Fresh aronia melanocarpa wine and preparation method thereof
By mixing black chokeberry, double red mountain grapes and blueberries in a specific ratio, and combining processes such as crushing, fermentation, resin deacidification and centrifugation, a new type of berry wine has been prepared. This solves the problem of needing to add sugar or flavoring agents in existing technologies and achieves the preparation of healthy berry wine.
Patent Information
- Application Number
- CN202511303303.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-12
- Publication Date
- 2025-11-18
AI Technical Summary
Existing berry wines require the addition of large amounts of sugar or artificial flavorings during the preparation process to mask the bitter taste, which can negatively impact health.
The wine is made by blending black chokeberry, double red mountain grapes and blueberries in a specific ratio, and then going through steps such as crushing, fermentation, resin deacidification, centrifugation and refrigeration to make the 'Immortal Berry' wine, which retains the original aroma and removes the bitter taste.
The process produces a fresh berry wine that preserves the nutrients, highlighting fruit and complex aromas, enhancing body, refreshing the wine, and removing bitterness.
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the technical field of beverage production, and relates to a fruit wine. BACKGROUND
[0002] Aronia melanocarpa, also known as black chokeberry, has high nutrition, but has obvious bitter taste in the process of eating, and people are not easy to accept. Manufacturers make wine from black chokeberry, and in order to cater to the taste of consumers, a large amount of sugar or some artificial flavoring agents are generally added. Excessive intake of sugar is not conducive to health, and artificial flavoring agents often destroy the nutritional components of black chokeberry. SUMMARY
[0003] The technical problem to be solved by the present application is to disclose a fresh aronia melanocarpa wine.
[0004] The present application also provides a method for preparing the fresh aronia melanocarpa wine.
[0005] The present application adopts aronia melanocarpa, double red mountain grape and blueberry to prepare the fresh wine, wherein the weight percentage is:
[0006] The aronia melanocarpa accounts for 60-70%, the double red mountain grape accounts for 15-25%, and the other component is blueberry.
[0007] The present application preferably has the weight percentage of:
[0008] The aronia melanocarpa accounts for 63-67%, the double red mountain grape accounts for 18-22%, and the other component is blueberry.
[0009] The present application has the best weight percentage of:
[0010] The aronia melanocarpa accounts for 65%, the double red mountain grape accounts for 20%, and the blueberry accounts for 15%.
[0011] The preparation method of the present application is completed by the following steps:
[0012] 1. crushing, taking aronia melanocarpa, double red grape and blueberry, and crushing them by a crusher;
[0013] 2. fruit pulp fermentation, sending the crushed fruit pulp into a fermentation tank, adding sugar, adjusting the sugar content to 200-220 g / L, ensuring the residual sugar to be 3-4 g / L after fermentation, and terminating the fermentation; adjusting the acidity to 5-6 g / L by resin to reduce the acid, and preparing the original wine;
[0014] 3. terminating the fermentation
[0015] The refrigerant temperature of the refrigeration tank is pulled to minus 10-15 degrees Celsius in advance, the stirrer is started immediately after the original wine is added into the refrigeration tank for cooling, the temperature of the original wine is reduced to minus 5 degrees Celsius, and then the temperature is kept at 2 degrees Celsius to minus 5 degrees Celsius, so that the original wine is separated; the centrifuge is used to separate and remove the skin residue,
[0016] After fermentation, refrigeration is carried out, and direct sterilization and filling are carried out without aging.
[0017] Black chokeberry fresh wine index
[0018] Alcohol content; 4% ± 1 total sugar; 80g / l
[0019] Total acid; 5-6g / l dry immersion; ≥18g / l
[0020] The fresh wine of the invention highlights the "freshness" of the wine, highlights and retains the aroma characteristics of black chokeberry, increases the fullness and complex aroma of the finished wine, the fruit aroma is prominent, the aging aroma ester aroma is relatively weak, and the bitter taste is removed without destroying the nutritional components of black chokeberry. DETAILED DESCRIPTION
[0021] 1、The black chokeberry fresh wine of the invention is made as follows: 70kg of black chokeberry, 25kg of double red mountain grape and 5kg of blueberry are crushed by a crusher, the crushed fruit pulp is sent to the same fermentation tank, sugar is added, the sugar content is adjusted to 200g / L, the residual sugar after fermentation is ensured to be 3g / L, and the fermentation is terminated; the acidity is adjusted to 6g / L by resin, and the original wine is prepared; the refrigerant temperature of the refrigeration tank is lowered to minus 15 degrees Celsius in advance, the stirrer is started immediately after the original wine is added to the cooling tank, the temperature of the original wine is lowered to minus 5 degrees Celsius, and the temperature is kept at minus 5 degrees Celsius, at which time the original wine is separated; the centrifuge is used to separate and remove the skin residue, the fermentation is completed, the refrigeration is carried out, and the sterilization and filling are carried out.
