CN102618414B - Method for brewing wild bilberry ice wine - Google Patents

Method for brewing wild bilberry ice wine Download PDF

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Publication number
CN102618414B
CN102618414B CN 201210087760 CN201210087760A CN102618414B CN 102618414 B CN102618414 B CN 102618414B CN 201210087760 CN201210087760 CN 201210087760 CN 201210087760 A CN201210087760 A CN 201210087760A CN 102618414 B CN102618414 B CN 102618414B
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China
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blueberry
fermentation
temperature
wine
wild
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CN 201210087760
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Chinese (zh)
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CN102618414A (en
Inventor
于浩淼
葛洪洸
吴双明
霍长琨
李禹萦
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大兴安岭北极冰蓝莓酒庄有限公司
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Abstract

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.

Description

The brewing method of wild blueberry ice wine

Technical field

The present invention relates to a kind of method of utilizing complex enzyme zymohydrolysis and low temperature anaerobic fermentation technology to brewage wild blueberry ice wine, belong to the preparation field of alcoholic beverage.

Background technology

Blueberry (Blueberry) formal name used at school blueberry belongs to Ericaceae genus vaccinium plant.It is blue that fruit is, and drape layer white fruit powder, the pulp exquisiteness, and fruity is sour-sweet, and unique flavor is nutritious.

Blueberry (Blueberry) is the wild machaka of Ericaceae genus vaccinium, be called as indigo, bilberry etc. respectively in the different places of production, grow in that the blueberry among the virgin forest is called as to the north of China Daxing'an Mountainrange " toot persimmon ", blueberry can be resisted subzero 50 ℃ severe cold, root is grown in the frozen soil throughout the year, and its nutrient constituents of fruit is abundant.The wild blueberry nutritive value is high, is rare rare wild fruit.

According to the analysis of U.S. Tufts university, in 40 kinds of vegetables and fruit with anti-oxidant effectiveness, the anthocyanidin of blueberry (Anthocyanosides) content ranks the first.The anthocyanidin that blueberry contains is that content is the highest among all fruit and vegetables, and the abundantest part of anthocyanidin of blueberry is exactly at its distinctive purple pericarp position.

Special nutrition compositions such as the contained anthocyanidin (Anthocyanosides) of blueberry, organic germanium, organoselenium, ursin, amino acid, tartaric acid are that any plant is all incomparable, especially the anthocyanidin of being made up of 16 kinds of Vitamin P complexs (Bioflavonoids) has than the more superior physiologically active of general plant anthocyanidin.Chokeberry more and more receives the concern of food, healthcare products circle in recent years, is because unique nourishing function of blue berry anthocyanogen.Contain abundant anthocyanogen (anthocyanidin) in the fruit of blueberry, mainly contain microbiotic effect, anti-radical action, anti-vision degeneration and arteriosclerosis and thrombotic effect.Cranberry juice can be used for extracting the red pigment of cowberry pigment, is widely used in food color and cosmonaut, students in middle and primary schools and cooks the healthcare products that prevent that eyesight from reducing and degenerating.

According to the U.S., Japan, the scholar of European Section research, frequent edible blueberry goods, vision enhancing significantly, anti-eye strain; Skin nutrition; Delay the cranial nerve aging; The microangiopathy that is caused by diabetes there is therapeutic action; Cardiac function enhancing; The prevention senile dementia.Just because of nutrition and the medicinal function of blueberry, make international food and agricultural organization classify them one of as human five big heath food.Health care value to the blueberry goods is familiar with by more consumers gradually.

The treatment pseudomyopia that Japan famous pharmaceutical factory, the Northwest " king of medicine Pharmaceutical Co., Ltd " produces, the heath food " king of medicine blueberry treasured " of asthenopia relieving; France utilizes blueberry extract 85%, VC10%, β carotene 5% to make treatment of diabetic retinopathy change medicine " Difrarel " etc., all obtains good sales achievement in the whole world.China how tame biotechnology enterprise and large hospital are from external import blueberry or utilize the rare wild blueberry in Xing'an Mountains to extract anthocyanidin, develop the medicine for the treatment of pseudomyopia, asthenopia relieving.

