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Chinese wolfberry wine and brewing method thereof

A technology of wolfberry wine and wolfberry, which is applied in the field of wolfberry wine, can solve problems such as affecting the quality of wine, stimulating unpleasant sulfides, etc., and achieves the effects of large production value, increased yield and avoided loss.

Inactive Publication Date: 2015-07-29
江西江中杞浓酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing winemaking process using fruit as raw material uses sulfurous acid to sterilize fruit, and sulfurous acid will produce irritating and unpleasant sulfides during distillation and storage, which will affect the quality of wine

Method used

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  • Chinese wolfberry wine and brewing method thereof
  • Chinese wolfberry wine and brewing method thereof
  • Chinese wolfberry wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: 100 kilograms of wolfberry fresh fruits are sterilized with 27 liters of 75% Vol superior grade edible alcohol for 1 hour, and 300 liters of 25 ℃ soft water are added to obtain 400 liters of wolfberry slurry; the total acid of wolfberry slurry is adjusted to 10 g / m with tartaric acid liter, adjust the sugar content of wolfberry serum to 220 g / liter with white sugar, then add pectinase with 0.01% of wolfberry serum weight; add active dry yeast with 0.015% wolfberry serum weight to ferment, and the fermentation temperature is controlled at 18°C ​​to 30 ℃, the time is 7 days, and the alcohol content is 13% Vol, and then separated to obtain the wolfberry raw wine; the wolfberry raw wine is distilled with a Charente still pot to obtain 40% Vol wolfberry wine; the 40% Vol wolfberry wine is distilled twice Obtain 70% Vol wolfberry wine; age the wolfberry wine for 5 months, add wolfberry wine aged for 2 years, adjust to 68% Vol, and age for 2 years; freeze at -15°C...

Embodiment 2

[0034] Embodiment 2: 100 kilograms of wolfberry dried fruits were sterilized with 27 liters of 72% Vol wine head for 3 hours, and 400 liters of 25 ℃ soft water were added to obtain 500 liters of wolfberry slurry; the total acid of wolfberry slurry was adjusted to 10 g / liter with tartaric acid, Use white granulated sugar to adjust the sugar content of wolfberry serum to 235 g / L, then add pectinase with 0.005% wolfberry serum weight; add active dry yeast with 0.016% wolfberry serum weight to ferment, and the fermentation temperature is controlled at 18-30°C. After 7 days, when the alcohol content reaches 14% Vol, the wolfberry raw material wine is obtained by separation; the wolfberry raw material wine is distilled once with a Charente still pot to obtain 42% Vol wolfberry wine; the 42% Vol wolfberry wine is distilled twice to obtain 70% Lycium barbarum wine: age the wolfberry wine for 3 months, add 8% of the weight of wolfberry wine to blend the Luzhou-flavor liquor to 55% Vol, ...

Embodiment 3

[0035] Example 3: sterilize 1000 kilograms of wolfberry fresh fruit with 270 liters of 75% superior edible alcohol for 2 hours, add 4000 liters of soft water at 25°C to obtain 5000 liters of wolfberry slurry; use tartaric acid to adjust the total acid of the wolfberry slurry to 11 grams per liter , adjust the sugar content of wolfberry serum to 190 g / L with white sugar, then add pectinase with 0.007% wolfberry serum weight; add active dry yeast with 0.01% wolfberry serum weight for fermentation, and the fermentation temperature is controlled at 18-30°C. The time is 7 days, and after the alcohol content is 11% Vol, the wolfberry raw wine is separated to obtain the raw wolfberry wine; the raw wolfberry wine is distilled once with a Charente still pot to obtain 40% Vol wolfberry wine; the 40% Vol wolfberry wine is distilled twice to obtain 75% Vol's wolfberry wine; age wolfberry wine for 4 months, add wolfberry wine aged for 3 years, adjust to 70% alcohol and age for 1 year; freez...

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Abstract

The present invention relates to a Chinese wolfberry wine and a brewing method thereof, wherein fresh Chinese wolfberry fruit or dried Chinese wolfberry fruit is adopted as a raw material and is sequentially subjected to fermentation and distillation to obtain the Chinese wolfberry wine. The Chinese wolfberry wine brewed through the method has characteristics of soft and mellow taste, balance, fullness, long-lasting after-taste, and the like.

Description

technical field [0001] The invention relates to a method for producing wolfberry wine by combining microbial fermentation technology and distillation technology, and wolfberry wine obtained by the method. Background technique [0002] Goji berries are rich in goji berry polysaccharides, crude protein, carbohydrates, carotene, V c , V B It has high nutritional value and is an ideal plant for both medicine and food. The wolfberry wine processed and produced from wolfberry has broad market prospects. Still do not have on the market the wolfberry wine that is fermented and distilled with wolfberry as raw material. [0003] The existing winemaking process using fruit as raw material uses sulfurous acid to sterilize the fruit, and sulfurous acid will produce irritating and unpleasant sulfides during distillation and storage, which will affect the quality of wine. Contents of the invention [0004] The object of the present invention is to provide a kind of wolfberry wine obt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 钟虹光易敏之卢建中
Owner 江西江中杞浓酒业有限责任公司