CN108441383A - A kind of lycium ruthenicum fruit wine and preparation method thereof - Google Patents
A kind of lycium ruthenicum fruit wine and preparation method thereof Download PDFInfo
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- CN108441383A CN108441383A CN201810571607.3A CN201810571607A CN108441383A CN 108441383 A CN108441383 A CN 108441383A CN 201810571607 A CN201810571607 A CN 201810571607A CN 108441383 A CN108441383 A CN 108441383A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/21—Amaranthaceae (Amaranth family), e.g. pigweed, rockwort or globe amaranth
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/254—Acanthopanax or Eleutherococcus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/69—Polygalaceae (Milkwort family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P13/00—Drugs for disorders of the urinary system
- A61P13/12—Drugs for disorders of the urinary system of the kidneys
Abstract
The present invention relates to a kind of lycium ruthenicum fruit wine and preparation method thereof.The invention improves the nutritive value of lycium ruthenicum fruit wine by adding Chinese medicine and nutriment in lycium ruthenicum dry fruit meat and regulating and controlling its type and content.Its method is that Radix Glycyrrhizae, Poria cocos, radix rehmanniae recen, prepared rehmannia root, the root of bidentate achyranthes, Radix Polygalae, cortex acanthopanacis, grass-leaved sweetflag, the root bark of Chinese wolf-berry, honey and pure water are added in lycium ruthenicum dry fruit meat, and a kind of health lycium ruthenicum wine is prepared by lycium ruthenicum wine fermentation process.The lycium ruthenicum wine has effects that apparent radioresistance, liver-kidney tonifying, reducing blood lipid blood pressure lowering, tranquilize the mind and promote the intelligence, strengthen immunity, and has other various health-cares concurrently, and nutrition more horn of plenty.Product color is bright-coloured, and clarification is bright, sour-sweet moderate, and mouthfeel is coordinated, and long-term drinking is good for one's health longevity.
Description
The content of present invention belongs to the preparing technical field of drinks drink, is related to a kind of making as primary raw material using lycium ruthenicum
Drink fruit wine and preparation method thereof.
Lycium ruthenicum (Cornus officinalis) is to originate in China Shaanxi, Zhejiang, Anhui, Henan, Sichuan, Shanxi extensively
Etc. ground xylophyta.According to modern chemical analysis, lycium ruthenicum contains the stronger lycium ruthenicum glucoside of physiological activity, tartaric acid, nutgall
The active ingredients such as acid, malic acid, resin, tannin and multivitamin, having enhances the pharmacological actions such as immune, anti-inflammatory, antibacterial,
Function tonifies the liver and kidney, puckery smart prevent prolapse, can cure mainly under dizziness and tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, uterine bleeding band, profuse sweating
The diseases such as collapse, Heat Diabetes are common rare traditional Chinese medicines simply in tcm clinical practice.
There are two types of the lycium ruthenicum fruit wine occurred currently on the market：One is using lycium ruthenicum dry fruit as raw material, add in other
Medicinal material blends production with soaking in Chinese liquor；Second is that using lycium ruthenicum fresh fruit as raw material, the starch raw materials fermentation life such as addition rice, glutinous rice
Production.Though the lycium ruthenicum fruit wine that above-mentioned soaking in Chinese liquor blends method production maintains drug effect, mouthfeel is poor, and it is more not adapt to consumer
Sample drinks demand, and its shelf-life is short, is easy to precipitate and generates the harmful substances such as cotton-shaped gelling object；Add rice etc.
Though the lycium ruthenicum fruit wine of starch fermenting and producing is good in taste, long shelf-life reduces drug effect, and the purpose of health care is not achieved,
In addition, purely fresh fruit fermentation is subject to seasonal restrictions, the requirement of fruit wine production whole year production cannot be met, utilization rate of equipment and installations is low.
It is an object of the invention to be solved to problem of the existing technology, provide one kind is with lycium ruthenicum dry fruit meat
The good lycium ruthenicum fruit wine and preparation method thereof of the in good taste of primary raw material fermented soy, long shelf-life and health properties.
