CN107254376B - A method of preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii - Google Patents
A method of preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii Download PDFInfo
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Abstract
The present invention relates to a kind of methods producing Chinese wolfberry fruit wine, more particularly, to a kind of method preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii, the production method is to prepare fresh black fruit fructus lycii stoste and grape stoste respectively first, then above two stoste is mixed, alcoholic fermentation is carried out after dipping, fermentation ends carry out skin slag separation immediately, squeezing free juice is directed into the tank newly sterilized, skin slag passes through juice under 30~60Mpa pressure, squeezing juice is added by the 10%~30% of free juice volume, and it mixes, into the malo-lactic fermentation stage, then tank switching, lower glue clarification, it finally carries out natural aging and is aided with artificial aging technology；The present invention provides a kind of effect ingredient that can not only efficiently utilize in black fruit fructus lycii, with vinifera co-fermentation, prevents anthocyanin degradation loss, and contribute to the storage stability of anthocyanin, nutrient health is conveniently drunk, and various people are suitble to.
Description
Technical field
The present invention relates to a kind of methods producing Chinese wolfberry fruit wine, are prepared more particularly, to a kind of fresh black fruit fructus lycii of utilization black
The method of fruit Chinese wolfberry fruit wine.
Background technology
Black fruit fructus lycii (LyciumruthenicumMurr.) belongs to Solanaceae (Solanceae) Lycium (LyciumL.), is
The perennial salt tolerant newly excavated in recent years, matrimony vine resource.Its ripe berry be black, be rich in anthocyanin substance, significantly larger than its
His coloured fruit is different from matrimony vine (L.barbarum.), therefore local is referred to as black fruit fructus lycii.Other than anthocyanin, black fruit fructus lycii
Also contain other functional components such as other polyphenol, flavones, glycine betaine, polysaccharide, a variety of amino acid and a variety of aliphatic acid.Modern medicine
And nutrition shows that black fruit fructus lycii has significant anti-oxidation function, is especially removing interior free yl, prevention cardiovascular and cerebrovascular
Disease improves the effect of fields such as immunity of organisms, is accepted by scientific circles, becomes the hot spot in black fruit fructus lycii drug efficacy study field
One of.Black fruit fructus lycii main composition anthocyanin, content is up to 300mg/100g (fresh weight).Anthocyanin contains multiple phenolic hydroxyl groups
Flavone compound, be hydroxyl donor, can by hydrogen supply lipoid substance free radical, itself be transformed into phenolic group free radical.Phenol
Base free radical can reduce the transmission speed of autoxidation chain reaction, so as to cause the work for inhibiting lipid further to be aoxidized
With.
Epidemiological survey finds that long-term food of the intake rich in anthocyanin shows that anti-inflammatory, protection is cardiovascular, anti-swollen
The multiple biological activities such as tumor.It is especially substantially reduced the incidence of the angiocardiopathies such as atherosclerosis (AS), discloses pattern
Glycosides may have potential anti-AS effects.The substance such as blueberry, Grape Skin, purple sweet potato, violet cabbage of many rich in anthocyanin etc. is in state
It is outer to have been obtained for research or development utilization.
Although black fruit fructus lycii is rich in unique anthocyanin class substance, there is preferable Ergonomy effect.But presently, there are
Problem is：Anthocyanin is very unstable, is influenced by factors such as pH value, temperature, oxygen concentration, illumination, and degradation easily occurs, is lost in, therefore
Most of black fruit fructus lycii is sold in the form of dry fruit, significantly limits its utilization.
Currently, mainly passing through intramolecular or intermolecular for improving the preferable method of anthocyanin isoreactivity ingredient stability
The technologies such as the effect of auxiliary color, chemical modification and bioengineering, tissue cultures, can make anthocyanin in particular by biofermentation technique
Property is more stablized.Compared with the processing methods such as fermented soy technique and boiling, high pressure, high-temperature sterilization, no hot procedure, protection
Nutrition and effect substance in raw material are not destroyed.Harborne etc. is the study found that in the naturally occurrings state such as flowers, fruit
Under, anthocyanin can be combined with organic acids such as malonic acid, malic acid, these organic acids make anthocyanin keep stablizing as copigment,
Anthocyanin storage rate improves 24%~41%, is conducive to preservation and the stability of anthocyanin.Bright red plum etc. is studies have shown that tannin energy
Enhance stability of the anthocyanins pigment from purple sweet potato to light, heat, there is auxiliary color to act on anthocyanins pigment from purple sweet potato.It is sent out between anthocyanin and copigment
Raw effect can form intermolecular color altogether, cause anthocyanin molecule construction to go out special space structure, help to improve stability.
