel distillations
Baste.
3. lemon wine according to claim 2, which is characterized in that the lemon peel distillation baste will be by leaching
Lemon peel and water carry out distillation after mixing according to the ratio of 0.8-1:1 and extract obtained liquid.
4. lemon wine according to claim 3, which is characterized in that distillation is to distill 30-45 under conditions of 100-120 DEG C
Minute.
5. lemon wine according to claim 1, which is characterized in that lemon peel leaching mother liquor be by Fresh Lemon with
The leaching liquid that the mixing of moderate Luzhou-flavor liquo is obtained by filtration after impregnating.
6. lemon wine according to claim 5, which is characterized in that the leaching liquid is every 30 grams of Fresh Lemon skins and 100-
The mother liquor that the mixing of 120ml moderate Luzhou-flavor liquo obtains after impregnating 70-74 hours.
7. lemon wine according to claim 1, which is characterized in that the base liquor is Luzhou-flavor liquo, and preferably moderate is dense
Aromatic white spirit.
8. a kind of preparation method of lemon wine described in claim 1, which comprises the following steps:
It is seasoned after lemon peel is leached mother liquor and base liquor mixing, is then mixed with cape jasmine, then refrigerated and filtered.
9. preparation method according to claim 8, which is characterized in that refrigeration is that lemon peel is leached mother liquor, base liquor and Cape jasmine
Son mixture 0 to -5 DEG C at a temperature of refrigerate 7-12 days.
10. preparation method according to claim 8, which is characterized in that filtering is filtered using macromolecule plate, excellent
Choosing, the aperture of the filter hole of the macromolecule plate are 0.1-0.3 microns.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811032190.XA CN109055130A (en) | 2018-09-05 | 2018-09-05 | Lemon wine with and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811032190.XA CN109055130A (en) | 2018-09-05 | 2018-09-05 | Lemon wine with and preparation method thereof |
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| CN109055130A true CN109055130A (en) | 2018-12-21 |
Family
ID=64759666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201811032190.XA Pending CN109055130A (en) | 2018-09-05 | 2018-09-05 | Lemon wine with and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2783888A1 (en) * | 2020-02-28 | 2020-09-18 | Vega Scorza Orihuela S L | LEMON LIQUEUR WITH LEMON LEAF ESSENCE, AND PREPARATION PROCEDURE (Machine-translation by Google Translate, not legally binding) |
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|---|---|---|---|---|
| ES2783888A1 (en) * | 2020-02-28 | 2020-09-18 | Vega Scorza Orihuela S L | LEMON LIQUEUR WITH LEMON LEAF ESSENCE, AND PREPARATION PROCEDURE (Machine-translation by Google Translate, not legally binding) |
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Application publication date: 20181221 |
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