CN102643728A - Blueberry dry wine and preparation method thereof - Google Patents
Blueberry dry wine and preparation method thereof Download PDFInfo
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- CN102643728A CN102643728A CN2012100875790A CN201210087579A CN102643728A CN 102643728 A CN102643728 A CN 102643728A CN 2012100875790 A CN2012100875790 A CN 2012100875790A CN 201210087579 A CN201210087579 A CN 201210087579A CN 102643728 A CN102643728 A CN 102643728A
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- blueberry
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Abstract
The invention relates to a method for preparing wild blueberry dry wine by using a deacidification yeast and resin deacidification technology and blueberry dry wine prepared by using the method. The method comprises the following steps of: carrying out enzymolysis on the blueberry; fermenting at low temperature by adding the deacidification yeast, separating blueberry fermenting liquid from hide trimmings after fermenting, and carrying out deacidification on the separated fermenting liquid by the deacidification resin, so that the mouthfeel can be improved, and stopping fermenting after filtering by diatomite and a degerming plate; and storing fermented semi-product wine at low temperature, filtering, bottling, storing bottles for at least six moths, and delivering after package. A brewing technology has the characteristics that the acidity of the wild blueberry raw material can be reduced, and the wild blueberry dry wine is full-bodied in fruity flavour, and the obtained blueberry dry wine has the advantages of being mellow and spissated in blueberry fruity flavour and bouquet, cleaning in wine body, magnificent in color and luster, mellow in mouthfeel and taste, tartish, palatable and the like.
Description
Technical field
The present invention relates to a kind of dry wine and preparation method thereof, particularly relate to a kind of utilization and fall acid leaven and resin deacidifying process and prepare the method for wild blueberry dry wine and the blueberry dry wine that obtains of method thus.
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, and pulp is fine and smooth, and fruity is sour-sweet, and unique flavor is nutritious.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, and 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 cyanidin(e) of blueberry (Anthocyanosides) content ranks the first.The cyanidin(e) that blueberry contained is that content is the highest among all fruit and vegetables, and the abundantest part of cyanidin(e) of blueberry is exactly at its distinctive purple pericarp position.Special nutrition compositions such as the contained cyanidin(e) of blueberry, organic germanium, organoselenium, ursin, amino acid, tartaric acid are that any plant is all incomparable; Especially the cyanidin(e) of being made up of 16 kinds of Vitamin P complexs (Bioflavonoids) has than the more superior physiologically active of general plant cyanidin(e).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 (cyanidin(e)) 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.
The wild blueberry dry wine is to utilize wild blueberry resource and its unique nutritive and health protection components to make high-grade wild blueberry dry wine nutritious, special taste.The finished wine of brewageing has mellow dense blueberry fruital, aroma, and wine body clarification color and luster is magnificent, and the mouthfeel flavour is mellow, and little acid is agreeable to the taste.But existing blueberry dry wine brewing technique has acidity height, the uncomfortable characteristics of mouthfeel.The patent No. is the method that the patent of ZL200510134983.9 discloses a kind of preparing blueberry mixed juice by using enzymatic engineering tech, in the blueberry pulp, adds polygalacturonase and carries out enzymolysis, and hydrolysis temperature 45-52 ℃, enzymolysis time 60-100 minute.Patent publication No. is the method that the patented claim of CN1995309A discloses a kind of brewing blueberry wine using bioenzyme method, utilizes polygalacturonase to carry out enzymolysis, enzymolysis time 10-100 minute, and hydrolysis temperature 45-65 ℃.Notification number is the brewing method that the granted patent of CN101205514B discloses a kind of blueberry wine, utilizes polygalacturonase that the blueberry pulp is carried out enzymolysis equally, enzymolysis time 10-100 minute, and hydrolysis temperature 45-65 ℃.The acidolysis temperature of prior art is close with the polygalacturonase optimal temperature, and enzymolysis time is shorter, but higher hydrolysis temperature reduces blue berry fragrance flavor, and the peracid characteristics of blueberry make dry wine tart flavour heavier, so discomfort is fit to do dry wine generally speaking.
Summary of the invention
The technical problem that the present invention will solve is the deficiency that overcomes prior art, and the method that provides a kind of utilization to fall acid leaven and resin deacidifying process brewing blueberry dry wine, this method have that the blueberry dry wine acidity of brewageing is low, comfortable taste, the characteristics that the smell of fruits is very sweet.