Current, utilizing wild blueberry resource and its unique nutritive and health protection components to make high-grade wild blueberry wine nutritious, special taste also becomes the research direction that people make earnest efforts.Though more existing reports about the blueberry wine brewing method, for example number of patent application is the brewing method that 200610134929.9 patent of invention discloses a kind of blueberry wine, but the finished wine pol that this method is brewageed is on the low side, it is big to have pungency in mouthfeel, undesirable sour, in order to overcome deficiency of the prior art, the present invention has brewed a kind of special taste in conjunction with selection and the low temperature anaerobic fermentation technology of blueberry raw material on traditional blueberry wine brewing method basis blueberry ice wine, not only reduced the content of acid in traditional blueberry wine, make its mouthfeel mellow and full, and a series of volatile flavour content are significantly increased.Therefore, excise law of the present invention is improved the shortcoming of the thin peracid of blueberry, and the characteristics of fruital strong fragrance have obtained reinforcement, and the quality of the blueberry wine that brew goes out is improved.After fermentation bimester of process, the processing, the finished wine of brewageing has mellow dense blueberry fruital, aroma, and wine body clarification color and luster is magnificent, and mouthfeel is sweet strong, and has improved the rate of brewageing of blueberry.

Summary of the invention

The purpose of this invention is to provide a kind of method of utilizing complex enzyme zymohydrolysis and low temperature anaerobic fermentation technology to brewage wild blueberry ice wine.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of brewing method of wild blueberry ice wine may further comprise the steps:

A. screen the subzero wild blueberry fruit of gathering below 5 ℃ of temperature, place the sealing and fermenting jar;

B. the prozyme that adds polygalacturonase, cellulase, hemicellulase carries out enzymolysis;

C. add purebred yeast in the fermentation liquid behind the enzymolysis, charge into carbon dioxide, ferment;

D. fermented liquid is separated with the skin slag, the fermented liquid after the separation adds blueberry fructose and carries out Secondary Fermentation;

E. stop fermentation with physical method;

F. the work in-process wine after stopping fermenting is packed after filtration, bottling, bottle store up and is dispatched from the factory after preserving.

Wherein, the weight ratio of polygalacturonase, cellulase, hemicellulase is 6: 3: 1 among the described step B, and the prozyme add-on is 20~100ml/1000kg.

Wherein, the enzymolysis time of described step B is 12~24 hours, and hydrolysis temperature is 20~25 ℃.

Wherein, the purebred yeast of described step C is that the purebred anti-acid yeast of fluorine moral draws in France, and add-on is 100~200g/1000kg.

Wherein, the pressure of carbon dioxide is 0.1~0.2MPa among the described step C.

Wherein, the leavening temperature of described step C is 15~20 ℃; Fermentation time 30~45 days.

Wherein, the blueberry fructose add-on of described step D is 90~180kg/1000kg.

Wherein, the Secondary Fermentation temperature of described step D is 15~20 ℃, fermentation time 10~20 days.

Wherein, the physical method of described step e comprises that diatomite filtration, Ultra High Temperature Short Time, degerming plate filter.

Wherein, the work in-process wine of described step F was preserved 6 months down at 10~15 ℃ with oak barrel.

The present invention adopts technique scheme, has the following advantages:

At first the present invention adopts the method that wild blueberry is gathered of postponing, and when temperature reaches subzero below 5 ℃ the time, wild blueberry fruit sugar degree can be up to 170g/l, and this will significantly improve the sugar degree of finished wine.In addition, employing injecting carbon dioxide in the sealing and fermenting jar carries out the technology of low temperature anaerobic fermentation, because the environment of jar interior anaerobic has activated the biological enzyme in the blueberry, has started the biochemical metabolism process of this biological enzyme.This special brewing method not only produces alcohol with some sugar decomposition in the blueberry, also increased the content of glycerine greatly, reduced sour content, thereby finished wine stimulation, undesirable sour have been reduced, and a series of volatile flavour content are significantly increased, the blueberry ice wine mouthfeel that makes brew go out is mellow and full, has been full of special fragrance and fruity, and is pure and fresh tasty and refreshing.So this special excise law is improved the shortcoming of the thin peracid of blueberry, the characteristics of fruital strong fragrance have obtained reinforcement, and the quality of the blueberry ice wine that brew goes out is improved.After fermentation bimester of process, the processing, the finished wine of brewageing has mellow dense blueberry fruital, aroma, and wine body clarification color and luster is magnificent, and mouthfeel is sweet strong, and has improved the rate of brewageing of blueberry.

