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Preparation method of blueberry compound fruit wine

A technology of compound fruit wine and blueberry pomace, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of poor taste and poor flavor of blueberry fruit wine, and achieve unique style and good taste Effect

Inactive Publication Date: 2015-09-09
马俊玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problem of poor flavor and bad mouthfeel of blueberry fruit wine in the prior art, thereby providing a preparation method of blueberry compound fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of blueberry compound fruit wine comprises the following steps:

[0027] ① Use blueberries as raw materials, extract blueberry juice, and add pectinase to the remaining blueberry pomace to clarify the juice, make a flavoring agent, and then sterilize;

[0028] ② Add water, sugar, Bacillus subtilis and yeast to the blueberry pomace, and conduct closed fermentation for 10 days. The initial fermentation temperature is 35°C. On the third day of fermentation, substrate inhibition occurs due to the accumulation of low-boiling substances such as ethanol. This phenomenon makes it difficult to carry out fermentation. Therefore, the ethanol is removed from the fermented mash by means of vacuum distillation. When the ethanol and other low-boiling substances in the fermented mash are reduced to below 8% vol, the fermentation can continue. At this time Stop the distillation, continue to ferment until it is complete, and filter the fermented liquid; the added a...

Embodiment 2

[0033] The preparation method of blueberry compound fruit wine comprises the following steps:

[0034] ① Use blueberries as raw materials, extract blueberry juice, and add pectinase to the remaining blueberry pomace to clarify the juice, make a flavoring agent, and then sterilize;

[0035] ② Add water, sugar, Bacillus subtilis and yeast to the blueberry pomace, and conduct closed fermentation for 12 days. The initial fermentation temperature is 33°C. On the fourth day of fermentation, substrate inhibition occurs due to the accumulation of low-boiling substances such as ethanol. This phenomenon makes it difficult to carry out fermentation. Therefore, the ethanol is removed from the fermented mash by means of vacuum distillation. When the ethanol and other low-boiling substances in the fermented mash are reduced to below 8% vol, the fermentation can continue. At this time Stop the distillation, continue the fermentation until it is complete, and filter to obtain the fermentation...

Embodiment 3

[0040] The preparation method of blueberry compound fruit wine comprises the following steps:

[0041] ① Use blueberries as raw materials, extract blueberry juice, and add pectinase to the remaining blueberry pomace to clarify the juice, make a flavoring agent, and then sterilize;

[0042] ② Add water, sugar, Bacillus subtilis and yeast to the blueberry pomace, and conduct closed fermentation for 15 days. The initial fermentation temperature is 30°C. On the fifth day of fermentation, substrate inhibition occurs due to the accumulation of low-boiling substances such as ethanol. This phenomenon makes it difficult to carry out fermentation. Therefore, the ethanol is removed from the fermented mash by means of vacuum distillation. When the ethanol and other low-boiling substances in the fermented mash are reduced to below 8% vol, the fermentation can continue. At this time Stop the distillation, continue fermentation until complete, and filter to obtain the fermentation liquid; th...

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Abstract

The invention relates to a preparation method of blueberry composite fruit wine. The method comprises the following steps: adding pectinase into blueberry juice, and clarifying the juice to prepare a flavoring agent; adding water, sugar, Bacillus subtilis and microzyme into blueberry pomace, fermenting in a sealed environment, and filtering to obtain a fermentation liquid; impregnating mulberries in Sanhua wine and Fenyang wine to prepare mulberry liquor; blending the mulberry liquor with the fermentation liquid to prepare blended wine; and flavoring the blended wine with the flavoring agent to obtain the blueberry composite fruit wine. A submerged fermentation technique is adopted to solve the problem of disappearance of flavor substances due to distilled alcohol; by adopting the blueberry composite juice for flavoring, so the taste is harmonious; thus, when being drunk, the blueberry composite fruit wine has unique and stable style and favorable mouthfeel, and has the sourness of the blueberries and the sweetness of the mulberries; and under the conciliation action of the blended wine, the two flavors do not collide.

Description

technical field [0001] The invention relates to fruit wine, in particular to a preparation method of blueberry compound fruit wine. Background technique [0002] Fruit wine is wine made from fruit. Commonly used fruits include apples, grapes, etc., which are rich in fructose. In addition to being rich in fructose, blueberries also have many natural active substances. Therefore, fruit wine made from blueberries usually has health care effects. However, the style of fruit wine brewed directly from blueberries is unstable and the taste is also poor. Contents of the invention [0003] The invention aims to solve the technical problem of poor flavor and poor mouthfeel of blueberry fruit wine in the prior art, thereby providing a preparation method of blueberry compound fruit wine. [0004] The technical scheme that the present invention solves the above problems is as follows: [0005] The preparation method of blueberry fruit wine comprises the following steps: [0006] ① ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/125C12R1/865
Inventor 刘向阳
Owner 马俊玲
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