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Method for brewing blueberry wine

A technology for blueberry wine and blueberry pulp, which is applied in the field of wine brewing, can solve the problems of difficult to dissolve effectively, the original wine takes a long time, etc., and achieves the effects of rich nutrition, improved juice yield and improved equipment utilization rate.

Inactive Publication Date: 2008-06-25
卜堃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Thus developing blueberry fruit has become what people are keen on at present, but utilizes blueberry fruit to carry out brewing defect in the prior art because material such as pectin, fiber, polysaccharide is difficult to effectively dissolve in blueberry fruit, so the original wine in the prior art The clarification process takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The disease-free, fresh blueberry fruit screened is broken, and the blueberry pulp that is broken into is added pectinase, and the addition of pectinase (commercially available) is 20 milliliters / 1000 kilograms of blueberry pulp; the enzymatic hydrolysis time is 10min , the enzymatic hydrolysis temperature is 45°C; then inactivate the enzyme at 121°C for 15 seconds, cool the blueberry pulp to room temperature after inactivating the enzyme, and soak the cooled blueberry pulp so that the alcohol content in the soaking liquid is 9% by volume, and soak for 3 months Obtain the original wine, obtain the original wine after soaking, then add 0.1% pectin according to the weight percentage of the original wine, and adopt diatomite, cardboard, and micropores to filter successively by conventional methods, and use alcohol to blend the original wine so that the alcohol content reaches 9 °. Carry out adopting conventional method to adopt diatomite, cardboard, micropore to carry out f...

Embodiment 2

[0015] The disease-free, fresh blueberry fruit screened is broken, and the blueberry pulp that is broken into is added pectinase, and the addition of pectinase (commercially available) is 100 milliliters / 1000 kilograms of blueberry pulp; the enzymatic hydrolysis time is 100min , the enzymatic hydrolysis temperature is 65°C; then inactivate the enzyme at 106°C for 30 minutes, cool the blueberry pulp to room temperature after inactivating the enzyme, and soak the cooled blueberry pulp so that the volume content of the alcohol in the soaking liquid is 12%, and soak for 6 months Obtain the original wine, obtain the original wine after soaking, then add 0.3% pectin according to the weight percentage of the original wine, and adopt diatomite, cardboard, and micropores to filter successively by conventional methods, and use alcohol to blend the original wine so that the alcohol content reaches 12 °. Carry out adopting conventional method to adopt diatomite, cardboard, micropore to car...

Embodiment 3

[0017] The disease-free, fresh blueberry fruit screened out is broken, and the blueberry pulp that is broken into is added pectinase, and the addition of pectinase (commercially available) is 40 milliliters / 1000 kilograms of blueberry pulp; the enzymatic hydrolysis time is 40min , the enzymatic hydrolysis temperature is 50°C; then inactivate the enzyme at 121°C for 30 seconds, cool the blueberry pulp to room temperature after inactivating the enzyme, and soak the cooled blueberry pulp so that the volume content of alcohol in the soaking liquid is 11%, and soak for 4 months Obtain the original wine, soak the original wine to obtain the original wine and then add 0.2% pectin according to the weight percentage of the original wine and adopt diatomite, cardboard, and micropores to filter successively by conventional methods, and use alcohol to blend the original wine so that the alcohol content reaches 10 °. Carry out adopting conventional method to adopt diatomite, cardboard, micr...

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Abstract

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.

Description

technical field [0001] The invention relates to wine brewing, in particular to a blueberry wine brewing method. Background technique [0002] Blueberry fruit, scientific name Vaccinium uliginosum, also known as persimmon, belongs to the Azalea family. Blueberry is a wild deciduous shrub. It grows in the primeval forest of Daxing'an Mountains north of 52 degrees north latitude. The mature fruit is black and purple in color. Blueberry extract is rich in brass-like pigments and anthocyanins used as antioxidants, unknown enzymes and anti-cancer active substances, etc. The active substance "anthocyanin" rich in blueberries is an important element to maintain eye health and prevent vision loss. Its function is to protect the capillaries of the eyes, thereby promoting blood circulation, and at the same time, it has the ability to accelerate the regeneration of rhododendron. According to the analysis and determination of blueberry fruit by China Agricultural High-tech Project Resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 卜堃
Owner 卜堃
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