CN105349330A - Method of brewing blueberry wine by using dried blueberry processing by-product - Google Patents
Method of brewing blueberry wine by using dried blueberry processing by-product Download PDFInfo
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- CN105349330A CN105349330A CN201510921978.6A CN201510921978A CN105349330A CN 105349330 A CN105349330 A CN 105349330A CN 201510921978 A CN201510921978 A CN 201510921978A CN 105349330 A CN105349330 A CN 105349330A
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- blueberry
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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
Abstract
The invention belongs to the field of fruit wine brewing, and particularly relates to a blueberry fruit wine brewing method by fermenting production. A by-product blueberry pulp produced during dried blueberry processing is taken as a raw material, an active dried yeast for brewing is added, and control on fermenting is realized by adjusting acidity with acid-base and controlling additive amounts of nitrogen sources (diammonium hydrogen phosphate and/or yeast extracts) before fermenting for the characteristics of high organic acid content and lower available nitrogen of the blueberry pulp, thus finally obtaining high cost performance blueberry brewed wine products with different styles and types.
Description
Technical field
The invention belongs to brewing fruit wine field, be specifically related to a kind of brewing method of different-style type blueberry wine.
Background technology
Blueberry (Blueberry), belong to Ericaceae Vaccinium plant, be perennial shrub, its fruit is berry, in blue, usual adularescent fruit powder.The blueberry raw place of production is the U.S., and the wild blueberry primary growth of China is at large Xiao Xing'an Ling forest region.The blueberry artificial culture of China is started late, but progressively develops in recent years, takes on a certain scale, and is mainly distributed in the ground such as Shandong, Jilin, Liaoning, Jiangsu, Yunnan, Guizhou at present.The Blueberry ripening stage is main in may between October, usually reaches maximum production in July.Blueberry pulp is fine and smooth, and seed is minimum, sweet and sour taste, and fragrance is unique.Blueberry is rich in the nutritive elements, particularly anthocyanidin content such as abundant VITAMIN and mineral substance far above other fruit.Anthocyanidin is one of the most effective antioxidation biology promoting agent that the current mankind find, can vision enhancing, eliminates visual fatigue, preventing cancer, improving water flood, liver protecting.Blueberry, because of its high healthy nutritive value, is called as " fruit queen " and " king of berry ".Blueberry is of many uses, can be eaten raw as fruit, also can be further processed into beverage and drink for people.
Current China blueberry is directly used in more to be eaten raw, and deep processing ratio is lower, and wherein established practice modelling manufacturing enterprise cans be counted on one's fingers.Particularly blueberry wine development is also in the starting stage, not yet forms scale.Blueberry wine product on sale in the market shortage price competitiveness compared with other wine products.
Existing blueberry wine making method Patents technology and report, the patent of invention that as the patent No. 200610134929.9, name is called " brewing method of blueberry wine "; Number of patent application 201110431972.2, the application for a patent for invention that name is called " dry type or semi-dry blueberry wine and brewing method " thereof; Number of patent application 201310036716.2, the application for a patent for invention that name is called " a kind of making method of blueberry wine "; These techniques of producing blueberry wine are all using blueberry fresh fruit as raw material, brewage according to the similar technique brewageing dry red winew.Its deficiency is that (1) is that raw material result in higher production cost with blueberry fresh fruit, reduces the competitive power in price between blueberry wine product and other fruit wine; (2) similar making method result in the simplification of blueberry wine product type, and unification is serious; (3) compared to Wine Grape, self contain higher organic acid due to blueberry raw material, the acidity that result in blueberry dry type wine product is higher, and taste is acrid, and mouthfeel is inharmonious; (4) zymotechnique of existing semi-sweet or sweet type blueberry wine is manually add sugar again after spontaneous fermentation stops for the control of product residual sugar mostly, and this technique exists the hidden danger of biologically stable aspect.
Summary of the invention
For the problems referred to above, the invention provides a kind of utilize blueberry dried fruit to process in the by product blueberry pulp technique that is raw material production blueberry wine, effectively reduce the production cost of blueberry wine, and obtained blueberry wine is red-purple, fragrant aroma, sour and sweet palatability, wine body is full, and quality is higher.In addition, the present invention makes full use of in blueberry pulp the feature that the nitrogen content that can ferment lacks, and realizes the control to blueberry wine residual sugar content and alcoholic strength, well solve the problem of semi-sweet and sweet type blueberry wine biologically stable by the addition regulating and controlling nitrogenous source.
To achieve these goals, brewing production process provided by the present invention, mainly comprises the following steps: (1) blueberry pulp is through dilution; (2) a certain amount of sulfurous acid is added; (3) acidity is adjusted with acid-base modifier; (4) the nitrogenous source adjustment adding different amount can utilize nitrogen level; (5) inoculation yeast temperature controlled fermentation, openly when fermenting vigorous is shown in oxygen cycle; (6) fermentation is stopped; (7) sulfurous acid sealed cans are added; (8) freezing clarification; (9) lower glue clarification after tank switching; (10) filling after filtering; Wherein, in step (4), the addition of nitrogen can be utilized different, fermentation gained blueberry wine product alcoholic strength and residual sugar level can be controlled.
