CN101845373A - Blueberry ice wine and making method thereof - Google Patents
Blueberry ice wine and making method thereof Download PDFInfo
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- CN101845373A CN101845373A CN201010181117.6A CN201010181117A CN101845373A CN 101845373 A CN101845373 A CN 101845373A CN 201010181117 A CN201010181117 A CN 201010181117A CN 101845373 A CN101845373 A CN 101845373A
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Abstract
The invention relates to a blueberry ice wine and a preparation method thereof, and the blueberry ice wine is prepared by fermenting and brewing mixed fermentation liquor consisting of 62% of blueberry juice, 15% of raspberry juice, 5% of strawberry juice, 8% of double red hill grape juice and 10% of Vidal grape juice in percentage by weight. The blueberry ice wine brewing method disclosed by the invention has the advantages that the blueberries, the raspberries, the strawberries and the grapes with rich functional components are adopted as main raw materials to be mixed and fermented, advanced technologies such as low-temperature control fermentation and pulse light sterilization are utilized, the technical problems of large acidity, poor chromaticity, poor taste and serious nutrient loss in the blueberry ice wine brewing process are solved, and the blueberry ice wine brewing method is clear and transparent, rich in fruity flavor, full and mellow, sweet and tasty and refreshing and has the unique characteristics of the blueberry ice wine. And the operation process is sanitary, safe and simple, the energy consumption is low, and no pollution is caused.
Description
Technical field
The present invention relates to a kind of blueberry ice wine and preparation method thereof, be specifically related to blueberry ice wine and method of brewing thereof, promptly pass through the pre-treatment of raw material, low temperature pressing, secondary adds yeast, temperature controlled fermentation, ageing, technologies such as sterilization by irradiation are produced the fruit wine with unique blueberry ice wine speciality.
Background technology
Behind the broken destemming of the many employings of present blueberry wine or wine making, fresh fruit is directly squeezed, though the fermentation of the leavening temperature more than 20 ℃ reduces fermentation period, product mouthfeel and typicalness and nutritive ingredient loss are serious.Ice wine is a development trend of the high-grade wine in the world, the harsh technology of the necessary temperature production of ice-wine, and the minority province that only is located in three countries such as Canadian German and Austria of north latitude 41-42 degree in the world can produce ice-wine.Beginning in 2000, China minority producer sells to domestic packing from buying ice wine abroad back, or artificial freezing grape.In the market seeing is ice-wine based on grape material more, and reports seldom about the ice wine with the blueberry main raw material.Problems such as mostly sterilization mode is pasteurize and UHT sterilization in the fruit wine process for processing at present, has the heating temperature height, and fragrance, local flavor, mouthfeel and nutritive ingredient loss are serious.
Summary of the invention
The objective of the invention is to solve in blueberry and the Vitis Amurensis wine brewing process problems such as acidity is big, colour difference, improve raw material heating temperature height in the blueberry ice wine course of processing, fragrance, local flavor, mouthfeel and the serious problem of nutritive ingredient loss, accomplish omnidistance low temperature fermentation, utilize property of raw material to reach nature and transfer characteristics such as sugar, acid adjustment.After production method adopts the low temperature harvesting freezing, direct low temperature pressing, secondary adds yeast, temperature controlled fermentation, advanced technologies means such as sterilization by irradiation, the fruit wine of producing is limpid transparent, and the smell of fruits is very sweet, plentiful mellow, sweet tasty and refreshing, have the speciality of unique blueberry ice wine.And the operating process health, safety, simple, energy consumption is low, and is pollution-free.
Blueberry ice wine provided by the invention is characterized in that the composition weight percent of mixed fermentation liquid is:
Blueberry juice 62%,
Raspberry juice 15%,
Strawberry juice 5%,
Two Red Hill Sucus Vitis viniferaes 8%,
Vidal Blanc Sucus Vitis viniferae 10%.
