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Sea-buckthorn wine and its production

A production method and technology of seabuckthorn ice wine, applied in the field of sea buckthorn ice wine and its production, can solve the problems of waste, inconvenient picking of sea buckthorn fruit, etc., and achieve the effect of long aftertaste, sweet and thick taste, natural and unique flavor

Inactive Publication Date: 2011-06-08
QINGHAI TSINGHUA BIOTRY BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of seabuckthorn frozen fruit to produce ice wine not only solves the problem of wasting a large area of ​​seabuckthorn fruit due to inconvenient picking, but also fundamentally solves the bitter taste of the product, because usually when picking seabuckthorn fruit, the small branches with leaves and fruit are combined Cut it off, and then use centrifugal or pressing equipment to extract the juice, which will inevitably bring the bitter taste of sea buckthorn branches and leaves in the juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: Select wild seabuckthorn from the Qinghai-Tibet Plateau At a temperature of -13°C, place a clean plastic cloth under the seabuckthorn tree, and then beat the branches of seabuckthorn with a wooden stick to make the frozen fruit of the seabuckthorn fall off the stalk. Low-temperature pressing is to remove the stalks and ice debris from the harvested seabuckthorn frozen fruits under the condition of below 8°C, wash them with warm water at 40°C, and immediately use an oil-free compressed air device to blow off the attached water in a vertical direction to keep the seabuckthorn The ice crystals in the fruit are not melted and broken, and 100PPMSO is added during pressing 2 solution. Fermentation is under the condition of controlled temperature of 16°C, adding 300PPM yeast, adjusting the sugar to 26Brix, and the fermentation period is 15 days. When the sugar content is 20Brix and the alcohol content is 8% (VOL), the fermentation is stopped and 80PPMSO is added. 2...

Embodiment 2

[0015] Example 2: Select wild seabuckthorn from the Qinghai-Tibet Plateau. At a temperature of -10°C, put a clean plastic cloth under the seabuckthorn tree, and then beat the seabuckthorn branch with a wooden stick to make the frozen fruit of the seabuckthorn fall off from the stalk. Low-temperature pressing is to remove the stalks and ice debris from the harvested seabuckthorn frozen fruits under the condition of below 8°C, wash them with warm water at 30°C, and immediately blow off the attached water in a vertical direction with an oil-free compressed air device to keep the seabuckthorn The ice crystals in the fruit are not melted and broken, and 100PPMSO is added during pressing 2 solution. Fermentation is under the condition of controlled temperature of 18°C, adding 300PPM yeast, adjusting the sugar to 28Brix, and the fermentation period is 25 days. When the sugar content is 18Brix and the alcohol content is 12% (VOL), the fermentation is stopped and 80PPMSO is added. 2 s...

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Abstract

A sea-buckthorn icy wine and its production are disclosed. The process is carried out by taking 100% Tibetan wild sea-buckthorn fruits as raw materials, collecting, low-temperature squeezing, fermenting, lowering temperature, ageing and freezing. It has excellent color and taste and makes full use of wild resources.

Description

Technical field: [0001] The invention relates to a kind of wine and its production method, in particular to a kind of seabuckthorn ice wine and its production method. Background technique: [0002] Ice wine has developed to a certain extent in Germany, Canada and other countries. It is mainly grape ice wine produced from grapes, and must be produced by natural methods, and artificial freezing is never allowed. But also do not have the sea-buckthorn ice wine that is raw material production with natural sea-buckthorn jelly fruit. Seabuckthorn belongs to the deciduous shrubs or small trees of the genus Hippophae. Modern chemical composition analysis shows that seabuckthorn is rich in vitamin C, vitamin E, carotenoids, various amino acids, organic acids, linoleic acid and flavonoids and other essential nutritional and health ingredients for human body. In particular, seabuckthorn on the Qinghai-Tibet Plateau is located at a high altitude, with a large temperature difference be...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 鲁长征曾端国李树志马宁安刘洪智
Owner QINGHAI TSINGHUA BIOTRY BIO TECH
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