Blueberry wine and making method thereof
A blueberry wine and blueberry technology, applied in the field of fruit wine, can solve the problems of long production cycle and difficult to meet the market demand, and achieve the effect of rich nutrients, shortening the brewing cycle and shortening the reaction time
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Embodiment 1
[0027] A kind of blueberry wine, its production process is as follows:
[0028] 1) Raw material processing: Screen the freshly picked ripe blueberry fruits, remove diseased fruits, moldy and rotten fruits, fruit stems and sepals, wash them with clean water and dry them;
[0029] 2) Squeeze and crush 20 parts of fresh blueberry fruit obtained in step 1, add pectinase accounting for 12% of blueberry to the blueberry juice mixed with peel and pulp, and enzymatically hydrolyze at 22°C for 48 hours;
[0030] 3) Add active dry yeast accounting for 5% of the blueberry proportion to the blueberry enzymatic hydrolyzate obtained in step 2, fill with carbon dioxide and control the air pressure at 0.3MPa, and seal and ferment at 29°C for 72 hours;
[0031] 4) Take 95 parts of wheat puree wine with an alcohol content of 38 degrees and 4 parts of rock sugar, mix the fermented mash obtained in step 3 into wheat puree wine, and store the mixed liquid in oak barrels at 10°C for...
Embodiment 2
[0034] A kind of blueberry wine, its production process is as follows:
[0035] 1) Raw material processing: Screen the freshly picked ripe blueberry fruits, remove diseased fruits, moldy and rotten fruits, fruit stems and sepals, wash them with clean water and dry them;
[0036] 2) Squeeze and crush 25 parts of fresh blueberry fruit obtained in step 1, add pectinase accounting for 14% of the blueberry proportion to the blueberry juice mixed with peel and pulp, and enzymolyze it at 24°C for 48 hours;
[0037] 3) Add active dry yeast accounting for 8% of blueberry to the blueberry enzymatic hydrolyzate obtained in step 2, fill with carbon dioxide and control the air pressure at 0.5MPa, and seal and ferment at 31°C for 72 hours;
[0038] 4) Take 105 parts of wheat puree wine with an alcohol content of 38 degrees and 6 parts of rock sugar, mix the fermented mash obtained in step 3 into wheat puree wine, and store the mixed liquid in oak barrels at 18°C for six mo...
Embodiment 3
[0041] A kind of blueberry wine, its production process is as follows:
[0042] 1) Raw material processing: Screen the freshly picked ripe blueberry fruits, remove diseased fruits, moldy and rotten fruits, fruit stems and sepals, wash them with clean water and dry them;
[0043] 2) After squeezing and crushing 23 parts of fresh blueberry fruit obtained in step 1, add pectinase accounting for 13% of the proportion of blueberry to the blueberry juice mixed with peel and pulp, and enzymatically hydrolyze at 23°C for 48 hours;
[0044] 3) Add active dry yeast accounting for 7% of the blueberry proportion to the blueberry enzymatic hydrolyzate obtained in step 2, fill with carbon dioxide and control the air pressure at 0.4MPa, and seal and ferment at 30°C for 72 hours;
[0045] 4) Take 99 parts of wheat puree wine with an alcohol content of 38 degrees and 5 parts of rock sugar, mix the fermented mash obtained in step 3 into wheat puree wine, and store the mixed liqu...
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