CN105132237A - Blueberry wine and brewing method thereof - Google Patents
Blueberry wine and brewing method thereof Download PDFInfo
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- CN105132237A CN105132237A CN201510554569.7A CN201510554569A CN105132237A CN 105132237 A CN105132237 A CN 105132237A CN 201510554569 A CN201510554569 A CN 201510554569A CN 105132237 A CN105132237 A CN 105132237A
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Abstract
The invention discloses a brewing method of blueberry wine, wherein the method comprises the following steps: selecting mature and mildew-free blueberries, pulping the blueberries and adding pectinase so as to obtain blueberry pulp; filtering the blueberry pulp by virtue of gauze to obtain blueberry juice, and ultra-filtering the blueberry juice by virtue of a filter screen that filter hole diameter is less than 0.5nm so as to remove bacteria; adding trehalose, and adding a yeast for inoculating after 10-12h; implementing main fermentation to the inoculated blueberry juice at 25 DEG C, and meanwhile, monitoring the change in the content of total sugar in real time; and ending the main fermentation when the amount of total sugar is reduced to 4g/L so as to obtain the blueberry wine. The invention also discloses blueberry wine prepared by the method. The brewing method disclosed by the invention, by ultra-filtration and bacterium removal on the juice and then fermentation, can reduce the damage effect of bacterium and products thereof (such as acetic acid) on anthocyanin; and the brewing method disclosed by the invention also regulates the sugar degree of mash by virtue of the trehalose, so that the content of anthocyanin is reserved to the greatest extent on the basis of full use of the color protecting effect of the trehalose.
Description
Technical field
The invention belongs to brewing fruit wine technical field, be specifically related to a kind of blueberry wine and brewing method thereof.
Background technology
Blueberry wine generally adopts the blueberry of wild, brewages form through multiple working procedure.Blueberry is fermented into after drinking, not only nutritive substance has no loss, also make anthocyanidin, selenium, amino acid, VITAMIN, calcium, phosphorus, iron, zinc, various nutrient elements abundanter and be more easily absorbed by the body, mouthfeel is also than common blue berry, blueberry juice more attractive, be called as: " liquid golden ", " oral cosmetic product ", wherein the content of anthocyanidin is especially up to 30 times of 50 times of grapes of apple, the inherent superpower resistance of oxidation of blueberry pectin of arranging in pairs or groups again, is described as the magical product of " bringing third time leap to human longevity " at European blueberry wine.
Blueberry wine energy preventing cancer and heart trouble; Prevent cranial nerve old and feeble, promote mental, prevention senile dementia; Activate retina enzyme, improve eyesight, prevent and treat nyctalopia; The contraction of protection regulation of blood vessels blood vessel, maintains normal blood pressure range; Reduce cholesterol atherosclerosis; Suppress the platelet aggregation that suprarenin and Triphosaden cause, can preventing thrombosis and arteriosclerosis in advance; Strong anti-oxidant, eliminate the effect of free radical.
Traditional method makes blueberry wine, is generally to ferment directly adding yeast after blueberry making beating, and because technology controlling and process is bad, the content of the blueberry wine anthocyanidin of gained reduces greatly, quality degradation.
Summary of the invention
For the content overcoming existing blueberry wine anthocyanidin reduces greatly, the defects such as quality degradation, the invention provides blueberry wine and brewing method thereof.
The present invention solves the problems of the technologies described above adopted scheme:
The brewing method of blueberry wine, comprises the steps:
Step one: select maturation, without the blueberry gone mouldy, use machine pulping, add polygalacturonase by the amount of 0.04-0.06g/kg blueberry, obtained blueberry pulp;
Step 2: with five layers of gauze, described blueberry pulp is filtered, obtain blueberry juice, the filter screen then adopting filter opening diameter to be less than 0.5nm carries out ultrafiltration to blueberry juice, to remove bacterium;
Step 3: add trehalose and make the total reducing sugar amount of blueberry juice be add yeast by the blueberry juice amount of 0.13-0.16g/L after 150-160g/L, 10-12 hour to inoculate;
Step 4: carry out Primary Fermentation at postvaccinal blueberry juice is placed in 25 DEG C, period Real-Time Monitoring total reducing sugar content, when total reducing sugar amount is down to 4g/L, terminate Primary Fermentation, obtain blueberry wine.
Preferably, also comprise cold dip treating before step 2 after step one, concrete grammar is soak 3-5 day at the blueberry pulp of step one gained is placed in 14-18 DEG C.
Preferably, in cold soaking stain treating processes, the ultrasonication of 30-60HZ frequency is imposed.
Preferably, after step 4, also comprise ageing: ageing 25-45 days at the blueberry wine of step 4 gained is placed in 16 DEG C, obtains the blueberry wine that mouthfeel is better.
Preferably, also comprise mouthfeel after step 4 to regulate: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better.
Preferably, also comprise mouthfeel after ageing to regulate: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better.
The invention also discloses the blueberry wine obtained by aforesaid method.