Presently found copigment includes tannin, polyphenol, organic acid, flavonoids and anthocyanin itself.Anthocyanin master in black fruit fructus lycii
If petunidin anthocyanin, and grape is mainly Cyanidin anthocyanin, delphinium anthocyanin, when a variety of anthocyanin coexist,
There can be auxiliary color effect.
In addition also have the study found that anthocyanin concentration is bigger, the intermolecular effect of color altogether is more apparent, and copigment rubs with anthocyanin
Your ratio is bigger, and chromatic effect is bigger altogether.Black fruit fructus lycii and grape are rich in anthocyanin substance, therefore, can be improved and a variety of pattern coexist
Stability under the conditions of glycosides.
New wine coarse mouthfeel, sour and astringent, the muddy dimness of wine liquid, stability are poor.Alcohol, acetal, acid, tannin etc. contained in wine at
Divide ratio uncoordinated, the associating intensity of hydrogen bond is small between hydrone and alcohol molecule.During natural aging, wine liquid passes through itself
The reactions such as oxidation, reduction, esterification and addition, coordinate the ratio of each ingredient, reinforce the associating intensity of hydrogen bond, generate new effective
Ingredient removes offending smell, makes wine liquid bright, mellow long, forms the good quality of grape wine and mouthfeel.But this
Process generally at least needs half a year or more, and the production cycle is long, and capital turnover is slow, seriously constrains the development of enterprise.
But there are no be aided with vinifera as raw material using fresh black fruit fructus lycii and can shorten production week currently on the market
A kind of production method of Lycium ruthenicum fruit wine of phase.
Invention content
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of work(that can not only efficiently utilize in black fruit fructus lycii
Ingredient is imitated, with vinifera co-fermentation, prevents anthocyanin degradation to be lost in, and contribute to the storage stability of anthocyanin, seeks
Health is supported, is conveniently drunk, a kind of method preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii of various people is suitble to.
The present invention realizes in the following way：
A method of preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii, it is characterised in that：Headed by the production method
Fresh black fruit fructus lycii stoste and grape stoste are first prepared respectively, and then above two stoste is mixed, impregnates laggard essence hair of serving a round of liquor to the guests
Ferment, fermentation ends carry out skin slag separation immediately, squeezing free juice are directed into the tank newly sterilized, skin slag passes through 30~60Mpa
Juice under pressure, squeezing juice and are mixed by 10%~30% addition of free juice volume, into the malo-lactic fermentation stage,
Then tank switching, the clarification of lower glue finally carry out natural aging and are aided with artificial aging technology；
The fresh black fruit fructus lycii stoste preparation method is that will choose mildew and rot fruit after ripe fresh black fruit fructus lycii picking, drench
It washes, adds tartaric acid, make pH value 3.0 to 3.5, color protection is broken, retains pericarp, and 20~30ppm of sulphur, 0~4 DEG C of sealing are mended in tinning
Storage；The grape stoste preparation method is the vinifera of fresh picking, and soluble solid reaches 20 ° of Bx or more, quickly
Cooling enters crusher destemming, is crushed, while mending 30~40ppm of sulphur；
Two kinds of mixing, dipping stostes are by two kinds of stoste belt leathers, band seed by 1：2~1：5 volume ratio mixing, is added
0.03~0.06g/L of pectase, stirs evenly, and 4~8 days are stood under the conditions of 19~20 DEG C, leaches pigment, retains fruity；
The alcoholic fermentation is dry ferment activation first, will be contained in the basin sterilized into 25 DEG C of pure water, and yeast battalion is added
Powder 10g/L is supported, 200~350mg/L dry ferments are put into after stirring evenly, are gently stirred, is stood, mixeding liquid temperature is maintained at 20 DEG C of left sides
The right side stops heating, slowlys while stir and yeast soln is added in mixed juice, cover froth, can not tight seal, it is anti-
The bulk gas only generated during alcoholic fermentation can not overflow, and as fermentation carries out, tank temperature rises, and be kept for 20~22 DEG C, fermentation 6
~15 days, until ferment middle, daily to beat cycle once in the morning and once at night, increases the oxygen content in mixed juice, promote with regard to Yeast Growth generation
It thanks, the late detection residual sugar that ferments terminates when being less than 5g/L after alcoholic fermentation；
Malo-lactic fermentation (MLF) stage controls fermentation temperature at 18~20 DEG C, sealing, tracking and measuring apple
Tartaric acid, lactic acid content variation, as malic acid content < 2g/L, this stage fermentation terminates, and mends 20~40ppm of sulphur immediately after；Under
Glue clarification stage prepares egg white solution, adds, is slowly added into wine body by 25~50mL egg white/100L wine bodies, stands 1~2
Week supernatant is taken out with siphonage, obtains clear wine body；
It is that will clarify wine body tinning that the natural aging, which is aided with artificial aging technology, freezing processing 4~8 at -4~-5 DEG C
It；Cold house is removed, 10~20g/L of oak chip is added, sealing is put to ultrasonic wave workbench, setting ultrasonic power 180~
220w, 20~35mim of time, it is early daily, evening is each primary, and continuous 3~4 days, wine body is finally transferred to oak barrel, mend sulphur 20~
30ppm is sealed, 15~16 DEG C, is stored under the conditions of relative humidity 70%~75%.
