CN112646674A - Brewing method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry - Google Patents
Brewing method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry Download PDFInfo
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Abstract
The invention provides a method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry, which realizes the brewing of the pink wine by the steps of raw material selection, raw material treatment, primary fermentation, secondary fermentation, wine blending, post-treatment and the like. According to the invention, by adding the wild red fruit bilberry, introducing natural pigment components and various nutrient substances of the wild red fruit bilberry, and adjusting the brewing method, the appearance color quality of the pink wine is improved, and the aroma, the taste complexity and the color stability of the pink wine are increased.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method for brewing rose-fragrance pink wine by mixing wild red fruit and bilberry.
Background
The red fruit bilberry is perennial extremely cold-resistant evergreen dwarf shrub of the genus Vaccinium of the family Ericaceae, commonly known as red bean, pimple, Wenpu, bearberry and the like, is mainly distributed in great Xingan mountains and is an important wild berry resource with great development and utilization values. The cowberry fruit is berry, oval or oblong, red in ripeness, full in fruit juice, bright in color, fragrant, sour and sweet in fruit flavor, and can be eaten directly or made into jam, fruit juice, fructose and other foods.
The cowberry fruit contains rich nutrient substances, wherein the cowberry fruit contains most abundant organic acids, including citric acid, succinic acid, fumaric acid, malic acid, tartaric acid, benzoic acid, oxalic acid, quinic acid and the like, so the cowberry fruit has a certain curative effect on gastrointestinal ulcer. The fruits, stems and leaves of cowberry contain various natural medicinal plant chemical components, which mainly comprise three types: brass, phenolic compounds and tannins. Among the volatile components in the blueberry fruit, the terpenoids and their derivatives were identified 22, and carotenes, carotenoids, zeaxanthin, lycopene, lutein and camphene alcohol were also isolated. Moreover, the cowberry fruit also contains a plurality of anthocyanins and acetylated anthocyanins derived from 5 pigments such as delphinium grandiflorum pigment, cyanidin, morning glory anthocyanins, etc., and polyphenols have the medical health-care effects of reducing cholesterol, inhibiting lipoprotein oxidation, resisting oxidation, aging, ulcer, inflammation, tumor and cancer, etc. Therefore, the cowberry fruit has a plurality of functions of good sterilization, anti-inflammatory action, oxidation resistance and the like, and is a good health food.
If the blueberry berry wine is used for brewing wine together with grapes, the nutritional value of the wine can be increased, the taste of the wine can be improved, but the higher acid content and pigment content of blueberry berries reduce the taste and stability of blueberry wine, so that the commodity value and the sale of blueberry products are influenced.
Disclosure of Invention
In view of the above, the invention aims to provide a method for brewing rose pink wine by mixing wild red fruit and cowberry so as to improve the taste and color stability of the wine added with cowberry.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a method for brewing rose-fragrance pink wine mixed by wild red fruit and bilberry comprises the following steps:
A. selecting raw materials:
grape: selecting fresh Tianjin rose-scented grapes, naturally maturing and coloring, wherein the sugar degree is more than 180 g/L;
and (3) red fruit bilberry: selecting naturally mature wild red fruit bilberry in great Khingan mountains, cleaning the bilberry after picking, and dividing the bilberry into two parts: one part is frozen, dried and crushed, and then is put into a sealing bag to be vacuumized and stored for standby; another part of the berry is directly frozen and preserved;
B. raw material treatment:
