Blueberry Wild Artemisia Aged Sour Beer and Its Preparation Method

Abstract

This application belongs to the field of food fermentation technology, and discloses blueberry wild mushroom-aged sour beer and its preparation method. The above preparation method includes: activating and culturing Brettanomyces yeast to obtain activated Brettanomyces yeast; crushing and saccharifying malt to obtain wort; inoculating lactic acid bacteria into the wort for acidification fermentation to obtain acidified fermentation broth; adding concentrated blueberry juice to the acidified fermentation broth to obtain a mixed fermentation mash; boiling the mixed fermentation mash, adding hops before the end of boiling, and performing precipitation after boiling is completed, collecting the liquid to obtain a boiled liquid; adding ale yeast to the boiled liquid for main fermentation of brewing, cooling, standing, and filtering to obtain yeast mud and main fermentation broth of brewing; and heating the main fermentation broth of brewing and adding activated Brettanomyces yeast for aged fermentation to obtain blueberry wild mushroom-aged sour beer. The blueberry wild mushroom-aged sour beer provided by this application optimizes the production process, so as to achieve the effects of improving the taste, increasing the flavor, enhancing the stability, and reducing the risk of beer contamination by bacteria.

Description

Technical Field

[0001] This application belongs to the technical field of food fermentation, and specifically relates to blueberry wild mushroom aged sour beer and its preparation method. Background Art

[0002] Sour beer is a type of beer with a long history. During the brewing process, it utilizes complex microbial flora, with the dominant strains being different yeasts (Saccharomyces cerevisiae and Brettanomyces) and bacteria (Lactic acid bacteria or other acid-producing bacteria). After a long fermentation period, it has a sour taste, rich fruity flavor, and complex sensory characteristics, and is widely loved by consumers. Traditional sour beer is mainly acidified through acid-producing bacteria in the natural environment during fermentation, or by using acidic substances from acid-containing fruits. The acid-producing bacteria in the natural environment have problems such as complex composition, difficult to control, and long fermentation cycle, which is not conducive to the industrial production of sour beer and difficult to meet the growing market demand for sour beer. When directly adding acidic substances from acid-containing fruits, it is difficult for the acidic substances to be well integrated with the flavor substances of the beer, easily resulting in uncoordinated flavors of the sour beer. Currently, the sour beers on the market also have problems such as single style, insufficient flavor, and uncoordinated taste.

[0003] Therefore, there is a need for a new type of blueberry wild mushroom aged sour beer and its preparation method to overcome the current technical defects. Summary of the Invention

[0004] The problem that this application wants to solve is to provide blueberry wild mushroom aged sour beer and its preparation method, optimize the production process, so as to achieve the effects of improving the taste, increasing the flavor, enhancing the stability, and reducing the risk of beer contamination.

[0005] To solve the above technical problems, this application adopts the following technical solutions:

[0006] On the one hand, this application provides a preparation method for blueberry wild mushroom aged sour beer, including the following steps:

[0007] Activate and culture Brettanomyces yeast to obtain activated Brettanomyces yeast; crush and saccharify malt to obtain wort; inoculate lactic acid bacteria into the wort for acidification fermentation to obtain acidified fermentation broth; add concentrated blueberry juice to the acidified fermentation broth to obtain a mixed fermentation mash; boil the mixed fermentation mash, add hops before the end of boiling, and perform precipitation after boiling is completed, collect the liquid to obtain a boiled liquid; add ale yeast to the boiled liquid for main fermentation of brewing, cooling, standing, and filtration to obtain yeast mud and main fermentation liquid for brewing; and heat up the main fermentation liquid for brewing and add the activated Brettanomyces yeast for aged fermentation to obtain the blueberry wild mushroom aged sour beer.

[0008] In the above technical solution, adding concentrated blueberry juice after acidification to adjust the sugar content can not only ensure sufficient sugar participates in the main fermentation of brewing, but also enable the flavor substances in the juice to better blend into the fermented liquor under the action of microorganisms; adopting top-fermentation technology with ale yeast can enable the yeast to release flavor substances to a greater extent, enriching the taste and aroma of sour beer; aging fermentation can provide richer styles and flavors for sour beer.

