CN101792707A - Blueberry (vaccinium uliginosum) brandy and production process thereof - Google Patents

Blueberry (vaccinium uliginosum) brandy and production process thereof Download PDF

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Publication number
CN101792707A
CN101792707A CN200910072744A CN200910072744A CN101792707A CN 101792707 A CN101792707 A CN 101792707A CN 200910072744 A CN200910072744 A CN 200910072744A CN 200910072744 A CN200910072744 A CN 200910072744A CN 101792707 A CN101792707 A CN 101792707A
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China
Prior art keywords
wine
months
fermentation
blueberry
carry
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CN200910072744A
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Chinese (zh)
Inventor
王晓辉
王林
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王晓辉
王林
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Application filed by 王晓辉, 王林 filed Critical 王晓辉
Priority to CN200910072744A priority Critical patent/CN101792707A/en
Publication of CN101792707A publication Critical patent/CN101792707A/en

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Abstract

The invention relates to blueberry (vaccinium uliginosum) brandy and a production process thereof. The production process for the brandy is characterized in that the production process for blueberry spirit base and flavoring spirit comprises the following steps: fine-selecting of fresh fruits, crushing, fermentation, fermentation finishing, fermentation separation, freezing, re-warming fermentation, index control, distillation, storage, and storage in a cask. The spirit base and the flavoring spirit are blended and toned, the spirit reaching the standard is stored for 12 months, and then the spirit leaves factory after passing index detection. The brandy has good health-care effect on eyes, protects blood capillaries, resists oxidation, delays cranial nerve senescence, enhances memory, has good effect of eliminating in vivo inflammation, particularly has the most remarkable effect on urinary tract infection and chronic nephritis, and also has the anti-cancer and health-care effects.

Description

Blueberry (bog bilberry) cognac and production technique thereof

Technical field:

The present invention relates to the technical field that fruit wine is produced.

Background technology:

Blueberry (bog bilberry) cognac nutritive value is very high, indigo really has pharmaceutical use, along with the reach of science, modern science and technology proof bog bilberry (blueberry) contains a large amount of materials useful to human health, comprise polyphenoils (VA, Vc, VE), boots acid (vb), antimicrobial component and abundant food fiber etc., the VMA (anthocyani pigment) of blueberry (bog bilberry) fruit has the good health care effect to eyes, can alleviate the tired of eye and improve night vision, protection capillary vessel and oxidation resistant effect; Delay the cranial nerve aging, memory; Have the effect of inflammation in the good elimination body, especially remarkable to the effect of urinary tract infections, chronic nephritis; Also has the antitumous effect health-care effect.Indigo really has heat-clearing, detoxifcation, and row heat poison when controlling, the furunculosis carbuncle is swollen, erysipelas, infantile malnutrition due to digestive disturbances or intestinalparasites erosion, the function of pemphigus.The value of blueberry (bog bilberry) and indigo fruit is more and more paid attention to by people, and blueberry (bog bilberry) cognac particularly is subjected to consumers in general's favor with the characteristics of the effect of its nutritive health-care and taste good.At present, also do not have the blueberry cognac on the market, especially through cold and hot processing fermentation back and with the cognac of flavouring wine mixing preparation.

Summary of the invention:

The object of the invention is to provide a kind of color and luster and taste good and is of value to blueberry (bog bilberry) cognac of health of people.

Embodiment:

Embodiment of the present invention (one) is the preparation technology who carries out earlier wine base and flavouring wine respectively.The technology of wine base is to pack into after the vivid blue certain kind of berries of wine based raw material (bog bilberry) fragmentation that will clean up to ferment in the stainless cylinder of steel, fermenting to the wine degree is the blueberry wine base that ferments again after free juice wine being separated behind the 6-7 ° of %, after the wine base fermentation ends with after carrying out freezing 6 months after the skin slag cooling (temperature is at-5 ℃-15 ℃), add fermentation assistant and carry out the rewarming fermentation, rewarming fermentation about 60 days, temperature is at 13 ℃-15 ℃, the fermentation knot ended when the fermentation index reached 10 ° of % of wine degree, after earlier foreshot's wine tail being removed, after carrying out 40 ° of % of low wine degree again, after carrying out 70 ° of % of the liquor degree second time again, remove and in stainless cylinder of steel, store ageing 24 months behind the impurity in the wine base.

The technology of flavouring wine is that the vivid blue certain kind of berries of flavouring wine raw material (bog bilberry) that cleans up is packed in another stainless cylinder of steel after the fragmentation, and its skin slag is carried out 60 days mixed fermentation, and leavening temperature is at 15 ℃-18 ℃.The wine degree should be 11-12 ° of % when fermentation stopped, carry out low wine degree 40% again after, carry out liquor degree 70% second time again, remove impurity after the distillation and in stainless cylinder of steel, store ageing 24 months.

