CN108795618A - Preparation method of blueberry and corn wine - Google Patents
Preparation method of blueberry and corn wine Download PDFInfo
- Publication number
- CN108795618A CN108795618A CN201710298871.XA CN201710298871A CN108795618A CN 108795618 A CN108795618 A CN 108795618A CN 201710298871 A CN201710298871 A CN 201710298871A CN 108795618 A CN108795618 A CN 108795618A
- Authority
- CN
- China
- Prior art keywords
- wine
- blueberry
- corn
- preparation
- dried powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 80
- 240000008042 Zea mays Species 0.000 title claims abstract description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 28
- 235000005822 corn Nutrition 0.000 title claims abstract description 28
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 25
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 25
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 25
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 235000019441 ethanol Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009825 accumulation Methods 0.000 claims description 4
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 241000427324 Glinus Species 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 2
- 239000008176 lyophilized powder Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 12
- 230000001476 alcoholic effect Effects 0.000 description 11
- 235000015203 fruit juice Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 235000020097 white wine Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 7
- 235000013334 alcoholic beverage Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 244000157072 Hylocereus undatus Species 0.000 description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000003321 amplification Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000003199 nucleic acid amplification method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003325 tomography Methods 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 102100034343 Integrase Human genes 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010092799 RNA-directed DNA polymerase Proteins 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020419 dragon fruit juice Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- -1 ethyl caprilate Chemical compound 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of blueberry and corn wine. The method comprises the following steps: preparing blueberry juice from blueberry, adding corn and honey, and making into blueberry sweet juice flavoring agent; mixing steamed rice and yeast lyophilized powder with fructus Myrtilli, and fermenting to obtain fruit and corn wine base; soaking with distilled liquor with alcoholicity of above 60% vol, blending with Mori fructus wine; and finally, the flavoring agent is used for flavoring.
Description
Technical field
The present invention relates to a kind of blueberry corn wine more particularly to a kind of preparation methods of blueberry corn wine.
Background technology
Contain very abundant natural drug active material in fruit, such as Anthraquinones, glycoside, flavonoids resist with antibacterial
Aoxidize the substance of the health-care efficacies such as anticancer change.Therefore, people often in the hope of reaching protect by the long-term wine produced with fruit of drinking on a small quantity
Strong effect.Most commonly fruit even medicinal material direct impregnation in high wine, impregnates and more than half a year produce.Existing skill
There is a kind of alcoholic drink mixed with fruit juice in art, the definition according to People's Republic of China's alcohol industry standard to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is with Spirit, faint scent
Type Fenyang wine or edible alcohol are that wine base is process using the animals and plants of medicine-food two-purpose as essence by advanced technologies, change its original
The alcoholic drink of wine base style.
Therefore, traditional impregnating liquor might as well, novel alcoholic drink mixed with fruit juice is usually all high wine, also therefore, towards visitor
Family group is very narrow.If directly turned down its alcoholic strength, its perfume is not only dropped, its taste is demoted, also destroys original liquor body style, instead
It is nondescript.So how to make that a alcoholic strength is moderate and wine with its individual style also with good taste fragrance
?？The problem of this is also this field urgent need to resolve.