grape: removing stems of grape raw materials, slightly crushing, and separating fruit seeds; adding 5-10 wt% (weight percentage of grape pulp) of wild red fruit bilberry jelly powder into the fruit pulp; then adding SO to the pulp240-60mg/L, adding 0.02-0.03g/L of CL pectinase; then, adding primary white granulated sugar to adjust the sugar degree to be 200-210g/L, and adding tartaric acid to adjust the acidity to be 7.5-8.5 g/L;
and (3) red fruit bilberry: unfreezing frozen fruits of wild red fruit bilberry, slightly crushing to obtain fruit pulp, adding 0.01-0.05g/L of lactic acid bacteria or schizosaccharomyces pombe into the fruit pulp for biological deacidification, wherein the acidity reaches 8.5-9.5g/L, adding white granulated sugar into the fruit pulp after deacidification, and adjusting the sugar degree of the fruit pulp to 200-210 g/L;
C. initial fermentation
Adding 0.15-0.25g/L of F15 yeast into grape pulp, adding 0.5-1.0g/L of lightly baked oak chips, performing temperature-controlled immersion fermentation for 24-48 h, controlling the temperature at 18-20 ℃, separating clear juice when the specific gravity of the juice is below 1070, the sugar degree is 160-170g/L and the chroma is 0.5-1.0, and storing the squeezed juice of the peel and residue separately;
D. secondary fermentation
Adding 10-15 wt% (in weight percent of the clear juice) of wild red fruit bilberry pulp to the clear juice obtained in the step C; adding VL1 yeast 0.15-0.2g/L, continuing fermentation at 15-17 deg.C, slowly fermenting at low temperature, and circularly soaking for 10 min each day; when the content of reducing sugar reaches 6.0-8.0g/L, cooling to 0-5 ℃, and stopping fermentation by yeast; separating the clear juice and adding SO to the clear juice250-60 mg/L; squeezing the peel and residue, and storing squeezed juice separately;
E. blended wine
Adding 0.5-1.0 wt% of the squeezed juice obtained in the step D into the wine, wherein the squeezed juice obtained in the step D contains orange peel, so that the taste complexity and the anti-inflammatory effect of the wine can be improved;
F. post-processing
And E, standing the wine prepared in the step E at a low temperature of 0-5 ℃ for 7-10 days, removing wine lees, adding 0.6-1.0g/L of bentonite into the supernatant, clarifying at a temperature of 5-10 ℃ for 10-15 days, filtering, freezing, sterilizing and filtering to obtain the raw wine.
Further, the condition of biological deacidification is as follows: the temperature is 20-25 deg.C, and the time is 3-5 days.
Further aging the obtained wine base at 10-15 deg.C for 1-3 months.
Further, in the step D, the impregnation is circulated for 3 to 5 times per day.
Further, the step D also comprises adding the crushed red fruit bilberry leaves into the clear juice, wherein the weight ratio of the red fruit bilberry leaves to the red fruit bilberry is 1: 15-20.
Further, the physical and chemical indexes of the obtained wine are as follows: alcohol content 11.5-12.0% V/V, reducing sugar 6.0-8.0g/L, total acid content 5.5-7.5 g/L, free SO225-40 mg/L of total sulfur dioxideLess than or equal to 150mg/L and less than or equal to 0.6g/L of volatile acid.
Compared with the prior art, the brewing method of the wild red fruit and bilberry mixed brewed rose fragrance pink wine has the following advantages:
1. the grapes adopted by the invention are Tianjin rose-scented grapes, the fruit powder is thick, the peel is thin, the pulp is soft and juicy, and the rose-scented grape has a strong rose fragrance. Tannin in the grape wine mainly comes from grape skin and grape seeds, a large amount of tannin can be extracted from peel of red grape juice when the peel is soaked, the tannin is colorless and tasteless, but can react with protein in saliva, so that the astringent and dry feeling is brought to the oral cavity, some drinkers cannot adapt to the bitter taste brought by the thick tannin in the red grape wine, the Tianjin rose-fragrance grape has thin peel, light color and lower tannin content, and particularly, the prepared grape wine has fresh taste, light wine body and is very pleasant to drink. The fruit powder is synthesized from lipid in fruit, contains oleanolic acid as main ingredient, and also contains esters, alcohols, etc., such as resveratrol, and the oleanolic acid has effects of protecting liver, reducing blood sugar, reducing blood lipid, and improving immunity; resveratrol has effects of resisting aging, reducing blood lipid, and improving gastrointestinal function, so thicker fruit powder also has certain health promotion effect.
