CN102586056A

CN102586056A - Production method of blueberry ice wine

Info

Publication number: CN102586056A
Application number: CN2012100663354A
Authority: CN
Inventors: 陈长武; 李晓红; 张培刚; 刘晓秋; 任保国; 李皓
Original assignee: Jilin Teachers Institute of Engineering and Technology
Current assignee: Jilin Teachers Institute of Engineering and Technology
Priority date: 2012-03-14
Filing date: 2012-03-14
Publication date: 2012-07-18

Abstract

The invention provides a production method of blueberry ice wine, and belongs to the technical field of brewing. The production method comprises the steps as follows: freezing harvested mature blueberries in a freezing warehouse, then performing cold squeezing, fermenting the blueberry juice, separating out skin and residues, cooling the fermentation juice, and fully canning for storage for 2-3 years. According to the invention, juicing is carried out by freezing and cold squeezing to obtain frozen fruit juice concentrate, so that the defect that the blueberry is low in sugar degree and insufficient in aroma is overcome; the nutritional ingredients are greatly improved, the nutritional ingredient is high, the VE (vitamin E) content is 5-20 mu g/g, and the total amino acid content is 2.010-5.210%; the aroma is more delicate and richer by low-temperature fermentation; and owing to low-temperature storage, the problem of blueberry pigment stability is solved and the quality is further improved.

Description

A kind of working method of blueberry ice wine

Technical field

The invention belongs to technology and brewing technology, relate to a kind of working method of wine.

Background technology

Traditional blueberry wine brewing technique is both at home and abroad: adopt the mode of hot dipping to get the juice fermentation; Pol is low to need additional a large amount of sucrose to remedy or a spot of alcohol of restock; The anthocyanase decomposition handled and adopted to pigment will through stability repeatedly; Add other rich fragrant fruit juice and essence and remedy fragrance; Blueberry wine through this produced in conventional processes all descends in methods such as fragrance, quality and nutritive values greatly; Can't spawn high-quality blueberry wine; Also caused simultaneously the huge waste of rare blueberry pigment resource; Also brought loaded down with trivial details treatment process to production, this all is a restriction blueberry wine reasons of development.

Summary of the invention

The technical problem that the present invention will solve provides a kind of working method that can brew high-quality blueberry ice wine.

The scheme of technical solution problem of the present invention adopts following steps to accomplish:

1, the ripe blueberry that will gather was put in the freezer under-12 ℃ to-15 ℃ conditions freezing 12 to 16 days;

2, the blueberry destemming after freezing, deicing bits with manual work, the ice crystal that keeps the blueberry fruit do not melted with broken condition under carry out cold press, obtain freeze concentration blueberry juice, and measure its sugar part and be higher than 30Brix, adding SO ₂Make blueberry juice SO ₂Content reaches 80ppm;

3, ferment under 14 ℃ to the 18 ℃ conditions of blueberry juice that step 2 obtained, yeast phase 30-60 days, survey its pol and be 8 to 22Brix, alcoholic strength when 5% to 12% (v/v), stop fermentation, and carry out the skin slag and separate;

4, fermented juice is reduced to rapidly between 12 ℃ to 4 ℃, and add SO ₂To total SO ₂Content is 150ppm;

5, under 4 ℃ of-12 ℃ of environment, canful is stored 2-3, during carry out tank switching by conventional brewing method, clarifying treatment and filter management.

The refrigerated optimum temps is-13 ℃ in the step 1.

The optimum temps of fermentation is 16 ℃ in the step 3.

In the step 4 the fermented juice temperature is reduced to 8 ℃ and is optimum temps.

The present invention adopts freezing cold extracting juice to abandon hot dipping and gets the juice mode and make blueberry obtain freeze concentration fruit juice, has solved the low insufficient flaw of fragrance of blueberry pol; And nutritive ingredient is significantly improved, VE content 2.5～9.5ug/g in the traditional technology blueberry wine, total aminoacid content 1.085%～2.549%.About adopting new technology the back nutritive ingredient doubling, VE content 5～20ug/g wherein, total aminoacid content 2.010%～5.210%; Low temperature fermentation makes fragrance fine and smooth more abundant; Cryopreservation has solved the stable problem of blueberry pigment, and quality is further enhanced.

