CN100491514C - A kind of brewing method of wolfberry wine - Google Patents

Abstract

The present invention relates to the wolfberry fruit-grape wine brewing method. Fresh wolfberry fruit and fresh grape as material are made into the wolfberry fruit-grape wine through separate fermentation and the subsequent blending with fresh grape juice. The method overcomes the difficulty of different mature period of wolfberry fruit and grape and lowers the cost in preparing concentrated wolfberry fruit juice or freezing preservation. The wolfberry fruit-grape wine thus brewed has unique taste, lasting pleasant fragrance of both wolfberry fruit and grape, and mellow wine body.

Description

A kind of brewing method of wolfberry wine

One, technical field

The present invention relates to a kind of brewage of Lycium Chinense-grape wine.

Two, background technology

Matrimony vine is a kind of Chinese medicinal materials of medicine-food two-purpose, has very high nutrition and pharmaceutical use, but is that the Lycium chinense wine of raw material brew exists shortcomings such as thin, the soft property of mouthfeel is poor, the wine body is not plentiful with the matrimony vine.At present, with matrimony vine and grape is that the method that raw material is made wine has following several: (1) soaking wine and fermented wine are blent method: announce＜application number as State Patent Office〉00101521.4,＜publication number〉1265419,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be to adopt the immersion and the two kinds of technologies of fermenting to brewage, this method is a raw material with fresh fructus lycii and grape, after well-graded matrimony vine fragmentation, be immersed in the edible ethanol, make soaking wine, with matrimony vine and grape fragmentation, brew fermented wine into through fermentation, again soaking wine and fermented wine are blent, allotment, store, following glue, formulated behind the sterilising filtration.And for example＜and application number〉94111903.3,＜publication number〉1118373,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be with fresh fructus lycii repeatedly soak filtrate mix with matrimony vine slag distillate the matrimony vine soak solution, blend by a certain percentage with grape fermentation gained Fructus Vitis viniferae wine base again and form.Its weak point soaking wine can not be fully with the nutritive substance lixiviate in the matrimony vine, and the finished wine fruital is poor, and owing to added the mouthfeel that external alcohol has influenced finished wine, even if the method that adopts half fermentation half to soak also can not change above-mentioned shortcoming.(2) co-fermentation method: as State Patent Office announce＜application number 94111902.5,＜publication number〉1118372,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be will be after sorting with fresh fructus lycii, grape, by (5～30) %:(95～70 of fresh fructus lycii with grape weight) % mixing fragmentation goes to obstruct to the Lycium berry and grape wine with dregs, and fermentation is stored, the clarification sterilization is brewed into.And for example＜and application number〉98109180.6,＜publication number〉1203939,＜denomination of invention〉a kind of Lycium berry and grape mix-fermented wine and brewing method thereof, it also is the method that a kind of grape and matrimony vine co-fermentation are produced wolfberry wine, it is a certain proportion of fresh fructus lycii or dry wolfberry to be made juice mix with the Sucus Vitis viniferae (slurry) of some amount, adjust pol to 200～280g/L with sucrose, adjust acidity to 4.5～8.5g/L (in tartrate) through zymamsis with tartrate, separate, squeezing, ageing, following glue, filter, bottling, play plug and make minuent (＜15 degree) Lycium berry and grape mix-fermented wine.Its weak point is that the northern area of China only can realize with dry wolfberry, but dry wolfberry fermentation gained finished wine fruital is poor; As being difficult to produce with the northern area that fresh grape ferments then in China with fresh fructus lycii.Because ripening stage of the northern area grape of China not at one time, on 12 days～August 30 general June in matrimony vine ripening stage, the ripening stage of grape is generally 15～October 10 September.When being fermenting raw materials brew wolfberry wine with matrimony vine and grape, because matrimony vine ripening stage (20～August 30 June) and grape maturity phase (15～October 15 September) are inconsistent, often need inspissated juice or the freezing grape maturity that is saved to are made in the fresh fructus lycii squeezing, cost is higher like this, and the fresh fructus lycii fruital is distinguished the flavor of and nutrition also has loss, also have in the grape maturity phase and add the dry wolfberry fermentation, though cost is lower like this, but the wolfberry wine of brew lacks the due fruital of fresh fruit like this, FRUCTUS LYCII fragrance is lighter, can not appear the characteristic local flavor of matrimony vine suddenly.

Three, summary of the invention

The purpose of this invention is to provide a kind of is raw material with fresh fructus lycii and fresh grape, adopts the method for fermentation separately, again the brew method of blending with must.This method can overcome matrimony vine and inconsistent difficulty of grape maturity phase, reduces the cost of concentrated medlar juice freeze preservation, also can overcome and utilize dry wolfberry brew wolfberry wine fruital defect of insufficient.The wolfberry wine special taste that this method brew goes out, give off a strong fragrance, the wine body is mellow, the mixed flavor of matrimony vine and grape is arranged, and lasting fragrance is pleasant.

