Method for brewing blueberry wine without sulfur dioxide

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...

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 dioxide not only affects the taste of blueberry wine, but also is harmful to human health. Excessive drinking of fruit wine containing sulfur dioxide will cause dizziness and nausea and other symptoms