CN1740306A - A kind of brewing method of cowberry fruit wine - Google Patents
A kind of brewing method of cowberry fruit wine Download PDFInfo
- Publication number
- CN1740306A CN1740306A CN 200510011040 CN200510011040A CN1740306A CN 1740306 A CN1740306 A CN 1740306A CN 200510011040 CN200510011040 CN 200510011040 CN 200510011040 A CN200510011040 A CN 200510011040A CN 1740306 A CN1740306 A CN 1740306A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- slurries
- wine
- cowberry
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention provides a kind of brewing method of cowberry fruit wine, the blueberry fresh fruit that it is characterized in that selective maturation cleans, after the fragmentation, the water of putting into pot and adding equivalent is heated to 50 ℃, keeps 5～8 minutes, add edible sucrose or honey, make slurries contain sugar 15%～20%; Keep again taking out slurries after 5～8 minutes, put into after slurries are cooled to below 30 ℃, the yeast that has activated is inserted slurries stir, at 18～28 ℃ of bottom fermentation 7-14 days with 1.5% sulfite solution sterilization everfermentation jar; With allocating as required in the wine liquid suction tank, with ageing in the deployed fruit wine tank filling, tank switching was 1 time in 15 days after the fermentation ends, can quantitatively bottle after repeating 3～5 times.The cowberry fruit wine color that the present invention brews is all good, and contains rich nutrient contents.
Description
Technical field
The present invention relates to a kind of brewing method of cowberry fruit wine.
Background technology
Blueberry (blueberry) is called blue berry, blueberry, the blue certain kind of berries again, is Ericaceae (Ericaceae) genus vaccinium (Vaccinium L.) plant.Fruit contains multiple compounds such as antioxidant, folic acid, the bacterium resistance factor, anthocyanidin, carotene, ellagic acid.According to analysis, anthocyanidin content is up to 163mg/100g fresh fruit, V in the fruit
EContent 9.3 μ g/100g fresh fruits, total amino acid content 2.54%.The blueberry fruit is nutritious, contains the plurality kinds of health care composition, and international food and agricultural organization classifies them one of as human five big heath food.But bilberry is storage endurance not, and the blueberry major part all grows or be planted in the mountain area, and the fresh fruit transportation has difficulties, and the bilberry commodity rate is lower like this, and the deep processing of bilberry seems especially important to the development of blueberry industry.
Summary of the invention
The objective of the invention is to remedy above-mentioned deficiency, a kind of brewing method of cowberry fruit wine is provided, it is all good to brew color, and is rich in the health fruit of nutrition, to improve the commodity rate and the commodity value of bilberry.
The present invention is achieved in that the blueberry fresh fruit of selective maturation cleans, after the fragmentation, the water of putting into pot and adding equivalent is heated to 50 ℃, keeps 5～8 minutes, adds edible sucrose or honey, makes slurries contain sugared 15%～20%; Keep again taking out slurries after 5～8 minutes, put into after slurries are cooled to below 30 ℃, the yeast that has activated is inserted slurries stir, at 18～28 ℃ of bottom fermentation 7-14 days with 1.5% sulfite solution sterilization everfermentation jar; To allocate as required in the wine liquid suction tank after the fermentation ends, can be made into dry-type fruit wine (containing sugar＜0.5%), half-dry type fruit wine (containing sugar 0.5%～1.2%), half hesperidium wine (containing sugar 1.2%～4%) and sweet type fruit wine (containing sugar＞4%).With ageing in the deployed fruit wine tank filling, tank switching was 1 time in 15 days, can quantitatively bottle after repeating 3～5 times.
Embodiment
Get the ripe blueberry fresh fruit of 2kg, put into the water that pot adds equivalent after cleaning and crush, be heated to 50 ℃, kept 5～8 minutes, add the sucrose of 0.4kg, kept 5 minutes, take out slurries and be cooled to below 30 ℃, sulfite solution with 1.5% carries out disinfection to the fermentation utensil, and sterilization can be adopted spray-type or immersion type.The yeast that has activated is inserted slurries stir, 20 ℃～30 ℃ bottom fermentations 15 days, separates with schlempe with the siphon pipe liquid of filling a wine cup for after the fermentation ends, what obtain at this moment is dry-type fruit wine, and alcoholic strength is 3-7%v/v; Allocate as required, can be made into dry-type fruit wine (containing sugar＜0.5%), half-dry type fruit wine (containing sugar 0.5%～1.2%), half hesperidium wine (containing sugar 1.2%～4%) and sweet type fruit wine (containing sugar＞4%).With ageing in the deployed fruit wine tank filling, 15 days tank switchings once can quantitatively be bottled after repeating five times.
Technology of the present invention is easy, and less investment is not added any additives, the wine and women-sensual pursuits of being brewageed is ruddy, glossy, has strong fruital in the aroma, the nutritive ingredient maximum remain in wine liquid, delicate mouthfeel has effects such as appetizing, invigorating the spleen beauty treatment, is a kind of splendid health fruit.
