CN1393545A - Lemon wine and its brewing process - Google Patents
Lemon wine and its brewing process Download PDFInfo
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- CN1393545A CN1393545A CN 01108583 CN01108583A CN1393545A CN 1393545 A CN1393545 A CN 1393545A CN 01108583 CN01108583 CN 01108583 CN 01108583 A CN01108583 A CN 01108583A CN 1393545 A CN1393545 A CN 1393545A
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- lemon
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Abstract
A lemon wine is prepared from pure water, raw lemon wine, perfume additive, white sugar solution, and edible alcohol trough treating raw material, proportioning, fermenting by 4 stages, separating, ageing and mingling. Its advantages are unique lemon fragrance, and high nutritive and health-care values.
Description
The present invention relates to a kind of fruit wine and production method thereof, particularly a kind of is main raw material with the lemon juice, the lemon wine of brew and production method thereof.
China is the big producing country of wine, and spirits culture is of long standing and well established.Traditional wine mainly is raw material with grain, steams slide and gets liquor through fermentation.Along with the raising of people's living standard, the consumption idea of wine there has been very big variation, the fruit wine demand increases day by day.The lemon fruit wine of lemon juice fermentation brew is unprecedented, because it is acid heavy, yeast is difficult to survival, make the lemon wine not a duck soup.
The objective of the invention is to: provide a kind of and make with lemon juice, the odor type uniqueness, health care is worth high, and unique on market, its quality is superior, the lemon wine of unique distinct Chinese characteristics and brew method thereof.
The present invention seeks to realize like this: select for use lemon to make main raw material, through being processed into the former wine of lemon, be unit then with weight, contain the former wine of 20-50 part lemon in per 100 parts of finished wine, an amount of spice additive, 10-30 part concentration is the white sugar water of 30%-50%, 10-20 part concentration is the 25%-99% edible ethanol, after passing through the ageing of certain hour then, add an amount of finings, form through clarification, filtration.The production method of the former wine of lemon of the present invention may further comprise the steps: after (one) grinds oil, peeling with the lemon fresh fruit, get lemon meat and press into lemon juice: (two) mug batching: white sugar is added lemon juice after with dissolved in boiled water, making lemon juice content is 30%-80%, and white sugar content is 10%-40%.(3) fermentation: 1, lemon juice acid content higher (lemon juice is about 6%) is selected durable, acid good good fruit wine yeast fermentation for use, adds the syrup dilution simultaneously when fermentation, yeast-inoculated amount: 3%-15%, and inoculum size increases, and the starting velocity of then fermenting increases.2, purebred yeast enlarged culturing adopts increases concentration (increase juice content) method step by step, to increase zymic adaptability.The first step: little triangular flask is cultivated, lemon juice content 10%-35%, white sugar content 5%-20%.The second stage: big triangular flask is cultivated, and it is 31%-38% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 5%-30%.The third stage: the Ka Shi jar is cultivated (or big narrow-mouthed bottle), and it is 30%-60% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 10%-30%.The fourth stage: enter fermentation in the cylinder, it is 30%-80% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 10%-40%.Above fermenting process at room temperature carries out, and temperature is controlled at 15-40 degree centigrade.(4) separate and ageing: will be an amount of after diluting and through the edible ethanol of oxidation, activated carbon deodorization processing, join in the lemon juice after the above-mentioned art breading, after adding alcohol, yeast suppresses, quiet then putting more than the week, yeast and part sediment are sunken to cylinder bottom, after this separate, getting the upper strata pure mellow wine packs in the cylinder, sealing was placed one month after precipitation, get the upper strata pure mellow wine after filtering and pack in the cylinder, and add the potassium metabisulfite of 500PPM, get final product behind the sealing ageing certain hour the former wine of lemon; (5) rectification of lemon fruit wine: select the former wine of lemon for use, pure water, spice additive, white sugar, through the edible ethanol that deodorization is handled, be unit then with weight, contain the former wine of 20-50 part lemon in per 100 parts of finished wine, an amount of spice additive, 10-30 part concentration is the white sugar water of 30%-50%, and 10-20 part concentration is the edible ethanol of 25%-99%, pass through the ageing of certain hour then after, add an amount of finings, form through clarification, filtration.
