Production method for blueberry red wine

A technology of blueberry red wine and production method, which is applied in the field of beverages to achieve the effects of refreshing taste, reducing wastage and pure aroma

Active Publication Date: 2012-04-04
贵州蓝美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the products obtained by these methods lack the coordination and fruity aroma of full-juice wine, and cannot be compared with red wine, and cannot be completely regarded as blueberry red wine; moreover, most of these methods use blueberry clear juice for fermentation, and rarely use blueberry juice and dregs for direct mixing Fermented, the original process parameters are not suitable for the control of juice fermentation

Method used

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  • Production method for blueberry red wine

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Embodiment

[0038] Filter the fermented material to separate the original red wine and skin dregs, and the obtained original red wine has an alcohol content (volume fraction) of 8% to 12%;

[0039] The filtered original wine continues to carry out malic acid-lactic acid fermentation in the fermenter, the temperature is maintained at 18 ℃ ~ 22 ℃, after a week of sealed fermentation, check regularly whether the malic acid is completely consumed; Add 40mg / L of SO 2 ;

[0040] After the malic acid-lactic acid fermentation is completed, 3g / L oak chips are added for storage, sealed and kept at a constant temperature, and the barrel is regularly poured during the period; when the wine meets the requirement of oak aroma, egg white powder is used for clarification treatment;

[0041] After the gluing is completed, use freezing treatment to quickly cool down, so that the temperature is 1°C higher than the freezing point of the original wine, and store for 7 days to remove the crystals by isotherma...

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Abstract

The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.

Description

【 technical field 】 [0001] The invention relates to beverages, in particular to alcoholic beverages, especially to a production method of blueberry red wine. 【 Background technique 】 [0002] blueberry( blueberry ), also known as lingonberry and blueberry, is a deciduous evergreen shrub of the Rhododendronaceae Vaccinium. Blueberry fruit has extremely strong medicinal and nutritional health functions. According to the comprehensive analysis of 14 varieties of blueberry fruit imported from the United States by relevant departments, the content of anthocyanins in every 100g of fresh fruit is as high as 163mg, protein 400-700mg, vitamin A up to 81-100 international units, vitamin E 2.7-9.5mg, SOD 39 international units, also rich in K, Fe, Zn, Ca and other mineral elements. According to relevant studies, it has strong antioxidant properties, can promote resynthesis of retinoid, improve circulation, anti-ulcer, anti-inflammation, improve immunity, enhance heart function, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 吴天祥李然洪汤庆莉
Owner 贵州蓝美食品科技有限公司
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