CN100491514C - Brewing method for Chinese wolfberry and grape wine - Google Patents
Brewing method for Chinese wolfberry and grape wine Download PDFInfo
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- CN100491514C CN100491514C CNB2004100917835A CN200410091783A CN100491514C CN 100491514 C CN100491514 C CN 100491514C CN B2004100917835 A CNB2004100917835 A CN B2004100917835A CN 200410091783 A CN200410091783 A CN 200410091783A CN 100491514 C CN100491514 C CN 100491514C
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- 235000014101 wine Nutrition 0.000 title claims abstract description 71
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 43
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 42
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 42
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 30
- 244000241872 Lycium chinense Species 0.000 title claims description 29
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 48
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000019990 fruit wine Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 241001106041 Lycium Species 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 229910000278 bentonite Inorganic materials 0.000 claims description 8
- 239000000440 bentonite Substances 0.000 claims description 8
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 8
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 37
- 244000241838 Lycium barbarum Species 0.000 abstract description 22
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 3
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 235000019674 grape juice Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 230000005070 ripening Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940095064 tartrate Drugs 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 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
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to the wolfberry fruit-grape wine brewing method. Fresh wolfberry fruit and fresh grape as material are made into the wolfberry fruit-grape wine through separate fermentation and the subsequent blending with fresh grape juice. The method overcomes the difficulty of different mature period of wolfberry fruit and grape and lowers the cost in preparing concentrated wolfberry fruit juice or freezing preservation. The wolfberry fruit-grape wine thus brewed has unique taste, lasting pleasant fragrance of both wolfberry fruit and grape, and mellow wine body.
Description
One, technical field
The present invention relates to a kind of brewage of Lycium Chinense-grape wine.
Two, background technology
Matrimony vine is a kind of Chinese medicinal materials of medicine-food two-purpose, has very high nutrition and pharmaceutical use, but is that the Lycium chinense wine of raw material brew exists shortcomings such as thin, the soft property of mouthfeel is poor, the wine body is not plentiful with the matrimony vine.At present, with matrimony vine and grape is that the method that raw material is made wine has following several: (1) soaking wine and fermented wine are blent method: announce＜application number as State Patent Office〉00101521.4,＜publication number〉1265419,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be to adopt the immersion and the two kinds of technologies of fermenting to brewage, this method is a raw material with fresh fructus lycii and grape, after well-graded matrimony vine fragmentation, be immersed in the edible ethanol, make soaking wine, with matrimony vine and grape fragmentation, brew fermented wine into through fermentation, again soaking wine and fermented wine are blent, allotment, store, following glue, formulated behind the sterilising filtration.And for example＜and application number〉94111903.3,＜publication number〉1118373,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be with fresh fructus lycii repeatedly soak filtrate mix with matrimony vine slag distillate the matrimony vine soak solution, blend by a certain percentage with grape fermentation gained Fructus Vitis viniferae wine base again and form.Its weak point soaking wine can not be fully with the nutritive substance lixiviate in the matrimony vine, and the finished wine fruital is poor, and owing to added the mouthfeel that external alcohol has influenced finished wine, even if the method that adopts half fermentation half to soak also can not change above-mentioned shortcoming.(2) co-fermentation method: as State Patent Office announce＜application number 94111902.5,＜publication number〉1118372,＜denomination of invention〉a kind of brewage of Lycium Chinense-grape wine, be will be after sorting with fresh fructus lycii, grape, by (5～30) %:(95～70 of fresh fructus lycii with grape weight) % mixing fragmentation goes to obstruct to the Lycium berry and grape wine with dregs, and fermentation is stored, the clarification sterilization is brewed into.And for example＜and application number〉98109180.6,＜publication number〉1203939,＜denomination of invention〉a kind of Lycium berry and grape mix-fermented wine and brewing method thereof, it also is the method that a kind of grape and matrimony vine co-fermentation are produced wolfberry wine, it is a certain proportion of fresh fructus lycii or dry wolfberry to be made juice mix with the Sucus Vitis viniferae (slurry) of some amount, adjust pol to 200～280g/L with sucrose, adjust acidity to 4.5～8.5g/L (in tartrate) through zymamsis with tartrate, separate, squeezing, ageing, following glue, filter, bottling, play plug and make minuent (＜15 degree) Lycium berry and grape mix-fermented wine.Its weak point is that the northern area of China only can realize with dry wolfberry, but dry wolfberry fermentation gained finished wine fruital is poor; As being difficult to produce with the northern area that fresh grape ferments then in China with fresh fructus lycii.Because ripening stage of the northern area grape of China not at one time, on 12 days～August 30 general June in matrimony vine ripening stage, the ripening stage of grape is generally 15～October 10 September.When being fermenting raw materials brew wolfberry wine with matrimony vine and grape, because matrimony vine ripening stage (20～August 30 June) and grape maturity phase (15～October 15 September) are inconsistent, often need inspissated juice or the freezing grape maturity that is saved to are made in the fresh fructus lycii squeezing, cost is higher like this, and the fresh fructus lycii fruital is distinguished the flavor of and nutrition also has loss, also have in the grape maturity phase and add the dry wolfberry fermentation, though cost is lower like this, but the wolfberry wine of brew lacks the due fruital of fresh fruit like this, FRUCTUS LYCII fragrance is lighter, can not appear the characteristic local flavor of matrimony vine suddenly.