[0009] In some embodiments, the weight ratio of the malt, the lactic acid bacteria, the ale yeast, and the Brettanomyces yeast is 3000:2:2.5:1 to 3000:3:3.5:2.

[0010] In the above technical solution, limiting the proportions of malt, lactic acid bacteria, ale yeast, and Brettanomyces yeast can ensure the efficient progress of acidification fermentation, main fermentation of brewing, and aging fermentation, while making full use of various raw materials to ensure that the final sour beer meets the expected requirements for taste, flavor, acidity, and alcohol content.

[0011] In some examples, the source of the lactic acid bacteria is Lactobacillus helveticus from Lallemand; and / or, the source of the ale yeast is US05 from Fermentis; and / or, the source of the Brettanomyces yeast is the preserved strain of Sichuan Food Fermentation Industry Research and Design Institute.

[0012] In some embodiments, the malt includes wheat malt and Pilsner malt, and the weight ratio of the wheat malt to the Pilsner malt is 1:2 to 1:4.

[0013] In the above technical solution, limiting the types and weight ratios of malt can improve the taste and flavor of sour beer and enhance the stability of sour beer.

[0014] In some embodiments, the hops include Hallertau hops, and the weight ratio of the malt to the hops is 1000:4 to 1000:6.

[0015] In the above technical solution, limiting the types and concentrations of hops can effectively control the bitterness degree and aroma characteristics of sour beer, balance the sweetness of wort, and make the taste of sour beer more coordinated.

[0016] In some examples, the source of the Hallertau hops is a super malt imported product.

[0017] In some embodiments, the sugar content of the wort is 11 to 14 °P.

[0018] In the above technical solution, limiting the sugar content of wort can ensure the rapid and stable progress of fermentation, making the final sour beer meet the expected requirements for taste, flavor, acidity, and alcohol content.

[0019] In some embodiments, the pH of the acidified fermentation broth is 3.4 to 3.8.

[0020] In the above technical solution, limiting the pH of the acidified fermentation broth can enable the finally obtained sour beer to meet the expected acidity requirements.

[0021] In some embodiments, the sugar content of the mixed fermentation mash is 14 to 17 °P.

[0022] In the above technical solution, limiting the sugar content of the mixed fermentation mash can enable the finally obtained sour beer to meet the expected taste, flavor, and alcohol content requirements.

[0023] In some embodiments, the sugar content of the main fermentation broth for brewing is 0.8 to 2.1 °P.

[0024] In the above technical solution, limiting the sugar content of the main fermentation broth for brewing can enable the finally obtained sour beer to meet the expected taste, flavor, acidity, and alcohol content requirements.

[0025] In some embodiments, the temperature of the activation culture is 24 to 28 °C, and the time of the activation culture is 2 d.

[0026] In the above technical solution, limiting the temperature and time of the activation culture can fully activate Brettanomyces.

[0027] In some embodiments, the temperature of the acidification fermentation is 37 to 40 °C, and the time of the acidification fermentation is 48 h.

[0028] In the above technical solution, limiting the temperature and time of the acidification fermentation can enable the finally obtained sour beer to meet the expected acidity requirements.

[0029] In some embodiments, the boiling time is 60 to 90 min.

[0030] In the above technical solution, limiting the boiling time can reduce energy consumption, avoid inactivating the enzymes in the mash, and at the same time help to strengthen the liquefaction of starch.

[0031] In some embodiments, the time for adding hops is 10 to 20 min before the end of the boiling.

[0032] In the above technical solution, limiting the time for adding hops can prevent excessive production of bitter substances during the boiling process.

[0033] In some embodiments, the temperature of the main fermentation for brewing is 18 to 22 °C, and the time of the main fermentation for brewing is 8 to 10 d.

[0034] In the above technical solution, limiting the temperature and time of the main fermentation of brewing can enable the finally obtained sour beer to meet the requirements of expected taste, flavor, acidity and alcohol content.

[0035] In some embodiments, the temperature of the temperature reduction is 1 to 3 °C.

[0036] In the above technical solution, limiting the temperature of the temperature reduction can enable the yeast mud and the main fermentation liquid of brewing to be better separated.

