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Method for producing blueberry wine

A production method and technology for blueberry wine, applied in the field of wine fermentation, can solve the problems of turbidity of blueberry juice, blueberry intolerance to storage, low juice yield of blueberry juice, etc., and achieve the effects of avoiding resource waste, solving low juice yield and unique flavor.

Inactive Publication Date: 2017-07-07
QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing blueberry wine production process is basically fresh blueberries→screening→crushing→juicing→mixing ingredients→pre-fermentation→aging→blending→storage, and most of them use fresh blueberries to squeeze juice. This production method mainly has the following problems : 1. In the processing of blueberry juice, the existence of blueberry glue leads to low yield of blueberry juice and turbidity of blueberry juice; 2. Since fresh blueberries are not resistant to storage, blueberry wine can only be produced in blueberry producing areas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of production method of blueberry wine, comprises the steps:

[0044] (1) Preparation of distiller's mother: including primary cultivation, secondary cultivation, tertiary cultivation and distiller's barrel cultivation;

[0045] The first-level culture is to select mature fresh blueberries without deterioration 10 days before the production of blueberry wine, squeeze the juice, put the blueberry juice into a test tube or a triangular flask sterilized by dry heat, and pack the blueberry juice in the test tube. The amount is 1 / 4, and the amount of blueberry juice in the triangular bottle is 1 / 2. After the blueberry juice is loaded, heat it in boiling water under normal pressure for 1 hour or 58kPa steam for 30 minutes. After cooling, insert the cultured bacteria and shake it. After the blueberry juice is dispersed, it is cultivated to obtain a culture solution;

[0046] The secondary culture is to put 1 / 2 blueberry juice in a dry-heat sterilized Erlenmeyer flask, ...

Embodiment 2

[0056] A kind of production method of blueberry wine, comprises the steps:

[0057] (1) Same as embodiment 1;

[0058] (2) Select wolfberry blueberries, jujube blueberries or raisins, wash, screen, crush and pulverize, and then extract at a constant temperature of 60°C for 8 hours at a weight ratio of blueberries to extractant of 1:17 to obtain an extraction mixture. The agent is liquor with an alcohol content of 8% vol;

[0059] (3) Add 0.2‰ polygalacturonase and 0.3‰ blueberry gumase by weight of the extraction mixture when cooling the extraction mixture to 60°C and keep it for 5 hours, then add 0.1 ‰ extract the crude protease of the weight of the mixture and keep it for 4 hours to obtain the enzymatic hydrolysis mixture;

[0060] (4) Separating the enzymolysis mixture from slag juice to obtain the juice and blueberry pomace; squeezing the blueberry pomace and removing the slag to obtain squeezed juice;

[0061] (5) Clarify the artesian juice or squeezed juice, and take ...

Embodiment 3

[0066] A kind of production method of blueberry wine, comprises the steps:

[0067] (1) Same as embodiment 1;

[0068] (2) Select wolfberry blueberries, jujube blueberries or raisins, wash, screen, crush and pulverize, and then extract for 6 hours at a constant temperature of 55°C according to the weight ratio of blueberries and extractant at 1:15 to obtain an extraction mixture. The agent is liquor with an alcohol content of 6%vol;

[0069] (3) Add 0.2‰ polygalacturonase and 0.3‰ blueberry gumase by weight of the extraction mixture when cooling the extraction mixture to 58°C and keep it for 4 hours, then add 0.1 ‰ extract the crude protease of the weight of the mixture and keep it for 3 hours to obtain the enzymatic hydrolysis mixture;

[0070] (4) Separating the enzymolysis mixture from slag juice to obtain the juice and blueberry pomace; squeezing the blueberry pomace and removing the slag to obtain squeezed juice;

[0071] (5) Clarify the artesian juice or squeezed juic...

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PUM

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Abstract

The invention provides a method for producing blueberry wine. The method comprises the following steps: selecting fresh blueberries, and using 4%-8%vol white wine as an extraction agent to perform constant temperature extraction after pretreatment to obtain an extraction mixture; cooling the extraction mixture to 55-60 DEG C, adding polygalacturonase accounting for 0.02% of the weight of the extraction mixture and blueberry gelase accounting for 0.03% of the weight of the extraction mixture, holding for 3-5h, cooling to 40-50 DEG C, adding crude protease accounting for 0.01% of the weight of the extraction mixture, holding for 2-4h, then carrying out residue-juice separation, fermenting supernate of natural flow juice or squeezed juice, carrying out dosing after the fermentation is terminated, and carrying out filtering, clarifying and sterilization after the dosing to obtain a finished product of blueberry wine. The method has the beneficial effects of solving the problems of low juice yield, muddy wine and incapability of producing the blueberry wine in non blueberry production places in the existing blueberry wine processing methods, and the prepared blueberry wine is unique in flavor, and the nutritional ingredients can easily be absorbed by a human body.

Description

[0001] 【Technical field】 [0002] The invention relates to wine fermentation, in particular to a production method of blueberry wine. [0003] 【Background technique】 [0004] Blueberry wine is an alcoholic beverage fermented from wild or artificially planted blueberries. It has low alcohol content and retains the original sugars, amino acids and minerals of blueberries. Alcohol has high nutritional value, and has medical and health functions such as regulating human metabolism, promoting blood circulation, controlling cholesterol levels in the body, and anti-aging. At present, alcohol consumption advocates replacing high-alcohol wine with low-alcohol wine, and replacing grain wine with blueberry wine. However, the existing blueberry wine production process is basically fresh blueberries→screening→crushing→juicing→mixing ingredients→pre-fermentation→aging→blending→storage, and most of them use fresh blueberries to squeeze juice. This production method mainly has the following p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赵开华
Owner QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP