CN1118372A

CN1118372A - Brewing method for Barbary Wolfberry wine

Info

Publication number: CN1118372A
Application number: CN 94111902
Authority: CN
Inventors: 罗振大
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-09-10
Filing date: 1994-09-10
Publication date: 1996-03-13

Abstract

The method for brewing wolfberry-grape wine having unique sour-sweet taste includes such technological steps as screening fresh wolfberry fruit and grape as raw materials, mixing, breaking, removing stem, making undecanted wine, fermentation, clarification and sterilization.

Description

A kind of brewage of Lycium Chinense-grape wine

The present invention relates to a kind of brewage of Lycium Chinense-grape wine, this method is a raw material with fresh fructus lycii and grape, and is formulated after sorting, belongs to the beverage class.Over the past thousands of years, folks of china custom is drunk the matrimony vine infusing drugs in wine, and in recent years, Yibin Qijiu Winery is main raw material with the matrimony vine, be batching with red date etc., and technologies such as employing steeping in wine bubble are made Qi wine.At present, adopt with raw material matrimony vine and the grape brew sweet and sour taste of associating with, have strong matrimony vine, grape mixed flavor wolfberry wine method and have matrimony vine and the health care low alcohol of grape local flavor.Do not find report as yet in China.

The purpose of this invention is to provide a kind of is the method for raw material brew wolfberry wine with fresh fructus lycii and grape, goes out to have unique flavor with this method brew, sweet and sour taste, the wolfberry wine of strong matrimony vine, grape mixing local flavor.

The object of the present invention is achieved like this, fresh fructus lycii, grape is respectively after sorting, by (5～30%) of fresh fructus lycii with the grape weight ratio: (95～70%) proportioning is mixed fragmentation and is removed stalk, to the Lycium berry and grape wine with dregs, after adding a little Sulfothiorine, temperature be controlled at 20 °～30 ℃ ferment to pol reduce to 5 ° below the Bx after, separate through squeezing, separating obtained Lycium berry and grape mixed solution is fermented once more, under 10 °～25 ℃ temperature, stored about 1 month, change bucket, changed bucket 1 time every 2 to 3 months, at least change bucket more than three times after, brew Lycium berry and grape work in-process wine into, be positioned under 10～20 ℃ the temperature and preserve (2～5) % that added wolfberry wine weight in 2～3 months again.After the honey clarification, filter the bottling sterilization and promptly brew wolfberry wine into.

Below in conjunction with embodiment the present invention is further described.

Embodiment:

Get the raw materials ready: 20 kilograms of fresh fructus lyciis, 80 kilograms of grapes, fresh fructus lycii cleaned for 20 kilograms send into the sifting machine sorting, after 80 kilograms of grapes are sent into the sifting machine sorting, dropping into pulverizer together carries out fragmentation and goes to obstruct to matrimony vine, after the grape mash, add a little Sulfothiorine, after 30 ℃ of temperature bottom fermentation to pols are reduced to 5 ° of Bx, after the input squeezing machine squeezes, separate, the Lycium berry and grape mixed solution that separates the back gained is fermented once more, after storing 1 month under 20 ℃ of temperature, bucket is changed in the taking-up of Lycium berry and grape mixed solution, changed bucket after per 3 months once, change bucket altogether three times, promptly brew the work in-process wolfberry wine into, the work in-process wolfberry wine is placed under 10 °～20 ℃ temperature stored 2 months, add 3 kilograms of honey, temperature is controlled at 18 ℃, clarify after 8 hours, take out and filter, carry out can after the filtration, carry out pasteurization, its sterilising temp is 80 ℃, and the time is 10 minutes, promptly brews wolfberry wine into.

Press the check of QB-92-84 drinks method of inspection through relevant department, check the technical requirements of this wine to be:

One, sense index:

Color and luster: golden transparent liquid

Fragrance: have strong red Qi, grape mixed flavor, the people pleased in fragrance and accent

Mouthfeel: the inlet sweet and sour taste, coordinate the tail sense and return sweet comfortable

Two, physics and chemistry sanitary index

Wine degree: 15 ± 1% (V/V)

Total reducing sugar: 13 ± 1g/100mm (with glucose meter)

Total acid: 0.5 ± 1g/100ml (with citrometer)

Potato spirit (g/100ml) :≤0.2

Methyl alcohol: (g/100ml):＜0.4

Plumbous (in pb mg/l)＜1

Manganese (in Mn mg/l)＜2

Claims

1, a kind of brewage of Lycium Chinense-grape wine, its feature greater than fresh fructus lycii and grape respectively through sorting, press (5～30) %:(95～70 of fresh fructus lycii and grape weight) %, carrying out fragmentation after the mixing goes to obstruct to the Lycium berry and grape wine with dregs, after adding a little Sulfothiorine, temperature be controlled at 20 °～30 ℃ ferment to pol fall 5 ° below the Bx after, the squeezing of Lycium berry and grape wine with dregs is separated, the Lycium berry and grape mixed solution that separates the back gained ferments once more, under 10 °～20 ℃ temperature, stored about 1 month, change bucket, changed once bucket every 2 to 3 months, at least change bucket more than three times, promptly brew Lycium berry and grape work in-process wine into, this work in-process wine is positioned under 10 °～20 ℃ temperature stored 2 to 3 months, add (2～5) % honey clarification of wolfberry wine weight again, after filtration, wolfberry wine is promptly brewed in sterilization into.