[0037] In some embodiments, the temperature of the temperature increase is 22 to 24 °C.

[0038] In the above technical solution, limiting the temperature of the temperature increase can ensure the normal progress of the aging fermentation.

[0039] In some embodiments, the temperature of the aging fermentation is 22 to 27 °C, and the time of the aging fermentation is 5 to 12 months.

[0040] In the above technical solution, limiting the time and temperature of the aging fermentation can enable the finally obtained sour beer to meet the requirements of expected taste, flavor and alcohol content.

[0041] In some embodiments, the sugar content of the concentrated blueberry juice is 56 to 67 °Bx.

[0042] In the above technical solution, using the concentrated blueberry juice with a sugar content of 56 °P can adjust the juice dosage according to the actual situation, ensure the unity of product quality, and can quickly and conveniently provide the blueberry flavor for the sour beer.

[0043] In some examples, the source of the concentrated blueberry juice is the concentration after pressing blueberries in the laboratory.

[0044] On the other hand, the present application provides a blueberry wild yeast aged sour beer obtained by the above preparation method.

[0045] In some embodiments, the alcohol content of the blueberry wild yeast aged sour beer is 6.8 to 8.3 % vol, the pH of the blueberry wild yeast aged sour beer is 3.3 to 3.7, and the residual sugar concentration of the blueberry wild yeast aged sour beer is 1.2 to 1.6 °P.

[0046] In the above technical solution, the blueberry wild yeast aged sour beer with such alcohol content, pH and residual sugar concentration has rich taste, flavor and nutritional value.

[0047] The present application has the following beneficial effects:

[0048] 1. The blueberry wild artemisia aged sour beer and its preparation method provided by this application can make the sour substances better blend with other flavor substances in the sour beer through prior acidification fermentation by lactic acid bacteria, improving the overall harmony of the sour beer and greatly reducing the risk of bacterial contamination during the fermentation process.

[0049] 2. The blueberry wild artemisia aged sour beer and its preparation method provided by this application add fruit juice during boiling, allowing the fruit juice to participate in the brewing fermentation, making full use of the sugars and flavor substances in the fruit juice, and greatly enhancing the taste, aroma, and nutritional value of the sour beer.

[0050] 3. The blueberry wild artemisia aged sour beer and its preparation method provided by this application add hops before the end of boiling, which can reduce the isomerization of α-acids and lower the bitterness of the wine body.

[0051] 4. The blueberry wild artemisia aged sour beer and its preparation method provided by this application use the top-fermentation process of ale yeast for the main brewing fermentation, increasing the content of flavor substances in the wine body and giving the sour beer a rich taste and complex aroma.

[0052] 5. The blueberry wild artemisia aged sour beer and its preparation method provided by this application use Brettanomyces yeast for aging fermentation, which can endow the beer with richer flavors.

[0053] 6. The blueberry wild artemisia aged sour beer and its preparation method provided by this application have multiple special flavors at the same time, with a strong malt flavor, a moderate hop flavor, a very harmonious combination of the beer flavor and the sourness of blueberries, a clear color, a moderate alcohol content, a mellow taste, high nutritional value and stability, and can be accepted by a large number of consumers, having great market potential. Detailed Embodiments

[0054] The technical solutions in some embodiments of this application will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of this application, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments provided by this application belong to the scope of protection of this application.

[0055] Hereinafter, terms such as "first" and "second" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first", "second", etc. may explicitly or implicitly include one or more of such features.

[0056] When describing some embodiments, the expression "A and / or B" may be used. It is easy to understand that "A and / or B" includes the following three combinations: only A, only B, and the combination of A and B.

[0057] When describing some embodiments, the expressions "at least one of A, B, and C" and "at least one of A, B, or C" may be used, and both have the same meaning, including the following combinations of A, B, and C: only A, only B, only C, the combination of A and B, the combination of A and C, the combination of B and C, and the combination of A, B, and C.

[0058] Example 1

[0059] The Brettanomyces yeast is activated and cultured according to the following method:

[0060] S11. Inoculate the Brettanomyces yeast strain into a YPD liquid medium and activate and culture it at 24 °C for 2 d to obtain activated Brettanomyces yeast.

