CN105524779A - Brewing method for salvia miltiorrhiza bge and blueberry composite fruit wine - Google Patents
Brewing method for salvia miltiorrhiza bge and blueberry composite fruit wine Download PDFInfo
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- CN105524779A CN105524779A CN201510952224.7A CN201510952224A CN105524779A CN 105524779 A CN105524779 A CN 105524779A CN 201510952224 A CN201510952224 A CN 201510952224A CN 105524779 A CN105524779 A CN 105524779A
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- 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
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Abstract
The invention discloses a brewing method for salvia miltiorrhiza bge and blueberry composite fruit wine. The brewing method comprises the steps of choosing raw materials, pulping, sterilizing, performing activation of culture, performing ingredient regulation for the first time, performing main fermentation, performing secondary fermentation, performing ingredient regulation for the second time and aging, aging, filtering, bottling and the like. Compared with the prior art, the brewing method is short in brewing period and simple in process; the alcoholic strength of the fruit wine can reach 13%vol; the fruit wine is light yellow in color, clear and transparent, and low in amertume taste; the sugar content can be lowered to 0.1%; in addition, the fruit wine has the mixed fruity flavor of salvia miltiorrhiza bge and blueberry; and the fruit wine is rich and complete in wine flavor, mellow and full in taste, refreshing, and long in aftertaste.
Description
Technical field
The present invention relates to a kind of technical field of fruit wine production, particularly relate to a kind of brew method of red sage root blueberry compound fruit wine.
Background technology
The red sage root, SalviamiltiorrhizaBge, has promoting blood circulation to remove blood stasis, inducing meastruation to relieve menalgia, and clear away heart-fire relieving restlessness, and cool blood disappears effect of carbuncle.For Obstruction of qi in the chest and cardialgia, gastral cavity abdomen hypochondriac pain, lump in the abdomen lump in the abdomen is gathered, hot numbness pain, dysphoria and insomnia, menoxenia, and dysmenorrhoea is through closing, and sore swells and ache, and is the medicinal material of a kind of medicine-food two-purpose that current China consumption is maximum.
Blueberry, Blueberry, taste sweet juice is many, meat is fine and close, crisp tasty and refreshing, have fragrant, be rich in anthocyanidin, protein, fat, inorganic salt, calcium, iron and multiple amino acids, because blueberry is rich in anthocyanidin, there is activation retina effect, can eyesight be strengthened, prevent eyeball tired and enjoy and gaze at, one of five large healthy fruit that Ye Shi the World Food Programme is recommended.Blueberry effectively can reduce cholesterol, atherosclerosis, promotes cardiovascular health; Have cardiac function enhancing, preventing cancer and cardiopathic effect, can prevent cranial nerve old and feeble, strengthen mental; Can eyesight be strengthened, alleviate eyeball fatigue.In addition, blueberry can also be treated general Common Cold, be had sore throat and the disease such as diarrhoea.
The red sage root is not also had to add the production and sales of blueberry brew compound fruit wine in the market.But the red sage root is similar with blueberry partial function as can be seen from above, therefore co-fermentation is carried out to both and prepare fruit wine tool and to improve the effect of effect.Existing is all the independent brew red sage root or blueberry wine, but tannin in red sage root fruit juice, total acid content are high, make in red sage root fruit wine production process, to there is fermentation period long (more than 6 months), product alcoholic strength is on the low side, and pol is high, and oxidizable brown stain also produces activated flavour, and easily there is muddiness in finished product salvia miltiorrhiza wine, produce the problems such as precipitation, also there is similar problem in the brew of blueberry wine, this hinders the development of the red sage root and blueberry industry to a certain extent.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of brew method of red sage root blueberry compound fruit wine, to overcome the existing red sage root or blueberry fruit wine fermentation period is long, product alcoholic strength is on the low side, pol is high, oxidizable brown stain also produces activated flavour, and the finished product red sage root or blueberry fermented wine easily occur muddiness, produces the defects such as precipitation.
The present invention is achieved by the following technical programs.
