CN112980633A - Production process of blueberry wine - Google Patents
Production process of blueberry wine Download PDFInfo
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- CN112980633A CN112980633A CN201911284291.0A CN201911284291A CN112980633A CN 112980633 A CN112980633 A CN 112980633A CN 201911284291 A CN201911284291 A CN 201911284291A CN 112980633 A CN112980633 A CN 112980633A
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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
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention belongs to the field of brewing of distilled liquor, and particularly relates to a production process of blueberry wine. The production process comprises the steps of selecting blueberries → micro-fermentation → steaming → koji mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling. The preparation process fully extracts active ingredients including fragrant substances in the blueberries, the special sweet fragrance of the blueberries can be obtained through saccharification and fermentation, the temperature is low, the time is long, and the wine obtained after distillation and fine filtration has smooth and mellow mouthfeel.
Description
Technical Field
The invention belongs to the field of brewing of distilled liquor, and particularly relates to a production process of blueberry wine.
Background
The blueberry is a plant of Ericaceae, is the most successful third-generation fruit in the current artificial domestication, is rich in nutrition, has extremely high anthocyanin content, and has very strong inoxidizability. Because the blueberry fruit belongs to the berry class, is not storage-resistant and has strong seasonality, only part of the attributes of the blueberry fruit can be preserved through processing. The most common blueberry wine in terms of blueberry processing is the second largest group of wines after wine. At present, the blueberry wine industry is in vogue. The existing blueberry wine is mainly prepared by the manufacturing processes of canning, inoculating and fermenting, wine body separating, storing and ageing, freezing and degumming, filtering, filling and the like after pretreatment, and is a brewing process commonly adopted by various wine brewing enterprises at present. However, the process has two major disadvantages: firstly, the blueberry varieties and varieties are numerous, the early, middle and late ripe quality is different, not all blueberry varieties are suitable for wine brewing in the numerous blueberry varieties, for example, most early ripe varieties have high acid content and low anthocyanin content, the brewed wine has sour taste and light color, some varieties in the middle and late ripe varieties are not suitable to be used as wine brewing raw materials independently, such as summer blues, Danana and the like, if the varieties are used for wine brewing independently, the taste and the color of the wine can not meet the corresponding index requirements, in addition, all the fruits left after fresh sale are generally used for wine brewing by blueberry wine brewing enterprises, the brewing difference and the brewing adaptability among the varieties are not considered, therefore, the quality and the excellent characteristics of the blueberry wine are greatly influenced, and the blueberry wine is one of the reasons that many blueberry wine tastes in the market at present are poor; secondly, in terms of the wine brewing process, most of the wine brewing enterprises pursue the clarity of the wine body once at present, the wine body is frozen and degummed, and then fine filtration is adopted.
Patent number CN201910785108.9 discloses a manufacturing process of composite blueberry wine, which comprises the following steps: s01, screening a plurality of blueberry varieties with brewing suitability, and forming wine brewing raw materials with different blueberry variety ratios by adopting a four-factor three-level orthogonal experiment mode; s02, pretreating raw materials and inoculating and fermenting; s03, fermentation management; s04, separating and ageing the wine body; s05, secondary backflow is conducted to remove wine lees; s06, filling to obtain a finished product; the invention also discloses blueberry wine prepared by the composite blueberry wine preparation process. The invention has the advantages of strong wine body fragrance, mellow taste, simple and convenient manufacturing process and the like. However, the production method has high requirements on the quality of the blueberries and is not beneficial to practical production and application.
Therefore, the invention hopes to provide a blueberry wine production process which is simple and convenient in method and easy to popularize.
Disclosure of Invention
The invention provides a production process of blueberry wine for solving the technical problems.
The method is realized by the following technical scheme:
a production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment at normal temperature for 2-3 days after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 180-220, and uniformly mixing with the distilled liquor yeast;
(5) saccharification and fermentation:
filling the blueberry mixed with the yeast into a jar, adding 5-8% of saccharifying agent, and sealing and fermenting for 10-15 days after 5-7 days;
(6) distilling;
(7) decoloring and fine filtering:
carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.01-0.1 mu m;
(8) blending and filling: blending with water according to different degrees of Chinese liquor, checking, and rapidly filling under aseptic condition by filling equipment.
The antioxidant is potassium metabisulfite.
The saccharifying agent is prepared from glutinous rice: alpha-amylase: the baking soda comprises 1-3: 2-4: 5-8 by mass.
The adsorbent is activated carbon which is soaked in an aqueous solution containing 1-3% of silica gel and 1-3% of L-lysine by mass for 3-5 hours.
