CN107057934A - A kind of sweet tea type blueberry wine and its fermentation technique - Google Patents
A kind of sweet tea type blueberry wine and its fermentation technique Download PDFInfo
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Abstract
The present invention relates to brewing fruit wine technical field, and in particular to a kind of sweet tea type blueberry wine and its fermentation technique, comprises the following steps：（1）Select blueberry fresh fruit and rinse；（2）Freeze；（3）Thaw and crush, shattering process carries out sugared part adjustment for the first time；（4）Add pectase；（5）Second of sugared part adjustment and addition yeast；（6）Temperature controlled fermentation；（7）Add yeast auxiliary agent；（8）Skin slag is separated；（9）Ageing；（10）Once filter；（11）Once freeze and once thaw；（12）Secondary freezing and secondary defrosting；（13）Secondary filter；（14）Ultraviolet-sterilization.The fermentation technique of the present invention is simple to operate, without chemical substance, and health is harmless, is brewed using blueberry freezing method, improves the sugar content of blueberry wine finished product, and wine body is more clarified；Fermented using full fruit, improve the anthocyanidin content of blueberry wine, improve nutritive value.
Description
Technical field
The present invention relates to brewing fruit wine technical field, and in particular to a kind of sweet tea type blueberry wine and its fermentation technique.
Background technology
Blueberry wine is brewed by multiple working procedure by blueberry and formed, and not only remains the nutritional ingredient of blueberry, such as anthocyanidin,
The various nutrient elements such as selenium, amino acid, vitamin, calcium, phosphorus, iron, zinc, it is easier to be absorbed by the body, and the mouthfeel ratio of blueberry wine
Common blueberries and blueberry juice are more attractive, are extensively liked by the people masses.
And the anthocyanidin in blueberry is the nutritious supplementary pharmaceutical of pure natural anti-aging, research is proved to be mankind nowadays and found most
Effective antioxidant, its antioxygenic property is higher by 50 times than vitamin E, and 200 times are higher by than vitamin C, and with increasing
Strong eyesight, anti-eye strain, the effects such as delay cranial nerve aging, enhancing cardio-pulmonary function, prevention senile dementia, and can be to by sugar
Microangiopathy caused by urine disease has therapeutic action, and function extensively, has a wide range of application.
Present blueberry term concentrates, expensive, and is difficult to control in brewing process the change of blueberry wine total reducing sugar and total acid
Change, blueberry wine should be controlled to conform to quality requirements simultaneously in the change of control blueberry wine total reducing sugar and total acid, also to meet product mouthful
Sense is required, also to consider processing cost, increases brew difficulty, and the acidity of domestic blueberry varieties of plant is overall higher,
Brew that mouthfeel is suitable, sugariness medium blue certain kind of berries wine difficulty is larger.
Meanwhile, brewed more than current blueberry wine brewing method using jam, the blueberry wine anthocyanidin for obtaining brew
Content is relatively low；And using normal temperature fermentation current brew method more, the blueberry wine for obtaining brew contain more sediment and
Suspension, wine body is not clarified, and influences mouthfeel, and adds bentonite and suspension is precipitated and filtered, and can be introduced chemical substance, be dropped
The low nutritive value of blueberry wine；In addition, often adding SO in current brewing process2, the material such as sodium sulfite sterilized, but
The chemical substance of addition reduces the nutritive value of blueberry wine, drinks influence health.
The content of the invention
In order to overcome shortcoming and defect present in prior art, it is an object of the invention to provide a kind of sweet tea type blueberry wine
Fermentation technique, the fermentation technique is simple to operate, without chemical substance, and health is harmless, is brewed using blueberry freezing method, improves
The sugar content of blueberry wine finished product, and wine body is more clarified；Fermented using full fruit, improve the anthocyanidin content of blueberry wine, improve battalion
Support value.
Another object of the present invention is to provide a kind of sweet tea type blueberry wine, anthocyanidin reserved is high, is of high nutritive value, and sweet tea
Degree is moderate, and mouthfeel is suitable, no added chemical substance, nutrient health.
The purpose of the present invention is achieved through the following technical solutions：A kind of fermentation technique of sweet tea type blueberry wine, including following step
Suddenly：
（1）Pretreatment of raw material：Select blueberry fresh fruit and rinse well；
（2）Freeze：The blueberry fresh fruit rinsed well is carried out to freeze processing, blueberry freeze fruit is obtained；
（3）Sugared part adjustment for the first time：Blueberry freeze fruit after freezing is thawed and crushed, rock sugar is added in shattering process and is carried out
Sugared part adjustment, is made skin slag maceration extract for the first time after stirring；
（4）Add pectase：To step（3）Pectase is added in obtained skin slag maceration extract；
（5）Second of sugared part adjustment and addition yeast：Part steps are added after white granulated sugar, stirring and dissolving are added into water（4）In
Skin slag maceration extract carry out second sugared part adjustment, be stirring evenly and then adding into yeast, obtain mixed liquor, and by mixed liquor add to
In remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, then
Cooling carries out main fermentation processing, and stirring fermentation obtains just zymotic fluid；
（7）Add yeast auxiliary agent：To step（6）Yeast auxiliary agent is added in obtained first zymotic fluid, proceeds to stir, ferment,
Obtain zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with gauze, separating liquid is obtained；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with gauze, obtain filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand, then carry out a freezing processing, it is complete
Once defrosting processing is carried out after full freezing；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, completely
Secondary defrosting processing is carried out after freezing；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting carry out secondary filter with cardboard frame, obtain wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, obtains blueberry wine.
The full fruit of blueberry that the present invention is gone mouldy by using complete nothing crushes after freezing brews blueberry wine, with traditional blueberry
Jam is brewed and compared, and can be obtained maximum anthocyanidin reserved, be improved the anthocyanidin nutritive value of blueberry wine；And use
Freeze the full fruit mode of blueberry, can also improve the anthocyanidin content of blueberry wine, and blueberry can be improved；Wherein, crumbling method is used
Simple hand-crushed, can obtain preferable degree of crushing, and the crushing of existing machine can bring the impurity such as blueberry seed, slag into, make
Mouthfeel into blueberry wine finished product is partially puckery.
