The invention provides a
brewing method of a nutritional and healthy blueberry
wine with a short brewage time, belonging to a field of
wine brewage. The method comprises selecting fresh and high-quality blueberry, washing,
air drying, putting into a
crusher to crush into blueberry
slurry, adding 15-45 ml / 480 kg of
pectin methyl esters
hydrolase and
pectic acid enzyme into the blueberry
slurry for biological
enzymatic hydrolysis, with an
enzymatic hydrolysis temperature being controlled between 50-60 DEG C and an
enzymatic hydrolysis time being controlled between 30-90 DEG C, using an ultrahigh pressure
enzyme inactivation method to inactive the
enzyme under 100 Mpa, cooling the blueberry
slurry to a normal temperature after the enzyme inactivation, putting in a cool and dry place for 8-20 days to form an immersing liquid with a
alcohol volume content of 10-11 %, adding 3-5 % of jujube, 2-3 % of matrimony
vine, 4-6 % of longan and 1-4 % of honey into the immersing liquid by weight ratio, immersing for 100-140 days to obtain a new
wine, adding 0.15-0.25 % by weight ratio of a clarificant to clarify and filter the new wine, blending the new wine with a rice wine so that an
alcohol concentration reaches 10-11 DEG, and then filtering to obtain the finish product. The method has advantages of short brewage time, high clarification degree and high
nutrition value.