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Blueberry fruit wine brewing method

A technology of black rice tree and black rice, which is applied in the field of wine making, can solve the problems of low utilization rate of black rice tree berries, achieve the effects of reducing the formation of bad metabolites, stable appearance quality, and preventing precipitation in the bottle

Inactive Publication Date: 2013-06-05
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Our country has a low rate of development and utilization of berry berries, and there is no report on the research of berry wine in China.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 Semi-sweet type Wufanshu fruit wine

[0035] 1) The fruit of the black rice tree is fully mature around November, and immediately after picking it is transported to the processing plant, where the fruit of the black rice tree is cleaned and broken to obtain the black rice tree pulp;

[0036] 2) Fill the stainless steel fermentation tank with carbon dioxide and add sulfur dioxide. The amount of sulfur dioxide added is 50 mg of sulfur dioxide per liter of black rice fruit pulp. Put the black rice fruit pulp obtained in step 1) into the fermenter and heat at 60°C 6 hours;

[0037] 3) Cool down the processed blackberry fruit pulp in step 2) to 40°C, press it, and separate the pomace to obtain blackberry fruit juice. Add pectinase to the blackberry fruit juice. The amount of pectinase added Add 30 mg of pectinase to the juice of black rice tree, and react for 6 hours;

[0038] 4) Determination of reducing sugar, titrable acid and α-amino nitrogen content in th...

Embodiment 2

[0042] Embodiment 2 sweet type Wufanshu fruit wine

[0043] 1) The fruit of the black rice tree is fully mature around November, and immediately after picking it is transported to the processing plant, where the fruit of the black rice tree is washed and crushed to obtain the black rice tree pulp;

[0044] 2) Fill the fermenter with carbon dioxide and add sulfur dioxide. The amount of sulfur dioxide added is 70 mg of sulfur dioxide per liter of black rice fruit pulp. Put the black rice fruit pulp obtained in step 1) into the fermenter and heat at 70°C for 10 Hour;

[0045] 3) Cool down the processed blackberry fruit pulp in step 2) to 40°C, press it, and separate the pomace to obtain blackberry fruit juice. Add pectinase to the blackberry fruit juice. The amount of pectinase added Add 30 mg of pectinase to the juice of black rice tree, and react for 12 hours;

[0046] 4) Measure the content of reducing sugar, titrable acid and α-amino nitrogen in the fruit juice, add the con...

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Abstract

The invention relates to a blueberry fruit wine brewing method. The blueberry fruit wine brewing method includes the steps of carrying out smashing, hot dipping, squeezing, incomplete fermentation, low-temperature ageing, chill stability treatment, degerming filtering, filling and the like on blueberry fruit. Semi-sweet or sweet blueberry fruit wine products produced in the blueberry fruit wine brewing method are high in juice yield, dark red and bright-colored, stable in flavor quality and low in sulfur dioxide content, and can not ferment again in the storing process.

Description

technical field [0001] The invention relates to a method for brewing black rice fruit wine, which belongs to the technical field of wine making. Background technique [0002] The black rice tree belongs to the Rhododendronaceae of the genus Vaccinium (also known as the genus Vaccinium). It is mainly produced in Taiwan, East China, Central China, South China and Southwest China, and is known as "Chinese blueberry". [0003] Black rice tree is a rich natural resource with many physiological functions. Its purple-black berries are rich in nutritional value, including flavonoids, vitamins, trace elements, sugar, pectin, organic acids, terpenes, etc. According to reports, the dietary effects of black rice tree purple black berries include: indigestion, abdominal pain and diarrhea; fatigue and body pain, weakness of limbs; rheumatic joint pain, etc. [0004] Black rice tree berries contain a large amount of polyphenol compounds, such as anthocyanins, flavan-3-ols, flavonols, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/22C12R1/865
Inventor 孙舒扬姜文广王立
Owner LUDONG UNIVERSITY
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