[0061] Example 2

[0062] The method for activating and culturing Brettanomyces yeast in this example refers to Example 1; wherein, the difference between Example 2 and Example 1 is only that:

[0063] In S11, the activation and culture temperature is 26 °C and the activation and culture time is 2 d.

[0064] Example 3

[0065] The method for activating and culturing Brettanomyces yeast in this example refers to Example 1; wherein, the difference between Example 2 and Example 1 is only that:

[0066] In S11, the activation and culture temperature is 28 °C and the activation and culture time is 2 d.

[0067] Example 4

[0068] The blueberry wild Artemisia aged sour beer is prepared according to the following method:

[0069] S21. Crush 3 kg of wheat malt and 6 kg of Pilsner malt and add water at 50 °C, fully stir and then heat up to 67 °C for saccharification for 50 min to obtain wort with a degree of 11 °;

[0070] S22. Inoculate 6 g of lactic acid bacteria into the wort and carry out acidification fermentation at 37 °C for 48 h to obtain an acidified fermentation broth with a pH of 3.8;

[0071] S23 Add 2 kg of concentrated blueberry juice with a sugar content of 56 °Bx to the acidified fermentation broth and adjust the sugar content to obtain a mixed fermentation mash with a sugar content of 14 °;

[0072] S24. Boil the mixed fermentation mash for 60 min, add 36 g of Hallertau hops 10 min before the end of the boiling, and pump it into a whirlpool settling tank for precipitation after the boiling is completed, collect the liquid to obtain a boiled liquid;

[0073] S25. Inoculate 7.5 g of ale yeast into the said boiling liquid, conduct the main beer fermentation at 18 °C for 8 d. After fermentation is completed, cool down to 1 °C and let it stand for 24 h. After filtration, obtain yeast mud and the main beer fermentation liquid with a sugar degree of 0.8 °P. Wash, separate and dry the yeast mud, and transfer it into a drying tube for storage.

[0074] S26. Heat the said main beer fermentation liquid to 22 °C, add 3 g of the activated Brettanomyces yeast cultured in Example 1 after activation, then introduce it into a food-grade disinfected and sterilized Sherry barrel, and conduct the aging fermentation at 22 °C for 5 months to obtain the blueberry wild yeast aged sour beer.

[0075] Example 5

[0076] Prepare the blueberry wild yeast aged sour beer according to the following method:

[0077] S21. Crush 2.25 kg of wheat malt and 6.75 kg of Pilsner malt, add water at 50 °C, fully stir, and then heat up to 68 °C for saccharification for 60 min to obtain the wort with a sugar degree of 12.5 °P;

[0078] S22. Inoculate 7.5 g of lactic acid bacteria into the said wort, conduct the acidification fermentation at 38 °C for 48 h to obtain the acidification fermentation liquid with a pH of 3.6;

[0079] S23 Add 2.25 kg of concentrated blueberry juice with a sugar degree of 61 °Bx into the said acidification fermentation liquid, adjust the sugar degree to obtain the mixed fermentation mash with a sugar degree of 15 °P;

[0080] S24. Boil the said mixed fermentation mash for 75 min, add 45 g of Hallertau hops 15 min before the end of boiling, and after boiling is completed, pump it into a whirlpool settler for precipitation, collect the liquid to obtain the boiling liquid;

[0081] S25. Inoculate 9 g of ale yeast into the said boiling liquid, conduct the main beer fermentation at 20 °C for 9 d. After fermentation is completed, cool down to 2 °C and let it stand for 36 h. After filtration, obtain yeast mud and the main beer fermentation liquid with a sugar degree of 1.45 °P. Wash, separate and dry the yeast mud, and transfer it into a drying tube for storage.

[0082] S26. Heat the said main beer fermentation liquid to 23 °C, add 4.5 g of the activated Brettanomyces yeast cultured in Example 2 after activation, then introduce it into a food-grade disinfected and sterilized Sherry barrel, and conduct the aging fermentation at 25 °C for 8 months to obtain the blueberry wild yeast aged sour beer.

