Dry Chinese wolfberry fruit wine and its preparing method
A wolfberry wine, dry-type technology, applied in the field of wine products, can solve the problems of diabetics who can't drink, can't achieve the best nutrition, can't bring out the nutritional value of wolfberry and grapes, and prevent cerebral thrombosis and heart disease. Health and medical efficacy, sexual function enhancement effect
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Embodiment 1
[0040] Lycium barbarum and grapes: 5kg wolfberry; 95kg grapes.
[0041] 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.
[0042] Temperature-controlled fermentation. The temperature should be controlled at 28°C to 30°C. Too high or too low will aff...
Embodiment 2
[0046] The weight adopted is: wolfberry 10kg; grape 90kg. Other conditions are identical with embodiment 1.
Embodiment 3
[0048] The weight adopted is: wolfberry 20kg; grape 80kg. Other conditions are identical with embodiment 1.
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