CN103555507A - Blueberry dry red wine brewing method - Google Patents

Blueberry dry red wine brewing method Download PDF

Info

Publication number
CN103555507A
CN103555507A CN201310540044.9A CN201310540044A CN103555507A CN 103555507 A CN103555507 A CN 103555507A CN 201310540044 A CN201310540044 A CN 201310540044A CN 103555507 A CN103555507 A CN 103555507A
Authority
CN
China
Prior art keywords
blueberry
wine
add
fermentation
dry red
Prior art date
Application number
CN201310540044.9A
Other languages
Chinese (zh)
Inventor
王莹
任春光
贺红早
唐军
向准
王姝
孙超
Original Assignee
贵州省生物研究所
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 贵州省生物研究所 filed Critical 贵州省生物研究所
Priority to CN201310540044.9A priority Critical patent/CN103555507A/en
Publication of CN103555507A publication Critical patent/CN103555507A/en

Links

Abstract

The invention discloses a blueberry dry red wine brewing method. The blueberry dry red wine brewing method is characterized in that blueberries are subjected to special processing and treatment such as air drying, so that the wine making period is shortened, and the fermentation type blueberry dry red wine which has pure flavor and a healthy function and is full-bodied, clear and bright can be produced. The blueberry dry red wine brewing method is simple, practical and low in cost.

Description

The brewing method of blueberry dry red wine

Technical field

The present invention relates to Food science, especially a kind of brewing method of blueberry dry red wine.

Background technology

Blueberry be Ericaceae ( ericaeae) Vaccinium ( vacciniumspp.) plant, claims again cowberry, and English name Blueberry means blue berry.It is really blue, subcircular, and pulp is fine and smooth, and sweet acid appropriateness, originates in North America, Scotland and Russia, is a kind of emerging worldwide little berry fruit tree with high economic worth.Blueberry contains the multiple Polyphenols physiologically active ingredients such as anthocyanidin, flavones, make Blueberry there is very strong oxidation-resistance, have promote erythrolabe resynthesis, improve circulation, the multiple physiological active functions such as antiulcer agent, anti-inflammatory, raising immunizing power, cardiac function enhancing, anti-cardiovascular disease, anti-ageing, anticancer and anti-mutation.Therefore, international food and agricultural organization is classified as one of the mankind's five large heath food, is described as " king of berry ".About the patent of brewageing of blueberry dry red wine, also do not report at present.

Summary of the invention

The object of the invention is: a kind of brewing method of blueberry dry red wine is provided, and it had both shortened the wine brewing cycle, can produce local flavor again pure, and wine body is plentiful, limpid beautiful and there is the fermented type blueberry dry red wine of health-care effect.

The present invention is achieved in that the brewing method of blueberry dry red wine, comprises the steps,

1) raw material is processed: the blueberry after plucking is removed after mouldy and immature fruit, and the air-dry 7-10 days of airing, makes the sugar degree of blue berry at 15-17%, with citric acid, regulates pulp acidity, and making PH is 4;

2) destemming is broken: treated blueberry is carried out to fragmentation, pulp crushing rate is reached more than 97%, and add sulphite and polygalacturonase in broken blueberry; The consumption of sulphite and polygalacturonase is, in the broken blueberry of every 100L, adds 10g sulphite and 4g polygalacturonase, after being fully uniformly mixed, and acquisition blueberry pulp; The SO containing in sulphite 2, at fruit wine, produce have the miscellaneous bacteria of inhibition Reproduction, anti-oxidant, improve fruit wine local flavor and increase sour effect; Polygalacturonase can improve output and the quality of fruit wine, improves fragrance and quality.

3) lixiviate fermentation: access 2-4g yeast and 20-40g tannin in every 100kg blueberry pulp, and ferment, temperature is controlled at 25-28 ℃, adopts the exhaust of water seal check valve, and fermentation time is 5-7 days, after having fermented, obtains blueberry wine; Earlier fermentation circulation primary every day, appropriate dissolved oxygen provides aerobic environment to yeast growth; Stage will seal fermentation, because zymamsis is carried out under oxygen free condition.

4) skin slag is separated: the proportion of measuring blueberry wine is down to below 1000 or while measuring sugar degree lower than 2g/L, starts to carry out the separation of skin slag, and separation obtains clear juice; In separated clear juice, add sulfurous acid, help on the one hand clarification, prevent that on the other hand germ from growing.

5) Secondary Fermentation: at 18-20 ℃, under the condition of pH value 3.2, inoculating lactic acid bacterium, treats that oxysuccinic acid consumption is complete, separated wine pin; At 18-20 ℃, under the condition of pH value 3.2, milk-acid bacteria reaches best physiologically active condition, the residual sugar in wine can be converted into alcohol, and the acid in wine and alcohol reaction are produced the phenolic compound with strong delicate fragrance, makes the wine produced more fragrant.