The present invention can improve the maximum reserved of anthocyanidin and sugared part in blueberry by using cold fermentation, and then make wine
The blueberry wine of system has higher anthocyanidin content and sugar content, wherein, anthocyanidin content is in 170- in the blueberry wine of brew
Between 190mg/L, with preferably nutritive validity, and the total acid content in blueberry wine is between 7.8-8.5g/L, with preferable
Sour-sweet mouthfeel.
Ageing liquid is carried out filtering twice, freezes and thaw twice twice, there is following excellent by the present invention by using freezing
Point：（1）Sugared part of maximum level in blueberry can be retained；（2）Suspension and precipitate in ageing liquid can be made to get off and mistake
Filter out, the sediment suspended state of wine body, makes wine body more clarify in the blueberry wine brewing process that breaks traditions；（3）With tradition
The bentonite precipitation method compare, the addition without other chemical substances, health it is nontoxic；（4）Ageing liquid is handled using freezing after ageing,
Yeast in ageing liquid can be made to stop fermentation, and then the alcohol content of blueberry wine is reached stationary value, preferably mouthfeel wind is remained
Taste and nutritive value.
The present invention can effectively kill the yeast in blueberry wine by using ultraviolet-sterilization, stop the course of fermentation of blueberry wine,
With traditional stopping fermentation process（Add alcohol, add SO2Or add sodium sulfite）Compare, no chemical substance is added, health
It is harmless, and remain blueberry preferably taste flavor and nutritive value.
It is preferred that, the step（2）In, solidification point is -14 DEG C ~ -18 DEG C.The present invention is by the way that by blueberry, fruit is frozen entirely
Knot is crushed again brews blueberry wine, and strictly controls the solidification point of blueberries for -14 DEG C ~ -18 DEG C, can make blueberry wine in this temperature
Lower fully charge, and can farthest retain the anthocyanidin content and sugar content in blueberry fresh fruit, raising is brewed what is obtained
Blueberry wine sugar content and anthocyanidin content, and then improve the nutritive value of blueberry wine.
It is preferred that, the step（3）Specially：Take 30-70Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then
Blueberry freeze fruit after defrosting is crushed, 150-250g rock sugar is added in shattering process and carries out sugared part adjustment, stirring for the first time
Uniformly, skin slag maceration extract is made, then skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment.
The present invention can obtain maximum anthocyanidin reserved by really thawing and crushing the blueberry after freezing entirely,
Improve the anthocyanidin nutritive value of blueberry wine；Meanwhile, crumbling method uses simple hand-crushed, can preferably be crushed
Degree, the impurity such as blueberry seed, slag can be brought into by being crushed with machine, cause the mouthfeel of blueberry wine finished product partially puckery；And the blueberry in Guangdong contains
Sugar amount is only 80-100g/L, and sugar content is relatively low, and rock sugar is added in shattering process can improve containing for broken blueberries liquid
Sugar amount, to ensure sugared part needed for subsequent fermentation, also can guarantee that sugared content is in more than 15g/L in the blueberry wine finished product of brew, also
The alcoholic strength of blueberry wine can be made to reach 10% or so, with preferably sugariness mouthfeel.
It is preferred that, the step（4）Specially：Take 30-70ml steps（3）Obtained skin slag maceration extract, adds 0.5-
1.5g pectases, stir, and add into Zymolysis Equipment.The present invention is by toward adding pectase in skin slag maceration extract, and sternly
Lattice control the addition of pectase, and then the ratio of strict control skin slag maceration extract and pectase, can effectively improve broken indigo plant
The crushing juice rate of certain kind of berries skin slag, increases the clarity of wine body, improves fragrance, mouthfeel degree of purity and the mouthfeel plumpness of wine body.
It is preferred that, the step（5）Specially：Add after 1-3g white granulated sugars, stirring and dissolving and add into 30-70ml water
30-70ml steps（4）In skin slag maceration extract carry out second sugared part adjustment, be heated to 30-40 DEG C after stirring, add
8-12gX16 type yeast, activated yeast 20-30min obtains mixed liquor, and mixed liquor is added to step（4）Remaining skin slag
Fermented in maceration extract.
The present invention strictly controls the addition of white granulated sugar by adding white granulated sugar, can increase the sugared content of wine body, and energy
Promote the fermentation of wine body；The X16 types yeast of use has more vigorous fermentability at 16 DEG C or so, and the present invention is brewing sweet tea
X16 type yeast is used in type blueberry ice wine, and strictly controls the addition of yeast, wine body can be made to have at low temperature and preferably sent out
Ferment effect.
It is preferred that, the step（6）In, the ferment temperature that opens for opening ferment processing is 25-35 DEG C, and the rate of temperature fall of temperature-fall period is
14-22 DEG C is down in 5.5-6.5h, the main fermentation temperature of main fermentation processing is 14-22 DEG C, and stirring frequency is 11-13h/ times.
The present invention is 25-35 DEG C by strictly controlling the ferment temperature that opens of fermentation, yeast can be made to activate ferment at relatively high temperatures
Female performance, improves the ferment effect of yeast, and strictly controls the fall off rate of fermentation temperature, yeast can be made slow by this
The decline of transition temperature-fall period adaptive temperature, makes yeast keep preferably fermenting property, it is to avoid instantaneous temperature reduction causes yeast to inactivate
And influence the normal fermentation of wine body；By using cold fermentation, the maximum reserved of anthocyanidin and sugared part in blueberry can be improved, is entered
And make the blueberry wine of brew that there is higher anthocyanidin content and sugar content, wherein, anthocyanidin content exists in the blueberry wine of brew
Between 170-190mg/L, with preferably nutritive validity, and the total acid content in blueberry wine has between 7.8-8.5g/L
Preferably sour-sweet mouthfeel.