Wine base, flavouring wine are respectively through after storing 24 months in the stainless cylinder of steel, wine base degree of falling when exceeding 1.5 ° of %, the finished wine degree is got 80%, simultaneously flavouring wine degree of falling is got 20% during to the high 1.5 ° of % of finished wine degree, carry out the wine base and mix with flavouring wine and blend allotment, mix colours after the mixing (sucrose look) was by 6 months toning stability test after date, carrying out the work in-process index detects, after reaching standard, fall the assorted bottle that is filled into and store after 12 months, finished product dispatches from the factory after reaching and detecting index.

The invention process solution (two) is the preparation technology who carries out earlier wine base and flavouring wine respectively.The technology of wine base is to pack into after the vivid blue certain kind of berries of wine based raw material (bog bilberry) fragmentation that will clean up to ferment in the stainless cylinder of steel, fermenting to the wine degree is the blueberry wine base that ferments again after free juice wine being separated behind the 6-7 ° of %, after the wine base fermentation ends with after carrying out freezing 6 months after the skin slag cooling (temperature is at-5 ℃-15 ℃), add fermentation assistant and carry out the rewarming fermentation, rewarming fermentation about 60 days, temperature is at 13 ℃-15 ℃, the fermentation knot ended when the fermentation index reached 10 ° of % of wine degree, after earlier foreshot's wine tail being removed, after carrying out 40 ° of % of low wine degree again, after carrying out 70 ° of % of the liquor degree second time again, remove and in stainless cylinder of steel, store ageing behind the impurity in the wine base after 18 months, changed in the oak barrel old again storage again over to 12 months.

The technology of flavouring wine is that the vivid blue certain kind of berries of flavouring wine raw material (bog bilberry) that cleans up is packed in another stainless cylinder of steel after the fragmentation, and its skin slag is carried out 60 days mixed fermentation, and leavening temperature is at 15 ℃-18 ℃.The wine degree should be 11-12 ° of % when fermentation stopped, carry out low wine degree 40% again after, carry out liquor degree 70% second time again, remove impurity after the distillation and in stainless cylinder of steel, store ageing after 18 months, changed in the oak barrel old again storage again over to 12 months.

Wine base, flavouring wine are respectively through after storing 12 months in storage 18 months, the oak barrel in the stainless cylinder of steel, wine base degree of falling when exceeding 1.5 ° of %, the finished wine degree is got 80%, simultaneously flavouring wine degree of falling is got 20% during to the high 1.5 ° of % of finished wine degree, carrying out the wine base mixes with flavouring wine and blends allotment, mix colours in the stainless cylinder of steel (the sucrose look) of packing into after the mixing, toning stability test after date by 6 months, carrying out the work in-process index detects, after reaching standard, fall the assorted bottle that is filled into and store after 12 months, finished product dispatches from the factory after reaching and detecting index.

Claims (4)

1. blueberry (bog bilberry) cognac and the production technology of a cold and hot processing fermentation is characterized in that: after adopting the ethereal blue certain kind of berries (Vaccinium uliginosum) fruit to prepare blueberry fruit wine base and blue berry flavouring wine respectively, wine base and flavouring wine are blent allotment.
2. blueberry according to claim 1 (Vaccinium uliginosum) cognac is characterized in that: with blueberry (Vaccinium uliginosum) fruit is raw material.
3. blueberry according to claim 1 (Vaccinium uliginosum) cognac, embodiment (one) is characterized in that: the preparation technology who carries out earlier wine base and flavouring wine respectively, the technology of wine base is to carry out freezing (temperature is at-5 ℃-15 ℃) earlier 6 months after the fermentation, carry out rewarming fermentation 60 days again, temperature is at 13 ℃-15 ℃.In stainless cylinder of steel, stored 24 months after the removal of impurities up to standard.The technology of the flavouring wine back up to standard (11-12 ° of %) that is to ferment, carry out low wine degree 40% after, carry out liquor degree 70% second time again, storage ageing 24 months in stainless cylinder of steel after the distillation removal of impurities.With wine base and the flavouring wine mixing preparation of having stored 24 months.
4. blueberry according to claim 1 (Vaccinium uliginosum) cognac, embodiment (two) is characterized in that: the preparation technology who carries out earlier wine base and flavouring wine respectively, the technology of wine base is to carry out freezing (temperature is at-5 ℃-15 ℃) earlier 6 months after the fermentation, carry out rewarming fermentation 60 days again, temperature is at 13 ℃-15 ℃.In stainless cylinder of steel, stored 24 months after the removal of impurities up to standard, changed in the oak barrel old again storage again over to 12 months.。The technology of the flavouring wine back up to standard (11-12 ° of %) that is to ferment, carry out low wine degree 40% after, carry out liquor degree 70% second time again, storage ageing 24 months in stainless cylinder of steel after the distillation removal of impurities changed in the oak barrel old again storage over to 12 months again.18 months wine base and flavouring wine mixing preparation will in oak barrel, have been stored.
CN200910072744A 2009-08-27 2009-08-27 Blueberry (vaccinium uliginosum) brandy and production process thereof CN101792707A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
CN200910072744A CN101792707A (en) 2009-08-27 2009-08-27 Blueberry (vaccinium uliginosum) brandy and production process thereof