Embodiment

Embodiment 1:

With filter out after temperature reaches subzero disease-free, fresh wild blueberry fruit destemming of gathering below 5 ℃, removal of impurities, place the sealing and fermenting jar without fragmentation; Add liquid polygalacturonase, cellulase and the hemicellulase (weight ratio is 6: 3: 1) that Tianjin good beneficial zymin Technew SA produces and carry out enzymolysis, this prozyme add-on is 20ml/1000kg, enzymolysis time is 24 hours, and hydrolysis temperature is 25 ℃; Draw the purebred anti-acid yeast of fluorine moral (LAFFORT) with adding 200g/1000kg France in the fermentation liquid behind the enzymolysis, charge into the 0.1MPa carbon dioxide and carry out the low temperature anaerobic fermentation, leavening temperature is controlled at 20 ℃; Fermentation time 45 days; The blueberry fermented liquid is separated with the skin slag, fermented liquid after the separation adds the blueberry fructose (Beifang Andeli Fruit JuiceCo., Ltd., Yantai produces, and sugar degree is more than 65%) that 180kg/1000kg extracts from blue berry, carry out Secondary Fermentation, leavening temperature is controlled at 20 ℃, fermentation time 20 days; With the work in-process wine of having handled well pass through diatomite filtration, Ultra High Temperature Short Time (sterilising temp: 115 ℃, high-temperature heating time: 8S, feeding temperature: 40 ℃, drop temperature: 40 ℃) respectively, the degerming plate filters three kinds of physical methods and stops fermentation; Work in-process wine after stopping fermenting is through oak barrel low temperature (10 ℃) storage in six months; The bottle storage after diatomite filtration, degerming membrane filtration (0.45 μ m polypropylene deep layer film) bottling of work in-process wine after the oak barrel storage is packed after six months and is dispatched from the factory.

Case study on implementation 2:

With filter out after temperature reaches subzero disease-free, fresh wild blueberry fruit destemming of gathering below 5 ℃, removal of impurities, place the sealing and fermenting jar without fragmentation; Add liquid polygalacturonase, cellulase and the hemicellulase (weight ratio is 6: 3: 1) that Tianjin good beneficial zymin Technew SA produces and carry out enzymolysis, this prozyme add-on is 50ml/1000kg, enzymolysis time is 18 hours, and hydrolysis temperature is 22 ℃; Draw the purebred anti-acid yeast of fluorine moral (LAFFORT) with adding 150g/1000kg France in the fermentation liquid behind the enzymolysis, charge into the 0.15MPa carbon dioxide and carry out the low temperature anaerobic fermentation, leavening temperature is controlled at 18 ℃, fermentation time 40 days; The blueberry fermented liquid is separated with the skin slag, fermented liquid after the separation adds the blueberry fructose (Beifang Andeli Fruit JuiceCo., Ltd., Yantai produces, and sugar degree is more than 65%) that 120kg/1000kg extracts from blue berry, carry out Secondary Fermentation, leavening temperature is controlled at 18 ℃, fermentation time 15 days; With the work in-process wine of having handled well pass through diatomite filtration, Ultra High Temperature Short Time (sterilising temp: 118 ℃, high-temperature heating time: 6S, feeding temperature: 42 ℃, drop temperature: 42 ℃) respectively, the degerming plate filters three kinds of physical methods and stops fermentation; Work in-process wine after stopping fermenting is through oak barrel low temperature (12 ℃) storage in six months; The bottle storage after diatomite filtration, degerming membrane filtration (0.45 μ m polypropylene deep layer film) bottling of work in-process wine after the oak barrel storage is packed after six months and is dispatched from the factory.

Case study on implementation 3:

With filter out after temperature reaches subzero disease-free, fresh wild blueberry fruit destemming of gathering below 5 ℃, removal of impurities, place the sealing and fermenting jar without fragmentation; Add liquid polygalacturonase, cellulase and the hemicellulase (weight ratio is 6: 3: 1) that Tianjin good beneficial zymin Technew SA produces and carry out enzymolysis, this prozyme add-on is 100ml/1000kg, enzymolysis time is 12 hours, and hydrolysis temperature is 20 ℃; Draw the purebred anti-acid yeast of fluorine moral (LAFFORT) with adding 100g/1000kg France in the fermentation liquid behind the enzymolysis, charge into the 0.2MPa carbon dioxide and carry out the low temperature anaerobic fermentation, leavening temperature is controlled at 15 ℃, fermentation time 30 days; The blueberry fermented liquid is separated with the skin slag, fermented liquid after the separation adds the blueberry fructose (Beifang Andeli Fruit JuiceCo., Ltd., Yantai produces, and sugar degree is more than 65%) that 90kg/1000kg extracts from blue berry, carry out Secondary Fermentation, leavening temperature is controlled at 15 ℃, fermentation time 10 days; With the work in-process wine of having handled well pass through diatomite filtration, Ultra High Temperature Short Time (sterilising temp: 120 ℃, high-temperature heating time: 4S, feeding temperature: 45 ℃, drop temperature: 45 ℃) respectively, the degerming plate filters three kinds of physical methods and stops fermentation; Work in-process wine after stopping fermenting is through oak barrel low temperature (15 ℃) storage in six months; The bottle storage after diatomite filtration, degerming membrane filtration (0.45 μ m polypropylene deep layer film) bottling of work in-process wine after the oak barrel storage is packed after six months and is dispatched from the factory.