It is preferred that, the step（7）Specially：At second day of fermentation, 5-10g yeast auxiliary agents are dissolved with fermentation liquid,
Then add to the continuous stirring of first zymotic fluid relaying, fermentation, fermentation temperature is 14-22 DEG C, and fermentation time is 6-12 days, stirring frequency
For 11-13h/ times, zymotic fluid is obtained.
The present invention can improve the activity of yeast by adding yeast auxiliary agent at second day in the earlier fermentation of wine body, it is ensured that
Wine body has higher fermentation level in whole fermentation process；And the fermenting property and activity of the later stage yeast that ferments can gradually drop
Low, if now just adding yeast auxiliary agent, improving the difficulty of yeast activity can increase therewith, influence the overall attenuation degree of wine body；
In addition, the present invention is by strictly controlling fermentation temperature to be 14-22 DEG C, and it is preferred that fermentation temperature be 18 DEG C, and 18 DEG C of fermentation
Temperature is far below current existing fermentation temperature, keeps cold fermentation that the anthocyanidin in blueberries can be made to obtain higher reservation
Amount, is difficult to be decomposed, and sugared part is decomposed into alcohol and forms phenols flavor substance in low temperature, and the acid produced compared with
It is few, the acid content in blueberry wine is reduced, makes blueberry wine that there is preferably sweet taste mouthfeel.
It is preferred that, the step（8）In, the aperture of gauze is 100-150 mesh.The present invention is by using 100-150 mesh yarns
Cloth carries out skin slag separation, and preferably five layers compound 100-150 mesh gauzes, can be to the blueberry pomace and blueberries in zymotic fluid
Juice is sufficiently filtered, it is to avoid the impurity such as skin slag enters in traditional aging process, causes the mouthfeel of blueberry wine finished product partially puckery.
It is preferred that, the step（9）In, the temperature of low temperature ageing is 12-16 DEG C, and the time of low temperature ageing is 15-20 days.
The present invention can make acidity and sugar content in blueberry wine body reach optimal ratio, and improve cyanine by using low temperature ageing
The reserved of element, it is to avoid high temperature ageing causes the decomposition of anthocyanidin and reduces content, improves the nutritive value of blueberry wine finished product.
It is preferred that, the step（10）In, the aperture of gauze is 150-200 mesh.The present invention is compound by using five layers
150-200 mesh gauze is filtered to ageing liquid, can fully filter the sediment produced in traditional aging process and suspension, is improved
The clarity of blueberry wine finished product, reduces the partially puckery mouthfeel that blueberry impurity is produced.
It is preferred that, the step（11）In, the freezing rate once freezed is to be refrigerated to -14 DEG C ~ -18 in 5.5-6.5h
℃。
It is preferred that, the step（12）In, the freezing rate of secondary freezing is to be refrigerated to -14 DEG C ~ -18 in 5.5-6.5h
℃。
Ageing liquid is carried out into freezing processing twice by using freezing by the present invention and defrosting twice is handled, and can improve ageing
The Solid-Liquid Separation effect of liquid, with tradition by adding the side that the chemical addition agents such as bentonite, diatomite get off precipitate
Method is compared, and the present invention can reach preferably solid-liquid separation effect, other no added chemicals by way of freezing and thawing
Matter, is conducive to improving follow-up filter effect, can improve the clarity of blueberry wine body, make blueberry wine finished product health harmless, also protect
The good blueberry fragrance of blueberry wine finished product is held.
The process of freezing processing twice of the present invention uses coiled pipe, ageing liquid is evenly distributed in cryovial, to ensure
Refrigerating process is uniformly carried out, and by strictly controlling freezing rate to drop to -16 DEG C in 6h, ageing liquid can be made to pass through slow cooling
The state of fully charge is reached, yeast in ageing liquid is tapered off fermentation, and then the alcohol content of blueberry wine is reached stabilization
Value, remains preferably taste flavor and nutritive value；Sugared part of maximum level in blueberry can be retained, and can be made in ageing liquid
Suspension and precipitate are got off and are removed by filtration again, and the sediment of wine body suspends in the blueberry wine brewing process that breaks traditions
State, increases the clarity of blueberry wine body, and compared with traditional bentonite precipitation method, the addition without other chemical substances, health
It is nontoxic.
It is preferred that, the step（13）In, the aperture of cardboard frame is 0.5-1.0 μm.The ageing liquid of the present invention is by twice
After freezing and the processing of defrosting twice, there is preferable Solid-Liquid Separation effect after thawing so that can be filled when secondary filter
Point filtering, reaches preferably clarity, and 0.5-1.0 μm of cardboard frame using of the present invention can be by the yeast in ageing liquid and thin
Little particle is filtered out, and stops the fermentation of yeast, and improves the clarity of blueberry wine body.
It is preferred that, the step（14）In, the ultraviolet wavelength of ultraviolet-sterilization is 250-258nm.
The present invention is by using ultraviolet-sterilization, and ultraviolet has very strong killing action to saccharomycete, can effectively kill blueberry
The yeast remained in wine and bacterium, stop the course of fermentation of blueberry wine, with traditional stopping fermentation process（Add alcohol, add
SO2Or add sodium sulfite）Compare, no chemical substance is added, health is harmless, and remains blueberry preferably taste flavor and battalion
Support value；And the ultraviolet-sterilization process of the present invention, it is to be killed the ageing liquid after secondary filter by ultraviolet sterilization device,
The ultraviolet sterilization device is in series with the stainless steel tube that ultraviolet lamp is provided with 3-7 roots, and sterilization process is followed by ultraviolet sterilization device
Ring twice, makes ageing liquid be flowed through with thin layer pressing close to uviol lamp tube wall, fully kills yeast and the bacterium of residual, places ageing liquid
In no added SO2In the case of occur secondary fermentation, influence the quality of blueberry wine body.
In addition, the method for disinfection such as traditional pasteurize, high temperature sterilization, the nutrients of meeting blueberry wine body weight caused by high temperature
Matter is decomposed, and reduces nutritive value, and the ultraviolet-sterilization method of the present invention can retain the nutriment beneficial to human body, with compared with
High nutritive value, and ultraviolet-sterilization step control progress after filtering twice of the present invention, by filtering major part twice
Yeast and bacteriological filter are removed, and can improve the effect of ultraviolet-sterilization, and can improve the clarity of blueberry wine body.
