CN1782059A - Brewing method for chinese wolfberry fruit wine - Google Patents
Brewing method for chinese wolfberry fruit wine Download PDFInfo
- Publication number
- CN1782059A CN1782059A CN 200410091781 CN200410091781A CN1782059A CN 1782059 A CN1782059 A CN 1782059A CN 200410091781 CN200410091781 CN 200410091781 CN 200410091781 A CN200410091781 A CN 200410091781A CN 1782059 A CN1782059 A CN 1782059A
- Authority
- CN
- China
- Prior art keywords
- wine
- fructus lycii
- fresh fructus
- weight
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The present invention relates to the wolfberry fruit wine brewing method combining soaking and fermenting. Wolfberry fruit is first fermented and then soaked, so as to extract the nutritive components from wolfberry fruit fully and raise material utilization rate. The wolfberry fruit wine thus brewed has rich wolfberry fruit fragrance, mellow taste, plump wine body, lasting post taste and other features.
Description
One, technical field
The present invention relates to a kind of brew method of Lycium chinense wine.
Two, background technology
Matrimony vine is a kind of Chinese medicinal materials of medicine-food two-purpose, has very high nutrition and pharmaceutical use.With the matrimony vine is that the Lycium chinense wine that raw material is processed has vast market prospect.The Chinese wolfberry fruit wine of Chu Xianing has the infusion method brew to form in the market, has the fermentation method brew to form, and also having fermentation to soak that the brew that combines forms.State Patent Office has announced the brew method of following several Lycium chinense wines, as (1)＜application number〉94111916.5,＜publication number〉1104248,＜denomination of invention〉a kind of brew method of Lycium chinense wine, it is to be raw material with the fresh fructus lycii, through sorting, squeezing, repeatedly ferment, clarify, store slaking, sterilization is mixed with Lycium chinense wine, Lycium chinense wine and matrimony vine soak solution (get in addition matrimony vine soak to extract prepare) are mixed with the Lycium chinense wine of different wine degree.(2)＜and application number〉96123072.X,＜publication number〉1186850,＜denomination of invention〉a kind of making method of Lycium chinense wine, it is to adopt dry wolfberry → impurity elimination → cleaning → extraction of the juice → squeeze → get juice → add honey → add organic acid → add antioxidant → Primary Fermentation → secondary fermentation → after-ripening → clarification filtration → bottling → sterilization → finished product processing method to make.(3)＜and application number〉01109005.7,＜publication number〉1310228,＜denomination of invention〉a kind of Lycium chinense wine, it is to wear into pulp after medlar fresh fruit is added the water of 0.8～1.2 times of weight or water logging that dried fruit of lycium barbarum adds 2.5～4.8 times of weight bubble, adds auxiliary material white sugar, citric acid, 80 ℃～90 ℃ sterilizations down, add the cerevisin fermentation, filter slaking, add protein sugar, glycerine, lactic acid, citric acid allotment, smart filter back filling bottle sterilize finished product.More than three kinds of patent weak points be the matrimony vine raw material is only fermented, soak to extract, the nutrition of matrimony vine is underused.(4) in addition, State Patent Office announces also＜application number〉00101522.2,＜publication number〉1265420,＜denomination of invention〉a kind of brew method of Lycium chinense wine, it is fermented wine that matrimony vine is made by fermentation method and makes through blending allotment with the soaking wine that infusion method makes, its weak point is a part of fermentation Chinese wolfberry fruit, a part is soaked by matrimony vine, then the two is blent and form, its weak point is the nutritive ingredient lixiviate in the matrimony vine insufficient, and raw material availability is low.
Three, summary of the invention
The purpose of this invention is to provide a kind of new fermentation and soak the Lycium chinense wine brew method that combines, this method is fermented earlier to matrimony vine and is afterwards soaked, and can fully extract the nutrition in the matrimony vine, improves utilization ratio of raw materials.With the Lycium chinense wine that this method brew goes out, it is strong to have a fruital flavor, taste pure and mellow and full, characteristics such as the wine body is plentiful, and aftertaste is long.
