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Brewing method for Chinese wolfberry fruit and grape mixed fermentation wine

A technology of mixed fermentation and grapes, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of poor fruit aroma and difficult production of finished wine

Active Publication Date: 2008-07-09
JIANGZHONG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh raw materials according to the following proportions: 100 kg of fresh wolfberry, 900 kg of fresh grapes

[0028] Brewing method:

[0029] (1) Fresh-keeping storage: During June to August, a large number of wolfberries mature, harvest 100 kg of fresh wolfberries and carefully select them manually, remove rotten fruits and impurities, use 5kg plastic bags for packaging, and use a vacuum compressor for vacuum treatment. 0℃~-3℃ refrigerated conditions, separate with a compartment to prevent crushing, or add 40mg / L SO in a plastic bag 2 Keep fresh with 50mg / L vitamin C, and store under refrigerated conditions of 0°C to -3°C until September 15th for later use.

[0030] (2) Mixed fermentation: 900 kg of grapes were purchased on September 20, sorted, washed, crushed and destemmed; 100 kg of fresh wolfberry was taken and cleaned with 1% citric acid, 0.5% NaOH and 2% sulfurous acid solution , control the water, mix and crush together, add to the fermentation tank, add 80m...

Embodiment 2

[0033] Weigh raw materials according to the following proportions: 400 kg of fresh wolfberry, 600 kg of fresh grape

[0034] Brewing method:

[0035] (1) Fresh-keeping storage: During June to August, a large number of goji berries mature, and 400 kg of fresh goji berries are carefully selected by hand to remove rotten fruits and impurities. They are packed in 5 kg plastic bags and vacuum treated with a vacuum compressor. 0℃~-3℃ refrigerated conditions, separate with compartments to prevent crushing, or add 40 mg / L SO in plastic bags 2 Keep fresh with 50mg / L vitamin C, and store under refrigerated conditions of 0°C to -3°C until September 15th for later use.

[0036] (2) Mixed fermentation: 600 kg of grapes were purchased on September 20, sorted, washed, broken and destemmed; 400 kg of fresh wolfberry were taken and cleaned with 1% citric acid, 0.5% NaOH and 2% sulfurous acid solution , control the water, mix and crush together, add to the fermentation tank, add 80mg / L SO 2 ...

Embodiment 3

[0039] Weigh raw materials according to the following proportions: 250 kg of fresh wolfberry, 750 kg of fresh grape

[0040] Brewing method:

[0041](1) Fresh-keeping storage: During June to August, a large number of goji berries mature, and 250 kg of fresh goji berries are carefully selected by hand to remove rotten fruits and impurities. They are packed in 5 kg plastic bags and vacuum treated with a vacuum compressor. 0℃~-3℃ refrigerated conditions, separate with a compartment to prevent crushing, or add 40mg / LSO in a plastic bag 2 Keep fresh with 50mg / L vitamin C, and store under refrigerated conditions of 0°C to -3°C until September 15th for later use.

[0042] (2) Mixed fermentation: 750 kg of grapes were purchased on September 20, sorted, washed, crushed and destemmed; 250 kg of fresh wolfberry were taken and cleaned with 1% citric acid, 0.5% NaOH and 2% sulfurous acid solution , control the moisture, mix and crush together, add to the fermentation tank, add 80mg / LSO t...

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PUM

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Abstract

The present invention relates to brewing method of mixed fermented wolfberry fruit-grape wine. Owing to the different mature periods of wolfberry fruit and grape, fresh wolfberry fruit is preserved by means of certain technological process to the mature period of grape and then fermented together with grape. The said method is suitable for mass production. The wolfberry fruit-grape wine has rich wolfberry fruit fragrance and grape fragrance, smooth and balanced taste, plump wine body, lasting post-taste and other advantages.

Description

1. Technical field [0001] The invention relates to a brewing method of wolfberry grape mixed fermented wine. 2. Background technology [0002] Lycium barbarum is a kind of Chinese herbal medicine with both medicine and food, which has high nutritional and medicinal value. At present, there are the following methods for making wine with wolfberry and grapes as raw materials: (1) blending method of soaking wine and fermented wine: <application number> 00101521.4 published by the State Patent Office, <publication number> 1265419, <invention name> one The brewing method of wolfberry wine adopts two processes of soaking and fermentation. The method uses fresh wolfberry and grapes as raw materials, breaks the sorted wolfberry and soaks it in edible alcohol to obtain soaked wine. Lycium barbarum and grapes are crushed, fermented and fermented to make fermented wine, and then the soaked wine and fermented wine are blended, blended, stored, glued, sterilized and fi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G1/022A61K36/815
Inventor 钟虹光俞惠明徐永前
Owner JIANGZHONG PHARMA