Lemon-cherry fruit wine

A cherry wine and lemon technology, applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of citric acidity, unfavorable yeast growth, low fermentation degree, and high alcohol content, so as to improve the body's immunity, The effect of low alcohol concentration and increased sugar content

Inactive Publication Date: 2017-07-04
王国会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common fruit wine in the market is mainly wine, some cherry wine and lemon wine are reported, and there are few reports of lemon and cherry mixed fruit wine. It is not conducive to the growth of yeast, and the degree of fermentation is low

Method used

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  • Lemon-cherry fruit wine
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  • Lemon-cherry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw materials are as follows:

[0023] Lemon 100Kg, cherry 80Kg, rock sugar 40Kg, yeast 0.04Kg.

[0024] Preparation Process:

[0025] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for use;

[0026] 2) Choose fresh and intact cherries, soak them in 0.5% salt water for 10 minutes, wash and drain, mash them, and set aside;

[0027] 3) Take 2Kg of warm water at 40°C, add the required yeast and stir to dissolve, activate the dry yeast for 15 minutes, and prepare a yeast liquid for use;

[0028] 4) Mix lemon slices, cherries, yeast, and rock sugar evenly, and place them in a constant temperature fermentation tank for fermentation, with a temperature control of 20-25°C, and initial fermentation for 10 days;

[0029] 5) Use the siphon method to transfer the first-fermented lemon cherry wine into another fermentation tank, seal it, and store it in an environment with a constant temperature of 18-25°C and a relative humidity of 85% for 3 months before aging;

[0030] ...

Embodiment 2

[0032] The raw materials are as follows:

[0033] Lemon 100Kg, cherry 120Kg, rock sugar 50Kg, yeast 0.06Kg.

[0034] Preparation Process:

[0035] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for use;

[0036] 2) Choose fresh and intact cherries, soak them in 0.5% salt water for 10 minutes, wash and drain, mash them, and set aside;

[0037] 3) Take 3Kg of warm water at 40°C, add the required yeast and stir to dissolve, activate the dry yeast for 15 minutes, and prepare a yeast liquid for use;

[0038] 4) Mix lemon slices, cherries, yeast, and rock sugar evenly, and place them in a constant temperature fermentation tank for fermentation. The temperature is controlled at 20-25°C, and the initial fermentation is 18 days;

[0039] 5) Use the siphon method to transfer the first-fermented lemon cherry wine into another fermentation tank, seal it, and store it in an environment with a constant temperature of 18-25°C and a relative humidity of 85% for 5 months before aging;

...

Embodiment 3

[0042] The raw materials are as follows:

[0043] Lemon 100Kg, cherry 100Kg, rock sugar 45Kg, yeast 0.05Kg.

[0044] Preparation Process:

[0045] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for use;

[0046] 2) Choose fresh and intact cherries, soak them in 0.5% salt water for 10 minutes, wash and drain, mash them, and set aside;

[0047] 3) Take 2.5Kg of warm water at 40°C, add the required yeast and stir to dissolve, activate the dry yeast for 15 minutes, and prepare the yeast liquid for use;

[0048] 4) Mix lemon slices, cherries, yeast, and rock sugar evenly, and place them in a constant temperature fermentation tank for fermentation, with a temperature control of 20-25°C, and initial fermentation for 15 days;

[0049] 5) Use the siphon method to transfer the first-fermented lemon cherry wine into another fermentation tank, seal it, and store it in an environment with a constant temperature of 18-25°C and a relative humidity of 85% for 4 months for aging;

[0050...

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PUM

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Abstract

The invention relates to a lemon-cherry fruit wine. The lemon-cherry fruit wine comprises the following raw materials by mass: 100 parts of lemon, 80 to 120 parts of cherry, 40 to 50 parts of rock sugar and 0.02 to 1 part of yeast. The lemon-cherry fruit wine is prepared by subjecting lemon and cherry to primary fermentation and secondary fermentation. The lemon-cherry fruit wine prepared in the invention is rich in abundant vitamins, mineral matters and a variety of essential elements for people and capable of maintaining beauty, keeping young, benefiting qi, enriching blood, improving human immunity and the like; and the lemon-cherry fruit wine has agreeable fragrance, pure taste and low alcohol concentration and is suitable for most people.

Description

Technical field [0001] The invention belongs to the technical field of fruit wine preparation and processing, and in particular relates to a lemon-cherry mixed fruit wine and a production method thereof. Background technique [0002] Fruit wine is a healthy and nutritious wine produced by using fresh fruits as raw materials, while preserving the original nutrients of the fruits, using natural fermentation or artificially added yeast to break down sugars. With its unique flavor and color, fruit wine has become a new consumer fashion. Compared with other alcoholic beverages such as white wine and beer, fruit wine has higher nutritional value. Fruit wine contains a lot of polyphenols, which can inhibit the accumulation of fat in the human body. It contains a variety of amino acids and vitamin B1 needed by the human body. B2, vitamin C, iron, potassium, magnesium, zinc and other mineral elements. Although the fruit wine contains alcohol, the content is very low compared with white w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 王国会
Owner 王国会
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