Blueberry fruit wine brewing technology

Abstract

The invention discloses a blueberry fruit wine brewing technology. The blueberry fruit wine brewing technology comprises the following steps that blueberry raw materials are selected, specifically, the blueberry raw materials are selected from wild blueberries of xiaoxing'an mountains; crushing is performed, specifically, the blueberry raw materials are subjected to crushing treatment; early-stagefermentation is performed, specifically, brewing yeast is added to the raw materials obtained after the crushing; malolactic fermentation is performed, specifically, lactic acid bacteria are added inliquor to be subjected to malolactic fermentation to obtain raw wine; stabilization and filtering are performed, specifically, the aged raw wine is clarified by freezing and then filtered; and filling and bottling are performed, specifically, the clarified raw wine is filled and bottled to obtain blueberry fruit wine. The blueberry fruit wine brewing technology has the advantages that the finallyobtained blueberry fruit wine has a rich dark purple color, retains the nutrition and taste of the original wild blueberries and is clear and translucent, and the taste is relatively sweet.

Description

technical field [0001] The invention relates to the field of brewing, more specifically, it relates to a blueberry fruit wine brewing process. Background technique [0002] Blueberry, also known as bilberry, is a plant of the genus Vaccinium (VaccininmL.) in the family Rhododendronaceae. The third generation of fruit tree varieties. Blueberry fruit is rich in nutrition, strong in acidity, fine in texture, refreshing in aroma and unique in flavor, suitable for processing. In addition to conventional sugar, acid, and Vc, the fruit is also rich in minerals, VE, VA, VB, SOD, arbutin, protein, anthocyanins and other ingredients that are rare in fruits, and is also rich in flavonoids. It is a highly nutritious health fruit. Because of its special health effects in preventing brain aging, enhancing heart function, improving eyesight, anti-cancer, softening blood vessels, and enhancing human immunity, it is listed as one of the five major health foods by the International Food an...

AI Technical Summary

Problems solved by technology

[0003] But the existing processing procedure about blueberry fermented wine, a kind of is that blueberry is crushed and squeezed, and blueberry juice is obtained to ferment and form again, because blueberry belongs to berry, is rich in colloid, sugar and pulp, it is difficult to extract juice, and the juice yield is low , so that a large number of nutrients and flavor substances are not fully utilized, the utilization rate of raw materials is low, the product cost is high, and the quality is poor (weak body and flavor). problem, the effect is not ideal

The other is to ferment the blueberries with their skins after crushing. Although the nutrients and flavor substances in the blueberries are fully extracted, the wine presents the main style characteristics of sour, astringent and bitter, which greatly reduces the palatability of the wine. At the same time, because the skin dregs are fermented together, the skin dregs are easy to form a "cover" during the fermentation, so that the heat cannot be dissipated during the fermentation process, which will make the wine rancid or produce a moldy taste, reducing the quality of the wine

Therefore, the existing blueberry wine processing technology cannot solve the contradiction between nutrition and palatability, belongs to extensive processing, and cannot meet people's growing quality and health needs

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