6) lower glue clarification: at room temperature, the lower glue being prepared into egg-white powder and bentonite is as clarifying treatment agent, and the consumption of bentonite is 1.5 ‰ of blueberry wine total mass, and every 100 liters of blueberry wines add 2~3 egg white, stirs, after static 8-10 days; Add before egg white, egg white be broken into foam shape, add a small amount of wine and stir evenly, then add in wine.

7) after-fermentation aging: keep container sealing, bucket is full, in every 100L blueberry wine, add 200g oak chip, with bundle, wrap, liquor base storage chambers temp is 15 ℃, storage wine chamber Individual existence, in kiln, there is blower fan air draft, discharge carbonic acid gas, keep after 30 days, in every 100L blueberry wine, add the sulfurous acid of 5g to stop fermentation;

8) deepfreeze: deepfreeze mode is taked directly freezing, controls temperature at-4 ℃~2.5 ℃, and the time is 3-5 month;

9) filtration, sterilize and package: after the blueberry wine after deepfreeze is filtered, through physics and chemistry index test and sanitary index check, qualified blueberry wine work in-process, after sterilization Machine, filling machine, sealing machine etc. are bottled, sealed, are blueberry fruit wine finished product.

In the clear juice of separation of step 4), add the sulfurous acid of 30PPM.In the clear juice of separation, add sulfurous acid and can help clarification on the one hand, can prevent that on the other hand germ from growing.

Owing to having adopted technique scheme, compared with prior art, the present invention has carried out specific processing and processing to blueberry, both shortened the wine brewing cycle, can produce local flavor again pure, wine body is plentiful, limpid beautiful and have a fermented type blueberry dry red wine of health-care effect.And production method of the present invention is simple, with low cost.

Embodiment

Embodiments of the invention: the brewing method of blueberry dry red wine, comprise the steps,

1) raw material is processed: raw material sources are in the blueberry planting base of Majiang County, Guizhou Province, the sugar degree of its Blueberry is 11%, blueberry after plucking is removed after mouldy and immature fruit, air-dry 10 days of airing, the sugar degree of the blue berry after air-dry is 17%, with citric acid regulate pulp acidity to PH be 4;

2) destemming is broken: treated blueberry is carried out to fragmentation with crusher, pulp crushing rate is reached more than 97%, and add sulphite and polygalacturonase in broken blueberry; The consumption of sulphite and polygalacturonase is, in the broken blueberry of every 100L, adds 10g sulphite and 4g polygalacturonase, after being fully uniformly mixed, and acquisition blueberry pulp; The SO containing in sulphite 2, at fruit wine, produce have the miscellaneous bacteria of inhibition Reproduction, anti-oxidant, improve fruit wine local flavor and increase sour effect; Polygalacturonase can improve output and the quality of fruit wine, improves fragrance and quality.

3) lixiviate fermentation: access 4g yeast and 40g tannin in every 100kg part blueberry pulp, enter tank and ferment, general tinning amount is vessel content 80%, temperature is controlled at 25 ℃, adopts the exhaust of water seal check valve, and fermentation time is 7 days, after having fermented, obtain blueberry wine; Earlier fermentation circulation primary every day, appropriate dissolved oxygen provides aerobic environment to yeast growth; Stage will seal fermentation, because zymamsis is carried out under oxygen free condition.

4) skin slag is separated: the proportion of measuring blueberry wine is down to below 1000 or while measuring sugar degree lower than 2g/L, starts to carry out the separation of skin slag, and separation obtains clear juice; The sulfurous acid that adds 30PPM in separated clear juice, helps clarification on the one hand, prevents that on the other hand germ from growing.

5) Secondary Fermentation: at 18-20 ℃, under the condition of pH value 3.2, inoculating lactic acid bacterium, treats that oxysuccinic acid consumption is complete, separated wine pin; At 18-20 ℃, under the condition of pH value 3.2, milk-acid bacteria reaches best physiologically active condition, the residual sugar in wine can be converted into alcohol, and the acid in wine and alcohol reaction are produced the phenolic compound with strong delicate fragrance, makes the wine produced more fragrant.

6) lower glue clarification: at room temperature, the lower glue being prepared into egg-white powder and bentonite is as clarifying treatment agent, and the consumption of bentonite is 1.5 ‰ of blueberry wine total mass, and every 100 liters of blueberry wines add 2~3 egg white, stirs, after static 8-10 days; Add before egg white, egg white be broken into foam shape, add a small amount of wine and stir evenly, then add in wine.