The present invention has following advantage: 1, the fruit wine of the present invention's production, and select for use lemon as main raw material, kept odor type, nutrition and the salubrious mouthfeel of lemon uniqueness; 2, the fruit wine of the present invention's production has beauty treatment, function of health care after drinking;
The invention will be further described below in conjunction with embodiment:
Embodiment 1: select for use lemon to make main raw material, through being processed into the former wine of lemon, be unit then with weight, contain 20 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 10 parts of concentration is 30% white sugar water, 10 parts of concentration are 25% edible ethanol, after passing through the ageing of certain hour then, add an amount of finings, form through clarification, filtration.The production method of the former wine of lemon of the present invention may further comprise the steps: (one) gets lemon meat and presses into lemon juice after the lemon fresh fruit is ground oil, peeling; (2) mug batching: white sugar is added lemon juice after with dissolved in boiled water, and making lemon juice content is 30%, and white sugar content is 10%.(3) fermentation: 1, select durable, acid good good fruit wine yeast fermentation for use, when fermentation, add syrup dilution, yeast-inoculated amount: 3% simultaneously.2, purebred yeast enlarged culturing adopts increases concentration (increase juice content) method step by step, to increase zymic adaptability.The first step: little triangular flask is cultivated, lemon juice content 10%, white sugar content 5%.The second stage: big triangular flask is cultivated, and it is 31% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 5%.The third stage: the Ka Shi jar is cultivated (or big narrow-mouthed bottle), and it is 30% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 10%.The fourth stage: enter fermentation in the cylinder, it is 30% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 10%.Above fermenting process at room temperature carries out, and temperature is controlled at 15-40 degree centigrade.(4) separate and ageing: will be an amount of after diluting and through the edible ethanol of oxidation, activated carbon deodorization processing, join in the lemon juice after the above-mentioned art breading, after adding alcohol, yeast suppresses, quiet then putting more than the week, yeast and part sediment are sunken to cylinder bottom, after this separate, getting the upper strata pure mellow wine packs in the cylinder, sealing was placed one month after precipitation, get the upper strata pure mellow wine after filtering and pack in the cylinder, and add the potassium metabisulfite of 500PPM, get final product behind the sealing ageing certain hour the former wine of lemon; (5) rectification of lemon fruit wine: select the former wine of lemon for use, pure water, spice additive, white sugar, through the edible ethanol that deodorization is handled, be unit then with weight, contain 20 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 10 parts of concentration is 30% white sugar water, and 10 parts of concentration is 25% edible ethanol, pass through the ageing of certain hour then after, add an amount of finings, form through clarification, filtration.
Embodiment 2: select for use lemon to make main raw material, through being processed into the former wine of lemon, be unit then with weight, contain 50 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 30 parts of concentration is 50% white sugar water, 20 parts of concentration are 99% edible ethanol, after passing through the ageing of certain hour then, add an amount of finings, form through clarification, filtration.The production method of the former wine of lemon of the present invention may further comprise the steps: (one) gets lemon meat and presses into lemon juice after the lemon fresh fruit is ground oil, peeling; (2) mug batching: white sugar is added lemon juice after with dissolved in boiled water, and making lemon juice content is 80%, and white sugar content is 40%.(3) fermentation: 1, select durable, acid good good fruit wine yeast fermentation for use, when fermentation, add the syrup dilution simultaneously, the yeast-inoculated amount: 15%, 2, purebred yeast enlarged culturing adopts increases concentration (increase juice content) method step by step, to increase zymic adaptability.The first step: little triangular flask is cultivated, lemon juice content 35%, white sugar content 20%.The second stage: big triangular flask is cultivated, and it is 38% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 30%.The third stage: the Ka Shi jar is cultivated (or big narrow-mouthed bottle), and it is 60% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 30%.The fourth stage: enter fermentation in the cylinder, it is 80% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 40%.Above fermenting process at room temperature carries out, and temperature is controlled at 15-40 degree centigrade.(4) separate and ageing: will be an amount of after diluting and through the edible ethanol of oxidation, activated carbon deodorization processing, join in the lemon juice after the above-mentioned art breading, after adding alcohol, yeast suppresses, quiet then putting more than the week, yeast and part sediment are sunken to cylinder bottom, after this separate, getting the upper strata pure mellow wine packs in the cylinder, sealing was placed one month after precipitation, get the upper strata pure mellow wine after filtering and pack in the cylinder, and add the potassium metabisulfite of 500PPM, get final product behind the sealing ageing certain hour the former wine of lemon; (5) rectification of lemon fruit wine: select the former wine of lemon for use, pure water, spice additive, white sugar, through the edible ethanol that deodorization is handled, be unit then with weight, contain 50 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 30 parts of concentration is 50% white sugar water, and 20 parts of concentration is 99% edible ethanol, pass through the ageing of certain hour then after, add an amount of finings, form through clarification, filtration.
