CN103045427B - Brewing method for semi-dry medlar wine - Google Patents

Brewing method for semi-dry medlar wine Download PDF

Info

Publication number
CN103045427B
CN103045427B CN201110309954.7A CN201110309954A CN103045427B CN 103045427 B CN103045427 B CN 103045427B CN 201110309954 A CN201110309954 A CN 201110309954A CN 103045427 B CN103045427 B CN 103045427B
Authority
CN
China
Prior art keywords
wine
yeast
chinese wolfberry
brewing
wolfberry fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201110309954.7A
Other languages
Chinese (zh)
Other versions
CN103045427A (en
Inventor
张金山
崔振华
聂永华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cao Guangjiang
Original Assignee
NINGXIA XIANGSHAN WINE INDUSTRY (GROUP) Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NINGXIA XIANGSHAN WINE INDUSTRY (GROUP) Co Ltd filed Critical NINGXIA XIANGSHAN WINE INDUSTRY (GROUP) Co Ltd
Priority to CN201110309954.7A priority Critical patent/CN103045427B/en
Publication of CN103045427A publication Critical patent/CN103045427A/en
Application granted granted Critical
Publication of CN103045427B publication Critical patent/CN103045427B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention provides a brewing method for a semi-dry medlar wine. Yeast for fermentation is particularly acclimated in the method so as to be more adapted to the fermentation environment of medlar juice. The brewing method provided by the invention is simple and convenient to operate; and the brewed semi-dry medlar wine is safe in drinking, greatly-improved in wine quality and wider in market popularization and application prospects.