The by product that the blueberry pulp that raw material adopts produces after carrying out sugaring when coming from making blueberry dried fruit, total pol is 700 ~ 800g/L.
When described step (1) is diluted blueberry pulp, diluting water must reach drinking water standard, regulates its pol to 200 ~ 250g/L.
The addition of described step (2) sulfite is 30 ~ 120mg/L.
Described step (3) uses acid-base modifier adjustment pH to 3.1 ~ 3.5.
It is 7 ~ 14% (V/V) that the different levels nitrogenous source that described step (4) adds can obtain alcoholic strength, and residual sugar content is the dry type of < 4 ~ 80g/L, half-dry type, semi-sweet and sweet type blueberry wine.
The inoculum size of described step (5) yeast is 0.2 ~ 1g/L, and leavening temperature controls at 17 ~ 23 DEG C.
Measuring free sulphur content after described step (7) fermentation ends, according to the content of residual sugar in measurement result and wine, by adding sulfurous acid, free sulphur being adjusted to 40 ~ 100mg/L.
The temperature of described step (8) freezing treatment is at-2-4 DEG C, and the freezing treatment time is 5 ~ 10 days.
Described step (9) adds bentonite (0.1 ~ 2g/L) in the blueberry wine after freezing clarification, lower glue 7 ~ 14 days.
The filtration unit that described step (10) adopts is cross-current type fruit wine filter or diatomite filter.
The present invention is relative to the advantage of blueberry wine traditional brewing process:
1. the raw material that the present invention adopts is blueberry pulp, and it is the by product produced after carrying out sugaring in making blueberry dried fruit process, and this blueberry pulp contains the distinctive nutritive ingredient of blueberry self and sapidity ingredient; By the second stage employ to this by product, present invention achieves the benefit to blueberry prepared using, greatly reduce the production cost of blueberry wine, there is good economic benefit and social benefit.
2. half-dried or semi-sweet blueberry wine making method of the present invention, is can utilize for blueberry pulp the feature that nitrogen content is lower, and the present invention compares limitation and adds dissimilar nitrogenous source, finally obtains the blueberry wine product that sugar degree is different.
3. the production technique middle and later periods secondary compared to common semi-sweet and sweet type blueberry wine adds the method that sugar carries out sugariness adjustment, the semi-sweet adopting this technique to brewage and sweet type blueberry wine, fermentation naturally stops under nitrogen stress condition, there is better biologically stable, stopped the hidden danger of sugar Secondary Fermentation within the bottle storage phase that the later stage adds.
Accompanying drawing illustrates:
Fig. 1 is proportion diurnal variation curve in the blueberry wine fermentation of dry type and semi-sweet
Fig. 2 is aldehydes matter and anthocyanidin content in dry type and semi-sweet blueberry wine
Fig. 3 is the GC/MS total ions chromatogram that dry type and semi-sweet blueberry wine aroma component are analyzed
Embodiment
Below, blueberry wine making method of the present invention is introduced in detail in conjunction with concrete embodiment.But the present invention is not only confined to these embodiments, those skilled in the relevant art within the scope of the claims some adjustment made also should think and belong to scope of the present invention.
Example 1
The by product blueberry pulp produced in the processing of 600L blueberry dried fruit is added in the stainless steel fermentor tank of 2000L, recording sugared content is 750g/L, add two volumes tap water, after under cycling condition, slowly add sulfurous acid (final concentration 60mg/L), sodium bicarbonate (food grade successively, final concentration 0.8g/L) and Secondary ammonium phosphate (food grade, final concentration 0.75g/L); Inoculate commercial yeast (200mg/L) after controlling fermentor tank core temperature to 18 DEG C, start fermentation; Whole fermenting process monitoring temperature and proportion, control temperature is no more than 23 DEG C, and the active fermentation stage sees oxygen cycle 3 times/day, 15 minutes/each; Until proportion does not continue to decline for continuous three days, fermentation natural termination; After tank switching 0 ~ 4 DEG C freezing 10 days, again add glue under bentonite after tank switching, 10 DEG C leave standstill 10 days, filling after the clear juice got adopts cross flow filter; Final acquisition spirituosity 14.5%, residual sugar 3.1g/L, has the dry type fermentation blueberry wine of blueberry typical case's color and luster and local flavor.