Technical solution for realizing foregoing invention purpose is such：The alcoholic strength v/ of every 1000 unit of weights
V is made using the raw material of unit of weight same as below proportioning through mixed fermentation brewing of 9%~12% lycium ruthenicum fruit wine,
The method for being used to prepare the lycium ruthenicum fruit wine includes processing step below：
A. the honey of 80~220 unit of weights is added in the pure water of 1200~1500 unit of weights and sugar is made
Liquid, by lycium ruthenicum dry fruit, Radix Glycyrrhizae, Poria cocos, radix rehmanniae recen, prepared rehmannia root, the root of bidentate achyranthes, Radix Polygalae, cortex acanthopanacis, grass-leaved sweetflag, the root bark of Chinese wolf-berry after remove seed
Clean respectively disinfection after impurity elimination (wherein Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag crush rear yarn cloth packaging), by lycium ruthenicum dry fruit, Chinese medicine and
Liquid glucose is incorporated to stainless steel fermentation tank inoculation dry ferment and carries out main fermentation, and every 1000 unit of weight liquid glucoses inoculation dry ferment amount is
0.2~0.3 unit of weight, (i.e. every thousand kilograms of liquid glucose inoculation dry ferment amounts are 200~300 grams), and uniform stirring is carried out, together
When increase by the sulfur dioxide antioxygen of 30~55ppm by every liter of liquid glucose, main fermentation carries out 10~15 days, and fermentation temperature is controlled 20
It~25 DEG C, during which stirs 1~3 time, 30 minutes every time, when, fermentation temperature vigorous when main fermentation reaches 30~35 DEG C, continues daily
Fermentation 6~8 days obtains alcoholic strength v/v up to 9%~12% main fermentation material after residual sugar is less than 4g/L；
B. lycium ruthenicum dry fruit in main fermentation material, Poria cocos, radix rehmanniae recen, prepared rehmannia root, remote is rapidly separated after main fermentation
The pericarp of will, cortex acanthopanacis, the root bark of Chinese wolf-berry, pull out gauze packaging Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag, then by after peeling material be sent into
Stainless steel fermentation tank is fermented after carrying out, and at 20~25 DEG C, the time is 30 days~35 days for rear fermentation temperature control, waits for that fermentation is completely quiet
When only, no longer blistering, by zymotic fluid merging except clarifying in wine tank, zymotic fluid per ton adds 50~200 grams of egg-white powder when clarification
With 0.2~0.8 gram of bentonite, rear sealing and standing is stirred 30~60 days, detach pure mellow wine later and wine foot, pure mellow wine juice are held
In cleaned in advance and sterilizing stainless cylinder of steel；
C. during the fermentation, pass through saccharimeter, alcohol concentration instrument, fruit wine densimeter, acidity test instrument, alcohol (ethyl alcohol)
The Instrument measurings such as refractometer, sugar, acid, the wine physical and chemical index composition of the pure mellow wine juice of control adjustment in time, make up to standard value sugariness
Wine alcoholic strength v/v is 9%~12% (total reducing sugar is by 50~80g/ of glucose meter liters, total acid 4~6g/ liters in terms of tartaric acid)；
Wine liquid after complying with standard is refrigerated to the freezing point of wine by dJelly wine is carried out, is kept for 10~15 days, is thoroughly reached
To clear, sweet tea type wine is made；
E. using 30 stainless steel plate frame filters and degerming cardboard is added to be filtered the wine liquid after freezing and making, filtered
