Fructose-free blueberry wine and preparation method thereof

A manufacturing method and technology for blueberry wine, applied in the field of blueberry wine, can solve the problems of unnatural color and easy intoxication of blueberry wine, and achieve the effects of pure color, reducing hangover and increasing sugar content

Inactive Publication Date: 2010-10-20
裴光泰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem that sugar needs to be added in the existing method of brewing blueberry wine, resulting in the unnatural color of the brewed blueberry wine and the problem that i

Method used

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Embodiment Construction

[0023] A kind of manufacture method of fructose-free blueberry wine provided by the present invention, comprises the following steps: (1) take fresh blueberry and remove fruit stalk, after washing, obtain blueberry fruit grain; (2) carry out dehydration to blueberry fruit grain, extract juice, Make the sugar content of blueberry juice reach 21Brix~40Brix, preferably 24Brix~25Brix; (3) blueberry juice is fermented; For example, add the yeast of porridge form in blueberry juice, input volume ratio is blueberry juice:yeast=1000:2; Then place the blueberry juice in an environment with a temperature of 28°C to 32°C to ferment for 14 to 20 days, preferably 14 days; (4) After the fermentation is completed, the blueberry wine stock solution is obtained, and antacids are added to the blueberry wine stock solution to prevent acid The dosing amount of the agent is 0.02% to 0.05% of the weight of the original solution of the blueberry wine; (5) the finished product of the fructose-free blu...

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PUM

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Abstract

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

Description

technical field [0001] The invention relates to a blueberry wine, in particular to a fructose-free blueberry wine; the invention also relates to a method for manufacturing the fructose-free blueberry wine. Background technique [0002] Blueberries belong to the family Rosaceae, originally grown in the forests or grasslands of New York, and the sandy areas of North America and Canada. The fruits contain blueberry anthocyanins and blueberry polyphenols. Blueberry anthocyanins and blueberry polyphenols have a strong anti-acidification effect on cardiovascular, cranial nerves, diabetes, cancer, prostate, arthritis, skin allergies, obesity and other diseases. [0003] Because the climate and soil quality of the blueberry production area have a great influence on the water content of blueberries, the water content of domestic blueberries is relatively high, and it is difficult to make high-quality blueberry wine containing alcohol. In the prior art, domestic blueberries are used ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 裴光泰
Owner 裴光泰
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