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Technology for brewing concentrated wine by using small berries

A small berry, concentrated technology, applied in the field of direct fermentation to prepare fruit juice wine, can solve the problems of strong wine body balance, thin wine body, and prominent aroma of concentrated wine, so as to achieve strong wine body balance, strong taste, full-bodied effect

Inactive Publication Date: 2013-05-08
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above problems, the present invention provides a brewing process of small berry concentrated wine, especially a brewing process of blueberry or mulberry concentrated wine. Concentrated wine with outstanding aroma and strong sense of balance

Method used

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Examples

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Embodiment 1

[0031] An embodiment of a brewing process of concentrated blueberry wine, which includes the following steps in sequence: 1) picking; 2) selecting; 3) breaking; 4) adding pectinase; 5) adjusting sugar content; 6) adding yeast for temperature-controlled fermentation At the same time, the beating cycle is carried out; 7) skin residue separation; 8) freeze concentration; 9) filtration; 10) gluing and filtration; 11) adjustment of sulfur dioxide concentration; Among them, the fermenter used for brewing blueberry wine is a 5-ton fermenter.

[0032] 1) Picking: Generally, blueberry picking requires a lot of labor. During the picking process, it is necessary to carry out preliminary screening, select ripe blueberries for picking, and send them to the factory in the shortest time.

[0033] 2) Selection: The blueberries sent to the factory are further screened to remove red fruits, moldy fruits and green fruits, and choose purple fruits as much as possible.

[0034]3) Crushing: direct...

Embodiment 2

[0049] An embodiment of a brewing process of concentrated mulberry wine, which includes the following steps in sequence: 1) picking; 2) selecting; 3) breaking; 4) adding pectinase; 5) adjusting sugar content; 6) adding yeast for temperature-controlled fermentation At the same time, the beating cycle is carried out; 7) skin residue separation; 8) freeze concentration; 9) filtration; 10) gluing and filtration; 11) adjustment of sulfur dioxide concentration; Among them, the fermenter used for brewing mulberry wine is a 5-ton fermenter.

[0050] 1) Picking: Generally, mulberry picking requires a lot of labor. During the picking process, preliminary screening is required to select mulberries with good maturity for picking and send them to the factory in the shortest time.

[0051] 2) Selection: The mulberries sent to the factory are further screened to remove red fruits, moldy fruits and green fruits, and choose purple fruits as much as possible.

[0052] 3) Crushing: directly cru...

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Abstract

The invention belongs to the technical field of preparing a juice wine by using a direct fermentation method, and relates to a technology for brewing a concentrated wine by using small berries, wherein the small berries are blueberries or mulberries. The technology comprises the following steps in sequence: (1) picking small berries; (2) selecting; (3) crushing; (4) adding pectinase; (5) regulating sugar; (6) adding yeast to perform fermentation by controlling the temperature, and circulating at the same time; (7) separating peels from residues; (8) performing frozen concentration; (9) filtering; (10) fining and filtering; (11) regulating the concentration of sulfur dioxide; and (12) heating, performing membrane filtration and filling in bottles, wherein in the step (8), the wine is firstly cooled to the temperature of -8 to -10 DEG C, the temperature is kept for 24 to 48 hours, then all unfrozen wine is cooled, the frozen wine is heated gradually to ensure that the frozen wine is thawed continuously, and the thawed wine is collected at the same time till the volume of all the collected wine reaches 50 to 70 percent of that of the wine before the step of frozen concentration. The concentrated wine is full-bodied, full in color, strong in taste, specific in fragrance and high in balance.

Description

technical field [0001] The invention belongs to the technical field of fruit juice wine prepared by a direct fermentation method, and in particular relates to a brewing process of concentrated small berry wine, in particular to a brewing process of concentrated blueberry or mulberry wine. Background technique [0002] Concentrated wine refers to a method of freezing and concentrating wine, using the principle of solid-liquid phase equilibrium between ice and aqueous solution, to remove water from the solution in a solid state, that is, due to the high freezing point of water in wine, freezing Finally, the water turns into ice, and when the ice is removed, the remaining wine is full-bodied, full-colored, and full-bodied. The earliest freeze concentration technology originated from the brewing of ice wine in the brewing of fruit wine. For example, the brewing of grape ice wine is to let the grapes be naturally frozen on the vine, and then harvested by hand, and finally the fr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/14C12H6/04
Inventor 黄卫东战吉宬盛启明
Owner CHINA AGRI UNIV
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