2. The invention obtains the freeze-dried powder of the cowberry after crushing the fresh picked cowberry fruit after freeze drying, the freeze drying can be frozen rapidly, the vacuum ice-shaped dehydration is carried out, in the freeze drying process, the loss of some volatile components in the substances is very small, the original nutrient components are kept, the dried substances are loose and porous and are spongy, the dissolution is rapid after water is added, and because the drying is carried out under vacuum, little oxygen is generated, and some easily oxidized substances are protected. The fresh red fruit bilberry is subjected to freeze drying, so that the nutritional ingredients in the fresh red fruit bilberry can be furthest stored, and meanwhile, the transportation and later-stage application are facilitated. In addition, part of the red fruit bilberry is directly frozen and stored, on one hand, the fresh keeping can be realized, on the other hand, the frozen water in the cells is frozen, the ice density is lower than that of water, the volume is larger, the cells and the cell walls of the fruit can be squeezed and damaged due to the expansion of the volume of the water cells, after the thawing, the cell walls are broken, and the cell sap overflows, so that the crushing and the fermentation of the bilberry are more facilitated.
3. The invention firstly ferments the muscat grape pulp for a short time, then separates the clear juice, can properly extract the aroma components and the high-quality pigment in the grape skin, and reduces the tannin and the bitter substances in the grape skin to be immersed in the wine; the grape juice and the red fruit cowberry fruit are mixed and fermented, and the pigment and the functional components in the red fruit cowberry skin can be fully extracted.
4. The organic acid is an important flavor substance in the fruit wine, and the existence of the organic acid can accelerate the transformation of polysaccharide and the decomposition of pectin and promote the aging and clarification of the fruit wine; can react with alcohol to generate ester, so that the fruit wine has ester fragrance; can make the fruit wine have cool and refreshing flavor. A proper amount of acid in the fruit wine can make the fruit wine have a refreshing taste, and too high acid can make the wine have a rough taste, a tongue pricked and a sharp feeling, so the acidity of the fruit wine needs to be adjusted to keep the fruit wine in a proper range. Because the red fruit bilberry contains higher acid content and can influence the taste of the wine, the red fruit bilberry is subjected to biological deacidification before wine brewing so as to reduce the acid content, thereby not only ensuring proper acidity, but also keeping enough organic acid to participate in the fermentation of the wine.
5. The red fruit bilberry has high pigment content and can adjust the color of the wine, but the color is unstable, and the tannin can effectively polymerize and stabilize pigment substances to endow perfect and vitality color to the wine. Therefore, tannin content in wine also directly affects the color of wine. Because the pericarp of the Tianjin rose-fragrance grape adopted by the invention contains relatively less tannin, oak tannin can be added in the wine brewing process, the compensation effect can be achieved to a certain extent, the taste of the wine cannot be influenced, and the oak flavor of the wine is increased.
6. The squeezed juice is added into the fermented wine liquid, and the squeezed juice contains cowberry fruit peel, so that the content of components such as tannin in the squeezed juice is higher, the taste complexity is increased, and the anti-inflammatory effect is improved.
7. The invention also adds the crushed red fruit bilberry leaves into the clear juice, and the red fruit bilberry leaves contain tannin, which is also a raw material for preparing the tannin and can also be used for compensating the tannin in the wine to promote the stability of the pigment. In addition, the wine also contains various nutritional ingredients and medicinal ingredients, such as arbutin, flavonoids, quinic acid, etc., and can also increase the nutritional value of the wine.
