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Wolfberry fermented wine and preparation method thereof

A technology of fermenting wine and wolfberry, which is applied in the field of wine making, can solve the problems of short shelf life, uncoordinated wine body color, etc., and achieve the effect of high utilization rate of raw materials, wide application population and high utilization rate

Inactive Publication Date: 2018-08-17
青海杞九庄园生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wine made by the mixed fermentation of wolfberry and other fruits has mixed and uncoordinated fruit aromas and weak wine aromas. It also has the disadvantages of easy precipitation, poor sensory perception, and short shelf life.
Different fruits are fermented separately, and the wine obtained by mixing the fermented wine body has uncoordinated body color, light wolfberry taste, and poor comfort; it also has the disadvantages of miscellaneous and uncoordinated fruit aroma, weak wine aroma, poor sensory perception, and short shelf life

Method used

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  • Wolfberry fermented wine and preparation method thereof
  • Wolfberry fermented wine and preparation method thereof
  • Wolfberry fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Preparation of wolfberry brandy and preparation of extract:

[0059] Main fermentation: remove diseased fruit, rotten fruit, broken fruit, leaves and stalks of wolfberry fresh fruit, wash and drain the water, refrigerate at 2°C for 10 hours, squeeze the juice, heat the juice to 18°C, add BV818 yeast, add 0.3g / L fermentation after 45 hours Auxiliary FN502, top temperature ≤ 22 ℃ fermentation until residual sugar 3g / L to terminate the main fermentation. During the main fermentation process, the fermented mash circulates; open cycle once on the 1st day of fermentation, the circulation volume is 1 / 4 of the fermented mash; open cycle once on the 2nd day of fermentation, the circulation volume is 1 / 2 of the fermented mash; 1 / 4 of the fermented mash; from the 4th to 5th day of fermentation, closed cycle once a day, 1 / 2 of the fermented mash; from the 6th day to the end of fermentation, closed cycle once a day, The circulation volume is 1 / 4 of the fermented mash.

[0060] Pos...

Embodiment 2

[0064] Preparation of wolfberry brandy and preparation of extract:

[0065] Main fermentation: Remove diseased fruit, rotten fruit, broken fruit, leaves and stalks of wolfberry fresh fruit, wash and drain, refrigerate at 10°C for 2 hours, squeeze the juice, heat the juice to 20°C, add BV818 yeast, add 0.4g / L fermentation after 52 hours Auxiliary FN502, top temperature ≤ 22 ℃ fermentation to 2.8g / L residual sugar to stop the main fermentation. During the main fermentation process, the fermented mash circulates; open cycle once on the 1st day of fermentation, the circulation volume is 1 / 4 of the fermented mash; open cycle once on the 2nd day of fermentation, the circulation volume is 1 / 2 of the fermented mash; 1 / 4 of the fermented mash; from the 4th to 5th day of fermentation, closed cycle once a day, 1 / 2 of the fermented mash; from the 6th day to the end of fermentation, closed cycle once a day, The circulation volume is 1 / 4 of the fermented mash.

[0066] Post-fermentation: ...

Embodiment 3

[0070] Preparation of wolfberry brandy and preparation of extract:

[0071] Main fermentation: remove diseased fruit, rotten fruit, broken fruit, leaves and stalks of wolfberry fresh fruit, wash and drain the water, refrigerate at 6°C for 4 hours, squeeze the juice, heat the juice to 19°C, add BV818 yeast, add 0.35g / L fermentation after 48h Auxiliary FN502, top temperature ≤ 22 ℃ fermentation until residual sugar 3g / L to terminate the main fermentation. During the main fermentation process, the fermented mash circulates; open cycle once on the 1st day of fermentation, the circulation volume is 1 / 4 of the fermented mash; open cycle once on the 2nd day of fermentation, the circulation volume is 1 / 2 of the fermented mash; 1 / 4 of the fermented mash; from the 4th to 5th day of fermentation, closed cycle once a day, 1 / 2 of the fermented mash; from the 6th day to the end of fermentation, closed cycle once a day, The circulation volume is 1 / 4 of the fermented mash.

[0072] Post-fer...

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Abstract

The invention relates to the technical field of wine brewing, and in particular, relates to wolfberry fermented wine and a preparation method thereof. The wolfberry fermented wine consists of the following components by the volume percentage: 10%-50% of a wolfberry original brandy and 50%-90% of a wolfberry original brandy extract liquid. The wolfberry fermented wine is prepared by the following methods: main fermentation, post fermentation, primary distillation, secondary distillation, wolfberry extraction and blending. Compared with the prior art, the wolfberry fermented wine and the preparation method thereof provided by the invention have the advantages: (1) the utilization ratio of raw materials is high; (2) the wolfberry fermented wine preserves the health care function of wolfberry;(3) ethanol and organic acids are not additionally added, and the wolfberry fermented wine is green and healthy; (4) the finished wine is stable and the shelf life is long; (5) the wolfberry fruit aroma of the finished wine is prominent and harmonious; the wine is full-bodied and mellow; and the color is bright, clear, transparent and lustrous; and (6) the variety of the finished wine is rich andsuitable for wide population.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a wolfberry fermented wine and a preparation method thereof. Background technique [0002] Lycium barbarum is a kind of Chinese herbal medicine with both medicine and food, which has high nutritional and medicinal value. At present, the wine prepared from wolfberry can be divided into fermented fruit wine, distilled wine, soaked wine and mixed wine. [0003] Lycium barbarum fermented fruit wine is obtained by fermenting fresh wolfberry fruit or softened dried fruit without distillation. This type of wine has low alcohol content and weak aroma; and because it contains some macromolecular substances, it is prone to precipitation, has poor sensory perception, and has a short shelf life. [0004] When distilling wolfberry wine, it is obtained by fermentation and distillation of fresh fruit or softened dried fruit of wolfberry. This type of alcohol has high alcohol content, but...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/04C12G3/02C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 薛鑫耿椿林
Owner 青海杞九庄园生物科技有限公司
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