CN112553023A - Method for brewing fruit wine by mixing red grapes and blueberries - Google Patents
Method for brewing fruit wine by mixing red grapes and blueberries Download PDFInfo
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- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
A method for brewing wine by mixing red grapes and blueberries comprises the following steps: s1, respectively removing stems and crushing the cleaned red grapes and blueberry fruits; s2 adding the crushed solid-liquid mixture into a closed container, and adding potassium metabisulfite according to the proportion of 50-70 g/ton; s3, fermenting for 3-6 days, and then, transferring the solid-liquid mixture from the bottom of the tank to the upper part of the fermentation tank, and repeatedly and uniformly mixing; and (S4) unsealing after fermenting for 7-9 days, continuously squeezing solids after solid-liquid separation, continuously carrying out solid-liquid separation until liquid cannot be separated, and clarifying and filtering the liquid obtained by each solid-liquid separation to obtain the red grape and blueberry mixed brewed fruit wine. The red grape and blueberry mixed brewed fruit wine prepared by the invention has the flavors of red grapes and blueberries, and sulfur dioxide is added to absorb high-valence ions in water, so that the oxidation of fruit juice is reduced, and the fragrance components of fruits are better kept.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a method for brewing wine by mixing red grapes and blueberries.
Background
The red wine is made up by using grape whose skin is red and flesh is white or its skin and flesh are red through the process of mixing grape skin and juice and fermentation. The wine color is natural deep ruby red, purple red or pomegranate red. The red wine has fresh taste and obvious fruity flavor, and contains low tannin. The rosewood grape, the Heibeno, the Jialiang, the French blue and other varieties are all suitable for brewing the pink wine.
The blueberry fruit contains rich nutrient components, especially anthocyanin, and has good nutrition and health care effects, and also has the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human immunity and the like. It is one of five healthy fruits recommended by the world food and agriculture organizations because of its high health value.
Disclosure of Invention
The invention discloses a method for brewing fruit wine by mixing red grapes and blueberries in order to develop fruit wine with mixed taste.
The method for brewing the red grape and blueberry mixed fruit wine comprises the following steps:
s1, respectively removing stems and crushing the cleaned red grapes and blueberry fruits;
s2, adding the crushed solid-liquid mixture into a closed container, adding 50-70 g/ton of potassium metabisulfite, adding 50-300 g/ton and 25-30 g/ton of dry saccharomyces cerevisiae and pectinase into each ton of the mixture, and then adding polysaccharide with the addition of 100-200 g/ton; fermenting in a dipping and sealing state, wherein the mass ratio of the red grapes to the blueberries is 1: 0.2 to 5;
s3 adding tannin at the ratio of 100-;
and S4, unsealing after fermenting for 30-60 days, continuously squeezing solids after solid-liquid separation, continuously carrying out solid-liquid separation until liquid cannot be separated, and clarifying and filtering the liquid obtained by each solid-liquid separation to obtain the red grape and blueberry mixed brewed fruit wine.
Preferably, after the fruit wine obtained in the step S4 is subjected to physical, chemical and sensory index tests, the fruit wine is sterilized and filtered again, nitrogen or carbon dioxide is filled into a wine bottle as protective gas, and the wine bottle is filled and sealed to obtain bottled fruit wine.
Preferably, the air is evacuated by continuously introducing nitrogen gas during the clarification and filtration.
Preferably, the fruit wine obtained in the step S4 is further aged, and the aging is performed by standing at normal temperature in a sealed state.
Preferably, the polysaccharide is added in step S2 at the time when the average density of the solid-liquid mixture is 1035-1042 g/l
The method for brewing the fruit wine by mixing the red grapes and the blueberries has the following advantages:
the red grape and blueberry mixed brewed fruit wine prepared by the invention has the flavors of red grapes and blueberries, and sulfur dioxide is added to absorb high-valence ions in water, so that the oxidation of fruit juice is reduced, and the fragrance components of fruits are better kept.
