CN108424820A - A kind of Novel medlar preparation of wine - Google Patents
A kind of Novel medlar preparation of wine Download PDFInfo
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- CN108424820A CN108424820A CN201810472055.0A CN201810472055A CN108424820A CN 108424820 A CN108424820 A CN 108424820A CN 201810472055 A CN201810472055 A CN 201810472055A CN 108424820 A CN108424820 A CN 108424820A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 16
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 16
- 240000002624 Mespilus germanica Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 147
- 230000004151 fermentation Effects 0.000 claims abstract description 113
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 44
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 42
- 244000241872 Lycium chinense Species 0.000 claims abstract description 40
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 40
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 40
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 40
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 31
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 21
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 15
- 235000019674 grape juice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000005286 illumination Methods 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 60
- 241000894006 Bacteria Species 0.000 claims description 39
- 241000219095 Vitis Species 0.000 claims description 37
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 26
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 10
- 241000194017 Streptococcus Species 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 241000186046 Actinomyces Species 0.000 claims description 5
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 241000726221 Gemma Species 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 240000006365 Vitis vinifera Species 0.000 abstract 3
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 12
- 238000011081 inoculation Methods 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 4
- 230000000243 photosynthetic effect Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of Novel medlar preparation of wine, includes the following steps：1) grape fermentation juice is prepared：Screening, grape mass connect strain and carry out aerobic fermentation, connect strain and carry out anaerobic fermentation；2) fermentation Chinese wolfberry fruit juice is prepared：Matrimony vine stoste is filtered, high-temperature sterilization is quickly cooled down, and is connect strain and is carried out aerobic fermentation, is connect strain and is carried out anaerobic fermentation；3) weight percent is mixed for 80 90% grape fermentation juice and 10 20% fermentation Chinese wolfberry fruit juice, aerobic-anaerobic illumination fermentation is carried out to mixed juice；4) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.The advantageous effect of this method is：Grape juice and wolfberry juice are first brewed respectively, the final quality of easily-controllable alcoholic；Contain abundant benefit materials in wolfberry wine obtained, nourishing effects are good, and give off a strong fragrance, and mouthfeel is good.
Description
Technical field
The present invention relates to a kind of Novel medlar preparation of wine, belong to drinks preparation process field.
Background technology
Matrimony vine has the function of improving eyesight, anti-aging, anticancer, can improve body's immunity, enhancing memory, enhancing people
The hematopoiesis function and organism adaptation regulating power of body.Modern scientific research prove wolfberry be polysaccharides, mainly at
It is divided into arabinose, glucose, gala grain, mannose, xylose and rhamnose etc..Polysaccharides has enhancing body immunity,
Anti- swollen and antiaging effect can be processed into Lycium chinense wine in addition the effects that also apparent reducing blood lipid, hypoglycemic, resist oxygen lack, endurance
With other Chinese wolfberry fruit drinks.Grape wine beneficial angiocarpy beauty care, the anti-tumor of suppression cancer, anti-ageing radioresistance, improves a poor appetite, is excited strong
The effect of strong, dispelling fatigue, hemostasis diuresis, even more healthy patron saint.Wolfberry wine is prepared using matrimony vine and grape to combine
The various advantages of matrimony vine and grape wine.
The preparation of wolfberry wine is very delicate for the control of ingredient in wine and mouthfeel, preparation condition slight variation, at
Divide and mouthfeel may change very greatly, the value and drug effect of wine also can be widely different.The method of making of wolfberry wine mainly has immersion
Two kinds of method and zymotechnics.People in life would generally use infusion method, steep in wine with matrimony vine, be many people with matrimony vine come health
Custom.Infusion method is easy to operate, but flavour often occurs and owe alcohol and the thorn tongue sense of plentiful and alcohol.But since matrimony vine surface is covered
It is covered with coating of wax plasma membrane, the main components such as matrimony vine abundant function factor such as polysaccharides, protein, amino acid, oligosaccharide are difficult
To be precipitated, nourishing effects can only play 10% or so, and human body effectively absorbs very little.
