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Lemon wine and preparation method thereof

The technology of lemon wine and lemon is applied to the preparation of alcoholic beverages and other directions, which can solve the problems of increasing the difficulty of process control, increasing the production cost, cumbersome fermentation process and the like, and achieving the effects of excellent product quality, reduced waste and simple preparation process.

Active Publication Date: 2006-12-13
重庆柠柠柒饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This fermentation process is cumbersome, which increases the difficulty of process control, prolongs the production cycle, and increases production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of limoncello, which is prepared by lemon liqueur, sugar and purified water, obtained after aging for a period of time, clarified and filtered, wherein the lemon liqueur is 80 parts by weight, sugar is 15 parts, and purified water is 5 parts.

[0022] It is prepared as follows:

[0023] Grinding oil and squeezing juice: select fresh lemon fruits without scars and rot, grind oil and squeeze juice to obtain a mixture of residue and juice;

[0024] Initial fermentation: In the above-mentioned mixture after squeezing the juice, add 5% of glucose according to the total amount of the mixture, and the total amount of bacteria inoculation is 0.1‰; wherein the bacteria are mixed bacteria, and the distribution ratio of each component is calculated as : 60% fruit wine yeast, 15% aromatic yeast, 25% alcoholic yeast; the fermentation temperature is controlled at 15-20°C, and the fermentation time is 5 days.

[0025] Main fermentation: separate the above-mentioned clear liqui...

Embodiment 2

[0029] A limoncello, which is prepared as follows:

[0030] Grinding oil, extracting juice: with embodiment 1.

[0031] Initial fermentation: In the above-mentioned mixture after squeezing the juice, add 10% of glucose according to the total amount of the mixture, and the total amount of bacteria inoculation is 0.4‰; wherein the bacteria are mixed bacteria, and the distribution ratio of each component is calculated as : 60% fruit wine yeast, 20% aromatic yeast, 20% alcoholic yeast; the fermentation temperature is controlled at 25-28°C, and the fermentation time is 1 day.

[0032] Main fermentation: separate the above-mentioned clear liquid from the pomace after the initial fermentation, take the clear liquid for main fermentation, add glucose to 20% of the total amount of fermented matter, and add 0.4‰ of bacterial strains, the same as the initial fermentation For the mixed strains in fermentation, the fermentation temperature is controlled at 25-28° C., and the fermentation ...

Embodiment 3

[0037] 8% of glucose was added in the initial fermentation, and the total amount of inoculated mixed strains was 0.2‰, including 50% of fruit wine yeast, 25% of aroma yeast, and 25% of alcoholic yeast by weight percentage, and the fermentation time was 3 days;

[0038] In the main fermentation, supplement the amount of glucose to 15%, supplement the amount of mixed strains to 0.3‰, the type of strains is the same as the initial fermentation, and the fermentation time is 7 days;

[0039] The amount of each component in the deployment is calculated as 90 lemon original wine, 5 glucose, and 5 purified water in parts by weight to obtain the finished wine.

[0040] All the other are with embodiment 1.

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PUM

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Abstract

The invention relates the lemon wine, comprising 80-100wt% lemon raw wine, 0-15wt% sugar and 0-10wt% water. The method comprises the following steps: mixing the raw material, ageing, clarifying, filtering, and getting the product. The invention has the advantages of simple technology, easy operation, low cost, good quality, and good taste.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to a lemon wine and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the quality requirements of wine are constantly increasing, especially various fruit wines have attracted numerous consumer groups with their unique taste. But fermenting and brewing limoncello with lemon juice is because the acidity of lemon juice is heavy, and yeast is difficult to survive in the fermenting and brewing process, causes there is no such product on the market at present. Chinese patent application 01108583.5 discloses "a kind of lemon wine and its brewing method" by selecting durable and acidic fruit wine yeast to ferment in four stages at room temperature, and gradually expanding the fermentation amount to complete the fermentation process. This fermentation process is loaded down with trivial details, has increased proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 谈宗华肖本伦金昊嵩庞薇
Owner 重庆柠柠柒饮料有限公司
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