CN107586657A - The deacidification technique of blueberry wine - Google Patents
The deacidification technique of blueberry wine Download PDFInfo
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- CN107586657A CN107586657A CN201711041185.0A CN201711041185A CN107586657A CN 107586657 A CN107586657 A CN 107586657A CN 201711041185 A CN201711041185 A CN 201711041185A CN 107586657 A CN107586657 A CN 107586657A
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- blueberry
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Abstract
The invention discloses the deacidification technique of blueberry wine, comprise the following steps：1) blueberry is crushed, adds pectase, 12~24h is digested at 20~25 DEG C, filtering, obtains cranberry juice；2) xylitol of its weight 0.01~0.1% will be added in cranberry juice, 1~2 DEG C is down to 5~10 DEG C/30min cooling rate, cranberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, stop stirring, insulation stands 1~2h, filtering, takes filtrate standby；3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；4) former wine is clarified, the filtering of degerming plate terminates fermentation, as ageing, blueberry wine.The present invention can effectively reduce blueberry vinic acid degree, greatly improve the quality of blueberry wine.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of deacidification technique of blueberry wine.
Background technology
Blueberry is Ericaceae genus vaccinium, perennial fallen leaves or evergreen fruit trees, also known as blueberry.Containing rich in blueberry fruit
Rich nutritional ingredient, in addition to the sugar, acid, vitamin C of routine, also rich in VE, VA, VB, SOD, ursin, protein, food
With the mineral matter element such as fiber and abundant K, Fe, Ca.It not only has good nutrition health-care functions, and also having prevents brain
The functions such as neural aging, cardiac stimulant, anticancer softening blood vessel, enhancing body immunity.
Acidity adjustment is that vital, appropriate organic acid can make wine mellow tasty and refreshing during brewing fruit wine, balance
Bitter taste in wine, and bacterial activity can also be suppressed；Organic acid content is too high, then can cause that vinosity is sour and astringent, wine body is coarse, is difficult to
Entrance, it often there is also wine liquid loss of gloss, muddy phenomenon.Being generally used to the raw material of fermentation fruit wine has higher acidity, needs
Carry out deacidification.Fruit juice, the acid reduction method employed in wine products have biological acid reduction, physics deacidification and chemical deacidification three at present
Kind.Biological acid reduction is decomposed using microorganism to tartaric acid, cumbersome, and condition is harsh, by larger limitation.Physics deacidification makes
Tartaric acid is adsorbed with anion exchange resin, not only taken, the fragrance of fruit wine is also inevitably adsorbed, causes loss amount
Greatly, the flavor of blueberry wine is influenceed.Chemical deacidification is mainly to add the tartaric acid content in chemical reagent reduction fruit wine, and usage amount surpasses
Mouthfeel, color and luster and the fragrance of fruit wine can be influenceed by going out certain limit, and the metal ion brought into is also easy to cause the unstable of wine body, right
The negative effect of the quality of fruit wine is very big.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of deacidification technique of blueberry wine, the technique can effectively reduce blueberry
Acidity, improve blueberry wine quality.
Technical scheme provided by the invention is the deacidification technique of blueberry wine, is comprised the following steps：
1) blueberry is crushed, adds pectase, 12~24h is digested at 20~25 DEG C, filtering, obtains cranberry juice；
2) xylitol of its weight 0.01~0.1% will be added in cranberry juice, is dropped with 5~10 DEG C/30min cooling rate
To 1~2 DEG C, cranberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, is stopped
Only stir, insulation stands 1~2h, filtering, takes filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, the filtering of degerming plate terminates fermentation, as ageing, blueberry wine.
In step 1), the dosage of pectase is the 0.008~0.012% of blueberry pulp gross weight.Preferably, pectase
Dosage is the 0.01~0.012% of blueberry pulp gross weight.
In step 3), the addition of saccharomycete is the 8~12% of cowberry juice weight, and fermentation temperature is 20~25 DEG C, hair
The ferment time is 6~8 days.
In step 4), the sterilization film is 0.45 μm of polypropylene screen.The ageing time is 3~6 months.
In step 2), cranberry juice is subjected to cooling processing with faster cooling rate, malic acid can be reduced in cranberry juice
In solubility, cooling rate is faster, the increase of the viscosity of malic acid, along with high-speed stirred, promotes the collision of apple acid molecule,
So as to promote the formation of local nucleus, because malic acid concentration is relatively low in solution, nucleus will soon continue to dissolve.Now, more
The xylitol added in orange juice at the kinking point for the malic acid nucleus that rapid absorption is formed in moment, can enter in high-speed stirred
And in the case of the addition of very small amount xylitol, promote malic acid to assemble in crystal face with regard to that can play, so as to causing crystal to be grown up
Separate out, and avoid the dissolving again of malic acid nucleus.Moreover, xylitol has a certain degree of lattice with apple acid crystal
Similitude, the part that malic acid crystals form crystal, so as to promote crystal to grow up rapidly, precipitation can be entered.Cooling
During, winestone acid crystal separates out.
Compared with prior art, the present invention has the advantage that：
1) method that the present invention uses cooling+mechanical agitation+addition xylitol, efficiently solves malic acid and is difficult to physics side
The problem that method removes, the addition of xylitol is few, and is degraded during the fermentation by saccharomycete, does not bring chemicals to wine body
Matter remains, and will not also bring the forfeiture of wine body mouthfeel.