For reaching above-mentioned purpose, the preparation method of a kind of blueberry dry wine of the present invention may further comprise the steps:
(1) in the 1000kg blueberry, add the 50g-100g polygalacturonase and carry out enzymolysis, enzymolysis time is 12-24 hour, and hydrolysis temperature is 20-25 ℃;
(2) add 100-200g in the fermentation liquid that step (2) is obtained and fall acid leaven, the control leavening temperature is at 15-20 ℃, and as alcoholic strength 11-13%vol, pol reaches 4g/l when following, and the blueberry fermented liquid is separated with the skin slag;
(3) fermented liquid after the separation falls sour depickling through resin, and the acidity of the work in-process wine that obtains is reached below the 8g/l, preferred 6-8g/l.
(4) work in-process wine, diatomite filtration, degerming plate is stopped fermentation after filtering;
(5) the work in-process wine after the termination fermentation was preserved six months under 10-15 ℃ condition through oak barrel, and again through diatomite filtration, degerming membrane filtration, Ultra High Temperature Short Time, bottling back bottle is store to pack after at least six months and dispatched from the factory.
Further, the preparation method of blueberry dry wine of the present invention also is included in above-mentioned (1) step before to the broken step of blue berry.Carry out fragmentation with filtering out disease-free, fresh blue berry, the blueberry pulp that is broken into, the enzymolysis speed of quickening blueberry pulp.
The preparation method of blueberry dry wine of the present invention, the acid leaven that falls in the wherein said step (2) can be this area yeast commonly used, it is that acid leaven falls in F33 that fluorine moral (LAFFORT) model is drawn by preferred France.
The preparation method of blueberry dry wine of the present invention; Being used for depickling in the wherein said step (3), to fall the resin of acid can be commonly used strong basicity or weakly basic anion exchange resin of this area, and acid resin falls in the D392 weakly-basic anion exchange that preferred Chemical Plant of Nankai Univ. produces.
The preparation method of blueberry dry wine of the present invention, the Ultra High Temperature Short Time machine is adopted in the sterilization in the wherein preferred said step (5), and temperature is 115-125 ℃, time 4-6s.
The preparation method of blueberry dry wine of the present invention, what the degerming membrane filtration in the wherein preferred said step (5) adopted is 0.45 μ m Vestolen PP 7052 deep layer film.
The preparation method of blueberry dry wine of the present invention, wherein preferred said polygalacturonase enzyme activity is 1,000,000 units, available from the good beneficial zymin in Tianjin Technew SA.
The preparation method of blueberry dry wine of the present invention, wherein preferred said blueberry is a wild blueberry.
The invention still further relates to a kind of blueberry dry wine that is obtained by above-mentioned preparation method, wherein alcoholic strength is that alcoholic strength is: 11-13%vol, pol is: below the 4g/l.
The preparation method of blueberry dry wine of the present invention, wherein each processing condition is that the contriver is through looking through a great amount of information and testing the preferable value range that obtains many times.Steps such as the technology that the present invention prepares the blueberry dry wine contains polygalacturonase low temperature enzymolysis step, falls the acid leaven fermentation step, depickling resin depickling step, oak barrel low temperature storage, bottle storage; This making method adopts low temperature (20-25 ℃), the pectinase enzymatic hydrolysis of long period (12-24 hour); Compare with existing high temperature (45-65 ℃), short period of time (10-100 minute) enzymolysis process; The blueberry dry wine that obtains have acidity low, mellow dense blueberry fruital, aroma arranged; Advantages such as wine body clarification color and luster is magnificent, and the mouthfeel flavour is mellow, and little acid is agreeable to the taste.
Embodiment
Below in conjunction with embodiment, do more detailed explanation with other technical characterictic and advantage to the present invention is above-mentioned.
