A kind of blueberry fermented wine and preparation method thereof

A technology for fermenting wine and blueberries, applied in the field of red wine, can solve the problems of insufficient production cost of blueberry red wine, low wine production rate, long process cycle, etc., and achieve the effects of enhancing human immunity, reducing blood sugar content, and improving health care effects.
CN104232415BInactive Publication Date: 2016-04-20黔东南苗族侗族自治州林业科学研究所 +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
黔东南苗族侗族自治州林业科学研究所
Publication Date
2016-04-20
Estimated Expiration
Not applicable · inactive patent

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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.
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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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