The invention relates to the brewage of
wine, in particular to a method for
brewing blueberry
wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards,
enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the
enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original
wine for 3 to 5 months, the immersed original wine is added with
clarifier and is filtered,
alcohol is used to prepare the original wine to ensure that the
alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the
utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit
aroma and limpidity as well as rich
nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.