Zymotechnics refers to pulp or fruit juice through natural yeast or artificial culture yeasts, under certain condition, until sugar consumes
To the greatest extent, the method for natural termination of fermenting.This method has following several features：(1) fermentation method is to brew dry-type fruit wine uniquely to have
Efficacious prescriptions method；(2) after fermentation, residual sugar is very low, and every liter of former wine is containing sugar at 4 grams hereinafter, storing and managing convenient for former wine；
(3) former wine is ripe fast, taste alcohol and plentiful, and rear taste is long, and aroma is graceful；(4) overall process of fermenting is because the time is longer, nothing in former wine
Sugar, extract are relatively abundanter；(5) fruit aroma is strong in wine.
And the concrete operations of each brewage process are also multifarious, most brewage process is used matrimony vine and grape
It brews together, but it is different with the best brewing environment of matrimony vine for the best brewing environment of grape, and such operation is so that Chinese holly
Qi and grape undergo identical brewing environment so that the benefit materials in matrimony vine cannot incorporate in wine to greatest extent, affect
Mouthfeel, fragrance and effect of wolfberry wine.If matrimony vine and grape separately made, according to the obtained grape fermentation juice of brew
Comprehensive brew is carried out with content, the quality of fermentation Chinese wolfberry fruit juice, can more regulate and control the quality of wine from links to a greater extent,
The pleasant effect of its health care, mouthfeel is played to a greater extent.
Invention content
The present invention makes wine in view of the deficienciess of the prior art, providing a kind of Novel medlar preparation of wine
Quality is more easily controlled, and more preferably, health-care efficacy is more for the mouthfeel of wine.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of Novel medlar preparation of wine, step
It is rapid as follows：
1) grape fermentation juice is prepared：Screening, grape mass connect strain and carry out aerobic fermentation, connect strain and carry out anaerobic fermentation；
2) fermentation Chinese wolfberry fruit juice is prepared：Matrimony vine stoste is filtered, high-temperature sterilization is quickly cooled down, and is connect strain and is carried out aerobic fermentation, connects
Strain carries out anaerobic fermentation；
3) the fermentation Chinese wolfberry fruit juice of grape fermentation juice and 10-20% that weight percent is 80-90% is mixed, to mixed juice
Carry out aerobic-anaerobic illumination fermentation；
4) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.
Further, in step 1), when grape mass, the ratio for being 1/1000 by mass fraction adds sulfurous acid.
Further, in step 1), the concrete operations for connecing strain progress aerobic fermentation are：To through broken obtained grape
Sulfur dioxide is added in juice to be impregnated so that the sulfur dioxide total content of addition is 60PPM；Then, according to every 100kg grapes
Juice adds the acetic acid bacteria 10-15mL of 500,000,000/mL, bacillus 20-25mL ratios addition strain carries out aerobic fermentation；Aerobic fermentation
After reaching standard, timely bucketful, carry out it is closed seals up for safekeeping, and adjust free sulur dioxide to 25PPM or so, fermentation waited for finish.
Further, in step 1), the concrete operations for connecing strain progress anaerobic fermentation are：Grape juice aerobic fermentation finishes
Afterwards, anaerobic fermentation is carried out, acetic acid bacteria 27-33mL, streptococcus 4-6mL, the corynebacteria of 1,000,000,000/mL are added according to every 100kg raw materials
18-22mL, saccharomycete 20-25mL ratios addition strain carry out anaerobic fermentation, wait for fermentation to finish, obtain grape fermentation juice.
Further, in step 2), matrimony vine stoste was carried out with the filter device of 150 mesh, 200 mesh, 350 mesh successively
Filter out slag.
Further, in step 2), the temperature of high-temperature sterilization is 120-135 DEG C, and sterilization time is half an hour；Fast quickly cooling
But to 60 DEG C or less.
Further, in step 2), the concrete operations for connecing strain progress aerobic fermentation are：Add according to every 100kg raw materials
Add the acetic acid bacteria 10-15mL of 500,000,000/mL, bacillus 20-25mL ratios addition strain to carry out aerobic fermentation, fermentation is waited for finish.
