Preparation method of Chinese wolfberry wine
A preparation method of a Chinese wolfberry wine specifically comprises the following steps: (1) pretreating raw materials: sequentially rehydrating, crushing, pulping and sterilizing Chinese wolfberry to obtain Chinese wolfberry pulp for later use; (2) probiotic fermentation: inoculating the Chines...
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| creator | LIU DUNHUA QIU XUANBO SHEN XINGHU LI BO |
| description | A preparation method of a Chinese wolfberry wine specifically comprises the following steps: (1) pretreating raw materials: sequentially rehydrating, crushing, pulping and sterilizing Chinese wolfberry to obtain Chinese wolfberry pulp for later use; (2) probiotic fermentation: inoculating the Chinese wolfberry pulp with a probiotic group, fermenting for 4 to 6 days, and sequentially performing centrifugation and ultrafiltration to obtain permeate; (3) alcoholic fermentation: inoculating the permeate liquid with saccharomycetes, fermenting until the alcoholic strength reaches 4 to 10 degrees, cooling to 10 DEG C or below, and performing post-fermentation for 20 to 30 days to obtain post-fermentation liquid; and (4) sequentially carrying out first stabilizing treatment, fining, freezing, primary filtration, refined filtration, second stabilizing treatment, after-ripening and filtration on the post-fermentation liquid to obtain the Chinese wolfberry wine. The Chinese wolfberry wine prepared by the preparation me |
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The Chinese wolfberry wine prepared by the preparation me</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAJKEotSCxKLMnMz1PITS3JyE9RyE9TcM7IzEstTlUoz89JS0otKqpUKAcK8DCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0NjQ2MzI0tDR2Ni1AAAnOUp0g</recordid><startdate>20210720</startdate><enddate>20210720</enddate><creator>LIU DUNHUA</creator><creator>QIU XUANBO</creator><creator>SHEN XINGHU</creator><creator>LI BO</creator><scope>EVB</scope></search><sort><creationdate>20210720</creationdate><title>Preparation method of Chinese wolfberry wine</title><author>LIU DUNHUA ; QIU XUANBO ; SHEN XINGHU ; LI BO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN113136291A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU DUNHUA</creatorcontrib><creatorcontrib>QIU XUANBO</creatorcontrib><creatorcontrib>SHEN XINGHU</creatorcontrib><creatorcontrib>LI BO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU DUNHUA</au><au>QIU XUANBO</au><au>SHEN XINGHU</au><au>LI BO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of Chinese wolfberry wine</title><date>2021-07-20</date><risdate>2021</risdate><abstract>A preparation method of a Chinese wolfberry wine specifically comprises the following steps: (1) pretreating raw materials: sequentially rehydrating, crushing, pulping and sterilizing Chinese wolfberry to obtain Chinese wolfberry pulp for later use; (2) probiotic fermentation: inoculating the Chinese wolfberry pulp with a probiotic group, fermenting for 4 to 6 days, and sequentially performing centrifugation and ultrafiltration to obtain permeate; (3) alcoholic fermentation: inoculating the permeate liquid with saccharomycetes, fermenting until the alcoholic strength reaches 4 to 10 degrees, cooling to 10 DEG C or below, and performing post-fermentation for 20 to 30 days to obtain post-fermentation liquid; and (4) sequentially carrying out first stabilizing treatment, fining, freezing, primary filtration, refined filtration, second stabilizing treatment, after-ripening and filtration on the post-fermentation liquid to obtain the Chinese wolfberry wine. The Chinese wolfberry wine prepared by the preparation me</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Preparation method of Chinese wolfberry wine |
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