CN1283683A - Process for preparing Weineisi wintercherry wine and its product - Google Patents
Process for preparing Weineisi wintercherry wine and its product Download PDFInfo
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- CN1283683A CN1283683A CN 00109670 CN00109670A CN1283683A CN 1283683 A CN1283683 A CN 1283683A CN 00109670 CN00109670 CN 00109670 CN 00109670 A CN00109670 A CN 00109670A CN 1283683 A CN1283683 A CN 1283683A
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- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A process for preparing weimeisi wintercherry wine includes collecting ripe wintercherry fruit, removing stem, crushing, add petinase, immersing extraction in SO2, fermenting to obtain raw wine, mingling, ageing and filter. The wine contains organic acids, physalins A, B and C, minerals, vitamines and trace elements. Its advantages include durable fruit smell, agreeable taste, high nutritive value and a certain medical effect.
Description
The present invention relates to preparation method of wintercherry vermouth and products thereof.
Along with the continuous development of national economy, the improving constantly of living standards of the people, good wine has become the important component part of people's life.Simultaneously, people are more and more higher to the requirement of good wine, existing certain cultural taste again the certain medical value of tool wine more people pursue.
The purpose of this invention is to provide a kind of nutritious, the preparation method of the wintercherry vermouth of the certain medical effect of tool.
Another object of the present invention provides the product that a kind of above-mentioned preparation method makes.
The preparation method of wintercherry vermouth of the present invention comprise with ripe wintercherry really go stalk, broken, add polygalacturonase, carry out SO
2Belt leather lixiviate, fermentation obtain former wine, former wine again through glue down, blend, ageing, filtration get product.
Wherein, the popular name of described wintercherry (Physalis alkekecngi L.Var.fran chetii (Mast.) Mak.) is red Miss, is a kind of wild plant, and all there is distribution in most of area in the whole nation.
But the effect that adds polygalacturonase is a clear juice, improves crushing juice rate, increases the effect of extracts active ingredients; Add-on is 20-40ppm.
The SO of described adding
2Have the effect that suppresses assorted bacterium activity, anti-oxidation, add-on is 60-100ppm.
Described fermenting process is to add SI450 or wine active dry yeast in the belt leather pulp, adds white sugar after playing ferment, carries out 25-30 ℃ of mixed fermentation, fermentation time 5-7 days, and drip washing skin slag between yeast phase, when treating total sugar degree＜4g/L, fermentation ends.
Described glue process down is to add colloid material in former wine, as egg-white powder, gelatin, egg white, casein or wilkinite, makes the rapid gelling of suspended substance in the former wine, and then filters the former wine of clarification.Described egg-white powder, gelatin, egg white, caseic add-on are 100-400ppm, and bentonitic add-on is 400-800ppm.
Described blending is that requiring with grape wine to taste is basic wine allotment.The allotment ratio is: grape wine: the former wine=2-5 of wintercherry: 1, and the wine degree of adjusting mixture is 12-18 °, and pol is 60-150g/L, acidity is 4-8g/L.
Described traditional aging process carries out at normal temperatures, and the time is 12-24 month.
Wintercherry vermouth preparation method of the present invention is scientific and reasonable, simple.Products made thereby is red, the obvious red Miss's fruital of tool, and it is mellow and full, mellow to enter the mouth, and fragrance is lasting, and the wintercherry typical characteristics is outstanding.The organic acid that contains in the wine, particularly physalin A (PhysalinA), physalin B, physalin C and several mineral materials, VITAMIN and trace element had not only been had nutrition but also certain medical effect is arranged.
Further describe the present invention below in conjunction with embodiment.
Embodiment
A kind of preparation method of red Miss's vermouth, it comprises removed calyx clothing, fragmentation with the ripe red Miss fruit of gathering in 24 hours, add the polygalacturonase of 25ppm and the SO of 60ppm when broken
2(sulfurous acid solution) with 6%, fragmentation finishes, and adds the Chinese food industrial fermentation SI450 of institute yeast immediately and starts fermentation, adds sucrose 120g/L, temperature control 28-30 ℃ of fermentation 6 days, drip washing skin slag between yeast phase, when sugar degree＜4g/L, separate former wine.Former wine filters with glue under the 200mg/L gelatin, and then with the former wine of red Miss: the ratio of grape wine=1: 2 is blent, and adds 80g/L white sugar, 95 ° of rectified spirits of 5%.Through ageing in 15 months, refilter can and get product.