Description

The brewing method of half-dry type Chinese wolfberry fruit wine
Technical field
The present invention relates to a kind of brewing method of Chinese wolfberry fruit wine, especially, the present invention relates to a kind of brewing method of half-dry type Chinese wolfberry fruit wine, belong to brewing fruit wine field.
Background technology
Matrimony vine is the traditional Chinese herbal medicines of China, there is very high nutrition and pharmaceutical use, contain a large amount of sugar, fat, protein, amino acid, polysaccharide pigment, sterol, glucoside, VITAMIN, and the mineral substance such as iron, phosphorus, calcium, and be acknowledged as in the world the plant of " enriching lithium ".According to clinical medicine checking, matrimony vine can protect the liver, hypoglycemic, reduce cholesterol, triglyceride levels in blood, and can reduce blood pressure, regulate immunologic function, antifatigue, anti-oxidant and anti-ageing.
The Chinese wolfberry fruit wine that the matrimony vine of take is prepared as raw material is subject to consumers in general's welcome.At present Chinese wolfberry fruit wine is mainly by fermenting or soaking and the method combining of fermenting is brewageed.
Publication number is the brewing method that the Chinese invention patent application (open day is on December 17th, 2008) of CN 101323823A discloses a kind of Lycium chinense wine, the method goes fragmentation to add diastatic fermentation distiller's yeast and distiller's yeast in the matrimony vine of seed and the mixture of the starchy material after slaking, in fermentor tank, ferment, then the mash fermenting is squeezed, wine juice through clarification, sterilization, ageing, blend and filter after bottling.This patent has been introduced during the fermentation starchy material and has been carried out liquid state fermentation, and saccharification and fermentation are carried out simultaneously during the fermentation, and the bacterial classification of participation is many, easily causes that potato spirit and volatile acid are higher, causes mouthfeel rough.
Granted publication number is the brewing method that the Chinese invention patent of CN 100465260C (Granted publication day is on March 4th, 2009) and CN100465259C (Granted publication day is on March 4th, 2009) discloses respectively a kind of Lycium chinense wine, they are the Lycium chinense wine brewing methods that soak and ferment and combine, wherein fermenting process is first sugar addition and acidity, then add polygalacturonase decompose pectin and add the dry yeast fermented wine of fermenting to obtain, next soaking wine and fermented wine are mixed, then ageing, allotment, lower glue, filtration, degerming and bottling.In these two documents, disclosed Lycium chinense wine brewing method has all adopted the method for immersion and fermentation combination, operates more loaded down with trivial details, need to drop into more man power and material.
Publication number is the preparation method that the Chinese invention patent application (open day is on July 20th, 2005) of CN 1641010A discloses a kind of dry type wolfberry wine, the method is that wolfberry juice and grape syrup are mixed, add polygalacturonase decompose pectin and add yeast fermentation, adjusting SO 2content, adds glue under gelatin and bentonite, ageing afterwards, freezing, filter and bottling.
Publication number is the brewing method that the Chinese invention patent application (open day is on October 13rd, 1999) of CN 1231331A discloses a kind of health care wine with fruit of Chinese wolfberry, first the method carries out break process to matrimony vine, sugar addition and acidity, carry out the enlarged culturing of fruit of Chinese wolfberry brewer yeast, lixiviate fermentation, adjusts SO 2content is secondary fermentation afterwards, use glue, ageing and bottling under gelatin.Wherein the enlarged culturing of yeast is to select from the natural bacterial strain of FRUCTUS LYCII separation screening with matrimony vine wine with dregs, to cultivate and form the tank of 300L.The method is not processed the pectin substance in fruit juice, and the part nutritive ingredient in pulp can not stripping, has a strong impact on the Quality and yield of Chinese wolfberry fruit wine.In addition, the method be in the wild yeast from FRUCTUS LYCII seed selection yeast novel bacterial, its edible safety exists uncertain.
Publication number is the brewing method that the Chinese invention patent application (open day for September 12 calendar year 2001) of CN 1312366A discloses a kind of fermented health lycium chinense, and the method comprises the steps: that matrimony vine squeezes the juice, adds SO 2, heating deproteination matter, sugar addition and acidity, add dry yeast Primary Fermentation, carry out secondary fermentation, with bentonite, carry out lower glue precipitation process, freezing clarification, ultra filtering clarifying, sterile filling.The heating process that the method adopts is easily to the problem of finished product band bad flavor.
Chinese wolfberry fruit wine brewing method involved in above document is except above-mentioned some defect of mentioning, and they also all do not give enough concerns to saccharomycetic processing, that is, do not make saccharomycetic performance obtain maximized performance.As everyone knows, fermentation is step the most key in drinks brewing process, and the saccharomycetic processing used of fermenting is still for crucial.Commercially available fruit wine yeast is mainly the yeast of cultivating for yeasting vinous at present, the temporary transient yeast that is not specifically designed to Lycium chinense wine, in the fermentation of Chinese wolfberry fruit wine, to saccharomycetic processing, not can cause yeast to be not suitable with yeasting, cause alcohol and sugar-free extract to produce less, and the generation of bad volatile acid composition is more.Make wine body structure uneven, causing drinking rear nutrition can not absorb completely, and affects vinosity.
Though having report for the saccharomycetic processing of brewageing Lycium chinense wine in this area and association area, all there is certain defect in their yeast treatment technology.
