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Medlar white spirit and brewing method thereof

A liquor and wolfberry technology, which is applied in the field of wolfberry liquor and its brewing, can solve the problems of incomplete dissolution of wolfberry nutrients, lowering the quality of wolfberry liquor, and difficulty in achieving brewing maturity and stability.

Active Publication Date: 2013-05-15
JIANGZHONG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that soaking wine does not fully dissolve the nutrients of wolfberry, and because the quality of bulk liquor is different, the quality difference is relatively large, it is difficult to achieve the effect of winemaking maturity and stability, and the quality of wolfberry liquor is reduced.

Method used

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  • Medlar white spirit and brewing method thereof
  • Medlar white spirit and brewing method thereof

Examples

Experimental program
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Effect test

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, Deploy 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 get 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 <4g / L and separated; then distilled, aged in wine tanks or oak barrels or aged at 50°C for 5-10 days, Deploy 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 get the finished product.

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Abstract

A white wine of Chinese wolfberry uses fresh or dried berries of Chinese wolfberry as a base material which is successively soaked, crushed, fermented, distilled, aged, mixed, frozen and filtered to produce the final product.

Description

1. Technical field [0001] The invention relates to wolfberry liquor and a brewing method thereof. 2. Background technology [0002] Lycium barbarum is rich in carotene, Vc, VB and minerals and other essential nutrients for human beings. market expectation. Still do not have the white wine that takes Chinese wolfberry as raw material fermentation on the market at present. <Application No.> 200410010785.7, <Publication No.> CN1676596, <Invention Name> the production method of wolfberry liquor published by the State Patent Office is characterized in that the wine is soaked wine made by soaking wolfberry in bulk liquor. Its weak point is that soaking wine is not comprehensive to the nutrient substance dissolution of wolfberry, and because the quality of bulk white wine is different, quality difference is bigger, is difficult to reach the effect of brewing maturity and stability, has reduced the quality of wolfberry liquor. 3. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12H6/02
CPCC12G3/12C12H6/02
Inventor 钟虹光
Owner JIANGZHONG PHARMA
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