8. The wild red bean and bilberry mixed brewing wine increases the fragrance of wild red fruits, has more complex taste and fragrance, also has the anti-inflammatory health care effect, increases the variety and the content of the anthocyanidin substances in the wine body, and improves the nutritional value of the wine. Because wild cowberry is rare in the market and has high nutritional value, the wine brewed by mixing the wild cowberry can make the wine body more mellow and more popular with young people, and is suitable for the young wine consumption market. The rose-flavored grape sweet is sour, has strong rose flavor, is popular with people, contains active ingredients such as polyphenols, flavonoids, resveratrol and the like besides saccharides, organic acids, vitamins, minerals and the like due to thin peel and high fruit juice content, so that the grape is rich in more health-care functions and medicinal values, and simultaneously ensures the color and luster of the grape.
9. Since the high-tannin wine needs to be aged for a certain period of time, the tannin can be better expressed after softening, otherwise, the taste of the wine is too dry and astringent, and unpleasant convergence feeling is brought to the oral cavity. The content of tannin in the wine prepared by the invention is relatively low, so the aging time is short, and the production time of the wine is shortened.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The present invention will be described in detail with reference to examples.
Example 1
A method for brewing rose-fragrance pink wine mixed by wild red fruit and bilberry comprises the following steps:
A. selecting raw materials:
grape: selecting fresh Tianjin rose-scented grapes, naturally maturing and coloring, and keeping the sugar degree at 185 g/L;
and (3) red fruit bilberry: selecting naturally mature wild red fruit bilberry in great Khingan mountains, cleaning the bilberry after picking, and dividing the bilberry into two parts: one part is frozen, dried and crushed, and then is put into a sealing bag to be vacuumized and stored for standby; another part of the berry is directly frozen and preserved;
B. raw material treatment:
grape: removing stems of grape raw materials, slightly crushing, and separating fruit seeds; adding 5 wt% (based on the weight of the grape pulp) of wild red fruit jelly powder into the pulp; then adding SO to the pulp250mg/L, adding 0.02g/L of CL pectinase; then adding primary white granulated sugar to adjust the sugar degree to 200g/L, and adding tartaric acid until the acidity reaches 7.5 g/L;
and (3) red fruit bilberry: unfreezing frozen fruits of wild red fruit bilberry, slightly crushing to obtain fruit pulp, adding 0.02g/L of lactic acid bacteria or schizosaccharomyces pombe into the fruit pulp for biological deacidification at the temperature of 20 ℃ for 5 days, adding white granulated sugar into the fruit pulp after deacidification when the acidity reaches 9.1g/L, and adjusting the sugar degree of the fruit pulp to 200 g/L;
C. initial fermentation
Adding 0.15g/L of F15 yeast into grape pulp, adding 0.5g/L of lightly baked oak chips, performing controlled temperature immersion fermentation for 48 hours, controlling the temperature to be 18 ℃, separating clear juice when the specific gravity of the juice is below 1070, the sugar degree is 165g/L, and the chroma is 0.8, and storing the squeezed juice of the peel and the residue separately;
D. secondary fermentation
C, adding 10 wt% (in percentage by weight of the clear juice) of wild cranberry pulp into the clear juice obtained in the step C, and adding crushed cranberry leaves, wherein the weight ratio of the cranberry leaves to the cranberry is 1: 15; adding VL1 yeast 0.15g/L, continuing fermentation at 15 deg.C, slowly fermenting at low temperature, circularly soaking for 10 min every day, and soaking for 3 times every day; when the content of reducing sugar reaches 6.5g/L, cooling to 5 ℃, and stopping fermentation by using yeast; separating the clear juice and adding SO to the clear juice250 mg/L; squeezing the peel and residue, and storing squeezed juice separately;
E. blended wine
Adding 0.5 wt% of the squeezed juice obtained in the step D into the wine, so that the taste complexity and the anti-inflammatory effect of the wine are increased;
F. post-processing
Standing the wine prepared in the step E at a low temperature of 4 ℃ for 7 days, removing wine lees, adding bentonite 0.8g/L into the supernatant, clarifying at 8 ℃ for 10 days, filtering, freezing, sterilizing and filtering to obtain raw wine;
G. ageing wine
Aging the wine base at 12 deg.C for 2 months to obtain dark red, clear wine liquid with fragrant smell.