Application No. is 201310142778.1 Chinese invention patents, disclose a kind of preparation method of flue corn wine,
Include the following steps：Fresh dragon fruit is selected, cleans, peeling, dragon fruit juice is made after being crushed with juice extractor, then toward flue
A certain amount of pectase is added in fruit fruit juice, stands 30min after stirring evenly at a temperature of 50 DEG C, it is finally heated to boiling, it passes through
Dragon fruit pulp is made after cooling；Glutinous rice through elutriation, immersion, boiling and it is cool be added 0.7% activation distiller's yeast after meal, stirring is equal
It is even, rice is compacted, and dig a hole therebetween, rice wine is made after the 48h that ferments at 30 DEG C；By dragon fruit pulp and rice
Wine is mixed according to the ratio that mass ratio is 1: 3~1: 5, the yeast after 0.9% activation is then added, after mixing, at 28 DEG C
Mixed fermentation is for 24 hours；Suitable honey and lemon juice are added in mixed fermentation liquid, adjusts its pol and acidity, obtains sour-sweet suitable
In, pure and fresh tasty and refreshing flue corn wine.The technology uses rice wine and fruit juice mixing carries out the scheme of secondary fermentation, secondary fermentation
Although less promoting alcoholic strength, it can be obviously improved the content of flavor substance, accomplish that good smell, entrance are soft.But it is secondary
Fermentation also implies that the further accumulation of substance after the ferment such as further loss and the acid of glucide, changes the type of wine body, than
Such as it is changed into half sweet wine also or half-dried wine from sweet wine；Secondary fermentation is also easy the unfavorable factor of amplification generation early period, makes result
Develop towards unfavorable direction.This is quite difficult assurance, and secondary fermentation is clearly a double-edged sword, this is not ordinary skill
The technology that personnel will appreciate that.Also therefore, the technology window of said program is practical very narrow, according to this extent of disclosure, ability
Domain those of ordinary skill cannot still accomplish the effect as described in it.Although it also removes adjustment mouth in the later stage with honey and lemon juice
Taste, but this is only to be further compensated for drawbacks described above, effect is also limited, and purpose is suitably to widen nothing but
Above-mentioned narrow technology window, its taste of thus obtained corn wine need to be improved.
Invention content
The invention solves above-mentioned technical problems, to provide a kind of preparation method for the corn wine that technology window is wide.It adopts
Have that color purple, color and luster is clear and bright, aroma is prominent, mouthfeel is soft, wine body harmony with corn wine prepared by this method, and with only
The characteristics of blueberry sample faint scent of spy.
The present invention realizes that the technical solution of above-mentioned purpose is as follows：
A kind of preparation method of corn wine, includes the following steps：1. wine base is produced：It will be including at least the returns spleen of coix seed and rice
It after five cereals are soaked in water, cooks, drenches meal, add blueberries, saccharomycete freeze-dried powder, ferment, ferment 3~7 days, using subtracting
The ethyl alcohol that accumulation is distilled off in pressure makes fermentation continue, and fermentation is complete, and corn wine wine base is made；
2. wine blending is produced：Spirit using alcoholic strength in 58%vol or more impregnates mulberries, morat is made, with the mulberry
Shen wine blends the corn wine wine base as blended liquor；
3. carrying out flavoring with fresh squeezing blueberry juice.
Five cereals original is the so-called five kinds of cereal of ancient Chinese, after refer to grain class crop, returns spleen five cereals of the present invention are
Refer on meridian distribution of property and flavor belong to returns spleen class grain class crop seed or fruit, have rice, wheat, barley, oat, buckwheat,
Chestnut, broomcorn millet, corn, sorghum, Semen Coicis, beans.
In background technology, the uncontrollable problem of secondary fermentation was once talked about, specific as follows, the degree of secondary fermentation is in addition to temperature
Also with type and content, the environment pressure of other bacterium in fruit juice concn, fruit juice sugar content, fruit juice acid-base value, fruit juice except degree, distiller's yeast
The factors such as power, oxygen content in air, air moisture content are related, and key is that distiller's yeast to be made is fermented into as main fermentation, and saccharomycete is made to send out
Exhibition is absolute predominance flora, and controls the development process of main fermentation.Nevertheless, due to the influence of secondary amplification, different batches
Between product quality difference it is very big.Because fruit juice is originally fabulous culture medium, apt to deteriorate, it is easy to influence two still not rotten
The effect of secondary fermentation, because rotten funginert control environment is caused to be not much different with saccharomycete, in secondary fermentation process,
They are also breeding, and entering the fermentation middle and later periods just can be by saccharomycete institute Reverse transcriptase, and they have had at this time
Time enough generates the substance for having baneful influence to product with space, is exactly generally that " a mouse dung is broken one
Pot liquor ", therefore, the enlarge-effect of secondary fermentation drastically influence the quality of product.Due to being difficult to control, the present inventor gets rid of
The scheme of secondary fermentation is abandoned.