Embodiment 1
Carry out fragmentation with filtering out disease-free, fresh blue berry 1000kg; In the blueberry pulp that is broken into, add polygalacturonase (the good beneficial zymin in Tianjin Technew SA produces) and carry out enzymolysis; The add-on of polygalacturonase is 50g, and enzymolysis time is 24 hours, and hydrolysis temperature is 25 ℃.The blueberry mash adds 100g France to draw fluorine moral (LAFFORT) model is that acid leaven falls in F33 behind enzymolysis, adopts temperature controlled fermentation jar low temperature fermentation, and leavening temperature is controlled at 15 ℃; As alcoholic strength 11%vol, when pol reaches 4g/l, the blueberry fermented liquid is separated with the skin slag.Fermented liquid after the separation falls acid resin (Chemical Plant of Nankai Univ.'s production) depickling through D392, makes the acidity of work in-process wine reach 8g/l, improves mouthfeel, outstanding fruital and the complicacy that has increased the blueberry dry wine.To handle work in-process wine well and filter physical method termination fermentation through diatomite filtration, degerming plate.Work in-process wine after stopping fermenting is through oak barrel low temperature (12 ℃) storage in six months; Work in-process wine after the oak barrel storage is through diatomite filtration, degerming membrane filtration (0.45 μ m Vestolen PP 7052 deep layer film; Yangzhou Runming Light Machinery Co., Ltd. produces), Ultra High Temperature Short Time machine (productions of river, Wenzhou City ripple dairy products equipment manufacturing) sterilising temp: 115 ℃, high-temperature heating time: 4S, feeding temperature: 40 ℃, drop temperature: 40 ℃, bottling back bottle is store to pack after six months and is dispatched from the factory.
Embodiment 2
Carry out fragmentation with filtering out disease-free, fresh blue berry 1000kg; In the blueberry pulp that is broken into, add polygalacturonase (the good beneficial zymin in Tianjin Technew SA produces) and carry out enzymolysis; The add-on of polygalacturonase is 75g, and enzymolysis time is 18 hours, and hydrolysis temperature is 22 ℃; The blueberry mash adds 150g France to draw fluorine moral (LAFFORT) model is that acid leaven falls in F33 behind enzymolysis, adopts temperature controlled fermentation jar low temperature fermentation, and leavening temperature is controlled at 18 ℃; As alcoholic strength 12%vol, when pol reaches 4g/l, the blueberry fermented liquid is separated with the skin slag.Fermented liquid after the separation falls acid resin (Chemical Plant of Nankai Univ.'s production) depickling through D392, makes the acidity of work in-process wine reach 7g/l.Improve mouthfeel, outstanding fruital and the complicacy that has increased the blueberry dry wine; To handle work in-process wine well and filter physical method termination fermentation through diatomite filtration, degerming plate; Work in-process wine after stopping fermenting is through oak barrel low temperature (12 ℃) storage in six months; Work in-process wine after the oak barrel storage is through diatomite filtration, except that mycoderm (0.45 μ m Vestolen PP 7052 deep layer film; Yangzhou Runming Light Machinery Co., Ltd.'s production) filtration, Ultra High Temperature Short Time machine (production of river, Wenzhou City ripple dairy products equipment manufacturing) sterilising treatment; Sterilising temp: 120 ℃, high-temperature heating time: 5S, feeding temperature: 40 ℃, drop temperature: 40 ℃, the bottle storage of bottling back is packed after six months and is dispatched from the factory.
Embodiment 3
Carry out fragmentation with filtering out disease-free, fresh blue berry 1000kg; In the blueberry pulp that is broken into, add polygalacturonase (the good beneficial zymin in Tianjin Technew SA produces) and carry out enzymolysis; The add-on of polygalacturonase is 100g, and enzymolysis time is 12 hours, and hydrolysis temperature is 20 ℃; The blueberry mash adds 200g France to draw fluorine moral (LAFFORT) model is that acid leaven falls in F33 behind enzymolysis, adopts temperature controlled fermentation jar low temperature fermentation, and leavening temperature is controlled at 20 ℃; As alcoholic strength 13%vol, when pol reaches 4g/l, the blueberry fermented liquid is separated with the skin slag.Fermented liquid after the separation falls acid resin (Chemical Plant of Nankai Univ.'s production) depickling through D392, makes the acidity of work in-process wine reach 6g/l.Improve mouthfeel, outstanding fruital and the complicacy that has increased the blueberry dry wine; To handle work in-process wine well and filter physical method termination fermentation through diatomite filtration, degerming plate; Work in-process wine after stopping fermenting is through oak barrel low temperature (12 ℃) storage in six months; Work in-process wine after the oak barrel storage is through diatomite filtration, except that mycoderm (0.45 μ m Vestolen PP 7052 deep layer film; Yangzhou Runming Light Machinery Co., Ltd. produces) filter, Ultra High Temperature Short Time machine (productions of river, Wenzhou City ripple dairy products equipment manufacturing) (sterilising temp: 125 ℃, high-temperature heating time: 4S, feeding temperature: 40 ℃, drop temperature: 40 ℃) bottling back bottle stores to pack after six months and dispatches from the factory.
