Preparation method of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine

A technology of indigo fruit and indigo fruit wine, which is applied in the field of preparation of indigo fruit wine, can solve the problems of unpleasant hay aroma, large loss of anthocyanins, unbalanced wine body, etc., achieve pleasant aroma, increase processing and utilization ratio, and typicality strong effect

Inactive Publication Date: 2017-01-04
伊春市丰园森林食品有限公司
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Problems solved by technology

[0008] The present invention overcomes the deficiencies in the prior art and solves the problems of relatively large loss of anthocyanins, unbalanced wine body, uncoordinated wine body, heavy bitterness and unpleasant strong hay aroma in the existing brewing process. The

Method used

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Embodiment Construction

[0025] The preparation method of blue indigo fruit wine, carries out according to the following steps:

[0026] Step 1) Harvesting and selection: from the end of July to the beginning of September, harvest when the indigo fruit is fully mature, transport it in a clean plastic basket, avoid squeezing, remove immature and rotten indigo fruit, and remove weeds and branches and leaves;

[0027] Step 2) Adjusting the ingredients in the tank: crush the selected indigo fruit into the tank, add 75g of sodium sulfite, 30g of pectinase, and 220kg of grape pulp for each ton of indigo fruit raw material after being put into the tank; (glue)

[0028] Step 3) Fermentation: adding fermenting yeast, the fermenting yeast adopts Actifiore Bayanus from French LAFFORT company, adding 450g of fermenting yeast per ton of indigo fruit raw material, controlling the fermentation temperature at 18°C-24°C, and the fermentation time is 12-16 days; special fermenting yeast And the fermentation process can...

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Abstract

The invention belongs to the field of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine brewing, and especially discloses a preparation method of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine. The preparation method is capable of solving problems of conventional brewing technology that anthocyanin loss is high, liquor body balance and harmonization are not achieved, bitter taste is obvious, and undesirable heavy hay flavor is observed. The preparation method comprises following steps: 1, harvesting and selecting; 2, canning and ingredient adjusting; 3, fermenting; 4, standing and storing; 5, purifying; 6, blending; 7, freezing; 8, sterilizing and filling; 9, bottle storing, wherein when a finished produced is bottled, obtained bottles are placed on wine racks in wine cellars, standing storing is carried out for more than 6 months at 7 to 15 DEG C under relative humidity of 70 to 85%, and then the bottles are packaged and delivered.

Description

[0001] Technical field: [0002] The invention belongs to the field of brewing indigo fruit wine, in particular to a preparation method of indigo fruit wine. [0003] Background technique: [0004] Blue indigo fruit, also known as blue fruit honeysuckle, blue indigo honeysuckle, Changbai Mountain in Jilin Province, eastern mountainous area of ​​Daxing'an Mountains in Heilongjiang Province, eastern Heilongjiang (in Boli County), Inner Mongolia, North China, Northwest, Sichuan and other places, as well as the Far East of Russia, Japan and other places. It is distributed in North Korea and other places. It is a rare, natural and wild edible berry in the world. It has high nutritional value and medicinal function, and is a good resource of natural antioxidants. [0005] Indigo fruit is rich in sugars, organic acids, minerals, various trace elements and vitamins. Wherein the content of sugar is 5%-10%. The acid content varies greatly, ranging from 1.50% to 4.50%. The content of vi...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06C12H1/056
Inventor 张利财
Owner 伊春市丰园森林食品有限公司
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