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Production process for producing low-alcoholism blueberry wine through low-temperature fermentation

A low-temperature fermentation and production process technology, applied in the field of wine production, can solve the problems of lack of high-end products, low typicality, low dry extract, etc., to achieve pure and full body aroma, optimized production process technology, and fast fermentation speed Effect

Inactive Publication Date: 2017-03-22
南通康威尔生物化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different raw materials used and the deficiencies in the production process, the blueberry fruit wine brewed by fermented blueberry wine in my country has low dry extracts, rough wine body and is not typical, and lacks high-end products.

Method used

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  • Production process for producing low-alcoholism blueberry wine through low-temperature fermentation

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Embodiment Construction

[0028] Below in conjunction with accompanying drawing, content of the present invention will be further described:

[0029] As shown in the figure is the production process flow chart of low-alcohol blueberry wine produced by low-temperature fermentation.

[0030] The process steps are as follows:

[0031] 1. Raw material processing

[0032] Select ripe and intact blueberry fresh fruit to freeze quickly and store for later use. Before production, place the frozen blueberries at a temperature of 4-6°C and crush them. The crushing rate of the pulp should exceed 90% of the total weight of the blueberries. Potassium metabisulfite is added to the fruit pulp at an amount of 0.05g / L.

[0033] 2. Composition adjustment

[0034] The sugar content in the fruit juice varies with the type of fruit juice. The ice wine brewed from different types of berries has a very different sugar content, so it is necessary to add substances such as white sugar (or molasses). This technology requir...

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Abstract

The invention discloses a production process for producing low-alcoholism blueberry wine through low-temperature fermentation. The process comprises steps of processing raw materials, adjusting components, conducting fermentation, conducting filtering, conducting fining, conducting freezing, conducting filtering, and conducting sterilizing and filtering. The production process provided by the invention, by controlling yeast metabolism, can reduce foreign flavor caused by the fermentation of by-products and can improve product taste. The wine body is pure and full in taste and good in palatability. By replacing a conventional thermal sterilization technology with a biological membrane filtering sterilization technology, the damage to an anthocyanin bioactive substance, a flavoring substance and a pigment in a sterilizing process is relieved, and natural nutrient ingredients in blueberries are reserved to the greatest extent. The preservation rate of an anthocyanin content, after fermentation, reaches 64% or above.

Description

technical field [0001] The invention relates to a production process for low-alcohol blueberry wine produced by low-temperature fermentation in the field of wine production. Background technique [0002] Blueberry, also known as lingonberry, is rich in carbohydrates, protein, vitamins, minerals, and also contains a large amount of antioxidants, superoxide dismutase (SOD), anthocyanins, tannic acid, folic acid, flavonoids and other physiological Active substances, the content of anthocyanins is as high as 50 times that of apples and 30 times that of grapes. It is listed as one of the five health foods for human beings by the Food and Agriculture Organization of the United Nations; it can prevent neural aging, enhance heart function, improve eyesight and fight cancer. unique effect. my country's blueberry planting originated in the Changbai Mountain area, and has developed rapidly in the south in recent years. At present, my country's blueberry planting area has reached 8.67...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/07
CPCC12G3/02C12H1/063
Inventor 夏泽华江龙法陈晟
Owner 南通康威尔生物化工有限公司
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