Preparation method of semi-dry blueberry wine

Abstract

The invention relates to a preparation method of semi-dry blueberry wine, the preparation method comprises the following steps: (1) blueberry juice pretreatment, (2) inoculation, (3) fermentation: putting the inoculated blueberry juice aqueous solution in a constant-temperature incubator at 25-30 DEG C, performing constant-temperature fermentation for 3.5-5 days until the residual sugar is reduced to 5.5-6.0 g / L, then filtering to remove residues to obtain a filtrate, then adding anhydrous sodium sulfite into the filtrate obtained in the step according to the ratio of 100-120mg of anhydrous sodium sulfite per liter of filtrate, and fermenting at 15-18 DEG C for 7-10 days to obtain the semi-dry blueberry wine. Compared with the prior art, the method has the following advantages in the field: (1) a traditional fruit wine brewing method is improved, sterilization is performed firstly, then fermentation is performed by using compound bacteria, the situation that a product has peculiar smell due to the action of wild yeast on blueberry fruits is prevented, the defects that a traditional fruit wine fermentation process is long in production period and the product has peculiar smell are overcome, and the method has the advantages of high stability and good effect;.

Description

technical field [0001] The invention belongs to the field of fruit wine production and processing, and in particular relates to a preparation method of semi-dry blueberry wine. Background technique [0002] my country's fruit production ranks first in the world. In recent years, due to unsalable fruit, low fruit preservation level, and poor deep processing capacity, there have been practical problems such as low income of fruit farmers, safety hazards of simple primary processed products, and environmental pollution caused by direct discarding. Statistics from the Ministry of Agriculture and Rural Affairs show that in 2017, the direct consumption of domestic fruit was 129 million tons, the processing consumption was 32.28 million tons, the loss was close to 100 million tons, the fruit processing rate was only 14%, and the fruit loss rate was as high as 39% (data from : Ministry of Agriculture and Rural Affairs of China). In some areas, the phenomenon of "returning to povert...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the traditional brewing process of existing fruit wine is affected by factors such as high temperature in the south, and there is no special fermentation strain, the fermentation process is not easy to control, resulting in blueberry wine with rough taste, no obvious characteristics of blueberry wine, and poor product quality and other common problems, the present invention provides a preparation method of semi-dry blueberry wine, which can shorten the fermentation cycle and increase the yield of wine, and the prepared blueberry wine is mellow and pure, can maintain the unique aroma of the original fruit, and has no outstanding alcohol Aroma and other exotic aromas

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