It is preferred that, the step（14）Also include step afterwards（14a）Alcohol content is adjusted, is specially：To the indigo plant after sterilizing
Certain kind of berries wine carries out alcohol content test, and adds rice wine regulation alcohol content to 8-12%：The step（14a）Also include step afterwards
（14b）Dispense filling bottle.The present invention is by the laggard smart content measuring of serving a round of liquor to the guests of ultraviolet-sterilization step, measuring alcohol content about 5-
7%, and the rice wine that riverhead is brewageed is added according to result, regulation alcohol content is to 10%, and the rice wine of addition can improve blueberry wine
The alcoholic strength of body, and the stability of blueberry wine body can be kept, it can also make blueberry wine that there is preferably peculiar flavour mouthfeel.
Another object of the present invention is achieved through the following technical solutions：A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine according to
Above-mentioned fermentation technique is made.The present invention brews anthocyanidin reserved height in obtained blueberry wine, is of high nutritive value, and sugariness is suitable
In, mouthfeel is suitable, no added chemical substance, nutrient health.
The beneficial effects of the present invention are：The blueberry that the blueberry wine brewing process of the present invention goes mouldy by using complete nothing is complete
Fruit crushes after freezing and brews blueberry wine, compared with traditional blueberry jam is brewed, and can obtain maximum anthocyanidin and retain
Amount, improves the anthocyanidin nutritive value of blueberry wine；And use freeze the full fruit mode of blueberry, can also improve the cyanine of blueberry wine
Cellulose content, and blueberry can be improved；Wherein, crumbling method uses simple hand-crushed, can obtain preferable degree of crushing, and shows
Some machines, which are crushed, can bring the impurity such as blueberry seed, slag into, cause the mouthfeel of blueberry wine finished product partially puckery.
The present invention can improve the maximum reserved of anthocyanidin and sugared part in blueberry by using cold fermentation, and then make wine
The blueberry wine of system has higher anthocyanidin content and sugar content, wherein, anthocyanidin content is in 170- in the blueberry wine of brew
Between 190mg/L, with preferably nutritive validity, and the total acid content in blueberry wine is between 7.8-8.5g/L, with preferable
Sour-sweet mouthfeel.
Ageing liquid is carried out filtering twice, freezes and thaw twice twice, there is following excellent by the present invention by using freezing
Point：（1）Sugared part of maximum level in blueberry can be retained；（2）Suspension and precipitate in ageing liquid can be made to get off and mistake
Filter out, the sediment suspended state of wine body, makes wine body more clarify in the blueberry wine brewing process that breaks traditions；（3）With tradition
The bentonite precipitation method compare, the addition without other chemical substances, health it is nontoxic；（4）Ageing liquid is handled using freezing after ageing,
Yeast in ageing liquid can be made to stop fermentation, and then the alcohol content of blueberry wine is reached stationary value, preferably mouthfeel wind is remained
Taste and nutritive value.
The present invention can effectively kill the yeast in blueberry wine by using ultraviolet-sterilization, stop the course of fermentation of blueberry wine,
With traditional stopping fermentation process（Add alcohol, add SO2Or add sodium sulfite）Compare, no chemical substance is added, health
It is harmless, and remain blueberry preferably taste flavor and nutritive value.
The present invention is brewed in obtained sweet tea type blueberry wine, and anthocyanidin reserved is high, is of high nutritive value, and sugariness is moderate, mouth
Sense is suitable, no added chemical substance, nutrient health.
Embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying is referred to not limitation of the invention.
Embodiment 1
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Pretreatment of raw material：Select and complete without the blueberry fresh fruit gone mouldy and rinse well；
（2）Freeze：By step（1）Blueberry fresh fruit after rinsing well carries out freezing processing, and solidification point is -14 DEG C, obtains indigo plant
The certain kind of berries freezes fruit；
（3）Sugared part adjustment for the first time：Take 30Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the blueberry after defrosting
Freeze fruit to be crushed, 150g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag dipping is made
Liquid, skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment；
（4）Add pectase：Take 30ml steps（3）Obtained skin slag maceration extract, adds 0.5g pectases, stirs, and adds
Into Zymolysis Equipment；
（5）Second of sugared part adjustment and addition yeast：Added into 30ml water and 30ml steps are added after 1g white granulated sugars, stirring and dissolving
（4）In skin slag maceration extract carry out second sugared part adjustment, 30 DEG C are heated to after stirring, 8gX16 type yeast is added, it is living
Change yeast 20min, obtain mixed liquor, and mixed liquor is added to step（4）Fermented in remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, opens ferment
The ferment temperature that opens of processing is 25 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 14 DEG C in 5.5h, so
Keep fermentation temperature to be 14 DEG C afterwards and be stirred fermentation, stirring frequency is 11h/ times, obtains just zymotic fluid；
（7）Add yeast auxiliary agent：At second day of fermentation, 5g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 14 DEG C, the time of fermentation stirring is 10 days, and stirring frequency is 11h/ times, is sent out
Zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with five layers of 100 compound mesh gauze, is divided
Chaotropic；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, and the temperature of low temperature ageing is 12 DEG C, low temperature ageing
Time is 15 days, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with five layers of 150 compound mesh gauze, obtain
To filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand 0.8-1.2h after carry out at once freezing
Reason, the freezing rate once freezed is to be refrigerated to -14 DEG C in 5.5h, carries out once defrosting processing after freezing completely；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -14 DEG C in 5.5h, carries out secondary defrosting processing after freezing completely；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting secondary filter is carried out by 0.5 μm of cardboard frame, obtain
To wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 250nm, finally obtains indigo plant
Certain kind of berries wine；
（14a）Adjust alcohol content：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine regulation alcohol content
To 8%.
