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Dry chinese wolfberry fruit grape wine and its preparing method

A technology of wolfberry wine and dry type, applied in the field of wine products, can solve the problems of unable to exert the nutritional value of wolfberry and grapes, unable to achieve the best nutrition, etc., to prevent cerebral thrombosis and heart disease, good health care and medical effects, Medium acidity effect

Inactive Publication Date: 2005-10-05
马玉祥 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Lycium barbarum is also very beneficial to the body, but in the past, the deep processing of wolfberry was limited to the field of medical and health products such as the extraction of polysaccharides from wolfberry. For the application of wolfberry in beverages, it is also used to make wolfberry juice and wolfberry wine.
At the same time, there are also some patents that use Chinese wolfberry and grapes to ferment together, but to produce ordinary wine, the nutritional value of Chinese wolfberry and grapes cannot be brought into play. The preparation method is co-fermentation with grape juice and wolfberry juice, but it belongs to general wine fermentation and cannot achieve the best nutrition

Method used

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  • Dry chinese wolfberry fruit grape wine and its preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Lycium barbarum and grapes: 5kg wolfberry; 95kg grapes.

[0046] Using an imported destemming crusher, the fresh wolfberry is first crushed (the crushing rate is not less than 90%), and the pulp is input into a vertical fermenter. The crushed grapes are input into the rotary temperature-controlled horizontal fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter equipped with wolfberry pulp for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and wolfberry pulp reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure the sugar content and acid content after mixing the two pulps in the tank.

[0047] Temperature-controlled fermentation. The temperature should be controlled at 28°C to 30°C. Too high or too low will aff...

Embodiment 2

[0052] The weight adopted is: wolfberry 35kg; grape 65kg. Other conditions are identical with embodiment 1.

Embodiment 3

[0054] The weight adopted is: wolfberry 35kg; grape 65kg. Other conditions are identical with embodiment 1.

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Abstract

The dry wolfberry fruit-grape wine is prepared through the steps of mixing fresh wolfberry fruit in 5-35 wt% and fresh grape in 65-95 wt%, crushing, fermenting via controlling temperature in 28-32 deg.c, adding sugar, separating, purifying, freezing and other steps. The dry wolfberry fruit-grape wine has the double health functions of both wolfberry fruit and grape, good taste and no side effect.

Description

(1) Technical field [0001] The invention relates to a method for preparing dry wolfberry wine. It belongs to the field of wine products. (2) Background technology [0002] Wine is a kind of wine product that is very beneficial to the body. Among them, dry red has the following advantages: [0003] 1: Nourishing effect: Dry red wine is a high-grade drink with various nutrients. Moderate drinking can directly affect the nervous system of the human body, increase the tension of the muscles, and play a comfortable, cheerful and exciting effect on the nerve center. Wine contains a variety of amino acids, minerals and vitamins, which play a nourishing role in maintaining and regulating the functions of the human body, and are an indispensable nutrient solution; [0004] 2: Anti-aging, beauty, fat reduction and prevention and treatment of cardiovascular and cerebrovascular diseases: wine is rich in polyphenols, which is an antioxidant substance, which has the effect of preventin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02
Inventor 马玉祥彭新全
Owner 马玉祥
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