CN112852573A - Lycium ruthenicum wine, preparation method thereof and compound wine - Google Patents
Lycium ruthenicum wine, preparation method thereof and compound wine Download PDFInfo
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Abstract
The invention discloses a black wolfberry wine, a preparation method thereof and a composite wine, wherein the preparation method of the black wolfberry wine comprises the following steps: selecting completely mature lycium ruthenicum, removing stems, and crushing into lycium ruthenicum pulp with skins; adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp to enable the sugar degree to reach over 180 g/L; adding SO into the lycium ruthenicum pulp obtained in the step two2Carrying out enzymolysis with pectinase to obtain Lycium ruthenicum Murr juice; inoculating Saccharomyces cerevisiae and non-Saccharomyces cerevisiae into fructus Lycii juice, performing mixed fermentation at room temperature, and sampling daily during fermentation to determine sugar content in fructus Lycii juiceAfter the sugar content is not changed any more, the alcohol fermentation is finished; after the fermented alcohol residue juice is separated, filtering and clarifying by using diatomite, and bottling and storing. According to the method, the lycium ruthenicum is used as a raw material, and the wine is brewed by a saccharomyces cerevisiae and non-saccharomyces cerevisiae co-fermentation mode, so that the positive effects of the non-saccharomyces cerevisiae can be exerted, the aroma quality of the lycium ruthenicum wine is improved, and the smooth completion of the fermentation process can be ensured.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to a lycium ruthenicum wine and a preparation method thereof.
Background
The medlar (Lycium barbarum) is a unique medicinal and edible plant in China, has strong drought resistance, long service life and long flower and fruit period, and has wide ecological adaptability. Among them, Lycium barbarum L has rich nutrients, and research shows that it contains many kinds of high-activity nutrients, such as Lycium barbarum polysaccharides, betaine, carotenoids, vitamins, most prominently riboflavin, thiamine, and ascorbic acid, and flavones, fatty acids, phenolic acids, sterols, etc. In-vivo and in-vitro pharmacological studies show that the lycium ruthenicum mill has antioxidant activity and has an immunoregulation effect on senile diseases such as atherosclerosis, neurodegeneration, diabetes and the like. In recent years, researches show that Lycium ruthenicum (Lycium ruthenicum Murr) also contains rich active nutrients such as Lycium barbarum polysaccharide, betaine, anthocyanidin and the like, particularly has high anthocyanin content, and anthocyanin is a powerful antioxidant, and the antioxidant and free radical scavenging capacity of the anthocyanin is about 50 times of that of vitamin E and about 20 times of that of vitamin C, and is commonly called as "the king of anthocyanin". Lycium ruthenicum Murr has the effects of reducing blood sugar and blood fat, resisting tumor, resisting oxidation, delaying aging and the like, and has become a key research subject of industries such as food, medicine and the like. Although the medlar has higher market value due to the unique nutritional function advantages, the resource advantage transformation way is single, most medlar products stay on dry fruits for a long time, and the problems of easy oxidation of nutritional ingredients, low technological content, low product price, small production scale, low economic benefit and the like exist.
Disclosure of Invention
The invention aims at solving the technical problems in the prior art, carries out deep research, takes the lycium ruthenicum as the raw material to brew the lycium ruthenicum wine, has low alcoholic strength, tasty and refreshing wine quality, strong fruity flavor and high nutritive value, basically keeps the natural nutrient components of the lycium ruthenicum, is rich in various amino acids, various vitamins and mineral substances required by human bodies, is a wine variety with great development prospect, can further improve the deep processing of the lycium ruthenicum, overcomes the problem that fresh lycium ruthenicum is not suitable for storage, and greatly prolongs the shelf life of the product. The lycium ruthenicum wine is brewed by a co-fermentation mode of saccharomyces cerevisiae and non-saccharomyces cerevisiae, so that the positive effects of the non-saccharomyces cerevisiae can be exerted, the aroma quality of the lycium ruthenicum wine is improved, the effect of the saccharomyces cerevisiae can be ensured, and the fermentation process can be smoothly completed. The present invention has been accomplished, at least in part, based on this. Specifically, the present invention includes the following.