The present invention has the following effects that：
1) process is unique：The present invention is aided with vinifera based on fresh black fruit fructus lycii, and the specific method is as follows：It is first
Black fruit fructus lycii stoste and grape stoste are first prepared respectively, and then above two stoste is mixed, carries out alcoholic fermentation after dipping, is sent out
Ferment terminates to carry out skin slag separation immediately, squeezing free juice is directed into the tank newly sterilized, skin slag passes through under 30~60Mpa pressure
Juice, squeezing juice is added by the 10%~30% of free juice volume, and is mixed, and into the malo-lactic fermentation stage, is then fallen
Tank, the clarification of lower glue finally carry out natural aging and are aided with artificial aging technology.
2) natural aging is aided with artificial aging technology, promotes addition between other substances, polymerisation, accelerate wine body at
It is ripe, rich liquor body mouthfeel, flavor：In recent years with development in science and technology, artificial aging technology can be used and accelerate wine body maturation, it is appropriate to contract
Short production cycle.Currently, artificial aging technology has paddling process, strength succusion, heating, infrared radiation method, high-pressure process, cold
Jelly method, ultrasonication method, magnetic field facture etc..Production method combination black fruit fructus lycii provided by the invention and vinifera itself
Property, the two is rich in anthocyanin, VC and other functional ingredients, and the technologies such as high pressure, radiation, heating can cause anthocyanin different degrees of
Degradation is lost in, therefore selects physical method, is urged old technology using freezing, while adding oak chip, is aided with low-frequency ultrasonic waves skill
Art promotes the dissolution of Desired tannins in oak chip, increases tannin astringent taste, protrudes wine body stereovision, while in micro- oxygen of oak barrel
Promote addition between other substances, polymerisation under environment, accelerates wine body maturation, rich liquor body mouthfeel, flavor.
3) black fruit fructus lycii and vinifera mixed fermentation, can be improved its stability when different types of anthocyanin being made to coexist：
The effect occurred between anthocyanin and copigment can form intermolecular color altogether, and anthocyanin molecule construction is caused to go out special space knot
Structure helps to improve stability.Presently found copigment includes tannin, polyphenol, organic acid, flavonoids and anthocyanin itself.
Anthocyanin in black fruit fructus lycii is mainly petunidin anthocyanin, and grape is mainly Cyanidin anthocyanin, delphinium pattern
Glycosides when a variety of anthocyanin coexist, can have auxiliary color effect.In addition also have the study found that anthocyanin concentration is bigger, intermolecular color altogether
Effect is more apparent, and copigment and anthocyanin molar ratio are bigger, and chromatic effect is bigger altogether.In method provided by the invention black fruit fructus lycii with
Therefore a variety of stability coexisted under the conditions of anthocyanin can be improved rich in anthocyanin substance in grape.
4) artificial aging technology accelerates wine body maturation, shortens the production cycle：New wine coarse mouthfeel, sour and astringent, wine liquid is muddy dark
Light, stability is poor.The component ratios such as alcohol, acetal, acid, tannin contained in wine are uncoordinated, hydrogen bond between hydrone and alcohol molecule
Associating intensity it is small.During natural aging, wine liquid is coordinated each by reactions such as the oxidation of itself, reduction, esterification and additions
The ratio of ingredient reinforces the associating intensity of hydrogen bond, generates new active ingredient, removes offending smell, keeps wine liquid color and luster fresh
It is bright, it is mellow long, form the good quality of grape wine and mouthfeel.But this process generally at least needs half a year or more, the production cycle
Long, capital turnover is slow, seriously constrains the development of enterprise.
