Secondary fermentation process of blueberry fruit wine

A technology of secondary fermentation and blueberry fruit wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of low dry extract and low typicality, reduce the content of higher alcohols, and improve the typicality Effect

Active Publication Date: 2017-10-31
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of fermented blueberry wine in my country is still insufficient. The blueberry fruit wine brewed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Selection, crushing, and beating of raw materials: remove rotten and damaged blueberry fruits and eliminate them, clean the blueberry fruits that meet the requirements obtained by sorting, and send them to the crusher through a conveyor belt for beating with skins;

[0026] (2) Enzymolysis: add 0.08% Lihua pectinase to the fruit pulp and mix well, then let stand at room temperature for 24 hours for enzymolysis;

[0027] (3) Juicing: Press and filter the enzymatically hydrolyzed fruit pulp raw materials to obtain clear juice;

[0028] (4) Freeze concentration: pour the juice into the wine tank, freeze at -4°C to -6°C, and gradually de-ice;

[0029] (5) Ice yeast main fermentation: after activating 0.05% ice yeast, immediately add it to the frozen concentrated juice, circulate for 20-30 minutes, start fermentation, and control the fermentation temperature at 15-18°C;

[0030] (6) Secondary fermentation of fruit wine yeast: add 0.02% fruit wine yeast and continue ferm...

Embodiment 2

[0036] (1) Selection, crushing, and beating of raw materials: remove rotten and damaged blueberry fruits and eliminate them, clean the blueberry fruits that meet the requirements obtained by sorting, and send them to the crusher through a conveyor belt for beating with skins;

[0037] (2) Enzymolysis: Add 0.04% Lihua pectinase to the fruit pulp and mix well, then let stand at room temperature for 24 hours for enzymolysis;

[0038] (3) Juicing: Press and filter the enzymatically hydrolyzed fruit pulp raw materials to obtain clear juice;

[0039] (4) Freezing and concentrating: the juice is poured into the frozen wine tank, frozen at -3°C to -5°C, and gradually deiced;

[0040] (5) Ice yeast main fermentation: after activating 0.01% ice yeast, add it to the frozen concentrated juice immediately, circulate for 20-30 minutes, start fermentation, and control the fermentation temperature at 12-15°C;

[0041] (6) Secondary fermentation of fruit wine yeast: add 0.02% fruit wine yeast...

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PUM

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Abstract

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a secondary fermentation process of blueberry fruit wine. Background technique [0002] Fruit wine is one of the earliest drinking wines in the world, and occupies a very prominent position among all kinds of wines in the world. Its output ranks second only to beer in the world drinking wines. It can maintain the characteristics of the original fruit's unique aroma and natural nutrients. According to the brewing method and product characteristics, fruit wine can be divided into: fermented fruit wine, distilled fruit wine, prepared fruit wine and sparkling fruit wine. Fermented fruit wine first appeared in the Mediterranean Basin in the Pliny era in the 1st century AD, flourished in France and Spain in the Middle Ages, and reached its peak in Europe in the 17th and 18th centuries. [0003] Affected by eating habits, the drinking wine in ancient China was mainly ric...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈颖郭意如张世杰刘明杨丽维张峻郭丰利
Owner 天津市农业科学院
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