The invention provides a preparation method of lycium ruthenicum wine, which comprises the following steps:
firstly, selecting completely mature lycium ruthenicum, removing stems, and crushing into lycium ruthenicum pulp with skins; the stem removing and crushing can adopt a manual crushing mode, and also can use a stem removing crusher.
Adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp to enable the sugar degree to reach over 180 g/L;
sugar is a substrate for generating alcohol, the sugar degree of a fermentation raw material must be adjusted before fermentation, and the sugar content in the medlar is low, so that the sugar degree can reach over 180g/L by a method of adding sugar, and the alcohol with sufficient concentration can be generated. The honey contains 75% of glucose and fructose, 17% -18% of water, and small amount of sucrose, protein, mineral, organic acid, enzyme, aromatic substances and vitamins. The honey has physiological functions of regulating gastrointestinal function, enhancing immunity, relieving nervous tension, improving sleep, protecting liver, and relieving fatigue. Therefore, the invention adopts honey and white granulated sugar to adjust the sugar content in the lycium ruthenicum serous fluid.
Preferably, the adjusted sugar degree is 180g/L, the addition amount of the honey is 8% by volume, and the balance is white granulated sugar.
Step three, adding SO into the lycium ruthenicum serous fluid obtained in the step two2Carrying out enzymolysis with pectinase to obtain Lycium ruthenicum Murr juice;
the sulfur dioxide has effects of sterilizing, clarifying, resisting oxidation, increasing acid, dissolving out pigment and tannin, and improving flavor during brewing fructus Lycii wine. The pectinase can promote the clarification of lycium ruthenicum juice, the extraction of fruity flavor and the color impregnation, and has a remarkable effect on improving the quality of fruit wine.
Step four, inoculating saccharomyces cerevisiae and non-saccharomyces cerevisiae into the lycium ruthenicum juice, performing mixed fermentation at room temperature, sampling every day in the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and finishing the alcoholic fermentation after the sugar content is not changed any more;
yeast is the basis and key for brewing high-quality medlar wine. Yeasts can generally be divided into two main classes, Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae. Wherein the Saccharomyces cerevisiae is mainly used for converting saccharide into alcohol and CO2The growth of harmful strains is inhibited, the whole process of alcohol fermentation is ensured to be smoothly completed, and simultaneously a certain amount of glycerin and a large amount of pleasant flavor substances, such as higher alcohols, aldehydes, esters and the like, are secreted. And the non-saccharomyces cerevisiae exists in soil, fruit epidermis and the brewing environment of fruit wine, and can generate some enzymes to decompose aroma precursor substances in the fruit so as to release aroma substances, thereby having positive influence on the flavor of the fruit wine. But the non-saccharomyces cerevisiae can not finish the alcohol fermentation independently, and the invention combines the non-saccharomyces cerevisiae and the saccharomyces cerevisiae, thereby not only playing the positive role of the non-saccharomyces cerevisiae, but also ensuring the smooth completion of the fermentation process. The medlar wine is brewed by adopting a mode of co-fermentation of non-saccharomyces cerevisiae and saccharomyces cerevisiae, so that the aroma quality of the medlar wine is improved, and the development of the medlar wine industry is further promoted.
And step five, after the fermented alcohol residue juice is separated, filtering and clarifying by using diatomite, and bottling and storing.
The diatomite is used as the filter aid, so that the quality and volatile components of the medlar wine before and after filtration are not obviously affected, and a good filtering and clarifying effect can be achieved.
In certain exemplary embodiments, the Saccharomyces cerevisiae is D254 and the non-Saccharomyces cerevisiae is Hansenula polymorpha CVE-HV 11.
In certain exemplary embodiments, the saccharomyces cerevisiae is inoculated in an amount of 106-5*106CFU/mL, the inoculation amount of the non-saccharomyces cerevisiae is 107-5*107CFU/mL。
In certain exemplary embodiments, the yeast inoculation sequence of step four is: firstly inoculating non-saccharomyces cerevisiae, and inoculating saccharomyces cerevisiae after inoculating and fermenting the non-saccharomyces cerevisiae for 2 days.
