Method for preparing lemon and glutinous rice flavor wine

Abstract

The invention discloses a method for preparing lemon and flutinous rice flavor wine, which comprises steps of preparing raw lemon wine; and preparing lemon liqueur; and blending the raw lemon wine and the lemon liqueur, wherein the raw lemon wine is brewed by a composite fermentation method of inoculating acid resistant aroma-producing yeasts first, and then inoculating acid resistant Saccharomyces cerevisiae; the lemon liqueur is prepared by immersing lemon sliced in distilled glutinous rice wine; and the lemon and flutinous rice flavor wine prepared by blending the raw lemon wine and the lemon liqueur has the advantages of medium alcohol content, rich nutrients, and strong fatty and fruity flavor.

Description

technical field [0001] The invention relates to a preparation method of fruit wine, in particular to a preparation method of lemon glutinous rice flavor wine. Background technique [0002] Lemon fruit wine is not only rich in vitamins and amino acids needed by the human body, but also contains a large amount of citrine, flavonoids, polyphenols, etc. Long-term drinking can prevent and fight cancer, inhibit the accumulation of fat in the human body, moisten the lungs, nourish the liver, Soothe the nerves and other effects. Although lemon is rich in nutrition, because the acid content of lemon juice is relatively high, reaching about 5%, and the sugar content is only about 7%, it is difficult for yeast to survive in the fermentation process of wine making. Therefore, brewing wine with lemon juice has not been vigorously promoted at present. [0003] The adjustment of the sugar-acid ratio of lemon juice winemaking is the key to its brewing. The methods currently used are: ① Aft...

AI Technical Summary

Problems solved by technology

This method has a certain effect, but artificially adopts chemical precipitation to remove acid, which not only increases the process and cost, but also causes the loss of citric acid, which is rarely used in practice

[0004] Chinese patent 200610054226.5 discloses "a kind of limoncello and its preparation method". This method hopes that by using mixed strains (fruit wine yeast, aroma yeast, alcoholic yeast) to ferment, the reaction can be achieved in acidic lemon juice. It can quickly reduce the residual sugar in the fermentation liquid and add alcohol and aroma. But in fact, the common fruit wine yeast sold on the market is mainly used for brewing wine, and its acid resistance is not enough. It is used for brewing lemon wine. Aroma yeast and alcoholic yeast, the lemon wine brewed, first, the alcohol content is low and the fruity aroma is insufficient, and the second is because the aroma yeast needs to be in an aerobic environment to produce fat more easily, so the fat aroma of lemon wine cannot make Satisfied, the finished lemon wine blended with this original wine, water and sugar has lower alcohol content and worse flavor, even if the distilled wine made by distillation with pomace is added at the end, the alcohol content and fruity aroma will not be sour. Significantly improved (because the pomace has passed the primary fermentation)