A kind of secondary fermentation process of blueberry fruit wine

A blueberry and fruit technology, applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve the problems of low typicality and low dry extract, and achieve the effect of improving typicality and reducing the content of higher alcohols

Active Publication Date: 2021-01-15
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 by traditional fermentation production process with planted blueberries as raw material has low dry extract and is not typical.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025](1) Selection, crushing and beating of raw materials: the rotten and damaged blueberry fruits are removed and eliminated, and the blueberry fruits that meet the requirements obtained from the sorting are washed and sent to the crusher through the conveyor belt, and pulped with the skin;

[0026](2) Enzymatic hydrolysis: add 0.08% Lihua pectinase to the fruit pulp and mix well, then leave it to stand for enzymatic hydrolysis at room temperature for 24 hours;

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

[0028](4) Frozen concentration: the juice is poured into a frozen wine tank, frozen at -4℃~-6℃, and gradually deiced;

[0029](5) Ice yeast main fermentation: After activating 0.05% ice yeast, immediately add it to the frozen concentrated juice, cycle 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 at 25°C and co...

Embodiment 2

[0036](1) Selection, crushing and beating of raw materials: the rotten and damaged blueberry fruits are removed and eliminated, and the blueberry fruits that meet the requirements obtained from the sorting are washed and sent to the crusher through the conveyor belt, and pulped with the skin;

[0037](2) Enzymatic hydrolysis: add 0.04% Lihua pectinase to the fruit pulp and mix well, then leave it for enzymatic hydrolysis at room temperature for 24 hours;

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

[0039](4) Frozen concentration: the juice is poured into a cold wine tank, frozen at -3℃~-5℃, and gradually deiced;

[0040](5) Ice yeast main fermentation: After activating 0.01% ice yeast, immediately add it to the frozen concentrated juice, 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 at 22°C and continue ...

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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 beverage wines in the world. It occupies a very prominent position in all kinds of wines in the world. Its output is second only to beer in the world. It has low alcohol content, low sugar content, and 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, compounded fruit wine, and sparkling fruit wine. Fermented fruit wine first appeared in the Mediterranean Basin during the Pliny era in the 1st century AD. It flourished in France and Spain in the Middle Ages. European industrialization reached its peak in the 17th and 18th centuries.[0003]Affected by eating habits, the ancient Chines...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
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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