Lemon wine and preparation method thereof

A technology of limoncello and lemon peel, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of easy precipitation of liquor liquid, unprominent fruity aroma, obvious sour taste, etc., and achieve a strong and pure fragrance, easy to sober up, and not easy to get drunk Effect

Inactive Publication Date: 2018-12-21
泸州御酒老作坊酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And limoncello is also a kind of prepared wine. The existing limoncello has obvious sour and astringent taste, and the fruity aroma is not prominent.

Method used

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  • Lemon wine and preparation method thereof
  • Lemon wine and preparation method thereof

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preparation example Construction

[0021] The present invention also provides a kind of preparation method of limoncello, comprises the following steps:

[0022] First, leaching and distilling the lemon peel according to the above method, then mixing the obtained lemon peel leaching mother liquor and base wine evenly, and then using the lemon peel to distill the seasoning liquid for seasoning, so as to ensure the strong lemon aroma of the limoncello and Purity, which in turn guarantees the taste and comfort of limoncello.

[0023] Then add gardenia, gardenia can make the yellowish or yellow wine liquid color consistent, further enhance the color of lemon wine, at the same time, add gardenia to the wine, the active ingredients in gardenia can also be dissolved in a small amount in the wine In the liquid, it can alleviate the damage of alcohol to the human liver, and at the same time accelerate the sobering up. After the mixing is completed, cool down, leach the mother liquor from the lemon peel, and mix the bas...

Embodiment 1

[0031] The limoncello provided in this embodiment includes a variety of raw materials, and the various raw materials include 50g of lemon peel leaching mother liquor, 50g of base wine and 5g of gardenia.

[0032] Here's how to prepare this limoncello:

[0033] First, prepare the lemon peel leaching mother liquor: select fresh, ripe, plump Anyue lemons, then wash and peel them, and then mix and soak every 30 grams of fresh lemon peels with 120ml of moderate strong-flavor liquor. During the first 48 hours of soaking, the mixture of lemon peel and moderate strong-flavor liquor was constantly stirred, then left to stand for 22 hours, and then filtered to obtain the lemon peel leaching mother liquor.

[0034] Then prepare limoncello: mix 50g of lemon peel leaching mother liquor, 50g of medium-flavored liquor and 2g of gardenia evenly, then refrigerate for 7 days at a temperature of 0 to -5°C, and then filter. The pore size of the pores is 0.1 μm in the polymer plate. Then package...

Embodiment 2

[0036] The limoncello provided in this embodiment includes a variety of raw materials, including 80g of lemon peel leaching mother liquor, 80g of base wine, 1g of lemon peel distilled flavoring liquid and 2g of gardenia.

[0037] Here's how to prepare this limoncello:

[0038]First, prepare the lemon peel leaching mother liquor: select fresh, ripe, plump Anyue lemons, then wash and peel them, and then mix and soak every 30 grams of fresh lemon peels with 100ml of moderate strong-flavor liquor. During the first 36 hours of soaking, the mixture of lemon peel and moderate strong-flavor liquor was constantly stirred, and then left to stand for 38 hours, and then filtered to obtain the lemon peel leaching mother liquor.

[0039] Preparation of lemon peel distilled seasoning liquid: mix the lemon peel obtained by the separation and filtration with water at a ratio of 0.8:1, and distill at 120°C for 45 minutes to collect fractions.

[0040] Then prepare limoncello: mix 80g of lemon ...

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PUM

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Abstract

The invention relates to the field of wine preparation and in particular to lemon wine and a preparation method thereof. The lemon wine comprises multiple raw materials. The multiple raw materials comprise the following components in parts by weight: 50-80 parts of lemon peel leaching mother liquor, 50-80 parts of base liquor and 2-5 parts of fructus gardeniae. The lemon wine is pure and strong infruity smell without an acidity taste, and capable of improving a comfort level and mouthfeel after drinking.

Description

technical field [0001] The invention relates to the field of preparation of mixed wine, and in particular to a limoncello and a preparation method thereof. Background technique [0002] Blended wine, also known as blended wine, is a special type of wine and cannot be exclusive to that wine category. It is a mixed wine. Prepared wine is based on fermented wine, distilled wine or edible alcohol, adding edible flowers, fruits, animals and plants or Chinese herbal medicines, or using food additives as color, aroma and taste substances, and processed by different processes The result is a wine that has changed its original wine base style. Limoncello is also a kind of prepared wine. The existing limoncello has obvious sour and astringent taste, but the fruity aroma is not prominent, and precipitation is easy to occur in the liquor, and it is easy to get drunk. Contents of the invention [0003] The object of the present invention is to provide a limoncello, which has a pure a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/06
CPCC12G3/04C12G3/06
Inventor 舒勇何远琦
Owner 泸州御酒老作坊酒业有限公司
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