CN104232400B - Fructus Lycii extra dry red wine brewing method - Google Patents
Fructus Lycii extra dry red wine brewing method Download PDFInfo
- Publication number
- CN104232400B CN104232400B CN201410376022.8A CN201410376022A CN104232400B CN 104232400 B CN104232400 B CN 104232400B CN 201410376022 A CN201410376022 A CN 201410376022A CN 104232400 B CN104232400 B CN 104232400B
- Authority
- CN
- China
- Prior art keywords
- wine
- fructus lycii
- fermentation
- dry red
- extra dry
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000020095 red wine Nutrition 0.000 title claims abstract description 19
- 235000014101 wine Nutrition 0.000 claims abstract description 92
- 238000000855 fermentation Methods 0.000 claims abstract description 68
- 230000004151 fermentation Effects 0.000 claims abstract description 68
- 241000219492 Quercus Species 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- 244000241872 Lycium chinense Species 0.000 claims abstract description 24
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 14
- 238000007598 dipping method Methods 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims description 23
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 230000005484 gravity Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 210000004243 sweat Anatomy 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- 229930003270 Vitamin B Natural products 0.000 claims description 4
- 235000019156 vitamin B Nutrition 0.000 claims description 4
- 239000011720 vitamin B Substances 0.000 claims description 4
- 241000593914 Quercus coccifera Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000002262 irrigation Effects 0.000 claims description 2
- 238000003973 irrigation Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims 1
- 241000593922 Quercus acutissima Species 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000010985 leather Substances 0.000 abstract description 5
- 235000019990 fruit wine Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000012360 testing method Methods 0.000 abstract description 3
- 241000628997 Flos Species 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 235000015459 Lycium barbarum Nutrition 0.000 description 4
- 238000012859 sterile filling Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 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 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000024932 T cell mediated immunity Effects 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 229920000392 Zymosan Polymers 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- -1 free radical peroxide Chemical class 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 1
- 230000002879 macerating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- HNBFUFIYQWYCDM-UHFFFAOYSA-N oxygen(2-) sulfane titanium(4+) Chemical compound [O--].[O--].S.[Ti+4] HNBFUFIYQWYCDM-UHFFFAOYSA-N 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of Fructus Lycii extra dry red wine brewing method, be with fresh fructus lycii as raw material, use fermenting twice and oak barrel during aging technology to combine the Fructus Lycii extra dry red wine brewing method made.It is characterized in, comprise the steps: with fresh fructus lycii as raw material, after cleaned, broken, belt leather low temperature dipping is used to make fruit jam fermentation wine with dregs, add Chinese wolfberry fruit wine yeast and carry out one time fermentation under cryogenic, take one time fermentation wine through squeezing, in wine, add concentrated Chinese wolfberry juice carry out ferment in second time acquisition ferment in second time wine, then make Fructus Lycii extra dry red wine through oak barrel during aging.Test proves that, the Quercus acutissima Carr. that the Fructus Lycii extra dry red wine using the inventive method to produce brew has fragrant, the graceful sweet-smelling of strong Qi and coordination is fragrant, and wine body harmony silk floss is soft, and unique style is nutritious.
Description
Technical field
The present invention relates to a kind of Fructus Lycii extra dry red wine brewing method, be with fresh fructus lycii as raw material, use twice
Ferment and oak barrel during aging technology combine make Fructus Lycii extra dry red wine brewing method.
Background technology
Fructus Lycii is also known as Fructus Lycii, and main medical species is lycium barbarum.Lycium barbarum is many rich in Fructus Lycii
The multiple nutrients such as sugar, beta-carotene, vitamin E, vitamin C, phosphorus, ferrum, selenium and flavonoid
Composition.Fructus Lycii can alleviate free radical peroxide injury to free radical resisting peroxidating, thus contribute to
Slow down aging, extends the life-span.Hemopoietic function of bone marrow and every Immunological Markers for Cell-Mediated Immunity are had bright by lycium barbarum polysaccharide
Aobvious potentiation, can significantly improve the activity of the superoxide dismutase of body blood, liver and muscular tissue
Content, thus the removing of beneficially active oxygen, slow down aging and resisting fatigue；Increase antibody forming cell's
Quantity, improves antibody effects.Fructus Lycii is famous and precious medical material and tonic, it is possible to nourishing the liver, improving eyesight, peace
God, Fructus Lycii can be used to be used as medicine or make tea, steep in wine, stew, often drinks, can building body.
