Brewing technique of blueberry wine

Abstract

The invention belongs to the technical field of a direct fermentation method for preparing fruit juice wine, and relates to a brewing technique of blueberry wine. The fermentation technique comprises the following steps: (1) picking; (2) selecting; (3) freezing; (4) crushing; (5) adding pectinase; (6) carrying out primary sugar content adjustment; (7) while adding a yeast to carry out controlled-temperature fermentation, carrying out secondary sugar content adjustment, and carrying out general circulation; (8) terminating fermentation; (9) separating skin and slag; (10) adding sulfurous acid, and sealing the tank; (11) filtering; (12) fining and filtering; (13) freezing and filtering; and (14) tempering, filtering with a membrane and filling. In the step (3), the blueberries are cooled to 7-10 DEG C. The brewing method provided by the invention solves the problem of utilization of skin and slag; and the prepared blueberry wine has the advantages of favorable color, excellent scent, high yield and high overall quality.

Description

technical field [0001] The invention belongs to the technical field of preparing juice wine by direct fermentation, and in particular relates to a brewing process of blueberry wine. Background technique [0002] Blueberry (blueberry) scientific name bilberry, also known as persimmon, belongs to the plant of the genus Vaccinium in the family Rhododendronaceae. It is a perennial green leaf or evergreen shrub, and its fruit is a berry. In my country, blueberries mainly grow in the virgin forests of Daxing’an Mountains north of 52 degrees north latitude. The fruit is blue in color and covered with a layer of white fruit powder. Among them, the anthocyanins (anthocyanins) contained in blueberries are the highest among all fruits and vegetables, and they mainly have the effects of antibiotics, anti-free radicals, anti-vision degradation, and anti-arteriosclerosis and thrombosis. In addition, blueberries are also rich in VC, VE, VA, VB, SOD, arbutin, protein, dietary fiber and ric...

AI Technical Summary

Problems solved by technology

However, the existing blueberry wine brewing process all has the following problems: (1) the use of skin dregs: in the past, when the fruit juice was fermented, the skin dregs could not be well utilized and were treated as waste; (2) adding water to blueberries Fermentation makes the color of blueberry wine worse; (3) The aroma of blueberry wine is problematic; (4) During the fermentation process, blueberry wine does not produce juice in the early stage, which increases the difficulty of fermentation; (5) The amount of alcohol produced is low