CN104830597A - Blueberry wine and making method thereof - Google Patents

Blueberry wine and making method thereof Download PDF

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Publication number
CN104830597A
CN104830597A CN201510218200.9A CN201510218200A CN104830597A CN 104830597 A CN104830597 A CN 104830597A CN 201510218200 A CN201510218200 A CN 201510218200A CN 104830597 A CN104830597 A CN 104830597A
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CN
China
Prior art keywords
blueberry
wine
rock sugar
wheat original
original plasm
Prior art date
Application number
CN201510218200.9A
Other languages
Chinese (zh)
Inventor
陶玲
裴由水
王彬
高晓悦
高洁
Original Assignee
合肥康富动漫科技有限公司
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.)
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Application filed by 合肥康富动漫科技有限公司 filed Critical 合肥康富动漫科技有限公司
Priority to CN201510218200.9A priority Critical patent/CN104830597A/en
Publication of CN104830597A publication Critical patent/CN104830597A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention relates to the field of fruit wines, and discloses a blueberry wine and a making method thereof. The blueberry wine is composed of wheat original wine, blueberries and rock sugar. The making method concretely comprises the following steps: washing ripe fresh blueberries, carrying out squeezing fragmentation, adding pectase to a blueberry juice containing peel and pulp, carrying out enzymatic hydrolysis, adding yeast to a blueberry enzymatic hydrolysis solution obtained after the enzymatic hydrolysis, introducing carbon dioxide, carrying out sealed fermentation for 72h, adding a certain amount of the wheat original wine and rock sugar to the obtained fermented liquid, storing the obtained mixed liquid in an oak barrel at 10-18DEG C for 6 months, carrying out degerming membrane filtration, carrying out ultrahigh temperature instantaneous disinfection, and carrying out bottling storage. The blueberry wine has the characteristics of dense aroma, abundant nutrition, clarified wine body, surpassingly beautiful color and short making cycle, and can greatly improve the supply in order to meet market demands.

Description

A kind of blueberry wine and preparation method thereof

Technical field

The present invention relates to fruit wine field, be specifically related to a kind of blueberry wine and preparation method thereof.

Background technology

Fruit wine due to have nutritious, taste is pure and sweet, beautiful in colour, be more and more subject to popular welcome, fruit wine in the market, mainly based on grape wine, has also occurred that the fruit wine of some other kinds is as hard cider, morat etc.Because fruit wine belongs to brewing wine, fabrication cycle is long, is therefore difficult to meet the market requirement increasingly increased.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of blueberry wine, and the smell of fruits is very sweet for it, nutritious, wine body is clarified, color and luster is magnificent, and fabrication cycle is short, greatly can improve supply to meet the need of market.

Technical problem to be solved by this invention realizes by the following technical solutions:

A kind of blueberry wine, be made up of wheat original plasm wine, blueberry and rock sugar, the ratio of quality and the number of copies of described wheat original plasm wine, blueberry and rock sugar is 95-105:20-25:4-6.

Wherein, the better quality portion rate of described wheat original plasm wine, blueberry and rock sugar is 99:23:5.

A making method for blueberry wine, comprises following processing step:

1) Feedstock treating: screened by the blueberry fresh fruit of maturation, removes disease fruit, mould decayed fruit, carpopodium and sepal, dries moisture after cleaning with clear water;

2) by after gained blueberry fresh fruit carries out squeezing fragmentation in step 1, in the blueberry juice being mixed with pericarp and pulp, polygalacturonase enzymolysis 48 hours under 22-24 DEG C of condition is added;

3) add yeast in the blueberry enzymolysis solution obtained in step 2, be filled with carbonic acid gas, ferment 72 hours at 29-31 DEG C of environment lower seal;

4) get alcoholic strength at the wheat original plasm wine of 38 degree and rock sugar by formula, step 3 gained fermentation liquid and rock sugar are mixed in wheat original plasm wine, mixed liquid is preserved 6 months through oak barrel under 10-18 DEG C of condition;

5) taken out by the blueberry wine slurries preserved, storage 3 months of bottling after sterilization film filtration, Ultra High Temperature Short Time, can obtain blueberry wine.

As preferably, the blueberry in described step 1 is fresh harvesting or the blueberry fresh fruit after deepfreeze.

As preferably, it is 12-14% that the polygalacturonase in described step 2 accounts for blueberry proportion.

As preferably, the yeast in described step 3 is active dry yeast.

As preferably, it is 5-8% that the yeast in described step 3 accounts for blueberry proportion.

