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Biological acid reduction method for red bilberry wine

An acid-reducing and biological technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of poor taste quality of bilberry wine, decreased quality of bilberry wine, inability to extract all nutrients and flavor substances, etc., so as to avoid quality influence and improve The effect of taste quality

Active Publication Date: 2009-05-27
吉林森工集团泉阳泉饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So there is shortcoming as follows: 1. adopt the cranberry wine of common fruit wine fermentation technology to brew, and the acid content in the wine is higher, makes the mouthfeel quality of cranberry wine relatively poor
②Using the extraction process, the nutrients and flavor substances in the bilberry berries cannot be fully extracted, which also affects the nutritional value and sensory quality of the bilberry wine
③For the general brewing process, and then use the method of chemical acid reduction, new chemical substances will be generated in the cranberry wine, and the quality of the cranberry wine will be reduced due to this operation
④Use the bilberry juice diluted with water to ferment and make wine. The bilberry wine made by this method is not full-juice bilberry wine, which reduces the nutritional value of bilberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A biological acid reduction method for cranberry wine, the method may further comprise the steps:

[0022] (1) making cranberry juice: select cranberry berries without insect damage and mildew, individual integrity, and deep purple color, and carry out crushing treatment to prepare cranberry juice;

[0023] (2) Fermentation: Inoculate activated wine yeast into cranberry juice for fermentation, stir regularly every day, fermentation temperature 25°C, yeast inoculation amount 10%, fermentation time 5 days;

[0024] (3) Separation: Rough separation is carried out after the fermentation is finished, and the skin dregs and wine lees are removed with a 120-mesh filter cloth;

[0025] (4) post-fermentation: adding the activated Schizosaccharomyces pombe into the separated supernatant, the fermentation temperature is 28°C, the yeast inoculation amount is 5%, and the fermentation time is 5 days;

[0026] (5) clarification: adopt the bentonite clarification method to carry out c...

Embodiment 2

[0030] A biological acid reduction method for cranberry wine, the method may further comprise the steps:

[0031] (1) making cranberry juice: select cranberry berries without insect damage and mildew, individual integrity, and deep purple color, and carry out crushing treatment to prepare cranberry juice;

[0032] (2) Fermentation: inoculate activated wine yeast into cranberry juice for fermentation, stir regularly every day, fermentation temperature 28°C, yeast inoculation amount 5%, fermentation time 3 days;

[0033] (3) Separation: Rough separation is carried out after the fermentation is finished, and the skin dregs and wine lees are removed with a 120-mesh filter cloth;

[0034] (4) post-fermentation: adding the activated Schizosaccharomyces pombe into the separated supernatant, the fermentation temperature is 28°C, the yeast inoculation amount is 5%, and the fermentation time is 5 days;

[0035] (5) clarification: adopt the egg white clarification method to carry out cl...

Embodiment 3

[0039] A biological acid reduction method for cranberry wine, the method may further comprise the steps:

[0040] (1) making cranberry juice: select cranberry berries without insect damage and mildew, individual integrity, and deep purple color, and carry out crushing treatment to prepare cranberry juice;

[0041] (2) Fermentation: inoculate activated wine yeast into cranberry juice for fermentation, stir regularly every day, fermentation temperature 26°C, yeast inoculation amount 8%, fermentation time 4 days;

[0042] (3) Separation: Rough separation is carried out after the fermentation is finished, and the skin dregs and wine lees are removed with a 120-mesh filter cloth;

[0043] (4) post-fermentation: adding the activated Schizosaccharomyces pombe into the separated supernatant, the fermentation temperature is 28°C, the yeast inoculation amount is 5%, and the fermentation time is 5 days;

[0044] (5) clarification: adopt centrifugal clarification method to carry out clar...

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PUM

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Abstract

The invention discloses a method for biological deacidification of blueberry wine, which comprises the following steps: preparation of blueberry juice, fermentation, separation, post-fermentation, clarification and bottling. The method adopts the prior fruit wine brewing process to prepare raw blueberry wine, and then uses pombe fission yeast to ferment so as to perform the biological deacidification. Compared with the prior method for brewing the blueberry wine, the method has the following advantages: (1) improving the mouthfeel quality of the blueberry wine; (2) leading the active components from blueberry berry to the blueberry wine; (3) avoiding the influence of chemical deacidification on the quality of the blueberry wine; and (4) guaranteeing that the brewed wine is full-juice blueberry wine.

Description

technical field [0001] The invention relates to a method for biological acid reduction of cranberry wine. Background technique [0002] There are two kinds of fruit wine brewing techniques: one is to crush the fruit to obtain the juice for fermentation, and the other is to use the extraction process to obtain the juice for fermentation. Both processes are feasible for cranberry wine brewing. [0003] At present, in the acid reduction process of fruit wine technology, there are two kinds of physical acid reduction and chemical acid reduction. Physical acid reduction is to add water to the fermentation broth or fruit wine to dilute the acid, so as to achieve the purpose of acid reduction. Chemical acid reduction includes adding chemical reagents and using microphysiology to reduce acid. The addition of chemical reagents often uses the addition of alkaline chemical substances to carry out acid-base neutralization reactions to achieve the purpose of acid reduction. Biologica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/08
Inventor 王治同文连奎许玉然尹德斌边忠博
Owner 吉林森工集团泉阳泉饮品有限公司
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