Above-described embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that those of ordinary skills make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (8)
1. the preparation method of a blueberry dry wine is characterized in that, may further comprise the steps:
(1) in the 1000kg blueberry, add the 50-100g polygalacturonase and carry out enzymolysis, enzymolysis time is 12-24 hour, and hydrolysis temperature is 20-25 ℃;
(2) add 100-200g in the fermentation liquid that step (2) is obtained and fall acid leaven, the control leavening temperature is at 15-20 ℃, and as alcoholic strength 11-13%vol, pol reaches 4g/l when following, and the blueberry fermented liquid is separated with the skin slag;
(3) fermented liquid after the separation falls sour depickling through resin, and the acidity of the work in-process wine that obtains is reached below the 8g/l;
(4) work in-process wine, diatomite filtration, degerming plate is stopped fermentation after filtering;
(5) the work in-process wine after the termination fermentation was preserved six months under 10-15 ℃ condition through oak barrel, and again through diatomite filtration, degerming membrane filtration, Ultra High Temperature Short Time, bottling back bottle is store to pack after at least six months and dispatched from the factory.
2. method according to claim 1 is characterized in that: also be included in (1) step before to the broken step of blue berry.
3. method according to claim 1 is characterized in that: Ultra High Temperature Short Time is adopted in the sterilization in the said step (5), and temperature is 115-125 ℃, time 4-6s.
4. method according to claim 1 is characterized in that: what the degerming membrane filtration in the said step (5) adopted is 0.45 μ m Vestolen PP 7052 deep layer film.
5. method according to claim 1 is characterized in that: said polygalacturonase enzyme activity is 1,000,000 units.
6. method according to claim 1 is characterized in that: said blueberry is a wild blueberry.
7. the blueberry dry wine that obtains of each described preparation method of claim 1-5.
8. blueberry dry wine according to claim 6 is characterized in that: alcoholic strength is: 11-13%vol, pol is: below the 4g/l.
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| CN201210087579.0A CN102643728B (en) | 2012-03-29 | 2012-03-29 | Blueberry dry wine and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131597A (en) * | 2013-03-25 | 2013-06-05 | 辽宁农业职业技术学院 | Method for brewing blueberry wine without sulfur dioxide |
| CN103173313A (en) * | 2013-03-01 | 2013-06-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN103484290A (en) * | 2013-08-27 | 2014-01-01 | 安徽农业大学 | Brewing method of low-alcohol-content dry blueberry wine |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105368631A (en) * | 2015-09-10 | 2016-03-02 | 黄山蓝莓生态园有限公司 | Brewing method of lower-alcohol blueberry health-care wine |
| CN106754007A (en) * | 2016-12-05 | 2017-05-31 | 青岛农业大学 | A kind of deacidification treatment method of blueberry wine |
| CN107663489A (en) * | 2017-10-30 | 2018-02-06 | 广西运亨酒业有限公司 | The method for reducing blueberry wine organic acid |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101862011A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Process for reducing organic acid content in fruit juice |
| 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 |
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2012
- 2012-03-29 CN CN201210087579.0A patent/CN102643728B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101862011A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Process for reducing organic acid content in fruit juice |
| 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 |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173313A (en) * | 2013-03-01 | 2013-06-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN103173313B (en) * | 2013-03-01 | 2014-11-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN103131597A (en) * | 2013-03-25 | 2013-06-05 | 辽宁农业职业技术学院 | Method for brewing blueberry wine without sulfur dioxide |
| CN103484290A (en) * | 2013-08-27 | 2014-01-01 | 安徽农业大学 | Brewing method of low-alcohol-content dry blueberry wine |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105368631A (en) * | 2015-09-10 | 2016-03-02 | 黄山蓝莓生态园有限公司 | Brewing method of lower-alcohol blueberry health-care wine |
| CN106754007A (en) * | 2016-12-05 | 2017-05-31 | 青岛农业大学 | A kind of deacidification treatment method of blueberry wine |
| CN106754007B (en) * | 2016-12-05 | 2020-05-22 | 青岛农业大学 | Acid reducing treatment method for blueberry wine |
| CN107663489A (en) * | 2017-10-30 | 2018-02-06 | 广西运亨酒业有限公司 | The method for reducing blueberry wine organic acid |
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| CN102643728B (en) | 2014-01-15 |
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