The brew method of a kind of red sage root blueberry compound fruit wine provided by the invention, specifically comprises the following steps:
(1) raw material is chosen, and making beating: choose the fresh salvia miltiorrhiza excavated, goes out silt, clean with clear water, dry rear stripping and slicing for subsequent use, choose fresh full blueberry clear water and clean and dry rear for subsequent use, the red sage root block after drying and blueberry are placed in hollander respectively and smashes.
(2) red sage root, blueberry pulp are mixed with the mass ratio of 3:1, be heated to 80 ~ 90 DEG C, sterilization 40 ~ 50min, is cooled to room temperature after sterilization.
(3) actication of culture: 10g active dry yeast, 10g grape yeast add 8 times respectively containing in the aseptic aqueous solution of 4% glucose, jiggle and thalline is scatter, in 32 DEG C of insulation 25 ~ 30min, every 10min concussion once, activates complete when producing to there being a large amount of bubble; Then cultivate through one-level domestication, secondary domestication is cultivated and three grades of domestications are cultivated, obtain production distiller's yeast, cultured distiller's yeast directly can access in the red sage root, blueberry juice and ferment.
(4) first time composition adjustment: adjusting its pol with white sugar is 25 ~ 28%; Adjusting its pH with citric acid and distilled water is 4 ~ 5, SO2 addition, 60 ~ 80mg/kg.
(5) Primary Fermentation: dry yeast, the grape yeast saccharomyces 0.4 ~ 0.6% of inoculation activation are placed on 20 ~ 24 DEG C of bottom fermentation 8 ~ 12d.
(6) secondary fermentation: change bucket after Primary Fermentation, secondary fermentation 15 ~ 20d at 25 ~ 30 DEG C of temperature.
(7) second time composition adjustment: adjusting its pol with white sugar is 25 ~ 30%; Adjusting its pH with citric acid and distilled water is 4.5 ~ 5.5, SO2 addition, 60 ~ 80mg/kg.
(8) ageing: by filtered through gauze, go out after the red sage root, blueberry wine schlempe and carry out ageing, the ageing time is 2 ~ 3 months, and period changes bucket 2 ageing 2 ~ 3 months.
(9) filter with bottling: by deployed for the wine liquid after ageing, deposit certain hour, degerming, carry out second time filter after bottle, obtain red sage root blueberry compound fruit wine.
Preferably, described in step (1) by the red sage root after drying and blueberry preservation 12 ~ 18h below 0 DEG C.
Preferably, after step (5) described Primary Fermentation, the alcoholic strength of the red sage root, blueberry wine can reach 13%vol, and fruit wine color and luster is yellowish, limpid transparent.
Preferably, the ageing described in step (8) is by the red sage root, the ageing in temperature 15 DEG C ~ 20 DEG C environment of blueberry compound fruit wine.
Beneficial effect of the present invention is: the brew method providing a kind of red sage root blueberry compound fruit wine, short with the method brew cycle, the fruit wine produced makes fruit wine alcoholic strength reach 13%vol, and fruit wine color and luster is yellowish, limpid transparent, reduce jerky taste, sugar drops to 3 ~ 4g/L, and have the mixing fruital of the red sage root, blueberry, wine body is plentiful complete, mellow and full tasty and refreshing, long times of aftertaste; And cross the minimizing of filter cake thing through twice, there will not be muddiness.
Embodiment
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment 1
(1) raw material is chosen, making beating: choose the fresh salvia miltiorrhiza excavated, go out silt, go out the red sage root of mouldy, sick worm, clean with clear water, dry rear stripping and slicing for subsequent use, choose fresh full blueberry clear water clean dry rear for subsequent use, by the red sage root block after drying and blueberry preservation 12 ~ 18h below 0 DEG C; Take out after refrigeration and thaw, place in hollander respectively again after thawing and smash.
(2) red sage root, blueberry pulp are mixed with the mass ratio of 3:1, be heated to 80 DEG C, sterilization 50min, is cooled to room temperature after sterilization.
(3) actication of culture: 10g active dry yeast, 10g grape yeast add 8 times respectively containing in the aseptic aqueous solution of 4% glucose, jiggle and thalline is scatter, in 32 DEG C of insulation 25min, every 10min concussion once, activates complete when producing to there being a large amount of bubble; Then cultivate through one-level domestication, secondary domestication is cultivated and three grades of domestications are cultivated, obtain production distiller's yeast, cultured distiller's yeast directly can access in the red sage root, blueberry juice and ferment.