Implement patent of the present invention, there is following beneficial effect:
(1) obtained fruit juice is carried out heat sterilization by the present invention, and then ferments, and reduces bacterium and product (as acetic acid) thereof to the destruction of anthocyanidin;
(2) pol is too high can destroy anthocyanidin, and the present invention adopts trehalose to adjust the pol of mash, takes full advantage of the color-protecting function of trehalose, retains anthocyanidin content to greatest extent;
(3) blueberry wine of the present invention and brewing method thereof have employed low temperature cold dipping technique before Primary Fermentation, while guarantee tannin amount does not increase, considerably increase the extracted amount of anthocyanidin.
embodiment:
Below by embodiment, the present invention is described further, but protection scheme of the present invention is not limited to following examples.
embodiment 1
(1) select materials: the blueberry select maturation, going mouldy without rotten, nothing;
(2) pull an oar: with pulping device blueberry pulping, after adding polygalacturonase by 0.05g/kg blueberry, obtained blueberry pulp;
(3) cold soaking stain: soak 5 at gained blueberry pulp is placed in 14 DEG C, period often stirs; After cold soaking stain, blueberry pulp filtered, be separated blueberry juice and residue, pressed liquor and gained filtrate also merge by press residue, leave standstill after 24 hours, again filter, obtain blueberries raw juice;
(4) heat sterilization: blueberries raw juice is filtered with five layers of gauze, the filter screen adopting filter opening diameter to be less than 0.5nm afterwards carries out ultrafiltration to blueberries raw juice, to remove bacterium;
(5) inoculate: add trehalose and make the total reducing sugar amount of blueberries raw juice be 150g/L, add yeast by the blueberries raw juice amount of 0.13g/L after 10 hours and inoculate;
(6) ferment: carry out Primary Fermentation at postvaccinal blueberries raw juice is placed in 25 DEG C, period Real-Time Monitoring total reducing sugar content, when total reducing sugar amount is down to 4g/L, terminate Primary Fermentation, obtain blueberry mash;
(7) ageing: ageing 45 days at the blueberry mash of step (6) gained is placed in 16 DEG C, obtains blueberry wine;
(8) mouthfeel regulates: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better.
embodiment 2
(1) select materials: the blueberry select maturation, going mouldy without rotten, nothing;
(2) pull an oar: with pulping device blueberry pulping, after adding polygalacturonase by 0.06g/kg blueberry, obtained blueberry pulp;
(3) cold soaking stain: soak 3 at gained blueberry pulp is placed in 18 DEG C, period imposes the ultrasonication of 30HZ frequency; After cold soaking stain, blueberry pulp filtered, be separated blueberry juice and residue, pressed liquor and gained filtrate also merge by press residue, obtain blueberries raw juice;
(4) heat sterilization: blueberries raw juice is filtered with six layers of gauze, the filter screen adopting filter opening diameter to be less than 0.5nm afterwards carries out ultrafiltration to blueberries raw juice, to remove bacterium;
(5) inoculate: add trehalose and make the total reducing sugar amount of blueberries raw juice be 160g/L, add yeast by the blueberries raw juice amount of 0.16g/L after 12 hours and inoculate;
(6) ferment: carry out Primary Fermentation at postvaccinal blueberries raw juice is placed in 25 DEG C, period Real-Time Monitoring total reducing sugar content, when total reducing sugar amount is down to 4g/L, terminate Primary Fermentation, obtain blueberry mash;
(7) ageing: ageing 25 days at the blueberry mash of step (6) gained is placed in 16 DEG C, obtains blueberry wine.
embodiment 3
(1) select materials: the blueberry select maturation, going mouldy without rotten, nothing;
(2) pull an oar: with pulping device blueberry pulping, after adding polygalacturonase by 0.04g/kg blueberry, obtained blueberry pulp;
(3) cold soaking stain: soak 4 at gained blueberry pulp is placed in 16 DEG C, period imposes the ultrasonication of 60HZ frequency; After cold soaking stain, blueberry pulp filtered, be separated blueberry juice and residue, pressed liquor and gained filtrate also merge by press residue, obtain blueberries raw juice;
(4) heat sterilization: blueberries raw juice is filtered with seven layers of gauze, the filter screen adopting filter opening diameter to be less than 0.5nm afterwards carries out ultrafiltration to blueberries raw juice, to remove bacterium;
(5) inoculate: add trehalose and make the total reducing sugar amount of blueberries raw juice be 155g/L, add yeast by the blueberries raw juice amount of 0.15g/L after 11 hours and inoculate;
(6) ferment: carry out Primary Fermentation at postvaccinal blueberries raw juice is placed in 25 DEG C, period Real-Time Monitoring total reducing sugar content, when total reducing sugar amount is down to 4g/L, terminate Primary Fermentation, obtain blueberry mash;
(7) ageing: ageing 30 days at the blueberry mash of step (6) gained is placed in 16 DEG C, obtains blueberry wine;
(8) mouthfeel regulates: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better.
