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High-quality ageing type lycium ruthenicum wine and preparation method thereof

A technology for wolfberry wine and black wolfberry, which is applied in the field of winemaking, can solve the problems of limited application scope of black wolfberry, high production cost, poor raw taste, etc., and achieves the effects of ensuring high-quality taste, improved nutritional efficacy, and good aroma and taste.

Inactive Publication Date: 2018-06-29
酒泉市祁连天脉养生果酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in real life, black wolfberry products taste poor when eaten raw, and the production cost is too high when processed into other finished products, which seriously limits the application range of black wolfberry

Method used

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  • High-quality ageing type lycium ruthenicum wine and preparation method thereof
  • High-quality ageing type lycium ruthenicum wine and preparation method thereof
  • High-quality ageing type lycium ruthenicum wine and preparation method thereof

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preparation example Construction

[0032] The invention provides a preparation method of black wolfberry aged wine, such as figure 1 shown, including the following steps:

[0033] S1: Grape Juice Preparation

[0034] The grapes are pressed into the whole bunch of the press. Before pressing, the juice tank is pre-charged with carbon dioxide; 200g / kL of tannin, 40mg / L of pectinase and 50-80mg / L of partial weight are added to the juicer of the press. Potassium sulfate; when the pressed grape juice reaches the Miller board of the fermenter, turn on the refrigeration equipment, control the temperature at 6-8°C, after all the juice is pressed out, circulate a whole tank, and add it during the circulation process 200g / kL of potato protein is used to clarify the juice. The clarification time depends on the situation, generally about 4d. Finally, the clarified juice is separated from the bottom sediment for use.

[0035] S2: black wolfberry preparation

[0036] Soak the black wolfberry in soft water with 60mg / L parti...

Embodiment 1

[0043] The present embodiment provides a preparation method of black wolfberry aged wine, comprising the following steps:

[0044] S1: Grape Juice Preparation

[0045] The grapes are pressed into the whole bunch of the press. Before pressing, the juice tank is pre-charged with carbon dioxide; 200g / kL tannin Galalcool, 40mg / L pectinase Lafazym CL and 60mg / L partial weight are added to the juice receiving tank of the press Potassium sulfite; when the pressed grape juice reaches the Miller board of the fermentation tank, turn on the refrigeration equipment, control the temperature at 8 °C, after all the juice is pressed out, circulate a whole tank, and add 200g during the circulation process / kL of potato protein Vegecoll, clarified the juice for 1 day; finally, the clarified juice was separated from the bottom sediment and used for later use.

[0046] S2: black wolfberry preparation

[0047] Soak the black wolfberry in the soaking liquid added with 60mg / L partial weight potass...

Embodiment 2

[0053] The present embodiment provides a preparation method of black wolfberry aged wine, comprising the following steps:

[0054] S1: Grape Juice Preparation

[0055] The grapes are pressed into the whole bunch of the press. Before pressing, the juice tank is pre-charged with carbon dioxide; 200g / kL tannin Galalcool, 40mg / L pectinase Lafazym CL and 50mg / L partial weight are added to the juice receiving tank of the press Potassium sulfite; when the pressed grape juice reaches the Miller board of the fermenter, turn on the refrigeration equipment, control the temperature at 6°C, after all the juice is pressed out, circulate a whole tank, and add 200g during the circulation process / kL of potato protein Vegecoll, clarified the juice for 1 day; finally, the clarified juice was separated from the bottom sediment and used for later use.

[0056] S2: black wolfberry preparation

[0057] Soak the black wolfberry in the soaking liquid added with 60mg / L partial weight potassium sulfi...

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Abstract

The invention relates to high-quality ageing type lycium ruthenicum wine and a preparation method thereof. The preparation method comprises the following steps: S1, squeezing grape, collecting grape juice, refrigerating and clarifying; S2, soaking lycium ruthenicum to obtain lycium ruthenicum pulp, putting the lycium ruthenicum pulp into a tank, adding oak dust, performing circulation and measuring the pH value and the specific gravity; S3, mixing the lycium ruthenicum pulp obtained in the step S2 and the grape juice clarified in the step S1, performing fermentation, separating peel and residues and collecting liquid phase; and S4, clarifying glue under the liquid phase, freezing, filtering and collecting filtrate to obtain the lycium ruthenicum wine. According to the wine provided by theinvention, nutritional substances in the lycium ruthenicum can be efficiently utilized, the taste experience of the lycium ruthenicum can be improved and the high-quality taste of the lycium ruthenicum wine can be guaranteed; furthermore, by the method, the current situations that the quality of the product is reduced and the sales channel is single caused by improper storage environment conditionof the lycium ruthenicum are effectively solved, and very important significance in promoting transformation and upgrading of agricultural industry is achieved.

Description

technical field [0001] The invention relates to the technical field of winemaking, in particular to a high-quality aged black wolfberry wine and a preparation method thereof. Background technique [0002] It is well known that grapes have anti-virus, anti-bacterial, anti-cancer, anti-cancer, diuretic and swelling-reducing effects. In recent years, with the improvement of the quality of life, wine is more and more favored by people. As a favorite drink of people, it has low alcohol content and is beneficial to human health when consumed in moderation. However, most of the popular wines on the market are ordinary wines. Although they have a certain nutritional value, they still have the disadvantages of single nutrient composition and limited efficacy. [0003] Black wolfberry, Lycium barbarum genus of Solanaceae, thorny shrub; many branches, hard branches, often zigzag. The main nutrients include proanthocyanidins, wolfberry polysaccharides, amino acids, B vitamins and var...

Claims

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Application Information

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IPC IPC(8): C12G1/022A61K36/87A61P1/14C12R1/865
CPCA61K36/815A61K36/87C12G1/0203A61K2300/00
Inventor 丁岩
Owner 酒泉市祁连天脉养生果酒有限公司
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