CN103421634A - Preparation method of blueberry wine - Google Patents
Preparation method of blueberry wine Download PDFInfo
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- CN103421634A CN103421634A CN2012101536820A CN201210153682A CN103421634A CN 103421634 A CN103421634 A CN 103421634A CN 2012101536820 A CN2012101536820 A CN 2012101536820A CN 201210153682 A CN201210153682 A CN 201210153682A CN 103421634 A CN103421634 A CN 103421634A
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- blueberry
- wine
- preparation
- blueberry wine
- white sugar
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Abstract
The invention discloses a preparation method of a blueberry wine. The preparation method comprises following steps: (1) picking and washing fresh blueberries, and naturally drying the water on the surfaces; (2) putting the blueberries into a terrine, adding white sugar, and controlling the mass ratio of blueberries to white sugar in the range of 100: 25 to 30; (3) sealing and storing for 60 to 90 days; (4) subjecting the fermented blueberry base wine to a clarification treatment. The preferable way of sealing storage is cave storage, the preferable preservation temperature is 12 to 20 DEG C, and the preferable way of clarification treatment is squeezing. The preparation method of blueberry wine has the advantages of simple and easy operation, low cost, and suitability for vast consumers, the blueberry wine prepared by the method has the advantages of rich and thick taste, elegant blueberry fragrance, and long aftertaste.
Description
Technical field
The present invention relates to brewageing of drinks, specifically a kind of making method of blueberry wine.
Background technology
Blueberry wine can the improving eyesight restoring consciouness, vessel softening, and prevention urinary tract infections etc., be considered as super fruit by people.The blueberry wine mouthfeel is than common fruit wine more attractive, but also some disease is had to certain preventive and therapeutic action, and it can delay senility, and strengthens people's immunizing power; Can reduce the sickness rate of cardiovascular diseases, avoid arteriosclerosis; Can reduce the generation of diabetic complication; Can strengthen skin elasticity, promote skin health; Can asthenopia relieving, improve night vision.Simultaneously, the women can be increased considerably at gestation time body fat content, drinks some blueberry wines postpartum, and wherein antioxidant can prevent fat accumulation, helpful to the recovery of stature, and this is also that blueberry wine is sold a gradually principal element of heat.
Blueberry wine of the prior art has pure fruit to brewage with alcohol concocted, and price can be mutually far short of what is expected.The reason that the difference in selling prices of blueberry wine is large has a lot, and pure fruit is brewageed, and the ratio of pure fruit is not both topmost reason, because the price of blueberry fresh fruit own is just not low.Also have the difference of wine-making technology also to have certain difference in selling prices.
Summary of the invention
The object of the present invention is to provide a kind of making method of blueberry wine, the method is simple and easy to grasp, and with low cost.
Technical scheme provided by the invention is: a kind of making method of blueberry wine, and the method step is as follows:
(1) fresh blueberry is taken clean, naturally dried surperficial moisture stand-by;
(2) blueberry is put into to terrine, then add white sugar, the ratio of blueberry and white sugar is 100:25～30;
(3) sealing is preserved 60 days～90 days;
(4) the blueberries raw juice wine fermented being carried out to clarifying treatment gets final product.
The preferred version that in above-mentioned steps (3), sealing is preserved is that hide in hole, and preferred storage temperature is 12～20oC.
The optimal way that in above-mentioned steps (4), blueberry wine is carried out to clarifying treatment is squeezing.
Method provided by the invention is simple to operation, with low cost, is applicable to the vast consumer group, and the blueberry wine mouthfeel that the inventive method is made is mellow, has graceful blueberry fruital, long times of aftertaste.
Embodiment
Embodiment 1
A kind of blueberry wine making method, the method step is as follows:
(1) fresh blueberry is taken clean, naturally dried surperficial moisture stand-by;
(2) the 10kg blueberry is put into to terrine, then add 2.5kg white sugar;
(3) hide in hole, and sealing is preserved 60 days, and storage temperature is 20oC;
(4) the blueberries raw juice wine fermented being squeezed to clarifying treatment gets final product.
Embodiment 2
A kind of blueberry wine making method, the method step is as follows:
(1) fresh blueberry is taken clean, naturally dried surperficial moisture stand-by;
(2) the 10kg blueberry is put into to terrine, then add 2.8kg white sugar;
(3) hide in hole, and sealing is preserved 90 days, and storage temperature is 12oC;
(4) the blueberries raw juice wine fermented being squeezed to clarifying treatment gets final product.
