Blueberry wine and brewing method thereof

A technology for raspberry wine and blueberry, which is applied in the field of blueberry wine and its brewing, can solve the problems of reduced product quality, low pigment content, low planting cost, etc., and achieves the effect of satisfying brewing requirements and enriching color and luster.

Inactive Publication Date: 2017-07-28
王清和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to meet the needs of red wine, pigments are artificially added during the brewing process to reduce the quality of the product, or many grape varieties with low planting costs but low pigment content cannot produce pleasing wines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The invention relates to a blueberry wine and a brewing method thereof, which is obtained by mixing and fermenting 10% blueberries and 90% grapes by weight. Complete as follows:

[0033] (1) The blueberries are frozen after screening, removing impurities;

[0034] (2) Grapes are screened, destemmed, crushed and pumped into the first fermentation tank, and the blueberries are directly added to the fermentation tank according to the formula ratio, and the temperature is controlled at 8°C, and they are left to stand for 2 days;

[0035] (3) Add 20g / ton of pectinase, 10g / ton of potassium metabisulfite to the first fermentation tank, after 20 hours, under 15 ℃ of conditions, add the active dry yeast 100g / ton that the wine of activation is used, control The fermentation temperature is 25°C, for extraction and alcoholic fermentation;

[0036] (4) During alcoholic fermentation, use a pump to circulate the fermented liquid every 6 hours to fully spray the skin dregs floating o...

Embodiment 2

[0044] The invention relates to a blueberry wine and a brewing method thereof, which is obtained by mixing and fermenting 30% blueberries and 70% grapes by weight. Complete as follows:

[0045] (1) The blueberries are frozen after screening, removing impurities;

[0046] (2) Grapes are screened, destemmed, crushed and pumped into the first fermenter, and the blueberries are directly added to the fermenter according to the formula ratio, and the temperature is controlled at 10°C and allowed to stand for 2.5 days;

[0047](3) Add 20g / ton of pectinase, 12g / ton of potassium metabisulfite to the first fermentation tank, after 24 hours, under 16 ℃ of conditions, add the activated dry yeast 150g / ton that wine is used through activation, control The fermentation temperature is 26°C, for extraction and alcoholic fermentation;

[0048] (4) During the alcoholic fermentation period, use a pump to circulate the fermented liquid every 6 hours to fully spray the skin dregs floating on the ...

Embodiment 3

[0055] The invention relates to a blueberry wine and a brewing method thereof, which is obtained by mixing and fermenting 20% ​​blueberries and 80% grapes by weight. Complete as follows:

[0056] (1) The blueberries are frozen after screening, removing impurities;

[0057] (2) Grapes are screened, destemmed, crushed and pumped into the first fermentation tank, and the blueberries are directly added to the fermentation tank according to the formula ratio, and the temperature is controlled at 11°C, and left to stand for 3 days;

[0058] (3) Add 20g / ton of pectinase, 15g / ton of potassium metabisulfite to the first fermentation tank, after 24 hours, under 18 ℃ of conditions, add the active dry yeast 200g / ton that the wine of activation is used, control The fermentation temperature is 28°C, for extraction and alcoholic fermentation;

[0059] (4) During the alcoholic fermentation period, use a pump to circulate the fermented liquid every 6 hours to fully spray the skin dregs float...

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PUM

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Abstract

The invention relates to a blueberry wine and a brewing method thereof. The blueberry wine is brewed by mixed fermentation of 10-30 parts by weight of blueberries and 70-90 parts by weight of grapes. The blueberry wine provided by the invention is brewed by mixed fermentation of blueberries and grapes, is not added with any pigment, can make full use of grapes not suitable for brewing red wine to lower cost, and achieves superposition and supplementation of the nutritional value and medicinal value of blueberries and grapes.

Description

technical field [0001] The invention belongs to the technical field of wine and its brewing method, in particular to a blueberry wine brewed by mixed fermentation of wild blueberries and grapes and its brewing method. Background technique [0002] Wine refers to beverages with an alcoholic content of not less than 8.5% obtained through complete or partial alcoholic fermentation of crushed or unbroken fresh grape fruit or grape juice. [0003] Generally, wines are classified according to the color depth, sugar content, carbon dioxide content and brewing method adopted. In foreign countries, wines are also classified according to the place of origin and the name of raw materials. According to the regulations of the International Wine Organization, wine can only be a beverage obtained after complete or partial alcoholic fermentation of crushed or unbroken fresh grape fruit or juice, and its alcohol content is generally between 8.5° and 16.2°; according to my country's latest wi...

Claims

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Application Information

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IPC IPC(8): C12G1/02
CPCC12G1/02
Inventor 王清和
Owner 王清和
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