Technical scheme of the present invention: fresh fructus lycii or dry wolfberry are through sorting, clean, fresh fructus lycii is broken and add the soft water of 0.3～1.5 times of its weight then, or dry wolfberry steeps fragmentations in 12～24 hours with 3～6 times of water loggings to its weight, adjust pol to 240～260g/L with sucrose again, adjust total acid to 6.0～8.0g/L with citric acid or tartrate, transfer SO2 to 80～100mg/L, add polygalacturonase 0.2～0.5g/L, add dry yeast 0.15～0.3g/L, controlled temperature is 18～30 ℃ of fermentations, 5～7 days time, reduce to 1000g/L when following when proportion, analyze residual sugar＜4g/L and isolate fermented wine.Fresh fructus lycii pomace after the separation adds degree of the falling deodorizing alcohol of fresh fructus lycii weight 0.3～0.5 times 20～25% (v/v), the dry wolfberry pomace adds degree of the falling deodorizing alcohol of dry wolfberry weight 1.5～2.5 times 20～25% (v/v), soaked 10～20 days, beat and circulate 2 times every day between soak period, isolate soaking wine after finishing it is mixed with fermented wine, be finished product through ageing, allotment, following glue, filtration, degerming, bottling, packing again.
Four, embodiment
Below in conjunction with example the present invention is further described:
Embodiment 1:
Fresh fructus lycii 100kg, broken then and add the soft water of 50kg through sorting, cleaning, adjust pol to 240～260g/L with sucrose again, adjust total acid to 6.0～8.0g/L with citric acid or tartrate, transfer SO
2To 100mg/L, add polygalacturonase 0.5g/L, add dry yeast 0.15～0.3g/L, controlled temperature is 20～25 ℃ of fermentations, 5～7 days time, reduce to 1000g/L when following when proportion, analyze residual sugar＜4g/L and isolate fermented wine.Fresh fructus lycii pomace after the separation adds degree of the falling deodorizing alcohol of 50kg20～25% (v/v), soaked 10 days, play circulation 2 times every day between soak period, isolates soaking wine after finishing it is mixed with fermented wine, is finished product through ageing, allotment, following glue, filtration, degerming, bottling, packing again.
Embodiment 2:
Dry wolfberry 100kg through sorting, cleaning, with the water logging bubble fragmentation in 12～24 hours of 500kg, adjusts pol to 240～260g/L with sucrose then again, adjusts total acid to 6.0～8.0g/L with citric acid or tartrate, transfers SO
2To 80mg/L, add polygalacturonase 0.4g/L, add dry yeast 0.15～0.3g/L, controlled temperature is 20～25 ℃ of fermentations, 5～7 days time, reduce to 1000g/L when following when proportion, analyze residual sugar＜4g/L and isolate fermented wine.Dry wolfberry pomace after the separation adds degree of the falling deodorizing alcohol of 200kg 20～25% (v/v), soaked 20 days, play circulation 2 times every day between soak period, isolates soaking wine after finishing it is mixed with fermented wine, is finished product through ageing, allotment, following glue, filtration, degerming, bottling, packing again.
Claims (4)
1, a kind of brew method of Lycium chinense wine, it is characterized in that fresh fructus lycii or dry wolfberry are through sorting, cleaning, fresh fructus lycii is broken and add the soft water of 0.3～1.5 times of its weight then, or dry wolfberry steeps fragmentations in 12～24 hours with 3～6 times of water loggings to its weight, adjust pol to 240～260g/L with sucrose again, adjust total acid to 6.0～8.0g/L with citric acid or tartrate, transfer SO
2To 80～100mg/L, add polygalacturonase 0.2～0.5g/L, add dry yeast 0.15～0.3g/L, controlled temperature is 18～30 ℃ of fermentations, 5～7 days time, reduce to 1000g/L when following when proportion, analyze residual sugar＜4g/L and isolate fermented wine.Fresh fructus lycii pomace after the separation adds degree of the falling deodorizing alcohol of fresh fructus lycii weight 0.3～0.5 times 20～25% (v/v), the dry wolfberry pomace adds degree of the falling deodorizing alcohol of dry wolfberry weight 1.5～2.5 times 20～25% (v/v), soaked 10～20 days, beat and circulate 2 times every day between soak period, isolate soaking wine after finishing it is mixed with fermented wine, be finished product through ageing, allotment, following glue, filtration, degerming, bottling, packing again.
2, the brew method of Lycium chinense wine according to claim 1 is characterized in that the fermentation earlier of fresh fructus lycii or dry wolfberry isolates fermented wine, and pomace is isolated soaking wine with immersion again, and fermented wine is mixed with soaking wine then.