（14b）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Embodiment 2
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Pretreatment of raw material：Select and complete without the blueberry fresh fruit gone mouldy and rinse well；
（2）Freeze：By step（1）Blueberry fresh fruit after rinsing well carries out freezing processing, and solidification point is -15 DEG C, obtains indigo plant
The certain kind of berries freezes fruit；
（3）Sugared part adjustment for the first time：Take 40Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the blueberry after defrosting
Freeze fruit to be crushed, 180g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag dipping is made
Liquid, skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment；
（4）Add pectase：Take 40ml steps（3）Obtained skin slag maceration extract, adds 0.8g pectases, stirs, and adds
Into Zymolysis Equipment；
（5）Second of sugared part adjustment and addition yeast：Added into 40ml water and 40ml steps are added after 1.5g white granulated sugars, stirring and dissolving
Suddenly（4）In skin slag maceration extract carry out second sugared part adjustment, 33 DEG C are heated to after stirring, 9gX16 type yeast is added,
Activated yeast 23min, obtains mixed liquor, and mixed liquor is added to step（4）Fermented in remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, opens ferment
The ferment temperature that opens of processing is 28 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 16 DEG C in 5.8h, so
Keep fermentation temperature to be 16 DEG C afterwards and be stirred fermentation, stirring frequency is 11.5h/ times, obtains just zymotic fluid；
（7）Add yeast auxiliary agent：At second day of fermentation, 6g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 16 DEG C, the time of fermentation stirring is 10 days, and stirring frequency is 11.5h/ times, is obtained
Zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with five layers of 120 compound mesh gauze, is divided
Chaotropic；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, and the temperature of low temperature ageing is 13 DEG C, low temperature ageing
Time is 16 days, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with five layers of 160 compound mesh gauze, obtain
To filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand a freezing processing carried out after 0.9h,
The freezing rate once freezed is to be refrigerated to -15 DEG C in 5.8h, carries out once defrosting processing after freezing completely；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -15 DEG C in 5.8h, carries out secondary defrosting processing after freezing completely；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting secondary filter is carried out by 0.6 μm of cardboard frame, obtain
To wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 252nm, finally obtains indigo plant
Certain kind of berries wine；
（14a）Adjust alcohol content：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine regulation alcohol content
To 9%.
（14b）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Embodiment 3
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Pretreatment of raw material：Select and complete without the blueberry fresh fruit gone mouldy and rinse well；
（2）Freeze：By step（1）Blueberry fresh fruit after rinsing well is freezed, and solidification point is -16 DEG C, obtains blueberry jelly
Really；
（3）Sugared part adjustment for the first time：Take 50Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the blueberry after defrosting
Freeze fruit to be crushed, 200g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag dipping is made
Liquid, skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment；
（4）Add pectase：Take 50ml steps（3）Obtained skin slag maceration extract, adds 1g pectases, stirs, and adds extremely
In Zymolysis Equipment；
（5）Second of sugared part adjustment and addition yeast：Added into 50ml water and 50ml steps are added after 2g white granulated sugars, stirring and dissolving
（4）In skin slag maceration extract carry out second sugared part adjustment, 35 DEG C are heated to after stirring, 10gX16 type yeast is added,
Activated yeast 25min, obtains mixed liquor, and mixed liquor is added to step（4）Fermented in remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, opens ferment
The ferment temperature that opens of processing is 30 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 18 DEG C in 6h, then
Keep fermentation temperature to be 18 DEG C and be stirred fermentation, stirring frequency is 12h/ times, obtains just zymotic fluid；
（7）Add yeast auxiliary agent：At second day of fermentation, 7g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 17 DEG C, the time of fermentation stirring is 8 days, and stirring frequency is 12h/ times, is sent out
Zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with five layers of 120 compound mesh gauze, is divided
Chaotropic；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, and the temperature of low temperature ageing is 14 DEG C, low temperature ageing
Time is 18 days, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with five layers of 180 compound mesh gauze, obtain
To filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand a freezing processing, one carried out after 1h
The freezing rate of secondary freezing is to be refrigerated to -16 DEG C in 6h, carries out once defrosting processing after freezing completely；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -16 DEG C in 6h, carries out secondary defrosting processing after freezing completely；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting secondary filter is carried out by 0.8 μm of cardboard frame, obtain
To wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 254nm, finally obtains indigo plant
Certain kind of berries wine；
（14a）Adjust alcohol content：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine regulation alcohol content
To 10%.
（14b）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Embodiment 4
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Pretreatment of raw material：Select and complete without the blueberry fresh fruit gone mouldy and rinse well；
（2）Freeze：By step（1）Blueberry fresh fruit after rinsing well is freezed, and solidification point is -17 DEG C, obtains blueberry jelly
Really；
（3）Sugared part adjustment for the first time：Take 60Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the blueberry after defrosting
Freeze fruit to be crushed, 230g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag dipping is made
Liquid, skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment；
（4）Add pectase：Take 60ml steps（3）Obtained skin slag maceration extract, adds 1.3g pectases, stirs, and adds
Into Zymolysis Equipment；
（5）Second of sugared part adjustment and addition yeast：Added into 60ml water and 60ml steps are added after 2.5g white granulated sugars, stirring and dissolving
Suddenly（4）In skin slag maceration extract carry out second sugared part adjustment, 38 DEG C are heated to after stirring, 11gX16 type ferment is added
Mother, activated yeast 28min obtains mixed liquor, and mixed liquor is added to step（4）Sent out in remaining skin slag maceration extract
Ferment；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, opens ferment
The ferment temperature that opens of processing is 33 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 20 DEG C in 6.3h, so
Keep fermentation temperature to be 20 DEG C afterwards and be stirred fermentation, stirring frequency is 12.5h/ times, obtains just zymotic fluid；
（7）Add yeast auxiliary agent：At second day of fermentation, 8g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 20 DEG C, the time of fermentation stirring is 8 days, and stirring frequency is 12.5h/ times, is obtained
Zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with five layers of 130 compound mesh gauze, is divided
Chaotropic；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, and the temperature of low temperature ageing is 15 DEG C, low temperature ageing
Time is 19 days, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with five layers of 190 compound mesh gauze, obtain
To filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand a freezing processing carried out after 1.1h,
The freezing rate once freezed is to be refrigerated to -17 DEG C in 6.3h, carries out once defrosting processing after freezing completely；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -17 DEG C in 6.3h, carries out secondary defrosting processing after freezing completely；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting secondary filter is carried out by 0.9 μm of cardboard frame, obtain
To wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 256nm, finally obtains indigo plant
Certain kind of berries wine；
（14a）Adjust alcohol content：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine regulation alcohol content
To 11%.
