Production method of lemon fruit wine

A production method and a lemon fruit technology are applied in the production field of lemon fruit wine, which can solve problems such as affecting the natural fruit flavor of the lemon fruit wine, and achieve the effects of being mellow and soft, having good taste, rich nutrition and complete fruit flavor.

Inactive Publication Date: 2014-08-20
唐江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention patent solves the technical problem that ordinary yeast cannot ferment lemons, but calcium carbonate needs to be added to adjust the acidity before fermenting lemons, which will affect the natural fruity taste of lemon wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A production method of lemon cider, comprising the following steps in turn:

[0039] Picking lemon fruit: take fresh bagged lemon fruit, and manually sort it to remove immature or fruit with pests; the production method of the fresh bagged lemon fruit is that the young lemon fruit is covered with light-proof during the production period. Paper bag, the light-proof paper bag is not removed until the lemon fruit is ripe and harvested, the paper bag can make the lemon fruit grow completely dark in the later stage to obtain fresh bagged lemon fruit;

[0040] Cleaning and slicing: Wash the selected lemon fruit with water, remove the young after cleaning, and cut into thin slices of lemons with a thickness of 1-3mm;

[0041] Soaking: Take grain wine with an alcohol content of 65%, soak grain wine:lemon slices according to the weight ratio of 2:1, soak for 10-15 days at a temperature of 10-38°C, stir twice a day, and get lemons infused wine;

[0042] Filtration: filter the l...

Embodiment 2

[0052] On the basis of Example 1, the advantages of two methods of concentrated immersion and fermentation are used to solve the shortcomings of several traditional methods for making wine. The specific implementation of the lemon wine production method can also include the following step:

[0053] 1. Preparation of lemon soaked wine

[0054] (1) Selection of lemon fruit: manual sorting of fresh bagged lemon fruit to remove immature fruit or fruit with pests; the production method of fresh bagged lemon fruit is: young lemon fruit is put on a special paper bag during the production period until the lemon fruit matures The special paper bag is removed after harvesting, which can make the lemon fruit grow completely dark in the later stage. Compared with the lemon fruit planted by this method, the lemon fruit obtained by this method has a golden color on the fruit surface and a stronger lemon fruit fragrance; the content of lemon yellow and lemon essential oil is higher; the cit...

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Abstract

The invention discloses a production method of a lemon fruit wine. The production method comprises the following steps: selecting lemon fruits; washing the lemon fruits and cutting the lemon fruits into lemon slices; soaking, filtering and blending the lemon slices; carrying out primary fermentation and secondary fermentation on the lemon slices; aging the lemon slices with wine; settling; and blending the fermented wine. By utilizing the advantages of the soaking method and the fermenting method for producing the fruit wine, the defects of various traditional methods for producing the wine are overcome. Since the fresh bagged lemon fruits are selected and a lemon flower extract and lemon honey are added in the production process of the lemon fruit wine, the lemon fruit wine produced by using the method provided by the invention has the ingredients and the flavor of the fermented fruit wine and maintains the fruity flavor and the yellow color of the lemon fruit; and in addition, the lemon flower fragrance is added, and the loss of nutrient substances in the fermentation process is avoided. The produced lemon fruit wine is rich in nutrient and has high quality.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a production method of lemon fruit wine. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruits or wild fruits in the four seasons of spring, summer, autumn and winter, which are brewed by crushing, juicing, fermentation or soaking. fermented into alcohol. Therefore, folk families often brew some fruit wine for drinking, such as plum wine, wine and so on. [0003] Lemon fruit is mostly produced in the hilly area of ​​eastern Sichuan. Lemon contains 7.4‰ lemon oil, 9.5% soluble solids, 6.7% citric acid, 58mg / 100ml Vc, 38% juice yield, 2.5% Vp, and 3% pectin. It is also rich in Inositol, limonene and other vitamins and trace elements, lemon oil contains 4% citral, 95% limonene and other effective nutrients. Therefore, lemon has the functions of quenching thirst and promoting body fluid, dispelling heat and clearing away heat, anti-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 唐江廖子颖唐琳懿
Owner 唐江
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