At present, the production method of Lycium chinense wine mainly has infusion method and fermentation method two kinds, and fermentation method is divided into again
Fermentation that dry wolfberry rehydration extraction of the juice ferments and fresh fructus lycii is squeezed the juice.The Lycium chinense wine that infusion method prepares has wine degree
The shortcoming such as high, mouthfeel is strong, fragrance is poor, easy precipitation, nutrition are low and waste is big, the most increasingly can not expire
Foot consumption demand；The fermentation of dry wolfberry rehydration generally extracts nutritional labeling by high-temp extracting, makes Fructus Lycii
Juice carries out feeding glucose fermentation again, and the Lycium chinense wine that this method produces lacks the odor characteristic of medlar fresh fruit, high warm macerating
Carry the Heat sensitive active composition destroyed in Fructus Lycii, and rehydration and benefit sugar operation reduce unit volume wine body
In nutrient content.In the fruit juice of fresh fructus lycii squeezing, the content of sugar is relatively low, and at 120-180g/L, this contains
Amount can only be converted into the alcoholic strength of 6-9%, and general fermentation Chinese wolfberry fruit wine uses the method for additional white sugar to reach
To preferable alcoholic strength, the existence of product sense pipe index is faint in color, feature of raw material fragrance is inconspicuous, mouth
The problems such as sense difference.
Summary of the invention
It is an object of the invention to provide a kind of operation become more meticulous, natural without, both can guarantee that natural juice was former
Taste can solve again the Fructus Lycii extra dry red wine brewing method that sugar content is not enough.
A kind of Fructus Lycii extra dry red wine brewing method, it is particular in that, comprises the steps: with fresh fructus lycii
For raw material, cleaned, broken after, use belt leather low temperature dipping to make fruit jam fermentation wine with dregs, add Fructus Lycii
Fruit wine yeast carries out one time fermentation under cryogenic, takes one time fermentation wine through squeezing, adds in wine
Concentrated Chinese wolfberry juice carries out ferment in second time and obtains ferment in second time wine, then makes Chinese wolfberry fruit dry through oak barrel during aging
Red.
Further, comprise the steps:
(1) fruit temperature is plucked when 10-15 DEG C, it is thus achieved that fresh fructus lycii；
(2) reject fruit and mould decayed fruit, with pure water spray irrigation, drain；
(3) broken: to adjust the spacing of disintegrating machine, make medlar fresh fruit degree of crushing reach 5-10 mesh；
(4) dipping: add 30-50g/ ton pectase, 40-60ppm in the collecting tank of the pulp pump of disintegrating machine
6% sulfur dioxide；Oak product is added from tank deck；Keep canful temperature at 14-15 DEG C, hold
Continuous 3-7 days；
(5) one time fermentation: add activated CY3079 yeast, at 15-18 DEG C of bottom fermentation 7-10d,
In sweat when the reduction amount of sugar amount every day is less than 0.7 ° of Brix, one time fermentation terminates；
(6) squeezing takes wine: first takes from stream wine after having fermented, then the Chinese wolfberry skin slag drained is inserted gas
Wine, mixing squeezing wine and gravity flow wine composition one time fermentation wine are squeezed in bag pressure crusher pressure；
(7) adjusting component: add concentrated Chinese wolfberry juice in wine base, make sugar content reach 40-80g/L；Use wine
Acid is adjusted to 3.5-4.0g/L by stone acid；Free sulur dioxide is adjusted to 25mg/L；
(8) ferment in second time: add activated EC1118 yeast in deployed one time fermentation wine,
12-15 DEG C of fermentation, until sugar content is less than 4g/L；
(9) under, glue pours in down a chimney: utilizing Bentonite and gelatin-compounded lower glue, pour into successively, limit bevelling stirs evenly,
15-30d is placed in 18-22 DEG C of clarification, and tank switching removes ending wine；
(10) oak barrel during aging: wine body is injected oak barrel, 15-18 DEG C, the underground of 70-75% humidity
Wine cellar aging 8-12 month；
(11) kieselguhr filters；
(12) cold treatment: the wine liquid after filtration is cold treatment 7-15d in-5 to-6 DEG C of refrigerated cylinders；
(13) cardboard filter: after cold treatment, selects 0.45 μm cardboard equality of temperature to filter；
(14) membrane filtration: 0.22 μm micro-pore-film filtration；
(15) sterile filling.
In step (1), fresh fructus lycii selects the summer fruit that the few juice of 7-8 month seed is many, in fruit temperature 10-15
DEG C time early morning or night pluck, or fruit after plucking is broken is placed in refrigerated cylinder fast prompt drop
Temperature is to 10-15 DEG C.