Publication number is bacterial screening, yeast culture and the zymotechnique that the Chinese invention patent application (open day is on September 13rd, 2000) of CN 1266093A discloses fermentation Chinese wolfberry fruit wine, wherein, first from fresh fructus lycii Normal juice, separate the yeast that a strain is applicable to wolfberry juice fermentation, through slant culture, then the yeast of slant culture is added liquid tube (substratum is wherein 50% wort, 50% wolfberry juice and adequate nutrition salt) to cultivate, afterwards, add cultivating containing continuing in the substratum of 100% wolfberry juice and adequate nutrition salt in triangular flask.In brewing process, the barms of aforementioned preparation is seeded in wolfberry juice through primary fermentation, secondary fermentation, sterilization afterwards, cooling clarification, filters and blend bottling.In this patent application, as barms to be inoculated, belong to wild yeast seed selection, its edible safety exists uncertain, and working method is loaded down with trivial details, and repeatability is low, and whole yeast treating processes needs 7 day time, consuming time longer.
In addition, numerous east, hole, motherland Renhe etc., " research of honey, wolfberry juice ethylic acid fermented beverage ", < < foodstuffs industry > >, 2005, the 2nd phase, in 31-33 page, the making method of disclosed honey, medlar vinegar acid fermented drink has also related to saccharomycetic processing, yeast starter substratum and domestication substratum have wherein been prepared respectively, wherein, seed culture medium is 8-9 ° of Bx wheat juice, and domestication substratum is that honey adds wolfberry juice preparation.Concrete operations are cultivated in domestication: get yeast solid slant activation, be inoculated into seed culture medium, inoculate afterwards into domestication substratum, and using this seed liquor and tame seed liquor as the first-generation, in kind carry out second, third generation domestication and cultivate.The method starts by generation, to expand domestication through 5 to 6 days from test tube strains cultivates, and yeast treatment technology is comparatively loaded down with trivial details, and repeatability is low, consuming time longer.
In sum, this area needs a kind of easy and simple to handle, brewing method of improving vinosity and can guaranteeing the Chinese wolfberry fruit wine of edible safety.
Summary of the invention
For achieving the above object, on the one hand, the invention provides a kind of brewing method of half-dry type Chinese wolfberry fruit wine, the method comprises that the yeast of using through domestication ferments, and the described yeast through domestication is to obtain by following operation:
Amount with 10% (by weight/volume ratio) is added into active dry yeast in 5% sucrose or glucose solution of sterilising treatment, at 30 ℃, at 37 ℃, activate 15min to 30min, yeast after activation is usingd to 1: volume ratio (5-10) is added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 30 ℃, at 37 ℃, hatch 100min to 140min, obtain first-generation domestication yeast kind;
Described first-generation domestication barms is usingd to 1: volume ratio (5-10) is added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 18 ℃ to 25 ℃, hatches 100min to 140min, obtains the s-generation domestication yeast kind for fermenting,
Wherein, the pol of the described Fructus Lycii original juice as domestication substratum is that 130g/L to 230g/L, acidity are 2g/L to 7g/L, SO 2content is 20mg/L to 60mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, described method also comprises the steps: Fructus Lycii original juice sugar addition, acidity and the SO to production use 2; Add polygalacturonase; Add described s-generation domestication yeast kind; Dipping and fermentation; Forced termination fermentation; Ageing; Lower glue.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, at described Fructus Lycii original juice sugar addition, acidity and SO to production use 2step in, by pol be adjusted to 130g/L to 230g/L, by acidity be adjusted to 2g/L to 7g/L, by SO 2be adjusted to 20mg/L to 60mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, in the step of described interpolation polygalacturonase, the addition of polygalacturonase is 0.2g/L to 0.8g/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the addition of described s-generation domestication yeast kind is 9 ‰-30.25 ‰ (by volume).
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the condition of described dipping and fermentation is 18 ℃ to 25 ℃ of temperature, 5 to 15 days time.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, described forced termination fermentation is added sulfurous acid and reduced leavening temperature to 5 ℃ and realize by the amount with 100mg/L to 150mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the condition of described ageing is 5 ℃ to 15 ℃ of temperature, and the time 3 was to 10 months.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the step of described lower glue is by carrying out to adding 10% aqueous gelatin solution and 10% bentonite aqeous suspension in wine liquid with the volume ratio of 1: 10000 with the volume ratio of 1: 1000 respectively.
On the other hand, the present invention also provides the half-dry type of brewageing according to method of the present invention Chinese wolfberry fruit wine, and the pol of described half-dry type Chinese wolfberry fruit wine is 12.1g/L to 50.0g/L.
