Manufacturing method of Chinese wolfberry wine

According to traditional Chinese medicine, Chinese wolfberry has the functions of nourishing weakness, replenishing essence, removing cold wind, strengthening yang, stopping tears, strengthening waist and feet, etc., and often drink strong muscles and bones and prolong life. Modern scientific research has proved that the effective ingredient of Lycium barbarum is Lycium barbarum polysaccharides. The main ingredients are arabinose, glucose, semi-milk, mannose, xylose and rhamnose. Lycium barbarum polysaccharides can enhance body immunity, anti-swelling and anti-aging effects, in addition, there are obvious hypolipidemic, hypoglycemic, hypoxia, fatigue and other effects, can be processed into Chinese wolfberry wine and other Chinese wolfberry beverages. There are two main methods of making Chinese wolfberry wine: soaking and brewing.

1. Immersion method

1. Material selection: select high-quality mature Ningxia wolfberry to pick out moldy and deteriorated inferior fruits and other sundries. Wash quickly with clean water to remove impurities such as dust, and then dry in the sun. Then choose the general drinking wine and test the degree.

2, container preparation: soak Chinese wolfberry wine, the container can choose glass jar with cover, porcelain jar and so on. Wash the container to dry. The uncovered container is dried with silk cloth or the bladder of pigs and sheep, covered with wheat husk, rice husk, etc.

3. Preparation of other items: prepare silk cloth and gauze, clean water (deodorization).

4. Crushing: crush the dried Chinese wolfberry (or crush it with steel mill) and use all of them to expose the seeds.

5, soak: put the broken Chinese wolfberry into the container, and then inject the liquor, the general proportion is 1000 grams of liquor plus 300g of Chinese wolfberry, stir well and seal in a cool and dry place, stir once every 2-3 days at the beginning, stir once every 2 days after 7 days, and filter after soaking for 2 weeks.

6. Filter: slowly filter the soaked wine into another container through silk cloth or gauze (gauze needs 4 layers). Finally, squeeze the Chinese wolfberry until it is filtered out without liquor and throw it away. After placing the filtered liquor for 7 days, the filtered liquor should be filtered twice, with 2 layers of silk cloth and 6-8 layers of gauze; slowly filtered as mentioned above, the liquid should be orange transparent liquid and placed in a cool place for 30 days. If there is precipitation or liquid turbidity at the bottom of the container, it can be filtered many times, or mechanical filtration can be selected.

7. Blending: according to the need of drinking, the brewed Chinese wolfberry wine can be adjusted to different degrees. Generally drinking Chinese wolfberry wine is a higher number, that is, 24-55 degrees.

After soaking, the alcohol content will decrease, resulting in different degrees of each batch of wine, which should be adjusted to a uniform alcohol content. The specific method is to measure the alcohol content after soaking with an alcohol meter, calculate the amount of alcohol that should be added, and mix it well.

8. Finished product: the wine should be a clear, transparent orange-red liquid, slightly sticky, with a strong, sweet, fragrant and mellow flavor.

Second, fermentation and brewing. Fermentation method is the use of Chinese wolfberry and grain mixed fermentation method, which can be divided into yellow rice wine fermentation method and liquor fermentation method. The following is a brief introduction of yellow rice wine fermentation method to produce Chinese wolfberry wine.

1. Material selection: Chinese wolfberry is produced in Ningxia with high quality, which requires no mildew and spoiled fruit and other impurities. Wine koji (or saccharifying agent and wine-making yeast), glutinous rice or red grain (shelled). The mass ratio of Chinese wolfberry to grain is generally 1:2.

2. Production method

⑴ soak: soak glutinous rice, red grain, or glutinous rice and red grain, soak in warm water until thoroughly, (add less water and frequently add water when soaking, make sure to soak thoroughly) this process takes 2-3 days, after the Chinese wolfberry is broken and soaked in clean water, it is appropriate to add water just to soak through no water.

⑵ steaming material: steaming the soaked rice thoroughly without entrainment, and then quickly drying it to room temperature; put the dried rice into a prepared fermentation container; boil the soaked Chinese wolfberry, dry it to room temperature, and soak in water.

⑶: soak the song (or saccharifying agent yeast) in warm water and pour it into a fermentation container to mix well and keep fermented. The temperature is generally controlled between 32-38 ℃, not more than 36 ℃ as far as possible, because the temperature is too low and the quality of wine is not good. Stir once every 4 hours, stirring once every 12 hours after two days, basically no stirring after 3 days. After 6-7 days of fermentation, the soaked Chinese wolfberry and liquid are injected into the fermentation container and stirred evenly, which can be filtered later.

⑷ filtration: filter into the altar with 4 layers of gauze or silk cloth, and seal each altar mouth with 100g 75 degrees edible alcohol.

⑸ clarification heating: store the filtered and sealed jar in a cool place for more than six months, the wine will further clarify and mature, and there will be a small amount of precipitate at the bottom of the jar.

⑹ blending: gently pour out the wine after half a year of storage, filter out the bottom with six to eight layers of gauze, further clarify, stir well with a small amount of clarified lime water, rest for 7 days, then filter with six to eight layers of gauze. The clarification solution is taken out and the alcohol content is measured by an alcohol meter. The natural alcohol content after fermentation is not less than 16 degrees, which is a more suitable degree. The specific adjustment method is the same as before. If you increase the available edible alcohol, adjust it to the ideal alcohol content. The Chinese wolfberry wine obtained by the method of making yellow rice wine can be adjusted by adding some brown sugar. The specific method is to dissolve and filter the brown sugar, pour it into the wine and stir it well, then leave the mixed Chinese wolfberry wine for two months, filter and remove impurities (because there will be turbidity or partial precipitation after the degree adjustment); bottling is the finished product. The color is light red, orange clear and transparent, with the special flavor of Chinese wolfberry wine.

In addition, Lycium barbarum polysaccharides can be extracted first and directly injected into drinking wine according to a certain proportion to get Chinese wolfberry wine.