Example 2
A method for brewing rose-fragrance pink wine mixed by wild red fruit and bilberry comprises the following steps:
A. selecting raw materials:
grape: selecting fresh Tianjin rose-scented grapes, naturally maturing and coloring, wherein the sugar degree is 190 g/L;
and (3) red fruit bilberry: selecting naturally mature wild red fruit bilberry in great Khingan mountains, cleaning the bilberry after picking, and dividing the bilberry into two parts: one part is frozen, dried and crushed, and then is put into a sealing bag to be vacuumized and stored for standby; another part of the berry is directly frozen and preserved;
B. raw material treatment:
grape: removing stems of grape raw materials, slightly crushing, and separating fruit seeds; adding 8 wt% (based on the weight of the grape pulp) of wild red fruit jelly powder into the pulp; then adding SO to the pulp245mg/L, adding 0.02g/L of CL pectinase; then adding primary white granulated sugar to adjust the sugar degree to be 204g/L, and adding tartaric acid to adjust the acidity to be 8.0 g/L;
and (3) red fruit bilberry: unfreezing frozen fruits of wild red fruit bilberry, slightly crushing to obtain fruit pulp, adding 0.05g/L of lactic acid bacteria or schizosaccharomyces pombe into the fruit pulp for biological deacidification at the temperature of 23 ℃ for 3 days, adding white granulated sugar into the fruit pulp after the acidity reaches 8.5g/L, and adjusting the sugar degree of the fruit pulp to be 204 g/L;
C. initial fermentation
Adding 0.2g/L of F15 yeast into grape pulp, adding 0.8g/L of lightly baked oak chips, performing controlled temperature immersion fermentation for 36 hours, controlling the temperature to be 19 ℃, separating clear juice when the specific gravity of the juice is below 1070, the sugar degree is 170g/L and the chroma is 0.5, and storing the squeezed juice of the peel and the residue separately;
D. secondary fermentation
Adding 13 wt% (in percentage by weight of the clear juice) of wild cranberry pulp to the clear juice obtained in the step C, and adding crushed cranberry leaves at the same time, wherein the weight ratio of the cranberry leaves to the cranberry is 1: 18; adding VL1 yeast 0.17g/L, continuing fermentation at 16 deg.C, slowly fermenting at low temperature, circularly soaking for 10 min every day, and soaking for 3 times every day; when the content of reducing sugar reaches 7.0g/L, cooling to 4 ℃, and stopping fermentation by using yeast; separating the clear juice and adding SO to the clear juice250 mg/L; squeezing the peel and residue, and storing squeezed juice separately;
E. blended wine
Adding 0.8 wt% of the squeezed juice obtained in the step D into the wine, so that the taste complexity and the anti-inflammatory effect of the wine are increased;
F. post-processing
Standing the wine prepared in the step E at a low temperature of 2 ℃ for 10 days, removing wine lees, adding bentonite 0.7g/L into the supernatant, clarifying at 8 ℃ for 10 days, filtering, freezing, sterilizing and filtering to obtain raw wine;
G. ageing wine
Aging the wine base at 15 deg.C for 2 months to obtain dark red, clear wine liquid with fragrant smell.
