CN112342108A - Red bean and cowberry fruit wine and preparation method thereof - Google Patents
Red bean and cowberry fruit wine and preparation method thereof Download PDFInfo
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- CN112342108A CN112342108A CN202011347299.XA CN202011347299A CN112342108A CN 112342108 A CN112342108 A CN 112342108A CN 202011347299 A CN202011347299 A CN 202011347299A CN 112342108 A CN112342108 A CN 112342108A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
A red bean and bilberry fruit wine and a preparation method thereof belong to the field of fruit wine preparation methods. The invention adopts mature cowberry to remove impurities, finishes grains and squeezes juice, then adds pectinase, evenly stirs, carries out enzymolysis for a period of time, adds purified water with certain volume into the enzymolysis juice to adjust acidity, then adds white granulated sugar, yeast and fermentation auxiliary agent into the adjusted cowberry enzymolysis juice, carries out low-temperature fermentation after evenly stirs to obtain cowberry fermentation liquor, carries out sterilization and ageing for a certain period of time, and then carries out barrel-type membrane filtration to obtain the cowberry fruit wine, and the cowberry fruit wine is conventionally canned and hermetically preserved. The preparation method of the red bean and bilberry fruit wine disclosed by the invention combines the assistance of the fermentation aid with a physical deacidification method, firstly deacidifies red bean and bilberry fruit juice, and then adopts a simple process to ferment the deacidified fruit juice to prepare the wine, so that the alcoholic strength of the red bean and bilberry fruit wine is 9% -12%.
Description
Technical Field
The invention belongs to the field of fruit wine preparation methods; in particular to red bean and bilberry fruit wine and a preparation method thereof.
Background
The red bean bilberry (Vaccinium vitis-idaea Linn.) belongs to Vaccinium (Eri-caceae) plants, also called Yageda, red bean, red fruit, Mongolian name Ariisu, and distribution of Arctic and Arctic poles, and has wide distribution in northern Europe, Central Europe, Russia, North America, etc., and is abundant in red bean bilberry resource in great Xingan region of China, and the distribution area is 10 ten thousand hm2The storage amount is 10000t, and the method has high utilization value. According to the literature report, the red bean and cowberry fruit concentrate has the performance of inhibiting the growth of fungi and is a promising natural food preservative; has the pharmacological effects of resisting oxidation, resisting bacteria, resisting inflammation, resisting and preventing cancer, reducing weight, resisting diabetes, preventing cardiovascular diseases, improving memory and improving eyesight, is commonly used for meat juice, seasoning and storage products, and is one of the most popular berries in northern Europe and Russia. The stem of the plant grows from the original zone of the high mountain moss and grows from single leaf to each other, the leaf is inverted oval, 2-8 flowers exist, the bud is red, the flower is wide oval, the flower crown is white or light red, the flower is bell-shaped, the length is about 5 mm, the flower is 4-split, the filament is short, the hair exists, and the flower column slightly exceeds the flower crown. Berry is spherical, 5-10 mm in diameter and bright red. The flowering period is 6-7 months, and the fruit period is 8-9 months. The cowberry fruit has faint scent and succulent, the fruit juice tastes sour, astringent and slightly sweet, and is rich in organic acid, sugar, vitamin, trace elements and the like, has high nutritional value and is suitable for processing. However, the prior art is generally in the process of brewing wineThe alkalescent chemical reagent is added for treatment, the pH is adjusted and increased, the influence on the flavor of the final fruit wine product is large, the fermentation period is long, the alcoholic strength is low, and the taste is poor.
Disclosure of Invention
The invention aims to provide a red bean and blueberry fruit wine with higher alcoholic strength and a preparation method thereof.
The invention is realized by the following technical scheme:
a preparation method of a cowberry fruit wine comprises the following steps:
step 1, picking fresh mature cowberry, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing and slowing the cowberry obtained in the step 1, grading and juicing, adding pectinase, stirring uniformly, and performing enzymolysis for a period of time to obtain cowberry enzymolysis juice for later use;
step 3, adding a certain volume of purified water into the cowberry fruit enzymolysis juice obtained in the step 2 to adjust the acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymolysis juice, uniformly stirring, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
The invention relates to a preparation method of a vaccinium vitis-idaea fruit wine, wherein the vaccinium vitis-idaea in the step 1 is vaccinium vitis-idaea.
According to the preparation method of the vaccinium vitis-idaea fruit wine, the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the vaccinium vitis-idaea fruit juice, carry out enzymolysis after uniformly stirring, wherein the enzymolysis temperature is 20-30 ℃, and the enzymolysis time is 1-3 h.