Three, summary of the invention
The purpose of this invention is to provide a kind of is raw material with fresh fructus lycii and fresh grape, adopts the method for fermentation separately, again the brew method of blending with must.This method can overcome matrimony vine and inconsistent difficulty of grape maturity phase, reduces the cost of concentrated medlar juice freeze preservation, also can overcome and utilize dry wolfberry brew wolfberry wine fruital defect of insufficient.The wolfberry wine special taste that this method brew goes out, give off a strong fragrance, the wine body is mellow, the mixed flavor of matrimony vine and grape is arranged, and lasting fragrance is pleasant.
The object of the present invention is achieved like this: after the fresh fructus lycii process sorting fragmentation, put into 1～2% citric acid solution sterilization, 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 Tang Du ≦ 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 is protected and to be held at ≦ 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.
The physical and chemical index of the wolfberry wine that the present invention produces is:
Alcoholic strength 11.5% (v/v)
Total reducing sugar (with glucose meter) 20g/L
Total acid (in tartrate) 6.0g/L
Total SO
2≦ 250mg/L
Free SO
2≦ 50mg/L
Do Jin Chu Wu ≧ 15.0g/L
Tie ≦ 10.0mg/L
Plumbous (in Pb)＜1mg/L
Four, embodiment
With specific embodiment the present invention is elaborated below:
Embodiment 1:
After taking by weighing 1000 kilograms of fresh fructus lyciis process sorting fragmentations, put into 1% citric acid solution sterilization, percentage of damage reaches 95%, goes into fermentor tank, adds the SO of 100mg/L
2Handle with the polygalacturonase of 50mg/L, the yeast that adds by 100mg/L ferments then, temperature is controlled at 20 ℃ in the fermenting process, sugaring needs the sugar of 17.5g/L to add the sugar amount by generating 1% (v/v) wine degree during fermentation, and the wine degree was controlled at 15% (v/v), through about 5 days yeast phase, when separating during less than 4g/L, residual sugar can obtain fermentation Chinese wolfberry fruit wine, the fermentation Chinese wolfberry fruit wine lay up period will be through changeing jar, and SO2 need remain on 30mg/L, keeps the clear state of wine; Go into jar after taking by weighing the broken destemming of 1000 kilograms of fresh grapes processes sorting again, add the SO of 80mg/L
2Handle with the polygalacturonase of 20mg/L, the yeast that adds 100mg/L then ferments, and temperature is controlled at 25 ℃ in the fermenting process, and carry out the composition adjustment, promptly when fermentation was vigorous, proportion was added the sugar amount at 1040～1050g/L by the wine degree of 12% (v/v), yeast phase through about 7 days, the fermented wine degree is controlled at 10～12% (v/v), and as sugared degree ≦ 4g/L, proportion separates during less than 996g/L, promptly obtain grape fermentation wine after the separation, grape fermentation wine lay up period SO
2Need remain on 30mg/L, and change a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, add the SO of 50mg/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 mixed by 500 kilograms and 400 kilograms and double centner, mixed solution was stored after three months, play glue to handle with bentonite and gelatin, filter then, pass through again-5 ℃ freezing 15 days, filtration, degerming are bottled, and can obtain the wolfberry wine of finished product.