Has the advantages that:
1. the quality is stable and safe. The blueberry wine is brewed by adopting a distillation method, the common problems of mildew, rancidity, green growth and the like of fruit wine are avoided, and the low-temperature drying method is helpful for keeping vitamin C in the blueberry.
2. The appearance is clear and bright. The added silica gel is a natural high molecular substance, can be used as a natural surfactant to increase the adsorption efficiency of the activated carbon under the content, and the added L-cysteine has a protection effect on the quality of the distilled liquor, so that the phenomenon that the color and the taste of the liquor are influenced by oxidative deterioration of polyphenol active substances distilled from blueberries in the adsorption process is avoided, and the clear and bright blueberry liquor is finally obtained.
3. Has fresh and tasty taste. The preparation process fully extracts active ingredients including fragrant substances in the blueberries, the special sweet fragrance of the blueberries can be obtained through saccharification and fermentation, the temperature is low, the time is long, and the wine obtained after distillation and fine filtration has smooth and mellow mouthfeel.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment for 2 days at normal temperature after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are perfectly full and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 180, and evenly mixing with the distilled liquor yeast;
(5) saccharification and fermentation:
filling the blueberry mixed with the yeast into a jar, adding 5% saccharifying agent, and sealing and fermenting for 10d after 5 days;
(6) distilling;
(7) decoloring and fine filtering:
decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.01 μm;
(8) blending and filling: blending with water according to different degrees of Chinese liquor, checking, and rapidly filling under aseptic condition by filling equipment.
The antioxidant is potassium metabisulfite.
The saccharifying agent is prepared from glutinous rice: alpha-amylase: the quality ratio of the baking soda is 1:2: 5.
The adsorbent is activated carbon soaked in an aqueous solution containing 1% of silica gel and 1% of L-lysine by mass for 3 hours.
The water is distilled water.
Example 2
A production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment at normal temperature for 2.5 days after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 220, and uniformly mixing with the distilled liquor yeast;
(5) saccharification and fermentation
Filling the blueberry mixed with the yeast into a jar, adding 8% saccharifying agent, sealing and fermenting for 15d after 7 days, wherein the fermentation temperature is 25 ℃;
(6) distillation
Distilling the fermented product to obtain wine base at 80 deg.C;
(7) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.1 μm;
(8) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent is prepared from glutinous rice: alpha-amylase: the quality ratio of the baking soda is 3:4: 8;
the adsorbent is activated carbon soaked in an aqueous solution containing 3% of silica gel and 3% of L-lysine by mass for 5 hours;
the water is purified water.
Example 3
A production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment at normal temperature for 2-3 days after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 200, and uniformly mixing with the distilled liquor yeast;
(5) saccharification and fermentation
Loading the blueberry mixed with the yeast into a jar, adding 6% saccharifying agent, sealing and fermenting for 12 days after 6 days, wherein the fermentation temperature is 22 ℃;
(6) distillation
Distilling the fermented product to obtain wine base at 75 deg.C;
(7) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.05 μm;
(8) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent is prepared from glutinous rice: alpha-amylase: the mass ratio of the baking soda is 2:3: 5;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 1-3% of silica gel and 1-3% of L-lysine by mass for 4 hours;
the water is purified water.
Example 4
A production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment at normal temperature for 2-3 days after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 190, and uniformly mixing with the distilled liquor yeast;
(5) saccharification and fermentation
Loading the blueberry mixed with the yeast into a jar, adding 7% saccharifying agent, sealing and fermenting for 14 days after 7 days, wherein the fermentation temperature is 24 ℃;
(6) distillation
Distilling the fermented product to obtain wine base at 78 deg.C;
(7) decolorizing and fine filtering
Carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.08 mu m;
(8) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent is prepared from glutinous rice: alpha-amylase: the quality ratio of the baking soda is 3:4: 8;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 2.5 mass percent of silica gel and 1.5 mass percent of L-lysine for 3.5 hours;
the water is purified water.
Example 5
A production process of blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → yeast mixing → saccharification and fermentation → distillation → decolorization and fine filtration → blending and inspection and filling.
The micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into the blueberry, and ferment at normal temperature for 3 days after mixing uniformly.