According to the invention, the alcohol content is increased by adding polysaccharide, the fermentation process of the wine is more uniform by using the inverted tank, the types and the quality of aroma components obtained by fermentation are increased, the bouquet of the brewed fruit wine is more mellow, the quality problems of too high volatile acid and the like caused by oxidation of fruit juice by oxygen in the air and infection of miscellaneous bacteria in the air in the treatment process are avoided by adopting gas evacuation, and the quality of the wine is improved by controlling the fermentation process.
Drawings
FIG. 1 is a schematic diagram of an embodiment of the present invention.
Detailed Description
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
The method for brewing the red grape and blueberry mixed fruit wine comprises the following steps:
s1, respectively removing stems and crushing the cleaned red grapes and blueberry fruits;
s2, adding the crushed solid-liquid mixture into a closed container, adding 50-70 g/ton of potassium metabisulfite, adding 50-300 g/ton and 25-30 g/ton of dry saccharomyces cerevisiae and pectinase into each ton of the mixture, and then adding polysaccharide with the addition of 100-200 g/ton; fermenting in a dipping and sealing state, wherein the mass ratio of the red grapes to the blueberries is 1: 0.2 to 5;
s3 adding tannin at the ratio of 100-;
and S4, unsealing after fermenting for 27-60 days, continuously squeezing solids after solid-liquid separation, continuously carrying out solid-liquid separation until liquid cannot be separated, and clarifying and filtering the liquid obtained by each solid-liquid separation to obtain the red grape and blueberry mixed brewed fruit wine.
The potassium metabisulfite is added and then decomposed to generate sulfur dioxide, and the sulfur dioxide can be sterilized, clarified, antioxidant, acidify and dissolved; the first addition is carried out immediately after the red wine is broken and subjected to stem removal, the second addition can be carried out by continuously introducing SO2 gas in the clarification and filtration processes to prevent oxidation, pectinase plays a role in accelerating the decomposition of fruit juice, and tannin mainly prevents the fruit wine from being oxidized and becoming sour.
The polysaccharide is added in the step S2 at the moment when the average density of the solid-liquid mixture is detected to be 1035-1042 g/l, the fermentation reaction is most active, the temperature is higher, and the polysaccharide solubility and decomposition reaction are fastest.
The red grape and blueberry mixed brewed fruit wine prepared by the invention has the flavors of red grapes and blueberries, and sulfur dioxide is added to absorb high-valence ions in water, so that the oxidation of fruit juice is reduced, and the fragrance components of fruits are better kept.
According to the invention, the alcohol content is increased by adding polysaccharide, the fermentation process of the wine is more uniform by using the inverted tank, the types and the quality of aroma components obtained by fermentation are increased, the bouquet of the brewed fruit wine is more mellow, the quality problems of too high volatile acid and the like caused by oxidation of fruit juice by oxygen in the air and infection of miscellaneous bacteria in the air in the treatment process are avoided by adopting gas evacuation, and the quality of the wine is improved by controlling the fermentation process.
As the mixed brewed fruit wine containing the wine, the antioxidant substances contained in the wine can help to strengthen the metabolism of the body and effectively help the skin to avoid the problems of pigmentation, dark skin color, skin laxity, wrinkle growth and the like. In addition, the skin care product can help remove cutin and effectively whiten skin. Resveratrol in red wine indeed has the efficacies of preventing cancer and diabetes and promoting heart health.
The blueberry fruit has the functions of improving eyesight, enhancing immunity, resisting cancer, enhancing memory, resisting oxidation, slowing down aging and the like. The anthocyanidin of fructus Myrtilli in the mixed brewed fruit wine can promote regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision. Meanwhile, the anthocyanin has the capability of accelerating the regeneration of the rhodopsin, which is an indispensable component for ensuring good vision.
The blueberry juice can enhance the resistance of a human body to infectious diseases, contains quite a lot of potassium, and the potassium can help to maintain the balance of liquid in the body and normal blood pressure and heart function. The blueberry anthocyanidin has free radical resisting effect. Free radicals can be produced in many environments and worsen in the human body, causing various diseases associated therewith. The free radical can be removed to prevent diseases, reduce damage of oxygen free radicals to cell membrane, DNA and other cell components, prevent in vivo dysfunction, and enhance immunity and disease resistance of human body.