Embodiment

1, the ripe blueberry that will gather was put in the freezer under-13 ℃ of conditions freezing 15 days; Destemming, deicing bits keep the ice crystal of blueberry fruit under by thawing and broken condition, to carry out cold press, obtain freeze concentration blueberry juice; And measure its sugar part and be higher than 30Brix, add SO ₂Make blueberry juice SO ₂Content reaches 80ppm, again with fermenting under 16 ℃ of conditions of blueberry juice, yeast phase 50 days, survey its pol and be 8 to 22Brix, alcoholic strength when 5% to 12% (v/v), stop fermentation, and carry out the skin slag and separate, fermented juice is reduced to 8 ℃ rapidly, and adds SO ₂To total SO ₂Content is 150ppm, and under 4 ℃ of-12 ℃ of environment, canful is stored 2-3, during carry out tank switching by conventional brewing method, clarifying treatment and filter management.

2, the ripe blueberry that will gather was put in the freezer under-12 ℃ of conditions freezing 16 days; Destemming, deicing bits keep the ice crystal of blueberry fruit under by thawing and broken condition, to carry out cold press, obtain freeze concentration blueberry juice; And measure its sugar part and be higher than 30Brix, add SO ₂Make blueberry juice SO ₂Content reaches 80ppm, again with fermenting under 18 ℃ of conditions of blueberry juice, yeast phase 30 days, survey its pol and be 8 to 22Brix, alcoholic strength when 5% to 12% (v/v), stop fermentation, and carry out the skin slag and separate, fermented juice is reduced to 12 ℃ rapidly, and adds SO ₂To total SO ₂Content is 150ppm, and under 4 ℃ of-12 ℃ of environment, canful is stored 2-3, during carry out tank switching by conventional brewing method, clarifying treatment and filter management.

3, the ripe blueberry that will gather was put in the freezer under-15 ℃ of conditions freezing 12 days; Destemming, deicing bits keep the ice crystal of blueberry fruit under by thawing and broken condition, to carry out cold press, obtain freeze concentration blueberry juice; And measure its sugar part and be higher than 30Brix, add SO ₂Make blueberry juice SO ₂Content reaches 80ppm, again with fermenting under 14 ℃ of conditions of blueberry juice, yeast phase 60 days, survey its pol and be 8 to 22Brix, alcoholic strength when 5% to 12% (v/v), stop fermentation, and carry out the skin slag and separate, fermented juice is reduced to 4 ℃ rapidly, and adds SO ₂To total SO ₂Content is 150ppm, and under 4 ℃ of-12 ℃ of environment, canful is stored 2-3, during carry out tank switching by conventional brewing method, clarifying treatment and filter management.

Claims

1. the working method of blueberry ice wine is characterized in that being accomplished by following steps:

(1) the ripe blueberry that will gather was put in the freezer under-12 ℃ to-15 ℃ conditions freezing 12 to 16 days;

(2) the blueberry destemming after freezing, deicing bits with manual work, the ice crystal that keeps the blueberry fruit do not melted with broken condition under carry out cold press, obtain freeze concentration blueberry juice, and measure its sugar part and be higher than 30Brix, adding SO ₂Make blueberry juice SO ₂Content reaches 80ppm;

(3) ferment under 14 ℃ to the 18 ℃ conditions of blueberry juice that step 2 obtained, yeast phase 30-60 days, survey its pol and be 8 to 22Brix, alcoholic strength 5% to 12%v/v the time, stop fermentation, and carry out the skin slag and separate;

(4) fermented juice is reduced to rapidly between 12 ℃ to 4 ℃, and add SO ₂To total SO ₂Content is 150ppm;

(5) under 4 ℃ of-12 ℃ of environment, canful is stored 2-3, during carry out tank switching by conventional brewing method, clarifying treatment and filter management.

2. the working method of blueberry ice wine according to claim 1, it is characterized in that: freezing temp is-13 ℃.

3. the working method of blueberry ice wine according to claim 1, it is characterized in that: leavening temperature is 16 ℃.

4. the working method of blueberry ice wine according to claim 1 is characterized in that: the fermented juice temperature is reduced to 8 ℃.