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Preparation method of blueberry wine

A production method and technology for blueberry wine, which are applied in the field of food processing, can solve the problems of long clarification process, difficulty in effectively dissolving blueberry fruit, etc., and achieve the effects of stable wine quality, shortened labor cycle and rich fruit aroma.

Inactive Publication Date: 2014-12-24
天津绿丛洲农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But utilize blueberry fruit to carry out brewing defect in the prior art because material such as pectin, fiber, polysaccharide is difficult to effectively dissolve in the blueberry fruit, so the clarification process of raw wine in the prior art needs a very long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of blueberry wine, the steps are as follows:

[0019] (1) After washing the selected disease-free and fresh blueberries, they are broken and broken into blueberry pulp;

[0020] (2) Add pectinase to the blueberry pulp, according to the ratio of pectinase:blueberry pulp g:L is 0.04:1; the enzymolysis time is 10-100min, and the enzymolysis temperature is 45-60°C; Inactivate the enzyme at -111°C for 30 minutes, cool the blueberry pulp to room temperature after the enzyme inactivation, and obtain the cooled blueberry pulp;

[0021] (3) Add alcohol to the blueberry pulp after cooling, make the volume content of alcohol in the soaking liquid be 9%, add active dry yeast for wine, the amount of adding yeast in the soaking liquid is 0.3g / L, after stirring evenly, at 27 Fermentation is carried out under the condition of ℃, when the pomace in the fermentation liquid sinks to the bottom, when the measured sugar content is 1 BoX, the fermentation is ove...

Embodiment 2

[0024] A kind of preparation method of blueberry wine, the steps are as follows:

[0025] (1) After washing the selected disease-free and fresh blueberries, they are broken and broken into blueberry pulp;

[0026] (2) Add pectinase to the blueberry pulp, according to the ratio of pectinase:blueberry pulp g:L is 0.05:1; the enzymolysis time is 10-100min, and the enzymolysis temperature is 45-65°C; Inactivate the enzyme at -111°C for 19 minutes, cool the blueberry pulp to room temperature after the enzyme inactivation, and obtain the cooled blueberry pulp;

[0027] (3) Add alcohol to the blueberry pulp after cooling, make the volume content of alcohol in the soaking liquid be 10%, add active dry yeast for wine, the amount of adding yeast in the soaking liquid is 0.4g / L, after stirring, in 27 Fermentation is carried out under the condition of ℃, when the pomace in the fermentation liquid sinks to the bottom, when the measured sugar content is 1 BoX, the fermentation is over, and...

Embodiment 3

[0030] A kind of preparation method of blueberry wine, the steps are as follows:

[0031] (1) After washing the selected disease-free and fresh blueberries, they are broken and broken into blueberry pulp;

[0032] (2) Add pectinase to the blueberry pulp, according to the ratio of pectinase:blueberry pulp g:L is 0.06:1; the enzymolysis time is 60min, and the enzymolysis temperature is 55-65°C; Inactivate the enzyme at ℃ for 15 minutes, cool the blueberry pulp to room temperature after the enzyme inactivation, and obtain the cooled blueberry pulp;

[0033] (3) Add alcohol to the cooled blueberry pulp, so that the volume content of alcohol in the soaking liquid is 9-12%, add active dry yeast for wine, the amount of yeast added in the soaking liquid is 0.5g / L, after stirring, Fermentation is carried out at 27°C, when the pomace in the fermentation liquid sinks to the bottom, when the measured sugar content is 1 BoX, the fermentation is over, and the original blueberry wine is obt...

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PUM

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Abstract

The invention relates to a preparation method of a blueberry wine. The preparation method comprises the following steps of cleaning blueberry fruits, and then, smashing the blueberry fruits to form blueberry slurry; adding pectinase into the blueberry slurry to carry out enzymolysis, carrying out enzyme deactivation, cooling to the room temperature to obtain cooled blueberry slurry, adding alcohol and an active dry yeast for a wine to ferment, and when the sugar content is measured to be up to 1 BoX, ending the fermentation to obtain a raw blueberry wine; and adding an antacid into the raw blueberry wine, filtering, blending the raw wine by using the alcohol to ensure that the alcohol strength is up to 9-12 degrees, and then, filtering to obtain the blueberry wine. According to the method disclosed by the invention, insoluble substances such as pectin substances, cellulosics and polysaccharides in the raw wine are effectively dissolved by using a pectinase enzymolysis agent, so that fruit juice is clarified within short time; and the blueberry wine with stable chemical property is brewed by using processes such as fermenting by using an active dry yeast for a wine, ageing and filtering, and the brewing period is shortened from more than three years consumed by using the traditional method to three to five months, so that the working period is shortened, the utilization ratio of equipment is increased, and the labor cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing blueberry wine. Background technique [0002] Blueberry, scientific name bilberry, its fruit is a berry, blue in color, nearly round, with delicate flesh, moderately sweet and sour. In addition to sugar, acid, and VC, it is also rich in VE, VA, VB1, SOD, etc., ursolic acid, anthocyanins, protein, fat, and rich in trace elements such as iron, zinc, and manganese. Blueberry is known as the "Queen of Fruits" and "The Fruit of Color Contact". In particular, anthocyanins, which are composed of 16 bioflavonoids, have superior physiological activities than general plant anthocyanins. In recent years, wild berries have attracted more and more attention from the food and health care industry. This is due to the unique health function of blueberry fruit anthocyanins. Blueberry fruits are rich in anthocyanins (anthocyanins), which mainly have antibiotic effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/865
Inventor 熊国军
Owner 天津绿丛洲农业发展有限公司
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