CN104694330A - Brewing process of multi-strain mixed fermentation type blueberry biological wine - Google Patents
Brewing process of multi-strain mixed fermentation type blueberry biological wine Download PDFInfo
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- CN104694330A CN104694330A CN201510116436.1A CN201510116436A CN104694330A CN 104694330 A CN104694330 A CN 104694330A CN 201510116436 A CN201510116436 A CN 201510116436A CN 104694330 A CN104694330 A CN 104694330A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention belongs to the technical field of biological wine brewing, in particular a brewing process of multi-strain mixed fermentation type blueberry biological wine, and aims to solve the problems of long production period and high degree of alcohol of blueberry biological wine prepared by the existing brewing process. According to the brewing process of the multi-strain mixed fermentation type blueberry biological wine, wild blueberries are selected, pure water and edible soft sugar are mixed, yeast, lactic acid bacteria and acetic acid bacteria are then mixed, mixed fermentation is performed at low temperature of 15-25 DEG C for 180 days to produce the multi-strain symbiotic blueberry base biological wine, the wine is filtered and clarified to remove pomace, then a precise amount of blueberry anthocyanin powder is mixed to obtain the blueberry biological wine. Since the acetic acid bacteria are added to quicken fermentation, the production period is shortened, and meanwhile the degree of alcohol in the wine is reduced.
Description
Technical field
The invention belongs to biological wine technology and brewing technology, specifically a kind of making method of multiple bacteria compound fermentation type blueberry biological wine.
Background technology
Blueberry biological wine is rising in recent years and gradually by the wine of the cognitive a kind of high-end fermented type of people, its main raw material adopted is the blueberry (formal name used at school: blueberry, to be commonly called as: all persimmons) in the growth of large Xiaoxinanlin Mountains extreme environment, through the biological wine of multi-cultur es low temperature fermentation brew.Alcoholic strength is generally at 13 degree.In brewing process, do not adopt blending process to produce, brewage production completely by natural phant berry, the number of degrees are i.e. once shaped in brewing process,
Measure according to modern medicine science, the anthocyanidin that the blueberry biological wine being raw material brew with blueberry berry contains, anthocyanidin has very strong antioxidant, not only can lower the sickness rate (blueberry being classified as the first-selection of anti-carcinogenic foods in Japan and American-European countries) of cancer, also have and prevent cranial nerve aging, reduce heart disease, vessel softening, spirit keeping and blood activating, face nursing and life prolonging, strengthen body immunity, the function such as delay senility, and the value of blueberry is more and more familiar with by people and praises highly.
General blueberry biological wine adds distillery yeast and the bioenergy archaeus essential in saccharification extracting solution, and the production cycle is long, and the alcohol number of degrees in wine are high; Owing to not adding milk-acid bacteria and acetic bacteria, particularly acetic bacteria is almost blank, not containing active bacteria in wine.
Summary of the invention
The object of the invention is to add the making method of multiple bacteria compound fermentation type blueberry biological wine of yeast Jun, milk-acid bacteria and acetic bacteria in blueberry pulp fruit saccharifying simultaneously.
Realize the technical scheme of the object of the invention:
Effect of the present invention: the making method of multiple bacteria compound fermentation type blueberry biological wine, wild blueberry berry through selected, call in pure water and edible caster sugar, call in yeast Jun, milk-acid bacteria, acetic bacteria again, low temperature 15 DEG C-20 DEG C mixed fermentation 180-185 days, produce multi-cultur es symbiote blueberry base wine wine liquid, filter, clarify and remove pomace, the vaccinium oxycoccus pigment powder of then calling in essence amount just obtains blueberry biological wine.Accelerate fermentation owing to adding acetic bacteria, shorten the production cycle, reduce the alcohol number of degrees in wine simultaneously.
Embodiment
Below in conjunction with embodiment, content of the present invention is described in further detail.
Embodiment 1.
A making method for multiple bacteria compound fermentation type blueberry biological wine, comprises the following steps:
(1) ferment
Insert in stainless steel fermentation tank by 75% wild blueberry berry, call in 10% pure water, 14% edible sugar and fermented bacterium respectively, adding 1% fermented bacterium is yeast Jun, milk-acid bacteria and acetic bacteria.(1; 1; 1) between 15-20 degree, airtight mixed fermentation 180-185 days, produces multi-cultur es symbiote blueberry base wine wine liquid
(2) ageing
Multi-cultur es symbiote blueberry base wine wine liquid is removed pomace through filtering respectively through silicon dried soil filter and micro-pore-film filtration machine, clarifying, adopts 150-200 order membrane filtration, then through ageing in 60-65 days, call in 0.5% anthocyanidin powder, obtain blueberry biological wine.
Embodiment 2.
A making method for multiple bacteria compound fermentation type blueberry biological wine, comprises the following steps:
(1) ferment
Insert in stainless steel fermentation tank by 75% wild blueberry berry, call in 10% pure water, 14% edible sugar and 1% fermented bacterium respectively, described fermented bacterium is yeast Jun, milk-acid bacteria and acetic bacteria (1; 1; 1), at 15-20 degree temperature, airtight mixed fermentation 180-185 days, produces multi-cultur es symbiote blueberry base wine wine liquid;
(2) ageing
Filtered respectively through silicon dried soil filter and micro-pore-film filtration machine by multi-cultur es symbiote blueberry base wine wine liquid, pomace is removed in clarification, adopts 150-200 order filter membrane, then through ageing in 60-65 days, calls in 0.5% anthocyanidin powder, obtain blueberry biological wine.
