Blueberry wine brewing process and application thereof

Abstract

The invention provides a blueberry wine brewing process which comprises the following steps: S1, selecting, cleaning and crushing blueberries, and then putting the cleaned and crushed blueberry pulp, potassium metabisulfite, potassium bicarbonate and a fermentation nutrition additive into a temperature control fermentation tank; s2, putting active yeast into a temperature-controlled fermentation tank, performing temperature-controlled fermentation on the active yeast and the blueberry pulp, then performing sugar regulation on the fermented blueberry pulp, and putting edible tannin into the sugar-regulated blueberry pulp to increase the structure of the blueberry wine body and assist in resisting oxidation; through the synergistic effect of the oak chips, the active dry yeast, the edible tannin, the lactic acid bacteria, the active sodium bentonite, the potassium metabisulfite, the potassium bicarbonate and the fermentation nutrition additive auxiliary materials and precise parameter control in the process, the problems of high acerbity and single flavor of the traditional blueberry wine are solved, meanwhile, active ingredients are reserved to the maximum extent, and the taste of the blueberry wine is improved. The method conforms to the high-efficiency and functional trend of modern fruit wine, and the anthocyanin degradation and fermentation time is shortened.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of blueberry wine brewing, and particularly relates to a blueberry wine brewing process and application thereof. BACKGROUND

[0002] Blueberry is a general term for Vaccinium L. blue berry plants, and becomes a global health economic crop with unique flavor, high nutrient density and cross-field application. When blueberries are in oversupply, they are fermented into fruit wine as main raw materials. The fruit wine is gradually becoming a new fruit wine product because it is rich in anthocyanins, selenium, SOD, amino acids, vitamins and other nutrients, and has a sweet and sour taste, and a light bitter taste. In the existing blueberry wine brewing, anthocyanins are severely degraded during fermentation and sterilization, and the flavor of the blueberry wine is not good, the taste is slightly sour, and the essence of the blueberry is not present. In addition, the fermentation time is too long. Therefore, a blueberry wine brewing process and application thereof are provided. SUMMARY

[0003] Therefore, the blueberry wine brewing process and application thereof provided by the embodiments of the present application can solve or alleviate the technical problems in the prior art, and at least provide a beneficial choice.

[0004] The technical solution of the embodiments of the present application is as follows: a blueberry wine brewing process, comprising the following steps: S1, selecting and cleaning blueberries, crushing the blueberries, then putting the cleaned and crushed blueberry pulp, potassium metabisulfite, potassium bicarbonate and fermentation nutrient additives into a temperature-controlled fermentation tank; S2, putting active yeast into the temperature-controlled fermentation tank, and controlling the temperature of the fermentation of the blueberry pulp, then adjusting the sugar of the fermented blueberry pulp, and putting edible tannin into the blueberry pulp after sugar adjustment to increase the structure of the blueberry wine body and assist in antioxidant, and then adding oak chips for aroma enhancement; S3, separating the wine residue from the blueberry wine body fermented in S2 and performing secondary fermentation, and aging the wine liquid through a wine storage barrel with oak chips; S4, clarifying and stabilizing the wine liquid aged in S3; S5, filling and sterilizing the wine liquid after S4.

[0005] In some embodiments, in the S1, mature blueberries with a sugar content of 8°Bx or more and an acidity of 8-9 g / L are selected, moldy fruits are removed, and the blueberries are soaked in 0.5% salt water for 15 minutes for sterilization, then rinsed with clean water and drained, the drained blueberries are lightly crushed, and 30% of the blueberry pulp is reserved to avoid complete crushing to preserve the freshness of the juice, and the crushed blueberry pulp is put into the temperature-controlled fermentation tank.

[0006] In some embodiments, in the S2, the active dry yeast is activated with 5% sugar water for 20 minutes to ensure the inoculation amount of 0.5 g / L, then the activated active dry yeast is put into the crushed blueberry pulp, and the temperature of the temperature-controlled fermentation tank is strictly controlled at 20-25℃ to avoid high temperature damage to anthocyanins, then sucrose is added in the temperature-controlled fermentation tank to ferment the blueberry pulp to 18-20°Bx, so that the target alcohol content of the fermented blueberry pulp is 10-12%vol, and the osmotic pressure is prevented from inhibiting the yeast by adding 3-4 times, then 0.05-0.1 g / L of edible tannin is added into the temperature-controlled fermentation tank to enhance the structure of the blueberry wine body and assist the antioxidant, then 5-10 g / L of medium roasted oak chips is added into the blueberry wine body to impart vanilla and smoked flavors to the blueberry wine body, and the daily stirring 2 times promotes the extraction of pigments and flavor substances.