The production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 180-220, and uniformly mixing with the distilled liquor yeast;
(8) saccharification and fermentation
Filling the blueberry mixed with the yeast into a jar, adding 6% saccharifying agent, sealing and fermenting for 13d after 6 days, wherein the fermentation temperature is 22 ℃;
(9) distillation
Distilling the fermented product to obtain wine base at 73 deg.C;
(10) decolorizing and fine filtering
Decolorizing with adsorbent for the second time, and filtering with fine filter with pore size of 0.01 μm;
(11) blending and filling
Blending the white spirit with water according to the requirement to obtain white spirit with different degrees, and rapidly filling the white spirit under aseptic conditions by adopting filling equipment after the white spirit is checked to be qualified;
the saccharifying agent is prepared from glutinous rice: alpha-amylase: the mass ratio of the baking soda is 2:4: 6;
the adsorbent is activated carbon which is soaked in an aqueous solution containing 3 mass percent of silica gel and 2.5 mass percent of L-lysine for 3.5 hours;
the water is distilled water.
Comparative example 1
The same procedure as in example 5 was repeated except that no saccharifying agent was added in the saccharification and fermentation step.
Comparative example 2
The blueberry wine is prepared according to the method of the patent number CN 201910785108.9.
Experimental example 1
And (4) comparing the appearance, the fragrance and the taste of the brewed loquat wine under each operation, and grading.
| Sample (I) | Appearance of the product | Fragrance | Taste of the product |
| Example 5 | 9 | 9 | 9 |
| Comparative example 1 | 9 | 8 | 8 |
| Comparative example 2 | 8 | 9 | 8 |
Claims (6)
1. The production process of the blueberry wine is characterized in that the production process of the blueberry wine comprises the steps of selecting blueberries → micro-fermentation → steaming → starter mixing → saccharification and fermentation → distillation → decoloration and fine filtration → blending and inspection and filling.
2. The production process of the blueberry wine as claimed in claim 1, wherein the micro-fermentation is to add 10mg/L pectolytic enzyme and 40mg/L antioxidant into blueberry, and ferment at normal temperature for 2-3 days after mixing uniformly.
3. The production process of the blueberry wine as set forth in claim 1, wherein the production steps of the blueberry wine are as follows:
(1) selecting blueberries
Collecting ripe blueberries, and selecting the blueberries which are full, intact and have no disease spots;
(2) micro-fermentation;
(3) steaming;
(4) mixing the yeast;
spreading out the steamed blueberries and cooling the blueberries until the surfaces of the blueberries are free of moisture, and mixing the materials according to the weight ratio of 1: 180-220, and uniformly mixing with the distilled liquor yeast;
(5) saccharification and fermentation:
filling the blueberry mixed with the yeast into a jar, adding 5-8% of saccharifying agent, and sealing and fermenting for 10-15 days after 5-7 days;
(6) distilling;
(7) decoloring and fine filtering:
carrying out secondary decolorization by using an adsorbent, and filtering the obtained decolorized liquor by using a fine filter with a pore size of 0.01-0.1 mu m;
(8) blending and filling.
4. The process for producing blueberry wine as claimed in claim 2, wherein the antioxidant is potassium metabisulfite.
5. The process for producing blueberry wine as claimed in claim 1 or 3, wherein the saccharifying agent is prepared from glutinous rice: alpha-amylase: the baking soda comprises 1-3: 2-4: 5-8 by mass.
6. The production process of the blueberry wine as claimed in claim 1 or 3, wherein the adsorbent is activated carbon soaked in an aqueous solution containing 1-3% by mass of silica gel and 1-3% by mass of L-lysine for 3-5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911284291.0A CN112980633A (en) | 2019-12-13 | 2019-12-13 | Production process of blueberry wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911284291.0A CN112980633A (en) | 2019-12-13 | 2019-12-13 | Production process of blueberry wine |
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| Publication Number | Publication Date |
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| CN112980633A true CN112980633A (en) | 2021-06-18 |
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| CN201911284291.0A Withdrawn CN112980633A (en) | 2019-12-13 | 2019-12-13 | Production process of blueberry wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113403166A (en) * | 2021-07-07 | 2021-09-17 | 李雨根 | Efficient comprehensive utilization method of blueberries |
| CN113430080A (en) * | 2021-07-07 | 2021-09-24 | 李雨根 | Production method and product of blueberry hyaluronic acid red wine |
-
2019
- 2019-12-13 CN CN201911284291.0A patent/CN112980633A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113403166A (en) * | 2021-07-07 | 2021-09-17 | 李雨根 | Efficient comprehensive utilization method of blueberries |
| CN113430080A (en) * | 2021-07-07 | 2021-09-24 | 李雨根 | Production method and product of blueberry hyaluronic acid red wine |
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Application publication date: 20210618 |
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