CN1789402B - Lemon wine preparation method - Google Patents
Lemon wine preparation method Download PDFInfo
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- CN1789402B CN1789402B CN 200410081452 CN200410081452A CN1789402B CN 1789402 B CN1789402 B CN 1789402B CN 200410081452 CN200410081452 CN 200410081452 CN 200410081452 A CN200410081452 A CN 200410081452A CN 1789402 B CN1789402 B CN 1789402B
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention, belonging to fermented food field, relates the lemon wine and preparing method. The lemon wine comprises fermentation liquor which is supernatant fluid of fermenting the lemon juice and grain and white spirit which is made by distilling the fermentation slag of lemon juice and grain. The fermentation comprises the following steps: fermenting the grain, then adding the lemon juice to ferment. The volumetric ratio of supernatant fluid and white spirit is 10-25%, optimally 18-22%. The advantages of the lemon wine are following: possessing the delicate fragrance of supernatant fluid fermented by lemon juice and grain, possessing the lemon scent and fermentation liquor which is good for health, possessing the characteristics of light wine and high wine.
Description
Technical field
The present invention relates to the food fermentation technical field, relate to a kind of lemon wine and preparation method thereof specifically.
Background technology
Common liquor belongs to pure liquor, and taste is single, the local flavor of no fermented product.The making method major part of common white spirit is a solid state fermentation, mainly comprises: technologies such as grain processing, saccharification, zymamsis and distillation, there are many shortcomings in this production process, and first labour intensity is big, mainly is to spread raw material by manually turning over; It two is that temperature is wayward in the fermenting process; It three is that nutritive ingredient in the wine is abundant; It four is no fruit wine nutrition and fermented flavours in the wine.
Technology contents
The purpose of this invention is to provide a kind of lemon wine with lemon fermented thing, and the method for preparing lemon wine with lemon juice and grain co-fermentation.
Contain the liquor that the poor slag distillation of fermentation clear juice and fermentation makes in this lemon wine, clear juice is the supernatant liquor of lemon juice and grain co-fermentation thing, and liquor is the wine that the poor slag of the fermentation of lemon juice and grain co-fermentation thing is obtained through distillation.The content volume ratio of clear juice in liquor is: clear juice/liquor=10～25% (V/V) is preferably: clear juice/liquor=18～22% (V/V).
The preparation method of described lemon wine may further comprise the steps, and is undertaken by following order:
A, system lemon juice: select the no pathology in surface for use, do not have the lemon fresh fruit that goes mouldy, wash with tap water, remove surperficial silt particle and impurity, peeling (can not remove the peel), obtain fresh free of contamination Limon pulp, squeeze the juice, in fruit juice, add 0.2 ‰ polygalacturonase, its objective is the pectin in the enzymolysis fruit juice, filter, removing impurity in the juice, to make lemon juice standby.
B, fermentation: ferment in two steps, its leavening temperature is 25～38 ℃; The first step grain fermentation: by weight being grain: the mixed of water=about 1: 3 is carried out zymamsis, and the inoculation koji for uncooked material carries out zymamsis, treat that fermentation enters between animated period after; Carrying out for second step adds lemon juice mixed fermentation: by weight being grain: the mixed of lemon juice=1: 0.3 is carried out zymamsis, treats after about 24 hours that fermentation enters the vigorous later stage; Can add white sugar and continue fermentation, treat that fermentation reaches fermented liquid the nature defecation is arranged after, get its supernatant liquor---be that the clear juice sealing is stored liquor to be deployed and used; If fermentation residue also contains sugar part, can add dry yeast and continue fermentation, fermenting to the liquid sugar degree is lower than till 0.5%.
C, steam wine: the poor slag of fermentation that will get its supernatant liquor----and be the clear juice remainder is contained into distiller and is distilled system liquor; A wine that distills out removes (deposit separately and use it for anything else), and the alcoholic strength of collecting wine should be controlled between 55～65% (V/V), and the tail wine collection of alcoholic strength below 35 degree that is distilled to out wine changes in the poor slag of distillation next time carries out redistillation.
D, be deployed into and sample wine: will seal the clear juice of storing and play glue to handle, and cross then and filter to remove impurity, and play the clear juice of glue processing to prepare lemon wine with above-mentioned liquor adding; Clear juice by volume in lemon wine: liquor=10～25% clear juices, be allocated as the alcoholic strength of design, finely tune with spices again.Clear juice by volume in lemon wine preferably: for: clear juice/liquor=18～22% (V/V).
E, deployed lemon wine filter with diatomite filter, microporous filter, microfroc filter respectively, deposit 1～3 month after, smart filter bottling.
Used spices is ethyl acetate, acetate, acetaldehyde, glycerol etc. in being deployed into the step of sampling wine.In the wine fermentation step, preferred leavening temperature is 32～36 ℃; In steaming the wine step, described grain is meant wheat, corn, rice, preferably rice.In being deployed into the step of sampling wine, preferred clear juice/liquor=18～22% (V/V).