[0007] In some embodiments, in the S3, after the primary fermentation is completed, the lees is separated, the wine is transferred to a clean container, 20-40 mg / L of lactic acid bacteria is added for malolactic fermentation, then the secondary fermentation is carried out at 15-20℃ for 12-15 days in a temperature-controlled box to reduce the astringency, then the secondary fermented wine is transferred to a wine storage barrel with oak chips, and stored at 10-15℃ for 3-6 months, the sediment is removed by decanting once a month, and the free SO2 is controlled at 20-30 mg / L to prevent oxidation of the wine body.

[0008] In some embodiments, in the S4, the aged wine liquid is subjected to clarification and stability treatment by adding 0.5-1 g / L of active sodium bentonite to the secondary fermented wine liquid, and stirring at low speed for 30 minutes, then freezing it in a-4℃ environment for 5-10 days to promote the precipitation of tartrate crystals and avoid sedimentation after bottling, then sequentially passing through 0.45 μm and 0.20 μm microporous membranes to completely sterilize and retain anthocyanins.

[0009] In some embodiments, in the S5, the fermented wine liquid is subjected to bottling and sterilization treatment, and before bottling, the wine liquid needs to be supplemented with SO2 to reach a free concentration of 20-30 mg / L, and food-grade CO2 is charged to 0.3-0.5 MPa, then the wine liquid is heated to 68-70℃ for 20 minutes.

[0010] In some embodiments, potassium metabisulfite 80-120 mg / kg inhibits bacteria and antioxidant.

[0011] In some embodiments, when the pH of the blueberry jam is less than 3.1, 0.5-1 g / L of potassium bicarbonate is added to adjust the pH of the blueberry jam to 3.1-3.5 to protect the stability of anthocyanins.

[0012] In some embodiments, fermentation nutrient supplement 0.1-0.2 g / L promotes yeast activity.

[0013] The process is applied to brewing blueberry wine, and the fermentation speed and flavor of the blueberry wine are improved.

[0014] The embodiment of the present application has the following advantages due to the adoption of the above technical solutions: The present application solves the problems of high astringency and single flavor of traditional blueberry wine by the synergistic effect of oak chips, active dry yeast, edible tannin, lactic acid bacteria, active sodium bentonite, potassium metabisulfite, potassium bicarbonate and fermentation nutrient adjuvant accessories and precise parameter control in the process, while maximizing the retention of active ingredients, meeting the modern fruit wine high efficiency and functional trend, reducing the degradation of anthocyanins and fermentation time.

[0015] The above summary is only for the purpose of the description and is not intended to limit in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features will be readily apparent to those skilled in the art by reference to the drawings and the following detailed description. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed to be used in the embodiments or prior art description will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0017] Figure 1 The process flow chart of the present application. DETAILED DESCRIPTION

[0018] In the following, only some exemplary embodiments are simply described. As those skilled in the art can recognize, the described embodiments can be modified in various different ways without departing from the spirit or scope of the present application. Therefore, the drawings and description are considered to be exemplary in nature rather than limiting.

[0019] It should be noted that the terms "first", "second", "symmetric", "array", "provided", "provided with" and the like are only used for distinguishing description and position description purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Therefore, the features limited by "first", "symmetric" and the like can explicitly or implicitly include one or more features; similarly, for some features that are not limited in number by "two", "three" and the like, it should be noted that the features also belong to explicitly or implicitly including one or more feature quantities;

[0020] In this invention, unless otherwise explicitly specified and limited, terms such as "installation," "connection," and "fixation" should be interpreted broadly; for example, they can refer to a fixed connection, a detachable connection, or an integral molding; they can refer to a mechanical connection, a direct connection, a welding connection, or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the accompanying drawings and specific circumstances.

[0021] The embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0022] like Figure 1 As shown, this embodiment of the invention provides a blueberry wine brewing process, including the following steps: S1. Select, wash, and crush the blueberries. Then, add the washed and crushed blueberry pulp, potassium metabisulfite, potassium bicarbonate, and fermentation nutrient aids into a temperature-controlled fermentation tank. S2. Add active yeast to a temperature-controlled fermentation tank and ferment it with blueberry pulp at a controlled temperature. Then, adjust the sugar content of the fermented blueberry pulp and add edible tannins to the adjusted blueberry pulp to increase the structure of the blueberry wine and assist in anti-oxidation. After that, add oak chips for aroma enhancement. S3. Separate the lees from the blueberry wine fermented in S2 and carry out a second fermentation. Then, age the fermented wine in storage tanks with oak chips. S4. Clarify and stabilize the aged wine from S3. S5. The wine treated in S4 is then bottled and sterilized.

