CN1240821C - Process for preparing sea-buckthorn and Chinese wolfberry grape wine - Google Patents

Process for preparing sea-buckthorn and Chinese wolfberry grape wine Download PDF

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Publication number
CN1240821C
CN1240821C CN 02159527 CN02159527A CN1240821C CN 1240821 C CN1240821 C CN 1240821C CN 02159527 CN02159527 CN 02159527 CN 02159527 A CN02159527 A CN 02159527A CN 1240821 C CN1240821 C CN 1240821C
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Prior art keywords
preparation
fermentation
fructus hippophae
add
wolfberry
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Expired - Fee Related
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CN 02159527
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Chinese (zh)
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CN1511933A (en
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谢春生
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谢春生
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Publication of CN1240821C publication Critical patent/CN1240821C/en
Expired - Fee Related legal-status Critical Current
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Abstract

The present invention relates to a preparation method for a sea buckthorn wolfberry grape wine, which comprises the following steps: fructus hippophae and wolfberry are screened, crushed and soaked in edible alcohol to obtain a soak solution; grapes, the soaked fructus hippophae and the soaked wolfberry are mixed, crushed and canned after stems are removed, and sulfite is added for primary fermentation and post-fermentation, and thus, a semi-finished product is obtained; the soak solution and the semi-finished product are mixed, aged and blended, and CO2 is inflated so as to obtain a finished product. The sea buckthorn wolfberry grape wine combines the nutritional components of the fructus hippophae, the wolfberry and the grapes, fully uses the characteristic of the sea buckthorn fruit which is rich in vitamin E and vitamin C and not only keeps the original taste and the nutrition of the grape wine but also has the effects of anti-oxidation, anti-aging, anti-radiation, etc.

Description

A kind of preparation method of sea-buckthorn wolfberry wine
Invention field
The present invention relates to preparation of wine, particularly a kind of preparation method of sea-buckthorn wolfberry wine.
Background technology
Preparation of wine is popular long, and pure sweet and very popular because of minuent, but in this exquisite nutrition nowadays, age of being particular about grade, the dullness of its taste and composition has not satisfied the growing demand of the general knowledge of modern people's Nutriology Dept..Though the grape wine that adds other compositions such as matrimony vine is also arranged, taste and balanced in nutrition aspect still do not reach people's requirement.
The Fructus Hippophae fruit is sour-sweet, contains essential amino acid in rich in protein and 8, and ascorbic content is 3 times of A.chinensis Planch., 20 times of hawthorn, 100 times of apple; The content of vitamin-E is 30 times of soya-bean oil; Other also contains VITMAIN B1, Wei ShengsuB2, vitamin P, folic acid, niacinamide and trace element and unsaturated fatty acids; And the serotonin in the fruit has the notable antitumor activity effect.Fructus Hippophae also has nourishing liver and kidney, and tonifying spleen is good for the stomach, and dredges the effect through invigorating blood circulation, and is particularly suitable for the old man, women and children are edible.Though the capsule health-care product that have some to contain Fructus Hippophae in the now commercially available product, owing to allow the total and medicine of people be related on its packing and the mouthfeel, thereby influenced eating and absorbing of bigger crowd.
Summary of the invention
The purpose of this invention is to provide a kind of is the preparation method of the sea-buckthorn wolfberry wine that having of raw material is balanced in nutrition, taste color tool is good with fresh Fructus Hippophae, matrimony vine, grape.
Another object of the present invention provides a kind of sea-buckthorn wolfberry wine that adopts above-mentioned preparation method to make.
The preparation method of sea-buckthorn wolfberry wine of the present invention comprises and descends immersion 36 hour to obtain soak solution with edible ethanol at 5-18 ℃ through screening, broken back Fructus Hippophae and matrimony vine; With grape and the Fructus Hippophae after soaking, matrimony vine mix brokenly, tinning behind the destemming added sulfurous acid 4-10 hour at 10-15 ℃, carrying out just then, fermentation, secondary fermentation obtain work in-process; At last soak solution and work in-process are mixed by 3: 1 volume ratio, again through ageing, blend, charge into carbon dioxide gas and can obtain finished product.
Wherein, the raw materials in part by weight proportioning of described Fructus Hippophae, matrimony vine and grape is 2-3: 0.5-1.5: 6-8.
Described fermenting process just is the adding yeast saccharomyces cerevisiae, and carries out 2-3 days fermentation under 20-25 ℃ temperature; Described yeast saccharomyces cerevisiae is S1450.
Described secondary fermentation process is in fermentation just after separate and add sugar in the juice that obtains, and 18-28 ℃ temperature bottom fermentation 3-4 days.
The add-on of described edible ethanol can be 1-2 times of Fructus Hippophae volume.
The add-on of described sulfurous acid can be 20-30ppm.
The sugar that adds in the described secondary fermentation process can be white sugar, and add-on can be 120-180g/L.
It is the 12-24 month that described soak solution and work in-process mix the back traditional aging process time.
The process of blending after the described ageing is for requiring to add the white sugar of 50-100g/L and the softening water of 300-500ml/L to taste.
The pressure of carbonic acid gas is 0.3-0.4Mpa in the described finished product; The process that charges into carbon dioxide gas is carried out under 4-6 ℃.
Sea-buckthorn wolfberry wine of the present invention combines the nutritive ingredient of Fructus Hippophae, matrimony vine and grape, Fructus Hippophae rich in vitamin E and ascorbic characteristics have been made full use of, not only kept original taste of grape wine and nutrition, more made it have effects such as anti-oxidant, anti-ageing, radioprotective.
Embodiment
Further describe the present invention below in conjunction with embodiment.
Embodiment
A kind of preparation method of sea-buckthorn wolfberry wine comprises Fructus Hippophae and matrimony vine were obtained soak solution in 36 hours with edible ethanol immersion under 15 ℃ after screening, fragmentation; With grape and the Fructus Hippophae after soaking, matrimony vine mix brokenly, tinning behind the destemming added sulfurous acid 7 hours at 13 ℃, carrying out just then, fermentation, secondary fermentation obtain work in-process; At last soak solution and work in-process are mixed by 3: 1 volume ratio, again through ageing, blend, charge into carbon dioxide gas and can obtain finished product.
Wherein, the raw materials in part by weight proportioning of described Fructus Hippophae, matrimony vine and grape is 2: 1: 7; Described fermenting process just is the adding yeast saccharomyces cerevisiae, and carries out 3 days fermentation under 20 ℃ temperature; Described yeast saccharomyces cerevisiae is S1450; Described secondary fermentation process is in fermentation just after separate and add sugar in the juice that obtains, and 25 ℃ temperature bottom fermentation 3 days; The add-on of described edible ethanol is 1.5 times of Fructus Hippophae volume; The add-on of described sulfurous acid is 20ppm (content of sulfur dioxide is 6%); The described sugar that adds in the secondary fermentation process is white sugar, and add-on is 150g/L; It is 18 months that described soak solution and work in-process mix the back traditional aging process time; The process of blending after the described ageing is for requiring to add the white sugar of 80g/L and the softening water of 400ml/L to taste; The pressure of carbonic acid gas is 0.4Mpa in the described finished product; The process that charges into carbon dioxide gas is carried out under 5 ℃.