（14b）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Embodiment 5
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Pretreatment of raw material：Select and complete without the blueberry fresh fruit gone mouldy and rinse well；
（2）Freeze：By step（1）Blueberry fresh fruit after rinsing well is freezed, and solidification point is -18 DEG C, obtains blueberry jelly
Really；
（3）Sugared part adjustment for the first time：Take 70Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the blueberry after defrosting
Freeze fruit to be crushed, 250g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag dipping is made
Liquid, skin slag maceration extract is placed and added to room temperature into Zymolysis Equipment；
（4）Add pectase：Take 70ml steps（3）Obtained skin slag maceration extract, adds 1.5g pectases, stirs, and adds
Into Zymolysis Equipment；
（5）Second of sugared part adjustment and addition yeast：Added into 70ml water and 70ml steps are added after 3g white granulated sugars, stirring and dissolving
（4）In skin slag maceration extract carry out second sugared part adjustment, 40 DEG C are heated to after stirring, 12gX16 type yeast is added,
Activated yeast 30min, obtains mixed liquor, and mixed liquor is added to step（4）Fermented in remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, opens ferment
The ferment temperature that opens of processing is 35 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 22 DEG C in 6.5h, so
Keep fermentation temperature to be 22 DEG C afterwards and be stirred fermentation, stirring frequency is 13h/ times, obtains just zymotic fluid；
（7）Add yeast auxiliary agent：At second day of fermentation, 10g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 22 DEG C, the time of fermentation stirring is 6 days, and stirring frequency is 13h/ times, is sent out
Zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with five layers of 150 compound mesh gauze, is divided
Chaotropic；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, and the temperature of low temperature ageing is 16 DEG C, low temperature ageing
Time is 20 days, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with five layers of 200 compound mesh gauze, obtain
To filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand a freezing processing carried out after 1.2h,
The freezing rate once freezed is to be refrigerated to -18 DEG C in 6.5h, carries out once defrosting processing after freezing completely；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -18 DEG C in 6.5h, carries out secondary defrosting processing after freezing completely；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting secondary filter is carried out by 1.0 μm of cardboard frame, obtain
To wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 258nm, finally obtains indigo plant
Certain kind of berries wine；
（14a）Adjust alcohol content：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine regulation alcohol content
To 12%.
（14b）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Comparative example 1
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Freeze：Blueberry juice is freezed, solidification point is -14 DEG C；
（2）Sugared part adjustment for the first time：By step（1）Blueberry juice after freezing naturally to thaw at normal temperatures, then adds rock sugar
Sugared part adjustment for the first time is carried out, stirs, blueberry sweet liquid is made, blueberry sweet liquid is placed to room temperature and added to Zymolysis Equipment
In；
（3）Add pectase：Take 70ml steps（3）Obtained blueberry sweet liquid, adds 0.5g pectases, stirs, and adds extremely
In Zymolysis Equipment；
（4）Second of sugared part adjustment and addition yeast：Added into 30ml water and 30ml steps are added after 1g white granulated sugars, stirring and dissolving
（3）In blueberry sweet liquid carry out second sugared part adjustment, 30 DEG C are heated to after stirring, 12gX16 type yeast is added, it is living
Change yeast 20min, obtain mixed liquor, and mixed liquor is added to step（3）Fermented in remaining skin slag maceration extract；
（5）Temperature controlled fermentation：By step（4）The middle blueberry sweet liquid for adding yeast carries out opening ferment processing under the high temperature conditions, opens at ferment
The ferment temperature that opens of reason is 25 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 14 DEG C in 5.5h, then
Keep fermentation temperature to be 14 DEG C and be stirred fermentation, stirring frequency is 11h/ times, obtains just zymotic fluid；
（6）Add yeast auxiliary agent：At second day of fermentation, 5g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 14 DEG C, the time of fermentation stirring is 10 days, and stirring frequency is 11h/ times, is sent out
Zymotic fluid；
（7）Ageing：By step（6）Obtained zymotic fluid carries out carrying out low temperature ageing after tentatively filtering, and the temperature of low temperature ageing is
12 DEG C, the time of low temperature ageing is 15 days, obtains ageing liquid；
（8）Once filter：By step（7）In obtained ageing liquid once filtered with five layers of 150 compound mesh gauze, obtain
Filtrate；
（9）Once freeze and once thaw：By step（8）In obtained filtrate stand a freezing processing, one carried out after 0.8h
The freezing rate of secondary freezing is to be refrigerated to -14 DEG C in 5.5h, carries out once defrosting processing after freezing completely；
（10）Secondary freezing and secondary defrosting：By step（9）In once thaw after filtrate carry out secondary freezing processing, it is secondary cold
The freezing rate of jelly is to be refrigerated to -14 DEG C in 5.5h, carries out secondary defrosting processing after freezing completely；
（11）Secondary filter：By step（10）In filtrate after secondary defrosting secondary filter is carried out by 0.5 μm of cardboard frame, obtain
To wine body；
（12）Ultraviolet-sterilization：By step（11）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 250nm, finally obtains indigo plant
Certain kind of berries wine；
（13）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Comparative example 2
A kind of fermentation technique of sweet tea type blueberry wine, comprises the following steps：
（1）Freeze：Blueberry pericarp maceration extract is freezed, solidification point is -14 DEG C；
（2）Sugared part adjustment for the first time：By step（1）Blueberry pericarp maceration extract after freezing naturally to thaw, Ran Houjia at normal temperatures
