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Production method of lemon fruit wine

A production method and technology of lemon fruit, which is applied in the production field of lemon fruit wine, can solve the problems affecting the natural fruity taste of lemon fruit wine, and achieve the effects of mellowness, softness, good taste, complete fruit flavor, and simple process

Inactive Publication Date: 2013-05-22
唐江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention patent solves the technical problem that ordinary yeast cannot ferment lemons, but calcium carbonate needs to be added to adjust the acidity before fermenting lemons, which will affect the natural fruity taste of lemon wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for producing lemon fruit wine includes the following steps in sequence:

[0039] Picking lemon fruit: take fresh bagged lemon fruit and manually sort it to remove immature or diseased fruit; the production method of fresh bagged lemon fruit is that young lemon fruit is covered with light during the production period Paper bag. The light-proof paper bag is not removed until the lemon fruit is ripe and harvested. The paper bag can completely protect the lemon fruit from light in the later stage to obtain fresh bagged lemon fruit;

[0040] Washing and slicing: Wash the selected lemon fruits with water, remove them after washing, and cut them into lemon slices with a thickness of 1 to 3 mm;

[0041] Soaking: Take grain wine with 65% alcohol content, soak it with grain wine: lemon slices in a weight ratio of 2:1, soak for 10-15 days at a temperature of 10~38℃, stir twice a day to obtain lemon Soaking wine

[0042] Filtration: filter the lemon soaked wine with 120 mesh fil...

Embodiment 2

[0052] On the basis of Example 1, the advantages of a concentrated soaking method and a fermentation method for producing fruit wine are solved to solve the shortcomings of several traditional methods for wine making. The specific implementation of the lemon fruit wine production method can also include the following step:

[0053] 1. Preparation of lemon soaked wine

[0054] (1) Select lemon fruits: manually sort fresh bagged lemon fruits to remove immature or diseased fruits; the production method of fresh bagged lemon fruits is: young lemon fruits are put in special paper bags during the production period until the lemon fruits are mature Take off the special paper bag after harvesting. The paper bag can completely protect the growth of lemon fruit from light. Compared with ordinary lemon fruits, the lemon fruits grown by this method have a golden color on the surface and a stronger lemon fruit aroma; the lemon yellow and lemon essential oil content are higher; the citric acid ...

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Abstract

The invention discloses a production method of a lemon fruit wine. The production method comprises the following steps: selecting lemon fruits; washing the lemon fruits and cutting the lemon fruits into lemon slices; soaking, filtering and blending the lemon slices; carrying out primary fermentation and secondary fermentation on the lemon slices; aging the lemon slices with wine; settling; and blending the fermented wine. By utilizing the advantages of the soaking method and the fermenting method for producing the fruit wine, the defects of various traditional methods for producing the wine are overcome. Since the fresh bagged lemon fruits are selected and a lemon flower extract and lemon honey are added in the production process of the lemon fruit wine, the lemon fruit wine produced by using the method provided by the invention has the ingredients and the flavor of the fermented fruit wine and maintains the fruity flavor and the yellow color of the lemon fruit; and in addition, the lemon flower fragrance is added, and the loss of nutrient substances in the fermentation process is avoided. The produced lemon fruit wine is rich in nutrient and has high quality.

Description

Technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a method for producing lemon fruit wine. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruits or wild fruits in spring, summer, autumn and winter through crushing, juicing, fermentation or soaking. The sugar (or supplemented sugar) of the fruit is used by yeast. Fermentation becomes alcohol. Therefore, folk families often brew some fruit wine for drinking, such as plum wine, wine and so on. [0003] Lemon fruit is mostly produced in the hilly areas of eastern Sichuan. Lemon contains lemon oil 7.4‰, soluble solids 9.5%, citric acid 6.7%, Vc58mg / 100ml, juice yield 38%, Vp2.5%, pectin 3%, and is rich in Inositol, limonene and other vitamins and trace elements, lemon oil contains citral 4%, limonene 95% and other effective nutrients. Therefore, lemon has the functions of relieving thirst and promoting body fluid, dispelling heat and clear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 唐江廖子颖唐琳懿
Owner 唐江
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