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Blueberry wine processing technology

A processing technology and technology for blueberry wine, applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve the problems of sourness and poor taste of blueberry wine, and achieve outstanding fruit aroma, better taste, and reduced acidity. Effect

Inactive Publication Date: 2017-07-21
GUIZHOU PROVINCE HUAIREN CITY JINSHUIWAN FRUIT IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing technology for blueberry wine, to solve the problem that the blueberry wine brewed from blueberries is more sour and tastes bad because the blueberries are too sour and not sweet.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0027] This embodiment discloses a processing technology of blueberry wine, comprising the following steps:

[0028] (1) Fruit selection and cleaning, picking fresh blueberry fruits, selecting blueberries with plump and undamaged pulp, soaking them in salt water and cleaning them, and using a dryer to dry the water on the surface of the blueberry fruits at room temperature after cleaning;

[0029] (2) beating, the blueberries processed in the step (1) are put into a beater for beating to obtain blueberry pulp; when beating, add sulfurous acid and pectin respectively by the total sulfur dioxide content of 20ml / L and the amount of 0.02g / kg enzyme;

[0030] (3) Pre-fermentation, select low-temperature dipping for pre-fermentation, and use Saccharomyces cerevisiae to pre-ferment the blueberry pulp obtained in step (2) for 72 hours according to the amount of 0.05g / kg; Put the particles into a nylon bag, hang multiple nylon bags evenly in the blueberry pulp, and shake the nylon bag...

Embodiment 2

[0040] The difference between this embodiment and embodiment 1 is:

[0041] When beating in step (2), add sulfurous acid and pectinase respectively by the total sulfur dioxide amount of 40ml / L and the amount of 0.03g / kg. In the step (4), a 100-mesh filter screen is used to separate the blueberry pomace from the blueberry juice to obtain the blueberry juice.

[0042] In step (7), the second inoculated blueberry juice is secondarily fermented in a constant temperature incubator at 23°C.

Embodiment 3

[0044] The difference between this embodiment and embodiment 1 is:

[0045] In step (5), add white granulated sugar according to the total sugar content calculation of blueberry juice, make total sugar content be controlled at 200g / L.

[0046] The addition amount of Saccharomyces cerevisiae in step (6) is 0.25g / L.

[0047] In step (7), the blueberry juice inoculated for the second time is fermented for the second time in a constant temperature incubator at 28°C.

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Abstract

The invention belongs to the technical field of fruit wine production, and particularly discloses a blueberry wine processing technology. The blueberry wine processing technology comprises the following steps: (1) selecting and cleaning fruits; (2) pulping; (3) pre-fermenting; (4) juicing; (5) adjusting components, (6) secondarily inoculating; (7) secondarily fermenting; (8) aging; (9) reducing sourness; (10) secondarily reducing the sourness. Compared with the prior art, the blueberry wine processed by the blueberry wine processing technology has the advantages of mellow mouth feel, significant fruit fragrance, relatively good color and luster, and effectively reduced sourness.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and specifically discloses a processing technology of blueberry wine. Background technique [0002] In addition to conventional sugar, acid and VC, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. According to the analysis and determination of 14 varieties of blueberry fruit imported from the United States, the content of anthocyanin pigment in every 100 grams of blueberry fresh fruit is as high as 163mg, protein 400-700mg, fat 500-600mg, carbohydrate 12.3-15.3mg, vitamin A As high as 81-100 international units, vitamin E2.7-9.5 micrograms, SOD5.39 international units, vitamins are higher than other fruits. Trace elements are also very high, calcium 220-920 micrograms per gram of fresh fruit, phosphorus 98-274 micrograms, magnesium 114-249 micrograms, zinc 2.1-4.3 micrograms, iron 7.6-30.0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645C12R1/865
CPCC12G3/02
Inventor 涂华
Owner GUIZHOU PROVINCE HUAIREN CITY JINSHUIWAN FRUIT IND CO LTD
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