Area is 12 squares；
F. by filtered product wine carry out successively it is filling, beat plug, examine after case be put in storage.
Constitute inventive formulation ten kinds of raw materials belongs to be both drug not only food, can cure the disease but energy disease-prevention health day
Right green plants, each all has original medication and food therapy value, and each raw material cooperation nothing mutually feeds and dislikes, mutually supports
The side effect to disappear.The medicinal efficacy of each material is as described below：
Lycium ruthenicum：It tonifies the liver and kidney, puckery smart prevent prolapse；
Radix Glycyrrhizae：Tonifying middle-Jiao and Qi, it is clearing heat and detoxicating；
Poria cocos：Clearing damp and promoting diuresis, beneficial spleen and stomach, antitoxic heart-soothing and sedative；
Radix rehmanniae recen：Clearing heat and promoting fluid enriching yin, blood-nourishing；
Prepared rehmannia root：It enriches blood enriching yin, beneficial to spirit and marrow；
The root of bidentate achyranthes：Invigorate blood circulation, filling liver kidney
Radix Polygalae：Tranquilize the mind and promote the intelligence, eliminating the phlegm, detumescence；
Cortex acanthopanacis；There is wind-damp dispelling, tonify the liver and kidney, strengthens muscles and bones, inducing diuresis for removing edema；
Grass-leaved sweetflag：Qi-regulating, promoting blood circulation, relieve heat are dried；
The root bark of Chinese wolf-berry：Tonifying kidney and benefiting sperm nourishes the liver to improve visual acuity, blood-enriching tranquillizing, promoting production of body fluid and nourishing the lung cough-relieving；
Compared with prior art, the technology of the present invention technique breaches the technological difficulties of previous lycium ruthenicum dry fruit fermentation, is formed
More perfect product formula；According to the Recipe at the product of several series such as lycium ruthenicum sweet wine, ligueur, both protected
The drug effect of lycium ruthenicum has been held, and has reached good mouthfeel, long shelf-life (shelf-life is 8 years), the advantages that health is strong,
The diversified demand of consumer can be better adapted to；And the present invention directly uses the fermentation raw material and method of dry fruit, developing
Raw material utilizes time range, has broken away from " bottleneck " that pure fresh fruit fermentation is subject to seasonal restrictions, has solved fresh fruit Seasonal Production and fruit
The contradiction in the whole year production period of wine, improves utilization rate of equipment and installations.
Embodiment one
1, after taking 1000 kilograms of lycium ruthenicum remove seed dry fruits for originating in Shan south Qingling mountain area while taking to clean disinfection impurity elimination respectively
25 kilograms of Radix Glycyrrhizaes, 25 kilograms of Poria cocos, 20 kilograms of radix rehmanniae recens, 25 prepared rehmannia roots and 10 kilograms of roots of bidentate achyranthes, 20 kilograms of Radix Polygalaes, 35 kilogram five
Add skin, 10 kilograms of grass-leaved sweetflags, 40 kilograms of root barks of Chinese wolf-berry (wherein Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag crush rear yarn cloth packaging), by 180 kilograms
Honey and 1200 kilograms of pure water be mixed and made into liquid glucose；Lycium ruthenicum dry fruit, Chinese medicine and liquid glucose are incorporated to stainless steel fermentation
Tank is inoculated with dry ferment and carries out main fermentation, and every kilogram of liquid glucose inoculation dry ferment amount is 0.25 gram, while being increased by every liter of liquid glucose
The SO2 antioxygens of 50ppm, main fermentation carry out 15 days, and fermentation temperature is controlled at 20~25 DEG C, is during which stirred daily 2 times, every time 30 points
Clock, fermentation temperature vigorous after main fermentation obtain residual sugar less than 4g/L, wine up to fermentation 7 days after 30~35 DEG C, is continued, by measurement
Main fermentation material of the precision up to 12% (v/v)；
2, lycium ruthenicum dry fruit in main fermentation material, Poria cocos, radix rehmanniae recen, prepared rehmannia root, remote is rapidly separated after main fermentation
The pericarp of will, cortex acanthopanacis, the root bark of Chinese wolf-berry, pull out gauze packaging Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag, then by after peeling material be sent into
Stainless steel fermentation tank is fermented after carrying out, and for the control of rear fermentation temperature at 20~25 DEG C, the time is 30 days, waits fermenting totally stationary, no
When recurrence bubble, by zymotic fluid merging except clarifying in wine tank, every kilogram of zymotic fluid adds 0.12 gram of egg-white powder and bentonite when clarification
It 0.0005 gram, stirs rear sealing and standing 45 days, detaches pure mellow wine and wine foot later, pure mellow wine juice is contained in cleaned in advance
In the clean stainless cylinder of steel of sterilizing；
3, pass through the instruments such as saccharimeter, alcohol concentration instrument, fruit wine densimeter, acidity test instrument, alcohol (ethyl alcohol) refractometer
It measures, sugar, acid, the wine physical and chemical index composition of the pure mellow wine juice of control adjustment in time, making up to standard value sugariness wine alcoholic strength v/v is
12% (total reducing sugar is by 70~80g/ of glucose meter liters, total acid 5~6g/ liters in terms of tartaric acid)；
4, wine liquid after complying with standard is refrigerated to the freezing point of wineIt carries out jelly wine, is kept for 10~15 days, thoroughly
Reach clear, 1000 kilograms of lycium ruthenicum sweet tea type wine is made；
5, using 30 stainless steel plate frame filters and degerming cardboard is added to be filtered the wine liquid after freezing and making, filtered
Area is 12 squares；
6, by filtered product wine carry out successively it is filling, beat plug, examine after case be put in storage.
Embodiment two
1, after taking 1200 kilograms of lycium ruthenicum remove seed dry fruits for originating in Shan south Qingling mountain area while taking to clean disinfection impurity elimination respectively
35 kilograms of Radix Glycyrrhizaes, 35 kilograms of Poria cocos, 35 kilograms of radix rehmanniae recens, 35 prepared rehmannia roots and 20 kilograms of roots of bidentate achyranthes, 35 kilograms of Radix Polygalaes, 45 kilogram five
Add skin, 15 kilograms of grass-leaved sweetflags, 55 kilograms of root barks of Chinese wolf-berry (wherein Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag crush rear yarn cloth packaging), by 220 kilograms
Honey and 1500 kilograms of pure water be mixed and made into liquid glucose；Lycium ruthenicum dry fruit, Chinese medicine and liquid glucose are incorporated to stainless steel fermentation
Tank is inoculated with dry ferment and carries out main fermentation, and every kilogram of liquid glucose inoculation dry ferment amount is 0.25 gram, while being increased by every liter of liquid glucose
The SO2 antioxygens of 45ppm, main fermentation carry out 15 days, and fermentation temperature is controlled at 20~25 DEG C, is during which stirred daily 2 times, every time 30 points
Clock, fermentation temperature vigorous after main fermentation obtain residual sugar less than 4g/L, wine up to fermentation 7 days after 30~35 DEG C, is continued, by measurement
Main fermentation material of the precision up to 10% (v/v)；
2, lycium ruthenicum dry fruit in main fermentation material, Poria cocos, radix rehmanniae recen, prepared rehmannia root, remote is rapidly separated after main fermentation
The pericarp of will, cortex acanthopanacis, the root bark of Chinese wolf-berry, pull out gauze packaging Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag, then by after peeling material be sent into
Stainless steel fermentation tank is fermented after carrying out, and for the control of rear fermentation temperature at 20~25 DEG C, the time is 30 days, waits fermenting totally stationary, no
When recurrence bubble, by zymotic fluid merging except clarifying in wine tank, every kilogram of zymotic fluid adds 0.12 gram of egg-white powder and bentonite when clarification
It 0.0005 gram, stirs rear sealing and standing 45 days, detaches pure mellow wine and wine foot later, pure mellow wine juice is contained in cleaned in advance
In the clean stainless cylinder of steel of sterilizing；
3, pass through the instruments such as saccharimeter, alcohol concentration instrument, fruit wine densimeter, acidity test instrument, alcohol (ethyl alcohol) refractometer
It measures, sugar, acid, the wine physical and chemical index composition of the pure mellow wine juice of control adjustment in time, making up to standard value sugariness wine alcoholic strength v/v is
10% (total reducing sugar is by 60~70g/ of glucose meter liters, total acid 4~6g/ liters in terms of tartaric acid)；
4, wine liquid after complying with standard is refrigerated to the freezing point of wineIt carries out jelly wine, is kept for 10~15 days, thoroughly
Reach clear, 1000 kilograms of lycium ruthenicum sweet tea type wine is made；
5, using 30 stainless steel plate frame filters and degerming cardboard is added to be filtered the wine liquid after freezing and making, filtered
Area is 12 squares；
6, by filtered product wine carry out successively it is filling, beat plug, examine after case be put in storage.