In step (4), oak product refers to oak chip and oak powder, and its consumption is respectively 0.2-1.0kg/
Ton pulp and 50-150g/ ton pulp.
In step (5) and step (8), the concrete operations of activated yeast are: yeast adds its quality
The mass fraction of 10-15 times be 10-20% 35-40 DEG C of sucrose solution in activate 20-30min.
The operation that the middle squeezing of step (6) takes wine is: carry out basic, normal, high three sections of squeezings, first paragraph
Pressure 150-300mb constant voltage 20-30mim, second stage pressure 300-500mb constant voltage 10-20min,
Phase III pressure 500-650mb constant voltage 10-15min.
In step (7), the preparation method of concentrated Chinese wolfberry juice is: Fructus Lycii squeezes clear juice and concentrates 1.2-2.5
Times, make sugar content reach 220-260g/L.
Further, concentration step specifically uses PVBF reverse osmosis GE membrane module to concentrate, film pressure
For 1.0-1.5Mp, temperature ＜ 30 DEG C, flow is 4-6t/h.
Also needing in step (8) add fermentation assistant, this fermentation assistant is DAP and vitamin B,
Addition is respectively 50-100mg/L and 25-50mg/L.
Step (10) is selected close grain oak barrel in slight baking 225L.
Test proves that, the Fructus Lycii extra dry red wine using the inventive method to produce brew has strong Qi
The Quercus acutissima Carr. of fragrant, graceful sweet-smelling and coordination is fragrant, and wine body harmony silk floss is soft, and unique style is nutritious.
Detailed description of the invention
The brewing method of the present invention uses a belt leather fermentation, makes peel be sufficiently impregnated with obtaining strong typical case
Chinese wolfberry fruit aroma color and luster and the abundant nutritional labeling of extraction；Add concentration fresh fructus lycii clear juice to carry out simultaneously
Ferment in second time, not only removes the long numb bitterness taste brought of skin slag dip time and raw taste from, also obtains
Necessary alcohol content.At present, brewing fruit wine field utilizes belt leather dipping fermentation to tie mutually with fermentation of clear juice
The second fermentation process closed there is not yet disclosure.High/low temperature half sponge process is utilized present in prior art
And therein add water operation and mainly solve the problem that feed moisture content is not enough, a hot fermentation purport
Utilizing high temperature to make enzymolysis and fermentation quickly carry out, pastel quickly generates moisture content, improves distillation yield；
Secondary low temperature fermentation is the impurity in order to remove in pastel, prevents microbiological contamination from going bad, makes fermentation more thorough
And wine body can be clarified.High/low temperature ferment in second time is to solve raw material defect, impregnates with belt leather of the present invention
The technical method combined with fermentation of clear juice and purpose all belong to different category.The Chinese holly of the inventive method brew
Qi color and luster is pleasant, and Qi is aromatic strongly fragrant, and mouthfeel is mellow and full, the plentiful coordination of wine body, nutritious.
The present invention provides a kind of Fructus Lycii extra dry red wine and preparation method thereof, and the method includes below step:
(1) selection: select the peaceful Xia Zhongning fresh fructus lycii summer fruit that the few juice of 7-8 month seed is many, exist in fruit temperature
Early morning when 10-15 DEG C or night pluck, and the fruit after maybe plucking is placed in refrigerated cylinder fast cooling extremely
10-15℃.K cryogenic treatment not only can ensure that the freshness of fruit, it is possible to the oxidase in passivation fruit.
(2) grain-by-grain seed selection, cleaning: fruit and mould decayed fruit are rejected in grain-by-grain seed selection, make full maturity and not damaged fruit
Ratio be maintained at 90%-98%, and wash away that agriculture is residual with pure water spray and dust, drain.Control into
Ripe degree can be prevented effectively from wine body the raw taste of appearance, in case affecting fruital.
(3) broken: to adjust the spacing of disintegrating machine, make degree of crushing reach the fruit of 10-20% like broken non-broken.
Degree of crushing too high-solubility oxygen amount is big, and Fructus Lycii wine with dregs is oxidized easily；Degree of crushing is the lowest is unfavorable for dipping
Extract.
(4) dipping: from the collecting tank of pulp pump add 30-50g/ ton pectase, the 6% of 40-60ppm
Sulfur dioxide；0.2-1.0Kg oak chip/ton pulp, 50-150g oak powder/ton pulp are from tank deck foundation Chinese holly
The amount that fructus lycii slurry enters is added；Keep canful temperature at 14-15 DEG C, continue 3-7 days.The dipping phase
Between should keep canful or tank deck be full of sterile nitrogen seal preserve, it is to avoid air oxidation.
