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Method for brewing blueberry wine

A blueberry fruit wine and blueberry technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of insufficient aroma of blueberry wine, affecting the quality of fruit wine, affecting the image of commodities, etc.

Active Publication Date: 2014-03-26
JURONG WANSHANHONGBIAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewing of blueberry fruit wine has been reported in the literature, but there are still some defects in the current brewing process: 1) Good raw material varieties are the basis for brewing high-quality fruit wine, and the current process does not involve excellent blueberry wine varieties; 2) The acidity of blueberry wine Higher, mainly using physical and chemical acid reduction, the effect is not good and seriously affects the quality of fruit wine; 3) A large amount of potential aroma substances remain in the skin dregs and wine, resulting in insufficient aroma of blueberry wine; 4) Blueberry wine is prone to turbidity, Precipitation seriously affects its commodity image

Method used

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  • Method for brewing blueberry wine
  • Method for brewing blueberry wine
  • Method for brewing blueberry wine

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Select 10kg of fully mature Huangshan No. 1 blueberries, remove rotten fruits, and remove fruit stems and impurities. Add the blueberry fruit to the fermenter after crushing and squeezing the juice, and immediately add 0.45 g of sodium metabisulfite (in the form of SO 2 content meter 50mg / L) for SO 2 deal with. SO 2 After treatment, add compound pectinase (60mg / L) (compound pectinase is pectinase HC, produced by Shanghai Jietu Industry and Trade Co., Ltd.) 0.54g, sucrose 360g, stir evenly, control the temperature at 33°C, stand still for 30 Hour. Then lower the temperature to 30°C, add 5.4g of yeast RC212 (600mg / L) (Shanghai Jietu Industry and Trade Co., Ltd.), stir evenly, keep the temperature at 30°C, after 40 hours, the fermentation is successfully triggered, and then add 360g of sucrose, Stir evenly, then slowly lower the temperature to 22°C, and control the fermentation at this temperature to avoid light. After the yeast is added, an open pouring is performed,...

Embodiment 2

[0062] Select 20kg of fully mature Huangshan No. 1 blueberries, remove rotten fruits, and remove fruit stems and impurities. Add the blueberry fruit to the fermenter after crushing and squeezing the juice, and immediately add 1.08 g of sodium metabisulfite (in the form of SO 2 content meter 60mg / L) for SO 2 deal with. SO 2 After treatment, add 1.26g of compound pectinase (70mg / L) (the compound pectinase is pectinase HC, produced by Shanghai Jietu Industry and Trade Co., Ltd.), 720g of sucrose, stir well, control the temperature at 35°C, and let it rest for 24 Hour. Then lower the temperature to 28°C, add 12.6g of yeast RC212 (700mg / L) (Shanghai Jietu Industry and Trade Co., Ltd.), stir evenly, keep it at 28°C, after 43 hours, the fermentation is triggered smoothly, add 720g of sucrose again, and stir Evenly, then slowly lower the temperature to 21°C, and control the fermentation at this temperature to avoid light. Among them, after adding yeast, an open pouring is perform...

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Abstract

The invention discloses a method for brewing a blueberry wine. The method comprises the steps of selecting raw materials, selecting strains, fermenting with ethanol, carrying out malo-lactic fermentation, ageing, clarifying, stabilizing and the like. According to the method, optimized blueberries Huangshan 1# serve as the raw materials; high-temperature enzymolysis, high-temperature start-up and low-temperature long-time fermentation are carried out by using saccharomycetes RC212 as the fermentation strains; the malo-lactic fermentation is carried out by using oenococcus oeni SD-2 with high glucosidase activity; micro-aerobic ageing is utilized, so as to accelerate wine ageing and improve the quality of the wine; the blueberry wine can keep a clarified and stable state in long term by the technical means of natural clarification, cellaring, cold treatment, heat treatment, stabilizer adding, microfiltration and the like. In accordance with the method, a high-quality blueberry wine with good color, smell and taste can be obtained, and the obtained product meets the requirements of the national wine product quality standard GB2758-81.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for brewing blueberry fruit wine. Background technique [0002] Blueberry scientific name Vaccinium, belongs to the Rhododendronaceae Vaccinium plant, is a perennial green leaf or evergreen shrub, and the fruit is blue berry. In addition to conventional sugar, acid and Vc, blueberry fruit is also rich in polyphenols, vitamins, SOD, arbutin, protein, dietary fiber and various mineral elements. These substances have high nutritional value and medicinal properties It can not only prevent various diseases but also enhance human health. In particular, the content of anthocyanins, vitamins, proteins, and amino acids is several times or even dozens of times that of ordinary fruits. Anthocyanins have anti-oxidation and anti-aging effects, and are known as the number one antioxidant for humans. The nutritional and health functions of blueberries are unmatched by any f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 黄开红王林李亚辉马艳弘赵延存张宏志
Owner JURONG WANSHANHONGBIAN BIOTECH
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