[0083] Example 6

[0084] Prepare the blueberry wild yeast aged sour beer according to the following method:

[0085] S21. Crush 1.8 kg of wheat malt and 7.2 kg of pilsner malt, add water at 50 °C, fully stir, then raise the temperature to 69 °C for saccharification for 70 min to obtain wort with a degree of 14°;

[0086] S22. Inoculate 9 g of lactic acid bacteria into the wort, ferment acidify at 40 °C for 48 h to obtain an acidified fermentation broth with a pH of 3.4;

[0087] S23. Add 2.5 kg of concentrated blueberry juice with a sugar content of 67 °Bx to the acidified fermentation broth, adjust the sugar content to obtain a mixed fermentation mash with a sugar content of 17°;

[0088] S24. Boil the mixed fermentation mash for 90 min, add 54 g of Hallertau hops 20 min before the end of boiling, and pump it into a whirlpool settler for precipitation after boiling is completed, collect the liquid to obtain a boiled liquid;

[0089] S25. Inoculate 10.5 g of ale yeast into the boiled liquid, conduct the main fermentation of brewing at 22 °C for 10 d, cool to 3 °C after fermentation is completed and let it stand for 48 h. After filtration, obtain yeast mud and the main fermentation liquid of brewing with a sugar content of 2.1 °P. Wash, separate and dry the yeast mud, and transfer it to a drying tube for storage.

[0090] S26. Raise the temperature of the main fermentation liquid of brewing to 24 °C, add 6 g of activated Brettanomyces yeast cultured in Example 2 after activation, then introduce it into a sherry barrel sterilized at the food grade, and conduct aging fermentation at 27 °C for 12 months to obtain blueberry wild yeast aged sour beer.

[0091] Comparative Example 1

[0092] To verify the beneficial effects of controlling the addition time of hops, the method for preparing blueberry wild yeast aged sour beer in this comparative example refers to Example 4; the difference between Comparative Example 4 and Example 4 is only that:

[0093] In S24, the addition time of Hallertau hops is before the start of boiling.

[0094] Comparative Example 2

[0095] To verify the beneficial effects of controlling the addition time of concentrated blueberry juice, prepare blueberry wild yeast aged sour beer according to the following method:

[0096] S31. Crush 3 kg of wheat malt and 6 kg of pilsner malt, add water at 50 °C, fully stir, then raise the temperature to 67 °C for saccharification for 50 min to obtain wort with a degree of 11°;

[0097] S32. Inoculate 6 g of lactic acid bacteria into the wort, and carry out acidification fermentation at 37 °C for 48 h to obtain an acidified fermentation broth with a pH of 3.8;

[0098] S33. Boil the acidified fermentation broth for 60 min, add 36 g of Hallertau hops 10 min before the end of boiling, and pump it into a whirlpool settling tank for precipitation after the boiling is completed. Collect the liquid to obtain a boiled liquid;

[0099] S34. Inoculate 7.5 g of ale yeast into the boiled liquid, carry out the main brewing fermentation at 18 °C for 8 d, cool down to 1 °C after fermentation is completed, and let it stand for 24 h. After filtration, obtain yeast mud and the main brewing fermentation broth. Wash, separate and dry the yeast mud, and transfer it to a drying tube for storage.

[0100] S35 Add 2 kg of concentrated blueberry juice to the main brewing fermentation broth and adjust the sugar content to obtain a mixed fermentation broth with a sugar content of 14°;

[0101] S36 Heat the mixed fermentation broth to 22 °C, add 3 g of activated Brettanomyces yeast cultured in Example 1, then introduce it into a food-grade sterilized Sherry barrel, and carry out aging fermentation at 25 °C for 5 months to obtain blueberry wild yeast aged sour beer.