(5) one time fermentation: slant preservation strain three grades is linked into fermentation tank after spreading cultivation, tank before fermentation starting
Holding at about 70-80%, at 15-18 DEG C of bottom fermentation 7-10d, fermentation starts, the opening of 3-5 time every day
Circulation, when in sweat, sugar measures the reduction amount of every day less than 0.7 ° of Brix, one time fermentation terminates.
(6) squeezing take wine: first take from stream wine after having fermented, after the Chinese wolfberry skin slag drained is inserted air bag
Wine is squeezed in squeezer pressure, carries out basic, normal, high three sections of squeezings, first paragraph pressure 150-300mb constant voltage
20-30mim, second stage 300-500mb constant voltage 10-20min, phase III 500-650mb is permanent
Pressure 10-15min.Mixing squeezing wine and gravity flow wine composition wine base.
(7) adjusting component: adding sugar content in wine base is 220-260g/L concentrated Chinese wolfberry clear juice, makes wine base
The sugar content of liquid reaches 40-80g/L；With tartaric acid, acid is adjusted to 3.5-4.0g/L；By free titanium dioxide
Sulfur is adjusted to 25mg/L.
(8) ferment in second time: add activated brewer's dried yeast and fermentation assistant in the wine base of allotment,
12-15 DEG C of fermentation, until sugar content is less than 4g/L.The fermentation later stage is stirred continuously, and makes ending wine and wine
Liquid is fully contacted, and makes thalline self-dissolving discharge zymosan, increases the roundness degree of wine body.
(9) under, glue pours in down a chimney: utilizing Bentonite and gelatin-compounded lower glue, pour into successively, limit bevelling stirs evenly,
15-30d is placed in 18-22 DEG C of clarification, and tank switching removes ending wine.
(10) oak barrel during aging: wine body is injected microgroove oak barrel in slight baking 225L, 15-18 DEG C,
70-75% humidity storage cellar aging 8-12 month.The smoke of slight baking oak barrel will not be covered
The delicate fragrance of Fructus Lycii, the oxygen transmission rate of middle close grain is not result in the Lycium chinense wine over oxidation that tannin content is few.
(11) the suspension bulky grains such as kieselguhr filters, main removing Quercus acutissima Carr. slag
(12) cold treatment: the wine liquid after filtration is cold treatment 7-15d in-5-6 DEG C of refrigerated cylinders.
(13) cardboard filter: after cold treatment, selects 0.45 μm cardboard equality of temperature to filter, and main filtration is freezing
During, the labile element that solubility with temperature reduces and separates out.
(14) membrane filtration: for keeping wine body microbial stability, 0.22 μm micro-pore-film filtration, cross and filter
Go the microorganism such as yeast, antibacterial.
(15) sterile filling.The temperature upper limit of whole technique is substantially no more than 30 DEG C, can effectively protect fruital
Scatter and disappear and the destruction of pigment.
The CY3079 yeast (LALVIN CY3079 yeast) of employing, EC1118 in the following example
Yeast is wine wine uses yeast fungus well known in the art.
Embodiment 1:
(1) the fruit temperature fresh fructus lycii when 10-15 DEG C is plucked early morning or the night of mid-July.
(2) fruit and mould decayed fruit are rejected in grain-by-grain seed selection, wash away with pure water spray that agriculture is residual and dust, drip
Dry.
(3) adjust the spacing of disintegrating machine, make medlar fresh fruit degree of crushing reach 5 mesh.
(4) from the collecting tank of pulp pump, 30g/ ton pectase, 6% sulfur dioxide of 60ppm are added；
The amount that 1.0Kg oak chip/ton pulp, 50g oak powder/ton pulp enter according to Fructus Lycii pulp from tank deck is entered
Row adds；Keep canful temperature at 14-15 DEG C, continue 7d.Canful or tank deck should be kept during dipping
It is full of sterile nitrogen and seals preservation.
(5) activated CY3079 yeast is linked into fermentation tank, and before fermentation starting, tank holds 70%,
At 15-18 DEG C of bottom fermentation 7d, fermentation starts, open loop three times a day, sugar amount in sweat
When the reduction amount of every day is less than 0.7 ° of Brix, one time fermentation terminates.
