Fructus Lycii and Kushui rose wine brewing method

A bitter water rose and rose wine technology, applied in the preparation of wine, the preparation of alcoholic beverages, the method based on microorganisms, etc., can solve the problems of small planting area, fierce market competition, and high cost of fruit wine

Inactive Publication Date: 2016-04-27
刘文霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the planting area of ​​Chardonnay grapes in my country is small and the price is high, which makes the cost of fruit wine relatively high. Moreover, there are many types of wine and the market competition is fierce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of brewing method of wolfberry bitter water rose wine is prepared through the following steps:

[0013] Wash the wolfberry and grapes, and make wolfberry and grape must after mechanical beating; mix the bitter rose flower with the calyx removed with wolfberry and grape must, the amount of bitter rose flower is 180g / L; then add activated yeast 150mg / L L, pectinase 20mg / L and ethanol 10ml / L, under the condition of 24 ℃, carry out alcoholic fermentation according to the conventional method; The filling rate is 95%, and post-fermentation is carried out without pomace; the fermentation is completed after 35 days, the wine legs are removed and the wine is stored in full tanks for 12 months, chitosan 75mg / L is added to the wine, and clarified at 25°C After 48 hours, the clarified Lycium barbarum bitter water rose wine was obtained; the Lycium barbarum bitter water rose wine after the clarification was filtered through an ultrafiltration membrane, and 40 mg of sodium met...

Embodiment 2

[0015] A kind of brewing method of wolfberry bitter water rose wine is prepared through the following steps:

[0016] Wash the wolfberry and grapes, and make wolfberry and grape must after mechanical beating; mix the bitter rose flower with the calyx removed with wolfberry and grape must, the amount of bitter rose flower is 210g / L; then add activated yeast 165mg / L L, pectinase 25mg / L and ethanol 15ml / L, under the condition of 25 ℃, carry out alcoholic fermentation according to conventional method; The filling rate is 95%, and the post-fermentation is carried out without skin residue; after 30 days, the fermentation is completed, the wine legs are removed and the wine is stored in full tanks for 9 months, and chitosan 80mg / L is added to the wine, and clarified at 28°C After 55 hours, the clarified Lycium barbarum bitter water rose wine was obtained; the Lycium barbarum bitter water rose wine after the clarification was filtered through an ultrafiltration membrane, and 60 mg of ...

Embodiment 3

[0018] A kind of brewing method of wolfberry bitter water rose wine is prepared through the following steps:

[0019] Wash the wolfberry and grapes, and make wolfberry and grape must after mechanical beating; mix the Kushui rose flower with the calyx removed with the wolfberry and grape must, the amount of Kushui rose is 240g / L; then add the activated yeast 180mg / L L, pectinase 30mg / L and ethanol 18ml / L, under the condition of 27 ℃, carry out alcoholic fermentation according to conventional method; The filling rate was 95%, and the post-fermentation was carried out without skin dregs; after 35 days, the post-fermentation was completed, the wine legs were removed and the wine was stored in full tanks for 12 months, chitosan 85mg / L was added to the wine, and the wine was added at 30 ℃ clarified for 60 hours to obtain the clarified Lycium barbarum bittershui rose wine; the clarified Lycium barbarum bittershui rose wine was filtered through an ultrafiltration membrane, and 80 mg o...

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PUM

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Abstract

The invention discloses a Fructus Lycii and Kushui rose wine brewing method. The Fructus Lycii and Kushui rose wine brewing method includes the steps of cleaning Fructus Lycii and grapes and mechanically pulping to prepare Fructus Lycii and grape undecanted wine; mixing Kushui roses, with calyxes removed, with the Fructus Lycii and the grapes; adding activated saccharomyces cerevisiae, pectinase and alcohol for alcoholic fermentation; separating new free-run Fructus Lycii wine after 7-10 days' fermentation is completed, and storing the separated new free-run Fructus Lycii wine in a hermetically sealed fermentation tank; after 25-35 days' fermentation is completed, removing wine lees, storing the fermentation tank full of wine for 6-12 months, adding 75-85mg/L chitosan into the wine, and clarifying at the temperature of 25-30 DEG C for 48-60 hours to obtain clarified Fructus Lycii and Kushui rose wine; filtering by ultrafiltration membranes, and adding sodium pyrosulfite to enable the content of SO2 to be 20-40mg/L; sterilizing to bottle. The Fructus Lycii and Kushui rose wine prepared through low-temperature fermentation retains nutritional ingredients of the raw materials maximally and is capable of nourishing the kidney, moistening the lung, tonifying the liver, improving eyesight, regulating qi, relieving depression, promoting blood circulation to remove blood stasis and the like.

Description

technical field [0001] The invention belongs to the technical field of health wine brewing, and in particular relates to a method for brewing wolfberry bitter water rose wine. Background technique [0002] With the development of society and the improvement of people's living standards, people pay more and more attention to health. Alcohol drinking is an important part of people's daily life and social activities, and it is also one of the biggest hazards to human health. Although people have a new understanding of past drinking habits, the growth of liquor demand has gradually slowed down, and even appeared negative growth, while The demand for various fruit wines that are fermented or brewed from fruits is gradually increasing. Fruit wine is rich in sugar, ethanol, organic acids, esters and multivitamins. Drinking fruit wine regularly can improve cardiovascular and cerebrovascular functions, promote body metabolism and blood circulation, and is beneficial to the treatment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022A61K36/815A61P1/16A61P11/00A61P13/12A61P27/02C12R1/85
CPCC12G1/0203A61K36/738A61K36/815
Inventor 刘文霞
Owner 刘文霞
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