Preparation method of white mulberry and blueberry extra dry red wine

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

Inactive Publication Date: 2014-12-31
张昌铭
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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 wine, but the taste and health function of the wine still need to be improved

Method used

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  • Preparation method of white mulberry and blueberry extra dry red wine
  • Preparation method of white mulberry and blueberry extra dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] First, remove the stalk of the picked white mulberry fruit, and then weigh 10 kg of white mulberry fruit and 90 kg of blueberry picked in the same year by weight. The sugar content of white mulberry fruit is 15-20%. Blueberries are crushed and mixed evenly; 0.9-2 kg of sucrose is added; 0.6-0.8% of the fermentation broth mass is added to the mixture with wine yeast and 0.01% of the fermentation broth mass for primary fermentation. Extract and ferment, 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 for 25 days with the filtrate obtained from the primary fermentation and filtration; filter the product obtained after the secondary fermentation with polymer resin , diatomaceous earth filtration and membrane fine filtration three-stage filtration to obtain the desired white mulberry blueberry dry red.

Embodiment 2

[0044] First, remove the stalk of the picked white mulberry fruit, and then weigh 90 kg of white mulberry fruit and 10 kg of blueberry picked in the same year by weight. The sugar content of white mulberry fruit is 15-20%. The blueberries are crushed, and then mixed evenly; 2.1-4.7 kg of sucrose is added; 0.8-1% of the fermentation broth mass is added to the mixture with wine yeast and 0.02% of the fermentation broth mass for primary fermentation, and the primary fermentation uses Leach fermentation, ferment for 8-9 days at a temperature of 20-25 ° C, then filter, and take the filtrate for later use; carry out secondary fermentation for 35 days with the filtrate obtained from the primary fermentation and filtration; subject the product obtained after the secondary fermentation to polymer resin Filtration, diatomaceous earth filtration and membrane fine filtration three-stage filtration to obtain the desired white mulberry blueberry dry red.

Embodiment 3

[0046] First, remove the stem of the picked white mulberry fruit, and then weigh 50 kg of white mulberry fruit and 50 kg of blueberry picked in the same year for use. The sugar content of white mulberry fruit is 15-20%. The blueberries are crushed and mixed evenly; 1.5-3.3 kg of sucrose is added; 1-1.2% of the fermentation broth mass is added to the mixture with wine yeast and 0.015% of the fermentation broth mass for primary fermentation, and the primary fermentation is performed by rotating Fermentation tank method, fermented at a temperature of 20-25 ° C for 6-7 days, then filtered, and the filtrate was taken for later use; the filtrate obtained from the primary fermentation and filtration was subjected to secondary fermentation for 30 days; the product obtained after the secondary fermentation was subjected to polymer PVF Microfiltration membrane filtration, diatomaceous earth filtration and membrane fine filtration three-stage filtration to obtain the desired white mulberr...

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Abstract

The invention relates to the field of fruit wine production, especially relates to a preparation method of white mulberry and blueberry extra dry red wine. The product is prepared according to the following steps: weighing white mulberry 10-90 parts by weight and blueberry 10-90 parts by weight for preparation; pulverizing and uniformly mixing white mulberry and blueberry; adding cane sugar according to the required extra dry red wine alcohol content and the raw material sugar content; adding yeast for wine and pectase into the obtained products for the first time fermentation, and fermenting for 6-9 days at 20-25 DEG C., and then filtering and obtaining the filtrate for preparation; fermenting the obtained filtrate from the first time fermentation and filtering for the second time for 25-35 days; filtering the obtained products and obtaining the required white mulberry blueberry extra dry red wine. The invention has the advantages of short brewage time, good extra dry red wine mouthfeel and 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 white 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 the Greater and Lesser Khingan Mountains, especially in the central part of the Greater Khingan Mountains. They are all wild and have been successfully domesticated and cultivated in recent years. Blueberries are sweet and sour, have a pleasant aroma, and are rich in vitamins and minerals. 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 care effects, but also have functions such as preventing and treating brain aging, strengthening the heart, anti-cancer and softening blood vessels, and enhancing human immunity. [0003] Mulberry is the ripe fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 刘向阳张昌铭应利杰
Owner 张昌铭
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