CN103060155A - Brewing technique of blueberry wine - Google Patents
Brewing technique of blueberry wine Download PDFInfo
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- CN103060155A CN103060155A CN2013100367162A CN201310036716A CN103060155A CN 103060155 A CN103060155 A CN 103060155A CN 2013100367162 A CN2013100367162 A CN 2013100367162A CN 201310036716 A CN201310036716 A CN 201310036716A CN 103060155 A CN103060155 A CN 103060155A
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Abstract
The invention belongs to the technical field of a direct fermentation method for preparing fruit juice wine, and relates to a brewing technique of blueberry wine. The fermentation technique comprises the following steps: (1) picking; (2) selecting; (3) freezing; (4) crushing; (5) adding pectinase; (6) carrying out primary sugar content adjustment; (7) while adding a yeast to carry out controlled-temperature fermentation, carrying out secondary sugar content adjustment, and carrying out general circulation; (8) terminating fermentation; (9) separating skin and slag; (10) adding sulfurous acid, and sealing the tank; (11) filtering; (12) fining and filtering; (13) freezing and filtering; and (14) tempering, filtering with a membrane and filling. In the step (3), the blueberries are cooled to 7-10 DEG C. The brewing method provided by the invention solves the problem of utilization of skin and slag; and the prepared blueberry wine has the advantages of favorable color, excellent scent, high yield and high overall quality.
Description
Technical field
The invention belongs to the technical field for preparing fruit juice wine with direct fermentation, be specifically related to a kind of making method of blueberry wine.
Background technology
Blueberry (blueberry) formal name used at school blueberry claims again the toot persimmon, belongs to Ericaceae genus vaccinium plant, is perennial greenery or evergreen shrubs, and fruit is berry.In China, blueberry mainly grows in the Daxing'an Mountainrange virgin forest to the north of north latitude 52 degree, and 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.Wherein, the contained cyanin (anthocyanidin) of blueberry is that content is the highest among all fruit and vegetables, mainly contains microbiotic effect, anti-radical action, anti-vision degeneration and arteriosclerosis and thrombotic effect.In addition, blueberry also is rich in VC, VE, VA, VB, SOD, arbutin, protein, food fiber and abundant K, Fe, the mineral elements such as Zn, Ca.Thereby, enjoy in recent years people's favor, and be processed into further juice drinks.
The making method of blueberry wine and the zymotechnique of dry red winew are comparatively approaching, and the zymotechnique step of dry red winew is: (1) is plucked and selected: select the good grape of ripening degree and pluck, and remove decayed fruit, mould fruit etc.; (2) destemming is broken: grape is entered the destemming crusher carry out fragmentation, add the sulfurous acid of 0.06g/L in fragmentation; (3) add polygalacturonase and yeast: add polygalacturonase 0.02g/L～0.03g/L, and add yeast 0.2g/L～0.3g/L; (4) play circulation: play circulation 3～4 times every day, the amount of at every turn playing circulation guarantees to account for 1/3rd of tank volume, and temperature is controlled at 25 ℃～28 ℃; (5) malolactic fermentation: after zymamsis finishes, the milk-acid bacteria meeting natural starting malolactic fermentation in the dry red winew, so that the oxysuccinic acid that stimulates becomes lactic acid, temperature is controlled at 20 ℃; (6) filtration-lower glue-filtration: malolactic fermentation namely is that to fall sour process be again the nature clarifying process, and malolactic fermentation filters after finishing, and carries out glue under the bentonite, and lower glue amount is 1g/L, and lower glue filtered about 2 weeks; (7) carry out freezing treatment and filter: the wine liquid temp is dropped to-5 ℃, kept for 3～4 weeks, so that tartrate precipitates, and filter; (8) rise again before the can and filter can: before wine filing, temperature will be back to room temperature, and filter can.
