CN107236645A

CN107236645A - A kind of processing method of full fermentation blueberry dry red wine

Info

Publication number: CN107236645A
Application number: CN201710631132.8A
Authority: CN
Inventors: 张华传
Original assignee: Hefei Badge Food Co Ltd
Current assignee: Hefei Badge Food Co Ltd
Priority date: 2017-07-28
Filing date: 2017-07-28
Publication date: 2017-10-10

Abstract

The present invention is, on a kind of processing method of full fermentation blueberry dry red wine, blueberry berry to be cleaned into removal of impurities, after fruit is broken, and HIGH PRESSURE TREATMENT adjusts pH, plus cellulase and pectase, digested；Plus sulfurous acid solution, adjust acidity pH value with calcium carbonate；Prepare white sugar water and carry out activated yeast, when starting bubble occur, be slowly added white sugar water, until tame yeast is completed, then Ensure Liquid salt using calcium alginate embedded, and is bred；Mixed with gains before, pre fermentation is impregnated at 18 20 DEG C 48 50 hours, gone to 20 25 DEG C, ferment 78 days, then at 18 20 DEG C, after fermentation 20 22 days reclaims immobilized brewing yeast, obtains after fermentation liquid；Stand ageing, 20 22 DEG C of temperature 90 93 days time, during which falls bucket 23 times, removes wine pin, plus the mixture being made up of gelatin, tannin and chitosan is clarified, and the wine sample after clarification is fitted into sealing in shading bottle, sterilization.

Description

A kind of processing method of full fermentation blueberry dry red wine

Technical field

The present invention relates to food processing field, a kind of processing method of full fermentation blueberry dry red wine is related generally to.

Background technology

Blueberry, belongs to Ericaceae Vacciniodeae, and cause and effect is generally in fact blueness, is commonly called as blueberry.Blueberry is sweet and delicious, is rich in The nutriment such as anthocyanidin and total phenol, and with plurality of health care functions.In recent years, with the raising of cultivation technique, blueberry yield Multiplication.Blueberry can be eaten raw, can also be processed into the multiple products such as fruit juice, fruit wine.Liu Ben《Blueberry wine brewage technology is studied》Pass through Research is compared with slag zymotechnique, pure juice zymotechnique, influence of the low temperature dipping pre fermentation technique to blueberry wine quality, it is determined that Low temperature dipping pre fermentation technique is the optimised process of brewing blueberry wine；Finally, herein by the different zymotechnique of comparative studies And influence of the changes in process parameters to anthocyanidin, total phenol and resistance to oxidation in blueberry wine, as a result show, anthocyanidin and total phenol contain Amount is on a declining curve in blueberry wine fermentation process, and ageing stage yield-loss is larger, and the loss of main fermentation processes is relatively low.Different fermentations Anthocyanidin is different with the content of total phenol in the blueberry wine brewed under process conditions, and low temperature dipping pre fermentation brewage process can be obtained More anthocyanidin and total phenol, saccharomyces cerevisiae Y3 can more preferably preserve anthocyanidin and total phenol in blueberry wine, fermentation temperature 28 DEG C with Under, SO₂Anthocyanidin and the loss of total phenol when usage amount is less than 80mg/L in blueberry wine is smaller, and the resistance to oxidation of blueberry wine is spent with it The height of blue or green element and total phenol content is proportionate.

The fruit wine brewed using blueberry by raw material, it is bright in colour, it is strong mellow.Often drinking can be with digestion-promoting spleen-invigorating, relaxing muscles and tendons Promoting blood circulation, cancer-resisting, raising eyesight, anti-aging etc..But, there is acidity height in blueberry, pol is low, fresh fruit storage period is short, nothing Method is fermented with traditional yeast, pigment is easily deposited and causes easy precipitation etc. that formed when oxidative deformation, processing fruit juice to be asked Topic.Therefore, the special strain therefore for being adapted to blueberry fruit wine fermentation is screened, and improves the fermentability of bacterial strain, the life of blueberry fruit wine is reduced Production cost just becomes the emphasis of our researchs.In the international market, the exploitation of blueberry deep processed product is very noticeable, but It is that blueberry juice and full blueberry fruit wine are few on the market, and most blueberry fruit wines are that the side of alcohol is blent using the later stage on the market What method was processed, the blueberry extra dry red wine of full fermentation is few.

The content of the invention

The present invention improves stability and its color, reduces the life of blueberry fruit wine to reduce blueberry fruit wine generation precipitation Cost is produced, improving blueberry fruit wine quality, there is provided a kind of processing method of full fermentation blueberry dry red wine.

A kind of processing method of full fermentation blueberry dry red wine, it is characterised in that it is made up of following step：

1）, select ripe intact blueberry berry, removal of impurities is cleaned, after fruit is broken, in 20-25 points of 200-300MPa HIGH PRESSURE TREATMENTs Clock, regulation pH is 7.0-7.5, adds 3-3.5% cellulases and 2-2.5% pectases, in 45-50 DEG C, is digested 2-3.5 hours；

2）, step 1 gained enzymolysis liquid added into the sulfurous acid solution that 5-6% concentration is 0.1-0.15mol/L, adjusted with calcium carbonate Acidity to pH value be 3-3.5；

3）, prepare mass fraction 10-12% white sugar water, white sugar water is added in water-bath, temperature is reached 30-32 DEG C, so 5-5.5% saccharomyces cerevisiae powder is added afterwards, occasional agitation, when starting bubble occur, continues to be slowly added white sugar water, until yeast is tamed and dociled Change and complete, add 0.9-0.95% nutritive salt standby；

4）, by step 2 gains add 6-8% step 3 gained immobilized brewing yeasts, at 18-20 DEG C soak, reclaim immobilization Saccharomyces cerevisiae, obtains after fermentation liquid stain pre fermentation 48-50 hours, goes to 20-25 DEG C, ferments 7-8 days, then at 18-20 DEG C, rear hair Ferment 20-22 days；

5）, by step 4）Gained after fermentation liquid stands ageing, and 20-22 DEG C of temperature, is during which fallen barrel 2-3 time, removed at 90-93 days time Wine pin is removed, 7-10% is added by gelatin, tannin and chitosan with 1:3:The mixture that 5-6 ratios are made is clarified, after clarification Wine sample be fitted into shading bottle seal, carry out sterilization processing.

