CN110982651A - Preparation and storage method of medlar base wine - Google Patents
Preparation and storage method of medlar base wine Download PDFInfo
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- CN110982651A CN110982651A CN201811161758.8A CN201811161758A CN110982651A CN 110982651 A CN110982651 A CN 110982651A CN 201811161758 A CN201811161758 A CN 201811161758A CN 110982651 A CN110982651 A CN 110982651A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of a medlar base wine, which adopts fresh medlar, red dates and liquorice as raw materials, and comprises the steps of treating, fermenting, separating dregs and liquid, purifying raw juice vinasse, blending the raw juice wine liquid into 18-degree base wine, storing for a long time at the temperature of 1-5 ℃, and using for reducing the alcohol content at any time for blending. The obtained fructus Lycii wine has better fusion and storage. The medlar base wine prepared by the invention has 18 degrees, is basically free of microbial propagation, is beneficial to long-term storage, can promote esterification reaction and enhance flavor after long-term storage, and is easy to blend low-alcohol wine.
Description
Technical Field
The invention relates to the field of medlar processing, and in particular relates to a preparation method and a storage method of medlar base wine.
Background
In recent decades, under the support of various national and local policies, measures and actions, the variety of deep-processed products of medlar is increasing as everyday, and various products are more and more popular with consumers. The medlar wine as a medlar deep processing product is also spread across the country and is approved by consumers. The original juice wine of the medlar wine has not yet achieved the good effect of blending the original wine, and needs further innovation and creation. The medlar base wine is a half of the successful base wine of various styles of wines of different vinosity and different styles produced by producing and blending various medlar wines.
Disclosure of Invention
The invention provides a preparation method of a medlar base wine, which purifies raw juice vinasse, prepares raw juice wine liquid into base wine, and obtains the medlar wine for better fusion and storage.
The technical scheme of the invention is as follows.
A preparation method of a medlar base wine comprises the following steps:
(1) raw material treatment: picking fresh medlar, washing and squeezing for later use; removing cores of fructus Jujubae, crushing, adding water at a water-material ratio of 5:1, decocting until the water-material ratio is 3:1, and cooling to 12 deg.C; crushing liquorice, adding water with the water-material ratio of 5:1, cooking to the water-material ratio of 3:1, and cooling to 12 ℃ for later use;
(2) fermentation: mixing a medlar feed liquid, a red date feed liquid and a liquorice feed liquid according to a volume ratio of 6: 3:1, adding white granulated sugar until the total sugar content of the mixed liquor is more than or equal to 15%, adjusting the temperature of the liquor to 12 ℃, adding yeast with the volume of 0.6-1% of the total liquor, introducing sterile air for 8-10 minutes, then keeping the fermentation temperature at 12 ℃ through a cold discharge pipe, fermenting for 5-7 days, cooling to 5 ℃ after the residual sugar of the liquor is less than 5%, separating residues and liquids, transferring the separated liquor to a sealed liquor tank as foreliquor, extracting the vinasse to 60-degree liquor through one-to-two-effect distillation, blending the liquor with the foreliquor in the sealed liquor tank to form 18-degree base liquor, and storing.
A storage method of wolfberry base wine is characterized in that vinasse is extracted to 60-degree wine through one-to-two effect distillation, the wine is mixed with the former wine liquid in a sealed wine tank to form 18-degree base wine, the base wine is stored in the wine tank for 24 hours, sediment is discharged and exhausted, then the wine tank is sealed, and the base wine is stored for a long time at the temperature of 1-5 ℃ and is used for reducing the alcohol content at any time for blending.
The medlar base wine prepared by the invention has 18 degrees, is basically free of microbial propagation, is beneficial to long-term storage, can promote esterification reaction and enhance flavor after long-term storage, and is easy to blend low-alcohol wine.
Detailed Description
(1) Raw material treatment: picking fresh medlar, washing and squeezing for later use; removing cores of fructus Jujubae, crushing, adding water at a water-material ratio of 5:1, decocting until the water-material ratio is 3:1, and cooling to 12 deg.C; crushing liquorice, adding water with the water-material ratio of 5:1, cooking to the water-material ratio of 3:1, and cooling to 12 ℃ for later use;
(2) fermentation: mixing a medlar feed liquid, a red date feed liquid and a liquorice feed liquid according to a volume ratio of 6: 3:1, adding white granulated sugar until the total sugar content of the mixed liquor is more than or equal to 15%, adjusting the temperature of the liquor to 12 ℃, adding yeast with the volume of 0.6-1% of the total liquor, introducing sterile air for 8-10 minutes, then keeping the fermentation temperature at 12 ℃ through a cold discharge pipe, fermenting for 5-7 days, cooling to 5 ℃ after the residual sugar of the liquor is less than 5%, separating dregs and liquor, transferring the separated liquor to a sealed liquor tank to be used as wine precursor, extracting the vinasse to 60 ℃ liquor through one-to-two effect distillation, blending the wine precursor with the sealed liquor tank to form 18 ℃ base liquor, storing in the liquor tank for 24 hours, discharging and exhausting the settled dregs, then sealing the liquor tank, and storing for a long time at the temperature of 1-5 ℃.