The present invention compared with prior art has the following advantages:
1, this lemon wine have the clear juice of lemon juice and grain co-fermentation fragrant, have lemon distillatory liquor lemon, also have fermented product to human body beneficial's nutrition; Have the characteristics of low alcohol fruit wine and high spirit concurrently, filled up domestic blank.
2, grain is without boiling, and the fermentation back only needs the part distillation, reduces labor strength and fuel economy.
3, the product sense organ is good, is transparent light yellow liquid.
Embodiment
Embodiment 1:
A kind of lemon wine is to take out clear juice fermented wine liquid by lemon juice with the rice co-fermentation, with its poor slag distillation, then clear juice fermented wine liquid and the allotment of distillation gained liquor is formed lemon wine, and its processing step is:
A, system lemon juice:
Select the no pathology in surface for use, do not have the lemon fresh fruit that goes mouldy, wash with tap water, remove surperficial silt particle and impurity, peeling, obtain fresh free of contamination Limon pulp, squeeze the juice, in fruit juice, add 0.2 ‰ polygalacturonase, its objective is the pectin in the enzymolysis fruit juice, filter, remove pectin in the enzymolysis fruit juice and the impurity in the lemon juice and make lemon juice to do fermentation standby.
B, fermentation:
Ferment in two steps, its leavening temperature is 25～38 ℃; The first step grain fermentation: by weight be grain: the mixed of water=about 1: 3, inoculation koji for uncooked material 6 ‰ carries out zymamsis, waits to ferment to enter between animated period; Carrying out for second step adds lemon juice mixed fermentation: by weight being grain: the mixed of lemon juice=1: 0.3 is carried out zymamsis, treats after about 24 hours that fermentation enters the vigorous later stage; Can add white sugar and continue fermentation, by weight being grain: the ratio of white sugar=1: 0.3 joins white sugar in the fermented product, and white sugar adding mode is the good white sugar water (white sugar: water=1: 0.5) of dissolving in advance.Treat fermentation reach the nature defecation is arranged after, get its supernatant liquor----and be the clear juice sealing and store and wait upon allotment liquor and use; If fermentation residue also contains sugar part, can add 2 ‰ Angel fruit wine dry yeast and continue fermentation, fermenting to the liquid sugar degree is lower than till 0.5%.
C, steaming wine:
To get its supernatant liquor----and be the poor slag of fermentation remaining behind the clear juice contains into distiller and distills the liquor that makes; The 1 kilogram of foreshot who distills out removes (deposit separately and use it for anything else), and the alcoholic strength of collecting wine should be controlled between 55～65% (V/V), and the tail wine collection of alcoholic strength below 35 degree that is distilled to out wine changes in the poor slag of distillation next time carries out redistillation.
D, be deployed into and sample wine:
The clear juice fermented wine liquid that sealing is stored plays glue to handle, and crosses then and filters to remove impurity, and the liquor that distillation in above-mentioned " C, steaming wine: " is made mixes with the clear juice that " B, fermentation: " makes, and obtains product of the present invention----lemon wine; Concocting method is to be clear juice by volume: liquor=10% mixes, and finely tunes with spices again, makes lemon wine at last.
Embodiment 2: its processing step is identical with embodiment 1, but grain is selected wheat for use.
Embodiment 3: its processing step is identical with embodiment 1, but the leavening temperature of " B, fermentation " step is 32～36 ℃.
Embodiment 4: its processing step is identical with embodiment 1, but " B, the fermentation: " grain of step and the blending ratio of lemon juice are grain: lemon juice=1: 0.1.
Embodiment 5: its processing step is identical with embodiment 1, but " B, the fermentation: " grain of step and the blending ratio of lemon juice are grain: lemon juice=1: 0.2.
Embodiment 6: its processing step is identical with embodiment 1, but " B, the fermentation: " grain of step and the blending ratio of lemon juice are grain: lemon juice=1: 0.4.
Embodiment 7: its processing step is identical with embodiment 1, but " B, the fermentation: " grain of step and the blending ratio of lemon juice are grain: lemon juice=1: 0.5.
Embodiment 8: its processing step is identical with embodiment 1, but when " D, be deployed into and sample wine " step, the concocting method of lemon wine is to be clear juice by volume: liquor=25% clear juice.
Embodiment 9: its processing step is identical with embodiment 1, but when " D, be deployed into and sample wine " step, the concocting method of lemon wine is to be clear juice by volume: liquor=18% clear juice.
Embodiment 10: its processing step is identical with embodiment 1, but when " D, be deployed into and sample wine " step, the concocting method of lemon wine is to be clear juice by volume: liquor=22% clear juice.
Embodiment 11: its processing step is identical with embodiment 1, but when " D, be deployed into and sample wine " step, the concocting method of lemon wine is to be clear juice by volume: liquor=20% clear juice.
