Brewing production method of medlar and apple mix fermented fruit wine

Abstract

The invention belongs to the field of fruit wine brewing, and in particular relates to a brewing production method of medlar and apple mix fermented fruit wine. The method comprises the following steps of taking dry medlar and concentrated apple juice as raw materials, after re-watering the dry medlar, mixing the same with the concentrated apple juice, then adding brewer's yeast to perform temperature controlled fermentation, and controlling fermentation residual sugar to obtain a series of medlar and apple mix fermented win products. This type of fruit wine is not limited by geography and seasons, the alcoholic strength can reach 9 to 13 percent, the fragrance is unique, the taste is soft, and the fruit wine has the flavor of the medlar and the apple at the same time, and is a mass consumption type of fruit wine product.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, and in particular relates to a series of brewing methods of wolfberry and apple mixed wine. Background technique [0002] Wolfberry (wolfberry) is a plant of the genus Lycium barbarum in the family Solanaceae, and its fruit is also called wolfberry. It is mainly produced in Ningxia, Xinjiang, Inner Mongolia, Hebei and other places in China. Lycium barbarum is rich in nutrients that have pharmacological effects on the human body, such as Lycium barbarum polysaccharides, carotenoids, vitamins, flavonoids, betaine, ascorbic acid, niacin, folic acid, calcium, magnesium, potassium, zinc, selenium, etc. nutrient. Studies have shown that wolfberry can enhance human immunity, delay aging, and has health and nutritional value such as anti-fatty liver, lowering blood sugar and blood pressure, and increasing hematopoietic function. Dual-purpose nutrition and health care treasures. The annual output of w...

AI Technical Summary

Problems solved by technology

[0005] Soaking method: Traditionally, the dried fruit (or fresh fruit) of wolfberry is directly soaked in white wine or edible alcohol, and at the same time, one or several kinds of Chinese herbal medicines such as salvia miltiorrhiza, rehmannia glutinosa, shiitake mushroom, Huoxiang, tangerine peel, angelica, mint and other Chinese herbal medicines such as red dates may be added. Fruit, although most of the products brewed by this process are nutritional and health products, some functional nutrients in wolfberry, such as wolfberry polysaccharides, flavonoids, carotene, etc., are difficult to integrate into wine, resulting in the loss of wolfberry nutrients; and these products High alcohol content, which does not meet the modern concept of healthy drinking

[0006] Fermentation method: In recent years, domestically, there have been related reports on fermenting wolfberry (dried fruit or fresh fruit) by modern biotechnology to obtain fruit wine, such as CN103289858, an invention patent named "a kind of fermented wine of whole juice of wolfberry fresh fruit and its preparation method"; such as CN1312366 , the invention patent titled "brewing method of fermented wolfberry health wine"; such as CN101457188, the invention patent titled "a kind of wolfberry fruit wine"; such as CN104087469, the invention titled "the production method of wolfberry fermented wine" Patent; as CN104232400, the patent of invention called "the brewing method of wolfberry dry red"; as CN103045424, the invention patent of "the brewing method of dry wolfberry fruit wine" by the name; these brewing techniques use fresh wolfberry or dry wolfberry after rehydration as Almost all of the raw materials need to add a large amount of sucrose, tartaric acid and other substances to make up for the lack of sugar and acid of wolfberry i

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