As preferably, the carbon dioxide gas pressure-controlled of adding in described step 3 is at 0.3-0.5MPa.

The invention has the beneficial effects as follows:

1) material useful to HUMAN HEALTH such as lot of anthocyanin and high zinc, high calcium, high ferro, homovitamin is contained in blueberry, there is improving eyesight, beauty treatment, anti-ageing and strengthen the plurality of health care functions such as human immunity, be called as super fruit and fruit queen, blue berry more excites the activity of its effective constituent by being fermented into blueberry wine, the abundanter absorption being also more conducive to human body of blueberry wine nutritive ingredient compared with blue berry, blueberry juice;

2) the present invention adds polygalacturonase in blueberry, improves blueberry crushing juice rate, is conducive to next step and better ferments, Reaction time shorten;

3) adopt yeast fermentation in advance to blueberry, before yeast is not by the dilution of wheat original plasm wine, the fermentation of blueberry is rapid, shortens blueberry and the time needed for wheat original plasm wine mixing secondary fermentation;

4) by blueberry and the mixed fermentation of wheat original plasm wine, substantially reduce the brewing period of blueberry wine, meet the need of market;

5) by adding wheat original plasm wine, while acceleration blueberry wine is brewageed, the nutritive ingredient more horn of plenty in blueberry wine is also made;

6) alcoholic strength being added with the blueberry wine after helping raising fermentation of rock sugar, regulates blueberry wine sugariness.

Embodiment

The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

Embodiment 1

A kind of blueberry wine, its manufacture craft is as follows:

1) Feedstock treating: screened by the ripe blueberry fresh fruit of fresh harvesting, removes disease fruit, mould decayed fruit, carpopodium and sepal, dries moisture after cleaning with clear water;

2), after gained blueberry fresh fruit in step 1 20 parts being carried out squeezing fragmentation, add in the blueberry juice being mixed with pericarp and pulp and account for polygalacturonase enzymolysis 48 hours under 22 DEG C of conditions that blueberry proportion is 12%;

3) add in the blueberry enzymolysis solution obtained in step 2 and account for the active dry yeast that blueberry proportion is 5%, be filled with carbonic acid gas and control air pressure at 0.3MPa, fermenting 72 hours at 29 DEG C of environment lower seals;

4) get alcoholic strength at the wheat original plasm wine 95 parts of 38 degree and 4 parts, rock sugar, step 3 gained fermentation liquid is mixed in wheat original plasm wine, mixed liquid is preserved six months through oak barrel under 10 DEG C of conditions;

5) taken out by the blueberry wine slurries preserved, storage 3 months of bottling after sterilization film filtration, Ultra High Temperature Short Time, can obtain blueberry wine.

Embodiment 2

A kind of blueberry wine, its manufacture craft is as follows:

1) Feedstock treating: screened by the ripe blueberry fresh fruit of fresh harvesting, removes disease fruit, mould decayed fruit, carpopodium and sepal, dries moisture after cleaning with clear water;

2), after gained blueberry fresh fruit in step 1 25 parts being carried out squeezing fragmentation, in the blueberry juice being mixed with pericarp and pulp, the polygalacturonase accounting for blueberry proportion 14% enzymolysis 48 hours under 24 DEG C of conditions is added;

3) add in the blueberry enzymolysis solution obtained in step 2 and account for the active dry yeast that blueberry proportion is 8%, be filled with carbonic acid gas and control air pressure at 0.5MPa, fermenting 72 hours at 31 DEG C of environment lower seals;

4) get alcoholic strength at the wheat original plasm wine 105 parts of 38 degree and 6 parts, rock sugar, step 3 gained fermentation liquid is mixed in wheat original plasm wine, mixed liquid is preserved six months through oak barrel under 18 DEG C of conditions;

5) taken out by the blueberry wine slurries preserved, storage 3 months of bottling after sterilization film filtration, Ultra High Temperature Short Time, can obtain blueberry wine.