5) Lycium ruthenicum fruit wine prepared using method provided by the invention not only efficiently utilizes effect in black fruit fructus lycii
Ingredient can prevent anthocyanin degradation to be lost in, contribute to the guarantor of anthocyanin with vinifera co-fermentation when different anthocyanin coexist
It deposits, nutrient health is conveniently drunk, and various people are suitble to.
Specific implementation mode
Embodiment one：A method of Lycium ruthenicum fruit wine being prepared using fresh black fruit fructus lycii, this method is following steps：
1) prepared by fresh black fruit fructus lycii stoste：The fresh black fruit fructus lycii of harvesting ripe chooses mildew and rot fruit, and wine is added in elution
Stone acid makes pH adjust to 3.0 to 3.5, is crushed, and retains pericarp, and 20~30ppm of sulphur, 0~4 DEG C of sealing storage are mended in tinning；
2) prepared by grape stoste：The vinifera of fresh picking, fast cooling enter crusher destemming, are crushed, while mending sulphur
30~40ppm prevents wild yeasts startup or bacterial reproduction；
3) it mixes, impregnate two kinds of stoste belt leathers, band seed presses 1：2 (V/V) are mixed, and pectase 0.03g/L is added, and stirring is equal
It is even, 4~8 days are stood under the conditions of 19~20 DEG C, under pectin enzyme effect, pulp is refined, improves the crushing juice rate of fruit, retain fruit
Perfume (or spice), while the substances such as the pigment in pericarp, the tannin in seed being made to dissolve out naturally to greatest extent；
4) alcoholic fermentation (AF) is dry ferment activation first.It is contained in the basin sterilized into 25 DEG C of pure water, yeast battalion is added
Powder 10g/L is supported, 200mg/L dry ferments are put into after stirring evenly, are gently stirred, is stood.Mixeding liquid temperature is maintained at 20 DEG C or so, stops
Heating.Slowly while stirring and yeast soln be added in mixed juice, cover froth, can not tight seal, prevent alcohol
The bulk gas generated during fermentation can not overflow.As fermentation carries out, tank temperature rises, and is kept for 20~22 DEG C, fermentation 6~15
It.It is daily to beat cycle once in the morning and once at night to ferment middle, increase the oxygen content in mixed juice, promotees to be metabolized with regard to Yeast Growth.Hair
Ferment late detection residual sugar terminates when being less than 5g/L after alcoholic fermentation.Carry out skin slag separation immediately after fermentation.
5) separation of skin slag, squeezing free juice are directed into the tank newly sterilized, and skin slag passes through juice under 30Mpa pressure, squeezing
Juice is added by the 30% of free juice volume, and is mixed, into malo-lactic fermentation (MLF) stage.
6) for the control of MLF fermentation temperatures at 18~20 DEG C, sealing prevents volatile acid, as acetic acid generates.Tracking and measuring apple
Acid, lactic acid content variation, when malic acid content very little, this stage fermentation terminates.
7) mend 20~40ppm of sulphur immediately after tank switching, lower glue clarification MLF, prepare egg white solution, by 25mL egg white/
100L is added, and is slowly added into wine body.This link should avoid excessively adding, and influence wine body flavor and color and luster.1~2 week is stood,
Supernatant is taken out with siphonage, obtains clear wine body.
8) ageing will clarify wine body tinning, freezing processing 4~5 days at -4~-5 DEG C；Remove cold house, addition oak chip 10g/
L, sealing are put to ultrasonic wave workbench, and ultrasonic power 180w, time 20mim is arranged, early daily, late each primary, and continuous 3~4
It, is finally transferred to oak barrel by wine body, mends 20~30ppm of sulphur, seals, 15~16 DEG C, 70%~75% condition of relative humidity
Lower storage.
Embodiment two：A method of Lycium ruthenicum fruit wine being prepared using fresh black fruit fructus lycii, this method is following steps：
1) prepared by fresh black fruit fructus lycii stoste：The fresh black fruit fructus lycii of harvesting ripe chooses mildew and rot fruit, and wine is added in elution
Stone acid makes pH adjust to 3.0 to 3.5, and mashing retains pericarp, and 20~30ppm of sulphur, 0~4 DEG C of sealing storage are mended in tinning.