Embodiment 3: select for use lemon to make main raw material, through being processed into the former wine of lemon, be unit then with weight, contain 30 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 20 parts of concentration is 40% white sugar water, 15 parts of concentration are 67% edible ethanol, after passing through the ageing of certain hour then, add an amount of finings, form through clarification, filtration.The production method of the former wine of lemon of the present invention may further comprise the steps: (one) gets lemon meat and presses into lemon juice after the lemon fresh fruit is ground oil, peeling; (2) mug batching: white sugar is added lemon juice after with dissolved in boiled water, and making lemon juice content is 60%, and white sugar content is 30%.(3) fermentation: 1, lemon juice content higher (lemon juice is about 6%), select durable, acid good good fruit wine yeast fermentation for use, when fermentation, add syrup dilution, yeast-inoculated amount: 10% simultaneously.2, purebred yeast enlarged culturing adopts increases concentration (increase juice content) method step by step, to increase zymic adaptability.The first step: little triangular flask is cultivated, lemon juice content 16%, white sugar content 15%.The second stage: big triangular flask is cultivated, and it is 20% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 18%.The third stage: the Ka Shi jar is cultivated (or big narrow-mouthed bottle), and it is 40% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 22%.The fourth stage: enter fermentation in the cylinder, it is 50% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 30%.Above fermenting process at room temperature carries out, and temperature is controlled at 15-40 degree centigrade.(4) separate and ageing: will be an amount of after diluting and through the edible ethanol of oxidation, activated carbon deodorization processing, join in the lemon juice after the above-mentioned art breading, after adding alcohol, yeast suppresses, quiet then putting more than the week, yeast and part sediment are sunken to cylinder bottom, after this separate, getting the upper strata pure mellow wine packs in the cylinder, sealing was placed one month after precipitation, get the upper strata pure mellow wine after filtering and pack in the cylinder, and add the potassium metabisulfite of 500PPM, get final product behind the sealing ageing certain hour the former wine of lemon; (5) rectification of lemon fruit wine: select the former wine of lemon for use, pure water, spice additive, white sugar, through the edible ethanol that deodorization is handled, be unit then with weight, contain 30 portions of former wine of lemon in per 100 parts of finished wine, an amount of spice additive, 20 parts of concentration is 40% white sugar water, and 15 parts of concentration is 67% edible ethanol, pass through the ageing of certain hour then after, add an amount of finings, form through clarification, filtration.
Claims (2)
1, a kind of lemon fruit wine, after pure water, the former wine of lemon, white sugar water, edible ethanol and an amount of spice additive allotment, ageing through certain hour, add an amount of finings, form through clarification, filtration, it is characterized in that: for the unit consumption be: contain the former wine of 20-50 part lemon in per 100 parts of finished wine, an amount of spice additive with weight, 10-30 part concentration is the white sugar water of 30%-50%, and 10-20 part concentration is 25%-99% alcohol.