More than these embodiment only be exemplary, scope of the present invention is not constituted any restriction.It will be understood by those skilled in the art that and down can make amendment or replace the details of technical solution of the present invention and form without departing from the spirit and scope of the present invention, but these modifications and replacing all fall within the scope of protection of the present invention.

Claims (2)

1. the brewing method of wild blueberry ice wine may further comprise the steps:
A. screen the subzero wild blueberry fruit of gathering below 5 ℃ of temperature, place the sealing and fermenting jar;
B. the prozyme that adds polygalacturonase, cellulase, hemicellulase carries out enzymolysis, and enzymolysis time is 12~24 hours, and hydrolysis temperature is 20~25 ℃; The weight ratio of polygalacturonase, cellulase, hemicellulase is 6:3:1, and the prozyme add-on is 20~100ml/1000kg;
C. add purebred yeast in the fermentation liquid behind the enzymolysis, charge into carbon dioxide, the pressure of carbon dioxide is 0.1~0.2MPa, ferments, and leavening temperature is 15~20 ℃; Fermentation time 30~45 days; Described purebred yeast is that the purebred anti-acid yeast of fluorine moral draws in France, and add-on is 100~200g/1000kg;
D. fermented liquid is separated with the skin slag, the fermented liquid after the separation adds blueberry fructose and carries out Secondary Fermentation, and blueberry fructose add-on is 90~180kg/1000kg, and the Secondary Fermentation temperature is 15~20 ℃, fermentation time 10~20 days;
E. stop fermentation with physical method, described physical method comprises that diatomite filtration, Ultra High Temperature Short Time, degerming plate filter;
F. the work in-process wine after stopping fermenting is packed after filtration, bottling, bottle store up and is dispatched from the factory after preserving.
2. the brewing method of a kind of wild blueberry ice wine as claimed in claim 1 is characterized in that the work in-process wine of described step F was preserved 6 months down at 10~15 ℃ with oak barrel.
CN 201210087760 2012-03-29 2012-03-29 Method for brewing wild bilberry ice wine CN102618414B (en)

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Families Citing this family (11)

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Publication number Priority date Publication date Assignee Title
CN103805390A (en) * 2012-11-13 2014-05-21 云南万家欢食品集团有限公司 Method for producing fresh blueberry wine and application thereof
CN103013763B (en) * 2012-12-14 2014-01-08 余芳 Method for processing blueberry wine
CN103060155A (en) * 2013-01-30 2013-04-24 中国农业大学 Brewing technique of blueberry wine
CN103243005B (en) * 2013-05-31 2014-10-22 大兴安岭依莓饮品有限公司 Wild blueberry iced red wine and preparation method thereof
CN103243004B (en) * 2013-05-31 2014-08-13 大兴安岭依莓饮品有限公司 Wild blueberry dry red wine and preparation method thereof
CN103865707B (en) * 2014-02-27 2015-09-16 湖北武当红农业科技股份有限公司 Brewage Romanet Grape Root wine novel technique method
CN105199899A (en) * 2015-09-25 2015-12-30 贵州穗丰酒业开发有限公司 Method for manufacturing blueberry wine
CN107663483A (en) * 2016-07-28 2018-02-06 北海和思科技有限公司 A kind of preparation method of blueberry ice wine
CN106754049A (en) * 2016-12-27 2017-05-31 贵州兴苗苗农业科技开发有限公司 A kind of brew method of blueberry wine
CN106867787A (en) * 2017-03-30 2017-06-20 陕西理工学院 A kind of ageing type blueberry fruit wine brewing method
CN107841424A (en) * 2018-01-05 2018-03-27 黑龙江百世姑娘食品有限公司 The preparation method of groundcherry ice wine

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