(6) first take from stream wine after having fermented, after the Chinese wolfberry skin slag drained is inserted Atmosphere Presser
Wine is squeezed in pressure, carries out basic, normal, high three sections of squeezings, first paragraph pressure 150mb constant voltage 30mim,
Second stage 500mb constant voltage 20min, phase III 650mb constant voltage 10min.Mixing squeezing wine
With gravity flow wine composition one time fermentation wine.
(7) in one time fermentation wine, add concentrated Chinese wolfberry juice, make the sugar content of original wine reach 80g/L；
With tartaric acid, acid is adjusted to 3.5g/L；Free sulur dioxide is adjusted to 25mg/L.
(8) in the wine base of allotment, activated EC1118 yeast and fermentation assistant are added, at 12-15
DEG C fermentation, until sugar content is less than 4g/L.The fermentation later stage is stirred continuously, and makes ending wine fully connect with wine liquid
Touch.Fermentation assistant is DAP and vitamin B, and addition is respectively 80mg/L and 35mg/L.
(9) utilizing Bentonite and gelatin-compounded lower glue, place 30d 18-22 DEG C of clarification, tank switching is removed
Ending wine.
(10) wine body is injected oak barrel, wine cellar aging 12 months.Oak barrel selects slight baking
Close grain oak barrel in roasting 225L.
(11) the suspension bulky grains such as kieselguhr filters, main removing Quercus acutissima Carr. slag.
(12) the wine liquid cold treatment 7d in-5 to-6 DEG C of refrigerated cylinders after filtering.
(13), after cold treatment, 0.45 μm cardboard equality of temperature is selected to filter.
(14) 0.22 μm micro-pore-film filtrations.
(15) sterile filling.
Embodiment 2:
(1) pluck the medlar fresh fruit of mid-July, be immediately placed in tank and be refrigerated to 10-15 DEG C.
(2) fruit and mould decayed fruit are rejected in grain-by-grain seed selection, wash away with pure water spray that agriculture is residual and dust, drip
Dry.
(3) adjust the spacing of disintegrating machine, make medlar fresh fruit degree of crushing reach 10 mesh.
(4) from the collecting tank of pulp pump, 50g/ ton pectase, 6% sulfur dioxide of 40ppm are added；
The amount that 0.5Kg oak chip/ton pulp, 150g oak powder/ton pulp enter according to Fructus Lycii pulp from tank deck
It is added；Keep canful temperature at 14-15 DEG C, continue 3d.Canful or tank should be kept during dipping
Top is full of sterile nitrogen and seals preservation.
(5) activated CY3079 yeast is linked into fermentation tank, and before fermentation starting, tank holds 80%
Left and right, at 15-18 DEG C of bottom fermentation 10d, or in sweat, sugar measures the reduction amount of every day less than 0.7 ° of Brix
Time, one time fermentation terminates.
(6) first take from stream wine after having fermented, after the Chinese wolfberry skin slag drained is inserted Atmosphere Presser
Wine is squeezed in pressure, carries out basic, normal, high three sections of squeezings, first paragraph pressure 300mb constant voltage 20mim,
Second stage 500mb constant voltage 20min, phase III 650mb constant voltage 10min.Mixing squeezing wine
With gravity flow wine composition one time fermentation wine.
(7) in one time fermentation wine, add concentrated Chinese wolfberry juice, make the sugar content of original wine reach 40g/L；
With tartaric acid, acid is adjusted to 4.0g/L；Free sulur dioxide is adjusted to 25mg/L.
(8) in the wine base of allotment, activated brewer's dried yeast and fermentation assistant are added, at 12-15
DEG C fermentation, until sugar content is less than 4g/L.The fermentation later stage is stirred continuously, and makes ending wine fully connect with wine liquid
Touch.Fermentation assistant is DAP and vitamin B, and addition is respectively 90mg/L and 45mg/L.
(9) utilizing Bentonite and gelatin-compounded lower glue, place 15d 18-22 DEG C of clarification, tank switching is removed
Ending wine.
(10) wine body is injected oak barrel, wine cellar aging 8 months.
(11) the suspension bulky grains such as kieselguhr filters, main removing Quercus acutissima Carr. slag
(12) the wine liquid cold treatment 15d in-5-6 DEG C of refrigerated cylinders after filtering.
(13), after cold treatment, 0.45 μm cardboard equality of temperature is selected to filter.
(14) 0.22 μm micro-pore-film filtrations.
(15) sterile filling.
Fructus Lycii extra dry red wine testing result after embodiment 1 method of the present invention produces is as follows:
1, organoleptic examination:
Color and luster: golden yellow to orange red, clear is glossy, without floating thing, is visible by naked eyes impurity.