Example 3
A method for brewing rose-fragrance pink wine mixed by wild red fruit and bilberry comprises the following steps:
A. selecting raw materials:
grape: selecting fresh Tianjin rose-scented grapes, naturally maturing and coloring, and obtaining 198g/L sugar degree;
and (3) red fruit bilberry: selecting naturally mature wild red fruit bilberry in great Khingan mountains, cleaning the bilberry after picking, and dividing the bilberry into two parts: one part is frozen, dried and crushed, and then is put into a sealing bag to be vacuumized and stored for standby; another part of the berry is directly frozen and preserved;
B. raw material treatment:
grape: removing stems of grape raw materials, slightly crushing, and separating fruit seeds; adding 10 wt% (based on the weight of the grape pulp) of wild red fruit jelly powder into the pulp; then adding SO to the pulp250mg/L, adding 0.03g/L of CL pectinase; then, adding primary white granulated sugar to adjust the sugar degree to 210g/L, and adding tartaric acid until the acidity reaches 8.0 g/L;
and (3) red fruit bilberry: unfreezing frozen fruits of wild red fruit bilberry, slightly crushing to obtain fruit pulp, adding 0.04g/L of lactic acid bacteria or schizosaccharomyces pombe into the fruit pulp for biological deacidification at the temperature of 20 ℃ for 5 days, adding white granulated sugar into the fruit pulp after deacidification when the acidity reaches 8.5g/L, and adjusting the sugar degree of the fruit pulp to 210 g/L;
C. initial fermentation
Adding 0.25g/L of F15 yeast into grape pulp, adding 1.0g/L of lightly baked oak chips, performing controlled temperature immersion fermentation for 48 hours, controlling the temperature to be 19 ℃, separating clear juice when the specific gravity of the juice is below 1070, the sugar degree is 160g/L and the chroma is 1.0, and storing the squeezed juice of the peel and the residue separately;
D. secondary fermentation
C, adding 15 wt% (in percentage by weight of the clear juice) of wild cranberry pulp into the clear juice obtained in the step C, and adding crushed cranberry leaves, wherein the weight ratio of the cranberry leaves to the cranberry is 1: 20; adding VL1 yeast 0.2g/L, continuing fermentation at 17 deg.C, slowly fermenting at low temperature, circularly soaking for 10 min every day, and soaking for 3 times every day; when the content of reducing sugar reaches 8.0g/L, cooling to 5 ℃, and stopping fermentation by using yeast; separating the clear juice and adding SO to the clear juice260 mg/L; squeezing the peel and residue, and storing squeezed juice separately;
E. blended wine
Adding 1.0 wt% of the squeezed juice obtained in the step D into the wine, so that the taste complexity and the anti-inflammatory effect of the wine are increased;
F. post-processing
Standing the wine prepared in the step E at a low temperature of 5 ℃ for 7 days, removing wine lees, adding bentonite 0.9g/L into the supernatant, clarifying at 8 ℃ for 10 days, filtering, freezing, sterilizing and filtering to obtain raw wine;
G. ageing wine
Aging the wine base at 10 deg.C for 3 months to obtain dark red, clear wine liquid with fragrant smell.
TABLE 1 physical and chemical indexes of wines made in examples 1-3
The results of comparing the active ingredients of the wine obtained by the brewing method of the present invention with the dry red wine obtained by the conventional process are shown in table 2.
TABLE 2 comparison of effective ingredients in the wine of the present invention and the wine of the conventional art
Please refer to 5 judges to give scores according to appearance (color, clarity) (10 points), aroma (30 points), taste (40 points), and typicality (20 points), and take the sum as the comprehensive score of the sensory index.