In above-mentioned technical proposal of the present invention, corn wine wine base is produced using the technique of one time fermentation, is then adjusted after first blending
Taste has process controllability good, the small advantage of difference between batch；Unique faint scent of the manufactured existing blueberry of corn wine also has rice wine
Natural flavor, show wine body harmony, aroma protrudes, and vinosity is suitable, the strong due characteristic of top grade corn wine of wine sense.
Corn wine prepared by the present invention also has the advantages that alcoholic strength is moderate, and rice wine alcoholic strength is and white usually in 12%vol
Alcoholic strength low then 33%vol, the high then 68%vol of wine, and the wine between rare 12%vol~33% currently on the market, have
It is assembled alcoholic drinks, liquor body style aroma vinosity is not known where to begin.This field has been generally acknowledged that wine will have its unique style, works as one kind
When the alcoholic strength of wine is less than 30 °, for white wine group, it not only without it is mellow it is soft also or cool advantage in sweet flavor,
Feeling it instead, fragrant widow is lightly seasoned, strength is small, therefore white wine group is not easily accepted by；For yellow rice wine group, this kind of wine be also it is light and
It is tasteless, it is not sour sweetless not fragrant not light, therefore white wine group is not easy to receive.The taste that yellow rice wine is tasted, the perfume (or spice) of white wine product, and usual 20 °
The aroma of left and right is not so good as yellow rice wine not as good as white wine taste, thus seems nondescript.It traces sth. to its source, to be talked about from the classification of wine, white wine
The difference of color is more than with yellow rice wine, it is also unrelated with its raw material, glutinous rice can also white wine processed, sorghum can also white wine processed, very
Grape liquor can also be made to grape, the raw material that only each wine has it suitable.White wine essence is Spirit, is
The condensate liquid that zymotic fluid is collected again by distillation means, master also include with second containing low-boiling-point organic compounds such as ethyl alcohol
The water of alcohol distillation, therefore, not only the number of degrees are high but also pleasant aroma for it, and since have existed since ancient times for this method, people have got used to
The fragrance of this concentration, if the number of degrees are prepared toward low, undoubtedly reducing it, fragrant (ethyl alcohol that different channels generate is indistinction
, therefore the style of white wine is not determined by the source of ethyl alcohol, low by evaporating other that condense together with ethyl alcohol
What boilers determined, though their contents are low, the influence to wine product style plays absolute effect, this substance usually has second
Acetoacetic ester, ethyl butyrate, cognac oil, ethyl caprilate, isobutanol, isoamyl alcohol, lactic acid, ethyl lactate etc., any number of kind
Class and ratio are likely to generate a kind of odor type)；And yellow rice wine or grape wine, rice wine, all it is filtering wine, they are that fermentation is produced
Object opens ferment wine with dregs and separation of fermentative broth by way of filtering, then zymotic fluid is modulated into wine, therefore raw material by follow-up means
In macromolecular substances, non-volatile small-molecule substance can be remained, with raw material essential characteristic；But by
Inhibit in substrate, fermentation is just unable to maintain that down to a certain extent, and a large amount of sugar is also therefore also contained in zymotic fluid；So
This kind of wine is divided into four sweet wine, half sweet wine, half dry wine and dry wine grades, its practical characterization by this field according to the sugar content in wine
Be fermentation carry out degree；Since substrate inhibits, the alcoholic strength extreme value of wine is filtered also just 15% or so.If directly used
Spirit and filtering wine are allocated, and are said there have been beginning, wine product are nondescript, and liquor body style aroma vinosity is had no way of
The case where rising.This is not only the technology blind spot of this field and the technology prejudice of this field.