According to the preparation method of the vaccinium vitis-idaea fruit wine, in the step 3, the volume ratio of the vaccinium vitis-idaea enzymolysis juice to the purified water is 1: 35-80 parts.
According to the preparation method of the vaccinium vitis-idaea fruit wine, the amount of the white granulated sugar is 180-200 g/L, the amount of the yeast is 0.2-3 g/L, the amount of the fermentation aid is 0.1-0.4 g/L, the fermentation temperature is 18-22 ℃, and the fermentation time is 20-60 days.
According to the preparation method of the red bean and cowberry fruit wine, the fermentation auxiliary agent used in the step 3 is NUTRISTART.
The preparation method of the red bean and cowberry fruit wine comprises the step 4 of pasteurization, sterilization at 75 ℃ for 20-30 min and aging for 60-90 d.
The red bean and blueberry fruit wine prepared by the preparation method of the red bean and blueberry fruit wine has the alcoholic strength of 9-12%.
The preparation method of the red bean and blueberry fruit wine disclosed by the invention combines the assistance of the fermentation aid with a physical deacidification method, firstly deacidifies the red bean and blueberry fruit juice, and then adopts a simple process to ferment the deacidified fruit juice to prepare the wine, so that the alcoholic strength of the red bean and blueberry fruit wine is 9% -12%.
The preparation method of the red bean and cowberry fruit wine has the advantages of short fermentation period, simple process steps and easy industrial production.
Detailed Description
The first embodiment is as follows:
a preparation method of a cowberry fruit wine comprises the following steps:
step 1, picking fresh and mature vaccinium vitis-idaea, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing and slowing the cowberry fruit obtained in the step 1, grading and juicing, adding pectinase, stirring uniformly, and performing enzymolysis for a period of time to obtain cowberry fruit enzymolysis juice for later use;
step 3, adding a certain volume of purified water into the cowberry fruit enzymolysis juice obtained in the step 2, adjusting acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymolysis juice, uniformly stirring, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the vaccinium vitis-idaea in the step 1 is vaccinium vitis-idaea.
In the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the vaccinium vitis-idaea fruit juice, carry out enzymolysis after uniformly stirring, wherein the enzymolysis temperature is 20 ℃, and the enzymolysis time is 3 hours.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the volume ratio of the vaccinium vitis-idaea enzymolysis juice to the purified water in the step 3 is 1: 35.
according to the preparation method of the vaccinium vitis-idaea fruit wine, 200g/L of white granulated sugar, 0.2g/L of yeast and 0.1g/L of fermentation aid are added into the vaccinium vitis-idaea enzymatic hydrolysate adjusted in the step 3, the fermentation temperature is 18 ℃, and the fermentation time is 20 days.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the fermentation auxiliary agent used in the step 3 is nutristat.
In the preparation method of the vaccinium vitis-idaea fruit wine, the sterilization in the step 4 is pasteurization, the sterilization is carried out at the temperature of 75 ℃ for 20min, and the aging time is 60 d.
In the vaccinium vitis-idaea fruit wine prepared by the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the alcoholic strength of the vaccinium vitis-idaea fruit wine is 12%.
The preparation method of the cowberry fruit wine adopts the combination of the fermentation aid and the physical deacidification method, firstly deacidifies the cowberry fruit juice, and then adopts the simple process to ferment the deacidified fruit juice to prepare the wine, so that the fermentation period is short, the process steps are simple, and the industrial production is easy.
The second embodiment is as follows:
a preparation method of a cowberry fruit wine comprises the following steps:
step 1, picking fresh and mature vaccinium vitis-idaea, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing the cowberry obtained in the step 1, slowing down, finishing the particles, juicing, adding pectinase, uniformly stirring, and performing enzymolysis for a period of time to obtain cowberry enzymatic hydrolysate for later use;
step 3, adding a certain volume of purified water into the cowberry fruit enzymatic hydrolysate obtained in the step 2 to adjust the acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymatic hydrolysate, uniformly stirring, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the vaccinium vitis-idaea in the step 1 is vaccinium vitis-idaea.
In the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the vaccinium vitis-idaea fruit juice, carry out enzymolysis after uniformly stirring, wherein the enzymolysis temperature is 30 ℃, and the enzymolysis time is 1 h.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the volume ratio of the vaccinium vitis-idaea enzymatic hydrolysate to the purified water in the step 3 is 1: 80.
in the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the amount of the white granulated sugar is 180g/L, the amount of the yeast is 3g/L, the amount of the fermentation aid is 0.4g/L, the fermentation temperature is 22 ℃, and the fermentation time is 60 days.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the fermentation auxiliary agent used in the step 3 is nutristat.
