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Blueberry wine clarifying stabilizing treatment method

A technology of stabilization treatment and treatment method, applied in the field of clarification and stabilization treatment in blueberry wine brewing

Active Publication Date: 2014-04-02
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem of turbidity and precipitation in the existing blueberry wine brewing, the present invention proposes a clarification and stabilization treatment method for blueberry wine

Method used

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  • Blueberry wine clarifying stabilizing treatment method
  • Blueberry wine clarifying stabilizing treatment method
  • Blueberry wine clarifying stabilizing treatment method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The blueberry variety Huangshan No. 1 is used as raw material, fully mature fruits are selected, and rotten fruits are removed. Crush the blueberry fruit and squeeze the juice into the fermenter, immediately add sodium metabisulfite (0.1g / L), close the reverse irrigation (1 / 4 of the inverted irrigation volume), mix well and carry out SO 2deal with. Then add pectinase (0.02g / L), sucrose (80g / L), yeast RC212 (0.15g / L) (purchased from Shanghai Jietu Industry and Trade Co., Ltd.), and carry out open irrigation (inverting amount 1 / 4), stir evenly, and ferment in the dark at 25°C-28°C; when the specific gravity is less than 0.990, measure the sugar content, and when the sugar content is less than 4g / L, immediately separate and remove the yeast to stop fermentation. After ethanol fermentation, 11.8% blueberry wine was obtained. Take 2L of this wine, naturally clarify at 8°C for 26 days, filter with food grade diatomite ZX616 (loose density 0.30-0.35, purchased from Changbai...

Embodiment 2

[0048] Rabbiteye blueberry varieties are used as raw materials, fully mature fruits are selected, and rotten fruits are removed. Crush the blueberry fruit and squeeze the juice into the fermenter, immediately add sodium metabisulfite (0.12g / L), close the pouring (1 / 4 pouring volume), mix well and carry out SO 2 deal with. Then add pectinase (0.03g / L), sucrose (100g / L), and yeast RC212 (0.20g / L), carry out open pouring (1 / 4 pouring amount), stir evenly, and put it at 25℃~28℃ Fermentation in the dark; when the specific gravity is less than 0.990, measure the sugar content, and when the sugar content is less than 4g / L, immediately separate and remove the yeast to stop the fermentation. After ethanol fermentation, the 12-degree blueberry wine was separated. Take 5L of this wine, clarify it naturally at 6°C for 28 days, and filter it with food-grade diatomaceous earth ZX616 to remove impurities. Then add the compound clarifying agent (a mixture of chitosan, bentonite and PVPP in...

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Abstract

The invention discloses a blueberry wine clarifying stabilizing treatment method which comprises the steps of natural clarification, kieselguhr filtration, composite clarifying agent fining, cold treatment and microfiltration. The method comprises the steps of firstly naturally clarifying blueberry wine at low temperature, and filtering with kieselguhr to remove impurities; fining with a composite clarifying agent at low temperature, and filtering with kieselguhr to remove precipitates; further cooling and performing cold treatment for a certain time; finally performing microfiltration and bottling. By adopting the method disclosed by the invention, the blueberry wine has good clarity within a certain time and can stay in a stable state to keep the clarity for a long time.

Description

technical field [0001] The invention relates to a brewing method of blueberry wine, in particular to a clarification and stabilization treatment method in the brewing of blueberry wine. Background technique [0002] Blueberry is an evergreen shrub that bears blue berries. Blueberry fruit juice is rich, in addition to conventional sugar, acid and Vc, it is also rich in V E , V A , V B , SOD, arbutin, protein, anthocyanins, dietary fiber and various mineral elements. In particular, the content of vitamins and anthocyanins is several times or even dozens of times that of ordinary fruits, and its nutritional and health functions are unmatched by any kind of fruit. Among them, anthocyanins, which are rich in content, have anti-oxidation and anti-aging effects, and are known as the number one antioxidant for human beings. Therefore, blueberries are listed as one of the "Five Healthy Foods for Humans" and one of the "Top Ten Best Nutritious Foods in the World". Blueberry wine...

Claims

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Application Information

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IPC IPC(8): C12H1/048C12H1/056C12H1/07
Inventor 黄开红李亚辉马艳弘赵延存张宏志
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES