CN1111596C - Brewage of Lycium Chinense-grape wine - Google Patents
Brewage of Lycium Chinense-grape wine Download PDFInfo
- Publication number
- CN1111596C CN1111596C CN 00101521 CN00101521A CN1111596C CN 1111596 C CN1111596 C CN 1111596C CN 00101521 CN00101521 CN 00101521 CN 00101521 A CN00101521 A CN 00101521A CN 1111596 C CN1111596 C CN 1111596C
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- wine
- wolfberry
- grape
- raw material
- matrimony vine
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention relates to a brewing method for wolfberry grape wine, which uses the fresh wolfberry and the grapes as raw materials; the wolfberry chosen is crushed and soaked in edible alcohol to produce soaked wine; the wolfberry and the grapes are crushed and fermented to prepare fermented wine; the soaked wine and the fermented wine are blended, stored, degumed, disinfected and filtered to produce the wolfberry grape wine. Because of adopting soaking and fermentation processes for brewing, the wolfberry grape wine has mild taste and fragrance, and better reserves nutrition of the wolfberry and the grapes, and health care components of the wolfberry and the grapes.
Description
The present invention relates to a kind of brewage of Lycium Chinense-grape wine.
Chinese patent CN1990122A discloses " a kind of brew method of Liquor ", it is raw material that this method is selected fresh fructus lycii, fresh grape for use, adopts the fermentation method brew to form, but the Liquor alcoholic strength height produced of method thus, mouthfeel comparatively stimulates, the nutritive health-care weak effect.
The object of the present invention is to provide a kind of is raw material with fresh fructus lycii, fresh grape, the brew method that adopts fermentation method to combine with infusion method, and it is soft that brew goes out color and luster, gives off a strong fragrance, mellow, wolfberry wine with health role.
Purpose of the present invention is achieved through the following technical solutions:
A kind of brewage of Lycium Chinense-grape wine comprises the matrimony vine raw material through sorting, fragmentation, and it is standby that edible ethanol makes soaking wine after immersion for some time; Be raw material with matrimony vine and grape simultaneously, through sorting, broken destemming, grape and matrimony vine are mixed tinning by 8: 2 (weight ratio), adding sulfurous gas and polygalacturonase handles going into a jar raw material, adding yeast juice again ferments, fermenting process is divided into primary fermentation and secondary fermentation, and the primary fermentation temperature is controlled at 22-25 ℃, produces 11% (V/V) alcohol in the fermenting process, need sugared 170g/L, after 4-5 days, enter secondary fermentation, the secondary fermentation temperature is controlled between 18-20 ℃, when the residual sugar amount is reduced to 4g/L, separate storage, and get fermented wine, the lay up period sulfur dioxide concentration remains on 30-40mg/L; Fermented wine and soaking wine are blent with 3: 1 (volume ratio), after allotment, storage, following glue, degerming, filtration, bottle again.
Drawn advantage in fermentation method and the infusion method through the wolfberry wine that brew of the present invention goes out, remedied deficiency each other, the wolfberry wine alcoholic strength that brew is gone out is low, the softer coordination of taste, aroma is more strong, pol is low, can effectively preserve the nutritive health-care composition of matrimony vine and grape, is more suitable for modern's health requirements.
Embodiment: matrimony vine is carried out sorting, and behind the broken destemming, the edible ethanol that adds its 2 times of volumes soaks, and isolates soak solution after 35 days and stores standby.
Matrimony vine after the sorting and grape are got 200kg matrimony vine and 800kg grape mixing tinning behind broken destemming.Require degree of fragmentation 〉=90%, destemming rate 〉=98%.After raw material was gone into jar, adding with concentration was that the sulfurous gas of 90mg/L and polygalacturonase that concentration is 0.2g/kg are handled.After about 4 hours, inoculation fermentation.Fermentation is divided into primary fermentation and secondary fermentation, and the primary fermentation temperature is controlled at 22 ℃, and in fermentation when fermented liquid proportion is at 1035g/L when vigorous, sugaring (every generation 1% (V/V) alcoholic strength needs sugared 17g/L).Separate after 4-5 days, enter secondary fermentation; The secondary fermentation temperature is controlled at 19 ℃, and when fermented liquid proportion≤996g/L, during residual sugar≤4g/L, fermentation ends is separated fermented liquid then and stored, and storage period, the chien shih Free sulfur dioxide remained under the 35mg/L CONCENTRATION STATE.
Fermented liquid and soak solution are blent by 300kg and 100kg mixing, allocate then, place sulfur dioxide concentration for after storing three months under the 35mg/L state deployed wine liquid, play glue to handle with gelatin and tannin, fully stir evenly behind the following glue, and be refrigerated to-6 ℃ and left standstill 7 days, with supernatant liquid filtering, carry out Sterile Filtration again, bottling.