It is an advantage of the invention that：

The processing method of a kind of full fermentation blueberry dry red wine of the present invention, compared with traditional technique for brewing fruit wine, first to raw material Low temperature dipping pre fermentation processing, then brewing blueberry fruit wine are carried out, this method is more beneficial for the leaching of aldehydes matter in pericarp, and energy Increase finished product fruit wine fragrance.The yeast strain of blueberry fruit wine fermentation is screened, quality, the enhancing hair of blueberry fruit wine can be not only improved Ferment ability, while can assign wine body distinctive fruity, makes the continuous alcohol of wine taste, pure and fresh net refreshing.And use fixed yeast alcohol hair The advantage of ferment is a large amount of equipment and raw material for saving culture yeasts, reduces the time of Yeast proliferation, shortens fermentation period, improves hair Ferment intensity, reduces production cost.Super-pressure pretreatment can effectively kill the microorganism in blueberry juice, improve security；Simultaneously Blueberry juice is set to show more tempting color, and compared with heat treatment, ultra high pressure treatment can preferably keep the Vc in blueberry juice And anthocyanidin content.

Embodiment

The present invention is further illustrated below by specific embodiment.

Embodiment one

1）, select ripe intact blueberry berry, removal of impurities is cleaned, after fruit is broken, in 200MPa HIGH PRESSURE TREATMENTs 20 minutes, regulation PH is 7.5, adds 3.5% cellulase and 2% pectase, in 45 DEG C, is digested 2.5 hours；

2）, step 1 gained enzymolysis liquid added into the sulfurous acid solution that 5% concentration is 0.1mol/L, adjust acidity to PH with calcium carbonate It is worth for 3.5；

3）, prepare mass fraction 10% white sugar water, white sugar water is added in water-bath, temperature is reached 30 DEG C, then adds 5% saccharomyces cerevisiae powder, occasional agitation, when starting bubble occur, continues to be slowly added white sugar water, until tame yeast is completed, then adds Enter 0.9% nutritive salt standby；

4）, step 2 gains are added into 6% step 3 gained immobilized brewing yeast, pre fermentation 48 hours is impregnated at 18 DEG C, is turned To 23 DEG C, ferment 7 days, then at 18 DEG C, after fermentation 20 days reclaims immobilized brewing yeast, obtains after fermentation liquid；

5）, by step 4）Gained after fermentation liquid stands ageing, 20 DEG C of temperature, 90 days time, during which falls bucket 3 times, removes wine pin, plus Enter 7% by gelatin, tannin and chitosan with 1:3:The mixture that 5 ratios are made is clarified, and the wine sample after clarification is loaded into shading Sealed in bottle, carry out sterilization processing.

Claims

1. a kind of processing method of full fermentation blueberry dry red wine, it is characterised in that it is made up of following step：

1）, select ripe intact blueberry berry, clean removal of impurities, after fruit is broken, HIGH PRESSURE TREATMENT, regulation pH is 7.0-7.5, plus Enter 3-3.5% cellulases and 2-2.5% pectases, digested；

3）, prepare mass fraction 10-12% white sugar water, carry out activated yeast, when starting bubble occur, be slowly added white sugar Water, until tame yeast is completed, adds 0.9-0.95% nutritive salt, using calcium alginate embedded, and is bred；

4）, step 2 gains are added into 6-8% step 3 gained immobilized brewing yeasts, pre fermentation 48- is impregnated at 18-20 DEG C 50 hours, 20-25 DEG C is gone to, is fermented 7-8 days, then at 18-20 DEG C, after fermentation 20-22 days is reclaimed immobilized brewing yeast, obtained To after fermentation liquid；

5）, by step 4）Gained after fermentation liquid stands ageing, and 20-22 DEG C of temperature, is during which fallen barrel 2-3 time, removed at 90-93 days time Wine pin is removed, the mixture that addition 7-10% is made up of gelatin, tannin and chitosan is clarified, the wine sample after clarification is loaded and hidden Sealed in light bottle, carry out sterilization processing.

2. a kind of processing method of full fermentation blueberry dry red wine according to claim 1, it is characterised in that step 1）High pressure Processing procedure is：In 200-300MPa HIGH PRESSURE TREATMENTs 20-25 minutes.

3. a kind of processing method of full fermentation blueberry dry red wine according to claim 1, it is characterised in that step 1）Enzymolysis Process is：In 45-50 DEG C, digest 2-3.5 hours.

4. a kind of processing method of full fermentation blueberry dry red wine according to claim 1, it is characterised in that step 3）Yeast The process of activation is：White sugar coolant-temperature gage is reached 30-32 DEG C in water-bath, then add 5-5.5% saccharomyces cerevisiae powder, interruption Stirring, makes bubble occur.

5. a kind of processing method of full fermentation blueberry dry red wine according to claim 1, it is characterised in that step 5）It is added The ratio of gelatin, tannin and chitosan is 1:3:5-6.