Brewing method for blueberry wine

A technology of blueberry wine and fresh berry fruit, applied in the field of wine making, which can solve the problems of affecting the flavor of blueberry wine, affecting the health of the body, and high total ester content, and achieves the effects of improving glycerin and total acid content, reducing irritation, and reducing total acid content

Inactive Publication Date: 2017-05-31
GUIZHOU XINGMIAOMIAO AGRI SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of producing blueberry wine is to use enzymes to biodegrade the broken blueberry fruit, then obtain blueberry original wine after alcohol maceration or yeast fermentation, and finally obtain blueberry wine through a series of post-treatment processes, but because blueberry fruit contains a variety of organic Acid, which will eventually make the total acid in the finished product higher, which will affect the flavor of blueberry wine
In addition, because the acid can react with the ethanol in the original wine to form esters, resulting in a high content of total esters, which in turn will affect human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of brewing method of blueberry wine is made according to the following steps:

[0029] 1) Pick fresh blueberry fruit, wash it, mix it with rock sugar according to the weight ratio of rock sugar: fresh fruit = 1:3, put it in a fermenter, add yeast, then fill the fermenter with nitrogen, seal it, and store it at 27°C Fermentation under constant temperature conditions for 8 days; wherein, the yeast includes: 50% aroma yeast and 25% alcohol yeast in terms of mass percentage, and the nitrogen pressure is 0.15MPa;

[0030] 2) Filter the fermented product obtained in step 1) and place it in a wooden barrel,

[0031] 3) After adding 0.2% of the weight of egg white to the obtained still matter in step 2), dropwise add a modified chitosan solution with a total weight of 0.1‰ of the material to the material, and seal and stand at an ambient temperature of 10-15°C Store for 2 months to obtain clarified wine; the egg white contains 0.5% lactic acid bacteria by egg white weig...

Embodiment 2

[0034] A kind of brewing method of blueberry wine is made according to the following steps:

[0035] 1) Pick fresh blueberry fruit, wash it, mix it with rock sugar according to the weight ratio of rock sugar: fresh fruit = 3:17, put it in a fermenter, add yeast, then fill the fermenter with nitrogen, seal it, and heat it at 30°C Fermentation under constant temperature conditions for 10 days; wherein, the yeast includes: 55% aroma yeast and 30% alcohol yeast in terms of mass percentage, and the nitrogen pressure is 0.12MPa;

[0036] 2) Filter the fermented product obtained in step 1) and place it in a wooden barrel,

[0037] 3) After adding 0.3% of the weight of egg white to the obtained static matter in step 2), add dropwise a modified chitosan solution with a total weight of 0.2‰ of the material to the material, and seal and stand at an ambient temperature of 10-15°C Store for 2 months to obtain clarified wine; the egg white contains 0.4% lactic acid bacteria by egg white we...

Embodiment 3

[0040] A kind of brewing method of blueberry wine is made according to the following steps:

[0041] 1) Pick fresh blueberry fruit, wash it, mix it with rock sugar according to the weight ratio of rock sugar: fresh fruit = 1:9, put it in a fermenter, add yeast, then fill the fermenter with nitrogen, seal it, and store it at 32°C Fermentation under constant temperature conditions for 5 days; wherein, the yeast includes: 60% aroma yeast and 20% alcohol yeast in terms of mass percentage, and the nitrogen pressure is 0.18MPa;

[0042] 2) Filter the fermented product obtained in step 1), place it in a wooden barrel, and seal and store it for 2 months at an ambient temperature of 10-15°C;

[0043] 3) After adding 0.3% of the weight of egg white to the obtained static matter in step 2), add dropwise a modified chitosan solution with a total weight of 0.15‰ of the material to the material, and seal and stand at an ambient temperature of 10-15°C Store for 2 months to obtain clarified ...

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PUM

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Abstract

The invention relates to the technical field of wine brewing and especially relates to a brewing method for blueberry wine. The method comprises the following steps: picking fresh blueberry fruits; cleaning, and then uniformly mixing with rock candy at the weight ratio of rock candy to fresh fruits being (2-5):(15-18); putting the mixture into a fermentation tank; adding yeast and then fermenting under constant temperature; filtering; sealing in a wooden barrel and standing for a period of time, and then adding egg white the weight of which is 0.2-0.3% of the weight of the mixture; sealing and standing for a period of time, thereby obtaining a clear wine liquid; and absorbing and removing ethyl alcohol, filtering, sterilizing and filling the clear wine liquid. According to the brewing method provided by the invention, the problem of higher total acid of blueberry wine can be solved; the dissolution rate of the effective constituents in the blueberries can be increased; under the synergic effect of the nutritional ingredients, the absorbed rate of the nutrient substances can be increased; the taste, fragrance and color of the blueberry wine can be improved; and due to the reasonable technological setting and parameter control, the brewing rate of the blueberry is increased, the wine is clear, the wine is in rosy color and the taste is sweet and mellow.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing blueberry wine. Background technique [0002] Blueberry, also known as lingonberry and blueberry, belongs to the perennial deciduous or evergreen shrub of Rhododendronaceae Vaccinium genus; blueberry fruit is rich in flavonoids, polyphenols, anthocyanins and other physiologically active substances, which have anti-oxidation and anti-cancer properties. , anti-cardiovascular disease and other health effects, but its price is expensive and extremely perishable at room temperature, so that the application of blueberries is limited, and the requirements for storage and processing technology are high. [0003] Nowadays, with the continuous improvement of people's living standards, the awareness of health care is also increasing, and more and more foods such as blueberries are made into pulp, wine, biscuits, etc., not only the product price is still high, but also d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052
CPCC12G3/02C12H1/0416
Inventor 苗伟胡小鼎
Owner GUIZHOU XINGMIAOMIAO AGRI SCI & TECH DEV
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