Brewing method for Chinese wolfberry fruit and grape wine

Abstract

The present invention relates to the wolfberry fruit-grape wine brewing method. Fresh or dry wolfberry fruit is fermented to brew wolfberry fruit wine, and wolfberry fruit wine is then blended with grape juice to obtain the wolfberry fruit-grape wine. The method overcomes the difficulty of different mature period of wolfberry fruit and grape and lowers the cost in preparing concentrated wolfberry fruit juice or freezing preservation. The wolfberry fruit-grape wine thus brewed has rich fruit fragrance, harmonious taste and structural wine body.

Description

1. Technical Field [0001] The invention relates to a brewing method of wolfberry wine. 2. Background technology [0002] Lycium barbarum is a kind of Chinese medicinal material for both medicine and food. It has high nutritional and medicinal value. However, the wolfberry wine brewed with wolfberry as raw material has the shortcomings of thin taste, poor softness, and not full body. At present, the methods of making wine with wolfberry and grapes as raw materials are as follows: (1) Blending method of soaked wine and fermented wine: such as <application number>00101521.4, <publication number>1265419, and <invention title> published by the National Patent Office. A method for brewing wolfberry wine is brewing by using two processes of soaking and fermentation. The method uses fresh wolfberry and grapes as raw materials. After crushing the selected wolfberry and soaking it in edible alcohol, the soaked wine is made. The wolfberry and grapes are crushed and ferment...

AI Technical Summary

Problems solved by technology

Its shortcoming is that only dried goji berries can be used in the northern regions of China, but the finished wine produced by fermenting dried goji berries has a poor fruit aroma; if fresh goji berries and fresh grapes are used to ferment together, it is difficult to produce in the northern regions of China.

When fermenting wolfberry wine with wolfberry and grapes as raw materials, since the ripening period of wolfberry (June 20-August 30) is inconsistent with that of grapes (September 15-October 15), it is often necessary to ferment fresh wolfberry Squeeze to make concentrated juice or freeze it until the grapes are ripe, which is more expensive, and the aroma and nutrients of fresh wolfberry fruit are also lost. There are also dried wolfberries fermented during the ripening period of grapes. Although the cost is lower, the brewed in this way Lycium barbarum wine lacks the fruity aroma of fresh fruit, and the aroma of wolfberry fruit is relatively light, unable to highlight the characteristic flavor of wolfberry