Claims (1)
1. a kind of lycium ruthenicum fruit wine, it is characterised in that the lycium ruthenicum that the alcoholic strength v/v of every 1000 unit of weights is 9%~12%
Fruit wine is made using the raw material of unit of weight same as below proportioning through mixed fermentation brewing：
The method for being used to prepare the lycium ruthenicum fruit wine includes processing step below：
A. the honey of 180~220 unit of weights is added in the pure water of 1200~1500 unit of weights and liquid glucose is made, it will
Lycium ruthenicum dry fruit meat, Radix Glycyrrhizae, Poria cocos, radix rehmanniae recen, prepared rehmannia root, the root of bidentate achyranthes, Radix Polygalae, cortex acanthopanacis, grass-leaved sweetflag, the root bark of Chinese wolf-berry point after remove seed
Impurity elimination after sterilizing is not cleaned, and wherein Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag crushes rear yarn cloth packaging；By lycium ruthenicum dry fruit meat, Chinese medicine and sugar
Liquid is incorporated to stainless steel fermentation tank inoculation dry ferment and carries out main fermentation, and every 1000 unit of weight liquid glucoses inoculation dry ferment amount is 0.2
~0.3 unit of weight, and uniform stirring is carried out, while increasing by the sulfur dioxide antioxygen of 30~55ppm by every liter of liquid glucose, it is main
Fermentation carries out 10~15 days, and fermentation temperature is controlled at 20~25 DEG C, is during which stirred daily 1~3 time, 30 minutes every time, is waited for main hair
When ferment is vigorous, fermentation temperature reaches 30~35 DEG C, continue fermentation 6~8 days, after residual sugar less than after 4g/L, acquisition alcoholic strength v/v reaches
9%~12% main fermentation material；
B. be rapidly separated after main fermentation lycium ruthenicum dry fruit meat in main fermentation material, Poria cocos, radix rehmanniae recen, prepared rehmannia root, Radix Polygalae,
The pericarp of cortex acanthopanacis, the root bark of Chinese wolf-berry, pull out gauze packaging Radix Glycyrrhizae, the root of bidentate achyranthes, grass-leaved sweetflag, then by after peeling material be sent into it is stainless
Steel fermentation tank ferments after carrying out, and for the control of rear fermentation temperature at 20~25 DEG C, the time is 30 days~35 days, wait fermenting it is totally stationary,
When no longer blistering, by zymotic fluid merging except clarifying in wine tank, zymotic fluid per ton adds 50~200 grams of egg-white powder and soap when clarification
0.2~0.8 gram of soil, stirs rear sealing and standing 30~60 days, detaches pure mellow wine later and wine foot, pure mellow wine juice are contained in thing
In first cleaned and sterilizing stainless cylinder of steel；
C. during the fermentation, by Instrument measuring, sugar, acid, the wine physical and chemical index composition of the pure mellow wine juice of control adjustment in time are allowed to
It is 9%~12% to reach standard value sugariness wine alcoholic strength v/v；
D., freezing point -5~-6 DEG C that wine liquid after complying with standard is refrigerated to wine carry out jelly wine, are kept for 10~15 days, are thoroughly reached
Sweet tea type wine is made in clear；
E. using 30 stainless steel plate frame filters and degerming cardboard is added to be filtered the wine liquid after freezing and making, filter area
It is 12 squares；
F. by filtered product wine carry out successively it is filling, beat plug, examine after case be put in storage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109554267A (en) * | 2018-11-16 | 2019-04-02 | 安徽师范大学 | A kind of lycium ruthenicum, pomegranate compound fruit wine and preparation method thereof |
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| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
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| CN104928141A (en) * | 2015-07-16 | 2015-09-23 | 天津商业大学 | Preparation method of lycium ruthenicum honey fruit wine |
| CN106987494A (en) * | 2017-04-13 | 2017-07-28 | 丁晓明 | Cornel fruit wine and preparation method thereof |
| CN107828591A (en) * | 2017-11-29 | 2018-03-23 | 孙铭岐 | A kind of spill fruit wine and preparation method thereof |
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