Claims (7)
1. the brewing method of blueberry wine, is characterized in that, comprises the steps:
Step one: select maturation, without the blueberry gone mouldy, use machine pulping, add polygalacturonase by the amount of 0.04-0.06g/kg blueberry, obtained blueberry pulp;
Step 2: with five layers of gauze, described blueberry pulp is filtered, obtain blueberry juice, the filter screen then adopting filter opening diameter to be less than 0.5nm carries out ultrafiltration to blueberry juice, to remove bacterium;
Step 3: add trehalose and make the total reducing sugar amount of blueberry juice be add yeast by the blueberry juice amount of 0.13-0.16g/L after 150-160g/L, 10-12 hour to inoculate;
Step 4: carry out Primary Fermentation at postvaccinal blueberry juice is placed in 25 DEG C, period Real-Time Monitoring total reducing sugar content, when total reducing sugar amount is down to 4g/L, terminate Primary Fermentation, obtain blueberry wine.
2. the brewing method of blueberry wine as claimed in claim 1, is characterized in that, also comprise cold dip treating before step 2 after step one, concrete grammar is soak 3-5 day at the blueberry pulp of step one gained is placed in 14-18 DEG C.
3. the brewing method of blueberry wine as claimed in claim 2, is characterized in that, in cold soaking stain treating processes, impose the ultrasonication of 30-60HZ frequency.
4. the brewing method of blueberry wine as claimed in claim 1, is characterized in that, also comprise ageing after step 4: ageing 25-45 days at the blueberry wine of step 4 gained is placed in 16 DEG C, obtains the blueberry wine that mouthfeel is better.
5. the brewing method of blueberry wine as claimed in claim 1, is characterized in that, also comprises mouthfeel and regulates: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better after step 4.
6. the brewing method of blueberry wine as claimed in claim 4, is characterized in that, also comprises mouthfeel and regulates: add appropriate tartrate to adjust mouthfeel, obtain the blueberry wine that mouthfeel is better after ageing.
7. blueberry wine, is characterized in that, described blueberry wine is obtained by any described brewing method of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510554569.7A CN105132237A (en) | 2015-09-03 | 2015-09-03 | Blueberry wine and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510554569.7A CN105132237A (en) | 2015-09-03 | 2015-09-03 | Blueberry wine and brewing method thereof |
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| CN105132237A true CN105132237A (en) | 2015-12-09 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462766A (en) * | 2016-01-10 | 2016-04-06 | 青岛紫斐蓝莓研究有限公司 | Blueberry ice wine and brewing technology thereof |
| CN105820921A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Highland barley and blueberry nutritious health care wine and preparation method |
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106337014A (en) * | 2016-12-06 | 2017-01-18 | 河源市鼎信科技中介服务有限公司 | Litchi vinegar and preparing method thereof |
| CN106350395A (en) * | 2016-12-08 | 2017-01-25 | 河源市鼎信科技中介服务有限公司 | Litchi wine and brewing method thereof |
| CN106350381A (en) * | 2016-11-10 | 2017-01-25 | 汪国武 | Manufacturing method of blueberry wine |
| CN107177434A (en) * | 2017-04-21 | 2017-09-19 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to shorten fermentation time and the blueberry wine rich in active component and preparation method thereof |
| CN111996095A (en) * | 2020-09-23 | 2020-11-27 | 中国农业大学 | Blueberry wine with high ellagic acid content and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131597A (en) * | 2013-03-25 | 2013-06-05 | 辽宁农业职业技术学院 | Method for brewing blueberry wine without sulfur dioxide |
-
2015
- 2015-09-03 CN CN201510554569.7A patent/CN105132237A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131597A (en) * | 2013-03-25 | 2013-06-05 | 辽宁农业职业技术学院 | Method for brewing blueberry wine without sulfur dioxide |
Non-Patent Citations (1)
| Title |
|---|
| 刘奔: "蓝莓酒酿造工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462766A (en) * | 2016-01-10 | 2016-04-06 | 青岛紫斐蓝莓研究有限公司 | Blueberry ice wine and brewing technology thereof |
| CN105820921A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Highland barley and blueberry nutritious health care wine and preparation method |
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106350381A (en) * | 2016-11-10 | 2017-01-25 | 汪国武 | Manufacturing method of blueberry wine |
| CN106337014A (en) * | 2016-12-06 | 2017-01-18 | 河源市鼎信科技中介服务有限公司 | Litchi vinegar and preparing method thereof |
| CN106350395A (en) * | 2016-12-08 | 2017-01-25 | 河源市鼎信科技中介服务有限公司 | Litchi wine and brewing method thereof |
| CN107177434A (en) * | 2017-04-21 | 2017-09-19 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to shorten fermentation time and the blueberry wine rich in active component and preparation method thereof |
| CN111996095A (en) * | 2020-09-23 | 2020-11-27 | 中国农业大学 | Blueberry wine with high ellagic acid content and preparation process thereof |
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Application publication date: 20151209 |