2,, it is characterized in that it is made up of following processing step according to the brew method of the described lemon fruit wine of claim 1: (1) with lemon fresh fruit mill oil, peeling after, get lemon meat and press into lemon juice; (2) mug batching: white sugar is added lemon juice after with dissolved in boiled water, and making lemon juice content is 30%-80%, and white sugar content is 10%-40%; (3) fermentation: select durable, acid good good fruit wine yeast fermentation for use, when fermentation, add the syrup dilution, yeast-inoculated amount: 3%-15%, adopt enlarged culturing step by step: the first step: little triangular flask is cultivated, lemon juice content 10%-35%, white sugar content 5%-20%; The second stage: big triangular flask is cultivated, and it is 31%-38% that additional lemon juice and white sugar water make lemon juice content, and sugared content is 5%-30%; The third stage: the Ka Shi jar is cultivated (or big narrow-mouthed bottle), it is 30%-60% that additional lemon juice and white sugar water make lemon juice content, sugar content is 10%-30%, the fourth stage: enter fermentation in the cylinder, it is 30%-80% that additional lemon juice and white sugar water make lemon juice content, sugar content is 10%-40%, and above fermenting process at room temperature carries out, and temperature is controlled at 15-40 degree centigrade; (4) separation and ageing: with an amount of edible ethanol, join in the lemon juice after the above-mentioned art breading, quiet then putting more than the week, after this separate, getting the upper strata pure mellow wine packs in the cylinder, sealing was placed one month after precipitation, get the upper strata pure mellow wine after filtering and pack in the cylinder, and adds the potassium metabisulfite of 500PPM, get final product behind the sealing ageing certain hour the former wine of lemon; (5) rectification of lemon fruit wine: select the former wine of lemon for use, pure water, spice additive, white sugar, through the edible ethanol that deodorization is handled, be unit then with weight, contain the former wine of 20-50 part lemon in per 100 parts of finished wine, an amount of spice additive, 10-30 part concentration is the white sugar water of 30%-50%, and 1-20 part concentration is the edible ethanol of 25%-99%, pass through the ageing of certain hour then after, add an amount of finings, form through clarification, filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01108583 CN1393545A (en) | 2001-06-28 | 2001-06-28 | Lemon wine and its brewing process |
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|---|---|---|---|
| CN 01108583 CN1393545A (en) | 2001-06-28 | 2001-06-28 | Lemon wine and its brewing process |
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| CN1393545A true CN1393545A (en) | 2003-01-29 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100381554C (en) * | 2006-04-18 | 2008-04-16 | 重庆中澳美浓生物技术有限公司 | Lemon wine and preparation method thereof |
| CN1789402B (en) * | 2004-12-13 | 2010-06-02 | 唐江 | Lemon wine preparation method |
| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN103710258A (en) * | 2014-01-14 | 2014-04-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture and domestication system and method for fruit wine production |
| CN103844219A (en) * | 2014-02-21 | 2014-06-11 | 东莞健茂生物科技有限公司 | Fermentation method for improving polyphenol content of lemon |
| 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 |
| CN108384677A (en) * | 2018-03-29 | 2018-08-10 | 广东中兴绿丰发展有限公司 | A kind of brewing method of lemon honey wine |
| 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 |
-
2001
- 2001-06-28 CN CN 01108583 patent/CN1393545A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1789402B (en) * | 2004-12-13 | 2010-06-02 | 唐江 | Lemon wine preparation method |
| CN100381554C (en) * | 2006-04-18 | 2008-04-16 | 重庆中澳美浓生物技术有限公司 | Lemon wine and preparation method thereof |
| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN101845378B (en) * | 2010-05-13 | 2012-11-14 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN103710258A (en) * | 2014-01-14 | 2014-04-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture and domestication system and method for fruit wine production |
| CN103844219A (en) * | 2014-02-21 | 2014-06-11 | 东莞健茂生物科技有限公司 | Fermentation method for improving polyphenol content of lemon |
| 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 |
| CN108384677A (en) * | 2018-03-29 | 2018-08-10 | 广东中兴绿丰发展有限公司 | A kind of brewing method of lemon honey wine |
| 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 |
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| WD01 | Invention patent application deemed withdrawn after publication |