Brewing technique for blackberry wine

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...

AI Technical Summary

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 content of malic acid in blackberry wine and poor taste, and increases the content of organic acids such as lactic acid and acetic acid to make the wine full-bodied and full-bodied.

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