A kind of acid-reducing treatment method of blueberry wine

Abstract

The invention aims to provide an acid reduction method of blueberry fruit wine. According to the method, cation exchange resin is washed with hot water at 40 DEG C until foam disappears, soaked in a 5% hydrochloric acid solution for 4 h, then washed with distilled water to be neutral, soaked in a 5% sodium hydroxide solution for 4 h and finally washed with distilled water until the pH is about 8.0; the resin and to-be-treated blueberry wine are uniformly mixed in the ratio being 1:40, the pH value of the blueberry wine is detected once every one hour, and filtration is performed when the pH value does not change any more; a lactic acid bacteria activation solution is added to the filtered blueberry wine at the temperature of 20 DEG C for fermentation, fermentation ends after malic acid disappears, and acid reduction treatment is completed. By means of the method, the acid reduction effect is remarkable, tart and bitter taste of the blueberry wine due to the malic acid can be eliminated, the blueberry wine tastes mellow, other impurities cannot be introduced, and the wine has better brightness and color.

Description

technical field [0001] The invention belongs to the technical field of fruit wine preparation, in particular to a method for reducing acidity of blueberry fruit wine. Background technique [0002] Blueberry wine is brewed from blueberries. It is sweet and sour, and smells refreshing and pleasant. It is a good product for fresh food. Blueberry is also listed as one of the five health foods for human beings by the International Food and Agriculture Organization because of its unique functional substances. After blueberries are fermented into blueberry wine, the nutrients contained in blueberries, such as vitamins, anthocyanins, calcium, zinc, iron, amino acids, and copper, are more easily absorbed by the human body. These nutrients are necessary for the normal life activities of the human body. nutrient composition. [0003] Acid is an important flavor and nutrient component in blueberry fruit. There are 9 main organic acids in blueberry juice and its fermented wine detected ...

AI Technical Summary

Problems solved by technology

An appropriate amount of organic acid can give blueberry wine a mellow and refreshing feeling, and can also inhibit the reproduction of certain bacteria and balance the bitterness of the wine itself; but too much organic acid will cause the wine to taste sour, rough and uncoordinated , directly affects the taste and quality of fruit wine, therefore, it is necessary to carry out acid reduction treatment on blueberry wine, and acid reduction technology has also become the core link in the process of fruit wine brewing

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