Fructose-free blueberry wine and preparation method thereof

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 stocksolution 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 reducedand 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 ...

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 it is easy to get drunk after drinking, the invention provides a method for manufacturing fructose-free blueberry wine. The finished blueberry wine has pure color, good flavor and certain alcohol content