Embodiment 3

A kind of blueberry wine, its manufacture craft is as follows:

1) Feedstock treating: screened by the ripe blueberry fresh fruit of fresh harvesting, removes disease fruit, mould decayed fruit, carpopodium and sepal, dries moisture after cleaning with clear water;

2), after gained blueberry fresh fruit in step 1 23 parts being carried out squeezing fragmentation, in the blueberry juice being mixed with pericarp and pulp, the polygalacturonase accounting for blueberry proportion 13% enzymolysis 48 hours under 23 DEG C of conditions is added;

3) add in the blueberry enzymolysis solution obtained in step 2 and account for the active dry yeast that blueberry proportion is 7%, be filled with carbonic acid gas and control air pressure at 0.4MPa, fermenting 72 hours at 30 DEG C of environment lower seals;

4) get alcoholic strength at the wheat original plasm wine 99 parts of 38 degree and 5 parts, rock sugar, step 3 gained fermentation liquid is mixed in wheat original plasm wine, mixed liquid is preserved six months through oak barrel under 14 DEG C of conditions;

5) taken out by the blueberry wine slurries preserved, storage 3 months of bottling after sterilization film filtration, Ultra High Temperature Short Time, can obtain blueberry wine.

More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (8)

1. a blueberry wine, is made up of wheat original plasm wine, blueberry and rock sugar, it is characterized in that: the ratio of quality and the number of copies of described wheat original plasm wine, blueberry and rock sugar is 95-105:20-25:4-6.
2. a kind of blueberry wine according to claim 1, is characterized in that: the ratio of quality and the number of copies of described wheat original plasm wine, blueberry and rock sugar is 99:23:5.
3. make a method for blueberry wine as claimed in claim 1, it is characterized in that, comprise following processing step:
Feedstock treating: screened by the blueberry fresh fruit of maturation, removes disease fruit, mould decayed fruit, carpopodium and sepal, dries moisture after cleaning with clear water;
After gained blueberry fresh fruit carries out squeezing fragmentation in step 1, in the blueberry juice being mixed with pericarp and pulp, add polygalacturonase, and enzymolysis obtained blueberry enzymolysis solution after 48 hours under 22-24 DEG C of condition;
Add yeast in the blueberry enzymolysis solution obtained in step 2, be filled with carbonic acid gas, ferment 72 hours at 29-31 DEG C of environment lower seal;
Get alcoholic strength at the wheat original plasm wine of 38 degree and rock sugar by formula, step 3 gained fermentation liquid is mixed in wheat original plasm wine, mixed liquid is preserved 6 months through oak barrel under 10-18 DEG C of condition;
Taken out by the blueberry wine slurries preserved, storage 3 months of bottling after sterilization film filtration, Ultra High Temperature Short Time, can obtain blueberry wine.
4. method according to claim 3, is characterized in that: the blueberry in described step 1 is fresh harvesting or the blueberry fresh fruit after deepfreeze.
5. method according to claim 3, is characterized in that: it is 12-14% that the polygalacturonase in described step 2 accounts for blueberry proportion.
6. method according to claim 3, is characterized in that: the yeast added in described step 3 is active dry yeast.
7. method according to claim 3, is characterized in that: it is 5-8% that the yeast in described step 3 accounts for blueberry proportion.
8. method according to claim 3, is characterized in that: the carbon dioxide gas pressure-controlled of adding in described step 3 is at 0.3-0.5MPa.
CN201510218200.9A 2015-05-04 2015-05-04 Blueberry wine and making method thereof CN104830597A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105754791A (en) * 2016-03-29 2016-07-13 云南圣玛生物科技有限公司 Walnut wine
CN105820920A (en) * 2016-05-05 2016-08-03 安徽味多多餐饮管理有限公司 Wheat juice and blueberry wine with wheat fragrance taste and preparation method

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101864351A (en) * 2010-06-25 2010-10-20 裴光泰 Fructose-free blueberry wine 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
CN102424778A (en) * 2011-12-26 2012-04-25 陈殿华 Blueberry biological wine brewing process
CN104004621A (en) * 2014-05-23 2014-08-27 大英县彩原粮油种植专业合作社 Method for preparing black corn health care wine
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101864351A (en) * 2010-06-25 2010-10-20 裴光泰 Fructose-free blueberry wine 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
CN102424778A (en) * 2011-12-26 2012-04-25 陈殿华 Blueberry biological wine brewing process
CN104004621A (en) * 2014-05-23 2014-08-27 大英县彩原粮油种植专业合作社 Method for preparing black corn health care wine
CN104195021A (en) * 2014-09-04 2014-12-10 安吉县森之蓝蓝莓专业合作社 Method for preparing fruit rice wine
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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105754791A (en) * 2016-03-29 2016-07-13 云南圣玛生物科技有限公司 Walnut wine
CN105820920A (en) * 2016-05-05 2016-08-03 安徽味多多餐饮管理有限公司 Wheat juice and blueberry wine with wheat fragrance taste and preparation method

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Application publication date: 20150812

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