Fragrance: elegant fragrance, the fragrant three class fragrance of Qi perfume, sweet-smelling and Quercus acutissima Carr. are coordinated strong.
Flavour: entrance is sweet, mellow and full, skeleton sense is strong, and Quercus acutissima Carr. tannin is fine and smooth, coordinates mellow, and pleasant impression is long.
2, physical and chemical inspection:
Alcoholic strength % (v/v): 12.8
Total sugar (with glucose meter) g/L:3.0
Titrable acid (in terms of tartaric acid) g/L:3.3
Volatile acid (with Acetometer) g/L:0.21
Sugar-free extract g/L:16.7
Total sulfur dioxide mg/L:68.5
Free sulur dioxide mg/L:30.1
Colourity (EBC): 13.10.
Claims (6)
1. a Fructus Lycii extra dry red wine brewing method, it is characterised in that comprise the steps:
(1) fruit temperature is plucked when 10-15 DEG C, it is thus achieved that fresh fructus lycii；
(2) reject raw Fructus Canarii and mould decayed fruit, with pure water spray irrigation, drain；
(3) broken: to adjust the spacing of disintegrating machine, make medlar fresh fruit degree of crushing reach 5-10 mesh；
(4) dipping: add 30-50g/ ton pectase, 40-60ppm in the collecting tank of the pulp pump of disintegrating machine
6% sulfur dioxide；Oak product is added from tank deck；Keep canful temperature at 14-15 DEG C, hold
Continuous 3-7 days；
(5) one time fermentation: add activated CY3079 yeast, at 15-18 DEG C of bottom fermentation 7-10d,
In sweat when the reduction amount of sugar amount every day is less than 0.7 ° of Brix, one time fermentation terminates；
(6) squeezing takes wine: first takes from stream wine after having fermented, then the Chinese wolfberry skin slag drained is inserted gas
Wine, mixing squeezing wine and gravity flow wine composition one time fermentation wine are squeezed in bag pressure crusher pressure；
(7) adjusting component: add concentrated Chinese wolfberry juice in one time fermentation wine, make sugar content reach 40-80g/L；
With tartaric acid, acid is adjusted to 3.5-4.0g/L；Free sulur dioxide is adjusted to 25mg/L；
(8) ferment in second time: add activated EC1118 yeast in deployed one time fermentation wine,
12-15 DEG C of fermentation, until sugar content is less than 4g/L；
(9) glue tank switching under: utilizing Bentonite and gelatin-compounded lower glue, pour into successively, limit bevelling stirs evenly,
15-30d is placed in 18-22 DEG C of clarification, and tank switching removes ending wine；
(10) oak barrel during aging: wine body is injected oak barrel, 15-18 DEG C, the underground of 70-75% humidity
Wine cellar aging 8-12 month；
(11) kieselguhr filters；
(12) cold treatment: the wine liquid after filtration is cold treatment 7-15d in-5 to-6 DEG C of refrigerated cylinders；
(13) cardboard filter: after cold treatment, selects 0.45 μm cardboard equality of temperature to filter；
(14) membrane filtration: 0.22 μm micro-pore-film filtration；
(15) aseptic canning；
In step (1), fresh fructus lycii selects the summer fruit that the few juice of 7-8 month seed is many, in fruit temperature 10-15 DEG C
Time early morning or night pluck；
The operation that the middle squeezing of step (6) takes wine is: carry out basic, normal, high three sections of squeezings, first paragraph
Pressure 150-300mb constant voltage 20-30mim, second stage pressure 300-500mb constant voltage 10-20min,
Phase III pressure 500-650mb constant voltage 10-15min.
2. Fructus Lycii extra dry red wine brewing method as claimed in claim 1, it is characterised in that: step (4)
Middle oak product refers to oak chip and oak powder, its consumption be respectively 0.2-1.0kg/ ton pulp and
50-150g/ ton pulp.
3. Fructus Lycii extra dry red wine brewing method as claimed in claim 1, it is characterised in that: step (5)
With the concrete operations of activated yeast in step (8) it is: yeast is added the quality of its quality 10-15 times
Mark be 10-20% 35-40 DEG C of sucrose solution in activate 20-30min.
4. Fructus Lycii extra dry red wine brewing method as claimed in claim 1, it is characterised in that: step (7)
The preparation method of middle concentrated Chinese wolfberry juice is: Fructus Lycii squeezes clear juice and concentrates 1.2-2.5 times, make sugar content reach
To 220-260g/L.