[0102] Comparative Example 3

[0103] To verify the beneficial effects of using concentrated fruit juice, prepare blueberry wild yeast aged sour beer according to the following method:

[0104] S41. Crush 3 kg of wheat malt and 6 kg of Pilsner malt, add water at 50 °C, fully stir, and then heat up to 67 °C for saccharification for 50 min to obtain wort with a concentration of 11°;

[0105] S42. Inoculate 6 g of lactic acid bacteria into the wort, and carry out acidification fermentation at 37 °C for 48 h to obtain an acidified fermentation broth with a pH of 3.8;

[0106] S43. Add 3 g of blueberry essence to the acidified fermentation broth, boil for 60 min, add 36 g of Hallertau hops 10 min before the end of boiling, and pump it into a whirlpool settling tank for whirlpool precipitation after the boiling is completed. Collect the liquid to obtain a boiled liquid;

[0107] S44. Inoculate 7.5 g of ale yeast into the boiled liquid, carry out the main brewing fermentation at 18 °C for 8 d, cool down to 1 °C after fermentation is completed, and let it stand for 24 h. After filtration, obtain yeast mud and the main brewing fermentation broth. Wash, separate and dry the yeast mud, and transfer it to a drying tube for storage.

[0108] S45. Heat the main brewing fermentation broth to 22°C, add 3 g of the activated Brettanomyces yeast cultured in Example 1 after activation, then introduce it into a Sherry barrel that has been sterilized at the food-grade level, and carry out aging fermentation at 22°C for 5 months to obtain blueberry wild yeast aged sour beer.

[0109] Comparative Example 4

[0110] To verify the beneficial effects of pre-acidification, prepare blueberry wild yeast aged sour beer according to the following method:

[0111] S51. Crush 3 kg of wheat malt and 6 kg of Pilsner malt, add water at 50°C, fully stir, and then heat to 67°C for saccharification for 50 min to obtain wort with a degree of 11°;

[0112] S52 Add 2 kg of concentrated blueberry juice with a sugar content of 56°Bx to the wort, adjust the sugar content to obtain a mixed fermentation mash with a sugar content of 14°;

[0113] S53 Boil the mixed fermentation mash for 60 min, add 36 g of Hallertau hops 10 min before the end of boiling, and pump it into a whirlpool settling tank for precipitation after the boiling is completed, collect the liquid to obtain the boiled liquid;

[0114] S54. Inoculate 7.5 g of ale yeast into the boiled liquid, carry out main brewing fermentation at 18°C for 8 d, cool to 1°C after fermentation is completed, stand for 24 h, filter to obtain yeast mud and the main brewing fermentation broth, wash, separate and dry the yeast mud, and transfer it to a drying tube for storage.

[0115] S55. Inoculate 6 g of lactic acid bacteria into the main brewing fermentation broth, carry out acidification fermentation at 37°C for 48 h to obtain an acidified fermentation broth with a pH of 3.8;

[0116] S56. Heat the acidified fermentation broth to 22°C, add 3 g of the activated Brettanomyces yeast cultured in Example 1 after activation, then introduce it into a Sherry barrel that has been sterilized at the food-grade level, and carry out aging fermentation at 21°C for 5 months to obtain blueberry wild yeast aged sour beer.

[0117] Comparative Example 5

[0118] To verify the beneficial effects of aging fermentation using Brettanomyces yeast, prepare blueberry wild yeast aged sour beer according to the following method:

[0119] S61. Crush 3 kg of wheat malt and 6 kg of Pilsner malt, add water at 50°C, fully stir, and then heat to 67°C for saccharification for 50 min to obtain wort with a degree of 11°;

[0120] S62. Inoculate 6 g of lactic acid bacteria into the wort, and perform acidification fermentation at 37 °C for 48 h to obtain an acidified fermentation broth with a pH of 3.8;

[0121] S63. Add 2 kg of concentrated blueberry juice with a sugar content of 56 °Bx to the acidified fermentation broth, adjust the sugar content to obtain a mixed fermentation mash with a sugar content of 14 °;

[0122] S64. Boil the mixed fermentation mash for 60 min, add 36 g of Hallertau hops 10 min before the end of boiling, and pump it into a whirlpool sedimentation tank for sedimentation after the boiling is completed, collect the liquid to obtain a boiled liquid;

[0123] S65. Inoculate 7.5 g of ale yeast into the boiled liquid, perform the main fermentation of brewing at 18 °C for 8 d. After the main fermentation of brewing is completed, transfer it into a sherry barrel sterilized at the food grade, and carry out aging fermentation at 22 °C for 5 months to obtain blueberry wild yeast aged sour beer.