Blueberry ice wine making method provided by the invention is characterized in that comprising the steps:
A, the blueberry juice that fermented liquid is required, raspberry juice, the preparation of strawberry juice: with blueberry, raspberry, strawberry is respectively at outdoor low temperature-18 ℃--under 20 ℃ of conditions, sugar degree reaches under the 180g/L-250g/L condition, manually pluck, enter within the 10h in-1 ℃ of-1 ℃ of freezer cooling station slow freeze 50min after, enter-30 ℃ of freezing 18h-20h of freezing room, directly enter the hollander making beating, take by weighing slurry weight rapidly, add polygalacturonase according to slurry weight than the consumption that is 2.5 ‰, after being incubated 1h-1.5h under 40 ℃ of-43 ℃ of conditions, after the 2000r/min centrifugal filter is handled 10min, collect three kinds of slurries, standby;
The two Red Hill Sucus Vitis viniferaes that b, fermented liquid are required and the preparation of Vidal Blanc Sucus Vitis viniferae: two Red Hill grapes and Vidal Blanc grape are chosen in outdoor low temperature-15 ℃--22 ℃, sugar degree reaches under the 380g/L-400g/L condition, manually pluck, directly squeezing forms under the state of freezing;
C, fermented liquid preparation: example is mixed into fermented liquid with blueberry juice 62%, raspberry juice 15%, strawberry juice 5%, two Red Hill Sucus Vitis viniferae 8% and Vidal Blanc Sucus Vitis viniferae 10% by weight percentage;
Carry out low temperature, stepwise fermentation then, promptly for the first time in mixed fermentation liquid, add active dry yeast, both part by weight are: 1: 0.00008, then temperature is controlled at 13 ℃-15 ℃ fermentations 14 days-21 days, when ethanol content reaches 10%-15%, when sugar degree drops to 50g/L-80g/L, according to 100mgSO
2The consumption of/1000g fermented liquid is with SO
2Join in the fermented liquid, leave standstill behind the 4h and add active dry yeast for the second time in mixed fermentation liquid, both part by weight are: 1: 0.00002, temperature is reduced to 10 ℃-12 ℃ fermentations after 7 days-14 days, low temperature-1 ℃-1 ℃ of separate fermentation liquid again.
D, store sth. in a cellar: fermented liquid was stored sth. in a cellar 12-24 month under low temperature-1 ℃-1 ℃ of condition, former wine;
E, allotment: store sth. in a cellar back alcoholic strength content to low temperature and reach in the former wine of 13%-15%, add raspberry superoxide dismutase (SOD), both part by weight are 1: 0.0001-0.0002, also in former wine, add oligomeric isomaltose simultaneously, both part by weight are 1: 0.006-0.008, carry out mixing preparation.
F, sterilization: will allocate the back blueberry ice wine earlier behind heating 12min under 45 ℃ of conditions, directly with 600mL wine liquid, the 750mL vial of packing into sealing, put into radiation chamber, 60Co-gamma-rays with 5Gy dosage carries out sterilization to blueberry ice wine, keeps 8h, promoting ageing under 15 ℃ of conditions.Improve the color of blueberry ice wine, to keep the exclusive local flavor of blueberry ice wine.
Advantage of the present invention is: solved 1, that acidity in blueberry and the Vitis Amurensis wine brewing process is big, colour difference, mouthfeel are poor, the serious technical barrier of loss in the nutritive ingredient course of processing, product is limpid transparent, the smell of fruits is very sweet, plentiful mellow, sweet tasty and refreshing, the nutritive ingredient height has unique blueberry ice wine speciality.2,, transfer sugared acid adjustment, not outer sugaring source and acidic flavoring agent according to the material composition characteristics; Omnidistance low temperature control is handled, and the nutritive ingredient loss is few.3, product health, safety, the operating process science is simple, and is with low cost, and energy consumption is low, is easy to suitability for industrialized production, and is pollution-free to production environment.
Embodiment
Embodiment 1
Making method is specific as follows:
A, the blueberry juice that fermented liquid is required, raspberry juice, the preparation of strawberry juice: under outdoor low temperature-18 ℃ condition, sugar degree reaches 180g/L, the outdoor blue berry 1200g of artificial harvesting, raspberry fruit 1200g, strawberry fruit 1200g, respectively within 10h, after entering after the packing that-1 ℃ of-1 ℃ of freezer cooling station is slow and freezing 50min, enter-30 ℃ of freezing 18h of freezing room, enter the hollander making beating respectively, take by weighing slurry weight separately rapidly, blueberry slurries 1000g, raspberry slurries 1000g, strawberry slurries 1000g is the polygalacturonase that 2.5 ‰ consumption adds 2.5g respectively according to weight ratio, after being incubated 1.5h under 40 ℃ of conditions, after the 2000r/min centrifugal filter is handled 10min, collect slurries respectively, standby.
