Brewing and biological deacidification method for blueberry and vitis amurensis wine with honey

A wine and mountain grape technology, applied in the preparation of wine, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of incomplete wine structure, poor stability, high acidity, and achieve the improvement of sourness, quality, and high acidity. The effect of increasing fermentation efficiency

Pending Publication Date: 2020-10-16
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] An object of the present invention is to provide a kind of brewing and drinking method for honey blueberry wine to solve the problems of incomplete structure, poor stability, high acidity and poor taste of blueberry wine in wine brewing in the prior art field. biological acid reduction method

Method used

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  • Brewing and biological deacidification method for blueberry and vitis amurensis wine with honey
  • Brewing and biological deacidification method for blueberry and vitis amurensis wine with honey
  • Brewing and biological deacidification method for blueberry and vitis amurensis wine with honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The production method is as follows:

[0035] a. Preparation of blueberry juice required for fermentation broth: put 4800g blueberries into a beater for beating, weigh them, add 9.6g of pectinase according to the weight ratio of the slurry to 2‰, and keep warm for 1.8h at 40°C to 43°C Afterwards, filter and get the slurry, for subsequent use;

[0036] B, preparation of mountain grape juice: destemming and crushing of mountain grapes (Arctic red 2800g, princess white 400g), filter to get juice, set aside;

[0037] C, fermented liquid preparation: the blueberry juice that takes 2400g, the mountain grape juice of 1600g and the linden white honey of 1000g are mixed into fermented liquid;

[0038] d.SO 2 Fermentation broth: according to 100mg SO 2 The dosage of / 1000g fermented liquid, will 100mg SO 2 Added to the fermentation broth, stand still for 4h

[0039] e. Then carry out low-temperature fermentation, that is, add wine yeast, blueberry acid-reduced yeast and lact...

Embodiment 2

[0052] The production method is as follows:

[0053] a. Preparation of blueberry juice required for fermentation broth: Put 4800g blueberries into a beater for beating, weigh them, add 9.6g of pectinase according to the weight ratio of the slurry to 2‰, and keep warm for 1.5h at 40°C to 43°C After ~2h, filter to get the slurry and set aside;

[0054] B, preparation of mountain grape juice: destemming and crushing of mountain grapes (Arctic red 2000g, princess white 1200g), filter to get juice, and set aside;

[0055] C, fermented liquid preparation: the blueberry juice that takes 2400g, the mountain grape juice of 1600g and the linden white honey of 1000g are mixed into fermented liquid;

[0056] d.SO 2 Fermentation broth: according to 100mg SO 2 The dosage of / 1000g fermented liquid, will 100mg SO 2 Added to the fermentation broth, stand still for 4h;

[0057] e. Then carry out low-temperature fermentation, that is, add wine yeast, blueberry acid-reduced yeast and lactic...

Embodiment 3-10

[0061] The parameters in the fermentation process are as follows, the base number is calculated according to the amount of 1000g fermentation broth, and the rest are the same as in Example 1.

[0062]

[0063]

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PUM

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Abstract

The invention relates to the field of wine brewing, solves the problems in the field of prior art that a vitis amurensis wine, a blueberry wine and other wines are high in acidity and poor in taste, and provides a brewing and biological deacidification method for a blueberry and vitis amurensis wine with honey. The brewing and biological deacidification method comprises the steps of low-temperature fermentation, cellaring, sterilization and ageing. The product provided by the invention is good in stability, low in acidity, low in methanol content and good in taste and is suitable for popularization and application.

Description

technical field [0001] The invention relates to the field of wine brewing, and relates to the brewing of honey blueberry mountain wine and a biological acid reduction method. Background technique [0002] Blueberry, also known as lingonberry, belongs to the Rhododendronaceae Vaccinium genus. It is a perennial deciduous or evergreen shrub. There are mainly four categories: high bushes, semi-high bushes, low bushes and rabbit eyes. The average weight of a single blueberry fruit is 0.5-2.5g. It is bright in color and pleasing to the eye. The flesh is delicate, sweet and sour. Blueberry fruit is rich in nutrients. In addition to macronutrients such as protein, lipids, and carbohydrates, it is also rich in vitamins and micronutrients such as iron, zinc, and manganese. Fresh blueberry fruit contains a variety of biologically active substances, such as anthocyanins, ellagic acid, and pterostilbene, which have strong nutritional and health effects. It is considered by the World Hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G3/024C12G3/026C12H1/16C12R1/865C12R1/645C12R1/01
CPCC12G1/0203C12G3/024C12G3/026C12H1/165
Inventor 程碧君李天娇李凤林
Owner JILIN AGRI SCI & TECH COLLEGE
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