CN1168817C - Nitraria fruit wine and its preparing process - Google Patents
Nitraria fruit wine and its preparing process Download PDFInfo
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- CN1168817C CN1168817C CNB011453478A CN01145347A CN1168817C CN 1168817 C CN1168817 C CN 1168817C CN B011453478 A CNB011453478 A CN B011453478A CN 01145347 A CN01145347 A CN 01145347A CN 1168817 C CN1168817 C CN 1168817C
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- fruit wine
- nitraria
- fruit
- wine
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Abstract
The present invention relates to nitraria fruit wine and a preparation method thereof. The fruit wine uses the fruit of nitraria (Nitraria tangutorun Bobr.) as raw materials, and after being crushed, the fruit is fermented in a liquid state by adding yeast; the processes of changing a barrel, refining, desalinizing, preparing, packaging and sterilizing are carried out, and then the nitraria fruit wine is prepared. The fruit wine has the advantages of unique raw materials and distinct technology. The nutrient components rich in the raw materials, such as vitamins, amino acids, flavonoid, biological active substances, etc. can be sufficiently extracted and mixed in the fermented wine; the fruit wine has the function of health protection and is suitable for various persons to drink.
Description
Technical field: the invention belongs to a kind of nitraria fruit wine and manufacture method thereof.
Background technology: existing fruit wine is of a great variety, as grape wine and other fruit wine, but does not find with the berry of nitraria tangutorum bobr to be the fruit wine of raw material production up to now as yet, and the winy complex process of existing production, brewages Zhou Qichang.
Summary of the invention: the objective of the invention is in order to overcome the weak point of above-mentioned prior art, and developed a kind of with the Qinghai-Tibet natural and pollution-free green Gu Tebaici of Tang (Nitrarla tangutorun Bobr.) raw material, can reduce blood sugar, blood fat, the blood pressure of human body, nutritious, be rich in biologically active substance, green health nitraria fruit wine with health role.
Technical scheme of the present invention is: this fruit wine is raw material with white thorn (Nitrarta tangutorun Bobr.) fruit, and fruit is removed stalk and fruit stone through fragmentation.
Complete processing:
1, the allotment of Fructus Nitraria schoberi slurry is adjusted to acidity about 0.8% from 0.4% with tartrate before the fermentation, and is added sulfurous gas with the 50-100mg/l ratio, is beneficial to yeast and breeds in adapt circumstance and ferment more thorough.
2, fermentation: this product is converted into alcohol with contained reducing sugar and is fragrance matter with other with the sugar part in the purebred yeast fermentation Fructus Nitraria schoberi.Yeast carries out earlier that the ratio in 0.25% joins in the pulp after the activation treatment, 25-33 ℃ of condition bottom fermentation about 7 days primary fermentation wine.Then according to the contained alcoholic strength of vinosity and sugar part and acid, change secondary fermentation over to after suitably adding sugar part and polygalacturonase (0.1%).The back ferment phase is 10 days, during will form a part of precipitation, need after the back ferment finishes, change bucket, remove sedimentary wine pin.
3, clarifying treatment: change barrel bentonite of the wine liquid that obtains adding 0.5% for the first time and carry out 3 days clarifying treatment by a definite date, carry out changing the second time bucket after removing a part of throw out, ageing is about 15 days then, so that vinosity color and luster, fragrance, mouthfeel is more natural and soft, reaches aging purpose.
4, freezing desalination: after the ageing under-4 ℃ of conditions freezing 24-36 hour to remove the part salt, to reach the purpose of improving mouthfeel and stabilised quality.
5, balanced allotment: according to the technological standard of determining, fragrance, alcoholic strength, acidity and sugar part to the former wine behind the freezing desalination are allocated, so that finished wine finally reaches the requirement of standard, the sulfurous gas of 20mg/l ratio adding simultaneously plays sterilization, oxidation resistant effect, removes by filter insoluble substance with the secondary filter device then.
6, packing sterilization: this Fructus Nitraria schoberi adopts dark glass bottle packing, seals with cork stopper, and sterilization is 30 minutes under 65-75 ℃ of condition.
Effect of the present invention: product color of the present invention is exquisitely carved gorgeous, is Ruby red, and fruital and aroma are strong.Harmonious, mouthfeel is mellow soft, the wine body is plentiful.Because raw material contains the biologically active substance of lowering blood glucose, blood fat, blood pressure, thereby make the product of brewing into also contain material to the human body beneficial, and alcoholic strength is low, nutritious, suitable men and women, old and young drink.
Description of drawings:
Accompanying drawing is nitraria fruit wine technological process of production figure.
Embodiment:
Get 5500 of the Gu Tebaici of Tang (Nitrarla tangutorun Bobr.) fruits, after removing nuclear, broken destemming obtains pulp, add sulfurous gas 267mg, go into jar after stirring, add activatory wine yeast 9.63g after about 4 hours, no matter the nitraria fruit wine that adopts above-mentioned technology and parameter brew to obtain is that sense index or physical and chemical index all reach optimum regime, is half-dry type fruit wine.Analyze, to judge the result as follows:
Color and luster: the exquisitely carved gorgeous Ruby red that is.
Fragrance: the smell of fruits is very sweet, mouthfeel: mellow plentiful, and ladies and gentlemen's harmony.Alcoholic strength: 14.5% (V/V), acidity: 0.67%, total reducing sugar: 8.3%/l, volatile acid: 0.09%, sugar-free extract: 13.2g/l.
Claims (1)
1, a kind of manufacture method of nitraria fruit wine is characterized in that this fruit wine is raw material with the berry of nitraria tangutorum bobr, and fruit adds yeast and carries out liquid state fermentation after fragmentation, brews nitraria fruit wine into by changing bucket, clarification, desalination, allotment, packing sterilization process then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011453478A CN1168817C (en) | 2001-12-31 | 2001-12-31 | Nitraria fruit wine and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011453478A CN1168817C (en) | 2001-12-31 | 2001-12-31 | Nitraria fruit wine and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1363653A CN1363653A (en) | 2002-08-14 |
| CN1168817C true CN1168817C (en) | 2004-09-29 |
Family
ID=4678146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011453478A Expired - Fee Related CN1168817C (en) | 2001-12-31 | 2001-12-31 | Nitraria fruit wine and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1168817C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705168B (en) * | 2009-11-18 | 2012-11-14 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN102031215B (en) * | 2010-09-10 | 2013-07-03 | 重庆市申帝子泷贸易有限公司 | Production method of Nitraria fruit wine |
| CN102851174A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Melon liquid-state fermentation wine brewage |
| CN107699421A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit wine |
| CN112980636A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Yellow peach and nitraria fruit wine and preparation method thereof |
| CN112760185A (en) * | 2021-03-20 | 2021-05-07 | 南京益唯森生物科技有限公司 | Method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits |
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2001
- 2001-12-31 CN CNB011453478A patent/CN1168817C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1363653A (en) | 2002-08-14 |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20040929 Termination date: 20101231 |