A kind of preparation method of wolfberry wine fermented mash

A technology of fermented mash and wolfberry wine, which is applied in the field of preparation of wolfberry wine fermented mash, can solve problems such as protein instability, achieve the effects of promoting leaching, reducing enzyme activity, and increasing antioxidant properties

Active Publication Date: 2015-11-18
宁夏红枸杞产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing wolfberry wine fermented mash, which can make the produced wolfberry wine of high quality and effectively solve the problem of protein instability

Method used

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  • A kind of preparation method of wolfberry wine fermented mash
  • A kind of preparation method of wolfberry wine fermented mash

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select the fresh fruit of wolfberry, remove the fruit stem, spray 5S with 3% mass concentration of sodium bicarbonate solution on the screening table, then rinse with purified water for 5S, press with air bag, reduce the temperature and keep it at 10°C during the pressing process, and add 660ml / ton of 6% sulfur dioxide solution, add 30g / ton of pectinase and 30g / ton of protease, add 100g / ton of winemaking tannin, add 300g / ton of oak chips and 30g / ton of oak powder, put it into the tank, and extract the pulp from Pump out from the bottom of the tank, pour into the top of the tank, circulate evenly, take samples to detect the sugar content and acid content, supplement the sugar with white granulated sugar to 230g / L, supplement the acid with tartaric acid to 4g / L, and soak at a constant temperature of 18°C ​​for 7 days to obtain Fermented mash.

Embodiment 2

[0019] Select the fresh wolfberry fruit, remove the fruit stem, spray 5% sodium bicarbonate solution on the screening table for 10S, then rinse with purified water for 10S, press with air bag, reduce the temperature and keep it at 18°C ​​during the pressing process, and add 670ml / ton at the same time 6% sulfur dioxide solution, add 50g / ton of pectinase and 50g / ton of protease, add 300g / ton of winemaking tannin, add 600g / ton of oak chips and 60g / ton of oak powder, put it into the tank, pump the pulp from the bottom of the tank Take it out, pour it into the top of the tank, circulate evenly, take samples to detect the sugar content and acid content, supplement the sugar with white granulated sugar to 260g / L, supplement the acid with tartaric acid to 6g / L, and soak at a constant temperature of 20°C for 4 days to obtain fermented mash.

Embodiment 3

[0021] Pick fresh goji berries, remove the stems, spray on the screening table with 3% sodium bicarbonate solution for 5S, then rinse with purified water for 10S, press with air bag, reduce the temperature and keep it at 10°C during the pressing process, and add 670ml / ton at the same time 6% sulfur dioxide solution, add 60g / ton of pectinase and 30g / ton of protease, add 300g / ton of winemaking tannin, add 300g / ton of oak chips and 60g / ton of oak powder, put it into the tank, and pump the pulp from the bottom of the tank Take out, pour into the top of the tank, circulate evenly, take samples to detect the sugar content and acid content, supplement the sugar with white granulated sugar to 230g / L, supplement the acid with tartaric acid to 4g / L, and soak at a constant temperature of 18°C ​​for 4 days to obtain fermented mash.

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Abstract

The invention relates to a preparation method of a medlar wine fermented mash, which is characterized by comprising the following steps: taking fresh medlar fruits and removing fruit stems; spraying a sodium bicarbonate solution on the obtained medlar fruits for 5-10s firstly, and then washing the medlar fruits by using purified water for 5-10s; squeezing the medlar fruits by using an air bag, then adding 660-670ml / ton of a 6% sulfur dioxide solution into obtained fruit pulp, adding 30-50g / tons of pectinase and 30-50g / tons of protease, and adding wine-making tannin, oak chips and oak powder; and putting the obtained mixture into a tank, and sequentially carrying out circulating, carbohydrate supplementation, acid supplementation and constant-temperature impregnation on the mixture so as to obtain the fermented mash. According to the method disclosed by the invention, through carrying out squeezing and impregnation treatment on fresh fruits, the following beneficial effects are achieved: 1, through squeezing and cooling, the activity of enzymes is reduced, and berries are prevented from being oxidized and changing color; 2, a fatty acid layer is treated and decomposed by using a weak base solution, so that the formation of color and flavor and the leaching of nutrient substances are promoted; and 3, through the addition of the wine-making tannin, the combination of the tannin and pigments stabilizes the pigments and increases the oxidation resistance of the fermented mash.

Description

technical field [0001] The invention relates to a preparation method of wolfberry wine fermented mash. Background technique [0002] In the brewing of wolfberry wine, due to the difference between fresh fruit wolfberry and grapes, the wolfberry mash used to ferment wolfberry wine cannot simply follow the preparation method of grape mash. [0003] The use of fresh fruit Lycium barbarum directly pressed to prepare fermented wolfberry wine mainly has the following problems: one is that the squeezed Lycium barbarum juice has low sugar content, and the required alcohol content cannot be reached after fermentation; A thick fatty acid layer hinders the leaching of color and aroma substances and nutrients. The third is that the protein content in the berries is about 3%, and improper treatment in the early stage will cause the protein in the wine body to be unstable. In the wolfberry wine industry, most of them are soaked wine or fermented wine made by rehydrating and pulping drie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张金山聂永华余昆崔振华赵智慧陈玲
Owner 宁夏红枸杞产业有限公司
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