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Fruity blueberry wine fermentation process

A fermentation process and technology of blueberry wine, applied in the field of wine making, can solve problems such as unbalanced, over-acid taste of blueberry wine, achieve good acidity and volume, solve product quality decline, and reduce acidity

Inactive Publication Date: 2018-12-28
PILOT GRAPE WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a fruity-flavored blueberry wine fermentation process, which can solve the imbalance caused by the over-acid taste of blueberry wine during the brewing process.

Method used

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  • Fruity blueberry wine fermentation process
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  • Fruity blueberry wine fermentation process

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A fruit-flavored blueberry wine fermentation process, comprising the steps of:

[0031] S1. Broken blueberries. After the blueberries are crushed, add 80mg / L of pectinase Lafase HeGrand Cru and 80mg / L of potassium metabisulfite at the outlet of the crusher, and add 2g / L of compressed oak chips at the mouth of the tank. After all the blueberries are crushed, the cycle is complete Tank volume, and add 0.1g / L Tanin VR Supra during circulation.

[0032] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, use NaHCO3 to adjust the pH of the blueberry juice to 3.4. Yeast Nutrient Superstart Rouge.

[0033] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented blueberry wine is 12% VOL. When the fermented peak specific gravity drops by 10 points, add 0.2g...

Embodiment 2

[0036] A fruit-flavored blueberry wine fermentation process, comprising the steps of:

[0037]S1. Broken blueberries. After the blueberries are broken, add 80mg / L pectinase Lafase HeGrand Cru 80mg / L and 80 / L potassium metabisulfite at the outlet of the crusher, add compressed oak chips 2g / L at the mouth of the tank, and after all the blueberries are broken, Cycle a full can and add 0.2g / L Tanin VR Supra during the cycle.

[0038] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, adjust the pH of the blueberry juice to 3.5 with NaHCO3. Yeast Nutrient Superstart Rouge.

[0039] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented blueberry wine is 12% VOL. When the fermented most vigorous specific gravity drops by 10 points, add 0.2g / L (juice) inorganic...

Embodiment 3

[0042] A fruit-flavored blueberry wine fermentation process, comprising the steps of:

[0043] S1. Broken blueberries. After the blueberries are crushed, add 80mg / L pectinase Lafase HeGrand Cru and 80mg / L potassium metabisulfite at the outlet of the crusher, add compressed oak chips 2g / L and Nobile Fresh1g / L at the mouth of the tank, and all blueberries are crushed Afterwards, circulate a full tank and add 0.25g / L Tanin VR Supra during circulation.

[0044] S2. Reduce acidity and pick up yeast. Control the temperature so that the temperature of the juice reaches 16°C. During the heating process, adjust the pH of the blueberry juice to 3.6 with NaHCO3. Yeast Nutrient Superstart Rouge.

[0045] S3. Adjust the alcohol content and make a reasonable cycle. After the specific gravity drops by 10 points, adjust the sugar content to 212g / L, so that the alcohol content of the fermented blueberry wine is 12% VOL. When the fermented most vigorous specific gravity drops by 10 points, ...

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Abstract

The invention discloses a fruity blueberry wine fermentation process. The process includes the step S1 of blueberry crushing: after blueberries is crushed, adding pectinase and potassium metabisulfiteat an outlet of a crusher, adding compressed oak chips at a can opening, recycling the whole can amount after all the blueberries are crushed and adding 0.1-0.3g / L of tannin in the recycling process;the step S2 of acid reduction and yeast control: controlling the temperature in the process of heating, adjusting the pH of a blueberry juice to 3.4-3.8 with NaHCO3, after the temperature reaches 16DEG C, introducing the juice into to 0.19-0.21g / L of yeast and 0.19-0.21g / L of yeast nutrient; the step S3 of alcohol content adjustment and reasonable circulation: adjusting the sugar content to 212g / L after the proportion drops by 10 points, so that the fermented blueberry wine has an alcohol content of 12% VOL; when the proportion drops by 10 points under most vigorous fermentation, adding inorganic nitrogen nutrients; when the proportion drops by 20 points after the most vigorous fermentation, adding the tannin, wherein the main fermentation temperature does not exceed 20 DEG C; the step S4 of conducting skin dreg separation on the blueberry wine after the fermentation, storing the blueberry wine in the whole can after uniform circulation, then conducting fining, clarification, freezing and filtering and filling the wine into bottles.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a fruity-flavor blueberry wine fermentation process. Background technique [0002] Blueberry fruit is a small berry, blue in color, nearly round, with delicate flesh, rich in water-soluble pigments, soft peel, high dry matter content in the fruit, and storage resistance. It is listed as one of the five health foods for human beings by the Food and Agriculture Organization of the United Nations . It is a high-grade fruit rich in anthocyanins, polyphenols and other physiologically active ingredients. Regular consumption of blueberries can enhance vision, eliminate visual fatigue, enhance heart function, and delay brain aging. Blueberries ripen from June to August, and the high temperature in summer makes them extremely intolerant to storage. Research on deep processing of blueberries will help alleviate the bottleneck in the development of this industry. Blueberry fermented w...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李春光
Owner PILOT GRAPE WINE IND CO LTD
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