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Brewing method capable of increasing fruit aroma of blueberry wine

A technology for blueberry wine and fruity aroma, applied in the field of food processing, can solve the problems affecting the overall quality of sensory evaluation, insufficient aroma of blueberry wine, etc.

Active Publication Date: 2018-11-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewing of blueberry fruit wine has been reported in the literature, but there are still some defects in the current blueberry wine products and their brewing process, especially the lack of aroma of blueberry wine after fermentation and aging, which seriously affects its sensory evaluation and overall quality

Method used

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  • Brewing method capable of increasing fruit aroma of blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Select 10kg of fully mature blueberry fruit, remove rotten fruit, and remove fruit stems and impurities. After the blueberries were crushed and squeezed to obtain 9.1 L of fruit juice, 728 mg of sulfur dioxide was added immediately and stirred evenly, and then 455 mg of compound enzyme was added and stirred evenly (wherein 91 mg of cellulase, 91 mg of pectin lyase, 91 mg of polygalacturonase, pectin acyl Hydrolase 45.5mg, β-D-glucosidase 682.5mg, α-L-arabinosidase 455mg, α-L-rhamnosidase 227.5mg) (Shanghai Jietu Industry and Trade Co., Ltd., Beijing Suolaibao Technology Co., Ltd. company), enzymatically hydrolyzed at 25°C for 4h to obtain blueberry broken liquid. Add 455g of sucrose to the crushed blueberry liquid and stir evenly, add 4.55g of Saccharomyces cerevisiae BDX (Shanghai Jietu Industry and Trade Co., Ltd.) and stir evenly, then ferment at 10°C, and turn the tank every 4 days, and the sugar content will be less than 4g after 40 days / L, to stop the fermentati...

Embodiment 2

[0066] Select 50kg of fully mature blueberry fruit, remove rotten fruit, and remove fruit stems and impurities. After crushing the blueberries and squeezing the juice to obtain 45.5L of fruit juice, immediately add 4550mg of sulfur dioxide and stir evenly, then add 1820mg of compound enzyme and stir evenly (wherein cellulase 273mg, pectin lyase 546mg, polygalacturonase 273mg, pectin acyl Hydrolase 91mg, β-D-glucosidase 364mg, α-L-arabinosidase 91mg, α-L-rhamnosidase 182mg) (Shanghai Jietu Industry and Trade Co., Ltd., Beijing Soleibao Technology Co., Ltd.), Enzymolysis was carried out at 30° C. for 3 hours to obtain broken blueberry liquid. Add 2730g of sucrose to the crushed blueberry liquid and stir evenly, add 18.2g of Saccharomyces cerevisiae BDX (Shanghai Jietu Industry and Trade Co., Ltd.) and stir evenly, then ferment at 15°C, and turn the tank every 5 days, and the sugar content will be less than 4g after 35 days / L, stop the fermentation, diatomaceous earth filter an...

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Abstract

The invention discloses a brewing method capable of increasing fruit aroma of blueberry wine. The brewing method includes steps: selecting raw materials, pretreating, performing alcohol fermentation,aging, clarifying and stabilizing, degerming and filtering, and filling. By adopting certain technological means in the steps of pretreatment, alcohol fermentation and aging, the fruit aroma of the blueberry wine is increased greatly, type and content of aroma substances are increased, and the content of the aroma substances is reserved to greatest extent. The blueberry wine with high quality, strong fruit aroma and blueberry characteristic can be produced according to the method.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing method for increasing the fruity aroma of blueberry wine. Background technique [0002] Blueberry scientific name Vaccinium, belongs to the Rhododendronaceae Vaccinium plant, is a perennial green leaf or evergreen shrub, and the fruit is blue berry. In addition to conventional sugar, acid and Vc, blueberry fruit is also rich in polyphenols, vitamins, SOD, arbutin, protein, dietary fiber and various mineral elements. These substances have high nutritional value and medicinal properties It can not only prevent various diseases but also enhance human health. In particular, the content of anthocyanins, vitamins, proteins, and amino acids is several times or even dozens of times that of ordinary fruits. Anthocyanins have anti-oxidation and anti-aging effects, and are known as the number one antioxidant for humans. The nutritional and health functions of blueberri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/00
CPCC12G3/02C12H1/003
Inventor 李亚辉周剑忠王英
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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