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Manufacturing method of blueberry wine

A production method, the technology of blueberry wine, applied in the field of brewing food, can solve the problems of high temperature, easy loss of nutrients, and high content of methanol in the finished product, and achieve the effect of good color, shortened aging time, and deep color

Inactive Publication Date: 2017-01-25
汪国武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] An object of the present invention is to provide a method for preparing blueberry wine to solve the problems of high temperature in the existing brewing process of blueberry wine, easy loss of nutrients, and high methanol content in the finished product

Method used

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Examples

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Embodiment Construction

[0033] The following examples further illustrate the present invention, but they are not intended to limit the present invention.

[0034] (1) Select fruit to remove impurities and break:

[0035] Choose blueberries with high sugar content, small fruit size, and full ripeness. The varieties are Lanyu and Will; pick out moldy and rotten fruits, green fruits, unripe red fruits and fruit stems and other impurities, put them in a cold storage and pre-cool to 8°C, then break them Into blueberry puree;

[0036] (2) Adjust ingredients and main fermentation:

[0037] Add sucrose according to the mass ratio of blueberry puree to sucrose after crushing at a ratio of 5:1, and add 0.14% wine active dry yeast, enter the fermentation, control the temperature at 17℃, and ferment for 25 days; the fermentation container is made of ceramic material;

[0038] (3) Filtration and secondary fermentation:

[0039] After the fermentation is completed, the wine residue is separated in time to obtain the blueber...

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PUM

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Abstract

The invention relates to the technical field of brewage food, particularly a manufacturing method of blueberry wine. The method comprises the following steps: selecting fruits, removing impurities, and crushing; regulating the components, and carrying out primary fermentation; adding sucrose, adding wine active dry yeast, and fermenting for 23-28 days while controlling the temperature at 15-20 DEG C; after the fermentation finishes, adding a pectinase potassium metabisulfite, and carrying out secondary fermentation for 50-70 days while controlling the temperature at 10-15 DEG C; carrying out tank switching and filtration during the secondary fermentation until the blueberry fruit wine is clear; stopping fermentation, and aging; after aging finishes before filling, putting the fruit wine in a temperature controller, heating to 75-80 DEG C, and carrying out methanol treatment for 20-30 minutes; carrying out pasteurization at 65-70 DEG C for 20 minutes; and carrying out sealed package to obtain the finished product. The blueberry wine has favorable color, fragrance and mouthfeel, can maximally maintain anthocyanin and other natural active components in the blueberries, and is short in manufacturing time. The methanol content in the blueberry wine is much lower than the Chinese standard.

Description

Technical field [0001] The invention relates to the technical field of brewed food, and is a method for preparing blueberry wine. Background technique [0002] Blueberry, also known as lingonberry, belongs to the genus Vaccinium of the Rhododendron family. It is a perennial deciduous or evergreen shrub. There are mainly four types of tall bushes, half-high bushes, low bushes and rabbit eyes. The average weight of a single blueberry fruit is 0.5 ~ 2.5g, the color is bright, pleasing to the eye, the flesh is delicate, sweet and sour, the seed is very small, and the edible rate is 100%. The United Nations Food and Agriculture Organization lists it as one of the five health foods for humans. Blueberry fruits are rich in nutrients. In addition to macronutrients such as protein, lipids and carbohydrates, they are also rich in vitamins and micronutrients such as iron, zinc and manganese. The fresh blueberry fruit contains a variety of biologically active substances, such as anthocyanin...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘珠琴袁晓红汪国武
Owner 汪国武
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