Method for brewing lemon fruit wine

The technology of lemon fruit and lemon is applied in the field of preparation of lemon fruit wine, which can solve the problems of long aging time of fruit wine, low lemon juice yield, poor enzymatic hydrolysis effect, etc., and achieve the effects of stable color, mellow taste and rich fruit aroma.

Inactive Publication Date: 2016-08-24
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing lemon fruit wine has defects such as low lemon juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing lemon fruit wine. Preparation method of lemon fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of lemon fruit wine, using fresh lemon fruit as raw material, washing and pressing to make lemon puree, is characterized in that it comprises the following steps:

[0014] a. Sterilization before fermentation: Boil the lemon puree for 45 minutes at room temperature;

[0015] b. Sugar adjustment: Detect the sugar content of lemon puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain lemon wine.

Embodiment 2

[0020] A preparation method of lemon fruit wine, using fresh lemon fruit as raw material, washing and pressing to make lemon puree, is characterized in that it comprises the following steps:

[0021] a. Sterilization before fermentation: Boil the lemon puree for 52 minutes at room temperature;

[0022] b. Sugar adjustment: detect the sugar content of lemon puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain lemon wine.

Embodiment 3

[0027] A preparation method of lemon fruit wine, using fresh lemon fruit as raw material, washing and pressing to make lemon puree, is characterized in that it comprises the following steps:

[0028] a. Sterilization before fermentation: Boil the lemon puree for 60 minutes at room temperature;

[0029] b. Sugar adjustment: detect the sugar content of lemon puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain lemon wine.

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PUM

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Abstract

The invention relates to a method for brewing lemon fruit wine. The method comprises the following steps: taking lemon fresh fruits as a raw material, cleaning and squeezing to obtain lemon primary pulp, sterilizing the primary pulp before fermentation, regulating sugar degree, carrying out alcoholic fermentation, filtering, and sterilizing after fermentation, so that the lemon fruit wine is obtained. The brewed lemon fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality.

Description

Technical field: [0001] The invention relates to a preparation method of fruit wine, in particular to a preparation method of lemon fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing lemon fruit wine has defects such as low lemon juice yield, poor enzymolysis effect, long wine aging time, unstable color and other de...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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