In certain exemplary embodiments, the SO in step two2The dosage of the composition is 50-60 mg/L.
In certain exemplary embodiments, the pectinase is used in an amount of 20-30 mg/L.
In a second aspect of the invention, a lycium ruthenicum wine is provided, wherein the lycium ruthenicum wine is prepared by the method according to the first aspect of the invention.
In a third aspect of the invention, a composite wine is provided, which comprises the lycium ruthenicum wine, the red lycium ruthenicum wine, the wine and the sea buckthorn wine prepared by the method in the first aspect of the invention, wherein the volume ratio of the lycium ruthenicum wine is not less than 60%, the volume ratio of the red lycium ruthenicum wine is not more than 20%, the volume ratio of the wine is 28% -32%, and the volume ratio of the sea buckthorn wine is not more than 10%.
In certain exemplary embodiments, the black wolfberry wine is 60-80% by volume, the red wolfberry wine is 5-10% by volume, the wine is 10-30% by volume, and the sea buckthorn wine is 2-8% by volume.
In certain exemplary embodiments, the black wolfberry wine is 60% by volume, the red wolfberry wine is 7% by volume, the wine is 30% by volume, and the sea buckthorn wine is 3% by volume.
Compared with the prior art, the invention has the following beneficial effects:
(1) the lycium barbarum wine brewed by taking lycium ruthenicum as a raw material has low alcohol content, refreshing wine quality, strong fruit fragrance and high nutritional value, basically keeps the natural nutritional ingredients of the lycium barbarum, is rich in various amino acids, various vitamins and mineral substances required by a human body, is a wine variety with great development prospect, can further improve deep processing of the lycium barbarum, overcomes the problem that fresh lycium barbarum is not suitable for storage, and greatly prolongs the shelf life of the product. According to the method, the lycium ruthenicum wine is brewed by means of co-fermentation of saccharomyces cerevisiae and non-saccharomyces cerevisiae, so that the positive effects of the non-saccharomyces cerevisiae can be exerted, the aroma quality of the lycium ruthenicum wine is improved, the effect of the saccharomyces cerevisiae can be ensured, and the fermentation process can be smoothly completed.
(2) The composite wine provided by the invention utilizes the blending of the Lycium ruthenicum Murr wine, the grape wine and the seabuckthorn wine in different proportions, fully utilizes the style and characteristics of the fruit wine, makes up for deficiencies of each other, and has more healthy nutrition and unique flavor.
Drawings
FIG. 1 is a graph comparing total sugar consumption during fermentation for examples and comparative examples.
FIG. 2 is a graph comparing ethanol production during fermentation in examples and comparative examples.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that the upper and lower limits of the range, and each intervening value therebetween, is specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
Examples
The embodiment is a preparation example of an exemplary lycium ruthenicum wine, and specifically the preparation method comprises the following steps:
selecting and using black wolfberry with high sugar content, aromatic flavor and complete maturity, removing rotten, mildewed and deteriorated particles, removing stems, and crushing into black wolfberry pulp with skins.
And step two, adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp to enable the sugar degree to reach 180g/L, wherein the addition amount of the honey is 8% by volume, and the balance is the white granulated sugar.
Step three, adding 60mg/L SO into the lycium ruthenicum serous fluid obtained in the step two2Carrying out enzymolysis with 30mg/L pectinase to obtain Lycium ruthenicum Murr juice; the sulfur dioxide has effects of sterilizing, clarifying, resisting oxidation, increasing acid, dissolving out pigment and tannin, and improving flavor during brewing fructus Lycii wine. The pectinase can promote the clarification of lycium ruthenicum juice, the extraction of fruity flavor and the color impregnation, and has a remarkable effect on improving the quality of fruit wine.
Step four, inoculating 10 into the sterilized lycium ruthenicum juice in the fermentation tank7CFU/mL non-Saccharomyces cerevisiae Hansenula polymorpha CVE-HV11 was fermented at room temperature for 2 days and then inoculated with 106Carrying out mixed fermentation on the CFU/mL saccharomyces cerevisiae D254, sampling every day in the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and ending the alcoholic fermentation after the sugar content is not changed any more;
and step five, separating the fermented alcohol residue juice to prevent the excessive filtration of harmful substances in the wine lees and bring bitter and astringent taste to the wine. The wine juice was filtered with 2.5% (w/v) diatomaceous earth, clarified, and stored in sterilized bottles.