In the preparation method of the vaccinium vitis-idaea fruit wine, the sterilization in the step 4 is pasteurization, the sterilization is carried out at the temperature of 75 ℃ for 30min, and the aging time is 90 d.
In the vaccinium vitis-idaea fruit wine prepared by the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the alcoholic strength of the vaccinium vitis-idaea fruit wine is 9%.
The preparation method of the cowberry fruit wine adopts the combination of the fermentation aid and the physical deacidification method, firstly deacidifies the cowberry fruit juice, and then adopts the simple process to ferment the deacidified fruit juice to prepare the wine, so that the fermentation period is short, the process steps are simple, and the industrial production is easy.
The third concrete implementation mode:
a preparation method of a cowberry fruit wine comprises the following steps:
step 1, picking fresh and mature vaccinium vitis-idaea, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing and slowing the cowberry obtained in the step 1, grading and juicing, adding pectinase, stirring uniformly, and performing enzymolysis for a period of time to obtain cowberry enzymatic hydrolysate for later use;
step 3, adding a certain volume of purified water into the cowberry fruit enzymatic hydrolysate obtained in the step 2 to adjust the acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymatic hydrolysate, uniformly stirring, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the vaccinium vitis-idaea in the step 1 is vaccinium vitis-idaea.
In the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the vaccinium vitis-idaea fruit juice, carry out enzymolysis after uniformly stirring, wherein the enzymolysis temperature is 25 ℃, and the enzymolysis time is 2 hours.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the volume ratio of the vaccinium vitis-idaea enzymatic hydrolysate to the purified water in the step 3 is 1: 60.
according to the preparation method of the vaccinium vitis-idaea fruit wine, the amount of the white granulated sugar is 190g/L, the amount of the yeast is 1g/L, the amount of the fermentation aid is 0.2g/L, the fermentation temperature is 20 ℃, and the fermentation time is 30 days.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the fermentation auxiliary agent used in the step 3 is nutristat.
In the preparation method of the vaccinium vitis-idaea fruit wine, the sterilization in the step 4 is pasteurization, the sterilization is carried out at the temperature of 75 ℃ for 30min, and the aging time is 60 d.
In the vaccinium vitis-idaea fruit wine prepared by the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the alcoholic strength of the vaccinium vitis-idaea fruit wine is 10%.
The preparation method of the cowberry fruit wine adopts the combination of the fermentation aid and the physical deacidification method, firstly deacidifies the cowberry fruit juice, and then adopts the simple process to ferment the deacidified fruit juice to prepare the wine, so that the fermentation period is short, the process steps are simple, and the industrial production is easy.
The fourth concrete implementation mode:
a preparation method of a cowberry fruit wine comprises the following steps:
step 1, picking fresh and mature vaccinium vitis-idaea, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing and slowing the cowberry fruit obtained in the step 1, grading and juicing, adding pectinase, uniformly stirring, and performing enzymolysis for a period of time to obtain cowberry fruit enzymolysis liquid for later use;
step 3, adding a certain volume of purified water into the cowberry fruit enzymatic hydrolysate obtained in the step 2 to adjust the acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymatic hydrolysate, stirring uniformly, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the vaccinium vitis-idaea in the step 1 is vaccinium vitis-idaea.
In the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the vaccinium vitis-idaea fruit juice, carry out enzymolysis after uniformly stirring, wherein the enzymolysis temperature is 30 ℃, and the enzymolysis time is 2 hours.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the volume ratio of the vaccinium vitis-idaea enzymatic hydrolysate to the purified water in the step 3 is 1: 50.
according to the preparation method of the vaccinium vitis-idaea fruit wine, the amount of white granulated sugar used is 195g/L, the amount of yeast used is 1g/L, the amount of fermentation aid used is 0.3g/L, the fermentation temperature is 20 ℃, and the fermentation time is 35 days.
In the preparation method of the vaccinium vitis-idaea fruit wine according to the embodiment, the fermentation auxiliary agent used in the step 3 is nutristat.
In the preparation method of the vaccinium vitis-idaea fruit wine, the sterilization in the step 4 is pasteurization, the sterilization is carried out at the temperature of 75 ℃ for 20-30 min, and the aging time is 60 d.
In the vaccinium vitis-idaea fruit wine prepared by the preparation method of the vaccinium vitis-idaea fruit wine in the embodiment, the alcoholic strength of the vaccinium vitis-idaea fruit wine is 11%.
