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Blueberry and medlar sparkling wine and production method thereof

A production method and wolfberry technology, which are applied to blueberry, wolfberry sparkling wine and the production fields thereof, can solve the problems of insufficient quality of finished products, poor control of sparkling wine processing technology, and the like, and achieve the effects of stable quality of finished products, delicate taste and rich nutrition.

Inactive Publication Date: 2011-08-10
关玉斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the sparkling wines currently on the market are made from grape juice, which are common types in terms of taste, nutritional value, and health effects. Moreover, the processing technology of these sparkling wines is not easy to control, and the quality of the finished products is not stable enough.

Method used

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  • Blueberry and medlar sparkling wine and production method thereof
  • Blueberry and medlar sparkling wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: 6 parts of blueberry juice, 5 parts of white sugar, 3 parts of wolfberry juice, 0.6 part of hops, 1.4 parts of citric acid, 5 parts of edible alcohol, 100 parts of purified water, and the pressure of carbon dioxide is 6 MPa.

Embodiment 2

[0015] Example 2: 3 parts of blueberry juice, 2 parts of white granulated sugar, 1 part of wolfberry juice, 0.2 part of hops, 0.8 part of citric acid, 2 parts of edible alcohol, 27 parts of purified water, and the pressure of carbon dioxide is 4 MPa.

Embodiment 3

[0016] Example 3: 10 parts of blueberry juice, 8 parts of white granulated sugar, 5 parts of wolfberry juice, 1 part of hops, 2 parts of citric acid, 8 parts of edible alcohol, 204 parts of purified water, and the pressure of carbon dioxide is 5 MPa.

[0017] The processing technology is:

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Abstract

The invention provides a blueberry and medlar sparkling wine and a production method thereof. The invention provides a blueberry and medlar sparkling wine with the advantages of rich nutriments, health care effect, simple production technology and stable quality of finished product, and a production method thereof. The blueberry and medlar sparkling wine comprises the following ingredients in parts by weight: 2-10 parts of blueberry juice, 2-8 parts of white granulated sugar, 1-5 parts of medlar juice, 0.2-1 part of hop, 0.8-2 parts of citric acid, 2-8 parts of edible alcohol and 27-204 parts of purified water, and the pressure of carbon dioxide is 4-6 MPa. The production method of the blueberry and medlar sparkling wine comprises the following steps of: first, mixing the blueberry juice, the white granulated sugar, the medlar juice and the hop; next, adding the purified water into a mixture for homogenization; after homogenization, adding the citric acid into a mixed solution to adjust the pH value of the system to be 3.0-4.5; then sterilizing and cooling; adding the edible alcohol when the temperature of the system is reduced to 15-25 DEG C; and finally, charging the carbon dioxide.

Description

Technical field: [0001] The invention relates to sparkling wine and a production method thereof, more specifically, to a blueberry and wolfberry sparkling wine and a production method thereof. Background technique: [0002] Most of the sparkling wines currently on the market are made from grape juice, which are common types in terms of taste, nutritional value, and health effects. Moreover, the processing technology of these sparkling wines is not easy to control, and the quality of the finished products is not stable enough. . Invention content: [0003] The present invention aims at the above problems and provides a blueberry and wolfberry sparkling wine with rich nutrition, health-care effect, simple production process and stable finished product quality and a production method thereof. [0004] In order to achieve the above object of the present invention, the present invention adopts the following technical scheme, the composition and parts by weight of the present i...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 关玉斌
Owner 关玉斌
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