At present about the existing relevant report of the making method of blueberry wine, as number of patent application be 201110431972.2, denomination of invention is the Chinese invention patent application of " dry type or half-dry type blueberry wine and brewing method thereof "; The patent No. is that ZL200610134929.9, denomination of invention are the Chinese invention patent of " brewing method of blueberry wine ", and number of patent application is 201210087579.0, denomination of invention is Chinese invention patent application of " blueberry dry wine and preparation method thereof " etc.But all there are the following problems for existing blueberry wine making method: (1) skin slag utilizes problem: former fruit juice fermentation, and the skin slag can not well be utilized, and is taken as refuse and processes; (2) add in the blueberry that entry is fermented so that the color and luster variation of blueberry wine; (3) blueberry wine fragrance problem; (4) blueberry wine because do not go out juice early stage, has increased the fermentation difficulty during the fermentation; (5) it is lower to go out capacity for liquor.
Summary of the invention
For the problems referred to above, the invention provides a kind of making method of blueberry wine, this making method has not only solved the problem of utilizing of skin slag, and prepared blueberry wine color and luster is good, fragrance outstanding, goes out the capacity for liquor height, and quality integral body is higher.
For achieving the above object, the invention provides following technical scheme:
A kind of making method of blueberry wine is characterized in that: described making method comprises the steps: (1) harvesting; (2) select; (3) freezing; (4) fragmentation; (5) add polygalacturonase; (6) adjust sugar for the first time; When (7) adding the yeast temperature-control fermentation, adjust sugar for the second time, and play circulation; (8) fermentation stops; (9) the skin slag separates; (10) add the sulfurous acid sealed cans; (11) filter; (12) lower glue and filtration; (13) freezing and filtration; (14) rise again, membrane filtration, then can; Wherein, in the described step (3), to the blueberry processing of lowering the temperature, make the temperature of blueberry drop to 7～10 ℃.
In the described step (5), adding the polygalacturonase consumption is 0.04g/L～0.06g/L, evenly joins fermentor tank with 40 ℃ of warm water activation after 40 minutes in pan feeding, and adds the cellulase of 0.02g/L, and temperature keeps 8～10 ℃, places more than 24 hours.
Carry out adjusting the first time sugar in the described step (6), according to the detected result of sugar, add sugar, make the total sugar content of blueberry juice at 87.5g/L ~ 140g/L.
In the described step (7), adding the yeast consumption is 0.3g/L～0.5g/L, and leavening temperature is controlled at 16～20 ℃.
In the described step (7), when temperature rises to 16 ℃, according to the final alcoholic strength of blueberry wine, adjust sugar for the second time.
In the described step (7), play cycle operation and carried out 10 minutes at every turn, and at earlier fermentation, play circulation 4 times every day, in the fermentation later stage, namely when sugar when 50g/L is following, beat every day and circulate 2 times.
In the described step (9), after fermentation stops blueberry juice is carried out the skin slag and separate, isolated juice canful is preserved, and temperature is down to 18 ℃ and is left standstill a week, so that the residual sugar fermentation finished thoroughly1.
In the described step (10), after fermentation ends, add 0.03g/L sulfurous acid sealed cans and cool the temperature to 5 ℃, allow it clarify voluntarily.
In the described step (12), utilize bentonite that blueberry wine is carried out lower glue and process, the bentonite consumption is 1g/L, lower 2 weeks of glue, and temperature is controlled at below 15 ℃ filtration after 2 weeks.
In the described step (13), with lower glue and the blueberry wine after filtering be cooled to-5 ℃, continue three thoughtful one month, and filter.
Compared with prior art, beneficial effect of the present invention is:
(1) making method of the present invention adopts blueberry juice and skin slag to ferment together, not only takes full advantage of the skin slag, and can also be used as in addition him after the filtration of the skin slag after the fermentation, such as being used for distilling blueberry brandy etc.
(2) in the making method of the present invention, because the compositions such as pectin in the pericarp are decomposed in the effect of polygalacturonase and cellulase, the juice that is conducive in the pericarp flows out, and has improved the output of wine.