The present invention adopts fermentation process to brewage half-dry type Chinese wolfberry fruit wine, and in brewing fruit wine process, use simple and easy method to tame the wine industry yeast of edible safety, thereby make the yeast after domestication can adapt to the yeasting of Fructus Lycii original juice, compare with current Chinese wolfberry fruit wine making method, easy and simple to handle, make fruit wine wine body structure balance more, vinosity (comprising outward appearance, smell and mouthfeel etc.) is greatly improved, and has marketing prospect more widely.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of the half-dry type Chinese wolfberry fruit wine brewing method of embodiment of the present invention 1-3.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, should be understood that given embodiment only plays illustrational object, is not intended to limit the scope of the invention.In addition, for the features and advantages of the invention are described, six comparative examples have been set.Wherein comparative example 1-3 is used the preparation method who carries out half-dry type Chinese wolfberry fruit wine without the yeast of Fructus Lycii original juice domestication, has wherein used sucrose solution to simulate yeast domestication process of the present invention.Comparative example 4-6 is that the preparation method of half-dry type Chinese wolfberry fruit wine is carried out in use through the yeast of the acclimation method acquisition of similar prior art, with each parameter for being used in tame yeast process (for example, yeast addition, acclimation temperature and time etc.) contrast.
Term as used herein " Fructus Lycii original juice " refers to medlar fresh fruit or soaks the matrimony vine juice that the dried fruit of lycium barbarum after rehydration carries out fully broken acquisition.
Term as used herein " half-dry type Chinese wolfberry fruit wine " refers to that pol is 12.1 to 50.0g/L Chinese wolfberry fruit wine.
Term as used herein " active dry yeast " refers to the dry yeast goods of the fermentation capacity that is still kept strong by the fresh yeast of specific culture after squeezing drying and dehydrating.
experiment material and equipment:
*the medlar fresh fruit of using in the present invention also can replace with the dried fruit of lycium barbarum soaking after rehydration.In addition, for sugar addition and the saccharomycetic sucrose of activation, also can substitute with glucose.
embodiment 1: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO 2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get 72ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 30 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 30 ℃, activate 15min, add 10ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 30 ℃, 100min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 60ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 18 ℃ of temperature, 100min is cultivated in domestication, obtains 72ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO 2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer (if pilot scale and large production, can use freezing unit, by refrigerant circulation, reduce temperature), to control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
embodiment 2: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO 2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get 127ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 34 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 34 ℃, activate 20min, add 15ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 34 ℃, 120min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 110ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 21 ℃ of temperature, 120min is cultivated in domestication, obtains 127ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO 2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
embodiment 3: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO 2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.8g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned glass pot, get 242ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 37 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 37 ℃, activate 30min, add 20ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 37 ℃, 140min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 220ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 25 ℃ of temperature, 140min is cultivated in domestication, obtains 242ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO 2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 1: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO 2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 7.928L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 30 ℃, activates 15min, adds 10ml to aforementioned in the sucrose liquid of sterilising treatment, heat insulating culture 100min at 30 ℃.Add again 60ml to aforementioned in the sucrose liquid of sterilising treatment, at 18 ℃ of temperature, cultivate 100min, obtain 72ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO 2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 2: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO 2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 7.873L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 34 ℃, activates 15min, adds 15ml to aforementioned in the sucrose liquid of sterilising treatment, heat insulating culture 120min at 34 ℃.Add again 110ml to aforementioned in the sucrose solution of sterilising treatment, at 21 ℃ of temperature, cultivate 120min, obtain 127ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO 2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 3: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO 2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 7.758L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 37 ℃, activates 30min, adds the aforementioned sucrose liquid through sterilising treatment of 20ml to, heat insulating culture 140min at 37 ℃.Add again the aforementioned sucrose liquid through sterilising treatment of 220ml to, at 25 ℃ of temperature, cultivate 140min, obtain 242ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO 2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 4: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO 2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby.Take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 36h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 72h, obtain first-generation domestication yeast, then be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 72h, obtain s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO 2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 5: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO 2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby, take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 42h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 84h, obtain first-generation domestication yeast, be seeded to again in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 84h, obtained s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO 2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 6: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO 2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby, take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 48h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 96h, obtain first-generation domestication yeast, be seeded to again in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 96h, obtained s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO 2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