7) after-fermentation aging: keep container sealing, bucket is full, in every 100L blueberry wine, add 200g oak chip, with bundle, wrap, liquor base storage chambers temp is 15 ℃, storage wine chamber Individual existence, in kiln, there is blower fan air draft, discharge carbonic acid gas, keep after 30 days, in every 100L blueberry wine, add the sulfurous acid of 5g to stop fermentation;

8) deepfreeze: deepfreeze mode is taked directly freezing, controls temperature at 2 ℃, and the time is 4 months;

9) filtration, sterilize and package: by the PES membrane filtration of the blueberry wine after deepfreeze, through physics and chemistry index test and sanitary index check, qualified blueberry wine work in-process, after sterilization Machine, filling machine, sealing machine etc. are bottled, sealed, are blueberry fruit wine finished product.

The finished product index of embodiment detects as shown in table 1 and table 2.

Claims (2)

1. a brewing method for blueberry dry red wine, is characterized in that: comprises the steps,
1) raw material is processed: the blueberry after plucking is removed after mouldy and immature fruit, and the air-dry 7-10 days of airing, makes the sugar degree of blue berry at 15-17%, with citric acid, regulates pulp acidity, and making PH is 4;
2) destemming is broken: treated blueberry is carried out to fragmentation, pulp crushing rate is reached more than 97%, and add sulphite and polygalacturonase in broken blueberry; The consumption of sulphite and polygalacturonase is, in the broken blueberry of every 100L, adds 10g sulphite and 4g polygalacturonase, after being fully uniformly mixed, and acquisition blueberry pulp;
3) lixiviate fermentation: access 2-4g yeast and 20-40g tannin in every 100kg blueberry pulp, and ferment, temperature is controlled at 25-28 ℃, adopts the exhaust of water seal check valve, and fermentation time is 5-7 days, after having fermented, obtains blueberry wine;
4) skin slag is separated: the proportion of measuring blueberry wine is down to below 1000 or while measuring sugar degree lower than 2g/L, starts to carry out the separation of skin slag, and separation obtains clear juice;
5) Secondary Fermentation: at 18-20 ℃, under the condition of pH value 3.2, inoculating lactic acid bacterium, treats that oxysuccinic acid consumption is complete, separated wine pin;
6) lower glue clarification: at room temperature, the lower glue being prepared into egg-white powder and bentonite is as clarifying treatment agent, and the consumption of bentonite is 1.5 ‰ of blueberry wine total mass, and every 100 liters of blueberry wines add 2~3 egg white, stirs, after static 8-10 days;
7) after-fermentation aging: keep container sealing, bucket is full, in every 100L blueberry wine, add 200g oak chip, with bundle, wrap, liquor base storage chambers temp is 15 ℃, storage wine chamber Individual existence, in kiln, there is blower fan air draft, discharge carbonic acid gas, keep after 30 days, in every 100L blueberry wine, add the sulfurous acid of 5g to stop fermentation;
8) deepfreeze: deepfreeze mode is taked directly freezing, controls temperature at-4 ℃~2.5 ℃, and the time is 3-5 month;
9) filtration, sterilize and package: after the blueberry wine after deepfreeze is filtered, through physics and chemistry index test and sanitary index check, qualified blueberry wine work in-process, after sterilization Machine, filling machine, sealing machine etc. are bottled, sealed, are blueberry fruit wine finished product.
2. the brewing method of blueberry dry red wine according to claim 1, is characterized in that: in the clear juice of separation of step 4), add the sulfurous acid of 30PPM, add sulfurous acid and can help clarification on the one hand in the clear juice of separation, can prevent that on the other hand germ from growing.
CN201310540044.9A 2013-11-05 2013-11-05 Blueberry dry red wine brewing method CN103555507A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310540044.9A CN103555507A (en) 2013-11-05 2013-11-05 Blueberry dry red wine brewing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310540044.9A CN103555507A (en) 2013-11-05 2013-11-05 Blueberry dry red wine brewing method

Publications (1)

Publication Number Publication Date
CN103555507A true CN103555507A (en) 2014-02-05

Family

ID=50009875

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310540044.9A CN103555507A (en) 2013-11-05 2013-11-05 Blueberry dry red wine brewing method

Country Status (1)