(3) it is full juice fermented that making method of the present invention adopts blueberry, not only solved well the problem of blueberry wine shade deviation, also so that the mouthfeel of blueberry wine, fragrance, color have had largely and improved, strengthened the quality of blueberry wine.
(4) making method of the present invention low temperature in earlier stage is conducive to preserve the fragrance of blueberry, has reduced simultaneously the leavening temperature of blueberry wine, so that the fragrance of blueberry wine has had better preservation, blueberry wine fragrance obviously improves.
Embodiment
Below, explain in detail further in conjunction with the embodiments blueberry wine making method of the present invention.
A kind of making method of blueberry wine comprises the steps: (1) harvesting; (2) select; (3) freezing; (4) fragmentation; (5) add polygalacturonase; (6) adjust sugar for the first time; When (7) adding the yeast temperature-control fermentation, adjust sugar for the second time, and play circulation; (8) fermentation stops; (9) the skin slag separates; (10) add the sulfurous acid sealed cans; (11) filter; (12) lower glue and filtration; (13) freezing and filtration; (14) rise again, membrane filtration, then can; Wherein, in the step (3), to the blueberry processing of lowering the temperature, make the temperature of blueberry drop to 7～10 ℃.
In the step (5), adding the polygalacturonase consumption is 0.04g/L～0.06g/L, evenly joins fermentor tank with 40 ℃ of warm water activation after 40 minutes in pan feeding, and adds the cellulase of 0.02g/L, and temperature keeps 8～10 ℃, places more than 24 hours.
Carry out adjusting the first time sugar in the step (6), according to the detected result of sugar, add sugar, make the total sugar content of blueberry juice at 87.5g/L ~ 140g/L.
In the step (7), adding the yeast consumption is 0.3g/L～0.5g/L, and leavening temperature is controlled at 16～20 ℃.
In the step (7), when temperature rises to 16 ℃, according to the final alcoholic strength of blueberry wine, adjust sugar for the second time.
In the step (7), play cycle operation and carried out 10 minutes at every turn, and at earlier fermentation, play circulation 4 times every day, in the fermentation later stage, namely when sugar when 50g/L is following, beat every day and circulate 2 times.
In the step (9), after fermentation stops blueberry juice is carried out the skin slag and separate, isolated juice canful is preserved, and temperature is down to 18 ℃ and is left standstill a week, so that the residual sugar fermentation finished thoroughly1.
In the step (10), after fermentation ends, add 0.03g/L sulfurous acid sealed cans and cool the temperature to 5 ℃, allow it clarify voluntarily.
In the step (12), utilize bentonite that blueberry wine is carried out lower glue and process, the bentonite consumption is 1g/L, lower 2 weeks of glue, and temperature is controlled at below 15 ℃ filtration after 2 weeks.
In the step (13), with lower glue and the blueberry wine after filtering be cooled to-5 ℃, continue three thoughtful one month, and filter.
A kind of embodiment of blueberry wine making method comprises the steps: (1) harvesting; (2) select; (3) freezing; (4) fragmentation; (5) add polygalacturonase; (6) adjust sugar for the first time; When (7) adding the yeast temperature-control fermentation, adjust sugar for the second time, and play cycle operation; (8) fermentation stops; (9) the skin slag separates; (10) add the sulfurous acid sealed cans; (11) filter; (12) lower glue and filtration; (13) freezing and filtration; (14) rise again, membrane filtration, then can.
Wherein, the fermentor tank that brewing blueberry wine adopts is 5 tons of fermentor tanks, owing to γ-ray emission is arranged during the blueberry fermentation, so 4 tons of blueberry pan feedings.The alcoholic strength of final institute brewing blueberry wine is 13 degree.Concrete brewing process is as follows:
(1) pluck: general blueberry is plucked need to be a large amount of artificial, will carry out preliminary screening in the process of plucking, and good blueberry is plucked to select ripening degree, and delivers to factory within the shortest time.
(2) select: the blueberry of delivering to factory is screened further, remove haw and mould fruit, select purple or intense violet color fruit as far as possible.