When producing the medlar wine with low alcohol content, the pre-wine and the 18-degree base wine are mixed to the corresponding alcohol content, then the pre-wine and the 18-degree base wine are stored, and then the pre-wine and the 18-degree base wine are filtered and filled. For example, when 12 degree fructus Lycii wine is produced, the wine is mixed with 18 degree base wine to 12 degree, stored for 30 days, filtered and filled.
Claims (2)
1. A preparation method of a medlar base wine comprises the following steps:
(1) raw material treatment: picking fresh medlar, washing and squeezing for later use; removing cores of fructus Jujubae, crushing, adding water at a water-material ratio of 5:1, decocting until the water-material ratio is 3:1, and cooling to 12 deg.C; crushing liquorice, adding water with the water-material ratio of 5:1, cooking to the water-material ratio of 3:1, and cooling to 12 ℃ for later use;
(2) fermentation: mixing a medlar feed liquid, a red date feed liquid and a liquorice feed liquid according to a volume ratio of 6: 3:1, adding white granulated sugar until the total sugar content of the mixed liquor is more than or equal to 15%, adjusting the temperature of the liquor to 12 ℃, adding yeast with the volume of 0.6-1% of the total liquor, introducing sterile air for 8-10 minutes, then keeping the fermentation temperature at 12 ℃ through a cold discharge pipe, fermenting for 5-7 days, cooling to 5 ℃ after the residual sugar of the liquor is less than 5%, separating residues and liquids, transferring the separated liquor to a sealed liquor tank as wine precursor, extracting the vinasse to 60-degree liquor through one-to-two-effect distillation, blending the wine precursor with the sealed liquor tank to form 18-degree base liquor, and storing.
2. A storage method of the medlar base wine as claimed in claim 1, wherein the prepared 18 degree base wine is stored in a wine tank for 24 hours, then the sediment is discharged and exhausted, then the wine tank is sealed and stored for a long time at the temperature of 1-5 ℃ for reducing the degree and blending at any time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811161758.8A CN110982651A (en) | 2018-09-30 | 2018-09-30 | Preparation and storage method of medlar base wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811161758.8A CN110982651A (en) | 2018-09-30 | 2018-09-30 | Preparation and storage method of medlar base wine |
Publications (1)
| Publication Number | Publication Date |
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| CN110982651A true CN110982651A (en) | 2020-04-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811161758.8A Pending CN110982651A (en) | 2018-09-30 | 2018-09-30 | Preparation and storage method of medlar base wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104248A (en) * | 1994-09-23 | 1995-06-28 | 罗振大 | Method for brewing wine made from the fruit of Chinese wolfberry |
| CN1434112A (en) * | 2003-01-29 | 2003-08-06 | 中宁县大华酒业有限责任公司 | Wolfberry fruit liquor and brewing process thereof |
| CN104087469A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of Chinese wolfberry fermented wine |
| CN105524803A (en) * | 2016-01-18 | 2016-04-27 | 吕文玲 | Production method for sweet osmanthus flower rice wine |
| CN106609219A (en) * | 2015-10-27 | 2017-05-03 | 江凯 | Red jujube wine and preparation method thereof |
| CN107557204A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make lichee cider and preparation method thereof |
-
2018
- 2018-09-30 CN CN201811161758.8A patent/CN110982651A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104248A (en) * | 1994-09-23 | 1995-06-28 | 罗振大 | Method for brewing wine made from the fruit of Chinese wolfberry |
| CN1434112A (en) * | 2003-01-29 | 2003-08-06 | 中宁县大华酒业有限责任公司 | Wolfberry fruit liquor and brewing process thereof |
| CN104087469A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of Chinese wolfberry fermented wine |
| CN106609219A (en) * | 2015-10-27 | 2017-05-03 | 江凯 | Red jujube wine and preparation method thereof |
| CN105524803A (en) * | 2016-01-18 | 2016-04-27 | 吕文玲 | Production method for sweet osmanthus flower rice wine |
| CN107557204A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make lichee cider and preparation method thereof |
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Application publication date: 20200410 |