5. Fructus Lycii extra dry red wine brewing method as claimed in claim 1, it is characterised in that: step (8)
In also need to add fermentation assistant, this fermentation assistant is DAP and vitamin B, addition be respectively
50-100mg/L and 25-50mg/L.
6. Fructus Lycii extra dry red wine brewing method as claimed in claim 1, it is characterised in that: step (10)
Close grain oak barrel in 225L is slightly toasted in middle selection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376022.8A CN104232400B (en) | 2014-08-02 | 2014-08-02 | Fructus Lycii extra dry red wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376022.8A CN104232400B (en) | 2014-08-02 | 2014-08-02 | Fructus Lycii extra dry red wine brewing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104232400A CN104232400A (en) | 2014-12-24 |
| CN104232400B true CN104232400B (en) | 2016-09-14 |
Family
ID=52221311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410376022.8A Active CN104232400B (en) | 2014-08-02 | 2014-08-02 | Fructus Lycii extra dry red wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104232400B (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104845858B (en) * | 2015-04-23 | 2017-03-29 | 宁夏红中宁枸杞制品有限公司 | A kind of production technology without alcohol Chinese wolfberry fruit wine |
| CN105360842A (en) * | 2015-10-11 | 2016-03-02 | 青海泰柏特生物科技有限公司 | Method for improving nutritive value of Chinese wolfberry juice |
| CN108300626A (en) * | 2017-01-11 | 2018-07-20 | 李君� | A kind of fermented soy method of your corruption plum wine |
| CN106701431A (en) * | 2017-02-03 | 2017-05-24 | 宁夏森淼枸杞科技开发有限公司 | Method for making Chinese wolfberry fermented wine by utilizing fresh Chinese wolfberries |
| CN106754080A (en) * | 2017-02-03 | 2017-05-31 | 宁夏森淼枸杞科技开发有限公司 | A kind of method that utilization dried fruit of lycium barbarum brewages fermentation Chinese wolfberry fruit wine |
| CN109161461A (en) * | 2018-08-15 | 2019-01-08 | 宁夏红枸杞产业有限公司 | A kind of brewage process of lycium ruthenicum fruit wine |
| CN109136015A (en) * | 2018-09-12 | 2019-01-04 | 宁夏北方天成生物科技有限公司 | A kind of brewing method of the Chinese-wolfberry nutritive fruit wine rich in a variety of fructus lycii effective components |
| CN108841545A (en) * | 2018-09-27 | 2018-11-20 | 宁夏北方天成生物科技有限公司 | A kind of production method of the tasty and refreshing type Chinese wolfberry fruit wine of half sweet tea |
| CN109182003A (en) * | 2018-10-12 | 2019-01-11 | 青海昆仑河枸杞有限公司 | A kind of brewing method of Chinese wolfberry fruit wine |
| CN109517707A (en) * | 2018-12-17 | 2019-03-26 | 宁夏北方天成生物科技有限公司 | A method of producing Fruity type Lycium chinense wine |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
| CN112646674A (en) * | 2021-01-20 | 2021-04-13 | 天津农学院 | Brewing method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry |
| CN115161142A (en) * | 2022-06-26 | 2022-10-11 | 江西科技师范大学 | Brewing process of fruit wine |
| CN116121018A (en) * | 2023-02-21 | 2023-05-16 | 宁夏红枸杞产业有限公司 | Wolfberry fresh fruit sparkling wine and preparation method thereof |
| CN115992035A (en) * | 2023-03-10 | 2023-04-21 | 宁夏鹤泉葡萄酒有限公司 | Brewing technical method of wolfberry brandy |
| CN117305044A (en) * | 2023-10-30 | 2023-12-29 | 吉林麦吉翁酒业有限公司 | High-quality foaming fruit wine and preparation method thereof |
Citations (10)
| 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 |
| CN1465691A (en) * | 2002-09-23 | 2004-01-07 | 宁夏香山酒业(集团)有限公司 | Method for producing Chinese wolfberry liquor |
| CN1782065A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape mixed fermentation wine |
| CN101457188A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Medlar fruit wine |
| CN101701172A (en) * | 2009-11-24 | 2010-05-05 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN102453647A (en) * | 2010-10-22 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Pre-treatment method for medlar fermentation wine |
| CN102703279A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN103555501A (en) * | 2013-10-21 | 2014-02-05 | 宁夏红中宁枸杞制品有限公司 | Preparation method of medlar wine fermented mash |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
-
2014
- 2014-08-02 CN CN201410376022.8A patent/CN104232400B/en active Active
Patent Citations (10)
| 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 |
| CN1465691A (en) * | 2002-09-23 | 2004-01-07 | 宁夏香山酒业(集团)有限公司 | Method for producing Chinese wolfberry liquor |
| CN1782065A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape mixed fermentation wine |
