Lemon wine and preparation method thereof

Abstract

The invention relates to the technical field of food fermentation and in particular relates to lemon wine and a preparation method thereof. The lemon wine contains fermented clear juice and Baijiu prepared by distilling fermented vinasse dreg; the clear juice is supernatant of common fermented matters of lemon juice and grains; the Baijiu is wine obtained by distilling the fermented vinasse dreg of the common fermented matters of the lemon juice and the grains. The fermentation comprises the following two steps: firstly, fermenting the grains; after entering a vigorous period of the fermentation, carrying out the second step and adding the lemon juice and mixing and fermenting, wherein the content volume ratio of the clear juice in the Baijiu is as follows: the clear juice to the Baijiu is equal to 10 percent to 25 percent (V / V), preferably, the clear juice to the Baijiu is equal to 18 percent to 22 percent (V / V). The lemon wine has the advantage that the lemon wine has the fresh scent of the clear juice of the common fermented matters of the lemon juice and the grains and a lemon flavor of the Baijiu obtained by distilling lemons, and also contains fermented matters of nutritional components beneficial to human bodies; the lemon wine has the characteristics of low-degree fruit wine and high-degree Baijiu and appears for the first time in China.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a limoncello and a preparation method thereof. Background technique [0002] Ordinary liquor is a pure distilled liquor with a single taste and no flavor of fermented products. The brewing process of ordinary liquor is mostly solid-state fermentation, mainly including: grain processing, saccharification, alcohol fermentation and distillation. There are many shortcomings in this production process. The 2nd, temperature is difficult for controlling in the fermentation process; Its 3rd, the nutritional labeling in the wine is not abundant; Contents of the invention [0003] The object of the present invention is to provide a limoncello with lemon fermented product and a method for preparing limoncello by co-fermenting lemon juice and grain. [0004] The limoncello contains liquor distilled from fermented clear juice and fermented dregs, the clear juice is the supernata...

AI Technical Summary

Problems solved by technology

[0002] Ordinary liquor is a pure distilled liquor with a single taste and no fermented flavor

The brewing process of ordinary liquor is mostly solid-state fermentation, mainly including: grain processing, saccharification, alcohol fermentation and distillation. There are many shortcomings in this production process. The second is that the temperature is not easy to control during the fermentation process; the third is that the nutrients in the wine are not rich; the fourth is that there is no fruit wine nutrition and fermentation flavor in the wine