2) prepared by grape stoste：The vinifera of fresh picking, fast cooling enter crusher destemming, are crushed, while mending sulphur
30~40ppm prevents wild yeasts startup or bacterial reproduction.
3) it mixes, impregnate two kinds of stostes (belt leather, band seed) by 1：3 (V/V) are mixed, and pectase 0.04g/L is added, and stirring is equal
It is even, 4~8 days are stood under the conditions of 19~20 DEG C, under pectin enzyme effect, pulp is refined, improves the crushing juice rate of fruit, retain fruit
Perfume (or spice), while the substances such as the pigment in pericarp, the tannin in seed being made to dissolve out naturally to greatest extent.
4) alcoholic fermentation (AF) is dry ferment activation first.It is contained in the basin sterilized into 25 DEG C of pure water, yeast battalion is added
Powder 10g/L is supported, 250mg/L dry ferments are put into after stirring evenly, are gently stirred, is stood.Mixeding liquid temperature is maintained at 20 DEG C or so, stops
Heating.Slowly while stirring and yeast soln be added in mixed juice, cover froth, can not tight seal, prevent alcohol
The bulk gas generated during fermentation can not overflow.As fermentation carries out, tank temperature rises, and is kept for 20~22 DEG C, fermentation 6~15
It.It is daily to beat cycle once in the morning and once at night to ferment middle, increase the oxygen content in mixed juice, promotees to be metabolized with regard to Yeast Growth.Hair
Ferment late detection residual sugar terminates when being less than 5g/L after alcoholic fermentation.Carry out skin slag separation immediately after fermentation.
5) separation of skin slag, squeezing free juice are directed into the tank newly sterilized, and skin slag passes through juice under 40Mpa pressure, squeezing
Juice is added by the 20% of free juice volume, and is mixed, into malo-lactic fermentation (MLF) stage.
6) for the control of MLF fermentation temperatures at 18~20 DEG C, sealing prevents volatile acid, as acetic acid generates.Tracking and measuring apple
Acid, lactic acid content variation, as malic acid content < 2g/L, this stage fermentation terminates.
7) mend 20~40ppm of sulphur immediately after tank switching, lower glue clarification MLF, prepare egg white solution, by 35mL egg white/
100L is added, and is slowly added into wine body.This link should avoid excessively adding, and influence wine body flavor and color and luster.1~2 week is stood,
Supernatant is taken out with siphonage, obtains clear wine body.
8) ageing will clarify wine body tinning, freezing processing 6~7 days at -4~-5 DEG C；Remove cold house, addition oak chip 15g/
L, sealing are put to ultrasonic wave workbench, and ultrasonic power 200w, time 25mim is arranged, early daily, late each primary, and continuous 3~4
It, is finally transferred to oak barrel by wine body, mends 20~30ppm of sulphur, seals, 15~16 DEG C, 70%~75% condition of relative humidity
Lower storage.
Embodiment three：A method of Lycium ruthenicum fruit wine being prepared using fresh black fruit fructus lycii, this method is following steps：
1) prepared by fresh black fruit fructus lycii stoste：The fresh black fruit fructus lycii of harvesting ripe chooses mildew and rot fruit, and wine is added in elution
Stone acid makes pH adjust to 3.0 to 3.5, is crushed and retains pericarp, tinning, mends 20~30ppm of sulphur, 0~4 DEG C of sealing storage.
2) prepared by grape stoste：The vinifera of fresh picking, fast cooling enter crusher destemming, are crushed, while mending sulphur
30~40ppm prevents wild yeasts startup or bacterial reproduction.
3) it mixes, impregnate two kinds of stostes (belt leather, band seed) by 1：4 (V/V) are mixed, and pectase 0.04g/L is added, and stirring is equal
It is even, 4~8 days are stood under the conditions of 19~20 DEG C, under pectin enzyme effect, pulp is refined, improves the crushing juice rate of fruit, retain fruit
Perfume (or spice), while the substances such as the pigment in pericarp, the tannin in seed being made to dissolve out naturally to greatest extent.
