CN1782061A - Brewing method for Chinese wolfberry and grape wine - Google Patents

Abstract

The invention relates to a brewing method of wolfberry wine, which uses fresh wolfberry and fresh grapes as raw materials, adopts a method of separate fermentation, and then blends with fresh grape juice. The method can overcome the difficulty of inconsistency in maturation period of wolfberry and grapes, reduce the cost of concentrated wolfberry juice or freeze preservation, and can also overcome the defect of insufficient fruity aroma of wolfberry wine brewed from dried wolfberry. The wolfberry wine produced by this method has unique taste, strong aroma, full-bodied wine, mixed aroma of wolfberry and grape, and the fragrance is long-lasting and pleasant.

Description

A kind of brewing method of wolfberry wine

1. Technical field

The invention relates to a method for brewing wolfberry wine.

2. Background technology

Lycium barbarum is a kind of Chinese herbal medicine with both medicinal and edible uses. It has high nutritional and medicinal value. However, the wolfberry wine brewed from wolfberry has the disadvantages of thin taste, poor softness, and not full body. At present, there are the following methods for making wine with wolfberry and grapes as raw materials: (1) blending method of soaking wine and fermented wine: <application number> 00101521.4 published by the State Patent Office, <publication number> 1265419, <invention name> one The brewing method of wolfberry wine adopts two processes of soaking and fermentation. The method uses fresh wolfberry and grapes as raw materials, breaks the sorted wolfberry and soaks it in edible alcohol to obtain soaked wine. Lycium barbarum and grapes are crushed, fermented and fermented to make fermented wine, and then the soaked wine and fermented wine are blended, blended, stored, glued, sterilized and filtered. Another example is <Application No.> 94111903.3, <Publication No.> 1118373, <Invention Name>, a method for brewing wolfberry wine, which is to mix fresh wolfberry soaking filtrate with wolfberry residue distillate to obtain wolfberry soaking liquid, and then ferment with grapes The obtained grape original wine is blended according to a certain proportion. Its shortcomings are that soaking wine cannot completely extract the nutrients in wolfberry, and the finished wine has a poor fruity aroma, and because the addition of foreign alcohol affects the taste of the finished wine, even the method of half-fermentation and half-soaking can not change the above-mentioned Shortcomings. (2) Co-fermentation method: <Application No.> 94111902.5 published by the State Patent Office, <Publication No.> 1118372, <Invention Name> a kind of brewing method of Lycium barbarum wine, is after sorting with fresh Lycium barbarum and grapes, According to (5-30)%: (95-70)% of the weight of fresh wolfberry and grapes, they are mixed, crushed and destemmed to wolfberry grape mash, fermented and stored, clarified and sterilized to brew. Another example is <Application No.> 98109180.6, <Publication No.> 1203939, <Invention Name> a wolfberry grape mixed fermented wine and its brewing method, which is also a method for co-fermenting grapes and wolfberry to produce wolfberry wine. The juice made from fresh wolfberry or dried wolfberry is mixed with a certain amount of grape juice (syrup), the sugar content is adjusted to 200-280g/L with sucrose, and the acidity is adjusted to 4.5-8.5g/L (calculated by tartaric acid) with tartaric acid. After alcoholic fermentation, Separation, pressing, aging, gumming, filtering, bottling, and corking to make low-alcohol (<15 degrees) wolfberry grape mixed fermented wine. Its weak point is that the northern area of China can only be realized with dry wolfberry, but the finished product wine fruit aroma obtained by the fermentation of dry wolfberry is poor; as fermenting together with fresh wolfberry and fresh grape, it is difficult to produce in the northern area of China. Because the maturity period of grapes in northern China is not at the same time, the maturity period of wolfberry is generally from June 12th to August 30th, and the maturity period of grapes is generally from September 15th to October 10th. When fermenting wolfberry wine with wolfberry and grapes as raw materials, since the ripening period of wolfberry (June 20-August 30) is inconsistent with that of grapes (September 15-October 15), it is often necessary to ferment fresh wolfberry Squeeze to make concentrated juice or freeze it until the grapes are ripe, which is more expensive, and the aroma and nutrients of fresh wolfberry fruit are also lost. There are also dried wolfberries fermented during the ripening period of grapes. Although the cost is lower, the brewed in this way Lycium barbarum wine lacks the fruity aroma of fresh fruit, and the aroma of wolfberry fruit is relatively light, which cannot highlight the characteristic flavor of wolfberry.

3. Contents of the invention

The purpose of the present invention is to provide a brewing method in which fresh wolfberry and fresh grapes are used as raw materials, fermented separately, and blended with fresh grape juice. The method can overcome the difficulty of inconsistency in maturation period of wolfberry and grapes, reduce the cost of concentrated wolfberry juice or freeze preservation, and can also overcome the defect of insufficient fruity aroma of wolfberry wine brewed from dried wolfberry. The wolfberry wine brewed by this method has unique taste, strong aroma, full-bodied wine, mixed aroma of wolfberry and grape, and the fragrance is long-lasting and pleasant.

The purpose of the present invention is achieved like this: after fresh wolfberry is sorted and broken, put into 1～2% citric acid solution to sterilize, the broken rate reaches 95%, put into fermentation tank, add the sulfur dioxide ( _SO2 of 80～120mg/L ) and 40-60mg/L of pectinase, and then fermented with 80-120mg/L of yeast added, the fermentation temperature was controlled at 18-30°C, and sugar was added during fermentation to produce 1% (v/v) alcohol 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. Lycium barbarum During the storage of fermented wine, it needs to be transferred to the tank, and the SO ₂ needs to be kept at 20-40 mg/L to keep the clarified state of the wine for use; the fresh grapes are sorted, crushed and destemmed and put into the tank, and 60-100 mg/L of SO ₂ and 10 ~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℃, 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, 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 _SO2 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 grape juice was blended at 5:4:1 (volume ratio), and mixed evenly. After the mixture was stored for three months, it was treated with bentonite and gelatin, then filtered, and then frozen at -5°C for 15 days, filtered, After sterilizing and bottling, the finished wolfberry wine can be obtained.