(3) freezing: the blueberry of select is put into freezer lower the temperature, temperature drops to 7～10 ℃.Because the fermenting process heat production, the bad control of temperature can affect the quality of blueberry wine, so the cooling of blueberry is conducive to control during the fermentation temperature.In the prior art, often in fermentor tank, lower the temperature, cause the non-uniform temperature of blueberry, and present embodiment just makes before fermentation each blueberry can both reduce equably temperature, more be conducive to the extraction of blueberry fragrance.
(4) fragmentation: the blueberry of select is carried out direct fragmentation, send into crusher by travelling belt and smash, add simultaneously the sulfurous acid of 0.04g/L.If the slightly poor consumption that can suitably increase sulfurous acid of blueberry quality, wherein, the sulfurous acid consumption is generally at 0.04g/L～0.06g/L, the EnologistWinemaker will rationally judge the amount that adds sulfurous acid according to the blueberry quality, because in this enforcements, that blueberry has been carried out strict screening sulfurous acid consumption is lower so in earlier stage pluck and select in the step.
(5) add polygalacturonase: blueberry is joined in the fermentor tank, the polygalacturonase consumption is at 0.04g/L～0.06g/L, with the activation of 40 ℃ of warm water after 40 minutes, in pan feeding, also evenly join fermentor tank, and adding cellulase 0.02g/L, temperature remains on 8 ℃, places to have a large amount of blueberry juices appearance in 24 hours.
(6) adjust sugar for the first time: the blueberry juice in the fermentor tank is carried out composition detection, record sugar wherein, and adjust sugar so that after the fermentation ends alcoholic strength can reach 7 degree, because 17.5g/L sugar changes into 1 degree alcohol, after that is to say adding sugar, the total sugar content in the fermentor tank is at 122.5g/L.
Because blueberry crushing juice rate in early stage is very low, and temperature is very low, so when adjusting sugar, the sugar of adding is difficult to dissolving, in order to accelerate the sugar dissolving, the sugar of avoiding simultaneously in time dissolving is deposited on the fermentor tank bottom and causes fermentation not exclusively, can add in the process of sugar, constantly emit fruit juice in the fermentor tank bottom and connect in the juice bucket, add sugar, treat that sugar dissolves fully, squeeze into from fermentor tank top again.In addition, present embodiment also will add sugar at twice, in order to avoid sugar can not once dissolve fully.
When (7) adding the yeast temperature-control fermentation, adjust sugar for the second time, and play cycle operation:
Because in the present embodiment, the blueberry temperature before the fermentation in the fermentor tank is lower, and yeast is had certain influence, the yeast amount that adds increases to some extent than prior art.Add the yeast consumption at 0.3g/L～0.5g/L, it is risen again naturally, temperature is controlled at 16 ℃～20 ℃ during fermentation.Simultaneously sugar and temperature are monitored, when reaching 16 ℃, temperature adjusts for the second time sugar, the final alcoholic strength of the blueberry wine of brewageing in the present embodiment is 13 degree, (adjusting the getable alcoholic strength of sugar for the first time is 7 degree to remove the sugar that adds when adjusting sugar for the first time, and finally to obtain alcoholic strength be 13 the degree, this will add the sugar that can send out 6 degree alcohol, wherein need 17.5g sugar to change into 1 degree alcohol), then every liter of fruit juice is added into sugar 105g/L.Wherein, in the concrete operations, can connect in the juice bucket adjusting the sugar aqueous solution adding, then add yeast, then continuously stirring 10 minutes placed 20 minutes, joined fermentor tank when having treated a large amount of Bubble formation.
Play during the fermentation cycle operation, fruit juice is put into by the bottom connect the logical oxygen of juice bucket, and squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, play circulation at every turn and got final product in 10 minutes.At earlier fermentation, beat every day the circulation 4 times, the fermentation later stage (when sugar when 50g/L is following) beat every day the circulation 2 times.
(8) fermentation stops: after sugar drops to 4g/L, and the fermentation automatic stop.
