Blueberry wine and brewing method thereof

A technology for blueberry wine and blueberry, which is applied in the field of fruit wine brewing, can solve the problems of quality degradation and anthocyanin content reduction, and achieves the effects of increasing the extraction amount, not increasing the tannin amount, and retaining the anthocyanin content.

Inactive Publication Date: 2015-12-09
广东融和生态农业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the existing blueberry wine anthocyanin content greatly reduced, quality degradation and other defects, the invention provides blueberry wine and its brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0026] (2) Beating: use a beater to beat blueberries into pulp, and add pectinase at 0.05g / kg blueberries to prepare blueberry pulp;

[0027] (3) Cold maceration: Soak the obtained blueberry pulp at 14°C for 5 days, stirring frequently during the period; after cold maceration, filter the blueberry pulp, separate the blueberry juice and residue, squeeze the residue and combine the squeezed liquid with the obtained filtrate, After standing for 24 hours, filter again to obtain blueberry juice;

[0028] (4) Ultrafiltration sterilization: filter the blueberry juice with five layers of gauze, and then use a filter with a filter hole diameter less than 0.5nm to perform ultrafiltration on the blueberry juice to remove bacteria;

[0029] (5) Inoculation: add trehalose to make the total sugar content of blueberry juice 150g / L, and add yeast at 0.13g / L blueberry juice 10 hours later for inoculatio...

Embodiment 2

[0034] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0035] (2) Beating: use a beater to beat the blueberries into pulp, and add pectinase at 0.06g / kg blueberries to obtain blueberry pulp;

[0036] (3) Cold maceration: Soak the obtained blueberry pulp at 18°C ​​for 3 days, and apply ultrasonic treatment at a frequency of 30HZ during the period; after cold maceration, filter the blueberry pulp, separate the blueberry juice and residue, squeeze the residue and squeeze the liquid Combined with the obtained filtrate to obtain blueberry juice;

[0037] (4) Ultrafiltration sterilization: filter the blueberry juice with six layers of gauze, and then use a filter with a filter hole diameter less than 0.5nm to perform ultrafiltration on the blueberry juice to remove bacteria;

[0038] (5) Inoculation: add trehalose to make the total sugar content of blueberry juice 160g / L, and add yeast at 0.16g / L blueberry juice 12 hours later for inoculation;

...

Embodiment 3

[0042] (1) Material selection: select ripe, non-deteriorated and non-mildew blueberries;

[0043] (2) Beating: use a beater to beat blueberries into pulp, and add pectinase at 0.04g / kg blueberries to obtain blueberry pulp;

[0044] (3) Cold maceration: Soak the obtained blueberry pulp at 16°C for 4 days, and apply ultrasonic treatment at a frequency of 60HZ during the period; after cold maceration, filter the blueberry pulp, separate the blueberry juice and residue, squeeze the residue and squeeze the liquid Combined with the obtained filtrate to obtain blueberry juice;

[0045] (4) Ultrafiltration sterilization: filter the blueberry juice with seven layers of gauze, and then use a filter with a filter hole diameter less than 0.5nm to perform ultrafiltration on the blueberry juice to remove bacteria;

[0046] (5) Inoculation: add trehalose to make the total sugar content of blueberry juice 155g / L, and add yeast at 0.15g / L blueberry juice 11 hours later for inoculation;

[00...

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PUM

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Abstract

The invention discloses a brewing method of blueberry wine, wherein the method comprises the following steps: selecting mature and mildew-free blueberries, pulping the blueberries and adding pectinase so as to obtain blueberry pulp; filtering the blueberry pulp by virtue of gauze to obtain blueberry juice, and ultra-filtering the blueberry juice by virtue of a filter screen that filter hole diameter is less than 0.5nm so as to remove bacteria; adding trehalose, and adding a yeast for inoculating after 10-12h; implementing main fermentation to the inoculated blueberry juice at 25 DEG C, and meanwhile, monitoring the change in the content of total sugar in real time; and ending the main fermentation when the amount of total sugar is reduced to 4g / L so as to obtain the blueberry wine. The invention also discloses blueberry wine prepared by the method. The brewing method disclosed by the invention, by ultra-filtration and bacterium removal on the juice and then fermentation, can reduce the damage effect of bacterium and products thereof (such as acetic acid) on anthocyanin; and the brewing method disclosed by the invention also regulates the sugar degree of mash by virtue of the trehalose, so that the content of anthocyanin is reserved to the greatest extent on the basis of full use of the color protecting effect of the trehalose.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a blueberry wine and a brewing method thereof. Background technique [0002] Blueberry wine generally uses natural wild blueberries and is brewed through multiple processes. After blueberries are fermented into wine, not only are there no nutrients lost, but also anthocyanins, selenium, amino acids, vitamins, calcium, phosphorus, iron, zinc, and other nutrients are richer and easier to be absorbed by the body, and the taste is also better than ordinary blueberries. Fruit and blueberry juice are more attractive, known as: "liquid gold", "oral cosmetics", in which the content of anthocyanins is as high as 50 times that of apples and 30 times that of grapes, combined with blueberry pectin, which is inherent The super anti-oxidation ability of blueberry wine is known as the magical product of "bringing the third leap to human life" in Europe. [0003] Blueber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 欧小鲁余志城严汉彬
Owner 广东融和生态农业集团有限公司
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