To sum up, the wine of namely 20 ° or so of said technology prejudice is nondescript above, and aroma is not dense, and vinosity is boring, wine body
Though harmony, without style characteristic.Because of the double influence of conventional art defect and technology today prejudice, cause wine currently on the market
In 12%vol to generating tomography between 33%vol.And the appearance of the present invention then solves the problems, such as this well.The present invention is not
Only aroma is prominent, vinosity is suitable, wine sense is strong also inherits the effect of filtering wine nutrition and health care.The present invention realizes the side of the purpose
Case alleviates substrate inhibition using distillation ethyl alcohol when fermentation first, so that alcoholic strength is increased, filtering wine is made to be accumulated in flavor substance
It is infinitely close to Spirit with the previous bottleneck of breakthrough in terms of alcoholic strength accumulation, ensureing the base with homeostasis liquor body style
Tomography currently on the market is solved the problems, such as on plinth；Its fragrance is further promoted secondly by the means of blending, makes product in fragrance
To Spirit infinite approach in terms of performance；Again by flavoring means, its sugariness is promoted, for traditional filtering wine, is
Its original style and features is restored, and this restore is highly controllable, it is not only the final step of essential features of the present invention
(no longer varying widely, be not in foregoing secondary enlarge-effect), and its source is exactly blueberry, therefore have
The homology of height adds amount appropriate and not will produce division sense, and therefore only amount to be added not will produce properly negative yet
Effect, as the blueberry sweet juice that corrigent is used, suitable amount is clear to those skilled in the art.
In above-mentioned technical proposal of the present invention, blending and seasoning have set sequence.It is seasoned after blending, effect is more
Good, quality is also more stable.
In above-mentioned technical proposal of the present invention, five cereals are additionally used as raw material, especially pumpkin, coix seed, with more good
Good removing is damp and hot, warms up the effect of spleen；Common fruit wine all inherits the originality of fruit, or even makes the effect under the action of alcohol
Amplification such as blueberry acid sweet in flavor cool in nature, and is not suitable for weakness of the spleen and the stomach people；A lot of other fruits such as mango also have it is damp and hot, easily
Make one fire excess from yin deficiency；Five cereals have performance well in this respect, he not only helps taste, moreover it is possible to release the bad of fruit source property
It influences；Therefore product produced by the present invention than corn wine in the prior art claim the health-care efficacy having, be work as nothing
Ashamed.
3. to step, liquor body style of the invention has become, and the additive amount of corrigent does not interfere with substantially, as long as in appropriateness
Range can reach the purpose of the present invention.The amount of corrigent can need to be added according to market, usually 100% (1:1
Volume) within all do not interfere with liquor body style.
As a preferred embodiment of the above technical solution, step 1. in, in blueberries also be added with pectase and cellulase.
As a preferred embodiment of the above technical solution, the additive amount of the cellulase is 0.002%；The pectase enzyme adds
Dosage is 0.002%.
As a preferred embodiment of the above technical solution, the usage amount of the blended liquor is the 1/3 of the corn wine wine base volume
~1/6.
As a preferred embodiment of the above technical solution, the usage amount of the corrigent be blend rear wine body volume 10%~
50%.
As a preferred embodiment of the above technical solution, the additive amount of saccharomycete freeze-dried powder is 0.01~0.1%.
As a preferred embodiment of the above technical solution, step 1. in, while admixing saccharomycete freeze-dried powder, also be added with withered grass bud
The additive amount of spore bacillus freeze-dried powder, the bacillus subtilis freeze-dried powder is 0.001~0.008%.
