Preparation method of black mulberry and blueberry dry red wine

A technology of blueberry dried red and black mulberry, which is applied in the field of preparation of black mulberry dried blueberry, can solve the problems of taste and health function to be improved, and achieve the effect of good health function, good taste and short brewing time

Active Publication Date: 2013-06-26
伊春市丰林山特产品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN101205514B (2011-11-16) discloses a brewing method of blueberry wi

Method used

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  • Preparation method of black mulberry and blueberry dry red wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] First remove the fruit stalks from the black mulberry harvested, then weigh 10 kilograms of black mulberry and 90 kilograms of blueberries picked in the same year by weight for subsequent use, and the sugar content of the black mulberry is 15-20%. The blueberries are crushed and mixed evenly; 0.9-2 kg of sucrose is added; wine yeast accounting for 0.6-0.8% of the mass of the fermentation broth and pectinase accounting for 0.01% of the mass of the fermentation broth are added to the sugar-added mixture for primary fermentation. Extract fermentation, ferment at a temperature of 20-25°C for 7-8 days, then filter, and take the filtrate for later use; carry out secondary fermentation of the filtrate obtained from the primary fermentation and filtration for 25 days; filter the product obtained after the secondary fermentation with polymer resin , diatomaceous earth filtration and three-stage filtration of membrane fine filtration to obtain the desired dry red black mulberry an...

Embodiment 2

[0047]First remove the fruit stalks from the black mulberry harvested, then weigh 90 kilograms of black mulberries and 10 kilograms of blueberries picked in the same year by weight for subsequent use, and the sugar content of the black mulberries is 15-20%. Crush the blueberries and mix them evenly; add 2.1-4.7 kg of sucrose; add 0.8-1% wine yeast and 0.02% pectinase to the sugar-added mixture for initial fermentation, using Extraction and fermentation, ferment at a temperature of 20-25°C for 8-9 days, then filter, and take the filtrate for later use; perform secondary fermentation on the filtrate obtained from the primary fermentation and filtration for 35 days; process the product obtained after the secondary fermentation on polymer resin Filtration, diatomaceous earth filtration and membrane fine filtration are three-stage filtration to obtain the desired dry red black mulberry and blueberry.

[0048]

Embodiment 3

[0050] Remove the fruit stalk from the black mulberry fruit that was picked first, then weigh 50 kilograms of black mulberry fruit and 50 kilograms of blueberries picked in the same year in parts by weight, and the black mulberry fruit sugar content is 15-20%. Blueberries are crushed and mixed evenly; 1.5-3.3 kg of sucrose is added; wine yeast accounting for 1-1.2% of the mass of the fermentation broth and pectinase accounting for 0.015% of the mass of the fermentation broth are added to the sugar-added mixture for initial fermentation, and the initial fermentation is carried out by rotating Fermentation tank method, ferment at a temperature of 20-25°C for 6-7 days, then filter, and take the filtrate for later use; the filtrate obtained from the primary fermentation and filtration is subjected to secondary fermentation for 30 days; the product obtained after the secondary fermentation is subjected to polymer PVF Three-stage filtration of microfiltration membrane filtration, dia...

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Abstract

The invention relates to the field of fruit wine production, and particularly relates to a preparation method of black mulberry and blueberry dry red wine. The preparation method comprises the following steps of: weighing 10-90 parts of black mulberries and 10-90 parts of blueberries in parts by weight for later use; crushing and uniformly mixing the black mulberries and the blueberries; adding cane sugar according to the required alcoholic strength of the dry red wine and raw sugar; adding wine yeast and pectinase to a product obtained from the last step for primary fermentation at 20-25 DEG C for 6-9 days, filtering the fermented product, and taking filtrate for later use; carrying out secondary fermentation on the filtrate obtained from primary fermentation and filtration for 25-35 days; and filtering the product to obtain the black mulberry and blueberry dry red wine. The preparation method is short in brewing time; and the brewed dry red wine is good in mouth feel and has a good health care function.

Description

technical field [0001] The invention relates to the field of fruit wine production, in particular to a preparation method of black mulberry and blueberry dry red. Background technique [0002] Blueberry means blue berry. It is native to North America and East Asia. It is mainly produced in the forest areas of Greater and Lesser Khingan Mountains in my country, especially in the central part of Greater Khingan Mountains. They are all pure wild and have only been successfully domesticated and cultivated in recent years. Blueberries are sweet and sour, and have a pleasant aroma. They are rich in various vitamins and mineral elements. Blueberries contain a lot of anthocyanins that are beneficial to the retina and have the effect of improving eyesight. Blueberries not only have good nutritional and health effects, but also have the functions of preventing and treating brain aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human body immunity. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 刘向阳张昌铭应利杰
Owner 伊春市丰林山特产品有限责任公司
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