Brewing method capable of improving pigment stability of blueberry wine

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...