Further, in step 2), the concrete operations for connecing strain progress anaerobic fermentation are：Lycium chinense juice aerobic fermentation is complete
Bi Hou carries out anaerobic fermentation, according to every 100kg Lycium chinense juices add the acetic acid bacteria 27-33mL of 1,000,000,000/mL, streptococcus 4-6mL,
Corynebacteria 18-22mL, saccharomycete 20-25mL ratios addition strain carry out anaerobic fermentation, wait for fermentation to finish, obtain fermentation Chinese wolfberry fruit
Juice.
Further, in step 3), the method for carrying out aerobic-anaerobic illumination fermentation to mixed juice is：According to every 100kg
Mixed juice adds bifidocaterium, photosynthetic bacteria 15-22mL, lactic acid bacteria 5-8mL, actinomyces 20-23mL, the sugar 15kg ratios of 1,500,000,000/mL
Example addition strain ferments.
Further, in step 1), the temperature setting for carrying out aerobic fermentation is 26-30 DEG C, carries out the temperature of anaerobic fermentation
Degree is set as 30-36 DEG C；In step 2), the temperature setting for carrying out aerobic fermentation is 26-30 DEG C, carries out the temperature of anaerobic fermentation
It is set as being 30-36 DEG C；In step 3), fermentation temperature is set as 18-25 DEG C.
The beneficial effects of the invention are as follows：(1) present invention is free of any harmful components, has no toxic side effect；(2) by grape juice and
Wolfberry juice is first brewed respectively, and comprehensive fermentation is carried out further according to fermented juice obtained, convenient to be controlled to the final quality of wine
System；(3) contain abundant benefit materials in the wolfberry wine being prepared, nourishing effects are good, and give off a strong fragrance, mouthfeel
It is good.
Specific implementation mode
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
First, grape fermentation juice is prepared：
(1) grape is examined, sorting, broken destemming, is squeezed, and obtains grape juice；It is 1/1000 by mass fraction when broken
Ratio add sulfurous acid；
(2) inoculation bacterium carries out aerobic fermentation：Automatic stirring tank is added in the grape juice of step (1), with SO2 automatic adding devices
Sulfur dioxide is added into automatic stirring tank to be impregnated so that the sulfur dioxide total content of addition is 60PPM；Then, according to
The acetic acid bacteria 10mL of 500,000,000/mL is added per 100kg grape juices, bacillus 25mL ratios addition strain carries out aerobic fermentation, fermentation
Temperature setting is 26 DEG C；After aerobic fermentation reaches standard, timely bucketful, progress is closed to seal up for safekeeping, and adjusts free sulur dioxide extremely
25PPM or so；Fermentation 3-6 days waits for fermentation to finish；
(3) it connects strain and carries out anaerobic fermentation：After grape wine aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg originals
Acetic acid bacteria 28mL, streptococcus 4mL, corynebacteria 22mL, the saccharomycete 25mL ratios addition strain of 1,000,000,000/mL of material addition carries out anaerobism
Fermentation, fermentation temperature are 30 DEG C；Fermentation 3-6 days waits for fermentation to finish, obtains grape fermentation juice.
Then, fermentation Chinese wolfberry fruit juice is prepared：
(1) matrimony vine stoste filters：Successively slagging-off is filtered with the filter device of 150 mesh, 200 mesh, 350 mesh；
(2) high-temperature sterilization：120 DEG C of temperature, sterilization time half an hour；Then, 60 DEG C or less are cooled fast to；
(3) inoculation bacterium carries out aerobic fermentation：Acetic acid bacteria 15mL, the gemma of 500,000,000/mL are added according to every 100kg Lycium chinense juices
Bacillus 20mL ratios add strain and carry out aerobic fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 26 DEG C；Hair
Ferment 3-6 days waits for fermentation to finish；
(4) it connects strain and carries out anaerobic fermentation：After Lycium chinense juice aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg
Acetic acid bacteria 28mL, streptococcus 4mL, corynebacteria 18m, the saccharomycete 25mL ratios addition strain that raw material adds 1,000,000,000/mL are detested
Aerobe fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 36 DEG C；Fermentation 3-6 days waits for fermentation to finish.