The physicochemical index of the wolfberry wine that the present invention produces is:

Alcohol 11.5% (v/v)

Total sugar (calculated as glucose) 20g/L

Total acid (calculated as tartaric acid) 6.0g/L

Total SO ₂ ≤250mg/L

Free SO ₂ ≤50mg/L

Dry extract ≥15.0g/L

Iron ≤10.0mg/L

Lead (as Pb) ＜1mg/L

4. Specific implementation

The present invention is described in detail below with specific embodiment:

Example 1:

Take by weighing 1000 kilograms of fresh wolfberry after sorting and crushing, put into 1% citric acid solution for sterilization, the crushing rate reaches 95%, put it into a fermenter, add 100mg/L of _SO2 and 50mg/L of pectinase to process, Then ferment by the yeast that 100mg/L adds, temperature is controlled at 20 ℃ in the fermentation process, adds sugar during fermentation and needs 17.5g/L sugar to add sugar amount according to generating 1% (v/v) alcohol content, and alcohol content is controlled at 15% (v/v), after a fermentation period of about 5 days, when the residual sugar is less than 4g/L, it can be separated to obtain wolfberry fermented wine. During storage, wolfberry fermented wine must be transferred to tanks, and SO ₂ must be kept at 30mg/L , keep the clarified state of the wine; then weigh 1000 kg of fresh grapes and put them into the tank after sorting, crushing and destemming, add 80 mg/L of SO ₂ and 20 mg/L of pectinase for treatment, and then add 100 mg/L of yeast for Fermentation, during the fermentation process, the temperature is controlled at 25°C, and the ingredients are adjusted, that is, when the fermentation is vigorous, the specific gravity is 1040-1050g/L, and the amount of sugar is added according to the alcohol content of 12 (v/v), and after about 7 days of fermentation During the fermentation period, the alcohol content of fermentation is controlled at 10-12% (v/v). When the sugar content is less than or equal to 4g/L and the specific gravity is less than 996g/L, it will be separated, and the grape fermented wine will be obtained after the _separation . 30mg/L, and carry out the corresponding tank transfer process; fresh grape sorting, crushing and destemming grape juice obtained by pressing, adding 50mg/L SO ₂ and 1g/L bentonite for clarification for 48-72 hours, that is, Fresh grape juice is obtained and stored at a temperature of 0 to -5°C for later use; then the above-mentioned wolfberry fermented wine, grape fermented wine and fresh grape juice are mixed uniformly by 500 kg, 400 kg and 100 kg, and the mixture is stored for three months. , use bentonite and gelatin for gumming treatment, then filter, and then freeze at -5°C for 15 days, filter, sterilize and bottle, and the finished wolfberry wine can be obtained.

Example 2:

Take by weighing 1000 kilograms of fresh wolfberry after sorting and crushing, put into 1% citric acid solution for sterilization, the crushing rate reaches 95%, put into fermenter, add _SO2 of 90mg/L and pectinase of 50mg/L to process, Then ferment by the yeast that 90mg/L adds, temperature is controlled at 20 ℃ in the fermentation process, adds sugar during fermentation and needs 17.5g/L sugar to add sugar amount by the sugar that produces 1% (v/v) wine degree, and wine degree is controlled at 15% (v/v), after a fermentation period of about 5 days, when the residual sugar is less than 4g/L, it can be separated to obtain wolfberry fermented wine. During storage, wolfberry fermented wine must be transferred to tanks, and SO ₂ must be kept at 30mg/L , keep the clarified state of the wine; then weigh 1000 kg of fresh grapes and put them into the tank after sorting, crushing and destemming, add 70mg/L of SO ₂ and 20mg/L of pectinase for treatment, and then add 80mg/L of yeast for Fermentation, during the fermentation process, the temperature is controlled at 25°C, and the ingredients are adjusted, that is, when the fermentation is vigorous, the specific gravity is 1040-1050g/L, and the amount of sugar is added according to the alcohol content of 12 (v/v), and after about 7 days of fermentation During the fermentation period, the alcohol content of fermentation is controlled at 10-12% (v/v). When the sugar content is less than or equal to 4g/L and the specific gravity is less than 996g/L, it will be separated, and the grape fermented wine will be obtained after the _separation . 30mg/L, and carry out the corresponding tank transfer process; fresh grape sorting, crushing and destemming grape juice obtained by pressing, adding 40mg/L SO ₂ and 1g/L bentonite for clarification for 48-72 hours, that is, Fresh grape juice is obtained and stored at a temperature of 0 to -5°C for later use; then the above-mentioned wolfberry fermented wine, grape fermented wine and fresh grape juice are mixed uniformly by 500 kg, 400 kg and 100 kg, and the mixture is stored for three months. , use bentonite and gelatin for gumming treatment, then filter, and then freeze at -5°C for 15 days, filter, sterilize and bottle, and the finished wolfberry wine can be obtained.

Claims (2)

1, a kind of brewage of Lycium Chinense-grape wine is characterized in that fresh fructus lycii through after the sorting fragmentation, puts into 1～2% citric acid solution sterilization, and 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 pol≤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 remains on≤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.

2, brewage of Lycium Chinense-grape wine according to claim 1 is characterized in that fresh fructus lycii, fresh grape adopt the method for fermentation separately, gets fermentation Chinese wolfberry fruit wine, grape fermentation wine respectively, blends by 5: 4: 1 volume ratios with must again.