The object of the present invention is achieved like this: after the fresh fructus lycii process sorting fragmentation, put into 1～2% citric acid solution sterilization, percentage of damage reaches 95%, goes into fermentor tank, adds the sulfurous gas (SO of 80～120mg/L ₂) and the polygalacturonase of 40～60mg/L handle, the yeast that adds by 80～120mg/L ferments then, leavening temperature is controlled at 18～30 ℃, sugaring needs the sugar of 17.5g/L to add the sugar amount by generating 1% (v/v) wine degree during fermentation, the wine degree is controlled at 15% (v/v), through 5～7 days yeast phase, can obtain fermentation Chinese wolfberry fruit wine when residual sugar separates during less than 4g/L, the fermentation Chinese wolfberry fruit wine lay up period will be through changeing jar, SO ₂Need remain on 20～40mg/L, keep the clear state of wine standby; Go into jar behind the broken destemming of fresh grape process sorting, add the SO of 60～100mg/L ₂Handle with the polygalacturonase of 10～40mg/L, the yeast that adds 80～120mg/L then ferments, leavening temperature is controlled at 18～30 ℃, and carry out the composition adjustment, promptly when fermentation is vigorous, proportion is at 1040～1050g/L, add the sugar amount by the wine degree of 12% (v/v), fermentation time is 7～10 days, and the fermented wine degree is controlled at 10～12% (v/v), as Tang Du ≦ 4g/L, proportion separates during less than 996g/L, promptly obtain grape fermentation wine after the separation, grape fermentation wine lay up period sulfurous gas is protected and to be held at ≦ 50mg/L, and changes a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, add the SO of 40～60mg/L ₂With the bentonite of 1g/L clarification after 48～72 hours, promptly get must, preservation is standby under 0 to-5 ℃ temperature; Then above-mentioned fermentation Chinese wolfberry fruit wine, grape fermentation wine and must are blent by 5:4:1 (volume ratio), mix, mixed solution was stored after three months, play glue to handle with bentonite and gelatin, filter then, pass through again-5 ℃ freezing 15 days, filter, the degerming bottling, can obtain the wolfberry wine of finished product.

The physical and chemical index of the wolfberry wine that the present invention produces is:

Alcoholic strength 11.5% (v/v)

Total reducing sugar (with glucose meter) 20g/L

Total acid (in tartrate) 6.0g/L

Total SO ₂≦ 250mg/L

Free SO ₂≦ 50mg/L

Do Jin Chu Wu ≧ 15.0g/L

Tie ≦ 10.0mg/L

Plumbous (in Pb)＜1mg/L

Four, embodiment

With specific embodiment the present invention is elaborated below:

Embodiment 1:

After taking by weighing 1000 kilograms of fresh fructus lyciis process sorting fragmentations, put into 1% citric acid solution sterilization, percentage of damage reaches 95%, goes into fermentor tank, adds the SO of 100mg/L ₂Handle with the polygalacturonase of 50mg/L, the yeast that adds by 100mg/L ferments then, temperature is controlled at 20 ℃ in the fermenting process, sugaring needs the sugar of 17.5g/L to add the sugar amount by generating 1% (v/v) wine degree during fermentation, and the wine degree was controlled at 15% (v/v), through about 5 days yeast phase, when separating during less than 4g/L, residual sugar can obtain fermentation Chinese wolfberry fruit wine, the fermentation Chinese wolfberry fruit wine lay up period will be through changeing jar, and SO2 need remain on 30mg/L, keeps the clear state of wine; Go into jar after taking by weighing the broken destemming of 1000 kilograms of fresh grapes processes sorting again, add the SO of 80mg/L ₂Handle with the polygalacturonase of 20mg/L, the yeast that adds 100mg/L then ferments, and temperature is controlled at 25 ℃ in the fermenting process, and carry out the composition adjustment, promptly when fermentation was vigorous, proportion was added the sugar amount at 1040～1050g/L by the wine degree of 12% (v/v), yeast phase through about 7 days, the fermented wine degree is controlled at 10～12% (v/v), and as sugared degree ≦ 4g/L, proportion separates during less than 996g/L, promptly obtain grape fermentation wine after the separation, grape fermentation wine lay up period SO ₂Need remain on 30mg/L, and change a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, add the SO of 50mg/L ₂With the bentonite of 1g/L clarification after 48～72 hours, promptly get must, preservation is standby under 0 to-5 ℃ temperature; Then above-mentioned fermentation Chinese wolfberry fruit wine, grape fermentation wine and must are mixed by 500 kilograms and 400 kilograms and double centner, mixed solution was stored after three months, play glue to handle with bentonite and gelatin, filter then, pass through again-5 ℃ freezing 15 days, filtration, degerming are bottled, and can obtain the wolfberry wine of finished product.