Finally, wolfberry wine is prepared：
(1) mixed juice of grape fermentation juice and fermentation Chinese wolfberry fruit juice is subjected to aerobic-anaerobic illumination fermentation：By weight percent
For 85% grape fermentation juice and the mixing of 15% fermentation Chinese wolfberry fruit juice, double qis of 1,500,000,000/mL are added according to every 100kg mixed juices
Bacterium, photosynthetic bacteria 20mL, lactic acid bacteria 7mL, actinomyces 21mL, sugar 15kg ratios addition strain ferment, fermentation temperature setting
It is 18 DEG C；
(2) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.
Embodiment 2
First, grape fermentation juice is prepared：
(1) grape is examined, sorting, broken destemming, is squeezed, and obtains grape juice；It is 1/1000 by mass fraction when broken
Ratio add sulfurous acid；
(2) inoculation bacterium carries out aerobic fermentation：Automatic stirring tank is added in the grape juice of step (1), with SO2 automatic adding devices
Sulfur dioxide is added into automatic stirring tank to be impregnated so that the sulfur dioxide total content of addition is 60PPM；Then, according to
The acetic acid bacteria 12mL of 500,000,000/mL is added per 100kg grape juices, bacillus 23mL ratios addition strain carries out aerobic fermentation, fermentation
Temperature setting is 30 DEG C；After aerobic fermentation reaches standard, timely bucketful, progress is closed to seal up for safekeeping, and adjusts free sulur dioxide extremely
25PPM or so；Fermentation 3-6 days waits for fermentation to finish；
(3) it connects strain and carries out anaerobic fermentation：After grape wine aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg originals
Acetic acid bacteria 30mL, streptococcus 5mL, corynebacteria 20m, the saccharomycete 23mL ratios addition strain of 1,000,000,000/mL of material addition carries out anaerobism
Fermentation, fermentation temperature are 33 DEG C；Fermentation 3-6 days waits for fermentation to finish, obtains grape fermentation juice.
Then, fermentation Chinese wolfberry fruit juice is prepared：
(1) matrimony vine stoste filters：Successively slagging-off is filtered with the filter device of 150 mesh, 200 mesh, 350 mesh；
(2) high-temperature sterilization：130 DEG C of temperature, sterilization time half an hour；Then, 60 DEG C or less are cooled fast to；
(3) inoculation bacterium carries out aerobic fermentation：Acetic acid bacteria 10mL, the gemma of 500,000,000/mL are added according to every 100kg Lycium chinense juices
Bacillus 25mL ratios add strain and carry out aerobic fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 29 DEG C；Hair
Ferment 3-6 days waits for fermentation to finish；
(4) it connects strain and carries out anaerobic fermentation：After Lycium chinense juice aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg
Acetic acid bacteria 29mL, streptococcus 6mL, corynebacteria 20m, the saccharomycete 20mL ratios addition strain that raw material adds 1,000,000,000/mL are detested
Aerobe fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 33 DEG C；Fermentation 3-6 days waits for fermentation to finish.
Finally, wolfberry wine is prepared：
(1) mixed juice of grape fermentation juice and fermentation Chinese wolfberry fruit juice is subjected to aerobic-anaerobic illumination fermentation：By weight percent
For 80% grape fermentation juice and the mixing of 20% fermentation Chinese wolfberry fruit juice, double qis of 1,500,000,000/mL are added according to every 100kg mixed juices
Bacterium, photosynthetic bacteria 22mL, lactic acid bacteria 8mL, actinomyces 23mL, sugar 15kg ratios addition strain ferment, fermentation temperature setting
It is 21 DEG C；
(2) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.
