Processing method of lemon fruit wine

Abstract

The invention discloses a processing method of lemon fruit wine. The processing method comprises the following steps: selecting, washing, extracting juice, blending, performing yeast activation, fermenting, adding a crushed residue-juice mixture of lemon fresh fruits, performing residue-liquid separation, sterilizing, aging, clarifying, filtering and packaging. According to the processing method disclosed by the invention, the crushed residue-juice mixture of the lemon fresh fruits is added during the bloom phase of fermentation to increase the acidity of a fermentation solution, then the fermentation is inhibited, nutritional substances are replenished, and a variety of intermediate products produced by fermentation can be saved. The produced lemon fruit wine not only has ingredients and local flavor of the fermented fruit wine, but also keeps the special aroma, and the local flavor and lemon yellow color of fresh lemons in the fruit wine to the greatest extent; and a product has the advantages of good sensory organs and rich nutritional ingredients, and can enable a consumer to get nutrition which is equivalent to that of fruits while enjoying the fruit wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a processing method of lemon fruit wine. Background technique [0002] Fruit wine is a variety of low-alcohol beverages brewed from various fruits through crushing, fermentation or soaking. It is popular with people for its sweet, sour and delicate flavor. [0003] Depending on the type and characteristics of the fruit, the brewing methods of fruit wine are also different. At present, the main types are as follows: [0004] (1) Fermentation method: fruit juice or pulp is fermented by yeast to make fruit wine. The disadvantages are: complex process, high cost, no fresh aroma of fruit, and easy to be polluted and deteriorated by microorganisms during storage. [0005] (2) Soaking method: Generally, fruit or fruit peels or flowers are soaked with edible alcohol or white wine, or fruit juice is added with alcohol, sugar, essence, pigment, etc. to simulate the color ma...

AI Technical Summary

Problems solved by technology

Disadvantages are: complex process, high cost, no fresh aroma of fruit, easy to be polluted and deteriorated by microorganisms during storage

Disadvantages: uncoordinated taste, alcohol tongue tingling

Yet the processing method of existing lemon fruit wine also generally adopts above-mentioned three kinds of methods i.e. fermentation method, soaking method, fermentation and soaking combined method, there is the shortcoming of above-mentioned method equally