Formula and production technology of fragrant blueberry fruit wine

Abstract

The invention discloses a formula and a production technology of fragrant blueberry fruit wine. Wild blueberries and red raspberry fresh fruits are selected, and the blueberries are quickly frozen andplaced in a refrigeration house for standby application after being screened and cleaned; the raw materials are selected from the wild blueberries in Lesser Khingan Mountains and Shangzhi red raspberries produced in the home of the red raspberries in China, the raw materials are sorted manually, stalk and leaf impurities and raw, green and rot fruits are removed, the frozen blueberries are thawedbefore pulping and pulped with the fresh red raspberries, and an obtained product is added to a fermentation tank. The formula and the production technology of the fragrant blueberry fruit wine havethe characteristics of improving fragrance, taste and flavor of the blueberry wine and increasing clarity and stability of the blueberry wine, blueberry anthocyanins and nutritional ingredients such as softening acid and the like in the red raspberry fruits are reserved, alcoholic strength of the blueberry wine is 7%VOL-13%VOL, total acid is larger than or equal to 5 g / L, and sugar-free extract islarger than or equal to 18 g / L; the wine body of the fragrant blueberry fruit wine is ruby red, and the fragrant blueberry fruit wine has strong fruit flavor, full body and long-lasting aftertaste and is mellow and harmonious.

Description

technical field [0001] The invention relates to the technical field of blueberry fruit wine production, in particular to a formula and production process of rich and fragrant blueberry fruit wine. Background technique [0002] The ripening period of blueberry is relatively concentrated, and it is not resistant to storage, so it needs to be further processed. Blueberry fermented wine is a processing method. At present, the blueberry wine on the market has a single and light fruity aroma. The raw materials used and the brewing methods are similar. Wine active dry yeast is mostly used. The blueberry has high acidity and slow fermentation speed. It needs acid reduction treatment. It is not suitable for blueberry fermented wine, because the organic acid component of blueberry is mainly citric acid, and the content of malic acid is low. The aging of blueberry fruit wine requires a small amount of oxygen to promote ripening. At present, most manufacturers no longer use oak barrels ...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a formula and production process of rich and fragrant blueberry fruit wine, to solve the problem mentioned above in the background technology that the blueberry wine on the market has a single and light fruity aroma, and the raw materials and brewing methods are similar, and wine active dry yeast and blueberry wine are mostly used. The acidity is high, and acid reduction treatment is required. The biological acid reduction method of malic acid-lactic acid fermentation is not suitable for blueberry fermented wine. The stainless steel tank has airtightness, and it cannot supplement a small amount of oxygen to blueberry wine for a long time, so it needs to be supplemented by oxygenation. For blueberry For wine clarification, the traditional method is to use common clarifiers such as bentonite, gelatin (tannin), etc. If the amount of bentonite added is too high, the taste of blueberry wine will be light and the gelatin clarification effect will not be ideal.