[0023] In this embodiment, specifically in S1, mature blueberries with a sugar content ≥8°Bx and an acidity of 8-9 g / L are selected, moldy and rotten fruits are removed, and they are soaked in 0.5% salt water for 15 minutes to sterilize them. After rinsing with clean water, they are drained, and the drained blueberries are slightly crushed while retaining 30% of the blueberry pulp to avoid completely crushing them in order to preserve the freshness of the juice. The crushed blueberry pulp is then put into a temperature-controlled fermentation tank.

[0024] In this embodiment, specifically, when crushing blueberries, the stems and sepals of the blueberries need to be separated to reduce the astringency of tannins.

[0025] In this embodiment, specifically, in S2, the active dry yeast is activated with 5% sugar water for 20 minutes to ensure the inoculation amount of 0.5 g / L, and then the activated active dry yeast is put into the crushed blueberry pulp, and the temperature of the temperature-controlled fermentation tank is strictly controlled at 20-25℃ to avoid high temperature damage to anthocyanins, so that the retention rate of anthocyanins is increased by 20%, and then sucrose is added in the temperature-controlled fermentation tank to ferment the blueberry pulp to 18-20°Bx, so that the target alcohol content of the fermented blueberry pulp is 10-12%vol, and the osmotic pressure is prevented from inhibiting the yeast by adding 3-4 times, and then 0.05-0.1 g / L of edible tannin is added into the temperature-controlled fermentation tank to enhance the structure of the blueberry wine body and assist the antioxidant, and then 5-10 g / L of medium roasted oak chips are added into the blueberry wine body to impart vanilla and smoked flavors to the blueberry wine body, and the daily stirring is 2 times to promote the extraction of pigments and flavor substances.

[0026] In this embodiment, specifically, in S3, after the first fermentation is completed, the wine residue is separated, the wine liquid is transferred into a clean container, 20-40 mg / L of lactic acid bacteria is added for malolactic fermentation, and then the temperature-controlled incubator is used to control the temperature at 15-20℃ for secondary fermentation for 12-15 days to reduce the astringent feeling, and then the secondary fermented wine liquid is transferred into a wine storage barrel with oak chips and stored at 10-15℃ for 3-6 months, the tank is poured out once a month to remove the sediment, and the free SO2 is controlled at 20-30 mg / L to prevent the wine body from being oxidized.

[0027] In this embodiment, specifically, in S4, the clarification and stability treatment of the aged wine liquid is performed by adding 0.5-1 g / L of active sodium bentonite to the secondary fermented wine liquid, and stirring at low speed for 30 minutes, and then freezing it in a-4℃ environment for 5-10 days to promote the precipitation of tartrate crystals and avoid sedimentation after bottling, and then the wine is completely sterilized through 0.45 μm and 0.20 μm microporous membranes in turn, and the anthocyanins are retained.

[0028] In this embodiment, specifically, in S5, the fermented wine liquid is filled and sterilized before the wine liquid is supplemented with SO2 to reach a free concentration of 20-30 mg / L, and food-grade CO2 is filled to 0.3-0.5 MPa, and then the wine liquid is heated to 68-70℃ for 20 minutes.

[0029] In this embodiment, specifically, potassium metabisulfite 80-120 mg / kg is used to inhibit bacteria and antioxidant.

[0030] In this embodiment, specifically, when the pH of the blueberry jam is less than 3.1, 0.5-1 g / L of potassium bicarbonate is added to adjust the pH of the blueberry jam to 3.1-3.5 to protect the stability of anthocyanins.

[0031] In the embodiment, specifically, the fermentation nutrient aid is 0.1-0.2 g / L, and the yeast activity is promoted.

[0032] The application of the process in brewing blueberry wine is used to improve the fermentation speed and flavor of the blueberry wine.

[0033] In the embodiment, specifically, Tannin adding time: avoid adding when the alcohol content is high (>38%vol), to prevent turbidity caused by molecular precipitation; Oak chip selection: light roasting (160-180℃) increases sweetness, and heavy roasting (>200℃) enhances the smoky feeling.