results and discussions
From objective detection index and the person's of sampling wine subjective judgement two aspects, effect of the present invention is described.
1, above each embodiment gained Chinese wolfberry fruit wine is detected by Q/NHC 003-2008 standard, detected result sees the following form 1:
The detected result of table 1: embodiment of the present invention 1-3 and comparative example 1-6 gained half-dry type Chinese wolfberry fruit wine
From the detected result of table 1, can find out, the Chinese wolfberry fruit wine of preparing by brewing method of the present invention is because yeast is through well domestication is high to the yeasting adaptedness of Fructus Lycii original juice, attenuation degree is good, the favourable composition (alcohol and sugar-free extract) producing is generally high than comparative example, Chinese wolfberry fruit wine prepared by the brewing method of comparative example is because yeast is poor to the yeasting adaptedness of Fructus Lycii original juice, the unfavorable composition (volatile acid) producing is higher than embodiments of the invention, and comparative example 2, 3 and 6 is not thorough because fermenting, final pol is higher, the pol scope that has exceeded half-dry type Lycium chinense wine of the present invention, the alcoholic strength of comparative example 1-5 is on the low side, do not reach the standard of minimum 7 degree of half-dry type Lycium chinense wine alcoholic strength of the present invention, comparative example 2, 3, 6 volatile acid index has all exceeded the standard range of 1.1g/L.
2, invite and to be engaged in for a long time that fruit wine is produced and professional 10 people that technology is judged work judge marking to above each embodiment gained Chinese wolfberry fruit wine, by marking for outward appearance, fragrance, mouthfeel and style four indices, add up all and judge personnel for the total points of each index, and calculate average mark, the results are shown in following table 2.
Methods of marking is as follows:
Comment outward appearance (20 minutes)
In wineglass, wine liquid is to 1/3 place, and the Qi Mei that cheers is to light, observes color and luster, muddy clearly, suspended substance, mobility, according to circumstances write out comment, grade again, as golden yellow color, limpid and good fluidity are given full mark, as color and luster obfuscation or occur that unnecessary color and luster, muddiness and poor fluidity take the circumstances into consideration deduction of points.
Comment smell (30 minutes)
Cup end, in hand, is gently smelt to its smell, exist side by side and engrave lower fragrance situation.Smelt after the first round, remake second and take turns and smell perfume (or spice), after rocking wineglass wine liquid being moved in a circle in wineglass, wineglass is heard and is smelt near nostril, and shortness of breath is distinguished smell diligently, now, to the smell quality of wine liquid, should draw key concept.Differentiate its trickle note good and bad, possess the strong coordination of FRUCTUS LYCII fragrance, fruital and aroma, without an unusually sweet smell, get full marks, as occur unnecessary oxidation or reduction fragrant, or fruital and aroma degrees of coordination, strong degree are inadequate, take the circumstances into consideration deduction of points.
Comment mouthfeel (40 minutes)
Start first drink and on a small quantity, note slow and steady, make wine liquid first contact the tip of the tongue, inferior both sides, then to root of the tongue portion, then wine liquid is spread into the comprehensive of tongue, carry out comprehensive judgement of the sense of taste.Finally strengthen drink amount, the aftertaste length of evaluation wine, whether aftertaste is clean, has or not lingering fragrance and discomfort, comprehensively marking.The sense of wine body structure is strong, mellow plentiful, the long no impurity taste of pleasant impression gets full marks, and as above index does not reach, bitter after occurring, astringent taste or dry pungent are taken the circumstances into consideration deduction of points.
Comment style (10 minutes)
According to outward appearance, smell, three aspects of mouthfeel, make comprehensive judgement, evaluation wine sample style, i.e. flavour characteristic typicalness.
Table 2: embodiment of the present invention 1-3 and comparative example 1-6 gained half-dry type Chinese wolfberry fruit wine judge result
From the judging result and can find out of table 2, by brewing method of the present invention make the half-dry type Chinese wolfberry fruit wine that all obtains than comparative example of half-dry type Chinese wolfberry fruit wine integrate score high.The vinosity that the Chinese wolfberry fruit wine that brewing method of the present invention produces is described is improved significantly.
Although specific embodiment of the invention scheme is described, those skilled in the art will appreciate that under the prerequisite that does not depart from scope of the present invention or spirit and can carry out multiple change and modification to the present invention.Thereby, this invention is intended to contain all these changes and modification of dropping within the scope of claims and coordinator thereof.

