Brewing method for Chinese wolfberry fruit brandy

A technology of wolfberry brandy and wolfberry, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of short aging period, difficulty in achieving brewing maturity and stability, and reducing the quality of wolfberry brandy wine.

Active Publication Date: 2008-10-22
JIANGZHONG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that its aging period is too short 1 to 5 months, it is difficult to achieve the result of winemaking maturity and stability, which reduces the quality of wolfberry brandy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] 100kg of fresh wolfberry is sorted, washed, crushed into wolfberry pulp, the total sugar is adjusted to 160g / L with sucrose, the total acid is adjusted to 7.0-10.0g / L with tartaric acid, 0.2g / L dry yeast is added to ferment, and the fermentation temperature is controlled at 20-25°C, for 5-7 days, when the specific gravity is less than 1000g / L, analyze the residual sugar <4g / L and separate, then distill, and store the distilled wine in oak barrels for more than 1 year. After storage, Add 10% of other wolfberry brandy with different wine ages for blending, and 5% of fruit brandy can be added, and softened water can be added at the same time to make the alcohol content 38-44% (v / v), and 2-4% sucrose can be added to balance the taste , add 3-5% sugar to adjust the color, so that the color is golden yellow, and the taste is soft and mellow; after analysis and tasting, the blended wolfberry brandy is processed at -5°C for a week, filtered at low temperature, bottled, and packa...

Embodiment 2

[0009] Dried wolfberry 100kg, after sorting and cleaning, add 500kg of soft water to soak for 12-24 hours, break into wolfberry pulp, adjust the total sugar to 160g / L with sucrose, adjust the total acid to 7.0-10.0g / L with tartaric acid, add 0.2 g / L dry yeast fermentation, the fermentation temperature is controlled at 20-25°C, and the time is 5-7 days. When the specific gravity is less than 1000g / L, the residual sugar is analyzed to be less than 4g / L and separated, and then distilled. Store in the barrel for more than 1 year. After the storage, add 10% of other wolfberry brandy with different wine ages for blending, and 5% of fruit brandy, and add softened water at the same time to make the alcohol content 38-44% (v / v ), add 2 to 4% sucrose to balance the taste, add 3 to 5% sugar to adjust the color, so that the color is golden yellow, and the taste is soft and mellow. After low-temperature filtration, bottling and packaging, it is the finished product.

Embodiment 3

[0011] 100kg of fresh goji berries, after sorting and cleaning, squeeze out goji berry juice, adjust the total sugar to 160g / L with sucrose, adjust the total acid to 7.0-10.0g / L with tartaric acid, add 0.2g / L dry yeast to ferment, and control the fermentation temperature At 20-25°C, for 5-7 days, when the specific gravity is less than 1000g / L, analyze the residual sugar <4g / L and separate, then distill, and store the distilled wine in oak barrels for more than 1 year. , add 10% of other wolfberry brandy with different wine ages to blend, and can also be blended with 5% grape brandy, and add demineralized water at the same time to make the alcohol content 38-44% (v / v), add 2-4% sucrose, balance Taste, add 3-5% sugar to adjust the color, so that the color is golden yellow, and the taste is soft and mellow; after analysis and tasting, the blended wolfberry brandy is processed at -5°C for a week, filtered at low temperature, bottled, and packaged. finished product.

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PUM

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Abstract

The present invention relates to wolfberry fruit brandy brewing method. Fresh or dry wolfberry fruit as material is brewed into wolfberry fruit brandy through fermentation, distillation, storing and blending. The wolfberry fruit brandy is well matured and stabilized and has raised quality, rich wolfberry fruit fragrance, soft and mellow taste, plump wind body and lasting post-taste.

Description

1. Technical field [0001] The invention relates to a brewing method of wolfberry brandy. 2. Background technology [0002] Lycium barbarum is rich in carotene, Vc, V B It has high nutritional value and is an ideal plant for both medicine and food. The wolfberry wine processed with wolfberry as raw material has broad market prospects. At present, wolfberry wine is available in the market in soaked type, fermented type, and blended with fermentation and soaking. <Application No.> 02147454.0, <Publication No.> 1417317, <Invention Name> Lycium barbarum brandy wine and production method thereof announced by the State Patent Office are characterized in that the wine is made of Lycium barbarum as a raw material, fermented with compound yeasts, and Goji berry natural pigment and brandy are often blended with blending preparations. Its shortcoming is that its aging period is too short 1 to 5 months, it is difficult to reach the result of winemaking maturity and s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 钟虹光俞惠明王小峰徐永前
Owner JIANGZHONG PHARMA
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