| CN101457188A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Medlar fruit wine |
| CN101701172A (en) * | 2009-11-24 | 2010-05-05 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN102453647A (en) * | 2010-10-22 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Pre-treatment method for medlar fermentation wine |
| CN102703279A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN103555501A (en) * | 2013-10-21 | 2014-02-05 | 宁夏红中宁枸杞制品有限公司 | Preparation method of medlar wine fermented mash |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 《枸杞酒生产工艺初探》;杨天英;《中国酿造》;20051220(第12期);第52页左栏第4段至右栏倒数第2段 * |
| 果胶酶澄清枸杞汁最佳工艺条件研究;李勇 等;《食品科技》;20120620;第37卷(第6期);第113-116页 * |
| 枸杞酒枸杞酶解条件的研究;汤卫华 等;《中国酿造》;20140615;第33卷(第6期);第103-106页 * |
| 鲜枸杞汁发酵酒生产工艺研究;贺晓光 等;《农业科学研究》;20081225;第29卷(第4期);第77-79页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104232400A (en) | 2014-12-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232400B (en) | Fructus Lycii extra dry red wine brewing method | |
| CN101285027B (en) | Fermented fresh fructus momordicae wine and brewing process thereof | |
| CN102703279B (en) | Process for producing sparkling medlar fruit wine | |
| CN104845858B (en) | A kind of production technology without alcohol Chinese wolfberry fruit wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN105002066A (en) | Pawpaw liqueur brewing method | |
| CN109385352A (en) | A kind of cherry fruit wine brewage process | |
| CN101701172A (en) | Ice medlar wine and brewing method thereof | |
| CN106635698A (en) | Fermented holboelliafargesiireaub fruit wine and preparation method thereof | |
| CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
| CN107739693A (en) | Mulberry fruit formula of rice wine and compound method | |
| CN107012037A (en) | The brewage process of Portugal's Qi extra dry red wine | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN106190676A (en) | A kind of preparation method of Yam Beer | |
| CN104498253B (en) | A kind of brewing method of roselle hydromel | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN102277272A (en) | Medlar biological wine and brewing process thereof | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN104017691A (en) | Method for brewing schisandra chinensis fruit wine | |
| CN103627567A (en) | Momordica grosvenori flower semi-sweet flavored wine and making process thereof | |
| CN102373130B (en) | Production process for burdock wine | |
| CN106947654A (en) | A kind of blue Red Hill raisin wine of ganoderma lucidum snow and preparation method thereof | |
| CN107236643A (en) | A kind of preparation method of Fragrant fruit wine | |
| CN101475898A (en) | Fruit wine with four fruit wines as ingredients |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Jinshan Inventor after: Nie Yonghua Inventor after: Dong Jianfang Inventor after: Yu Kun Inventor before: Yu Kun Inventor before: Cui Zhenhua Inventor before: Nie Yonghua Inventor before: Dong Jianfang Inventor before: Chen Ling |
|
| COR | Change of bibliographic data | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Brewing method for wolfberry dry red wine Effective date of registration: 20180126 Granted publication date: 20160914 Pledgee: Cao Guangjiang Pledgor: Ningxiahong Zhongning Wolfberry Products Co., Ltd. Registration number: 2018990000078 |
|
| PP01 | Preservation of patent right |
Effective date of registration: 20180427 Granted publication date: 20160914 |
|
| PP01 | Preservation of patent right | ||
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20191011 Granted publication date: 20160914 |
|
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20191011 Granted publication date: 20160914 |
|
| CI03 | Correction of invention patent | ||
| CI03 | Correction of invention patent |
Correction item: preservation of patent right and its discharge Correct: Revoking the preservation registration of patent right False: Preservation registration of patent right Number: 47-01 Volume: 35 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200306 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: The new 751200 the Ningxia Hui Autonomous Region city centre in the county of Fort Street Patentee before: Ningxiahong Zhongning Wolfberry Products Co., Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210617 Address after: 755000 Xinbao Town, Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: NINGXIAHONG CHINESE WOLFBEERY INDUSTRY Co.,Ltd. Address before: 755000 Ningxia iron and Steel Group Co., Ltd., Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee before: Cao Guangjiang |