Method for brewing blueberry wine without sulfur dioxide

A technology of sulfur dioxide and blueberry wine, applied in the field of fruit wine brewing, can solve the problems of affecting the taste of blueberry wine and harming human health, and achieve the effects of good quality of human health, short production cycle and good health care effect

Inactive Publication Date: 2013-06-05
LIAONING AGRI COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the brewing of fruit wine at home and abroad, sulfur dioxide needs to be added in order to sterilize and prevent the oxidation of fruit wine during the fermentation process. Sulfur di

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing method of sulfur dioxide-free blueberry wine is composed of the following steps: a, the selection of blueberry fruit, the blueberry fruit is fresh blueberry fruit, and the selection of fresh blueberry fruit is to remove impurities and rotten fruit from diseases, pests and diseases in the fresh blueberry fruit, and then clean it; b. 1. The selected fresh blueberry fruit is heated and cooked, when the temperature rises to 45°C, pectinase is added for enzymolysis, and when the heating is continued to 100°C, the heating is stopped, and when the temperature drops to 45°C, it is broken into blueberry pulp with a beater; c , adjust the sugar-acid ratio of the broken blueberry pulp, adjust the sugar content of the pulp to 22 BoX, adjust the pH value of the blueberry pulp acidity to 3, and send the sugar-acid ratio to the fermenter after adjustment; d, sugar in the fermenter Add active dry yeast for wine to the blueberry pulp after adjusting the acid ratio, stir evenl...

Embodiment 2

[0024] The brewing method of sulfur dioxide-free blueberry wine is composed of the following steps: a, the selection of blueberry fruit, the blueberry fruit is fresh blueberry fruit, and the selection of fresh blueberry fruit is to remove impurities and rotten fruit from diseases, pests and diseases in the fresh blueberry fruit, and then clean it; b. 1. The selected fresh blueberry fruit is heated and cooked, and when the temperature rises to 50°C, pectinase is added for enzymolysis, and when the heating is continued to 95°C, the heating is stopped, and when the temperature drops to 35°C, it is broken into blueberry pulp with a beater; c , adjust the sugar-acid ratio of the broken blueberry pulp, adjust the sugar content of the pulp to 25 BoX, adjust the pH value of the blueberry pulp acidity to 2.5, and send the sugar-acid ratio to the fermentation tank after adjustment; d, sugar in the fermentation tank Add active dry yeast for wine to the blueberry pulp after adjusting the a...

Embodiment 3

[0027] The brewing method of sulfur dioxide-free blueberry wine is composed of the following steps: a, the selection of blueberry fruit, the blueberry fruit is fresh blueberry fruit, and the selection of fresh blueberry fruit is to remove impurities and rotten fruit from diseases, pests and diseases in the fresh blueberry fruit, and then clean it; b. 1. The selected fresh blueberry fruit is heated and cooked, and when the temperature rises to 50°C, pectinase is added for enzymolysis, and when the heating is continued to 98°C, heating is stopped, and when the temperature drops to 40°C, it is broken into blueberry pulp with a beater; c , adjust the sugar-acid ratio of the broken blueberry pulp, adjust the sugar content of the pulp to 20 BoX, adjust the pH value of the blueberry pulp acidity to 2.7, and send the sugar-acid ratio to the fermentation tank after adjustment; d, sugar in the fermentation tank Add active dry yeast for wine to the blueberry pulp after adjusting the acid ...

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PUM

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Abstract

The invention relates to a method for brewing a fruit wine, and in particular relates to a method for brewing a blueberry wine without sulfur dioxide. The method comprises the following steps of: a. choosing blueberries; b. heating up and cooking the chosen blueberries, adding pectinase for enzymolysis when temperature rises to 45-55 DEG C, stopping heating up till 95-100 DEG C, and crushing into blueberry pulp with a beater when temperature drops down to 35-45 DEG C; c. regulating the sugar-acid ratio of the crushed blueberry pulp, and then sending into a fermentation tank; d. adding active dry yeast for wine into the blueberry pulp with regulated sugar-acid ration in the fermentation tank, stirring uniformly, and then fermenting; e. extracting the wine liquid for ageing after fermentation is finished; and f. after ageing, carrying out refined filtration, preparing the wine base after refined filtration, bottling, and sterilizing, thereby obtaining the blueberry wine. The method has the advantage that normal fermentation of the fruit wine can be ensured without adding sulfur dioxide. The whole process takes only four to five months, the labor cycle is shortened, and the labor cost is lowered.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing sulfur dioxide-free blueberry wine. Background technique [0002] Blueberry (Blueberry) is scientifically known as lingonberry, which belongs to the genus Vaccinium in the family Rhododendronaceae. Deciduous shrubs or small shrubs. They are called blue indigo, bilberry, etc. in different producing areas. The blueberry grown in the primeval forest north of Daxingan Mountains in my country is called "Dushi". And covered with a layer of white fruit powder, the flesh is delicate, the fruit taste is sweet and sour, and the flavor is unique. [0003] Nutrient-rich blueberries ， In addition to conventional sugar, acid and vitamin C, the fruit is rich in vitamin E, vitamin A, vitamin B, superoxide dismutase (SOD), arbutin, protein, anthocyanin, dietary fiber and rich potassium, Iron, zinc, calcium and other mineral elements. According to the analysis and determ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 王静华
Owner LIAONING AGRI COLLEGE
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