Claims (2)
1, a kind of brewing method of cowberry fruit wine is characterized in that the blueberry fresh fruit of selective maturation cleans, after the fragmentation, and the water of putting into pot and adding equivalent is heated to 50 ℃, keeps 5～8 minutes, adds edible sucrose or honey, makes slurries contain sugared 15%～20%; Keep again taking out slurries after 5～8 minutes, put into after slurries are cooled to below 30 ℃, the yeast that has activated is inserted slurries stir, at 18～28 ℃ of bottom fermentation 7-14 days with 1.5% sulfite solution sterilization everfermentation jar; With allocating as required in the wine liquid suction tank, with ageing in the deployed fruit wine tank filling, tank switching was 1 time in 15 days after the fermentation ends, can quantitatively bottle after repeating 3～5 times.
2, the brewing method of cowberry fruit wine according to claim 1 is characterized in that cowberry fruit wine is made into dry-type fruit wine, half-dry type fruit wine, half hesperidium wine or sweet type fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100110407A CN100368516C (en) | 2005-09-29 | 2005-09-29 | Brewing process of cowberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100110407A CN100368516C (en) | 2005-09-29 | 2005-09-29 | Brewing process of cowberry fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1740306A true CN1740306A (en) | 2006-03-01 |
| CN100368516C CN100368516C (en) | 2008-02-13 |
Family
ID=36092838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100110407A Expired - Fee Related CN100368516C (en) | 2005-09-29 | 2005-09-29 | Brewing process of cowberry fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100368516C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425685C (en) * | 2006-11-01 | 2008-10-15 | 高桂英 | Blue berry grape wine and its preparing method |
| CN1850958B (en) * | 2006-03-02 | 2010-05-12 | 欧声光 | Combined orange wine, and its preparing method |
| CN102181350A (en) * | 2011-04-20 | 2011-09-14 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN101440340B (en) * | 2008-12-25 | 2012-06-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN103131586A (en) * | 2013-02-01 | 2013-06-05 | 鲁东大学 | Blueberry fruit wine brewing method |
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037523C (en) * | 1994-10-10 | 1998-02-25 | 姚德堃 | Process for producing fruit vinegar from wild oranges and resultant vinegar and drink |
| CN1061087C (en) * | 1996-07-16 | 2001-01-24 | 刘凤英 | Strawberry wine and its making process |
| CN1216140C (en) * | 2003-05-13 | 2005-08-24 | 大连轻工业学院 | Raspberry wine brewing by combined bioenzyme method |
-
2005
- 2005-09-29 CN CNB2005100110407A patent/CN100368516C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850958B (en) * | 2006-03-02 | 2010-05-12 | 欧声光 | Combined orange wine, and its preparing method |
| CN100425685C (en) * | 2006-11-01 | 2008-10-15 | 高桂英 | Blue berry grape wine and its preparing method |
| CN101440340B (en) * | 2008-12-25 | 2012-06-27 | 吉林森工集团泉阳泉饮品有限公司 | Biological acid reduction method for red bilberry wine |
| CN102181350A (en) * | 2011-04-20 | 2011-09-14 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN102181350B (en) * | 2011-04-20 | 2013-02-13 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN103131586A (en) * | 2013-02-01 | 2013-06-05 | 鲁东大学 | Blueberry fruit wine brewing method |
| CN103131586B (en) * | 2013-02-01 | 2014-04-30 | 鲁东大学 | Blueberry fruit wine brewing method |
| CN104593197A (en) * | 2015-02-20 | 2015-05-06 | 彭常安 | Brewing method for phoenix dactylifera fruit wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100368516C (en) | 2008-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102827720A (en) | Preparation technology of okra wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN100368516C (en) | Brewing process of cowberry fruit wine | |
| CN110835594A (en) | Preparation process of plum fruit wine | |
| CN102453666A (en) | Process for preparing apple vinegar | |
| CN1958766A (en) | Peach brandy | |
| CN101701169B (en) | Method of preparing apple-pear honey wine | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN111057634A (en) | Loquat wine making process | |
| CN1966643A (en) | Loquat wine | |
| CN105543051A (en) | Kiwi fruit blended liquor and brewing method thereof | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN105586203A (en) | A honeysuckle flower fruit liquor and a preparing method thereof | |
| CN103756840B (en) | A kind of brewing method of the Rose wine with the brew of red perfume grape | |
| CN103829321B (en) | A kind of fermented type turnip with red inside health-care vinegar drink prescription and preparation method | |
| BR102018075772A2 (en) | LICHIA WINE AND ITS PRODUCTION PROCESS | |
| BR102018075782A2 (en) | LICHIA AND MATE WINE AND ITS PRODUCTION PROCESS | |
| CN110713887A (en) | Waxberry liqueur and preparation method thereof | |
| CN110564537A (en) | Selenium-rich wine and preparation method thereof | |
| CN1102653C (en) | Dry red or white grape wine with taste of rice wine and its brewing process | |
| CN109097224A (en) | A kind of fruit juice liquor method for making | |
| CN105995719A (en) | Canned mulberries | |
| KR200422649Y1 (en) | Food Construct Using Fresh Fruit as a Vessel | |
| CN106978306A (en) | A kind of preparation method of straw berry tomato ice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170122 Address after: Yunnan City, Lijiang Province, the ancient city of justice community high mountain economic plant Patentee after: Lijiang Lanma biological technology development limited liability company Address before: 674100 Yunnan City, the ancient city of justice is an office under the Jade River Village Patentee before: Yunnan Province Agricultural Science Academy High Mountain Economic Plant Resear |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080213 Termination date: 20170929 |