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

Inactive Publication Date: 2015-08-12
HEFEI KANGFU ANIMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since fruit wine belongs to brewing wine and has a long production cycle, it is difficult to meet the growing market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the field of fruit wines, and discloses a blueberry wine and a making method thereof. The blueberry wine is composed of wheat original wine, blueberries and rock sugar. The making method concretely comprises the following steps: washing ripe fresh blueberries, carrying out squeezing fragmentation, adding pectase to a blueberry juice containing peel and pulp, carrying out enzymatic hydrolysis, adding yeast to a blueberry enzymatic hydrolysis solution obtained after the enzymatic hydrolysis, introducing carbon dioxide, carrying out sealed fermentation for 72h, adding a certain amount of the wheat original wine and rock sugar to the obtained fermented liquid, storing the obtained mixed liquid in an oak barrel at 10-18DEG C for 6 months, carrying out degerming membrane filtration, carrying out ultrahigh temperature instantaneous disinfection, and carrying out bottling storage. The blueberry wine has the characteristics of dense aroma, abundant nutrition, clarified wine body, surpassingly beautiful color and short making cycle, and can greatly improve the supply in order to meet market demands.

Description

technical field [0001] The invention relates to the field of fruit wine, in particular to a blueberry wine and a preparation method thereof. Background technique [0002] Fruit wine is more and more popular due to the characteristics of rich nutrition, mellow taste and bright color. At present, fruit wine on the market is mainly based on wine, and some other types of fruit wine such as apple wine and mulberry wine have also appeared. Because fruit wine belongs to brewing wine and has a long production cycle, it is difficult to meet the growing market demand. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a blueberry wine with strong fruity aroma, rich nutrition, clear wine body, magnificent color and short production cycle, which can greatly increase the supply to meet market demand. [0004] The technical problem to be solved by the present invention adopts the following technical solutions to realize: [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陶玲裴由水王彬高晓悦高洁
Owner HEFEI KANGFU ANIMATION TECH
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