[0034] The above merely illustrates the specific embodiments of the present application, but the protection scope of the present application is not limited to this. Any person skilled in the art can easily think of various changes or replacements within the technical range disclosed by the present application, and these should be covered in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A blueberry wine brewing process, characterized in that, Includes the following steps: S1. Select, wash, and crush the blueberries. Then, add the washed and crushed blueberry pulp, potassium metabisulfite, potassium bicarbonate, and fermentation nutrient aids into a temperature-controlled fermentation tank. S2. Add active yeast to a temperature-controlled fermentation tank and ferment it with blueberry pulp at a controlled temperature. Then, adjust the sugar content of the fermented blueberry pulp and add edible tannins to the adjusted blueberry pulp to increase the structure of the blueberry wine and assist in anti-oxidation. After that, add oak chips for aroma enhancement. S3. Separate the lees from the blueberry wine fermented in S2 and carry out a second fermentation. Then, age the fermented wine in storage tanks with oak chips. S4. Clarify and stabilize the aged wine from S3. S5. The wine treated in S4 is then bottled and sterilized.

2. The blueberry wine brewing process according to claim 1, characterized in that: In step S1, select ripe blueberries with a sugar content ≥8°Bx and an acidity of 8-9 g / L, remove moldy or rotten fruits, and soak them in 0.5% saline solution for 15 minutes to sterilize them. After rinsing with clean water, drain them and lightly crush the drained blueberries, retaining 30% of the blueberry pulp to avoid completely crushing them and to preserve the freshness of the juice. Put the crushed blueberry pulp into a temperature-controlled fermentation tank.

3. The blueberry wine brewing process and its application according to claim 1, characterized in that: In step S2, active dry yeast is activated for 20 minutes using 5% sugar water to ensure an inoculation amount of 0.5 g / L. The activated dry yeast is then added to crushed blueberry pulp, and the temperature of the temperature-controlled fermentation tank is strictly controlled at 20-25°C to prevent high temperatures from destroying anthocyanins. Sucrose is then added to the temperature-controlled fermentation tank to bring the fermented blueberry pulp to 18-20°Bx, achieving a target alcohol content of 10-12% vol. This is done in 3-4 additions to prevent osmotic pressure from inhibiting the yeast. Subsequently, 0.05-0.1 g / L of edible tannins is added to the temperature-controlled fermentation tank to enhance the structure of the blueberry wine and aid in antioxidant activity. Finally, 5-10 g / L of moderately toasted oak chips are added to the blueberry wine to impart vanilla and smoky flavors. The wine is stirred twice daily to promote the extraction of pigments and flavor compounds.

4. The blueberry wine brewing process and its application according to claim 1, characterized in that: In S3, after the primary fermentation is completed, the lees are separated, and the wine is transferred to a clean container. 20-40 mg / L of lactic acid bacteria are added for malolactic fermentation. Then, a secondary fermentation is carried out for 12-15 days at a temperature controlled at 15-20℃ to reduce the sourness. The wine from the secondary fermentation is then transferred to a storage tank with oak chips and sealed at 10-15℃ for 3-6 months. The tank is racked once a month to remove sediment, and the free SO2 is controlled at 20-30 mg / L to prevent oxidation of the wine.

5. The blueberry wine brewing process and its application according to claim 1, characterized in that: In S4, the aged wine undergoes clarification and stabilization treatment by adding 0.5-1 g / L of active sodium bentonite to the secondary fermented wine and stirring at low speed for 30 minutes. Then, it is frozen at -4°C for 5-10 days to promote the crystallization of tartrates and prevent precipitation after bottling. Subsequently, it is thoroughly sterilized by passing it through 0.45 μm and 0.20 μm microporous membranes in sequence, while retaining anthocyanins.

6. The blueberry wine brewing process and its application according to claim 1, characterized in that: In step S5, the fermented wine is bottled and sterilized. Before bottling, SO2 needs to be added to the wine to make the free concentration reach 20-30 mg / L, and food-grade CO2 is introduced to 0.3-0.5 MPa. Then, the wine is heated to 68-70°C and maintained for 20 minutes.

7. The blueberry wine brewing process and its application according to claim 1, characterized in that: Potassium metabisulfite at 80-120 mg / kg inhibits unwanted bacteria and has antioxidant properties.

8. The blueberry wine brewing process and its application according to claim 1, characterized in that: If the pH of the blueberry jam is less than 3.1, add potassium bicarbonate at a rate of 0.5-1 g / L to adjust the pH of the blueberry jam to within the range of 3.1-3.5, in order to protect the stability of anthocyanins.

9. The blueberry wine brewing process and its application according to claim 1, characterized in that: Fermentation nutrient aid 0.1-0.2g / L to promote yeast activity.

10. The application of the process described in any one of claims 1-9 in the production of blueberry wine, characterized in that: The process is used to improve the fermentation speed and flavor of blueberry wine.

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