Comparative example
The embodiment is a comparative example of a preparation example of lycium ruthenicum wine, and specifically the preparation method comprises the following steps:
selecting and using black wolfberry with high sugar content, aromatic flavor and complete maturity, removing rotten, mildewed and deteriorated particles, removing stems, and crushing into black wolfberry pulp with skins.
And step two, adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp to enable the sugar degree to reach 180g/L, wherein the addition amount of the honey is 8% by volume, and the balance is the white granulated sugar.
Step three, adding 60mg/L SO into the lycium ruthenicum serous fluid obtained in the step two2And carrying out enzymolysis with 30mg/L pectinase to obtain the lycium ruthenicum juice.
Step four, inoculating 10 into the sterilized lycium ruthenicum juice in the fermentation tank6Fermenting with a CFU/mL saccharomyces cerevisiae D254, sampling every day during the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and ending the alcoholic fermentation after the sugar content is not changed any more;
and step five, separating the fermented alcohol residue juice to prevent the excessive filtration of harmful substances in the wine lees and bring bitter and astringent taste to the wine. The wine juice was filtered with 2.5% (w/v) diatomaceous earth, clarified, and stored in sterilized bottles.
The fermentation process and the main metabolites of the lycium barbarum of the test examples and comparative examples:
as shown in fig. 1, the total sugar consumption rate of the examples was faster than the comparative example during the fermentation process. Correspondingly, as shown in fig. 2, the ethanol production rate in the example was higher than that in the comparative example. Therefore, the combined strain of the embodiment is relatively suitable for the fermentation environment of the medlar wine, and can ensure the smooth completion of alcohol fermentation.
The ester substance can provide pleasant flower fragrance and fruit fragrance for the fruit wine, and is an important component of the fruit wine fragrance. As shown in Table 1, the contents of ethyl acetate, ethyl hexanoate and isoamyl acetate show a tendency of increasing first and then decreasing in the fermentation process of Lycium ruthenicum wine, and after the alcoholic fermentation is finished, the contents of ethyl hexanoate (27.14. mu.g/L), ethyl decanoate (70.63. mu.g/L), ethyl acetate (30529.05. mu.g/L) and isoamyl acetate (240.31. mu.g/L) in the examples are the highest, wherein the contents of ethyl hexanoate and isoamyl acetate are obviously higher than those in the comparative example.
Alcohols are mainly secondary products of yeast metabolism and often have a pungent odor. When the content of higher alcohol in the fruit wine is lower than 300mg/L, the fruit wine has positive contribution to the aroma of the fruit wine, and the complexity of the aroma of the grape wine can be increased. However, when the total amount exceeds 400mg/L, an unpleasant odor is generated, resulting in deterioration of the sensory fruit wine quality. In the fermentation of Lycium ruthenicum Murr wine, the contents of isoamyl alcohol and 2-phenylethyl alcohol in the examples show a trend of continuous decrease, which shows that the examples can synthesize isoamyl alcohol and 2-phenylethyl alcohol in large quantities in the early stage of fermentation, and are related to the faster growth rate. After the alcoholic fermentation is finished, the contents of isobutanol (6565.95 mu g/L), isoamylol (17286.91 mu g/L) and 2-phenethyl alcohol (7812.09 mu g/L) in the examples are highest and are respectively 2.10 times, 1.41 times and 1.29 times of those in the comparative example; in addition, the alcohol content in the examples is lower than 300mg/L, which has positive contribution to the aroma of the fruit wine.
The fatty acid can improve the complexity of the aroma of the fruit wine and is an important aroma substance in the fruit wine. During the fermentation process of the lycium ruthenicum, the content of octanoic acid is continuously reduced. The contents of octanoic acid and decanoic acid in examples and comparative examples are not much different. In addition, 2 terpene compounds, including citronellol and beta-damascenone, were also detected to provide certain rose fragrance and sweetness to the wine. Wherein, the content of the beta-damascenone is continuously increased, and the highest content (6.03 mu g/L) in the embodiment is 1.22 times of that in the fermentation process of the comparative example.