Embodiment 2:

After taking by weighing 1000 kilograms of fresh fructus lyciis process sorting fragmentations, put into 1% citric acid solution sterilization, percentage of damage reaches 95%, goes into fermentor tank, adds the SO of 90mg/L ₂Handle with the polygalacturonase of 50mg/L, the yeast that adds by 90mg/L ferments then, temperature is controlled at 20 ℃ in the fermenting process, sugaring needs the sugar of 17.5g/L to add the sugar amount by generating 1% (v/v) wine degree during fermentation, the wine degree is controlled at 15% (v/v), through about 5 days yeast phase, can obtain fermentation Chinese wolfberry fruit wine when residual sugar separates during less than 4g/L, the fermentation Chinese wolfberry fruit wine lay up period will be through changeing jar, SO ₂Need remain on 30mg/L, keep the clear state of wine; Go into jar after taking by weighing the broken destemming of 1000 kilograms of fresh grapes processes sorting again, add the SO of 70mg/L ₂Handle with the polygalacturonase of 20mg/L, the yeast that adds 80mg/L then ferments, and temperature is controlled at 25 ℃ in the fermenting process, and carry out the composition adjustment, promptly when fermentation was vigorous, proportion was added the sugar amount at 1040～1050g/L by the wine degree of 12% (v/v), yeast phase through about 7 days, the fermented wine degree is controlled at 10～12% (v/v), and as sugared degree ≦ 4g/L, proportion separates during less than 996g/L, promptly obtain grape fermentation wine after the separation, grape fermentation wine lay up period SO ₂Need remain on 30mg/L, and change a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, add the SO of 40mg/L ₂With the bentonite of 1g/L clarification after 48～72 hours, promptly get must, preservation is standby under 0 to-5 ℃ temperature; Then above-mentioned fermentation Chinese wolfberry fruit wine, grape fermentation wine and must are mixed by 500 kilograms and 400 kilograms and double centner, mixed solution was stored after three months, play glue to handle with bentonite and gelatin, filter then, pass through again-5 ℃ freezing 15 days, filtration, degerming are bottled, and can obtain the wolfberry wine of finished product.

Claims (1)

1. A brewing method of Lycium barbarum wine, characterized in that fresh Lycium barbarum is sorted and crushed, put into 1-2% citric acid solution to sterilize, the crushing rate reaches 95%, put into fermenter, add 80-120mg/L sulfur dioxide and 40-60 mg/L of pectinase, and then fermented with 80-120 mg/L of yeast added, the fermentation temperature was controlled at 18-30°C, and sugar was added during fermentation to produce 1% (v/v) wine 17.5g/L of sugar is needed to add sugar, and the alcohol content is controlled at 15% (v/v). After a fermentation period of 5 to 7 days, when the residual sugar is less than 4g/L, it can be separated to obtain wolfberry fermented wine. Goji berry fermented wine needs to be transferred to the tank during storage, and the sulfur dioxide needs to be kept at 20-40 mg/L to keep the wine in a clarified state for later use; fresh grapes are sorted, crushed and destemmed before being put into the tank, and 60-100 mg/L of sulfur dioxide and 10-10 mg/L of sulfur dioxide are added 40mg/L of pectinase is used for treatment, and then 80-120mg/L of yeast is added for fermentation. The fermentation temperature is controlled at 18-30°C, and the composition is adjusted, that is, when the fermentation is vigorous, the specific gravity is 1040-1050g/L. According to the alcohol content of 12% (v/v), the amount of added sugar is added, the fermentation time is 7-10 days, and the fermentation alcohol content is controlled at 10-12% (v/v). When the sugar content is ≦4g/L, the specific gravity is less than 996g/L After the separation, the grape fermented wine is obtained. During the storage of the grape fermented wine, the sulfur dioxide is kept at ≦50mg/L, and the corresponding tank transfer process is carried out; ～60mg/L of sulfur dioxide and 1g/L of bentonite clarified for 48～72 hours to obtain fresh grape juice, which was stored at a temperature of 0 to -5°C for later use; then the above-mentioned wolfberry fermented wine, grape fermented wine and fresh The grape juice is blended according to the volume ratio of 5:4:1, and mixed evenly. After the mixture is stored for three months, it is treated with bentonite and gelatin, then filtered, and then frozen at -5°C for 15 days, filtered, and sterilized. bottle, you can get the finished wine.