Claims (8)

1. a brewing method for half-dry type Chinese wolfberry fruit wine, the method comprises the steps: Fructus Lycii original juice sugar addition, acidity and the SO to production use 2; Add polygalacturonase; Add s-generation domestication yeast kind; Dipping and fermentation; Forced termination fermentation; Ageing; Lower glue; Described s-generation domestication yeast kind is to obtain by following operation:
By weight/volume ratio is added into active dry yeast in 5% sucrose or glucose solution of sterilising treatment with 10% amount, at 30 ℃, at 37 ℃, activate 15min to 30min, yeast after activation is usingd to 1:(5-10) volume ratio be added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 30 ℃, at 37 ℃, hatch 100min to 140min, obtain first-generation domestication yeast kind;
Described first-generation domestication barms is usingd to 1:(5-10) volume ratio be added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 18 ℃ to 25 ℃, hatch 100min to 140min, obtain the s-generation domestication yeast kind for fermenting,
Wherein, the pol of the described Fructus Lycii original juice as domestication substratum is that 130g/L to 230g/L, acidity are 2g/L to 7g/L, SO 2content is 20mg/L to 60mg/L,
At described Fructus Lycii original juice sugar addition, acidity and SO to production use 2step in, by pol be adjusted to 130g/L to 230g/L, by acidity be adjusted to 2g/L to 7g/L, by SO 2be adjusted to 20mg/L to 60mg/L.
2. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, in the step of described interpolation polygalacturonase, the addition of polygalacturonase is 0.2g/L to 0.8g/L.
3. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the addition of described s-generation domestication yeast kind is 9 ‰-30.25 ‰ by volume.
4. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the condition of described dipping and fermentation is 18 ℃ to 25 ℃ of temperature, 5 to 15 days time.
5. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, described forced termination fermentation is added sulfurous acid and reduced leavening temperature to 5 ℃ and realize by the amount with 100mg/L to 150mg/L.
6. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the condition of described ageing is 5 ℃ to 15 ℃ of temperature, and the time 3 was to 10 months.
7. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, it is characterized in that, the step of described lower glue is by respectively with (0.8-1.2): 10000 volume ratio and with (0.8-1.2): 1000 volume ratio is carried out to adding 10% aqueous gelatin solution and 10% bentonite aqeous suspension in wine liquid.
8. the half-dry type Chinese wolfberry fruit wine of brewageing according to the method described in claim 1 to 7 any one, is characterized in that, the pol of described half-dry type Chinese wolfberry fruit wine is 12.1g/L to 50.0g/L.
CN201110309954.7A 2011-10-13 2011-10-13 Brewing method for semi-dry medlar wine Active CN103045427B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201110309954.7A CN103045427B (en) 2011-10-13 2011-10-13 Brewing method for semi-dry medlar wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201110309954.7A CN103045427B (en) 2011-10-13 2011-10-13 Brewing method for semi-dry medlar wine