[0124] Determination of physical and chemical indexes in Experimental Example 1

[0125] Measure the physical and chemical indexes of the blueberry wild yeast aged sour beer prepared in Examples 4 to 6 and Comparative Examples 1 to 5. The measurement results are as follows in the table:

[0126]

[0127]

[0128] Sensory analysis scoring in Experimental Example 2

[0129] Invite 5 wine tasters to score the blueberry wild yeast aged sour beer prepared in Examples 4 to 6 and Comparative Examples 1 to 5 according to the sensory analysis method in "Beer Analysis Method" GB / T 4928-2008 (take the average value). The scoring results are as follows in the table:

[0130]

[0131] It can be seen from the above table that the blueberry wild yeast aged sour beer and its preparation method described in this application are pre-acidified by lactic acid bacteria, which can ensure the stable quality of the sour beer and is conducive to large-scale production by the winery; adding blueberry juice to participate in the main fermentation of brewing can make full use of the sugar and flavor substances in the juice. Adding hops before the end of boiling can reduce the bitterness of the wine body. Using the top-fermentation process of ale yeast for the main fermentation of brewing and using Brettanomyces yeast for aging fermentation can not only increase the content of flavor substances in the wine body, make the beer have a rich taste and complex aroma, but also make full use of the polysaccharides that ale yeast cannot decompose, improve the alcohol content of the sour beer, and is easily accepted by the market, with great economic value.

[0132] The above are only the preferred embodiments of the present application. It should be understood that the present application is not limited to the forms disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be changed within the scope of the concept described herein through the above teachings or the technology or knowledge in the relevant field. Any changes and variations made by those skilled in the art without departing from the spirit and scope of the present application shall fall within the protection scope of the appended claims of the present application.

Claims

1. Preparation method of blueberry wild artemisia aged sour beer, characterized in that It includes the following steps: Activating Brettanomyces at 24 - 28 °C for 2 days to obtain activated Brettanomyces; Crushing wheat malt and Pilsner malt at a weight ratio of 1:2 - 1:4 and saccharifying at 67 - 69 °C for 50 - 70 min to obtain wort; Inoculating lactic acid bacteria into the wort and performing acid fermentation at 37 - 40 °C for 48 h to obtain an acid fermentation broth with a pH of 3.4 - 3.8; Adding concentrated blueberry juice to the acid fermentation broth to obtain a mixed fermentation mash with a sugar content of 14 - 17 °P; Boiling the mixed fermentation mash for 60 - 90 min, adding hops 10 - 20 min before the end of boiling, and performing precipitation after boiling is completed, collecting the liquid to obtain a boiled liquid; Adding ale yeast to the boiled liquid, performing the main fermentation of brewing at 18 - 22 °C for 8 - 10 days, then cooling to 1 - 3 °C, and then performing static settling and filtration to obtain yeast mud and a main fermentation broth of brewing with a sugar content of 0.8 - 2.1 °P; and Heating the main fermentation broth of brewing to 22 - 24 °C, adding the activated Brettanomyces, and performing aging fermentation at 22 - 27 °C for 5 - 12 months to obtain the blueberry wild yeast aged sour beer; Among them, the weight ratio of the mixture of the wheat malt and Pilsner malt to the lactic acid bacteria, the ale yeast, and the Brettanomyces is 3000:2:2.5:1 - 3000:3:3.5:2; The hops include Hallertau hops; The weight ratio of the mixture of the wheat malt and Pilsner malt to the hops is 1000:4 - 1000:

6.

2. The preparation method according to claim 1, wherein The sugar content of the concentrated blueberry juice is 56 - 67 °Bx.

3. The blueberry wild yeast aged sour beer obtained by the preparation method according to any one of claims 1 - 2.

4. The blueberry wild wormwood-aged sour beer according to claim 3, characterized in that, The alcohol content of the blueberry wild yeast aged sour beer is 6.8 - 8.3% vol, the pH of the blueberry wild yeast aged sour beer is 3.3 - 3.7, and the residual sugar concentration of the blueberry wild yeast aged sour beer is 1.2 - 1.6 °P.

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