Brewing method of blackberry fruit wine

A fruit wine brewing and blackberry technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve problems such as unstable quality, bitter taste, and easy browning, so as to achieve no browning, The effect of mellow wine aroma and stable quality

Inactive Publication Date: 2013-02-20
戴顺满
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Blackberry fruit is rich in nutrition, contains amino acids and various mineral elements, and has high medicinal value. It has the functions of regulating metabolic function, improving immunity and delaying aging. However, the blackberry fruit wine sold in the market has a bitter taste and unstable quality. , easy to brown

Method used

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  • Brewing method of blackberry fruit wine

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Embodiment Construction

[0019] The following is the combined figure 1 The present invention is further described in detail.

[0020] 1. a blackberry fruit wine brewing method is characterized in that raw materials include:

[0021] Blackberry, Pectinase, Saccharomyces cerevisiae, Glucoamylase, Purified Edible Alcohol, Purified Water.

[0022] 2. a blackberry fruit wine brewing method is characterized in that comprising the following steps:

[0023] a) Material selection: Pick ripe black berries and remove stems, store them for no more than 6 hours, remove diseased spots, polluted and rotten fruits, and select qualified black berries.

[0024] b) Cleaning and sterilization: the qualified black berries are rinsed by spraying, placed in a sterilizing pool with 3% sulfurous acid for 1 minute, and rinsed again with clear water.

[0025] c) Broken fermentation: crush the cleaned black berries with a beater, put the pulp into a large-mouth clean tank for fermentation, adjust the temperature of the fermen...

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Abstract

The invention discloses a brewing method of blackberry fruit wine. The brewing method is characterized in that the raw materials comprise blackberry fruit, pectinase, wine yeast, saccharifying enzyme, purified edible alcohol and purified water; smashing and pulping the blackberry fruit; performing enzymatic hydrolysis fermentation on the pulp; and making the pulp not to change color, spoil and to produce brown stain. The blackberry fruit wine produced by the brewing method has amino acid and a plurality of mineral matter elements, has very high phamaceutical value, has the effects of regulating metabolism functions, improving immunity and delaying senescence, does not change color, spoil and produce brown stain, and has soft mouthfeel, stable quality and full-bodied wine fragrance.

Description

technical field [0001] The invention relates to a method for brewing blackberry fruit wine. Background technique [0002] Blackberry fruit is rich in nutrition, contains amino acids and various mineral elements, and has high medicinal value. It has the functions of regulating metabolic function, improving immunity and delaying aging. However, the blackberry fruit wine sold in the market has a bitter taste and unstable quality. , easy to brown. Contents of the invention [0003] The present invention is aimed at the problems referred to above, provides a kind of blackberry fruit wine brewing method. [0004] In order to solve the above problems, the present invention adopts the following technical solutions: [0005] 1. a blackberry fruit wine brewing method is characterized in that raw materials include: [0006] Blackberry, Pectinase, Saccharomyces cerevisiae, Glucoamylase, Purified Edible Alcohol, Purified Water. [0007] 2. a blackberry fruit wine brewing method is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 闫茂华卜延州戴顺满
Owner 戴顺满
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