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Method for preparing blueberry raw wine

A technology of blueberry wine and blueberry, which is applied in the field of brewing technology, can solve the problems of high total esters, high total esters of blueberry wine, and the impact on health, and achieve the effect of rich nutrients, high content of original wine, and good taste

Active Publication Date: 2011-09-14
BAISHAN LINYUANCHUN ECOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But blueberry fruit contains multiple organic acids, wherein with the highest content of tartaric acid, malic acid and citric acid, this just makes the total acidity of blueberry fruit higher, and the existing blueberry raw wine production technology lacks effective acid-reducing operation, making the produced The total acidity of blueberry wine is high, which affects the taste of blueberry wine
In addition, since the acid can react with the ethanol in the original wine to form esters, high total acid means high total esters, which will eventually lead to high total esters in blueberry wine blended with original wine, which will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the method of the present invention prepares original blueberry wine

[0025] Pick fresh, plump blueberries with a dark blue color and a sugar content of more than 12 degrees as raw materials for winemaking, send them to a stainless steel crusher to crush them into pulp, and then put them into a fermentation tank, the amount of which is 80% of the tank volume. Add 0.01% pectinase accounting for the total weight of the blueberry pulp into the fermenter, stir at 25°C for 48 hours, then add 0.01% of the total weight of the blueberry pulp acid-reduced yeast TTA (Spain, purchased from Tianjin Wending Trading Company) , ferment at 30°C for 6-8 days, stir the tank twice a day for 30 minutes each time, stop the fermentation when the alcohol content is 8-9% VOL and the residual sugar is less than 5g / L, open the valve at the bottom of the fermenter to extract the blueberry juice (can There is a sieve inside to separate the juice and dregs).

[0026] Put the blueber...

Embodiment 2

[0032] Embodiment 2: the comparative test of preparation method of the present invention and existing technology

[0033] The existing process is prepared with reference to the method of Example 1, the difference is that ordinary yeast is used and no lactic acid fermentation is carried out. The total acidity of the blueberry original wine in the preparation method of the present invention is compared with that in the existing process, and the results are shown in Table 2.

[0034] Table 2 preparation method of the present invention and the blueberry wine total acid value of prior art

[0035]

[0036] As can be seen from the comparison results in Table 2, the preparation method of the present invention can obviously reduce the total acid in the original blueberry wine, which is better than the prior art.

Embodiment 3

[0037] Embodiment 3: deploy blueberry wine with the original wine prepared by the preparation method of the present invention

[0038] Take the original blueberry wine prepared in Example 1, prepare it according to the formula in Table 3, then plate and frame filter, fill, seal, and sterilize to obtain the finished blueberry wine. The alcohol content, total acid, and residual sugar of the blueberry wine are tested, and the results show The blueberry wine after deployment has a total acidity of 6g / L, an alcohol content of 0.5% VOL, and a residual sugar of less than 5g / L.

[0039] Table 3 Blueberry Wine Blending Recipe

[0040] Blueberry original wine of the present invention

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PUM

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Abstract

The invention relates to the field of brewing processes, and discloses a method for preparing a blueberry raw wine. The method for preparing the blueberry raw wine comprises the following steps of: adding acid-degradation wine yeast in an amount being 0.008-0.012 percent by mass of blueberry pulp into the blueberry pulp, fermenting until the sugar degree is less than 5g / L, filtering and collecting blueberry juice; and adding lactic acid bacteria in an amount being 0.008-0.012 percent by mass of the blueberry juice into the blueberry juice, fermenting until total acidity of the blueberry juiceis less than or equal to 10g / L and filtering to obtain the blueberry raw wine. The invention also provides the blueberry wine which comprises the blueberry raw wine prepared by using the method and common additives for fruit wine. By adopting the method, the total acidity in the blueberry raw wine is reduced; each process is convenient and simple; and the method can be widely applied to wine industry. Meanwhile, the blueberry wine has low total acidity, good mouthfeel, low sugar, low alcohol, high raw wine content and rich nutrient components and is suitable for general consumers.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a preparation method of blueberry original wine. Background technique [0002] Blueberry is a low shrub with short feet and wild, dicotyledonous plants, belonging to Rhododendronaceae, scientific name lingonberry, aliases Dusi, Dushi, Dianguo. Blueberries are rich in nutrients. In addition to conventional sugar, acid, and VC, they are also rich in VE, VA, VB, SOD, arbutin, protein, dietary fiber, and minerals such as K, Fe, En, and Ca. material element. Studies have shown that every 100 grams of blueberry fresh fruit contains 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, 81-100 international units of VA, 2.7-9.5 micrograms of VE, 5.39 international units of SOD, and 22 calcium. -92 mg, phosphorus 9.8-27.4 mg, magnesium 11.4-24.9 mg, zinc 0.21-0.43 mg, iron 0.76-3 mg, germanium 0.08-0.12 mg, copper 0.2-0.32 mg. [0003] Because blueberry fruit has a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 徐建友
Owner BAISHAN LINYUANCHUN ECOLOGY TECH
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