4) alcoholic fermentation (AF) is dry ferment activation first.It is contained in the basin sterilized into 25 DEG C of pure water, yeast battalion is added
Powder 10g/L is supported, 300mg/L dry ferments are put into after stirring evenly, are gently stirred, is stood.Mixeding liquid temperature is maintained at 20 DEG C or so, stops
Heating.Slowly while stirring and yeast soln be added in mixed juice, cover froth, can not tight seal, prevent alcohol
The bulk gas generated during fermentation can not overflow.As fermentation carries out, tank temperature rises, and is kept for 20~22 DEG C, fermentation 6~15
It.It is daily to beat cycle once in the morning and once at night to ferment middle, increase the oxygen content in mixed juice, promotees to be metabolized with regard to Yeast Growth.Hair
Ferment late detection residual sugar terminates when being less than 5g/L after alcoholic fermentation.Carry out skin slag separation immediately after fermentation.
5) separation of skin slag, squeezing free juice are directed into the tank newly sterilized, and skin slag passes through juice under 50Mpa pressure, squeezing
Juice is added by the 10% of free juice volume, and is mixed, into malo-lactic fermentation (MLF) stage.
6) for the control of MLF fermentation temperatures at 18~20 DEG C, sealing prevents volatile acid, as acetic acid generates.Tracking and measuring apple
Acid, lactic acid content variation, as malic acid content < 2g/L, this stage fermentation terminates.
7) mend 20~40ppm of sulphur immediately after tank switching, lower glue clarification MLF, prepare egg white solution, by 35mL egg white/
100L is added, and is slowly added into wine body.This link should avoid excessively adding, and influence wine body flavor and color and luster.1~2 week is stood,
Supernatant is taken out with siphonage, obtains clear wine body.
8) ageing will clarify wine body tinning, freezing processing 7~8 days at -4~-5 DEG C；Remove cold house, addition oak chip 15g/
L, sealing are put to ultrasonic wave workbench, and ultrasonic power 220w, time 20mim is arranged, early daily, late each primary, and continuous 3~4
It, is finally transferred to oak barrel by wine body, mends 20~30ppm of sulphur, seals, 15~16 DEG C, 70%~75% condition of relative humidity
Lower storage.
Example IV：A method of Lycium ruthenicum fruit wine being prepared using fresh black fruit fructus lycii, this method is following steps：
1) prepared by fresh black fruit fructus lycii stoste：The fresh black fruit fructus lycii of harvesting ripe chooses mildew and rot fruit, and wine is added in elution
Stone acid makes pH adjust to 3.0 to 3.5, is crushed, and retains pericarp, and 20~30ppm of sulphur, 0~4 DEG C of sealing storage are mended in tinning.
2) prepared by grape stoste：The vinifera of fresh picking, fast cooling enter crusher destemming, are crushed, while mending sulphur
30~40ppm prevents wild yeasts startup or bacterial reproduction.
3) it mixes, impregnate two kinds of stostes (belt leather, band seed) by 1：5 (V/V) are mixed, and pectase 0.06g/L is added, and stirring is equal
It is even, 4~8 days are stood under the conditions of 19~20 DEG C, under pectin enzyme effect, pulp is refined, improves the crushing juice rate of fruit, retain fruit
Perfume (or spice), while the substances such as the pigment in pericarp, the tannin in seed being made to dissolve out naturally to greatest extent.
4) alcoholic fermentation (AF) is dry ferment activation first.It is contained in the basin sterilized into 25 DEG C of pure water, yeast battalion is added
Powder 10g/L is supported, 300mg/L dry ferments are put into after stirring evenly, are gently stirred, is stood.Mixeding liquid temperature is maintained at 20 DEG C or so, stops
Heating.Slowly while stirring and yeast soln be added in mixed juice, cover froth, can not tight seal, prevent alcohol
The bulk gas generated during fermentation can not overflow.As fermentation carries out, tank temperature rises, and is kept for 20~22 DEG C, fermentation 6~15
It.It is daily to beat cycle once in the morning and once at night to ferment middle, increase the oxygen content in mixed juice, promotees to be metabolized with regard to Yeast Growth.Hair
Ferment late detection residual sugar terminates when being less than 5g/L after alcoholic fermentation.Carry out skin slag separation immediately after fermentation.
5) separation of skin slag, squeezing free juice are directed into the tank newly sterilized, and skin slag passes through juice under 60Mpa pressure, squeezing
Juice is added by the 10% of free juice volume, and is mixed, into malo-lactic fermentation (MLF) stage.
