Blueberry ice wine and manufacturing method thereof

A technology for ice wine and blueberry, applied in the field of blueberry ice wine and its brewing process, can solve the problems of loss of aroma, flavor, taste and nutrient components, high heating temperature of raw materials, high acidity, etc., and achieves easy industrial production and loss of nutrient components. Less and less cost effective

Active Publication Date: 2010-09-29
宿迁医美科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to solve the problems such as high acidity and poor chroma in the blueberry and mountain grape winemaking process, and improve the high heating temperature of raw materials in the blueberry ice wine proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production method is as follows:

[0021] a. Preparation of blueberry juice, raspberry juice, and strawberry juice required for the fermentation broth: at an outdoor low temperature of -18°C, the sugar content reaches 180g / L, and 1200g of blueberry fruit, 1200g of raspberry fruit, and strawberry are manually picked outdoors. Fruit 1200g, respectively within 10h, put into -1℃-1℃ cold storage cooling room for 50min slow freezing after subpackaging, then put into -30℃ freezing room for 18h, put into the beater for beating respectively, quickly weigh the weight of each slurry, blueberry 1000g of slurry, 1000g of raspberry slurry, 1000g of strawberry slurry, 2.5g of pectinase were added according to the weight ratio of 2.5‰. Collect the slurry and set aside.

[0022] b. The preparation of Shuanghongshan grape juice and Vidal grape juice required for the fermentation broth: manual picking under the condition of outdoor low temperature -15°C and grape sugar content reachi...

Embodiment 2

[0028] The production method is as follows:

[0029] a. Preparation of blueberry juice, raspberry juice, and strawberry juice required for the fermentation broth: at an outdoor low temperature of -19°C, the sugar content reaches 215g / L, and manually pick 1200g of blueberry fruit, 1200g of raspberry fruit, and strawberry fruit outdoors Fruit 1200g, respectively within 10h, put into -1°C-1°C freezer for slow freezing for 50min after subpackaging, then put into -30°C freezer for 19h, put them into a beater for beating, quickly weigh the weight of each slurry, blueberry 1000g of slurry, 1000g of raspberry slurry, 1000g of strawberry slurry, 2.5g of pectinase were added according to the weight ratio of 2.5‰. Collect the slurry and set aside.

[0030] b. The preparation of Shuanghongshan grape juice and Vidal grape juice required for the fermentation broth: manual picking under the condition of outdoor low temperature -18°C and grape sugar content reaching 390g / L, weighing 1200g of...

Embodiment 3

[0036] The production method is as follows:

[0037] a. Preparation of blueberry juice, raspberry juice, and strawberry juice required for the fermentation broth: under the condition of outdoor low temperature -20°C, the sugar content reaches 250g / L, and manually pick 1200g of blueberry fruit, 1200g of raspberry fruit, and strawberry fruit outdoors Fruit 1200g, respectively within 10h, put into -1°C-1°C freezer for slow freezing for 50min after subpackaging, then put into -30°C freezer for 20h, put into a beater for beating, quickly weigh the weight of each slurry, blueberry Serum 1000g, raspberry syrup 1000g, strawberry syrup 1000g, add 2.5g of pectinase according to the weight ratio of 2.5‰ respectively, keep warm at 43°C for 1h, treat with 2000r / min centrifugal filter for 10min, collect Serum, set aside.

[0038] b. Preparation of Shuanghongshan grape juice and Vidal grape juice required for the fermentation broth: manually harvested at an outdoor low temperature of -22°C,...

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PUM

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Abstract

The invention relates to blueberry ice wine and a manufacturing method thereof. The blueberry ice wine is obtained through fermentation brewing by mixed fermentation liquid formed by 62 percent of blueberry juice, 15 percent of bramble juice, 5 percent of strawberry juice, 8 percent of Shuanghongshan grape juice and 10 percent of Vidal grape juice in percent by weight. The invention adopts the blueberry, the bramble, the strawberry and the grape with rich functional ingredients as major raw materials to be fermented after being mixed, and uses the technology such as advanced low-temperature and temperature-control fermentation, pulsed light sterilization and the like to solve the technical problems of high acidity, low color intensity, poor mouth feeling and serious nutrient ingredient loss in the blueberry ice wine brewing process. The products are limpid and transparent, the fruit fragrance is dense, rich and mellow, and the wine is sweet, smooth and tasty, and has the unique features of the blueberry ice wine. In addition, the invention also has the advantages of sanitary, safe and simple operation process, low energy consumption and no pollution.

Description

technical field [0001] The invention relates to a blueberry ice wine and a production method thereof, in particular to a blueberry ice wine and a brewing process thereof, that is, through pretreatment of raw materials, low-temperature pressing, secondary addition of yeast, temperature-controlled fermentation, aging, irradiation sterilization and other processes , to produce a fruit wine with unique blueberry ice wine characteristics. Background technique [0002] The current blueberry wine or wine brewing mostly uses crushing and destemming, and then directly squeezes the fresh fruit. Fermentation at a fermentation temperature above 20°C shortens the fermentation cycle, but the taste, typicality and nutritional components of the product are seriously lost. Ice wine is a development trend of high-end wine in the world. Ice wine must be produced at low temperature, which is a harsh technology. Only a few provinces in Canada, Germany and Austria, which are located at 41-42 degr...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G1/022
Inventor 李斌荆万伍孟宪军
Owner 宿迁医美科技有限公司
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