In conclusion, compared with the content of aroma substances after alcohol fermentation in the comparative examples and the comparative examples, the HV11/D254 mixed strain can obviously increase the content of ethyl caproate, isoamyl acetate, 2-phenethyl alcohol and beta-damascenone in Lycium ruthenicum Murr, improve the rich degree of fruit aroma and flower aroma of the Lycium ruthenicum Murr wine and improve the aroma quality of the Lycium ruthenicum Murr wine.
TABLE 1 content of aroma substances after completion of alcohol fermentation
Note: data in table (mean ± relative standard deviation); the significance analysis was performed using the Turkey HSD method for each of the examples and comparative examples, and the different letters identified after the same compound level indicated significant differences (p <0.05) between the different treatment groups. Aroma components with OAV values greater than 0.1 are underlined. In the table, a, b and c represent significant differences among the data, if the same letter exists among the data, the data is not different, different letter members represent the data, a and b are different, a is not different from ab, b is not different from ab, and c is different from ab.
In the lycium ruthenicum wine, the content of the residual amino acid in the example is larger than that in the comparative example.
Biogenic amines (Biogenic amines) are a generic name for a class of biologically active nitrogen-containing low molecular weight organic compounds. When the food containing biogenic amine is eaten for a long time, a plurality of adverse reactions such as headache, respiratory disturbance, palpitation and the like can be caused. The biogenic amine content in the examples and comparative examples after alcoholic fermentation was measured and the results are shown in table 2. The HV11/D254 of the embodiment can reduce the content of histamine, and the HV11/D254 can obviously reduce the content of putrescine while reducing the content of histamine. According to the invention, the content of biogenic amine in the fruit wine can be reduced through non-saccharomyces cerevisiae, and the safety quality of the lycium ruthenicum wine is effectively improved.
TABLE 2 amino acid and biogenic amine contents after completion of alcoholic fermentation
Note: data in table (mean ± relative standard deviation); the significance analysis was performed using the Turkey HSD method for each of the examples and comparative examples, and the different letters identified after the same compound level indicated significant differences (p <0.05) between the different treatment groups. In the table, a, b and c represent significant differences seen in the data, if the same letter exists between the data, the data represents no difference, and different letter pieces represent the data.
In conclusion, the fermentation process of the Lycium ruthenicum wine is smoothly performed by the mixed fermentation of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae, and the nutrient substances of the Lycium ruthenicum wine are reserved, so that the nutrient substances and the aroma quality of the Lycium ruthenicum wine are obviously superior to those of the Lycium ruthenicum wine brewed by the saccharomyces cerevisiae.
The invention also provides a mixed wine, which comprises the Lycium ruthenicum Murr wine, the red Lycium ruthenicum Murr wine, the grape wine and the sea buckthorn wine prepared by the method, wherein the volume ratio of the Lycium ruthenicum Murr wine is not less than 60%, the volume ratio of the red Lycium ruthenicum Murr wine is not more than 20%, the volume ratio of the grape wine is 28-32%, and the volume ratio of the sea buckthorn wine is not more than 10%. The black medlar wine has bright deep purple, mild black berry fragrance, smooth mouthfeel, light wine body and no skeleton feeling. The red medlar wine is dark yellow, has certain herbal medicine taste and special fragrance of the red medlar, and has very low acidity and light wine body. Compared with the red medlar wine which is just fermented, the bitter and astringent feeling of the red medlar wine stored in the bottle disappears, and the color of the red medlar wine obviously turns yellow. The sea buckthorn juice has extremely hard taste and high acidity. In the composite wine, the volume ratio of the Lycium ruthenicum Murr wine is not less than 60%, and the mauve color of the blended wine is maintained; the volume ratio of the red medlar wine is not higher than 20 percent; the volume ratio of the wine is 28-32%, and skeleton feeling, oak fragrance and caramel fragrance are provided; the volume ratio of the sea-buckthorn wine is not higher than 10%, so that the negative influence of the sea-buckthorn wine is effectively avoided.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Many modifications and variations may be made to the exemplary embodiments of the present description without departing from the scope or spirit of the present invention. The scope of the claims is to be accorded the broadest interpretation so as to encompass all modifications and equivalent structures and functions.