Enter rock sugar and carry out sugared part adjustment for the first time, stir, blueberry dipping sweet liquid is made, blueberry dipping sweet liquid is placed to room temperature
Add into Zymolysis Equipment；
（3）Add pectase：Take 70ml steps（3）Obtained blueberry impregnates sweet liquid, adds 0.5g pectases, stirs, plus
Enter into Zymolysis Equipment；
（4）Second of sugared part adjustment and addition yeast：Added into 30ml water and 30ml steps are added after 1g white granulated sugars, stirring and dissolving
（3）In blueberry dipping sweet liquid carry out second sugared part adjustment, be heated to 30 DEG C after stirring, then toward adding in mixed liquor
12gX16 type yeast, activated yeast 20min obtains mixed liquor, and mixed liquor is added to step（3）Remaining skin slag maceration extract
It is middle to be fermented；
（5）Temperature controlled fermentation：By step（4）The middle blueberry dipping sweet liquid for adding yeast carries out opening ferment processing under the high temperature conditions, opens
The ferment temperature that opens of ferment processing is 25 DEG C, and then cooling carries out main fermentation processing, and controls rate of temperature fall to be down to 14 DEG C in 5.5h,
Then keep fermentation temperature to be 14 DEG C and be stirred fermentation, stirring frequency is 11h/ times, obtains just zymotic fluid；
（6）Add yeast auxiliary agent：At second day of fermentation, 5g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first fermentation
Continue to stir in liquid, ferment, fermentation temperature is 14 DEG C, the time of fermentation stirring is 10 days, and stirring frequency is 11h/ times, is sent out
Zymotic fluid；
（7）Pericarp is separated：Pericarp separation is carried out to completing the zymotic fluid after fermentation with five layers of 100 compound mesh gauze, is divided
Chaotropic；
（8）Ageing：By step（7）Obtained separating liquid carries out carrying out low temperature ageing after tentatively filtering, and the temperature of low temperature ageing is
12 DEG C, the time of low temperature ageing is 15 days, obtains ageing liquid；
（9）Once filter：By step（8）In obtained ageing liquid once filtered with five layers of 150 compound mesh gauze, obtain
Filtrate；
（10）Once freeze and once thaw：By step（9）In obtained filtrate stand a freezing processing, one carried out after 0.8h
The freezing rate of secondary freezing is to be refrigerated to -14 DEG C in 5.5h, carries out once defrosting processing after freezing completely；
（11）Secondary freezing and secondary defrosting：By step（10）In once thaw after filtrate carry out secondary freezing processing, it is secondary
The freezing rate of freezing is to be refrigerated to -14 DEG C in 5.5h, carries out secondary defrosting processing after freezing completely；
（12）Secondary filter：By step（11）In filtrate after secondary defrosting secondary filter is carried out by 0.5 μm of cardboard frame, obtain
To wine body；
（13）Ultraviolet-sterilization：By step（12）Obtained wine body carries out ultraviolet sterilization, and ultraviolet wavelength is 250nm, finally obtains indigo plant
Certain kind of berries wine；
（14）Dispense filling bottle.
A kind of sweet tea type blueberry wine, the sweet tea type blueberry wine is made according to above-mentioned fermentation technique.
Anthocyanidin content test is carried out to sweet tea type blueberry wine made from embodiment 1-5 and comparative example 1-2：Poor method is shown using pH
Determine, take 5g sweet tea type blueberry wine samples, mixed with ethanol acid solution, extraction 20min is carried out at 40 DEG C, then suction filtration, take out two
Part 1mL filtrates, are diluted constant volume with 25mL pH1.0 buffer solutions and pH4.5 buffer solutions respectively, obtain treating test sample A and to be measured
Sample B, and using deionized water as blank control, with ultraviolet specrophotometer by two treat test sample respectively with 510nm and 700nm
Absorbance is measured, the anthocyanidin content in sample is calculated using formula（mg/mL）.
Dilute sample absorbance：A=(A510-A700)pH1.0-(A510-A700)pH4.5；
Anthocyanidin content：TAcy=A*449.2*n*1000/26900；
Wherein, A510For sample absorbance under 510nm, A700For sample absorbance under 700nm, n is sample volume extension rate.
（1）It is as shown in the table to the anthocyanidin content test result at a temperature of embodiment 1-5 different fermentations.
As can be seen from the above table, in blueberry wine brewing process of the invention, fermentation temperature is 14 DEG C, and fermentation time is 10
My god, the blueberry wine anthocyanidin content highest brewed out, sugared content highest, acid number are minimum, i.e. this fermentation temperature and fermentation time
Maximum, the sugared part reserved of the reserved of lower anthocyanidin is maximum, with preferably mouthfeel.
（2）Anthocyanidin content test result to embodiment 1 and comparative example 1, the different material processing mode of comparative example 2 is as follows
Shown in table.
As can be seen from the above table, the present invention is fermented again after fruit is freezed entirely using fresh blueberry, the blueberry brewed out
Wine anthocyanidin content highest, sugared content highest, and anthocyanidin content is significantly larger than the blueberry that blueberry juice freezes after fermentation brew
Wine anthocyanidin content, is of high nutritive value.
（3）To anthocyanidin content of the embodiment 1 after ultraviolet pre-irradiation and the test result such as following table institute of yeast quantity
Show.
As can be seen from the above table, the present invention irradiates the killing for carrying out residual yeast and bacterium using ultraviolet, does not interfere with
Anthocyanidin content in blueberry wine finished product, while killing effect is good, can effectively kill yeast and bacterium, stop the fermentation of blueberry wine
Process, with traditional stopping fermentation process（Add alcohol, add SO2Or add sodium sulfite）Compare, no chemical substance is added,
Health is harmless, and remains blueberry preferably taste flavor and nutritive value.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with other manner,
Any obvious replacement is within protection scope of the present invention on the premise of not departing from present inventive concept.