Claims (10)
1, a kind of preparation method of wintercherry vermouth is characterized in that comprising ripe wintercherry is really gone stalk, fragmentation, adds polygalacturonase, carried out SO
2Belt leather lixiviate, fermentation obtain former wine, former wine again through glue down, blend, ageing, filtration get product.
2, preparation method as claimed in claim 1, the add-on that it is characterized in that polygalacturonase is 20-40ppm.
3, preparation method as claimed in claim 1 is characterized in that described SO
2Add-on be 60-100ppm.
4, preparation method as claimed in claim 1, it is characterized in that described fermenting process is to add SI450 or grape wine live yeast in the belt leather pulp, add white sugar after playing ferment, carry out 25-30 ℃ of mixed fermentation, fermentation time 5-7 days, drip washing skin slag between yeast phase, when treating total sugar degree＜4g/L, fermentation ends.
5, preparation method as claimed in claim 1 is characterized in that described glue process down is to add colloid material in former wine.
6, preparation method as claimed in claim 1 is characterized in that described colloid material is egg-white powder, gelatin, egg white, casein or wilkinite.
7, preparation method as claimed in claim 1 is characterized in that described egg-white powder, gelatin, egg white, caseic add-on are 100-400ppm, and described bentonitic add-on is 400-800ppm.
8, preparation method as claimed in claim 1 is characterized in that described blending is that requiring with grape wine to taste is basic wine allotment; The allotment ratio is: grape wine: the former wine=2-5 of wintercherry: 1, and the wine degree of adjusting mixture is 12-18 °, and pol is 60-150g/L, acidity is 4-8g/L.
9, preparation method as claimed in claim 1 is characterized in that described traditional aging process carries out at normal temperatures, and the time is 12-24 month.
10, a kind of wintercherry vermouth is characterized in that adopting the product that makes as the described preparation method of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00109670 CN1283683A (en) | 2000-06-20 | 2000-06-20 | Process for preparing Weineisi wintercherry wine and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00109670 CN1283683A (en) | 2000-06-20 | 2000-06-20 | Process for preparing Weineisi wintercherry wine and its product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1283683A true CN1283683A (en) | 2001-02-14 |
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ID=4579781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00109670 Pending CN1283683A (en) | 2000-06-20 | 2000-06-20 | Process for preparing Weineisi wintercherry wine and its product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1283683A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642620A (en) * | 2013-12-26 | 2014-03-19 | 豆一玲 | Low-sulfur dioxide high-nutrition concentrated sweet red wine and production technology thereof |
| CN104726277A (en) * | 2015-03-19 | 2015-06-24 | 辽宁农业职业技术学院 | Processing technology of physalis pubescens wine |
| CN109251800A (en) * | 2018-11-14 | 2019-01-22 | 宁夏西夏王葡萄酒业有限公司 | A kind of calcium fruit grape wine brewage-method |
-
2000
- 2000-06-20 CN CN 00109670 patent/CN1283683A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642620A (en) * | 2013-12-26 | 2014-03-19 | 豆一玲 | Low-sulfur dioxide high-nutrition concentrated sweet red wine and production technology thereof |
| CN103642620B (en) * | 2013-12-26 | 2016-06-01 | 新疆轻工职业技术学院 | The low sulfurous gas dense Sweet red wine of height nutrition and production technique thereof |
| CN104726277A (en) * | 2015-03-19 | 2015-06-24 | 辽宁农业职业技术学院 | Processing technology of physalis pubescens wine |
| CN109251800A (en) * | 2018-11-14 | 2019-01-22 | 宁夏西夏王葡萄酒业有限公司 | A kind of calcium fruit grape wine brewage-method |
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| WD01 | Invention patent application deemed withdrawn after publication |