Embodiment 3.
A making method for multiple bacteria compound fermentation type blueberry biological wine, comprises the following steps:
(1) ferment
Insert in stainless steel fermentation tank by 75% wild blueberry berry, call in 10% pure water, 14% edible sugar and 1% fermented bacterium respectively, fermented bacterium is yeast Jun, milk-acid bacteria and acetic bacteria three kind (1; 1; 1), at 15-20 DEG C of airtight mixed fermentation 180-185 days, multi-cultur es symbiote blueberry base wine wine liquid is produced;
(2) ageing
Filtered through silicon dried soil filter and micro-pore-film filtration machine by multi-cultur es symbiote blueberry base wine wine liquid, pomace is removed in clarification, adopts 150-200 order filter membrane, then through 60-65 ageing, calls in 0.5% anthocyanidin powder, obtain blueberry biological wine.
Claims (6)
1. a making method for multiple bacteria compound fermentation type blueberry biological wine, comprises the following steps:
(1) ferment
75% wild blueberry berry is inserted in stainless steel fermentation tank, calls in the pure water of 10%, 14% edible sugar and 1% fermented bacterium respectively, yeast, milk-acid bacteria, acetic bacteria, between 15 DEG C-25 DEG C, airtight mixed fermentation 180-185 days, produces multi-cultur es symbiote blueberry base wine wine liquid;
(2) ageing
By multi-cultur es symbiote blueberry base wine wine liquid after filtration, clarification removes pomace, then through ageing in 60-65 days, call in 0.05% anthocyanidin powder, obtain blueberry biological wine.
2. the making method of multiple bacteria compound fermentation type blueberry biological wine as claimed in claim 1, is characterized in that: described 1% fermented bacterium is yeast, milk-acid bacteria and acetic bacteria three kinds of bacterial classifications, is respectively (1; 1; 1; ).
3. the making method of multiple bacteria compound fermentation type blueberry biological wine as claimed in claim 1, is characterized in that: by wild blueberry berry airtight mixed fermentation 180-185 days the bests in stainless steel fermentation tank.
4. the making method of multiple bacteria compound fermentation type blueberry biological wine as claimed in claim 1, is characterized in that: by multi-cultur es symbiote blueberry base wine wine liquid after filtration, clarification removes pomace, more best through ageing in 60-65 days.
5. the making method of multiple bacteria compound fermentation type blueberry biological wine as claimed in claim 1, it is characterized in that: multi-cultur es symbiote blueberry base wine wine liquid is filtered respectively through silicon dried soil filter and micro-pore-film filtration machine, pomace is removed in clarification, adopts 150-200 order filter membrane.
6. the making method of multiple bacteria compound fermentation type blueberry biological wine as claimed in claim 5, is characterized in that: adopt 150-200 order filter membrane best.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510116436.1A CN104694330A (en) | 2015-03-17 | 2015-03-17 | Brewing process of multi-strain mixed fermentation type blueberry biological wine |
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| CN201510116436.1A CN104694330A (en) | 2015-03-17 | 2015-03-17 | Brewing process of multi-strain mixed fermentation type blueberry biological wine |
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| CN104694330A true CN104694330A (en) | 2015-06-10 |
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| CN201510116436.1A Pending CN104694330A (en) | 2015-03-17 | 2015-03-17 | Brewing process of multi-strain mixed fermentation type blueberry biological wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105685703A (en) * | 2016-01-22 | 2016-06-22 | 牙克石市野老大饮品有限责任公司 | Multi-flora fermented wild blueberry juice and preparation method thereof |
| CN105995355A (en) * | 2016-06-27 | 2016-10-12 | 怀宁大别山茶酒有限公司 | Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink |
| CN106047561A (en) * | 2016-07-15 | 2016-10-26 | 罗小兵 | Preparation technology of blueberry wine |
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107090382A (en) * | 2017-05-24 | 2017-08-25 | 陈合信 | A kind of method brewageed of special hydromel |
| TWI624226B (en) * | 2015-08-25 | 2018-05-21 | a method for preparing a fermentation culture and a method thereof Fermentation culture and its use |
-
2015
- 2015-03-17 CN CN201510116436.1A patent/CN104694330A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI624226B (en) * | 2015-08-25 | 2018-05-21 | a method for preparing a fermentation culture and a method thereof Fermentation culture and its use | |
| CN105105117A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Brewing method of blueberry enzyme |
| CN105685703A (en) * | 2016-01-22 | 2016-06-22 | 牙克石市野老大饮品有限责任公司 | Multi-flora fermented wild blueberry juice and preparation method thereof |
| CN105995355A (en) * | 2016-06-27 | 2016-10-12 | 怀宁大别山茶酒有限公司 | Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink |
| CN106047561A (en) * | 2016-07-15 | 2016-10-26 | 罗小兵 | Preparation technology of blueberry wine |
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107090382A (en) * | 2017-05-24 | 2017-08-25 | 陈合信 | A kind of method brewageed of special hydromel |
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Application publication date: 20150610 |