Blueberry fermented wine and preparation method thereof

A technology for fermenting wine and blueberries, which is applied in the field of red wine, can solve the problems of insufficient production cost, low wine production rate, and long process cycle of blueberry red wine, and achieve the effects of enhancing human immunity, excellent health care, and reducing blood sugar levels

Active Publication Date: 2014-12-24
黔东南苗族侗族自治州林业科学研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] This shows that in the prior art, there are many technical documents for making red wine from blueberry fruit, but they all have their own emphases, some are for improving the health care effect of blueberry red wine, and what have is to improve the quality and quality of blueberry red wine; Overall improvement of blueberry wine making

Method used

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  • Blueberry fermented wine and preparation method thereof
  • Blueberry fermented wine and preparation method thereof
  • Blueberry fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A blueberry fermented wine, the alcohol content is 12% vol, the total sugar is 0.1, g / l, the total acid is 0.35 g / l, the volatile acid is 0.07 g / l, and the dry extract is 12 g / l.

[0029] Its preparation method comprises the following steps:

[0030] (1) Fruit picking, cleaning and storage: pick fresh blueberry fruit, put it in 3% salt water and heat it up to 30°C for soaking for 1 hour, and then store it at 0°C for later use;

[0031] (2) Grinding and beating adjustment: Put the blueberries to be processed in step 1) in a beater to crush and beat to 100 mesh, and after the beating is completed, add the Pectinase, when adding pectinase, the temperature is 34°C, and stirred for 1 hour, then add sulfur-containing substances, the amount of sulfur-containing substances is 20 mg per liter of slurry, after adding sulfur-containing substances, the slurry Cool the temperature to room temperature, and add sucrose and buffer substances to the slurry, adjust the pH value to 3.5-4...

Embodiment 2

[0043] On the basis of embodiment 1, others are all the same as embodiment 1, a kind of blueberry fermented wine, alcoholic strength is 12% vol, total sugar is 45g / l, total acid is 0.65g / l, volatile acid is 0.1g / l l. Dry extract 30g / l.

[0044] Its preparation method comprises the following steps:

[0045] (1) Fruit picking, cleaning and storage: pick fresh blueberry fruit, place it in 4% salt water and heat it up to 35°C for soaking for 2 hours, and then store it at a temperature of 5°C for later use;

[0046] (2) Grinding and beating adjustment: put the blueberries to be processed in step 1) in a beater to crush and beat to 200 mesh, and after the beating is completed, add to it according to the mass ratio of the volume of the slurry to the pectinase: 1L:0.02g Pectinase, when adding pectinase, the temperature is 35°C, and stirred for 2 hours, then add sulfur-containing substances to it, the amount of sulfur-containing substances added is 20 mg per liter of slurry, after add...

Embodiment 3

[0053] A blueberry fermented wine, the alcohol content is 12%vol, the total sugar is 20g / l, the total acid is 0.55g / l, the volatile acid is 0.09g / l, and the dry extract is 18g / l.

[0054] Its preparation method comprises the following steps:

[0055] (1) Fruit picking, cleaning and storage: pick fresh blueberry fruits, place them in 3% salt water and heat them up to 33°C for 1.5 hours, and then store them at 3°C ​​for later use;

[0056] (2) Grinding and beating adjustment: put the blueberries to be processed in step 1) in a beater to crush and beat to 150 mesh, and after the beating is completed, add to it according to the mass ratio of the volume of the slurry to the pectinase: 1L:0.02g Pectinase, the temperature when adding pectinase is 35°C, and stir for 1.5h, then add sulfur-containing substances to it, the amount of sulfur-containing substances added is 20mg per liter of slurry, after adding sulfur-containing substances, the Cool the slurry temperature to room temperatu...

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Abstract

The invention relates to the technical field of red wine and in particular relates to blueberry fermented wine and a preparation method thereof. By researching and discussing the acid degree, sugar degree and other characteristics of blueberry fruit and improving a blueberry production process in combination with a conventional blueberry fermentation technology, the prepared blueberry fermented wine has the alcohol content of 12% vol, the total sugar content of 0.1-45 g/l, the total acid content of 0.35-0.65 g/l, the volatile acid content of 0.07-0.1 g/l and the free extract content of 12-30 g/l, and other indexes in the blueberry fermented wine are all superior to nutritional indexes in the prior art; by accurately controlling the process steps of preparing the blueberry fermented wine from the blueberry fruit and the process parameters, the prepared blueberry fermented wine is relatively low in bacterial quantity and relatively good in quality, and has the characteristics of natural color and luster, purple black color, clearness, glossiness, wine and fruit compound aroma, pure taste, harmonic mouth feel, mellowness, softness and sufficient aftertaste.

Description

technical field [0001] The invention relates to the technical field of red wine, in particular to blueberry fermented wine and a preparation method thereof. Background technique [0002] The technology of making wine from blueberry fruit has only appeared in large numbers in China in recent years. For example, the patent No. CN201110099687.5 "A Method for Preparation of Blueberry Raw Wine" specifically uses blueberry slurry to add a certain quality of acid-reducing yeast to ferment to sugar content Filter after less than 5g / l, collect blueberry juice, add lactic acid bacteria to it, ferment until the total acid of blueberry juice is less than or equal to 10g / l, then filter to obtain blueberry original wine, and cool the original wine to 1°C above the freezing point of blueberry original wine within 6 hours , keep warm for 6-8 days, then maintain the temperature and filter, distill above 78°C until the alcohol content of the original blueberry wine is 0.5-1% vol; such as "blu...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 伍铭凯王定江杨汉远张爱萍杨秀钟杨秀益杨加文袁茂琴王家成唐绍平侯黔灵李彬田锦筠廖优江
Owner 黔东南苗族侗族自治州林业科学研究所
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