Brewing method capable of improving pigment stability of blueberry wine

A blueberry wine, stability technology, applied in the field of fruit wine brewing, can solve the problems of color fading, color instability, loss of nutrients, etc., and achieve the effect of lasting aftertaste, increasing the structure of the wine body, and balancing and coordinating the taste

Inactive Publication Date: 2018-12-11
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the color of the blueberry wine currently on the market is not stable, and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing method for improving the stability of blueberry wine pigment, comprising the steps of:

[0027] (1) Preparation and preservation of grape wet peel; select disease-free fruit, moldy and rotten fruit, pesticide-contaminated fruit, complete fruit, grape skin tannin mature Cabernet Sauvignon in October, grape fruit with a sugar content above 210g / L, except Stalk broken, slightly broken, SO added to pulp 2 50mg / L, put the pulp into the airbag press for pressing, moderate pressing, without destroying the skin, the juice yield is controlled at 60%, keep the grape skin moist, and contain part of the juice; 60% of the squeezed juice is used to produce other wines Use; the remaining wet grape skins are transferred to a freezer below -10°C for frozen storage;

[0028] (2) Preparation of blueberry pulp; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 80g / L and an acidity of 11.0g / L; after...

Embodiment 2

[0034] A brewing method for improving the stability of blueberry wine pigment, comprising the steps of:

[0035] (1) Preparation and preservation of grape wet peels; select disease-free fruits, moldy and rotten fruits, pesticide-contaminated fruits, complete fruits, grape skins with mature tannins, and Cabernet Sauvignon grapes ripened in October with a sugar content above 210g / L, and destemming Crushed, lightly broken, SO added to pulp 255mg / L, the pulp is put into the airbag press for pressing, moderately pressing, without destroying the skin, the juice yield is controlled at 62%, keeping the grape skin moist, containing part of the juice; 62% of the squeezed juice is used to produce other wines Use; the remaining wet grape skins are transferred to a freezer below -10°C for frozen storage;

[0036] (2) Preparation of blueberry pulp; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 100g / L and ...

Embodiment 3

[0042] A brewing method for improving the stability of blueberry wine pigment, comprising the steps of:

[0043] (1) Preparing and storing grapes with wet peels; select disease-free, moldy and rotten fruits, pesticide-contaminated fruits, complete fruits, grape skins with mature tannins, and Shiraz grapes ripened in October with a sugar content above 210g / L, destemmed and broken, Slightly broken, add SO to pulp 2 60mg / L, put the pulp into the airbag press for pressing, moderately pressing, without destroying the skin, the juice yield is controlled at 65%, keeping the grape skin moist, containing part of the juice; 65% of the squeezed juice is used to produce other wines Use; the remaining wet grape skins are transferred to a freezer below -10°C for frozen storage;

[0044] (2) Preparation of blueberry pulp; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 140g / L and an acidity of 7.0g / L; immedi...

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PUM

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Abstract

The invention provides a brewing method capable of improving the pigment stability of blueberry wine. The method comprises the following steps that (1) wet grape peels are prepared and stored; (2) blueberry pulp is prepared; (3) temperature-controlled fermentation is carried out; (4) malolactic fermentation is carried out; and (5) ageing is carried out. The grape flavor blueberry wine prepared through the method has the characteristics of being deep ruby red, bluish violet in hue, strong in blueberry fruity flavor and black berry and blackcurrant fragrance, pure in bouquet, balanced and harmonious in taste, mellow, full, complex and slightly thick in taste and lasting in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a brewing method for improving the pigment stability of blueberry wine Background technique [0002] Blueberry, a small berry, is blue in color and beautiful in color. The blue color is covered by a layer of white fruit powder. The pulp is fine and the seeds are extremely small. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The edible rate is 100%. It is sweet and sour, and has a refreshing and pleasant aroma. It is a good fresh food. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The color of the fruit is beautiful, pleasing to the eye, blue and covered with a layer of white fruit powder. The flesh is fine and the seeds are very small. The edible rate is 100%. It is a good fresh food. In addition to conventional sugar, acid and Vc, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, antho...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张军魏纪平卢文玉范志华孔庆学
Owner TIANJIN AGRICULTURE COLLEGE
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