Claims (10)
1. The preparation method of the lycium ruthenicum wine is characterized by comprising the following steps:
firstly, selecting completely mature lycium ruthenicum, removing stems, and crushing into lycium ruthenicum pulp with skins;
adding white granulated sugar and honey into the lycium ruthenicum pulp, and adjusting the sugar degree of the lycium ruthenicum pulp to enable the sugar degree to reach over 180 g/L;
step three, adding SO into the lycium ruthenicum serous fluid obtained in the step two2Carrying out enzymolysis with pectinase to obtain Lycium ruthenicum Murr juice;
step four, inoculating saccharomyces cerevisiae and non-saccharomyces cerevisiae into the lycium ruthenicum juice, performing mixed fermentation at room temperature, sampling every day in the fermentation process to determine the change of the sugar content in the lycium ruthenicum juice, and finishing the alcoholic fermentation after the sugar content is not changed any more;
and step five, after the fermented alcohol residue juice is separated, filtering and clarifying by using diatomite, and bottling and storing.
2. The method for preparing Lycium ruthenicum wine according to claim 1, wherein Saccharomyces cerevisiae is D254, and the non-Saccharomyces cerevisiae is Hansenula CVE-HV 11.
3. The method for preparing Lycium ruthenicum wine according to claim 1 or 2, wherein the inoculation amount of Saccharomyces cerevisiae is 106-5*106CFU/mL, the inoculation amount of the non-saccharomyces cerevisiae is 107-5*107CFU/mL。
4. The method for preparing Lycium ruthenicum wine according to claim 1 or 2, wherein the yeast inoculation sequence of step four is: firstly inoculating non-saccharomyces cerevisiae, and inoculating saccharomyces cerevisiae after inoculating and fermenting the non-saccharomyces cerevisiae for 2 days.
5. The method for preparing Lycium ruthenicum Murr wine according to claim 1, wherein SO is added in the second step2The dosage of the composition is 50-60 mg/L.
6. The method for preparing Lycium ruthenicum wine according to claim 1 or 5, wherein the amount of pectinase is 20-30 mg/L.
7. A Lycium ruthenicum wine, which is prepared by the method according to any one of claims 1 to 6.
8. A composite wine, which is characterized by comprising the Lycium ruthenicum Murr wine, the red Lycium ruthenicum Murr wine, the wine and the seabuckthorn wine prepared by the method of any one of claims 1 to 6, wherein the volume ratio of the Lycium ruthenicum Murr wine is not less than 60%, the volume ratio of the red Lycium ruthenicum Murr wine is not more than 20%, the volume ratio of the wine is 28-32%, and the volume ratio of the seabuckthorn wine is not more than 10%.
9. The composite wine of claim 8, wherein the black wolfberry wine is 60-80% by volume, the red wolfberry wine is 5-10% by volume, the wine is 10-30% by volume, and the sea buckthorn wine is 2-8% by volume.
10. The composite wine of claim 8, wherein the black wolfberry wine is 60% by volume, the red wolfberry wine is 7% by volume, the wine is 30% by volume, and the sea buckthorn wine is 3% by volume.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114276943A (en) * | 2022-01-27 | 2022-04-05 | 宁夏红枸杞产业有限公司 | Saccharomyces cerevisiae, microbial preparation, medlar wine and preparation method thereof |
| CN118048249A (en) * | 2024-04-16 | 2024-05-17 | 福鹿(鄂尔多斯市)沙业有限公司 | Hansenula polymorpha of grape juice |
| CN118064285A (en) * | 2024-04-24 | 2024-05-24 | 福鹿(鄂尔多斯市)沙业有限公司 | Torulaspora delbrueckii |
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| CN118064285A (en) * | 2024-04-24 | 2024-05-24 | 福鹿(鄂尔多斯市)沙业有限公司 | Torulaspora delbrueckii |
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