Brewing technique for blackberry wine

The technology of blackberry wine and blackberry is applied in the field of winemaking industry, which can solve the problems of high malic acid content and poor taste, and achieve the effects of reducing malic acid content, strong aroma and full body.

Inactive Publication Date: 2008-06-18
NANJING XINDELI FOOD
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Problems solved by technology

[0003] The purpose of the present invention is to provide a brewing process of blackberry wine. The design of the process is reasonable, which solves the problem of high conte

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  • Brewing technique for blackberry wine

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Embodiment Construction

[0024] As shown in Figure 1, the brewing process of the present invention is as follows:

[0025] 1. Blackberry sorting: This process is an indispensable process to ensure high-quality blackberry wine. After the blackberry is picked, there will be blackberry leaves, moldy and rotten fruits, etc., which must be picked out and removed to avoid affecting the quality of future preparations.

[0026] 2. Blackberry crushing: This process is to crush the blackberry berries (the quick-frozen fruit needs to be thawed and then crushed) to facilitate the juice flow out, make the juice fully contact the solid part of the berry, and facilitate the dissolution of pigments, tannins and aromatic substances. Crushing can be done separately with a crusher. The blackberries are required to be sent to the processing location as soon as possible after being picked for crushing and processing, to ensure the freshness of the crushed blackberries as much as possible. The blackberry pulp after crushing an...

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Abstract

The present invention provides a brewage technology of blackberry wine, which is designed reasonably, solves the problem that the blackberry wine has high malic acid content and bad taste, increases the content of organic acids such as lactic acid, acetic acid, etc. and ensures that the wine is plumpy with heavy flavour. The technology comprises the steps as follows: the stem of the raw material of the blackberry is removed and is crushed to obtain blackberry slurry to be sent into a ferment vessel; sugar which takes 20 percent of the weight of the blackberry is added; the yeast of 0.1 to 0.2g/L is added; the above courses are processed by a plurality of batches, so as to control the ferment temperature; dipping and ferment are processed for 20 to 30 days; the material after ferment is filtered by a sieve and then to be processed for pectization, filtration and purification to obtain serum; lactic acid germ is added into the serum; pH value is adjusted to be 3 to 3.5; the temperature is controlled between 18 DEG C and 30 DEG C; the ferment is kept for 25 to 30 days; the malic acid is detected and filtered to obtain original liquid, the alcohol degree and sugar-acid degree of which are adjusted, and original wine is obtained after sterilizing and packing.

Description

Technical field: [0001] The invention relates to a brewing process of blackberry wine, belonging to the wine industry. Background technique: [0002] At present, there are many methods of making wine with berries, but there is no blackberry wine made from blackberries, and there is no ready-made method for its production process. In addition, the existing berry winemaking methods, due to the unreasonable technological methods, often have the disadvantages of high malic acid content and single acid types, resulting in poor taste. And because black berry fruit is rich in a variety of minerals, amino acids, vitamins and other nutrients, the fruit wine produced from it is a pure natural drink with certain health benefits. Summary of the invention: [0003] The purpose of the present invention is to provide a brewing process of blackberry wine, which is reasonable in design, solves the problem of high malic acid content in blackberry wine and poor taste, increases the content of orga...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/85
Inventor 周桂平王春花
Owner NANJING XINDELI FOOD
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