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Acidity reducing method of blackberry wine

A blackberry, acid-reducing technology, applied in the field of wine making, can solve the problems of reducing tartaric acid content, harsh conditions, cumbersome operation, etc., and achieve the effect of long aftertaste, stable system, soft and pure taste

Inactive Publication Date: 2018-01-09
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biological acid reduction uses microorganisms to decompose fruit acids, the operation is cumbersome, the conditions are harsh, and it is greatly restricted
Physical acid reduction Using anion exchange resin to adsorb fruit acid is not only time-consuming, but also inevitably absorbs the aroma of fruit wine, resulting in a large loss and affecting the flavor of blackberry wine
Chemical acid reduction is mainly to add chemical reagents to reduce the tartaric acid content in fruit wine. If the amount used exceeds a certain range, it will affect the taste, color and aroma of fruit wine. The metal ions brought in may also easily cause the instability of the wine body and negatively affect the quality of fruit wine. great influence

Method used

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  • Acidity reducing method of blackberry wine

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Experimental program
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Effect test

Embodiment 1

[0020] 1) Crush fresh blackberries, add low-temperature acid pectinase at 0.01% by weight of blackberries, perform enzymatic hydrolysis at 20-25°C for 24-48 hours, and filter to obtain blackberry juice;

[0021] 2) Add 0.01% xylitol by weight to the blackberry juice, drop to 1°C with a cooling rate of 5°C / 30min, stir the blackberry juice during the cooling process, and the stirring speed is 1000r / min; Stop stirring, insulate and stand for 1h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.6g / L;

[0022] 3) adding sugar to the filtrate to adjust the sugar content to 16°Bx, inoculating 8% yeast by weight of the filtrate, and fermenting at 20°C for 6 days to obtain raw wine;

[0023] 4) adding diatomaceous earth to the raw wine for clarification, standing for 5 days, taking the clarified solution, aging it at room temperature for 3 months, and sterilizing it, which is blackberry wine.

[0024] The...

Embodiment 2

[0026] 1) Crush fresh blackberries, add low-temperature acid pectinase at 0.02% by weight of blackberries, enzymolyze at 25°C for 48 hours, and filter to obtain blackberry juice;

[0027] 2) Add 0.1% xylitol by weight to the blackberry juice, drop to 2°C with a cooling rate of 10°C / 30min, stir the blackberry juice during the cooling process, and the stirring speed is 2000r / min; Stop stirring, keep the heat preservation for 2h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.9g / L;

[0028] 3) adding sugar to the filtrate to adjust the sugar content to 20°Bx, inoculating 12% yeast by weight of the filtrate, and fermenting at 25°C for 8 days to obtain raw wine;

[0029] 4) adding diatomaceous earth to the raw wine for clarification, standing for 8 days, taking the clarified solution, aging for 6 months at room temperature, and sterilizing, which is blackberry wine.

[0030] The prepared blackberry ...

Embodiment 3

[0032] 1) Crush fresh blackberries, add low-temperature acid pectinase at 0.015% by weight of blackberries, perform enzymatic hydrolysis at 22°C for 36 hours, and filter to obtain blackberry juice;

[0033] 2) Add 0.05% xylitol by weight to the blackberry juice, drop to 1.5°C with a cooling rate of 8°C / 30min, stir the blackberry juice during the cooling process, and the stirring speed is 1800r / min; Stop stirring, keep the heat preservation for 1.5h, filter, and get the filtrate for subsequent use; measure the titration acid (in tartaric acid) in the filtrate to be 5.5g / L;

[0034] 3) adding sugar to the filtrate to adjust the sugar content to 18 ° Bx, inoculating 10% yeast by weight of the filtrate, and fermenting at 22 ° C for 7 days to obtain raw wine;

[0035] 4) adding diatomaceous earth to the raw wine for clarification, standing for 6 days, taking the clarified solution, aging for 5 months at room temperature, and sterilizing, which is blackberry wine.

[0036] The prep...

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Abstract

The invention discloses an acidity reducing method of blackberry wine. The acidity reducing method comprises following steps: 1, blackberries are smashed, pectase is added for 24 to 48h of enzymatic hydrolysis at 20 to 25 DEG C, and an obtained product is filtered so as to obtain blackberry juice; 2, 0.01 to 0.1wt% of xylitol is added into the blackberry juice, an obtained mixture is cooled to 1 to 2 DEG C at a temperature reducing speed of 5 to 10DEG C / 30min with stirring at a stirring speed of 1000 to 2000r / min, after cooling, stirring is stopped, the mixture is allowed to stand at the constant temperature for 1 to 2h, and is filtered, and an obtained filtrate is collected for further processing; 3, the sugar degree of the filtrate is adjusted to 16 to 20 DEG Bx, the filtrate is inoculated with saccharomycetes, and is subjected to fermentation so as to obtain a raw wine; and 4, the raw wine is subjected to clarification and aging so as to obtain blackberry wine. The acidity reducingmethod is capable of reducing the acidity of blackberry wine effectively, and improving blackberry wine quality greatly.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a process for reducing acidity of blackberry wine. Background technique [0002] Blackberry is a perennial vine of the Rosaceae Rubus genus, native to North America. Blackberry is one of the four emerging small fruit trees in the world. It is rich in sugar, fruit acid and multivitamins. Among them, the content of vitamin C is 5 times that of apples and 6 times that of grapes. Contains 17 kinds of amino acids necessary for the human body, rich in ellagic acid, especially the superoxide dismutase content is the most among fruits, and has the effects of anti-cancer, anti-aging, and improving human immunity. [0003] The adjustment of acidity is very important in the process of brewing fruit wine. An appropriate amount of organic acid can make the wine mellow and refreshing, balance the bitterness in the wine, and also inhibit the activity of bacteria; The body is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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