(4) first time composition adjustment: adjusting its pol with white sugar is 25%; Adjusting its pH with citric acid and distilled water is 4, SO2 addition 60mg/kg.
(5) Primary Fermentation: dry yeast, the grape yeast saccharomyces 0.6% of inoculation activation are placed on 20 DEG C of bottom fermentation 8 ~ 12d; After Primary Fermentation, the alcoholic strength of the red sage root, blueberry wine can reach 13%vol, and fruit wine color and luster is yellowish, limpid transparent.
(6) secondary fermentation: change bucket after Primary Fermentation, secondary fermentation 15 ~ 20d at 25 DEG C of temperature; Through secondary fermentation, fruit wine concentration is further improved.
(7) second time composition adjustment: adjusting its pol with white sugar is 25%; Adjusting its pH with citric acid and distilled water is 4.5, SO2 addition 60mg/kg.
(8) ageing: by filtered through gauze, go out after the red sage root, blueberry wine schlempe and carry out ageing, the ageing time is 2 ~ 3 months, and period changes bucket 2 ageing 2 ~ 3 months, and ageing envrionment temperature is 15 DEG C.
(9) filter with bottling: by deployed for the wine liquid after ageing, deposit certain hour, degerming, carry out second time filter after bottle, obtain red sage root blueberry compound fruit wine.
Embodiment 2
(1) raw material is chosen, and making beating: choose the fresh salvia miltiorrhiza excavated, goes out silt, go out the red sage root of mouldy, sick worm, clean with clear water, it is for subsequent use to dry rear stripping and slicing, choose fresh full blueberry clear water clean dry rear for subsequent use, by the red sage root block after drying and blueberry preservation 15h below 0 DEG C; Take out after refrigeration and thaw, place in hollander respectively again after thawing and smash.
(2) red sage root, blueberry pulp are mixed with the mass ratio of 3:1, be heated to 90 DEG C, sterilization 40min, is cooled to room temperature after sterilization.
(3) actication of culture: 10g active dry yeast, 10g grape yeast add 8 times respectively containing in the aseptic aqueous solution of 4% glucose, jiggle and thalline is scatter, in 32 DEG C of insulation 30min, every 10min concussion once, activates complete when producing to there being a large amount of bubble; Then cultivate through one-level domestication, secondary domestication is cultivated and three grades of domestications are cultivated, obtain production distiller's yeast, cultured distiller's yeast directly can access in the red sage root, blueberry juice and ferment.
(4) first time composition adjustment: adjusting its pol with white sugar is 28%; Adjusting its pH with citric acid and distilled water is 5, SO2 addition 80mg/kg.
(5) Primary Fermentation: dry yeast, the grape yeast saccharomyces 0.5% of inoculation activation are placed on 24 DEG C of bottom fermentation 8 ~ 12d; After Primary Fermentation, the alcoholic strength of the red sage root, blueberry wine can reach 13%vol, and fruit wine color and luster is yellowish, limpid transparent.
(6) secondary fermentation: change bucket after Primary Fermentation, secondary fermentation 15 ~ 20d at 30 DEG C of temperature; Through secondary fermentation, fruit wine concentration is further improved.
(7) second time composition adjustment: adjusting its pol with white sugar is 28%; Adjusting its pH with citric acid and distilled water is 5.5, SO2 addition 80mg/kg.
(8) ageing: by filtered through gauze, go out after the red sage root, blueberry wine schlempe and carry out ageing, the ageing time is 2 ~ 3 months, and period changes bucket 2 ageing 2 ~ 3 months, and ageing envrionment temperature is 18 DEG C.
(9) filter with bottling: by deployed for the wine liquid after ageing, deposit certain hour, degerming, carry out second time filter after bottle, obtain red sage root blueberry compound fruit wine.