The nutrient substances contained in the blueberry have the effect of inhibiting the middle and early cancers. Anthocyanidin in blueberry fruit is a very strong antioxidant, and can help prevent the formation of intra-arterial plaque and various cancers (cervical cancer and the like) and reduce the possibility of cancer.
Natural blueberry anthocyanins are the most effective antioxidants. Researches show that the blueberry has the strongest antioxidant capacity in more than 40 kinds of fruits and vegetables which are frequently eaten by people. This means that eating blueberries can have high antioxidant capacity, thereby delaying human aging. Enhancing memory
The blueberry has high content of antioxidant, and can improve mental power and reduce Alzheimer disease. The blueberry is rich in anthocyanin, and has the effects of preventing dysfunction, improving short-term memory, improving the balance and coordination of the old and the like.
Detailed description of the preferred embodiment 1
Respectively removing stems of 200 kg of fresh blueberries and 800 kg of red grape cabernet sauvignon, cleaning, crushing in a closed crusher, adding potassium metabisulfite according to 60 g/ton, adding 200 g/25 g/ton of the mixture, adding saccharomyces cerevisiae and pectinase, and then adding polysaccharide, wherein the adding amount is 100 g/ton; fermenting in a sealed state.
And (3) performing tank inversion after fermenting for 3 days, extending a tank inverting spoon from a tank inverting opening of the fermentation tank, turning the bottom solid-liquid mixture to the top, turning up all the solid-liquid mixture, stirring uniformly, and fermenting for 30 days.
Taking out a small amount of wine samples, and after the physical and chemical indexes are qualified, sterilizing and filtering, and continuously introducing nitrogen gas to inhibit oxidation in the sterilizing and filtering process. And finally, filling nitrogen or carbon dioxide into the wine bottle as protective gas, filling and sealing to obtain the bottled fruit wine.
Specific example 2
Respectively removing stems of 600 kg of fresh blueberries and 400 kg of red grape cabernet sauvignon, cleaning, crushing in a closed crusher, adding potassium metabisulfite according to 50 g/ton, adding dried saccharomyces cerevisiae and pectinase according to the proportion of 240 g/30 g/ton of the mixture, and then adding polysaccharide, wherein the adding amount is 150 g/ton; fermenting in a sealed state.
And (3) performing tank inversion after fermenting for 3 days, extending a tank inverting spoon from a tank inverting opening of the fermentation tank, turning the bottom solid-liquid mixture to the top, turning up all the solid-liquid mixture, stirring uniformly, and fermenting for 60 days.
Taking out a small amount of wine samples, and after the physical and chemical indexes are qualified, sterilizing and filtering, and continuously introducing nitrogen gas to inhibit oxidation in the sterilizing and filtering process. And finally, filling nitrogen or carbon dioxide into the wine bottle as protective gas, filling and sealing to obtain the bottled fruit wine.
Specific example 3
Taking 500 kg of fresh blueberries and 500 kg of red grape cabernet sauvignon, respectively removing stems, cleaning, crushing in a closed crusher, adding potassium metabisulfite according to 70 g/ton, adding 200 g/25 g/ton of mixture, adding dried saccharomyces cerevisiae and pectinase, and then adding polysaccharide, wherein the adding amount is 200 g/ton; fermenting in a sealed state.
And (3) performing tank inversion after fermenting for 3 days, extending a tank inverting spoon from a tank inverting opening of the fermentation tank, turning the bottom solid-liquid mixture to the top, turning up all the solid-liquid mixture, stirring uniformly, and fermenting for 60 days.
Taking out a small amount of wine samples, and after the physical and chemical indexes are qualified, sterilizing and filtering, and continuously introducing nitrogen gas to inhibit oxidation in the sterilizing and filtering process. And finally, filling nitrogen or carbon dioxide into the wine bottle as protective gas, filling and sealing to obtain the bottled fruit wine.
Specific example 4
Taking 800 kg of fresh blueberries and 200 kg of red grape cabernet sauvignon, respectively removing stems, cleaning, crushing in a closed crusher, adding potassium metabisulfite according to 60 g/ton, adding 200 g/25 g/ton of mixture, adding dried saccharomyces cerevisiae and pectinase, and then adding polysaccharide, wherein the adding amount is 180 g/ton; fermenting in a sealed state.
