WO2012055373A1

WO2012055373A1 - White wine of chinese wolfberry and preparation method therefor

Info

Publication number: WO2012055373A1
Application number: PCT/CN2011/081493
Authority: WO
Inventors: 钟虹光
Original assignee: 江西江中食品有限责任公司
Priority date: 2010-10-29
Filing date: 2011-10-28
Publication date: 2012-05-03
Also published as: CN102453650B; CN102453650A

Abstract

A white wine of Chinese wolfberry uses fresh or dried berries of Chinese wolfberry as a base material which is successively soaked, crushed, fermented, distilled, aged, mixed, frozen and filtered to produce the final product.

Description

Alfalfa liquor and its brewing method

The invention relates to a white wine and a brewing method thereof.

Second, the background technology

It is rich in essential nutrients such as carotene, Vc, V _B and minerals. It has high nutritional value and is an ideal edible and edible plant. It is widely used in the processing of alfalfa. Market prospects. There is currently no liquor on the market that is fermented with hydrazine. The production method of <application No.>200410010785.7, <publication number>CN1676596, <invention name> 枸杞 liquor, published by the National Patent Office, is characterized in that the wine is an immersion wine prepared by soaking cockroaches in bulk liquor. The shortcoming is that the soaking liquor does not dissolve the nutrients of the alfalfa, and because of the different quality of the bulk liquor, the quality difference is large, it is difficult to achieve the effect of ripening and stability of the wine, and the quality of the liquor is lowered.

Third, the invention content

The object of the present invention is to provide a method for fermenting glutinous liquor by using fresh mash or cognac as a raw material. The white wine produced by this method has the characteristics of soft and mellow taste, balance, fullness and long aftertaste.

Technical Solution of the Invention: Soak the fresh fruit or dried fruit with 3~6 times soft water for 8~24 hours, add 1%~3% sulfur dioxide solution and 1%~3% citric acid or tartaric acid solution to wash, crush, adjust the ingredients Adjust the acid to 6~12g/L with tartaric acid or citric acid, PH to 3.2~4, adjust the total sugar to 130~280g/L with sugar or add 0.5%~8% edible alcohol, force 0.15~0.3g/L _The temperature-controlled fermentation temperature is controlled at 18~30°C, the time is 3~7 days, and the alcohol content is 7%~16%Vol; when the specific gravity is less than 1000g/L, the residual sugar is analyzed as <4 _§ separation; then distillation is performed. In the wine tank or oak barrel aging or 50 ° C insulation 5 ~ 10 days old cooked, blended to an alcohol level of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C for 7 to 15 days, 趁 cold filtered, Backfilling is the finished product.

Quality standards of the invention:

1. Sensory requirements: It should meet the requirements of Table 1. Table 1 Sensory requirements

2. Physical and chemical requirements: Physical and chemical requirements should meet the requirements of Table 2. Table 2 Physical and chemical requirements Project requirements

Alcohol / (% Vol) ^36.0

Non-alcoholic volatiles content (volatile acids + esters + aldehydes + furfural + high)

Grade alcohol) 1 (g/L) (100% Vol ethanol) ^ 1.25

3. Hygienic requirements: Except that methanol and copper should meet the requirements of Table 3, the other requirements should meet the requirements of GB2757. Table 3 Health requirements

Fourth, the specific implementation

The present invention will be further described below with reference to examples - Example 1:

100kg fresh fruit, soaked in 4 times soft water for 12 hours, cleaned with P 1%~3% sulfur dioxide solution and 1%~3% citric acid solution, crushed, adjusted with tartaric acid to 6~12g/L, PH to 3.2 ~4, adjust the total sugar to 130~280g/L with sugar or add 0.5%~8% edible alcohol, force 0.15~0.3g/L; temperature control fermentation temperature is controlled at 20~25°C, time 3~7 Day, to alcohol content of 7% ~ 16% Vol; When the specific gravity is less than 1000g / L, the analysis of residual sugar <4 _§ separation; then carry out distillation, aged in wine tanks or oak barrels or 5 ° 10 days at 50 ° C Old cooked, blended to an alcohol level of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C for 7 to 15 days, cold filtered, back to warm filling is the finished product.