6) for the control of MLF fermentation temperatures at 18~20 DEG C, sealing prevents volatile acid, as acetic acid generates.Tracking and measuring apple
Acid, lactic acid content variation, as malic acid content < 2g/L, this stage fermentation terminates.
7) mend 20~40ppm of sulphur immediately after tank switching, lower glue clarification MLF, prepare egg white solution, by 50mL egg white/
100L is added, and is slowly added into wine body.This link should avoid excessively adding, and influence wine body flavor and color and luster.1~2 week is stood,
Supernatant is taken out with siphonage, obtains clear wine body.
8) ageing will clarify wine body tinning, freezing processing 4~5 days at -4~-5 DEG C；Remove cold house, addition oak chip 20g/
L, sealing are put to ultrasonic wave workbench, and ultrasonic power 180w, time 35mim is arranged, early daily, late each primary, and continuous 3~4
It, is finally transferred to oak barrel by wine body, mends 20~30ppm of sulphur, seals, 15~16 DEG C, 70%~75% condition of relative humidity
Lower storage.
Claims (3)
1. a kind of method preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii, it is characterised in that：The production method is first
Fresh black fruit fructus lycii stoste and grape stoste are prepared respectively, and two kinds of stoste belt leathers, band seed are pressed 1：2~1：5 volume ratio mixing,
0.03~0.06g/L of pectase is added, stirs evenly, 4~8 days is stood under the conditions of 19~20 DEG C, digests juice, leaches pigment,
Retain fruity；Then alcoholic fermentation is carried out, is kept for 20~22 DEG C, is fermented 6~15 days, ferment late detection residual sugar, is less than 5 g/
When L, alcoholic fermentation terminates；Carry out skin slag separation immediately after fermentation, skin slag passes through juice under 30~60 Mpa pressure, squeezing
Juice is added by the 10%~30% of free juice volume, and squeezing juice and free juice are directed into the tank newly sterilized, is uniformly mixed, into
Enter the malo-lactic fermentation stage, fermentation temperature is controlled at 18~20 DEG C, and sealing, tracking and measuring malic acid, lactic acid content become
Change, when 2 g/L of malic acid content <, fermentation ends；20~40 ppm of sulphur is mended immediately；Then lower glue clarification is carried out, egg white is prepared
Solution is added by 25~50 mL egg white/100L wine bodies, is slowly added into wine body, is stood 1~2 week, is taken out with siphonage
Clear liquid obtains clarification wine body；It finally carries out natural aging and is aided with artificial aging technology, wine body tinning will be clarified, at -4~-5 DEG C
Freezing processing 4~8 days；Freezing chamber is removed, 10~20 g/L of oak chip is added, sealing is put to ultrasonic wave workbench, setting ultrasound
180~220w of wave power, 20~35mim of time, it is early daily, late each primary, continuous 3~4 days, wine body is finally transferred to oak
Bucket mends 20~30 ppm of sulphur, seals, 15~16 DEG C, is stored under the conditions of relative humidity 70%~75%.
2. a kind of method preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii as described in claim 1, it is characterised in that：
The fresh black fruit fructus lycii stoste preparation method is that will choose mildew and rot fruit after ripe fresh black fruit fructus lycii picking, elute, addition
Tartaric acid makes pH value 3.0 to 3.5, and color protection is broken, retains pericarp, and 20~30ppm of sulphur, 0~4 DEG C of sealing storage are mended in tinning；Institute
The vinifera that grape stoste preparation method is fresh picking is stated, soluble solid reaches 20 ° of Bx or more, and fast cooling enters
Crusher destemming is crushed, while mending sulphur 30~40 ppm sealings.
3. a kind of method preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii as described in claim 1, it is characterised in that：
The alcoholic fermentation is dry ferment activation first, will be contained in the basin sterilized into 25 DEG C of pure water, yeast nutrition powder 10 is added
G/L is put into 200~350 mg/L dry ferments, gently stirs after stirring evenly, stand, and mixeding liquid temperature is maintained at 20 DEG C or so, stops
Only heat, slowly while stirring and yeast soln is added in mixed juice, cover froth, can not tight seal, prevent wine
The bulk gas generated during essence fermentation can not overflow, and as fermentation carries out, tank temperature rises, until ferment middle, beats cycle daily
Once in the morning and once at night, increase the oxygen content in mixed juice, promote Yeast Growth metabolism.
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