Claims (10)

1, a kind of preparation method of sea-buckthorn wolfberry wine is characterized in that comprising Fructus Hippophae and matrimony vine were obtained soak solution in 36 hours with edible ethanol immersion under 5-18 ℃ after screening, fragmentation; With grape and the Fructus Hippophae after soaking, matrimony vine mix brokenly, tinning behind the destemming added sulfurous acid 4-10 hour at 10-15 ℃, carrying out just then, fermentation, secondary fermentation obtain work in-process; At last soak solution and work in-process are mixed by 3: 1 volume ratio, again through ageing, blend, charge into carbon dioxide gas and can obtain finished product;
Wherein, described fermenting process just is the adding yeast saccharomyces cerevisiae, and carries out 2-3 days fermentation under 20-25 ℃ temperature;
Described secondary fermentation process is in fermentation just after separate and add sugar in the juice that obtains, and 18-28 ℃ temperature bottom fermentation 3-4 days.
2, preparation method as claimed in claim 1, the raw materials in part by weight proportioning that it is characterized in that described Fructus Hippophae, matrimony vine and grape is 2-3: 0.5-1.5: 6-8.
3, preparation method as claimed in claim 1 is characterized in that described yeast saccharomyces cerevisiae is S1450.
4, preparation method as claimed in claim 1, the add-on that it is characterized in that described edible ethanol are 1-2 times of Fructus Hippophae volume.
5, preparation method as claimed in claim 1, the add-on that it is characterized in that described sulfurous acid is 20-30ppm.
6, preparation method as claimed in claim 1 is characterized in that the sugar that adds in the described secondary fermentation process is white sugar, and add-on is 120-180g/L.
7, preparation method as claimed in claim 1 is characterized in that it is the 12-24 month that described soak solution and work in-process mix the back traditional aging process time.
8, preparation method as claimed in claim 1 is characterized in that the process of blending after the described ageing is to require to add the white sugar of 50-100g/L and the softening water of 300-500ml/L to taste.
9, preparation method as claimed in claim 1, the pressure that it is characterized in that carbonic acid gas in the described finished product is 0.3-0.4Mpa; The process that charges into carbon dioxide gas is carried out under 4-6 ℃.
10, a kind of sea-buckthorn wolfberry wine, the product that it is characterized in that adopting the preparation method as one of claim 1-9 to make.
CN 02159527 2002-12-30 2002-12-30 Process for preparing sea-buckthorn and Chinese wolfberry grape wine Expired - Fee Related CN1240821C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 02159527 CN1240821C (en) 2002-12-30 2002-12-30 Process for preparing sea-buckthorn and Chinese wolfberry grape wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 02159527 CN1240821C (en) 2002-12-30 2002-12-30 Process for preparing sea-buckthorn and Chinese wolfberry grape wine

Publications (2)

Publication Number Publication Date
CN1511933A CN1511933A (en) 2004-07-14
CN1240821C true CN1240821C (en) 2006-02-08

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CN 02159527 Expired - Fee Related CN1240821C (en) 2002-12-30 2002-12-30 Process for preparing sea-buckthorn and Chinese wolfberry grape wine

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100430467C (en) * 2006-04-15 2008-11-05 岭南荔枝加工工程技术惠州研究中心 Gasified wine of lichee, and brewing method
CN101050408B (en) * 2007-04-29 2010-08-04 蒋超 Grape wine of sea buckthorn
CN101602988B (en) * 2008-06-11 2012-04-11 李绍宽 Notoginseng wine
CN101603013B (en) * 2009-06-20 2010-12-08 牛广财 Saccharomyces cerevisiae and application thereof
CN102876529A (en) * 2012-10-10 2013-01-16 罗寀宾 Production method of wine
CN104726288A (en) * 2015-04-16 2015-06-24 白诚本 Wolfberry and seabuckthorn ice wine production method
CN106867781A (en) * 2017-03-22 2017-06-20 许家宁 A kind of lycium ruthenicum wine formula and manufacture craft
CN108330039A (en) * 2018-02-08 2018-07-27 伽师县福双果业有限责任公司 A kind of Lycium chinense wine and preparation method thereof

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Granted publication date: 20060208

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