Medlar white spirit and brewing method thereof
A technology of liquor and wolfberry, applied in the field of wolfberry liquor and its brewing, can solve the problems of incomplete dissolution of wolfberry nutrients, lower quality of wolfberry liquor, difficulty in achieving wine maturity and stability, etc.
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Embodiment 1
[0017] 100kg of fresh goji berries, soaked in 4 times soft water for 12 hours, washed with 1% to 3% sulfur dioxide solution and 1% to 3% citric acid solution, crushed, adjusted to 6 to 12g / L with tartaric acid, and PH to 3.2 to 4. Use sugar to adjust the total sugar to 130-280g / L or add 0.5%-8% edible alcohol, add 0.15-0.3g / L; control the temperature of fermentation at 20-25°C for 3-7 days, until The alcohol content is 7%-16% Vol; when the specific gravity is less than 1000g / L, the analysis of residual sugar is less than 4g / L and separated; then distilled, aged in wine tanks or oak barrels or aged at 50°C for 5-10 days, Blend until the alcohol content is 16%-66% Vol, freeze at minus 15-20°C for 7-15 days, filter while cold, return to temperature and fill to obtain the finished product.
Embodiment 2
[0019] 100kg of fresh goji berries, soaked in 5 times soft water for 15 hours, washed with 1%-3% sulfur dioxide solution and 1%-3% tartaric acid solution, crushed, and adjusted to 6-12g / L with citric acid, pH to 3.2- 4. Use sugar to adjust the total sugar to 130-280g / L or add 0.5%-8% edible alcohol, add 0.15-0.3g / L; control the temperature of fermentation at 20-25°C for 3-7 days, until The alcohol content is 7%-16% Vol; when the specific gravity is less than 1000g / L, the analysis of residual sugar is less than 4g / L and separated; then distilled, aged in wine tanks or oak barrels or aged at 50°C for 5-10 days, Blend until the alcohol content is 16%-66% Vol, freeze at minus 15-20°C for 7-15 days, filter while cold, return to temperature and fill to obtain the finished product.
Embodiment 3
[0021] 100kg of dried goji berries, soaked in 6 times soft water for 20 hours, washed with 1% to 3% sulfur dioxide solution and 1% to 3% citric acid solution, crushed, adjusted to 6 to 12g / L with tartaric acid, and PH to 3.2 to 4. Use sugar to adjust the total sugar to 130-280g / L or add 0.5%-8% edible alcohol, add 0.15-0.3g / L; control the temperature of fermentation at 20-25°C for 3-7 days, until The alcohol content is 7%-16% Vol; when the specific gravity is less than 1000g / L, the analysis of residual sugar is less than 4g / L and separated; then distilled, aged in wine tanks or oak barrels or aged at 50°C for 5-10 days, Blend until the alcohol content is 16%-66% Vol, freeze at minus 15-20°C for 7-15 days, filter while cold, return to temperature and fill to obtain the finished product.
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