(9) the skin slag separates: carry out the skin slag after fermentation stops and separate, isolated juice canful is preserved, and temperature is down to 18 ℃ and is left standstill a week, so that the residual sugar fermentation finished thoroughly1.
(10) add the sulfurous acid sealed cans: add 0.03g/L sulfurous acid sealed cans and cool the temperature to 5 ℃ after fermentation ends, allow it clarify voluntarily, natural settling time is between 1 month to 2 months.
(11) filter: after the clarification of wine liquid, carry out tank switching and filtration, this time filter and use flame filter press, use the removal of impurities plate.
(12) lower glue and filtration: utilize bentonite that blueberry wine is carried out lower glue and process, the bentonite consumption is at 1g/L, and in lower 2 weeks of glue, temperature is controlled at below 15 ℃, adopts flame filter press after 2 weeks, uses the removal of impurities plate.In the concrete operations, bentonite elder generation water can be activated 24 hours under 30 ℃, then join fermentor tank with the mode of playing circulation.
(13) freezing and filter: as the blueberry wine behind the lower glue to be lowered the temperature, be down to-5 ℃, continue three weeks to one month, and filter, this time filter and use flame filter press, use again the degerming plate with the removal of impurities plate first.
(20 ℃) carry out then can of membrane filtration when (14) treating that the wine liquid temp goes back up to room temperature, and wherein the filtering accuracy of film is 0.2um.
Claims (10)
1. the making method of a blueberry wine is characterized in that: described making method comprises the steps: that (1) pluck; (2) select; (3) freezing; (4) fragmentation; (5) add polygalacturonase; (6) adjust sugar for the first time; When (7) adding the yeast temperature-control fermentation, adjust sugar for the second time, and play circulation; (8) fermentation stops; (9) the skin slag separates; (10) add the sulfurous acid sealed cans; (11) filter; (12) lower glue and filtration; (13) freezing and filtration; (14) rise again, membrane filtration, then can; Wherein, in the described step (3), to the blueberry processing of lowering the temperature, make the temperature of blueberry drop to 7～10 ℃.
2. the making method of blueberry as claimed in claim 1, it is characterized in that: in the described step (5), adding the polygalacturonase consumption is 0.04g/L～0.06g/L, in pan feeding, evenly join fermentor tank with 40 ℃ of warm water activation after 40 minutes, and the cellulase of adding 0.02g/L, temperature keeps 8～10 ℃, places more than 24 hours.
3. the making method of blueberry as claimed in claim 1 is characterized in that: carry out adjusting the first time sugar in the described step (6), according to the detected result of sugar, add sugar, make the total sugar content of blueberry juice at 87.5g/L ~ 140g/L.
4. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (7), adding the yeast consumption is 0.3g/L～0.5g/L, and leavening temperature is controlled at 16～20 ℃.
5. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (7), when temperature rises to 16 ℃, according to the final alcoholic strength of blueberry wine, adjust sugar for the second time.
6. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (7), play cycle operation and carried out 10 minutes at every turn, and at earlier fermentation, play circulation 4 times every day, in the fermentation later stage, namely when sugar when 50g/L is following, beat every day the circulation 2 times.
7. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (9), after fermentation stops blueberry juice is carried out the skin slag and separate, isolated juice canful is preserved, and temperature is down to 18 ℃ and is left standstill a week, so that the residual sugar fermentation finished thoroughly1.
8. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (10), after fermentation ends, add 0.03g/L sulfurous acid sealed cans and cool the temperature to 5 ℃, allow it clarify voluntarily.
9. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (12), utilize bentonite that blueberry wine is carried out lower glue and process, the bentonite consumption is 1g/L, lower 2 weeks of glue, and temperature is controlled at below 15 ℃, filters after 2 weeks.
10. the making method of blueberry as claimed in claim 1 is characterized in that: in the described step (13), with lower glue and the blueberry wine after filtering be cooled to-5 ℃, continue three thoughtful one month, and filter.
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Application publication date: 20130424 |