Country Link
CN (1) CN103555507A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207045A (en) * 2014-08-06 2014-12-17 安徽三只松鼠电子商务有限公司 Preparation method of blueberry and roselle composite instant-dissolvable powder including prebiotics
CN105087277A (en) * 2015-09-16 2015-11-25 佳沃(青岛)食品有限公司 Brewing method of fermented blueberry wine
CN105368643A (en) * 2015-12-16 2016-03-02 广东省农业科学院蚕业与农产品加工研究所 Production method of blueberry wine
CN105886194A (en) * 2014-09-09 2016-08-24 贵州瑞蓝果业科技发展有限责任公司 Composite fragrance-type blueberry red wine brewing method
CN106118992A (en) * 2016-08-03 2016-11-16 安徽徽王农业有限公司 The processing method of blueberry fruit wine
CN106350381A (en) * 2016-11-10 2017-01-25 汪国武 Manufacturing method of blueberry wine
CN106957763A (en) * 2017-05-08 2017-07-18 贵州理工学院 A kind of blueberry red wine brewing method
CN107151603A (en) * 2017-07-13 2017-09-12 兴义市蓝溪种养殖农民专业合作社 A kind of processing method of blueberry red wine
CN107236645A (en) * 2017-07-28 2017-10-10 合肥徽徽逗食品有限公司 A kind of processing method of full fermentation blueberry dry red wine

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1952098A (en) * 2006-11-01 2007-04-25 高桂英 Blue berry grape wine and its preparing method
CN101735914A (en) * 2008-11-14 2010-06-16 中国长城葡萄酒有限公司 Preparation method of Cabernet Gernischt dry red wine
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
CN102399664A (en) * 2011-12-09 2012-04-04 贵州大学 Production method for blueberry red wine

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1952098A (en) * 2006-11-01 2007-04-25 高桂英 Blue berry grape wine and its preparing method
CN101735914A (en) * 2008-11-14 2010-06-16 中国长城葡萄酒有限公司 Preparation method of Cabernet Gernischt dry red wine
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering
CN102399664A (en) * 2011-12-09 2012-04-04 贵州大学 Production method for blueberry red wine

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
快乐自酿: "葡萄酒酿造工艺流程", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_86BC60190100TY11.HTML》 *
王莹,等: "蓝莓果酒发酵过程与品质关系研究", 《贵州科学》 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207045A (en) * 2014-08-06 2014-12-17 安徽三只松鼠电子商务有限公司 Preparation method of blueberry and roselle composite instant-dissolvable powder including prebiotics
CN105886194A (en) * 2014-09-09 2016-08-24 贵州瑞蓝果业科技发展有限责任公司 Composite fragrance-type blueberry red wine brewing method
CN105087277A (en) * 2015-09-16 2015-11-25 佳沃(青岛)食品有限公司 Brewing method of fermented blueberry wine
CN105368643A (en) * 2015-12-16 2016-03-02 广东省农业科学院蚕业与农产品加工研究所 Production method of blueberry wine
CN106118992A (en) * 2016-08-03 2016-11-16 安徽徽王农业有限公司 The processing method of blueberry fruit wine
CN106350381A (en) * 2016-11-10 2017-01-25 汪国武 Manufacturing method of blueberry wine
CN106957763A (en) * 2017-05-08 2017-07-18 贵州理工学院 A kind of blueberry red wine brewing method
CN107151603A (en) * 2017-07-13 2017-09-12 兴义市蓝溪种养殖农民专业合作社 A kind of processing method of blueberry red wine
CN107236645A (en) * 2017-07-28 2017-10-10 合肥徽徽逗食品有限公司 A kind of processing method of full fermentation blueberry dry red wine

Similar Documents

Publication Publication Date Title
CN105296303A (en) Blueberry wine and manufacturing technology thereof
CN104232422B (en) A kind of brewing method of blueberry fruit wine
CN104152316B (en) The brewing method of pawpaw rice wine
CN103571721B (en) A kind of Camellia nitidissima Chi tea wine and preparation method thereof
CN102140404B (en) Preparation method for pomegranate wine
CN102613265B (en) Natural yeast powder
KR100478125B1 (en) Process for Preparing Jujube Wine
CN102559441B (en) Preparation method of jackfruit white spirit
CN102919938B (en) Roxburgh rose vinegar beverage and preparation method thereof
CN103820270B (en) Compound raspberry wine provided with biological effect and production method thereof
CN102344874B (en) Tomato brandy and brewing method thereof
KR100526260B1 (en) Method of processing bog billberry wine and product thereby
CN105105117B (en) A kind of brewing method of blueberry ferment
CN104431861B (en) A kind of preparation method of lichee ferment
CN101906371A (en) Anthocyanin rice wine and making method thereof
CN105852067A (en) Production method of rose enzyme
CN101033440B (en) Technique for producing waxberry brandy
CN100396199C (en) Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate
CN103907987B (en) A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink
CN104232390A (en) Grape wine brewing method
CN102399664B (en) Production method for blueberry red wine
CN102492601B (en) Asparagus healthcare vinegar and preparation process
CN103589556A (en) Mulberry-red rice healthcare wine and preparation method thereof
CN102776100B (en) Process for preparing blueberry brandy
CN103734836B (en) Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140205