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Brewing method for wolfberry dry red wine

A dry red and wolfberry technology, applied in the field of wolfberry dry red brewing, can solve the problems of destroying the heat-sensitive active ingredients of wolfberry, the characteristic aroma of raw materials is not obvious, and the nutrition is low.

Active Publication Date: 2014-12-24
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

Lycium barbarum wine prepared by soaking method has the disadvantages of high alcohol content, strong taste, poor aroma, easy precipitation, low nutrition and large waste, which can no longer meet the needs of consumers; dry wolfberry rehydration fermentation usually extracts nutrients through high-temperature extraction , make wolfberry juice and then carry out sugar-supplementing fermentation. The wolfberry wine produced by this method lacks the aroma characteristics of wolfberry fresh fruit. Nutrient content
The sugar content in the fruit juice squeezed from fresh wolfberry is relatively low, at 120-180g / L, which can only be converted into an alcohol content of 6-9%. The general wolfberry fermented wine adopts the method of adding white sugar to achieve the ideal alcohol content. The sensory indicators of the product have problems such as dull color, unobvious aroma of raw materials, and poor taste

Method used

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preparation example Construction

[0032] The invention provides a dry red wolfberry and a preparation method thereof, the method comprising the following steps:

[0033] (1) Selection of materials: Select Ningxia Zhongning fresh goji berries from July to August, which have fewer seeds and more juice, and pick them in the early morning or at night when the fruit temperature is 10-15°C, or put the picked fruits in a freezer tank Cool down to 10-15°C. Low temperature treatment can not only ensure the freshness of the fruit, but also passivate the oxidase in the fruit.

[0034] (2) Grain selection and cleaning: Grain selection removes raw and rotten fruits, so that the proportion of fully mature and undamaged fruits is maintained at 90%-98%, and sprays with pure water to remove pesticide residues and dust, and drains. Controlling the degree of ripeness can effectively avoid the appearance of rawness in the wine body, so as not to affect the fruity aroma.

[0035] (3) Crushing: Adjust the distance between the cru...

Embodiment 1

[0050] (1) Pick fresh goji berries in the early morning or at night in mid-July when the fruit temperature is 10-15°C.

[0051] (2) Grain selection removes raw and rotten fruits, sprays with pure water to remove pesticide residues and dust, and drains.

[0052] (3) Adjust the distance between the crushers so that the crushing degree of fresh wolfberry fruit reaches 5 mesh.

[0053] (4) Add 30g / ton of pectinase, 6% sulfur dioxide of 60ppm in the collection tank of fruit pulp pump; Add the amount; keep the temperature of the full tank at 14-15°C for 7 days. During the impregnation period, the tank should be kept full or the top of the tank should be filled with sterile nitrogen and sealed for storage.

[0054] (5) The activated CY3079 yeast is inserted into the fermenter, and the tank capacity is 70% before the fermentation starts, and it is fermented at 15-18°C for 7 days. The fermentation starts, and the open cycle is 3 times a day, and the amount of sugar is reduced every d...

Embodiment 2

[0066] (1) Pick fresh goji berries in mid-July, and quickly put them in tanks and freeze them to 10-15°C.

[0067] (2) Grain selection removes raw and rotten fruits, sprays with pure water to remove pesticide residues and dust, and drains.

[0068] (3) Adjust the distance between the crushers so that the crushing degree of the fresh wolfberry fruit reaches 10 meshes.

[0069] (4) Add 50g / ton of pectinase, 40ppm of 6% sulfur dioxide from the collection tank of the fruit pulp pump; 0.5Kg oak chips / ton of fruit pulp, 150g oak powder / ton of fruit pulp enter from the top of the tank according to the wolfberry fruit pulp Add the amount; keep the temperature of the full tank at 14-15°C for 3 days. During the impregnation period, the tank should be kept full or the top of the tank should be filled with sterile nitrogen and sealed for storage.

[0070] (5) The activated CY3079 yeast is inserted into the fermenter, and the tank capacity is about 80% before the fermentation starts, and...

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Abstract

The invention relates to a brewing method for wolfberry dry red wine. The brewing method for wolfberry dry red wine is a method for brewing wolfberry dry red wine by taking fresh wolfberry as a raw material and combining double-fermentation with an oak barrel aging technology. The brewing method is characterized by comprising the following steps: by taking the fresh wolfberry as the raw material, cleaning and crushing the raw materials, preparing the raw materials into pulp fermented mash by adopting belt low-temperature dipping, adding wolfberry fruit wine yeast to carry out primary fermentation under a low-temperature condition, getting primarily fermented wine by squeezing, adding concentrated wolfberry juice into the wine to carry out secondary fermentation to obtain secondarily fermented wine, and then aging the secondarily fermented wine in an oak barrel to prepare the wolfberry dry red wine. According to a trial, the wolfberry dry red wine brewed by adopting the brewing method has full-bodied wolfberry flavor, elegant alcohol flavor and coordinated oak flavor, is harmonious and soft in body, unique in flavor and rich in nutrition.

Description

technical field [0001] The invention relates to a brewing method of dry red wolfberry, which uses fresh wolfberry as raw material and adopts two fermentations and oak barrel aging technology to make dry red wolfberry. Background technique [0002] Lycium barbarum is also called wolfberry, and the main medicinal species is Ningxia wolfberry. Ningxia wolfberry is rich in various nutrients such as wolfberry polysaccharide, β-carotene, vitamin E, vitamin C, phosphorus, iron, selenium and flavonoids. Lycium barbarum can resist free radical peroxidation and reduce free radical peroxidation damage, thereby helping to delay aging and prolong life. Lycium barbarum polysaccharides can significantly enhance the hematopoietic function of bone marrow and various cellular immune indicators, and can significantly increase the activity content of superoxide dismutase in the body's blood, liver and muscle tissue, thereby benefiting the removal of active oxygen, delaying aging and anti-fatig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 余昆崔振华聂永华董建方陈玲
Owner 宁夏红枸杞产业有限公司
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