Example 2
The 270L blueberry pulp that sugared content is 750g/L is added in the stainless steel fermentor tank of 1000L, after adding 675L tap water, under cycling condition, slowly add sulfurous acid (final concentration 60mg/L), sodium bicarbonate (food grade successively, final concentration 0.6g/L) and Secondary ammonium phosphate (food grade, final concentration 0.3g/L); Inoculate commercial yeast (200mg/L) after controlling fermentor tank core temperature to 15 DEG C, start fermentation; Whole fermenting process monitoring temperature and proportion, control temperature is no more than 18 DEG C; Until proportion decline accumulation in continuous three days is no more than 3 points, with sulfurous acid adjustment free sulphur to 100mg/L, stop fermentation; Subsequent technique is with example 1.The semi-sweet fermentation blueberry wine that final acquisition spirituosity 11.5%, residual sugar 18.9g/L, sour and sweet palatability, biologically stable are good.
Claims (11)
1. utilize blueberry dried fruit processing byproduct blueberry pulp to brewage a method for different-style type blueberry wine, it is characterized in that: making method mainly comprises: (1) blueberry pulp is through dilution; (2) a certain amount of sulfurous acid is added; (3) acidity is adjusted with acid-base modifier; (4) Secondary ammonium phosphate (DAP) or the yeast extract adjustment that add different amount can utilize nitrogen level; (5) inoculation yeast, temperature controlled fermentation, openly when fermenting vigorous is shown in oxygen cycle; (6) fermentation is stopped; (7) sulfurous acid sealed cans are added; (8) freezing clarification; (9) lower glue after tank switching; (10) filling after filtering; Wherein, in step (4), the addition of nitrogen can be utilized to be 20 ~ 200mg/L, alcoholic strength and the residual sugar level of fermentation gained blueberry wine product can be controlled.
2. the brewing method of dissimilar blueberry wine as claimed in claim 1, it is characterized in that blueberry pulp that raw material adopts is from the by product produced after carrying out sugaring when making blueberry dried fruit, total sugar content is 700 ~ 800g/L.
3. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: when described step (1) is diluted blueberry pulp, diluting water must meet drinking water standard, regulates its pol to 18 ~ 250g/L.
4. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: the addition of described step (2) sulfite is 30 ~ 120mg/L.
5. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: described step (3) uses acid-base modifier adjustment pH to 3.1 ~ 3.5.
6. the brewing method of dissimilar blueberry wine as claimed in claim 1, it is characterized in that: it is 7 ~ 14% (V/V) that the different levels nitrogenous source that described step (4) adds can obtain alcoholic strength, residual sugar content is the dry type of < 4 ~ 80g/L, half-dry type, semi-sweet and sweet type blueberry wine.
7. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: the inoculum size of described step (5) yeast is 0.2 ~ 1g/L, and leavening temperature controls at 17 ~ 23 DEG C.
8. the brewing method of dissimilar blueberry wine as claimed in claim 1, it is characterized in that: after described step (7) fermentation ends, measure free sulphur content, according to the content of residual sugar in measurement result and wine, by adding sulfurous acid, sulphur is adjusted to 40 ~ 100mg/L.
9. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: the temperature of described step (8) freezing treatment is at-2-4 DEG C, and the freezing treatment time is 5 ~ 10 days.
10. the brewing method of dissimilar blueberry wine as claimed in claim 1, is characterized in that: described step (9) adds bentonite (0.1 ~ 2g/L) in the blueberry wine after freezing clarification, lower glue 7 ~ 14 days.
The brewing method of 11. dissimilar blueberry wines as claimed in claim 1, is characterized in that: the filtration unit that described step (10) adopts is cross-current type fruit wine filter or diatomite filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921978.6A CN105349330A (en) | 2015-12-15 | 2015-12-15 | Method of brewing blueberry wine by using dried blueberry processing by-product |
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| CN201510921978.6A CN105349330A (en) | 2015-12-15 | 2015-12-15 | Method of brewing blueberry wine by using dried blueberry processing by-product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109097224A (en) * | 2018-08-27 | 2018-12-28 | 肖和雨 | A kind of fruit juice liquor method for making |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040058558A (en) * | 2002-12-27 | 2004-07-05 | 위세찬 | Method for processing a blueberry wine using yeast and product thereof |
| CN101899375A (en) * | 2010-07-26 | 2010-12-01 | 大连理工大学 | Method for preparing fermented sea cucumber and blueberry mixed health wine |
| CN103484290A (en) * | 2013-08-27 | 2014-01-01 | 安徽农业大学 | Brewing method of low-alcohol-content dry blueberry wine |
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2015
- 2015-12-15 CN CN201510921978.6A patent/CN105349330A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040058558A (en) * | 2002-12-27 | 2004-07-05 | 위세찬 | Method for processing a blueberry wine using yeast and product thereof |
| CN101899375A (en) * | 2010-07-26 | 2010-12-01 | 大连理工大学 | Method for preparing fermented sea cucumber and blueberry mixed health wine |
| CN103484290A (en) * | 2013-08-27 | 2014-01-01 | 安徽农业大学 | Brewing method of low-alcohol-content dry blueberry wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109097224A (en) * | 2018-08-27 | 2018-12-28 | 肖和雨 | A kind of fruit juice liquor method for making |
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