Claims (6)
1. the preparation method of a lemon wine may further comprise the steps:
A, system lemon juice: adding polygalacturonase in the expressed lemon fluid becomes lemon juice;
B, fermentation: ferment mainly in two steps, its leavening temperature is 25～38 ℃; The first step grain fermentation: grain and water are mixed into the smart fermentation of serving a round of liquor to the guests, treat that fermentation enters between animated period; Carrying out for second step adds lemon juice mixed fermentation, treat that fermentation reaches fermented liquid the nature clear liquor is arranged after, get its supernatant liquor----and be the clear juice sealing and store liquor to be deployed and use;
C, steam wine: will get its supernatant liquor----and be the poor slag of fermentation remaining behind the clear juice and distill and produce liquor;
D, be deployed into and sample wine: after will sealing the clear juice of storing and play glue to handle, with the mixed lemon wine that gets of above-mentioned steps liquor of producing and the clear juice of having handled play the glue processing; Clear juice by volume in lemon wine: liquor=10～25%.
2. the preparation method of lemon wine according to claim 1, it is characterized in that: described grain is rice.
3. the preparation method of lemon wine according to claim 1, it is characterized in that: described zymotechnique, grain is without boiling.
4. the preparation method of lemon wine according to claim 1, it is characterized in that: leavening temperature is 32～36 ℃.
5. the preparation method of lemon wine according to claim 1, it is characterized in that: being deployed into when sampling wine, is clear juice in lemon wine: liquor=18～22% by volume.
6. the preparation method of lemon wine according to claim 1 is characterized in that: a wine that distills out takes out to deposit separately and uses it for anything else, and tail wine is collected separately to change in the poor slag of distillation next time and distilled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410081452 CN1789402B (en) | 2004-12-13 | 2004-12-13 | Lemon wine preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410081452 CN1789402B (en) | 2004-12-13 | 2004-12-13 | Lemon wine preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1789402A CN1789402A (en) | 2006-06-21 |
| CN1789402B true CN1789402B (en) | 2010-06-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410081452 Expired - Fee Related CN1789402B (en) | 2004-12-13 | 2004-12-13 | Lemon wine preparation method |
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| Country | Link |
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| CN (1) | CN1789402B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101045895B (en) * | 2007-05-08 | 2010-09-08 | 重庆中澳美浓生物技术有限公司 | Lemon brandy as distilled liquor and its prepn process |
| CN101665751B (en) * | 2009-09-22 | 2012-07-04 | 云南红瑞柠檬开发有限公司 | Lemon fermented wine and preparation method thereof |
| CN101845378B (en) * | 2010-05-13 | 2012-11-14 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN102839083B (en) * | 2012-09-26 | 2014-02-26 | 广西来宾宏振酒业有限公司 | Production process of maotai-flavor fruit wine |
| CN103146547A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household lemon wine brewing process |
| 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 |
| CN105886213A (en) * | 2016-05-12 | 2016-08-24 | 安徽安庆市金徽酒业有限公司 | White wine with lemon sour and sweet taste |
| CN106434150A (en) * | 2016-11-23 | 2017-02-22 | 广东省九江酒厂有限公司 | Production method for improving flavor of orange wine and shortening manufacturing period and orange wine |
| CN106635702A (en) * | 2016-12-16 | 2017-05-10 | 吴中区穹窿山福顺生物技术研究所 | Production process of tea flavor type liquor |
| CN107267329B (en) * | 2017-06-29 | 2020-07-28 | 中山大学 | Lemon wine capable of reducing liver injury |
| CN112029630A (en) * | 2020-10-21 | 2020-12-04 | 镇江刘恒记食品有限公司 | Process method for adding tomato red vinegar into edible vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234435A (en) * | 1998-05-04 | 1999-11-10 | 商清 | Fresh-fruit wine and preparation method thereof |
| CN1393545A (en) * | 2001-06-28 | 2003-01-29 | 蒋开禄 | Lemon wine and its brewing process |
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
-
2004
- 2004-12-13 CN CN 200410081452 patent/CN1789402B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234435A (en) * | 1998-05-04 | 1999-11-10 | 商清 | Fresh-fruit wine and preparation method thereof |
| CN1393545A (en) * | 2001-06-28 | 2003-01-29 | 蒋开禄 | Lemon wine and its brewing process |
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 全文. |
| 邱梅影.柠檬利口酒的研制.酿酒31 5.2004,31(5),103-105. |
| 邱梅影.柠檬利口酒的研制.酿酒31 5.2004,31(5),103-105. * |
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| Publication number | Publication date |
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| CN1789402A (en) | 2006-06-21 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Tang Jiang Assignor: Sichuan province Anyue County Lvyuan lemon Development Co. Ltd. Contract record no.: 2010510000104 Denomination of invention: Lemon wine preparation method Granted publication date: 20100602 License type: Exclusive License Open date: 20060621 Record date: 20101103 |
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Sichuan province Anyue County Lvyuan lemon Development Co. Ltd. Assignor: Tang Jiang Contract record no.: 2010510000104 Denomination of invention: Lemon wine preparation method Granted publication date: 20100602 License type: Exclusive License Open date: 20060621 Record date: 20101103 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100602 Termination date: 20131213 |