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A blueberry wine, fermentation-type technology, applied in the field of fruit wine brewing technology, can solve the problems of impure and full flavor, low extraction utilization rate of active ingredients, poor color, etc., to ensure color, avoid sugar content from falling too low, and preserve The effect of content
Inactive Publication Date: 2015-11-25
WOLIN QINGDAO FOOD CO LTD
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[0005] The purpose of the present invention is to provide a brewing method of fermented blueberry wine for the existing problems of blueberry wine such as poor color, impure and full flavor, and low extraction utilization rate of active ingredients.
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Embodiment 1
[0050] (1) Select the blueberry fruit of Lanfeng variety.
[0051](2) Properly crush the blueberries, and the blueberries are in a half-whole state after crushing.
[0052] (3) Add 100 mg / kg of potassium metabisulfite and 100 mg / kg of tannin, and mix well to prevent oxidation of blueberry anthocyanins.
[0053] (4) Adjust the temperature to 20°C-30°C, and add 60mg / kg of pectinase.
[0054] (5) Yeast inoculation: Saccharomyces cerevisiae was selected for inoculation, and the inoculation amount was 0.5‰.
[0055] (6) Control of the fermentation process: the fermentation temperature does not exceed 30°C, and the mixture is stirred every 2 hours until the residual sugar is ≤4g / L.
[0056] (7) Squeeze: After the fermentation is finished, the skin dregs and wine liquid are separated by mechanical extrusion.
[0057] (8) The precipitate is clarified, the supernatant is taken and the lees is filtered.
[0058] (9) Gum clarification: use 2.0kg / t bentonite for clarification and prec...
Embodiment 2
[0063] (1) Select the blueberry fruit of the duke variety.
[0064] (2) Properly crush the blueberries, and the blueberries are in a half-whole state after crushing.
[0065] (3) Add 200 mg / kg of potassium metabisulfite and 300 mg / kg of tannin, and mix well to prevent oxidation of blueberry anthocyanins.
[0066] (4) Adjust the temperature to 20°C-30°C, and add 20 mg / kg of pectinase.
[0067] (5) Yeast inoculation: Saccharomyces cerevisiae was selected for inoculation, and the inoculation amount was 0.2‰.
[0068] (6) Control of the fermentation process: the fermentation temperature does not exceed 30°C, and the mixture is stirred every 2 hours until the residual sugar is ≤4g / L.
[0069] (7) Squeeze: After the fermentation is finished, the skin dregs and wine liquid are separated by mechanical extrusion.
[0070] (8) The precipitate is clarified, the supernatant is taken and the lees is filtered.
[0071] (9) Glue clarification: Use 1.5kg / t bentonite for clarification and ...
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Abstract
The invention discloses a brewing method of fermented blueberry wine. The brewing method comprises the following steps: selecting Bluecrop blueberries and Duke blueberries; crushing moderately till the blueberries are in half-grain state; adding potassium metabisulfite and tannin into the half-grain blueberries, and mixing the potassium metabisulfite and tannin with the half-grain blueberries uniformly; adjusting the temperature to 20-30 DEG C, and adding pectinase into the mixture; inoculating by adopting wine brewer's yeast; fermenting under stirring every two hours till the content of residual sugar is not larger than 4g / L wherein the fermentation temperature is not higher than 30 DEG C; carrying out mechanical extruding after fermentation is finished for separating skin dregs from wine liquid; carrying out fining and clarification; carrying out stability analysis; regulating the concentration of free sulfur dioxide and the alcoholic strength; and filtering and storing. According to the brewing method, the proper blueberry variety is selected for producing the blueberry wine, thus the taste of a product is guaranteed; through the half-broken and half-grain fermentation method, the prepared blueberry wine is soft and elegant in aroma; and through color protection of tannin, the colour and luster, the taste and the nutrition of the product are guaranteed, and the wine body is relatively mature and plump.
Description
technical field [0001] The invention relates to the field of fruit wine brewing technology, in particular to a method for brewing fermented blueberry wine. Background technique [0002] The scientific name of blueberry is bilberry, which belongs to the genus Vaccinium in the family Rhododendronaceae. In addition to fresh food, blueberry fruit also has strong medicinal value and nutritional and health functions. The International Food and Agriculture Organization has listed it as one of the five health foods for human beings. The third generation of fruit tree varieties. In addition to conventional sugar, acid and vitamin C, blueberry fruit is rich in vitamin E, vitamin A, vitamin B complex, SOD, arbutin, protein, anthocyanin, dietary fiber and rich potassium, iron, zinc, calcium and other mineral elements. The most abundant part of blueberry anthocyanin is in its unique purple peel. The color of the fruit comes from the high content of anthocyanin. [0003] Blueberry win...
Claims
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