And (3) performing tank inversion after fermenting for 3 days, extending a tank inverting spoon from a tank inverting opening of the fermentation tank, turning the bottom solid-liquid mixture to the top, turning up all the solid-liquid mixture, stirring uniformly, and fermenting for 40 days.
Taking out a small amount of wine samples, and after the physical and chemical indexes are qualified, sterilizing and filtering, and continuously introducing nitrogen gas to inhibit oxidation in the sterilizing and filtering process. And finally, filling nitrogen or carbon dioxide into the wine bottle as protective gas, filling and sealing to obtain the bottled fruit wine.
The following table shows the physical, chemical and colorimetric test criteria of each example prior to final bottling.
The red grape and blueberry mixed brewed fruit wine prepared by the invention has the flavors of red grapes and blueberries, and sulfur dioxide is added to absorb high-valence ions in water, so that the oxidation of fruit juice is reduced, and the fragrance components of fruits are better kept.
According to the invention, the alcohol content is increased by adding polysaccharide, the fermentation process of the wine is more uniform by using the inverted tank, the types and the quality of aroma components obtained by fermentation are increased, the bouquet of the brewed fruit wine is more mellow, the quality problems of too high volatile acid and the like caused by oxidation of fruit juice by oxygen in the air and infection of miscellaneous bacteria in the air in the treatment process are avoided by adopting gas evacuation, and the quality of the wine is improved by controlling the fermentation process.
The foregoing is directed to preferred embodiments of the present invention, wherein the preferred embodiments are not obviously contradictory or subject to any particular embodiment, and any combination of the preferred embodiments may be combined in any overlapping manner, and the specific parameters in the embodiments and examples are only for the purpose of clearly illustrating the inventor's invention verification process and are not intended to limit the scope of the invention, which is defined by the claims and the equivalent structural changes made by the description and drawings of the present invention are also intended to be included in the scope of the present invention.
Claims (5)
1. A method for brewing fruit wine by mixing red grapes and blueberries is characterized by comprising the following steps:
s1, respectively removing stems and crushing the cleaned red grapes and blueberry fruits;
s2, adding the crushed solid-liquid mixture into a closed container, adding 50-70 g/ton of potassium metabisulfite, adding 50-300 g/ton and 25-30 g/ton of dry saccharomyces cerevisiae and pectinase into each ton of the mixture, and then adding polysaccharide with the addition of 100-200 g/ton; fermenting in a dipping and sealing state, wherein the mass ratio of the red grapes to the blueberries is 1: 0.2 to 5;
s3 adding tannin at the ratio of 100-;
and S4, unsealing after fermenting for 30-60 days, continuously squeezing solids after solid-liquid separation, continuously carrying out solid-liquid separation until liquid cannot be separated, and clarifying and filtering the liquid obtained by each solid-liquid separation to obtain the red grape and blueberry mixed brewed fruit wine.
2. The method for brewing wine from red grapes and blueberries according to claim 1, wherein the wine obtained in the step S4 is subjected to physical and chemical and sensory index inspection, then is sterilized and filtered again, and is filled with nitrogen or carbon dioxide as protective gas, and then is filled and sealed to obtain bottled wine.
3. The method for brewing red grape and blueberry mixed fruit wine according to claim 1, wherein the air is evacuated by continuously introducing nitrogen gas during the clarification and filtration process.
4. The method for brewing red grape and blueberry mixed fruit wine according to claim 1, wherein the fruit wine obtained in the step S4 is continuously aged, and the aging is performed by standing at normal temperature in a sealed state.
5. The method for brewing red grape and blueberry mixed wine according to claim 1, wherein the polysaccharide is added in step S2 when the average density of the solid-liquid mixture is 1035-1042 g/l.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011528644.XA CN112553023A (en) | 2020-12-22 | 2020-12-22 | Method for brewing fruit wine by mixing red grapes and blueberries |
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Application publication date: 20210326 |