Table 3 examples 1-3 and comparative examples sensory scores
| Appearance of the product | Fragrance | Taste of the product | Typicality | Composite score | |
| Example 1 | 8 | 25 | 36 | 15 | 84 |
| Example 2 | 8 | 26 | 35 | 18 | 87 |
| Example 3 | 9 | 28 | 35 | 18 | 90 |
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. A brewing method of wild red fruit and bilberry mixed brewing rose fragrance pink wine is characterized in that: the method comprises the following steps:
A. selecting raw materials:
grape: selecting fresh Tianjin rose-scented grapes, naturally maturing and coloring, wherein the sugar degree is more than 180 g/L;
and (3) red fruit bilberry: selecting naturally mature wild red fruit bilberry in great Khingan mountains, cleaning the bilberry after picking, and dividing the bilberry into two parts: one part is frozen, dried and crushed, and then is put into a sealing bag to be vacuumized and stored for standby; another part of the berry is directly frozen and preserved;
B. raw material treatment:
grape: removing stems of grape raw materials, slightly crushing, and separating fruit seeds; adding 5-10 wt% (weight percentage of grape pulp) of wild red fruit bilberry jelly powder into the fruit pulp; then adding SO to the pulp240-60mg/L, adding 0.02-0.03g/L of CL pectinase; then, adding primary white granulated sugar to adjust the sugar degree to be 200-210g/L, and adding tartaric acid to adjust the acidity to be 7.5-8.5 g/L;
and (3) red fruit bilberry: unfreezing frozen fruits of wild red fruit bilberry, slightly crushing to obtain fruit pulp, adding 0.01-0.05g/L of lactic acid bacteria or schizosaccharomyces pombe into the fruit pulp for biological deacidification, wherein the acidity reaches 8.5-9.5g/L, adding white granulated sugar into the fruit pulp after deacidification, and adjusting the sugar degree of the fruit pulp to 200-210 g/L;
C. initial fermentation
Adding 0.15-0.25g/L of F15 yeast into grape pulp, adding 0.5-1.0g/L of lightly baked oak chips, performing temperature-controlled immersion fermentation for 24-48 h, controlling the temperature at 18-20 ℃, separating clear juice when the specific gravity of the juice is below 1070, the sugar degree is 160-170g/L and the chroma is 0.5-1.0, and storing the squeezed juice of the peel and residue separately;
D. secondary fermentation
Adding 10-15 wt% (in weight percent of the clear juice) of wild red fruit bilberry pulp to the clear juice obtained in the step C; adding VL1 yeast 0.15-0.2g/L, continuing fermentation at 15-17 deg.C, and circularly soaking for 10 min each day; when the content of reducing sugar reaches 6.0-8.0g/L, cooling to 0-5 ℃, and terminating fermentation; separating the clear juice and adding SO to the clear juice250-60 mg/L; squeezing the peel and residue, and storing squeezed juice separately;
E. blended wine
Adding 0.5-1.0 wt% of the squeezed juice obtained in the step D into the wine, so that the taste complexity and the anti-inflammatory effect of the wine are increased;
F. post-processing
And E, standing the wine prepared in the step E at a low temperature of 0-5 ℃ for 7-10 days, removing wine lees, adding 0.6-1.0g/L of bentonite into the supernatant, clarifying at a temperature of 5-10 ℃ for 10-15 days, filtering, freezing, sterilizing and filtering to obtain the raw wine.
2. The method for brewing the wild red fruit and bilberry blended rose pink wine according to claim 1, wherein the method comprises the following steps: the condition of biological deacidification is as follows: the temperature is 20-25 deg.C, and the time is 3-5 days.
3. The method for brewing the wild red fruit and bilberry blended rose pink wine according to claim 1, wherein the method comprises the following steps: further comprises aging the obtained wine base at 10-15 deg.C for 1-3 months.
4. The method for brewing the wild red fruit and bilberry blended rose pink wine according to claim 1, wherein the method comprises the following steps: in the step D, the impregnation is performed for 3 to 5 times in a circulating way every day.
5. The method for brewing the wild red fruit and bilberry blended rose pink wine according to claim 1, wherein the method comprises the following steps: and D, adding the crushed red fruit bilberry leaves into the clear juice, wherein the weight ratio of the red fruit bilberry leaves to the red fruit bilberry is 1: 15-20.
6. The method of brewing a wild red fruit cranberry blended rose pink wine according to any one of claims 1 to 5, wherein: the physical and chemical indexes of the obtained wine are as follows: alcohol content 11.5-12.0% V/V, reducing sugar 6.0-8.0g/L, total acid content 5.5-7.5 g/L, free SO225-40 mg/L, less than or equal to 150mg/L of total sulfur dioxide and less than or equal to 0.6g/L of volatile acid.
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