Embodiment 3
A kind of blueberry wine making method, the method step is as follows:
(1) fresh blueberry is taken clean, naturally dried surperficial moisture stand-by;
(2) the 10kg blueberry is put into to terrine, then add 3kg white sugar;
(3) store sth. in a cellar, sealing is preserved 80 days, and storage temperature is 16oC;
(4) the blueberries raw juice wine fermented being filtered to clarifying treatment gets final product.
Claims (3)
1. blueberry wine making method is characterized in that the method step is as follows:
(1) fresh blueberry is taken clean, naturally dried surperficial moisture stand-by;
(2) blueberry is put into to terrine, then add white sugar, the ratio of blueberry and white sugar is 100:25～30;
(3) sealing is preserved 60 days～90 days;
(4) the blueberries raw juice wine fermented being carried out to clarifying treatment gets final product.
2. blueberry wine making method as claimed in claim 1, is characterized in that the preferred version that in described step (3), sealing is preserved is that hide in hole, and preferred storage temperature is 12～20oC.
3. blueberry wine making method as claimed in claim 1, the optimal way that it is characterized in that in described step (4) blueberry wine is carried out clarifying treatment is squeezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101536820A CN103421634A (en) | 2012-05-17 | 2012-05-17 | Preparation method of blueberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101536820A CN103421634A (en) | 2012-05-17 | 2012-05-17 | Preparation method of blueberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103421634A true CN103421634A (en) | 2013-12-04 |
Family
ID=49647030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101536820A Pending CN103421634A (en) | 2012-05-17 | 2012-05-17 | Preparation method of blueberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103421634A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849520A (en) * | 2014-01-29 | 2014-06-11 | 安徽农业大学 | Tea beer clarifying agents and classifying method |
| CN104450401A (en) * | 2014-12-12 | 2015-03-25 | 黄平县丰平农牧业科技有限公司 | Brewing method of natural organic blueberry wine |
| CN105349303A (en) * | 2015-11-09 | 2016-02-24 | 衡阳市湘蓝农业科技发展有限公司 | Method for processing blueberry wine |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030134007A1 (en) * | 2002-01-16 | 2003-07-17 | Donhowe Erik Thurman | Product and process of making an alcohol containing sport drink |
| KR20080098810A (en) * | 2007-05-07 | 2008-11-12 | 이병일 | Method for production of fermented liquor with blueberry |
| CN101463310A (en) * | 2008-09-08 | 2009-06-24 | 杨占江 | Vaccinium uliginosum fermentation fruit wine and preparation thereof |
| CN101491359A (en) * | 2009-02-25 | 2009-07-29 | 杨占江 | Fermentation type Vaccinium Uliginosum Linn foamed beverage and preparation method thereof |
| CN102277275A (en) * | 2011-08-18 | 2011-12-14 | 大连三军酒业有限公司 | Blueberry biological wine and brewing process thereof |
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN102424778A (en) * | 2011-12-26 | 2012-04-25 | 陈殿华 | Blueberry biological wine brewing process |
-
2012
- 2012-05-17 CN CN2012101536820A patent/CN103421634A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030134007A1 (en) * | 2002-01-16 | 2003-07-17 | Donhowe Erik Thurman | Product and process of making an alcohol containing sport drink |
| KR20080098810A (en) * | 2007-05-07 | 2008-11-12 | 이병일 | Method for production of fermented liquor with blueberry |
| CN101463310A (en) * | 2008-09-08 | 2009-06-24 | 杨占江 | Vaccinium uliginosum fermentation fruit wine and preparation thereof |
| CN101491359A (en) * | 2009-02-25 | 2009-07-29 | 杨占江 | Fermentation type Vaccinium Uliginosum Linn foamed beverage and preparation method thereof |
| CN102277275A (en) * | 2011-08-18 | 2011-12-14 | 大连三军酒业有限公司 | Blueberry biological wine and brewing process thereof |
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN102424778A (en) * | 2011-12-26 | 2012-04-25 | 陈殿华 | Blueberry biological wine brewing process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849520A (en) * | 2014-01-29 | 2014-06-11 | 安徽农业大学 | Tea beer clarifying agents and classifying method |
| CN104450401A (en) * | 2014-12-12 | 2015-03-25 | 黄平县丰平农牧业科技有限公司 | Brewing method of natural organic blueberry wine |
| CN105349303A (en) * | 2015-11-09 | 2016-02-24 | 衡阳市湘蓝农业科技发展有限公司 | Method for processing blueberry wine |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131204 |