Example 2:

100kg fresh fruit, soaked in 5 times soft water for 15 hours, cleaned with P 1%~3% sulfur dioxide solution and 1%~3% tartaric acid solution, crushed, adjusted with citric acid to adjust acid to 6~12g/L, PH to 3.2 ~4, adjust the total sugar to 130~280g/L with sugar or add 0.5%~8% edible alcohol, force 0.15~0.3g/L; temperature control fermentation temperature is controlled at 20~25°C, time 3~7 Day, to alcohol content of 7% ~ 16% Vol; When the specific gravity is less than 1000g / L, the analysis of residual sugar <4 _§ separation; then carry out distillation, aged in wine tanks or oak barrels or 5 ° 10 days at 50 ° C Old cooked, blended to an alcohol level of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C for 7 to 15 days, cold filtered, back to warm filling is the finished product.

Example 3:

100kg of dried fruit, soaked in 6 times soft water for 20 hours, cleaned with P 1%~3% sulfur dioxide solution and 1%~3% citric acid solution, crushed, adjusted with tartaric acid to 6~12g/L, PH to 3.2 ~4, with sugar to adjust the total sugar to 130~280g / L or add 0.5% ~ 8% of edible alcohol, force 卩 0.15~0.3g / L; temperature control fermentation temperature control 20~25°C, time 3~7 days, to 7%~16% Vol of alcohol; when the specific gravity is less than 1000g/L, analyze residual sugar<4 _§ separation; then carry out distillation, in wine tank or oak barrel Aged or 50 ° C insulation 5 ~ 10 days old cooked, blended to an alcohol content of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C for 7 to 15 days, cold filtered, rewarmed filling is the finished product .

Example 4:

100kg fresh fruit, soaked in 5 times soft water for 22 hours, cleaned with P 1%~3% sulfur dioxide solution and 1%~3% tartaric acid solution, crushed, adjusted components with citric acid to 6~12g/L, PH to 3.2 ~4, adjust the total sugar to 130~280g/L with sugar or add 0.5%~8% edible alcohol, force 0.15~0.3g/L; temperature control fermentation temperature is controlled at 18~30°C, time 3~7 Day, to alcohol content of 7% ~ 16% Vol; When the specific gravity is less than 1000g / L, the analysis of residual sugar <4 _§ separation; then carry out distillation, aged in wine tanks or oak barrels or 5 ° 10 days at 50 ° C Old cooked, blended to an alcohol level of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C for 7 to 15 days, cold filtered, back to warm filling is the finished product.

Claims

1. A white wine, characterized in that it is soaked, fermented, distilled, and aged into a white wine.

2. The white spirits according to claim 1, wherein the brewing method is to soak the fresh fruit with 3 to 6 times soft water for 8 to 24 hours, add 1% to 3% sulfur dioxide solution and 1% to 3% citric acid or Wash and crush the tartaric acid solution, adjust the ingredients with tartaric acid or citric acid to adjust the acid to 6~12g/L, PH to 3.2~4, adjust the total sugar with sugar to 130~280g/L or add 0.5%~8% of edible alcohol. Add 0.15~0.3g/L; control temperature fermentation temperature is controlled at 18~30°C, time is 3~7 days, the alcohol content is 7%~16% Vol; When the specific gravity is less than 1000g/L, analysis residual sugar<4 _§ Separation; then carry out distillation, aging in wine tanks or oak barrels or 5 to 10 days old at 50 ° C, blended to an alcohol level of 16% ~ 66% Vol, frozen at minus 15 ~ 20 ° C 7~ 15 days, cold filtration, rewarming filling is the finished product.

3. A white spirit according to claim 2, characterized in that the dried fruit is used as a raw material instead of the fresh fruit.