Lemon fermented wine and preparation method thereof

A technology of lemon fermentation and lemon, which is applied in the field of beverage wine processing, can solve the problems of poor taste and insufficient nutrients, and achieve the effect of enhancing appetite, benefiting absorption and rich nutrition

Inactive Publication Date: 2010-03-10
云南红瑞柠檬开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high acidity of lemon juice, it is difficult for ordinary fruit wine yeast to grow normally in the high-acid environment of lemons. Most of the lemon-flavored blended wine made by blending lemon juice or lemon essence with white wine, and lemon peel and grain fermented mash appear on the market. Mixed steamed lemon fruit wine has the defects of insufficient nutrition and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 prepares lemon cider

[0034] Feed according to the following formula:

[0035] Lemon Juice 750kg

[0036] Deionized water 3000kg

[0037] Active Lemon Yeast Seed Liquid 4.7kg

[0038] Sucrose 933kg

[0039] Take 20 liters of lemon juice with a concentration of 5% and heat it to 38°C, adjust the sugar content of the juice to 5%, add 1 kg of Angel wine active dry yeast to the juice, stir to dissolve, and cool to 28°C after 15 minutes to obtain the desired The active lemon yeast liquid is set aside. In the sterilized clean container, add lemon juice, sucrose, and pour water to mix evenly, then add appropriate amount of calcium carbonate according to different acidity, and adjust the pH to 2.5-3. Add potassium metabisulfite at 160mg / L to make SO 2 The concentration reaches 80mg / L. Add 4.7kg of active lemon yeast seed liquid and mix well. Carry out alcoholic fermentation at a temperature of 20°C, and pay attention to the changes in the appearance, color...

Embodiment 2

[0040] Embodiment 2 prepares lemon schnapps (distilled wine)

[0041] Feed according to the following formula:

[0042] Lemon Juice 500kg

[0043] Pure water 2950kg

[0044] Active Lemon Yeast Seed Liquid 5.0kg

[0045] Sucrose 500kg

[0046] Take 20 liters of lemon juice with a concentration of 10% and heat it to 38°C, adjust the sugar content of the juice to 8%, add 1 kg of dry yeast to the juice, stir to dissolve, cool to 30°C after 30 minutes, and obtain the required active lemon yeast liquid for use. In the sterilized clean container, add lemon juice, sucrose, and pour water to mix evenly, then add appropriate amount of potassium carbonate according to different acidity, and adjust the pH to 2.5-3. Add potassium metabisulfite at 160mg / L to make SO 2The concentration reaches 80mg / L. Add 5.0kg of active lemon yeast seed liquid and mix well. Carry out alcoholic fermentation at a temperature of 15°C, and pay attention to changes in the appearance, color, aroma and tas...

Embodiment 3

[0047] Embodiment 3 prepares lemon cider with lemon concentrate

[0048] Feed according to the following formula:

[0049] Lemon Juice Concentrate 800kg

[0050] Distilled water 5708kg

[0051] Active Lemon Yeast Seed Liquid 52kg

[0052] Sucrose 1440kg

[0053] Repeat Example 1, with the following differences: put lemon juice concentrate in the cleaned and sterilized container, inject water and mix evenly, add sucrose and wait for complete dissolution, then add appropriate amount of calcium carbonate to adjust the pH to 3.0. Add appropriate amount of sulfurous acid to make SO 2 The concentration reaches 80mg / L. Add 52kg of active lemon yeast seed liquid and mix well. Carry out alcoholic fermentation at a constant temperature of 25°C, and pay attention to the changes in the appearance, color, aroma and flavor of the fermented mash. When the residual sugar dropped to 5.8°Bx, the fermentation was terminated. The original wine was stored and aged for 6 months at room temp...

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PUM

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Abstract

The invention discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast intoactive lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation,suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon andalso has the style of brandy.

Description

technical field [0001] The invention belongs to the technical field of beverage wine processing, and in particular relates to fruit wine and distilled wine obtained by fermenting lemons as main raw materials. Simultaneously, the invention also relates to a preparation method of the lemon fermented wine. Background technique [0002] Lemon (Lemon) is an evergreen shrub or small tree of the Rutaceae citrus class. The fruit is elliptical, with pointed ends and concave protrusions, and has a fragrant smell. The fruit is crisp and juicy, with a strong sour taste and rich in vitamins and minerals. In particular, the content of vitamin C is high, which is beyond the reach of other fruits. Regular consumption of lemons can improve the body's immunity, and has the effects of beautifying, reducing blood lipids, and preventing and treating cardiovascular and cerebrovascular diseases. [0003] In the prior art, fruit juice fermented wine mainly uses high-sugar and low-acid fruits as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/14C12R1/645C12H6/02C12H6/04
Inventor 韦青青马正述马潇
Owner 云南红瑞柠檬开发有限公司
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