The preparation method of the cowberry fruit wine adopts the combination of the fermentation aid and the physical deacidification method, firstly deacidifies the cowberry fruit juice, and then adopts the simple process to ferment the deacidified fruit juice to prepare the wine, so that the fermentation period is short, the process steps are simple, and the industrial production is easy.
Claims (8)
1. A preparation method of a cowberry fruit wine is characterized by comprising the following steps: the method comprises the following steps:
step 1, picking fresh and mature vaccinium vitis-idaea, removing impurities, and selecting complete unbroken fruits for later use;
step 2, freezing and slowing the cowberry obtained in the step 1, grading and juicing, adding pectinase, stirring uniformly, and performing enzymolysis for a period of time to obtain cowberry enzymolysis juice for later use;
step 3, adding a certain volume of deionized water into the cowberry fruit enzymolysis juice obtained in the step 2 to adjust the acidity, adding white granulated sugar, yeast and a fermentation aid into the adjusted cowberry fruit enzymolysis juice, uniformly stirring, and fermenting to obtain cowberry fruit fermentation liquor for later use;
step 4, sterilizing and ageing the cowberry fruit fermentation liquor obtained in the step 3 for a certain time, and filtering through a cylindrical membrane to obtain cowberry fruit wine;
and 5, conventionally filling the cowberry fruit wine obtained in the step 4, and sealing and storing.
2. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: the cowberry fruit in the step 1 is cowberry fruit.
3. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: the enzymolysis method in the step 2 is to add 0.3 wt% of pectinase into the cowberry fruit juice, carry out enzymolysis after stirring uniformly, wherein the enzymolysis temperature is 20-30 ℃, and the enzymolysis time is 1-3 h.
4. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: in the step 3, the volume ratio of the cowberry fruit enzymolysis juice to the purified water is 1: 35-80 parts.
5. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: adding 180-200 g/L of white granulated sugar, 0.2-3 g/L of yeast and 0.1-0.4 g/L of fermentation aid into the red bean cowberry enzymolysis juice adjusted in the step 3, wherein the fermentation temperature is 18-22 ℃, and the fermentation time is 20-60 days.
6. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: the fermentation aid used in step 3 is nutristat.
7. The preparation method of the vaccinium vitis-idaea fruit wine according to claim 1, which is characterized in that: and in the step 4, pasteurization is adopted, sterilization is carried out at the temperature of 75 ℃ for 20-30 min, and the aging time is 60-90 d.
8. A Vaccinium myrtillus fruit wine prepared by the method according to claims 1-7, which is characterized in that: the alcohol content of the red bean and cowberry fruit wine is 9-12%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011347299.XA CN112342108A (en) | 2020-11-26 | 2020-11-26 | Red bean and cowberry fruit wine and preparation method thereof |
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| CN202011347299.XA CN112342108A (en) | 2020-11-26 | 2020-11-26 | Red bean and cowberry fruit wine and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440340A (en) * | 2008-12-25 | 2009-05-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN101586067A (en) * | 2009-01-13 | 2009-11-25 | 厦门如意集团有限公司 | Plum wine brewage technology |
| CN107586657A (en) * | 2017-10-30 | 2018-01-16 | 广西运亨酒业有限公司 | The deacidification technique of blueberry wine |
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2020
- 2020-11-26 CN CN202011347299.XA patent/CN112342108A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101440340A (en) * | 2008-12-25 | 2009-05-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN101586067A (en) * | 2009-01-13 | 2009-11-25 | 厦门如意集团有限公司 | Plum wine brewage technology |
| CN107586657A (en) * | 2017-10-30 | 2018-01-16 | 广西运亨酒业有限公司 | The deacidification technique of blueberry wine |
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| 文连奎等: "果酒降酸技术研究进展", 《食品科学》 * |
| 王祥余等: "高糖高酸葡萄汁发酵残糖的研究", 《中外葡萄与葡萄酒》 * |
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Inventor after: Li Zhongbin Inventor after: Zhang Chunying Inventor after: Gao Zun Inventor after: Qi Huijuan Inventor after: Zhang Lijun Inventor after: Yuan Lanlan Inventor after: Jin Fengxin Inventor after: Zhong Weili Inventor after: Zhang Xin Inventor after: Jin Yusong Inventor after: Liu Dewen Inventor before: Qi Huijuan Inventor before: Yuan Lanlan Inventor before: Zhang Xin Inventor before: Gao Zun Inventor before: Zhang Lijun Inventor before: Li Zhongbin Inventor before: Liu Dewen Inventor before: Jin Fengxin Inventor before: Zhang Chunying Inventor before: Zhong Weili Inventor before: Jin Yusong Inventor before: Zhang Yunhui |