The two Red Hill Sucus Vitis viniferaes that b, fermented liquid are required and the preparation of Vidal Blanc Sucus Vitis viniferae: at outdoor low temperature-15 ℃, the grape sugar degree reaches under the 380g/L condition manually plucks, take by weighing the two Red Hill grapes of 1200g and the Vidal Blanc grape of 1200g, directly squeezing forms under the state of freezing, take by weighing slurries respectively, standby.
C, fermented liquid preparation: at first take by weighing the blueberry juice of 620g and the raspberry juice of 150g, the strawberry juice of 50g, two Red Hill Sucus Vitis viniferaes of 80g are after the Vidal Blanc Sucus Vitis viniferae of 100g mixes, carry out zymamsis, in the fermentation technology process, take low temperature, stepwise fermentation technology, promptly in mixed fermentation liquid, add for the first time part by weight and be 1: 0.00008 active dry yeast 0.08g after, temperature is controlled at 13 ℃ of fermentations 21 days, when ethanol content reaches 10%, when sugar degree drops to 80g/L, according to 100mgSO
2The consumption of/1000g fermented liquid is with 100mgSO
2Join in the fermented liquid, behind the static 4h for the second time after adding mixed fermentation liquid to add part by weight be 1: 0.00002 active dry yeast 0.02g, again temperature is reduced to 10 ℃ of fermentations after 14 days, under-1 ℃ of cold condition, extracts supernatant liquid to another fermenting container with pump and come separate fermentation liquid.
D, store sth. in a cellar: fermented liquid was stored sth. in a cellar 24 months under low temperature-1 ℃ condition, former wine;
E, allotment: get low temperature and store sth. in a cellar back alcoholic strength content and reach 13% former wine 6000g, add former wine part by weight and be 1: 0.0001 raspberry superoxide dismutase (SOD) 0.6g, add former wine part by weight simultaneously and be 1: 0.006 oligomeric isomaltose 36g, carry out mixing preparation.
F, sterilization: behind heating 12min under 45 ℃ of conditions, get deployed 600mL wine liquid respectively, the 750mL vial of packing into sealing, put into radiation chamber, 60Co-gamma-rays with 5Gy dosage carries out sterilization to blueberry ice wine, under 15 ℃ of conditions, keep 8h, make the abundant blueberry ice wine of nutritive value.
Embodiment 2
Making method is specific as follows:
A, the blueberry juice that fermented liquid is required, raspberry juice, the preparation of strawberry juice: under outdoor low temperature-19 ℃ condition, sugar degree reaches 215g/L, the outdoor blue berry 1200g of artificial harvesting, raspberry fruit 1200g, strawberry fruit 1200g, respectively within 10h, after entering after the packing that-1 ℃ of-1 ℃ of freezer cooling station is slow and freezing 50min, enter-30 ℃ of freezing 19h of freezing room, enter the hollander making beating respectively, take by weighing slurry weight separately rapidly, blueberry slurries 1000g, raspberry slurries 1000g, strawberry slurries 1000g is the polygalacturonase that 2.5 ‰ consumption adds 2.5g respectively according to weight ratio, after being incubated 1.3h under 42 ℃ of conditions, after the 2000r/min centrifugal filter is handled 10min, collect slurries respectively, standby.
The two Red Hill Sucus Vitis viniferaes that b, fermented liquid are required and the preparation of Vidal Blanc Sucus Vitis viniferae: at outdoor low temperature-18 ℃, the grape sugar degree reaches under the 390g/L condition manually plucks, take by weighing the two Red Hill grapes of 1200g and the Vidal Blanc grape of 1200g, directly squeezing forms under the state of freezing, take by weighing slurries respectively, standby.