Preferably, secondary fermentation described in preceding method and ageing are: secondary fermentation 10 ~ 15d at 18 ~ 20 DEG C of temperature; 15 DEG C ~ 20 DEG C temperature ageing 2 ~ 3 months, by physics, chemistry and biology change, reduce jerky taste, sugar drops to 0.1%, and have the mixing fruital of the red sage root, blueberry, wine body is plentiful complete, mellow and full tasty and refreshing, long times of aftertaste.
Claims (4)
1. a brew method for red sage root blueberry compound fruit wine, is characterized in that comprising the steps:
(1) raw material is chosen, making beating;
(2) sterilization;
(3) actication of culture: 10g active dry yeast, 10g grape yeast add 8 times respectively containing in the aseptic aqueous solution of 4% glucose, jiggle and thalline is scatter, in 32 DEG C of insulation 25 ~ 30min, every 10min concussion once, activates complete when producing to there being a large amount of bubble; Then cultivate through one-level domestication, secondary domestication is cultivated and three grades of domestications are cultivated, obtain production distiller's yeast, cultured distiller's yeast directly can access in the red sage root, blueberry juice and ferment;
(4) first time composition adjustment: adjusting its pol with white sugar is 25 ~ 28%; Adjusting its pH with citric acid and distilled water is 4 ~ 5, SO2 addition, 60 ~ 80mg/kg;
(5) Primary Fermentation: dry yeast, the grape yeast saccharomyces 0.4 ~ 0.6% of inoculation activation are placed on 20 ~ 24 DEG C of bottom fermentation 8 ~ 12d;
(6) secondary fermentation: change bucket after Primary Fermentation, secondary fermentation 15 ~ 20d at 25 ~ 30 DEG C of temperature.
(7) second time composition adjustment: adjusting its pol with white sugar is 25 ~ 30%; Adjusting its pH with citric acid and distilled water is 4.5 ~ 5.5, SO2 addition, 60 ~ 80mg/kg;
(8) ageing: by filtered through gauze, go out after the red sage root, blueberry wine schlempe and carry out ageing, the ageing time is 2 ~ 3 months, and period changes bucket 2 ageing 2 ~ 3 months;
(9) filter and bottling.
2. the brew method of a kind of red sage root blueberry compound fruit wine as claimed in claim 1, is characterized in that: the red sage root described in step (1) after just drying and blueberry preservation 12 ~ 18h below 0 DEG C.
3. the brew method of a kind of red sage root blueberry compound fruit wine as claimed in claim 1, is characterized in that: after step (5) described Primary Fermentation, the alcoholic strength of the red sage root, blueberry wine can reach 13%vol, and fruit wine color and luster is yellowish, limpid transparent.
4. the brew method of a kind of red sage root blueberry compound fruit wine as claimed in claim 1, is characterized in that: the ageing described in step (8) is by the red sage root, the ageing in temperature 15 DEG C ~ 20 DEG C environment of blueberry compound fruit wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510952224.7A CN105524779A (en) | 2015-12-17 | 2015-12-17 | Brewing method for salvia miltiorrhiza bge and blueberry composite fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510952224.7A CN105524779A (en) | 2015-12-17 | 2015-12-17 | Brewing method for salvia miltiorrhiza bge and blueberry composite fruit wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781763B1 (en) * | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
| CN101717708A (en) * | 2009-12-24 | 2010-06-02 | 永州市雅大科技实业有限公司 | Process for brewing Smallanthus sonchifolius fruit wine |
| CN102102060A (en) * | 2009-12-18 | 2011-06-22 | 陆卫东 | Production process for red-rooted salvia root yellow wine |
| CN102604783A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine |
| CN104232422A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨珍宝制药有限公司 | Brewing method of blueberry fruit wine |
-
2015
- 2015-12-17 CN CN201510952224.7A patent/CN105524779A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781763B1 (en) * | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
| CN102102060A (en) * | 2009-12-18 | 2011-06-22 | 陆卫东 | Production process for red-rooted salvia root yellow wine |
| CN101717708A (en) * | 2009-12-24 | 2010-06-02 | 永州市雅大科技实业有限公司 | Process for brewing Smallanthus sonchifolius fruit wine |
| CN102604783A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine |
| CN104232422A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨珍宝制药有限公司 | Brewing method of blueberry fruit wine |
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Application publication date: 20160427 |