3, the brew method of a kind of Lycium chinense wine according to claim 1, it is characterized in that its fermentation is to add polygalacturonase 0.2～0.5g/L, add dry yeast 0.15～0.3g/L, controlled temperature is 18～30 ℃ of fermentations, 5～7 days time, reduce to 1000g/L when following when proportion, analyze residual sugar＜4g/L and isolate fermented wine.
4, the brew method of Lycium chinense wine according to claim 1, it is characterized in that its immersion is degree of the falling deodorizing alcohol that the fresh fructus lycii pomace after separating is added fresh fructus lycii weight 0.3～0.5 times 20～25% (v/v), the dry wolfberry pomace adds doubly degree of the falling deodorizing alcohol of 20～25% (v/v) of dry wolfberry weight 1.5-2.5, soaked 10～20 days, play circulation 2 times every day between soak period, isolates soaking wine after finishing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100917816A CN100465259C (en) | 2004-11-29 | 2004-11-29 | Brewing method for chinese wolfberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100917816A CN100465259C (en) | 2004-11-29 | 2004-11-29 | Brewing method for chinese wolfberry fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1782059A true CN1782059A (en) | 2006-06-07 |
| CN100465259C CN100465259C (en) | 2009-03-04 |
Family
ID=36772674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100917816A Active CN100465259C (en) | 2004-11-29 | 2004-11-29 | Brewing method for chinese wolfberry fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100465259C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703280A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Method for preparing juice for fermentation of medlar wine |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN103911254A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of medlar liquor |
| CN106701431A (en) * | 2017-02-03 | 2017-05-24 | 宁夏森淼枸杞科技开发有限公司 | Method for making Chinese wolfberry fermented wine by utilizing fresh Chinese wolfberries |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265420A (en) * | 2000-01-08 | 2000-09-06 | 宁夏玉泉葡萄酿酒研究所 | Brewage of Lycium chinense wine |
-
2004
- 2004-11-29 CN CNB2004100917816A patent/CN100465259C/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102703280A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Method for preparing juice for fermentation of medlar wine |
| CN102703280B (en) * | 2012-06-11 | 2013-12-25 | 宁夏红中宁枸杞制品有限公司 | Method for preparing juice for fermentation of medlar wine |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN103911254A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of medlar liquor |
| CN106701431A (en) * | 2017-02-03 | 2017-05-24 | 宁夏森淼枸杞科技开发有限公司 | Method for making Chinese wolfberry fermented wine by utilizing fresh Chinese wolfberries |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100465259C (en) | 2009-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102703279B (en) | Process for producing sparkling medlar fruit wine | |
| CN101285023A (en) | Red raspberry health wine and brewing process thereof | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN101701172A (en) | Ice medlar wine and brewing method thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN104450367A (en) | Health fruit wine prepared by using fruits of cherokee roses and preparation method of health fruit wine | |
| CN105779207A (en) | Pawpaw face beautifying healthcare wine and preparation method thereof | |
| CN105018270B (en) | A kind of brewing method for grape wine and the grape wine brewageed | |
| CN100465259C (en) | Brewing method for chinese wolfberry fruit wine | |
| CN1301325C (en) | Fruit vinegar and its fermentation method and use | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN105087212A (en) | Healthcare grain wine and production method thereof | |
| CN100465260C (en) | Brewing method for Chinese wolfberry fruit wine | |
| CN104673590A (en) | Method for preparing dogwood fruit wine | |
| CN106754097A (en) | A kind of floral type indigo fruit wine | |
| CN112877164A (en) | Brewing method of medlar mulberry red wine | |
| CN106675961B (en) | Semi-fermented Sichuan papaya health wine and production process thereof | |
| CN100400638C (en) | Brewing method for Chinese wolfberry fruit and grape mixed fermentation wine | |
| CN110643449A (en) | Brewing method of cherry wine | |
| CN106701387A (en) | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof | |
| CN104371900A (en) | Method for brewing grape flavor type white wine | |
| CN101560450B (en) | Method for producing full juice peach sparkling wine | |
| KR102058665B1 (en) | The method for manufacturing vinegar by using honey and pollen, and vinegar manufacturing by the method | |
| KR100651250B1 (en) | Liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof | |
| CN101805678A (en) | Technology for brewing wine by using fresh dogwood fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190307 Address after: 330096 Jiangzhong Group, 788 Torch Avenue, Nanchang High-tech Zone, Jiangxi Province Patentee after: Jiangzhong Pharmaceutical Co., Ltd. Address before: 330029 Torch Avenue 888, Nanchang High-tech Development Zone, Jiangxi Province Patentee before: Zhong Hongguang |