C, fermented liquid preparation: at first take by weighing the blueberry juice of 620g and the raspberry juice of 150g, the strawberry juice of 50g, two Red Hill Sucus Vitis viniferaes of 80g are after the Vidal Blanc Sucus Vitis viniferae of 100g mixes, carry out zymamsis, in the fermentation technology process, take low temperature, stepwise fermentation technology, promptly in mixed fermentation liquid, add for the first time part by weight and be 1: 0.00008 active dry yeast 0.08g after, temperature is controlled at 14 ℃ of fermentations 17 days, when ethanol content reaches 12%, when sugar degree drops to 60g/L, according to 100mgSO
2The consumption of/1000g fermented liquid is with 100mgSO
2Join in the fermented liquid, behind the static 4h for the second time after adding mixed fermentation liquid to add part by weight be 1: 0.00002 active dry yeast 0.02g,, again temperature is reduced to 11 ℃ of fermentations after 10 days, under 0 ℃ of cold condition, extract supernatant liquid to another fermenting container with pump and come separate fermentation liquid.
D, store sth. in a cellar: fermented liquid was stored sth. in a cellar 18 months under 0 ℃ of condition of low temperature, former wine;
E, allotment: get low temperature and store sth. in a cellar back alcoholic strength content and reach 14% former wine 6000g, add former wine part by weight and be 1: 0.00015 raspberry superoxide dismutase (SOD) 0.9g, add former wine part by weight simultaneously and be 1: 0.007 oligomeric isomaltose 42g, carry out mixing preparation.
F, sterilization: behind heating 12min under 45 ℃ of conditions, get deployed 600mL wine liquid respectively, the 750mL vial of packing into sealing, put into radiation chamber, 60Co-gamma-rays with 5Gy dosage carries out sterilization to blueberry ice wine, under 15 ℃ of conditions, keep 8h, make the abundant blueberry ice wine of nutritive value.
Embodiment 3
Making method is specific as follows:
A, the blueberry juice that fermented liquid is required, raspberry juice, the preparation of strawberry juice: under outdoor low temperature-20 ℃ condition, sugar degree reaches 250g/L, the outdoor blue berry 1200g of artificial harvesting, raspberry fruit 1200g, strawberry fruit 1200g, respectively within 10h, after entering after the packing that-1 ℃ of-1 ℃ of freezer cooling station is slow and freezing 50min, enter-30 ℃ of freezing 20h of freezing room, enter the hollander making beating respectively, take by weighing slurry weight separately rapidly, blueberry slurries 1000g, raspberry slurries 1000g, strawberry slurries 1000g is the polygalacturonase that 2.5 ‰ consumption adds 2.5g respectively according to weight ratio, after being incubated 1h under 43 ℃ of conditions, after the 2000r/min centrifugal filter is handled 10min, collect slurries respectively, standby.
The two Red Hill Sucus Vitis viniferaes that b, fermented liquid are required and the preparation of Vidal Blanc Sucus Vitis viniferae: at outdoor low temperature-22 ℃, the grape sugar degree reaches under the 400g/L condition manually plucks, take by weighing the two Red Hill grapes of 1200g and the Vidal Blanc grape of 1200g, directly squeezing forms under the state of freezing, take by weighing slurries respectively, standby.
C, fermented liquid preparation: at first take by weighing the blueberry juice of 620g and the raspberry juice of 150g, the strawberry juice of 50g, two Red Hill Sucus Vitis viniferaes of 80g are after the Vidal Blanc Sucus Vitis viniferae of 100g mixes, carry out zymamsis, in the fermentation technology process, take low temperature, stepwise fermentation technology, promptly in mixed fermentation liquid, add for the first time part by weight and be 1: 0.00008 active dry yeast 0.08g after, temperature is controlled at 15 ℃ of fermentations 14 days, when ethanol content reaches 15%, when sugar degree drops to 50g/L, according to 100mgSO
2The consumption of/1000g fermented liquid is with 100mgSO
2Join in the fermented liquid, behind the static 4h for the second time after adding mixed fermentation liquid to add part by weight be 1: 0.00002 active dry yeast 0.02g, again temperature is reduced to 12 ℃ of fermentations after 7 days, under 1 ℃ of cold condition, extracts supernatant liquid to another fermenting container with pump and come separate fermentation liquid.
