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Method for making Chinese-wolfberry grape wine

A technology of wolfberry wine and a production method, which is applied in the field of production of wolfberry wine, can solve problems such as the loss of biologically active ingredients of wolfberry, the loss of active ingredients of wolfberry fruit, and the unstable properties of wolfberry wine, so as to achieve good nutritional value and nourishing and health care functions. The effect of simplicity, flavor and elegance

Inactive Publication Date: 2007-12-12
民权小乔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two main types of traditional Chinese wolfberry wine, one is the soaking type, that is, the white wine is used as the wine base, and it is obtained through soaking, blending and other processes. The loss of biologically active components of the product is serious, and the preservation rate is low; the other type is the fermented type, which uses wolfberry fruit as raw material, and is produced through traditional high-pressure homogenization, vacuum degassing, fermentation, blending with wine, and high-temperature sterilization. The wolfberry wine prepared by this method undergoes strict oxidation and high-temperature sterilization processes, and most of the active ingredients in the wolfberry are lost, and there are defects such as poor fruit aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] During the ripening season of Chinese wolfberry, the ripe fresh fruit of Chinese wolfberry is selected as the raw material, and the impurities and rotten fruits in the fresh fruit of Chinese wolfberry are removed before production starts.

[0019] a) Add raw materials: first clean the tank, add CO from the bottom of the tank 2 Until the whole tank is full, then add 4 tons of ripe wolfberry fresh fruit, 6 tons of dry red wine, adjust the wine degree of the juice in the whole tank to be 4 °, then add 800g (grams) SO 2 , 10kg active dry yeast, 1kg pectinase;

[0020] b) Fermentation: add citric acid, adjust with the total acidity of the juice, carry out by 5.5g / L (calculated by tartaric acid); add sugar, with the content of alcohol after fermentation, 1.7 grams of sugar is needed for every 1% alcohol , adding additional points when the fermentation is vigorous, so that the alcohol content after fermentation reaches 11.5°;

[0021] c) Pre-fermentation: control the ferment...

Embodiment 2

[0027] During the ripening season of Chinese wolfberry, the ripe fresh fruit of Chinese wolfberry is selected as the raw material, and the impurities and rotten fruits in the fresh fruit of Chinese wolfberry are removed before production starts.

[0028] a) Add raw materials: first clean the tank, add CO from the bottom of the tank 2 Until the whole tank is full, then add 4.5 tons of ripe wolfberry fresh fruit, 5.5 tons of dry white wine, adjust the alcohol degree of the juice in the whole tank to be 5 °, then add 800g (grams) SO 2 , 10.5kg active dry yeast, 1.1kg pectinase;

[0029] b) Fermentation: add citric acid, adjust with the total acidity of the juice, carry out by 5.6g / L (calculated by tartaric acid); add sugar, with the content of alcohol after fermentation, 1.7 grams of sugar is needed for every 1% alcohol , adding additional points when the fermentation is vigorous, so that the alcohol content after fermentation reaches 12°;

[0030] c) Pre-fermentation: Control ...

Embodiment 3

[0036] Lycium barbarum is selected dry and cool mature fruit with a water content of 10%. Impurities and rotten fruits in the dry and cool mature wolfberry fruit are removed before production, and then soaked in 5 times (weight ratio) deionized water for 30 hours to obtain wolfberry. Wet fruit.

[0037] a) Add raw materials: first clean the tank, add CO from the bottom of the tank 2 Until it is full of the whole tank, then add 5 tons of soaked wolfberry wet fruit, 5 tons of dry red wine, adjust the alcohol content of the juice in the whole tank to be 4.5 °, then add 800g (grams) SO 2 , 11kg active dry yeast, 1.2kg pectinase;

[0038] b) Fermentation: add citric acid, adjust with the total acidity of the juice, carry out by 5.7g / L (calculated by tartaric acid); add sugar, with the content of alcohol after fermentation, 1.7 grams of sugar is needed for every 1% alcohol , adding additional points when the fermentation is vigorous, so that the alcohol content after fermentation ...

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Abstract

This invention provides a new method for manufacturing medlar wine, in which, a proportion of medlars is dipped in wine and added with active dry barm, pectic enzyme to be fermented to prepare medlar wine, which contains all compositions of medlar except seeds and seed vessels and utilizes the CO2 immersion method to isolate air and restrain the reproduction of aerobiotas to ensure the purity of barms and increases the taste of medlars.

Description

technical field [0001] The invention relates to a method for preparing wolfberry wine. Background technique [0002] Lycium barbarum is a traditional precious Chinese herbal medicine in my country, and it is also the first batch of Chinese herbal medicines that can be used for both medicine and food. In recent years, in-depth studies on the pharmacological effects of Lycium barbarum have shown that the bioactive components it contains mainly include carotenoids, betaines, polysaccharides from Lycium barbarum, vitamins, amino acids, organic acids, etc., and its main pharmacological effects focus on enhancing immunity, anti- Tumor, anti-aging and enhancing hematopoietic function. [0003] Because goji berry can be used as medicine and food, there are many kinds of health care products made from it, and goji berry wine is one of the important ones. There are two main types of traditional Chinese wolfberry wine, one is the soaking type, that is, the white wine is used as the w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/00
Inventor 魏明胜
Owner 民权小乔生物科技有限公司
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