Method for brewing wild bilberry ice wine

A technology for wild blueberry and raspberry ice wine, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of increased volatile aromatic content, low sugar content of finished wine, high irritation, etc. Reduce the effect of irritation

Active Publication Date: 2012-08-01
大兴安岭北极冰蓝莓酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some reports about the blueberry wine brewing method, for example, the patent application number 200610134929.9 discloses a blueberry wine brewing method, but the finished wine brewed by this method has a low sugar content and has a pungent taste on the mouthfeel. Unpleasant sourness, in order to overcome the deficiencies in the prior art, the present invention combines the selection of blueberry raw materials and low-temperature anaerobic fermentation technology on the basis of the traditional blueberry wine brewing method to brew a unique blueberry ice wine, not only Reduced the acid content of traditional blueberry wine, rounded the mouthfeel, and significantly increased the content of a series of volatile aromatic compounds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The selected disease-free and fresh wild blueberries harvested at a temperature below minus 5°C are destemmed and impurity removed, and placed in a sealed fermentation tank without being broken; join Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd. The liquid pectinase produced, cellulase and hemicellulase (weight ratio is 6: 3: 1) carry out enzymolysis, and this composite enzyme add-on is 20ml / 1000kg, and enzymolysis time is 24 hours, and enzymolysis temperature is 25°C; add 200g / 1000kg of French Laffort (LAFFORT) purebred acid-resistant yeast to the fermented mash after enzymolysis, fill in 0.1MPa carbon dioxide gas for low-temperature anaerobic fermentation, and control the fermentation temperature at 20°C; fermentation time 45 days; the blueberry fermented liquid was separated from the pomace, and the separated fermented liquid was added with 180kg / 1000kg of blueberry fructose extracted from the blueberry fruit (produced by Yantai North Andre Juice Co., Ltd....

Embodiment example 2

[0032] The selected disease-free and fresh wild blueberries harvested at a temperature below minus 5°C are destemmed and impurity removed, and placed in a sealed fermentation tank without being broken; join Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd. The liquid pectinase of production, cellulase and hemicellulase (weight ratio is 6: 3: 1) carry out enzymolysis, and this composite enzyme add-on is 50ml / 1000kg, and enzymolysis time is 18 hours, and enzymolysis temperature is 22°C; Add 150g / 1000kg of French Laffort (LAFFORT) purebred acid-resistant yeast to the fermented mash after enzymolysis, and fill it with 0.15MPa carbon dioxide gas for low-temperature anaerobic fermentation. The fermentation temperature is controlled at 18°C, and the fermentation time 40 days; the blueberry fermented liquid and skin dregs were separated, and the separated fermented liquid was added with 120kg / 1000kg of blueberry fructose extracted from blueberry fruit (produced by Yantai North ...

Embodiment example 3

[0034]The selected disease-free and fresh wild blueberries harvested at a temperature below minus 5°C are destemmed and impurity removed, and placed in a sealed fermentation tank without being broken; join Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd. The liquid pectinase produced, cellulase and hemicellulase (weight ratio is 6: 3: 1) carry out enzymolysis, and this composite enzyme add-on is 100ml / 1000kg, and enzymolysis time is 12 hours, and enzymolysis temperature is 20°C; add 100g / 1000kg of French Laffort (LAFFORT) purebred acid-resistant yeast to the fermented mash after enzymolysis, and fill it with 0.2MPa carbon dioxide gas for low-temperature anaerobic fermentation. The fermentation temperature is controlled at 15°C, and the fermentation time 30 days; the blueberry fermented liquid and skin dregs were separated, and the separated fermented liquid was added with 90kg / 1000kg blueberry fructose extracted from the blueberry fruit (produced by Yantai North Andre ...

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PUM

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Abstract

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.

Description

technical field [0001] The invention relates to a method for brewing wild blueberry ice wine by utilizing compound enzyme enzymolysis and low-temperature anaerobic fermentation technology, belonging to the field of alcohol beverage preparation. Background technique [0002] Blueberry (Blueberry) scientific name Vaccinium, belongs to the plant of the genus Vaccinium in the family Rhododendronaceae. The fruit is blue in color and covered with a layer of white fruit powder. The flesh is delicate, the fruit tastes sweet and sour, unique in flavor and rich in nutrition. [0003] Blueberry (Blueberry) is a wild deciduous shrub of the genus Vaccinium in the family Rhododendronaceae. It is called blue indigo and bilberry in different producing areas. It can withstand the severe cold of minus 50°C, its roots grow in permafrost all the year round, and its fruits are rich in nutrients. Wild blueberry has high nutritional value and is a rare and rare wild fruit. [0004] According to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 于浩淼葛洪洸吴双明霍长琨李禹萦
Owner 大兴安岭北极冰蓝莓酒庄有限公司
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