Blueberry fruit wine brewing technology

A blueberry fruit wine and blueberry technology, applied in the field of wine making, can solve the problems of reducing wine quality, wine rancidity, reducing the palatability of wine, etc., and achieve the effect of ensuring freshness and pollution-free, sweet taste and retaining nutritional value

Inactive Publication Date: 2019-03-12
北京欧菲堡酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

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  • Blueberry fruit wine brewing technology

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Effect test

Embodiment 1

[0028] A blueberry fruit wine brewing process, comprising the following steps:

[0029] S1. Selection of blueberry raw materials: The blueberry raw materials are selected from the wild blueberries in Xiaoxing’an Mountains in Northeast China. They are hand-picked, and then stored in a cold storage at -10°C and transported to the processing site at low temperature; , keeping blueberries in CO 2 In the atmosphere, the blueberries are placed in a container with dry ice, and after the blueberries are placed in the container, the container is evacuated and supplemented with CO 2 ;

[0030] After the blueberries enter the processing place, they are selected, and the green fruit, moldy and rotten fruit particles, that is, dry shriveled fruit particles and blueberry branches and leaves are removed, so that the mature blueberry raw materials enter the next process;

[0031] S2, crushing: carry out crushing process to blueberry raw material, when crushing, with blueberry 1t as referenc...

Embodiment 2

[0041] A kind of blueberry fruit wine brewing process, carries out according to the operation step in embodiment 1, difference is,

[0042] Step S1 During the selection of blueberry raw materials, the picked blueberries are stored in a cold storage at -7°C and transported at this temperature;

[0043] Taking 1t of blueberries as a reference in step S2 crushing, add potassium metabisulfite 70g / t and pectinase 25g / t;

[0044] S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of blueberries as a reference, add 200g / t of Saccharomyces cerevisiae to the raw material obtained after destemming and crushing, and carry out fermentation. The fermentation temperature is 28°C, and the fermentation time is 12 days. During the fermentation process, the volatile acid is controlled at 0.3g / L. When the specific gravity of the fermentation liquid reaches 0.995, the fermentation is terminated;

[0045] After the fermentation, separate the wine liquid to ob...

Embodiment 3

[0053] A kind of blueberry fruit wine brewing process, carries out according to the operation step in embodiment 1, difference is,

[0054] Step S1 During the selection of blueberry raw materials, the picked blueberries are stored in a cold storage at -4°C and transported at this temperature;

[0055] In step S2 crushing, taking 1t of blueberries as a reference, add potassium metabisulfite 85g / t and pectinase 30g / t;

[0056] S3. Pre-fermentation: The pre-fermentation is realized by a fermenter. Taking 1 ton of blueberries as a reference, add 250g / t of Saccharomyces cerevisiae to the raw material obtained after destemming and crushing, and carry out fermentation. The fermentation temperature is 30°C and the fermentation time is 15 days. During the fermentation process, the volatile acid is controlled at 0.5g / L, and when the specific gravity of the fermentation broth reaches 0.998, the fermentation is terminated;

[0057] After the fermentation, separate the wine liquid to obta...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 刘君夏阳
Owner 北京欧菲堡酒庄有限公司
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