Claims (10)
1. a kind of fermentation technique of sweet tea type blueberry wine, it is characterised in that：Comprise the following steps：
（1）Pretreatment of raw material：Select blueberry fresh fruit and rinse well；
（2）Freeze：The blueberry fresh fruit rinsed well is carried out to freeze processing, blueberry freeze fruit is obtained；
（3）Sugared part adjustment for the first time：Blueberry freeze fruit after freezing is thawed and crushed, rock sugar is added in shattering process and is carried out
Sugared part adjustment, is made skin slag maceration extract for the first time after stirring；
（4）Add pectase：To step（3）Pectase is added in obtained skin slag maceration extract；
（5）Second of sugared part adjustment and addition yeast：Part steps are added after white granulated sugar, stirring and dissolving are added into water（4）In
Skin slag maceration extract carry out second sugared part adjustment, be stirring evenly and then adding into yeast, obtain mixed liquor, and by mixed liquor add to
In remaining skin slag maceration extract；
（6）Temperature controlled fermentation：By step（5）The middle skin slag maceration extract for adding yeast carries out opening ferment processing under the high temperature conditions, then
Cooling carries out main fermentation processing, and stirring fermentation obtains just zymotic fluid；
（7）Add yeast auxiliary agent：To step（6）Yeast auxiliary agent is added in obtained first zymotic fluid, proceeds to stir, ferment,
Obtain zymotic fluid；
（8）Skin slag is separated：Skin slag separation is carried out to completing the zymotic fluid after fermentation with gauze, separating liquid is obtained；
（9）Ageing：By step（8）Obtained separating liquid carries out low temperature ageing, obtains ageing liquid；
（10）Once filter：By step（9）In obtained ageing liquid once filtered with gauze, obtain filtrate；
（11）Once freeze and once thaw：By step（10）In obtained filtrate stand, then carry out a freezing processing, it is complete
Once defrosting processing is carried out after full freezing；
（12）Secondary freezing and secondary defrosting：By step（11）In once thaw after filtrate carry out secondary freezing processing, completely
Secondary defrosting processing is carried out after freezing；
（13）Secondary filter：By step（12）In filtrate after secondary defrosting carry out secondary filter with cardboard frame, obtain wine body；
（14）Ultraviolet-sterilization：By step（13）Obtained wine body carries out ultraviolet sterilization, obtains blueberry wine.
2. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（2）In, freeze
Junction temperature is -14 DEG C ~ -18 DEG C；
The step（3）Specially：Take 30-70Kg freeze after blueberry freeze fruit, naturally to thaw under normal temperature, then by the indigo plant after defrosting
The certain kind of berries freezes fruit and crushed, and 150-250g rock sugar is added in shattering process and carries out sugared part adjustment for the first time, stirs, skin slag is made
Maceration extract, then skin slag maceration extract is placed added to room temperature into Zymolysis Equipment.
3. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（4）Specifically
For：Take 30-70ml steps（3）Obtained skin slag maceration extract, adds 0.5-1.5g pectases, stirs, and adds to fermentation and sets
In standby；
The step（5）Specially：Added into 30-70ml water and 30-70ml steps are added after 1-3g white granulated sugars, stirring and dissolving
（4）In skin slag maceration extract carry out second sugared part adjustment, be heated to 30-40 DEG C after stirring, add 8-12gX16 types
Yeast, activated yeast 20-30min obtains mixed liquor, and mixed liquor is added to step（4）Enter in remaining skin slag maceration extract
Row fermentation.
4. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（6）In, open
The ferment temperature that opens of ferment processing is 25-35 DEG C, and the rate of temperature fall of temperature-fall period is to be down in 5.5-6.5h at 14-22 DEG C, main fermentation
The main fermentation temperature of reason is 14-22 DEG C, and stirring frequency is 11-13h/ times；
The step（7）Specially：At second day of fermentation, 5-10g yeast auxiliary agents are dissolved with fermentation liquid, are then added to first
Continue to stir in zymotic fluid, ferment, fermentation temperature is 14-22 DEG C, fermentation time is 6-12 days, stirring frequency is 11-13h/ times,
Obtain zymotic fluid.
5. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（8）In, yarn
The aperture of cloth is 100-150 mesh；The step（9）In, the temperature of low temperature ageing is 12-16 DEG C, and the time of low temperature ageing is 15-
20 days.
6. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（10）In,
The aperture of gauze is 150-200 mesh；The step（11）In, the freezing rate once freezed is to be refrigerated to -14 in 5.5-6.5h
℃~-18℃。
7. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（12）In,
The freezing rate of secondary freezing is to be refrigerated to -14 DEG C ~ -18 DEG C in 5.5-6.5h；
The step（13）In, the aperture of cardboard frame is 0.5-1.0 μm.
8. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（14）In,
The ultraviolet wavelength of ultraviolet-sterilization is 250-258nm.
9. a kind of fermentation technique of sweet tea type blueberry wine according to claim 1, it is characterised in that：The step（14）Afterwards also
Including step（14a）Alcohol content is adjusted, is specially：Alcohol content test is carried out to the blueberry wine after sterilizing, and adds rice wine
Alcohol content is adjusted to 8-12%：The step（14a）Also include step afterwards（14b）Dispense filling bottle.
10. a kind of sweet tea type blueberry wine, it is characterised in that：The fermentation technique system of the sweet tea type blueberry wine according to claim 1-9
.
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| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN108165408A (en) * | 2017-12-27 | 2018-06-15 | 成都雨瑞现代农业有限公司 | A kind of preparation method of the blueberry drink containing alcohol ferment |
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| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
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| CN106434081A (en) * | 2016-11-16 | 2017-02-22 | 沈阳农业大学 | Black chokeberry blueberry wine and preparation method thereof |
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| KR100526260B1 (en) * | 2002-12-27 | 2005-11-03 | 위세찬 | Method of processing bog billberry wine and product thereby |
| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
| CN103060155A (en) * | 2013-01-30 | 2013-04-24 | 中国农业大学 | Brewing technique of blueberry wine |
| 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 |
| CN106434081A (en) * | 2016-11-16 | 2017-02-22 | 沈阳农业大学 | Black chokeberry blueberry wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN108165408A (en) * | 2017-12-27 | 2018-06-15 | 成都雨瑞现代农业有限公司 | A kind of preparation method of the blueberry drink containing alcohol ferment |
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| CN107057934B (en) | 2020-09-25 |
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