CN103421634A - Preparation method of blueberry wine - Google Patents

Preparation method of blueberry wine Download PDF

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Publication number
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
Authority
CN
China
Prior art keywords
blueberry
wine
sealing
white sugar
blueberry wine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012101536820A
Other languages
Chinese (zh)
Inventor
梅桉铭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Original Assignee
Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives filed Critical Huangping County Runfa Pharmaceutical Farmers' Professional Cooperatives
Priority to CN2012101536820A priority Critical patent/CN103421634A/en
Publication of CN103421634A publication Critical patent/CN103421634A/en
Pending legal-status Critical Current

Links

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

The blueberry wine making method
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.
CN2012101536820A 2012-05-17 2012-05-17 Preparation method of blueberry wine Pending CN103421634A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20131204

C02 Deemed withdrawal of patent application after publication (patent law 2001)