D, store sth. in a cellar: fermented liquid was stored sth. in a cellar 12 months under 1 ℃ of condition of low temperature, former wine;
E, allotment: get low temperature and store sth. in a cellar back alcoholic strength content and reach 15% former wine 6000g, add former wine part by weight and be 1: 0.0002 raspberry superoxide dismutase (SOD) 1.2g, add former wine part by weight simultaneously and be 1: 0.008 oligomeric isomaltose 48g, carry out mixing preparation.
F, sterilization: behind heating 12min under 45 ℃ of conditions, get deployed 600mL wine liquid respectively, the 750mL vial of packing into sealing, put into radiation chamber, 60Co-gamma-rays with 5Gy dosage carries out sterilization to blueberry ice wine, under 15 ℃ of conditions, keep 8h, make the abundant blueberry ice wine of nutritive value.
Claims (2)
1. blueberry ice wine is characterized in that the composition weight percent of mixed fermentation liquid is:
Blueberry juice 62%,
Raspberry juice 15%,
Strawberry juice 5%,
Two Red Hill Sucus Vitis viniferaes 8%,
Vidal Blanc Sucus Vitis viniferae 10%.
2. a blueberry ice wine making method as claimed in claim 1 is characterized in that comprising the steps:
A, the blueberry juice that fermented liquid is required, raspberry juice, the preparation of strawberry juice: with blueberry, raspberry, strawberry is respectively at outdoor low temperature-18 ℃--under 20 ℃ of conditions, sugar degree reaches under the 180g/L-250g/L condition, manually pluck, enter within the 10h in-1 ℃ of-1 ℃ of freezer cooling station slow freeze 50min after, enter-30 ℃ of freezing 18h-20h of freezing room, directly enter the hollander making beating, take by weighing slurry weight rapidly, add polygalacturonase according to slurry weight than the consumption that is 2.5 ‰, after being incubated 1h-1.5h under 40 ℃ of-43 ℃ of conditions, after the 2000r/min centrifugal filter is handled 10min, collect three kinds of slurries, standby;
The two Red Hill Sucus Vitis viniferaes that b, fermented liquid are required and the preparation of Vidal Blanc Sucus Vitis viniferae: two Red Hill grapes and Vidal Blanc grape are chosen in outdoor low temperature-15 ℃--22 ℃, sugar degree reaches under the 380g/L-400g/L condition, manually pluck, directly squeezing forms under the state of freezing;
C, fermented liquid preparation: example is mixed into fermented liquid with blueberry juice 62%, raspberry juice 15%, strawberry juice 5%, two Red Hill Sucus Vitis viniferae 8% and Vidal Blanc Sucus Vitis viniferae 10% by weight percentage;
Carry out low temperature, stepwise fermentation then, promptly for the first time in mixed fermentation liquid, add active dry yeast, both part by weight are: 1: 0.00008, then temperature is controlled at 13 ℃-15 ℃ fermentations 14 days-21 days, when ethanol content reaches 10%-15%, when sugar degree drops to 50g/L-80g/L, according to 100mgSO
2The consumption of/1000g fermented liquid is with SO
2Join in the fermented liquid, leave standstill behind the 4h and add active dry yeast for the second time in mixed fermentation liquid, both part by weight are: 1: 0.00002, temperature is reduced to 10 ℃-12 ℃ fermentations after 7 days-14 days, low temperature-1 ℃-1 ℃ of separate fermentation liquid again.
D, store sth. in a cellar: fermented liquid was stored sth. in a cellar 12-24 month under low temperature-1 ℃-1 ℃ of condition, former wine;
E, allotment: store sth. in a cellar back alcoholic strength content to low temperature and reach in the former wine of 13%-15%, add raspberry superoxide dismutase (SOD), both part by weight are 1: 0.0001-0.0002, also in former wine, add oligomeric isomaltose simultaneously, both part by weight are 1: 0.006-0.008, carry out mixing preparation.
F, sterilization: will allocate the back blueberry ice wine earlier behind heating 12min under 45 ℃ of conditions, directly with 600mL wine liquid, the 750mL vial of packing into sealing, put into radiation chamber, 60Co-gamma-rays with 5Gy dosage carries out sterilization to blueberry ice wine, keeps 8h, promoting ageing under 15 ℃ of conditions.
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