[0022] 2、The black chokeberry fresh wine of the invention can also be made as follows: 60kg of black chokeberry, 15kg of double red mountain grape and 25kg of blueberry are crushed by a crusher, the crushed fruit pulp is sent to the same fermentation tank, sugar is added, the sugar content is adjusted to 220g / L, the residual sugar after fermentation is ensured to be 4g / L, and the fermentation is terminated; the acidity is adjusted to 5g / L by resin, and the original wine is prepared; the refrigerant temperature of the refrigeration tank is lowered to minus 10 degrees Celsius in advance, the stirrer is started immediately after the original wine is added to the cooling tank, the temperature of the original wine is lowered to 2 degrees Celsius, and the temperature is kept at 5 degrees Celsius, at which time the original wine is separated; the centrifuge is used to separate and remove the skin residue, the fermentation is completed, the refrigeration is carried out, and the sterilization and filling are carried out.
[0023] 3、The present application can also be made into fresh wine of Aronia melanocarpa, 65 kg of Aronia melanocarpa, 20 kg of Vitis vinifera and 15 kg of blueberry are taken, respectively crushed by a crusher, the crushed fruit pulp is sent into the same fermentation tank, sugar is added, the sugar content is adjusted to 210 g / L, the residual sugar after fermentation is ensured to be 3.5 g / L, and the fermentation is terminated; the acidity is adjusted to 4 g / L by resin to reduce acid, and the original wine is prepared; the temperature of the refrigerant of the refrigeration tank is pulled to minus 13 degrees Celsius in advance, the stirrer is started immediately after the original wine is added into the refrigeration tank for cooling, when the temperature of the original wine is reduced to zero degrees Celsius, the temperature is preserved, the preservation temperature is controlled at zero degrees Celsius, at this time, the original wine is separated; the centrifuge is used for separation to remove the skin residue, after the fermentation is completed, the cold storage is carried out, and the sterilization and filling are carried out.
Claims
1. A type of berry wine, characterized in that: It is made from black chokeberry, double red mountain grapes and blueberries, of which, by weight percentage: Black chokeberry accounts for 60-70%, Double Red Mountain grapes and other grape varieties account for 15-25%, and the remaining components are blueberries.
2. The immortal berry wine according to claim 1, characterized in that: Calculated as a percentage by weight, Black chokeberry accounts for 63-67%, Double Red Mountain grape and other grape varieties account for 18-22%, and the remaining components are blueberries.
3. The immortal berry wine according to claim 1, characterized in that: Calculated as a percentage by weight, Black chokeberry accounts for 65%, Double Red Mountain grapes and other varieties account for 20%, and blueberries account for 15%.
4. The aged berry wine according to claim 1, characterized in that: The preparation method is completed by the following steps: (1) Crushing: Take black chokeberry, double red grapes and blueberries and crush them with a crusher; (2) Fruit pulp fermentation: The crushed fruit pulp is sent into the fermentation tank, sugar is added, and the sugar content is adjusted to 200-220g / L to ensure that the residual sugar after fermentation is 3-4g / L. Fermentation is then terminated. The acidity is adjusted to 5-6g / L by using resin to reduce acidity, and the raw wine is made. (3) Termination of fermentation The refrigerant temperature of the freezing tank is lowered to -10 to -15 degrees Celsius in advance. After the raw wine is added to the cooling tank, the agitator is immediately turned on to cool it down. When the temperature of the raw wine drops to -5 degrees Celsius, it is kept warm, and the temperature is controlled between 2 degrees Celsius above zero and -5 degrees Celsius. At this time, the raw wine is separated. Centrifuges are used to separate and remove the skins and pomace. After fermentation, the wine is refrigerated, sterilized, and bottled.