2) present invention can remove tartaric acid, moreover it is possible to remove the malic acid that bitter thorn tongue sense is brought to the sense of taste, can keep
The abiotic stabilization of wine body, moreover it is possible to do not influence the taste problem of fruit wine, manufactured blueberry wine wine body is golden yellow, and clarification is bright, has
Strong happy people's blueberry fruity and aroma, flavour is soft pure, mellow plentiful, long times of aftertaste, and stable system, can deposit for a long time,
Meet national standard.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) fresh blueberry is crushed, the pectase for adding blueberry weight 0.008% digests 12h at 20 DEG C, filters, obtains
Cranberry juice；
2) xylitol of its weight 0.01% will be added in cranberry juice, 1 DEG C is down to 5 DEG C/30min cooling rate,
Cranberry juice is stirred in temperature-fall period, mixing speed 1000r/min；After cooling terminates, stop stirring, insulation is stood
1h, filtering, takes filtrate standby；It is 5.3g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 8% saccharomycete of filtrate weight, ferments 6 at 20 DEG C
My god, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, the polypropylene screen for taking clarified solution to cross 0.45 μm, filtrate exists
Ageing 3 months under room temperature condition, as sterilization, blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 2
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.012%, 24h is digested at 25 DEG C, filtered, obtain
To cranberry juice；
2) xylitol of its weight 0.1% will be added in cranberry juice, 2 DEG C are down to 10 DEG C/30min cooling rate,
Cranberry juice is stirred in temperature-fall period, mixing speed 2000r/min；After cooling terminates, stop stirring, insulation is stood
2h, filtering, takes filtrate standby；It is 5.5g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 20 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 25 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 8 days, the polypropylene screen for taking clarified solution to cross 0.45 μm, filtrate exists
Ageing 6 months under room temperature condition, as sterilization, blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 3
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.01%, 18h is digested at 22 DEG C, filtered, obtain
Cranberry juice；
2) xylitol of its weight 0.05% will be added in cranberry juice, 1.5 DEG C are down to 8 DEG C/30min cooling rate,
Cranberry juice is stirred in temperature-fall period, mixing speed 1800r/min；After cooling terminates, stop stirring, insulation is stood
1.5h, filtering, takes filtrate standby；It is 5.2g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 18 ° of Bx, is inoculated with 10% saccharomycete of filtrate weight, is fermented at 22 DEG C
7 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 6 days, the polypropylene screen for taking clarified solution to cross 0.45 μm, filtrate exists
Ageing 5 months under room temperature condition, as sterilization, blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 4
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.008%, 12h is digested at 25 DEG C, filtered, obtain
To cranberry juice；
2) xylitol of its weight 0.1% will be added in cranberry juice, 2 DEG C is down to 5 DEG C/30min cooling rate, is dropping
Cranberry juice is stirred during temperature, mixing speed 1000r/min；After cooling terminates, stopping stirring, insulation stands 2h,
Filtering, takes filtrate standby；It is 5.6g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, the polypropylene screen for taking clarified solution to cross 0.45 μm, filtrate exists
Ageing 6 months under room temperature condition, as sterilization, blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Comparative example 1
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.008%, 12h is digested at 25 DEG C, filtered, obtain
To cranberry juice；
2) cranberry juice is down to 2 DEG C, after cooling terminates with 5 DEG C/30min cooling rate, insulation stands 2h, filtering, takes
Filtrate is standby；It is 14.27g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, the polypropylene screen for taking clarified solution to cross 0.45 μm, filtrate exists
Ageing 6 months under room temperature condition, as sterilization, blueberry wine.
The obtained sour and astringent thorn mouth of blueberry wine mouthfeel.
The blueberry filtrate of embodiment 1 and comparative example 1 is done into efficient liquid phase chromatographic analysis, each main organic acid content is seen below
Table：(unit：g/L)
Claims (6)
1. the deacidification technique of blueberry wine, it is characterised in that：Comprise the following steps：
1) blueberry is crushed, adds pectase, 12~24h is digested at 20~25 DEG C, filtering, obtains cranberry juice；
2) xylitol of its weight 0.01~0.1% will be added in cranberry juice, 1 is down to 5~10 DEG C/30min cooling rate
~2 DEG C, cranberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, is stopped
Stirring, insulation stand 1~2h, filtering, take filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, the filtering of degerming plate terminates fermentation, as ageing, blueberry wine.
2. the deacidification technique of blueberry wine according to claim 1, it is characterised in that：The dosage of pectase is that blueberry pulp is total
The 0.008~0.012% of weight.
3. the deacidification technique of blueberry wine according to claim 2, it is characterised in that：The dosage of pectase is that blueberry pulp is total
The 0.01~0.012% of weight.
4. the deacidification technique of blueberry wine according to claim 1, it is characterised in that：The addition of saccharomycete is cowberry juice
The 8~12% of weight, fermentation temperature are 20~25 DEG C, and fermentation time is 6~8 days.
5. the deacidification technique of blueberry wine according to claim 1, it is characterised in that：The sterilization film is poly- the third of 0.45 μm
Alkene film.
6. the deacidification technique of blueberry wine according to claim 1, it is characterised in that：The ageing time is 3~6 months.
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| CN201711041185.0A CN107586657A (en) | 2017-10-30 | 2017-10-30 | The deacidification technique of blueberry wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112342108A (en) * | 2020-11-26 | 2021-02-09 | 大兴安岭地区农业林业科学研究院 | Red bean and cowberry fruit wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
-
2017
- 2017-10-30 CN CN201711041185.0A patent/CN107586657A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
Non-Patent Citations (1)
| Title |
|---|
| 宫海燕，等: "杂质对溶液结晶过程影响的研究进展", 《化学与生物工程》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112342108A (en) * | 2020-11-26 | 2021-02-09 | 大兴安岭地区农业林业科学研究院 | Red bean and cowberry fruit wine and preparation method thereof |
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