Acidity reducing method of blueberry wine

A technology of blueberry wine and craftsmanship, applied in the field of wine making, can solve the problems of reducing tartaric acid content, cumbersome operation, harsh conditions, etc., and achieve the effect of soft and pure taste, long aftertaste, and golden wine body

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 uses anion exchange resin to adsorb fruit acid, which is not only time-consuming, but also inevitably absorbs the aroma of fruit wine, resulting in a large loss and affecting the flavor of blueberry 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 blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Crush fresh blueberries, add 0.02% by weight of blueberry pectinase and 0.04% by weight of blueberry cellulase, perform enzymatic hydrolysis at 30°C for 4 hours, and filter to obtain blueberry juice;

[0021] 2) Add 0.01% xylitol by weight to the blueberry juice, drop to 1°C with a cooling rate of 5°C / 30min, stir the blueberry juice during the cooling process, and the stirring speed is 1000r / min; after cooling, Stop stirring, keep the heat preservation for 1h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.2g / 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 bl...

Embodiment 2

[0026] 1) Crush fresh blueberries, add 0.05% by weight of blueberry pectinase and 0.06% by weight of blueberry cellulase, perform enzymatic hydrolysis at 40°C for 6 hours, and filter to obtain blueberry juice;

[0027] 2) Add 0.1% xylitol by weight to the blueberry juice, drop to 2°C with a cooling rate of 10°C / 30min, stir the blueberry juice during the cooling process, and the stirring speed is 2000r / min; Stop stirring, keep warm for 2h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.1g / 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 at room temperature for 6 months, and sterilizing, which is blueberry wine.

[0030] The prepared ...

Embodiment 3

[0032] 1) Crush fresh blueberries, add 0.04% by weight of blueberry pectinase and 0.05% by weight of blueberry cellulase, perform enzymatic hydrolysis at 35°C for 5 hours, and filter to obtain blueberry juice;

[0033] 2) Add 0.05% xylitol by weight to the blueberry juice, drop to 1.5°C with a cooling rate of 8°C / 30min, stir the blueberry 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) Add diatomaceous earth to the original wine to clarify, let it stand for 6 days, take the clarified solution, age it at room temperature for 5 months, and sterilize it, which is blueberry wine.

[0036] ...

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Abstract

The invention discloses an acidity reducing method of blueberry wine. The acidity reducing method comprises following steps: 1, blueberries are smashed, pectase and cellulase are added for enzymatic hydrolysis, and an obtained product is filtered so as to obtain blueberry juice; 2, 0.01 to 0.1wt% of xylitol is added into the blueberry 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 for1 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 blueberry wine. The acidity reducing method is capable ofreducing the acidity of blueberry wine effectively, and improving blueberry 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 blueberry wine. Background technique [0002] Blueberry belongs to Rhododendronaceae Vaccinium, perennial deciduous or evergreen fruit tree. Blueberry fruit is rich in nutrients. In addition to conventional sugar, acid, and vitamin C, it is also rich in VE, VA, VB, SOD, arbutin, protein, dietary fiber, and rich in minerals such as K, Fe, and Ca. element. It not only has good nutritional and health effects, but also has the functions of preventing brain nerve aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing 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 rough and diffi...

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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