Embodiment 2:
After taking by weighing 1000 kilograms of fresh fructus lyciis process sorting fragmentations, put into 1% citric acid solution sterilization, percentage of damage reaches 95%, goes into fermentor tank, adds the SO of 90mg/L
2Handle with the polygalacturonase of 50mg/L, the yeast that adds by 90mg/L ferments then, temperature is controlled at 20 ℃ in the fermenting process, 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 about 5 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 30mg/L, keep the clear state of wine; Go into jar after taking by weighing the broken destemming of 1000 kilograms of fresh grapes processes sorting again, add the SO of 70mg/L
2Handle with the polygalacturonase of 20mg/L, the yeast that adds 80mg/L then ferments, and temperature is controlled at 25 ℃ in the fermenting process, and carry out the composition adjustment, promptly when fermentation was vigorous, proportion was added the sugar amount at 1040～1050g/L by the wine degree of 12% (v/v), yeast phase through about 7 days, the fermented wine degree is controlled at 10～12% (v/v), and as sugared degree ≦ 4g/L, proportion separates during less than 996g/L, promptly obtain grape fermentation wine after the separation, grape fermentation wine lay up period SO
2Need remain on 30mg/L, and change a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, add the SO of 40mg/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 mixed by 500 kilograms and 400 kilograms and double centner, mixed solution was stored after three months, play glue to handle with bentonite and gelatin, filter then, pass through again-5 ℃ freezing 15 days, filtration, degerming are bottled, and can obtain the wolfberry wine of finished product.
Claims (1)
1, a kind of brewage of Lycium Chinense-grape wine, after it is characterized in that fresh fructus lycii is through the sorting fragmentation, put into 1～2% citric acid solution sterilization, percentage of damage reaches 95%, go into fermentor tank, adding the sulfurous gas of 80～120mg/L and the polygalacturonase of 40～60mg/L handles, 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, when separating during less than 4g/L, residual sugar can obtain fermentation Chinese wolfberry fruit wine, and the fermentation Chinese wolfberry fruit wine lay up period will be through changeing jar, sulfurous gas need remain on 20～40mg/L, keeps the clear state of wine standby; Go into jar behind the broken destemming of fresh grape process sorting, adding the sulfurous gas of 60～100mg/L and the polygalacturonase of 10～40mg/L handles, 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 added the sugar amount at 1040～1050g/L by the wine degree of 12% (v/v), and fermentation time is 7～10 days, the fermented wine degree is controlled at 10～12% (v/v), as sugared degree ≦ 4g/L, proportion separates during less than 996g/L, promptly obtains grape fermentation wine after the separation, grape fermentation wine lay up period sulfurous gas is protected and to be held at ≦ 50mg/L, and changes a jar process accordingly; Fresh grape sorting, broken destemming after overvoltage squeeze Sucus Vitis viniferae, the bentonite clarification that adds the sulfurous gas of 40～60mg/L and 1g/L promptly get must after 48～72 hours, preservation is standby under 0 to-5 ℃ temperature; Then above-mentioned fermentation Chinese wolfberry fruit wine, grape fermentation wine and must are blent by the 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 structure Qi grape wine of finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100917835A CN100491514C (en) | 2004-11-29 | 2004-11-29 | Brewing method for Chinese wolfberry and grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100917835A CN100491514C (en) | 2004-11-29 | 2004-11-29 | Brewing method for Chinese wolfberry and grape wine |
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| Publication Number | Publication Date |
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| CN1782061A CN1782061A (en) | 2006-06-07 |
| CN100491514C true CN100491514C (en) | 2009-05-27 |
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| CNB2004100917835A Active CN100491514C (en) | 2004-11-29 | 2004-11-29 | Brewing method for Chinese wolfberry and grape wine |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101058784B (en) * | 2007-05-31 | 2011-07-13 | 中国长城葡萄酒有限公司 | Dry red wine oak barrel fermentation process |
| CN102703270B (en) * | 2012-06-06 | 2013-09-11 | 庐江县白山镇金沈葡萄种植园 | Processing method for vinous liquor |
| CN105349329A (en) * | 2015-12-15 | 2016-02-24 | 北京林业大学 | Brewing production method of medlar and apple mix fermented fruit wine |
| CN105695202A (en) * | 2016-03-18 | 2016-06-22 | 杨富建 | 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 |
| CN107384661A (en) * | 2017-07-20 | 2017-11-24 | 王顺奋 | Lycium berry and grape extra dry red wine and its brewage process |
| CN108424820A (en) * | 2017-11-13 | 2018-08-21 | 烟台博昊信息科技有限公司 | A kind of Novel medlar preparation of wine |
| CN108410680A (en) * | 2018-06-11 | 2018-08-17 | 青海杞九庄园生物科技有限公司 | A kind of fermentation Chinese wolfberry fruit wine and preparation method thereof |
| CN112725105A (en) * | 2021-03-09 | 2021-04-30 | 云南东川长运印象葡萄酒有限公司 | Production process of grape spirit wine base |
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Effective date of registration: 20190131 Address after: 330096 Jiangzhong Group, 788 Torch Avenue, Nanchang High-tech Zone, Jiangxi Province Patentee after: Jiangzhong Pharmaceutical Co., Ltd. Address before: 330029 Torch Avenue 888, Nanchang High-tech Development Zone, Jiangxi Province Patentee before: Zhong Hongguang |
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