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102181350A (en) * 2011-04-20 2011-09-14 白山市林源春生态科技有限公司 Method for preparing blueberry raw wine
CN102399664A (en) * 2011-12-09 2012-04-04 贵州大学 Production method for blueberry red wine
CN102776100A (en) * 2012-08-25 2012-11-14 麻江县黔甬蓝莓有限公司 Process for preparing blueberry brandy
CN103103073A (en) * 2013-03-06 2013-05-15 中国农业大学 Brewing technique of blueberry fortified wine
CN103160403A (en) * 2011-12-12 2013-06-19 贵州大学 Production method for blueberry brandy
CN103255030A (en) * 2013-05-24 2013-08-21 贵州苗都酒业有限公司 Preparation method of blueberry brandy
CN103255032A (en) * 2013-05-31 2013-08-21 大兴安岭依莓饮品有限公司 Wild blueberry brandy and preparation method thereof
CN103468471A (en) * 2013-09-23 2013-12-25 伊春市鑫野实业有限公司 Three-berry spirit
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
CN104293585A (en) * 2014-09-29 2015-01-21 黔东南苗族侗族自治州林业科学研究所 Blueberry brandy and preparation method thereof
RU2560077C1 (en) * 2014-05-20 2015-08-20 Государственное бюджетное образовательное учреждение высшего профессионального образования "Иркутский государственный медицинский университет" Министерства здравоохранения Российской Федерации Eufrazine, medicinal herb tea possessing antioxidant and nootropic activity
CN105969624A (en) * 2016-06-22 2016-09-28 贵州恒达生物科技有限公司 Blueberry fruit flavor brandy and preparation method thereof

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102181350A (en) * 2011-04-20 2011-09-14 白山市林源春生态科技有限公司 Method for preparing blueberry raw wine
CN102181350B (en) * 2011-04-20 2013-02-13 白山市林源春生态科技有限公司 Method for preparing blueberry raw wine
CN102399664A (en) * 2011-12-09 2012-04-04 贵州大学 Production method for blueberry red wine
CN103160403A (en) * 2011-12-12 2013-06-19 贵州大学 Production method for blueberry brandy
CN102776100B (en) * 2012-08-25 2013-05-22 麻江县黔甬蓝莓有限公司 Process for preparing blueberry brandy
CN102776100A (en) * 2012-08-25 2012-11-14 麻江县黔甬蓝莓有限公司 Process for preparing blueberry brandy
CN103103073A (en) * 2013-03-06 2013-05-15 中国农业大学 Brewing technique of blueberry fortified wine
CN103255030A (en) * 2013-05-24 2013-08-21 贵州苗都酒业有限公司 Preparation method of blueberry brandy
CN103255032B (en) * 2013-05-31 2015-01-28 大兴安岭依莓饮品有限公司 Wild blueberry brandy and preparation method thereof
CN103255032A (en) * 2013-05-31 2013-08-21 大兴安岭依莓饮品有限公司 Wild blueberry brandy and preparation method thereof
CN103468471A (en) * 2013-09-23 2013-12-25 伊春市鑫野实业有限公司 Three-berry spirit
RU2560077C1 (en) * 2014-05-20 2015-08-20 Государственное бюджетное образовательное учреждение высшего профессионального образования "Иркутский государственный медицинский университет" Министерства здравоохранения Российской Федерации Eufrazine, medicinal herb tea possessing antioxidant and nootropic activity
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
CN104195021B (en) * 2014-09-04 2016-03-09 安吉县森之蓝蓝莓专业合作社 A kind of preparation method of fruit rice wine
CN104293585A (en) * 2014-09-29 2015-01-21 黔东南苗族侗族自治州林业科学研究所 Blueberry brandy and preparation method thereof
CN104293585B (en) * 2014-09-29 2016-03-09 黔东南苗族侗族自治州林业科学研究所 A kind of Blueberry brandy and preparation method thereof
CN105969624A (en) * 2016-06-22 2016-09-28 贵州恒达生物科技有限公司 Blueberry fruit flavor brandy and preparation method thereof

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