Chinese wolfberry fruit wine and fermentation brewing technology thereof

A technology of wolfberry wine and wolfberry fruit, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of being easily polluted, protracted and time-consuming, and achieve the effects of sweet taste, suitable for mass production, and environmental protection of the brewing process.

Inactive Publication Date: 2020-05-08
罗淑恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Method used

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  • Chinese wolfberry fruit wine and fermentation brewing technology thereof
  • Chinese wolfberry fruit wine and fermentation brewing technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Lycium barbarum wine, formula comprises: dried wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried wolfberry fruit, 250 parts of mineral water, 1 part of distiller's yeast, 1 part rock sugar and 5 parts pure grain wine.

[0037] The fermentation and brewing process of wolfberry wine includes the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation ;

[0038] Wherein in above-mentioned step 1, select some wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the wolfberry fruit that chooses is red, purple red, purple or white, the wolfberry fruit that does not have metamorphic phenomenon, cyan, green fruit immature, Those with low sugar content will not be used; remove foreign sundries and st...

Embodiment 2

[0056]Lycium barbarum wine, formula comprises: dried wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried wolfberry fruit, 300 parts of mineral water, 1 part of distiller's yeast, 1 part rock sugar and 5 parts pure grain wine.

[0057] The fermentation and brewing process of wolfberry wine includes the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation ;

[0058] Wherein in above-mentioned step 1, select some wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the wolfberry fruit that chooses is red, purple red, purple or white, the wolfberry fruit that does not have metamorphic phenomenon, cyan, green fruit immature, Those with low sugar content will not be used; remove foreign sundries and sto...

Embodiment 3

[0076] Lycium barbarum wine, formula comprises: dried wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the parts by weight of each component are respectively: 100 parts of dried wolfberry fruit, 350 parts of mineral water, 1 part of distiller's yeast, 1 part rock sugar and 5 parts pure grain wine.

[0077] The fermentation and brewing process of wolfberry wine includes the following steps: Step 1, raw material selection; Step 2, soaking and crushing; Step 3, overall mixing; Step 4, fermenting in irrigation; Step 5, distillation inspection; Step 6, secondary fermentation ;

[0078] Wherein in above-mentioned step 1, select some wolfberry fruit, mineral water, distiller's yeast, rock sugar and pure grain wine, the wolfberry fruit that chooses is red, purple red, purple or white, the wolfberry fruit that does not have metamorphic phenomenon, cyan, green fruit immature, Those with low sugar content will not be used; remove foreign sundries and st...

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Abstract

The present invention discloses Chinese wolfberry fruit wine and a fermentation brewing technology thereof. A formula comprises the following raw materials: dried Chinese wolfberry fruits, mineral water, wine koji, crystal sugar and pure grain wine. The fermentation brewing technology comprises the following steps: step one, raw material selection; step two, soaking and breaking; step three, wholemixing; step four, tank sending for fermentation; step five, distillation inspection; and step six, secondary fermentation. The selected Chinese wolfberry fruits are firstly soaked and washed clean;a high-speed dispersing machine is used to break the soaked Chinese wolfberry fruits; the crystal sugar is added into the mineral water according to the following parts by weight: 90-100 parts dried Chinese wolfberry fruits, 250-350 parts of mineral water, 0.5-1 part of wine koji, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating is conducted to 34-38 DEGC, and mixing is conducted until the crystal sugar is dissolved; and then the crushed Chinese wolfberry fruits are added into the heated sugar water, and even mixing and stirring are conducted. In the Chinese wolfberry fruitwine, wine fragrance and fruit fragrance complement each other, the Chinese wolfberry fruit wine is delicately sweet in mouthfeel and fragrant in mouth, and besides, the brewing technology is very environmentally friendly, scientific, very good in mouthfeel, high in wine yield and suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to wolfberry fruit wine and a fermentation and brewing process. Background technique [0002] The sugar in the fruit itself is fermented into alcohol by yeast, and it contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. [0003] Goji berries are rich in goji berry polysaccharides, fats, proteins, free amino acids, taurine, betaine, vitamins B1, B2, E, and C, especially carotenoids. In addition, it also contains a lot of mineral elements, such as potassium, sodium, calcium, magnesium, iron, copper, mang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/023C12H6/02
CPCC12G3/023C12H6/02
Inventor 罗淑恒
Owner 罗淑恒
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