Publications (2)

Publication Number Publication Date
CN103045427A CN103045427A (en) 2013-04-17
CN103045427B true CN103045427B (en) 2014-04-02

Family

ID=48058292

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201110309954.7A Active CN103045427B (en) 2011-10-13 2011-10-13 Brewing method for semi-dry medlar wine

Country Status (1)

Country Link
CN (1) CN103045427B (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1231331A (en) * 1998-04-08 1999-10-13 陈方 Process for brewing health care wine with fruit of Chinese wolfberry
CN1266093A (en) * 2000-01-20 2000-09-13 宁夏轻工业设计研究院食品发酵研究所 Yeast selection, cultivation and fermentation process for Chinese wolfberry fermentation wine
CN1221653C (en) * 2003-12-29 2005-10-05 马玉祥 Dry chinese wolfberry fruit grape wine and its preparing method
CN100400637C (en) * 2004-11-29 2008-07-09 钟虹光 Brewing method for Chinese wolfberry fruit and grape wine
CN101624573B (en) * 2009-06-04 2011-02-16 新疆农业科学院微生物应用研究所 Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation
CN101649270B (en) * 2009-06-16 2011-04-27 叶长东 Method for brewing longan Chinese-wolfberry nutritive fruit wine

Also Published As

Publication number Publication date
CN103045427A (en) 2013-04-17

Similar Documents

Publication Publication Date Title
CN104152316B (en) The brewing method of pawpaw rice wine
CN102660438B (en) Preparation method for grain and fruit nutritional healthcare wine
CN101215518B (en) Litchi fruit vinegar and its preparing method
CN102344874B (en) Tomato brandy and brewing method thereof
CN103642635A (en) Production method for completely-fermented mulberry wine and product
CN101020879A (en) Process of producing fermented wolfberry fruit yellow wine
CN101469305A (en) Medlar fruit vinegar and preparation thereof
CN107090380B (en) Red date beer and preparation method thereof
CN102690742B (en) Manufacturing method of red raspberry liqueur
CN105733915A (en) Fermentation method of waxberry rice vinegar
CN107475015A (en) A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof
KR100847901B1 (en) A method of distilled liquor containing wild ginseng-cultured tissue
CN104946454B (en) A kind of preparation method of pine needle medlar yellow wine
CN103045424B (en) Brewing method of dry-type medlar fruit wine
CN104987971A (en) Lychee-averrhoa carambola sweet wine brewing method
KR101733549B1 (en) Wine or vinegar of Orostachys japonicus made from fermented sugar extract of Orostachys japonicus
KR20150034924A (en) The beverage healing a hangover using persimmon vinegar
CN110218663B (en) Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method
CN1928053B (en) Second fermentation wine and preparation method thereof
CN111154594A (en) Lemon and snow pear compound wine and brewing method thereof
KR100790504B1 (en) Method for preparing of alcoholic beverage using incubated wild ginseng root
CN103045427B (en) Brewing method for semi-dry medlar wine
CN103045426B (en) Brewing method for semi-sweet medlar wine
CN104673590A (en) Method for preparing dogwood fruit wine
KR101820027B1 (en) Process for the production of fig fermentation vinegar and the fig fermentation vinegar produced by the process

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
PE01 Entry into force of the registration of the contract for pledge of patent right

Denomination of invention: Brewing method for semi-dry medlar wine

Effective date of registration: 20180124

Granted publication date: 20140402

Pledgee: Cao Guangjiang

Pledgor: Ningxia Xiangshan Wine Industry (Group) Co., Ltd.

Registration number: 2018990000076

PE01 Entry into force of the registration of the contract for pledge of patent right
PP01 Preservation of patent right

Effective date of registration: 20180427

Granted publication date: 20140402

PP01 Preservation of patent right
PD01 Discharge of preservation of patent
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20200228

Address after: 755000 Ningxia iron and Steel Group Co., Ltd. Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region

Patentee after: Cao Guangjiang

Address before: 755000, the Ningxia Hui Autonomous Region central Shapotou City Ying Ying North Bridge

Patentee before: Ningxia Xiangshan Liquor Industry (Group) Co., Ltd.

PD01 Discharge of preservation of patent

Date of cancellation: 20191011

Granted publication date: 20140402