Embodiment 3
First, grape fermentation juice is prepared：
(1) grape is examined, sorting, broken destemming, is squeezed, and obtains grape juice；It is 1/1000 by mass fraction when broken
Ratio add sulfurous acid；
(2) inoculation bacterium carries out aerobic fermentation：Automatic stirring tank is added in the grape juice of step (1), with SO2 automatic adding devices
Sulfur dioxide is added into automatic stirring tank to be impregnated so that the sulfur dioxide total content of addition is 60PPM；Then, according to
The acetic acid bacteria 15mL of 500,000,000/mL is added per 100kg grape juices, bacillus 20mL ratios addition strain carries out aerobic fermentation, fermentation
Temperature setting is 28 DEG C；After aerobic fermentation reaches standard, timely bucketful, progress is closed to seal up for safekeeping, and adjusts free sulur dioxide extremely
25PPM or so；Fermentation 3-6 days waits for fermentation to finish；
(3) it connects strain and carries out anaerobic fermentation：After grape wine aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg originals
Acetic acid bacteria 33mL, streptococcus 6mL, corynebacteria 18m, the saccharomycete 20mL ratios addition strain of 1,000,000,000/mL of material addition carries out anaerobism
Fermentation, fermentation temperature are 36 DEG C；Fermentation 3-6 days waits for fermentation to finish, obtains grape fermentation juice.
Then, fermentation Chinese wolfberry fruit juice is prepared：
(1) matrimony vine stoste filters：Successively slagging-off is filtered with the filter device of 150 mesh, 200 mesh, 350 mesh；
(2) high-temperature sterilization：135 DEG C of temperature, sterilization time half an hour；Then, 60 DEG C or less are cooled fast to；
(3) inoculation bacterium carries out aerobic fermentation：Acetic acid bacteria 12mL, the gemma of 500,000,000/mL are added according to every 100kg Lycium chinense juices
Bacillus 23mL ratios add strain and carry out aerobic fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 30 DEG C；Hair
Ferment 3-6 days waits for fermentation to finish；
(4) it connects strain and carries out anaerobic fermentation：After Lycium chinense juice aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg
Acetic acid bacteria 33mL, streptococcus 5mL, corynebacteria 22m, the saccharomycete 22mL ratios addition strain that raw material adds 1,000,000,000/mL are detested
Aerobe fermentation；Fermentation carries out in automatic stirring tank, and fermentation temperature is set as 30 DEG C；Fermentation 3-6 days waits for fermentation to finish.
Finally, wolfberry wine is prepared：
(1) mixed juice of grape fermentation juice and fermentation Chinese wolfberry fruit juice is subjected to aerobic-anaerobic illumination fermentation：By weight percent
For 90% grape fermentation juice and the mixing of 10% fermentation Chinese wolfberry fruit juice, double qis of 1,500,000,000/mL are added according to every 100kg mixed juices
Bacterium, photosynthetic bacteria 15mL, lactic acid bacteria 5mL, actinomyces 20mL, sugar 15kg ratios addition strain ferment, fermentation temperature setting
It is 24 DEG C；
(2) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of Novel medlar preparation of wine, which is characterized in that include the following steps：
1) grape fermentation juice is prepared：Screening, grape mass connect strain and carry out aerobic fermentation, connect strain and carry out anaerobic fermentation；
2) fermentation Chinese wolfberry fruit juice is prepared：Matrimony vine stoste is filtered, high-temperature sterilization is quickly cooled down, and is connect strain and is carried out aerobic fermentation, connects strain
Carry out anaerobic fermentation；
3) the fermentation Chinese wolfberry fruit juice of grape fermentation juice and 10-20% that weight percent is 80-90% is mixed, mixed juice is carried out
Aerobic-anaerobic illumination is fermented；
4) wait for fermentation finish, freezed, filtered successively, breaking-wall cell, high-temperature sterilization, it is filling, packaging.
2. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 1),
When grape mass, the ratio for being 1/1000 by mass fraction adds sulfurous acid.
3. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 1),
Connect strain carry out aerobic fermentation concrete operations be：Sulfur dioxide is added in through broken obtained grape juice to be impregnated, makes
The sulfur dioxide total content that must be added is 60PPM；Then, the acetic acid bacteria 10- of 500,000,000/mL is added according to every 100kg grape juices
15mL, bacillus 20-25mL ratios addition strain carry out aerobic fermentation；After aerobic fermentation reaches standard, timely bucketful carries out
It is closed to seal up for safekeeping, and free sulur dioxide is adjusted to 25PPM or so；Fermentation is waited for finish.
4. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 1),
Connect strain carry out anaerobic fermentation concrete operations be：After grape juice aerobic fermentation, anaerobic fermentation is carried out, according to every 100kg
The acetic acid bacteria 27-33mL of 1,000,000,000/mL of raw material addition, streptococcus 4-6mL, corynebacteria 18-22mL, saccharomycete 20-25mL ratios add
Strain is added to carry out anaerobic fermentation；It waits for fermentation to finish, obtains grape fermentation juice.
5. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 2),
Slagging-off is filtered with the filter device of 150 mesh, 200 mesh, 350 mesh successively to matrimony vine stoste.
6. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 2),
The temperature of high-temperature sterilization is 120-135 DEG C, and sterilization time is half an hour；It is cooled fast to 60 DEG C or less.
7. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 2),
Connect strain carry out aerobic fermentation concrete operations be：Acetic acid bacteria 10-15mL, the gemma of 500,000,000/mL are added according to every 100kg raw materials
Bacillus 20-25mL ratios add strain and carry out aerobic fermentation；Fermentation is waited for finish.
8. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 2),
Connect strain carry out anaerobic fermentation concrete operations be：After Lycium chinense juice aerobic fermentation, anaerobic fermentation is carried out, according to every
100kg Lycium chinense juices add acetic acid bacteria 27-33mL, streptococcus 4-6mL, corynebacteria 18-22mL, the saccharomycete 20- of 1,000,000,000/mL
25mL ratios add strain and carry out anaerobic fermentation；It waits for fermentation to finish, obtains fermentation Chinese wolfberry fruit juice.
9. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 3),
To mixed juice carry out aerobic-anaerobic illumination fermentation method be：Bifidocaterium, the light of 1,500,000,000/mL are added according to every 100kg mixed juices
Bacterium 15-22mL, lactic acid bacteria 5-8mL, actinomyces 20-23mL, sugar 15kg ratios addition strain is closed to ferment.
10. a kind of Novel medlar preparation of wine according to claim 1, which is characterized in that in step 1),
The temperature setting for carrying out aerobic fermentation is 26-30 DEG C, and the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In step 2), into
Act charitably aerobe fermentation temperature setting be 26-30 DEG C, the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In step 3), hair
Ferment temperature setting is 18-25 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113801746A (en) * | 2021-10-15 | 2021-12-17 | 湖南粟园酒庄有限责任公司 | Preparation method of sea-buckthorn wine |
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| CN1513970A (en) * | 2003-06-30 | 2004-07-21 | 江西恒生西夏王贸易有限责任公司 | Fermented wolfberry fruit grape wine and its brewing method |
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
| CN106635597A (en) * | 2017-01-06 | 2017-05-10 | 孙纯香 | Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and preparation method thereof |
| CN107012037A (en) * | 2017-04-21 | 2017-08-04 | 宁夏红枸杞产业集团有限公司 | Brewing process of dry red wine containing grape and medlar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| SU922138A1 (en) * | 1980-06-09 | 1982-04-23 | Институт Экспериментальной Ботаники Им. В.Ф.Купревича | Process for preparing liqueurs for sparkling apple wines |
| CN1513970A (en) * | 2003-06-30 | 2004-07-21 | 江西恒生西夏王贸易有限责任公司 | Fermented wolfberry fruit grape wine and its brewing method |
| CN1782061A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry and grape wine |
| CN106635597A (en) * | 2017-01-06 | 2017-05-10 | 孙纯香 | Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and preparation method thereof |
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| CN113801746A (en) * | 2021-10-15 | 2021-12-17 | 湖南粟园酒庄有限责任公司 | Preparation method of sea-buckthorn wine |
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