Claims (5)
1. a kind of preparation method of blueberry corn wine, includes the following steps：1. wine base is produced：It will be including at least corn and rice
It after five cereals are soaked in water, cooks, drenches meal, add blueberries, saccharomycete freeze-dried powder, ferment, ferment 3~7 days, using subtracting
The ethyl alcohol that accumulation is distilled off in pressure makes fermentation continue, and fermentation is complete, and rice wine wine base is made；2. wine blending is produced：Using wine
Spirit of the precision in 60%vol or more impregnates, and morat is made, uses the morat as blended liquor to the fruit rice wine
Base is blent；3. carrying out flavoring with fresh squeezing blueberry juice.
2. a kind of blueberry corn method for preparing medicated wine according to claim 1, it is characterised in that：Step 1. in, in blueberries
Also it is added with pectase and cellulase.
3. a kind of preparation method of blueberry corn wine according to claim 1, it is characterised in that：Saccharomycete freeze-dried powder adds
Add as 0.05~0.1%.
4. a kind of preparation method of blueberry corn wine according to claim 1, it is characterised in that：Step 1. in, admix ferment
While female bacterium freeze-dried powder, it is also added with bacillus subtilis freeze-dried powder, the additive amount of the bacillus subtilis freeze-dried powder is
0.005~0.008%.
5. a kind of preparation method of blueberry corn wine according to claim 1, it is characterised in that：The blueberry juice also adds
There is honey, the additive amount of the honey is 60~80mg/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710298871.XA CN108795618A (en) | 2017-05-02 | 2017-05-02 | Preparation method of blueberry and corn wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710298871.XA CN108795618A (en) | 2017-05-02 | 2017-05-02 | Preparation method of blueberry and corn wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108795618A true CN108795618A (en) | 2018-11-13 |
Family
ID=64053851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710298871.XA Pending CN108795618A (en) | 2017-05-02 | 2017-05-02 | Preparation method of blueberry and corn wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108795618A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111944640A (en) * | 2020-08-28 | 2020-11-17 | 湖南酃渌酒业有限公司 | Blueberry yellow wine machine production blending process |
-
2017
- 2017-05-02 CN CN201710298871.XA patent/CN108795618A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111944640A (en) * | 2020-08-28 | 2020-11-17 | 湖南酃渌酒业有限公司 | Blueberry yellow wine machine production blending process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104195021B (en) | A kind of preparation method of fruit rice wine | |
| KR100998331B1 (en) | A preparation method of aged garlic and Vinegar beverage using the garlic | |
| KR101066459B1 (en) | An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof | |
| Nath et al. | An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects | |
| CN108251265A (en) | A kind of brewing method of lipid-loweringing vinegar | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN106350423B (en) | The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice | |
| CN103627593A (en) | Wine yeast and method for producing rice wine by using same | |
| CN103320264B (en) | The working method of compound sweet wine | |
| KR100990669B1 (en) | Dioscorea Batatas Decaisne fermented alcohol and the method of producing the same | |
| CN104178404B (en) | The preparation method of fruit rice wine | |
| CN104178402B (en) | Leach the preparation method of the mango blueberries rice wine of composition containing mulberries | |
| CN106947658A (en) | A kind of preparation method of white tea wine | |
| CN108795618A (en) | Preparation method of blueberry and corn wine | |
| KR102381476B1 (en) | Fermented vinegar manufacturing method using natural materials and balsamic vinegar manufacturing method using its | |
| CN108936572A (en) | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor | |
| CN106032499A (en) | Sweet osmanthus and red date wine and preparation method thereof | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| CN107653295A (en) | Using the method for aspergillus cristatus and fermentation by saccharomyces cerevisiae tea dust production tobacco aromaticss | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| KR20130086328A (en) | Rice wine made from sorghum and a method of making the same | |
| KR20150053649A (en) | Schizandra Makgeolli and Process for Preparation thereof | |
| CN109880727A (en) | A kind of preparation method of bamboo branch leaf flavoring agent | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation | |
| KR101461117B1 (en) | The method for manufacturing Makgeolli kit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181113 |