Press the Q/XXP002-1999 standard test through relevant department, the assay of this wine is as follows:
Wine degree: 12.47% (20 ℃ of V/V)
Total reducing sugar: 62.0g/L (with glucose meter)
Titrable acid: 7.12g/L (in tartrate)
Volatilization ferment: 0.19g/L (with acetometer)
Free sulfur dioxide: 9.33mg/L
Total sulfur dioxide: 87.48mg/L
Sugar-free extract: 40.64g/L
Iron: 0.178mg/L
Plumbous: 0.023 (in Pb)
Claims (1)
1. a brewage of Lycium Chinense-grape wine comprises the matrimony vine raw material through sorting, fragmentation, and it is standby that edible ethanol makes soaking wine after immersion for some time; Be raw material with matrimony vine and grape simultaneously, through sorting, broken destemming, grape and matrimony vine are mixed tinning by 8: 2 (weight ratio), adding sulfurous gas and polygalacturonase handles going into a jar raw material, adding yeast juice again ferments, fermenting process is divided into primary fermentation and secondary fermentation, and the primary fermentation temperature is controlled at 22-25 ℃, produces 11% (V/V) alcohol in the fermenting process, need sugared 170g/L, after 4-5 days, enter secondary fermentation, the secondary fermentation temperature is controlled between 18-20 ℃, when the residual sugar amount is reduced to 4g/L, separate storage, and get fermented wine, the lay up period sulfur dioxide concentration remains on 30-40mg/L; Fermented wine and soaking wine are blent with 3: 1 (volume ratio), after allotment, storage, following glue, degerming, filtration, bottle again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00101521 CN1111596C (en) | 2000-01-08 | 2000-01-08 | Brewage of Lycium Chinense-grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00101521 CN1111596C (en) | 2000-01-08 | 2000-01-08 | Brewage of Lycium Chinense-grape wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1265419A CN1265419A (en) | 2000-09-06 |
| CN1111596C true CN1111596C (en) | 2003-06-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00101521 Expired - Fee Related CN1111596C (en) | 2000-01-08 | 2000-01-08 | Brewage of Lycium Chinense-grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1111596C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100340649C (en) * | 2003-11-17 | 2007-10-03 | 江西江中制药(集团)有限责任公司 | Brewing method of wolfberry grape wine |
| CN100400637C (en) * | 2004-11-29 | 2008-07-09 | 钟虹光 | A kind of brewing method of wolfberry wine |
Families Citing this family (13)
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|---|---|---|---|---|
| CN100400638C (en) * | 2004-11-29 | 2008-07-09 | 钟虹光 | A kind of brewing method of wolfberry grape mixed fermented wine |
| CN102093940B (en) * | 2010-11-24 | 2012-07-04 | 于宏中 | Process for brewing selenium-enriched dry red wine |
| CN102181333B (en) * | 2011-04-11 | 2013-01-09 | 山东轻工业学院 | Semen Allil Fistulosi wine and a preparation process thereof |
| CN102876529A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of wine |
| CN104293554A (en) * | 2014-10-11 | 2015-01-21 | 李文霞 | High-concentration health wine and preparation method thereof |
| CN104388236B (en) * | 2014-12-15 | 2017-05-31 | 重庆利莫里亚生物科技有限公司 | A kind of grape wine and preparation method and application |
| CN105505717A (en) * | 2016-01-08 | 2016-04-20 | 山西双林富农林开发有限公司 | Health-care wine made of fruit stems of xanthoceras sorbifolium bunge and making method thereof |
| CN106010912A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry health care wine |
| CN107254376B (en) * | 2017-06-30 | 2018-10-30 | 宁夏农林科学院枸杞工程技术研究所 | A method of preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii |
| CN107299011A (en) * | 2017-08-04 | 2017-10-27 | 三江县李红辉酒厂 | The preparation method of grape wine |
| CN107723152A (en) * | 2017-11-24 | 2018-02-23 | 湖北工业大学 | A kind of mixed type fruit wine and preparation method thereof |
| CN108728295A (en) * | 2018-06-26 | 2018-11-02 | 宁夏汇达阳光生态酒庄有限责任公司 | Matrimony vine epipremnum aureum spends Cabernet Sauvignon Claret and preparation method thereof |
| CN111718821B (en) * | 2020-07-03 | 2024-01-09 | 宁夏红枸杞产业有限公司 | Novel medlar fermented wine and brewing method thereof |
-
2000
- 2000-01-08 CN CN 00101521 patent/CN1111596C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100340649C (en) * | 2003-11-17 | 2007-10-03 | 江西江中制药(集团)有限责任公司 | Brewing method of wolfberry grape wine |
| CN100400637C (en) * | 2004-11-29 | 2008-07-09 | 钟虹光 | A kind of brewing method of wolfberry wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1265419A (en) | 2000-09-06 |
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