KR20040058558A - Method for processing a blueberry wine using yeast and product thereof - Google Patents

Method for processing a blueberry wine using yeast and product thereof Download PDF

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KR20040058558A
KR20040058558A KR1020020084847A KR20020084847A KR20040058558A KR 20040058558 A KR20040058558 A KR 20040058558A KR 1020020084847 A KR1020020084847 A KR 1020020084847A KR 20020084847 A KR20020084847 A KR 20020084847A KR 20040058558 A KR20040058558 A KR 20040058558A
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blueberry
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위세찬
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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
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
    • 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

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Abstract

PURPOSE: A method for preparing blueberry wine using yeast and a product prepared therefrom are provided, thereby rapidly conducting the fermentation of blueberry wine having low alcohol concentration of 10 to 12%, and medicinal effects of blueberry. CONSTITUTION: The method for preparing blueberry wine using yeast comprises the steps of: mixing 3 to 50%(w/v) of blueberry, 10 to 40%(w/v) of sugar water and fermentation accelerating agent, and adding 3.5 to 6.55%(w/v) of pre-fermented alcohol fermenting microorganism into the mixture; fermenting the mixture under aerobic condition; filtering the fermented solution; and fermenting the filtered solution under anaerobic condition at 15 to 25 deg.C for 2 to 12 months.

Description

효모에 의한 들쭉 발효주의 제조 방법 및 이 방법으로 제조한 들쭉 발효주 {Method for processing a blueberry wine using yeast and product thereof}Method for preparing blueberry fermented liquor by yeast and blueberry fermented liquor prepared by this method {Method for processing a blueberry wine using yeast and product

본 발명은 효모에 의한 들쭉 발효주의 제조 방법과 그 방법에 의하여 제조된 들쭉 발효주에 관한 것이다. 좀 더 구체적으로, 본 발명은 들쭉 생열매(이하 들쭉) 또는 들쭉 착즙, 들쭉 엑기스 또는 들쭉 건과를 주원료로 사용하며, 당을 첨가하고 발효시켜 약리효과 및 색감, 향취, 미감 등의 기호도가 우수한 들쭉 발효주를 경제적으로 제조하는 방법과 그 방법에 의하여 제조된 들쭉 발효주에 관한 것이다.The present invention relates to a method for producing blueberry fermented liquor by yeast and blueberry fermented liquor produced by the method. More specifically, the present invention uses a blueberry raw fruit (hereinafter blueberry) or blueberry juice, blueberry extract or blueberry dried fruit as the main raw material, added to the fermentation of sugar blueberry fermented liquor excellent in pharmacological effect and color, flavor, taste, etc. It relates to a method for economically preparing and the blueberry fermented liquor produced by the method.

들쭉은 일반적으로 블루베리의 총칭으로 불리는 진달래과 월귤나무속의 일종으로 학명을Vaccinium uliginosumL.으로 하는 낙엽 관목을 지칭하며 대략 10여 아종이 있다. 특히, 그 중에서 열매가 지름 14 mm 로서 편구형인 것을 굵은 들쭉 (Voccinium uliginosumfor. depressum NAK. 3002 Nl), 열매 길이 13 mm로서 긴 타원형인 것을 긴들쭉(for. ellipticum), 열매가 지름 6∼7 mm로서 원형인 것을 산들쭉(for. alpinum)이라고 한다. 들쭉이란 북한에서 쓰이는 용어이며 중국에서는 월길(月桔) 또는 월국(月菊)으로 표기한다.The blueberry is a kind of rhododendron and bilberry commonly called generic name of blueberry, and it is a deciduous shrub named Vaccinium uliginosum L. and has about 10 subspecies. Particularly, among them, the fruit is 14 mm in diameter, spherical in the form of coarse blueberry ( Voccinium uliginosum for depressum NAK. 3002 Nl), and the fruit is 13 mm in length, the long oval is in the form of ellipticum, and the fruit is 6-6 in diameter. The round shape of 7 mm is called a blueberry. Blueberry is a term used in North Korea. In China, it is written as wolgil (月 桔) or wolkuk (月 菊).

들쭉에는 여러종류의 유기산, 비타민, 배당체, 전화당, 사과산, 안토시안, 우르솔산 등의 다양한 생리활성물질이 함유되어 있어서, 옛날부터 강정, 강장, 혈당저하, 모세혈관 강화 등의 약용으로 사용되어 왔으며, 현재에는 북한에서 술, 음료, 차, 드링크, 과자 등 여러식품에도 이용되고 있다.Blueberry contains various kinds of physiologically active substances such as organic acids, vitamins, glycosides, invert sugar, malic acid, anthocyanin, and ursolic acid, and has been used for medicinal purposes such as gangjeong, tonic, hypoglycemia, and capillary strengthening. Nowadays, it is used in various foods such as alcohol, drinks, tea, drinks, sweets in North Korea.

지금까지 알려져 있는 들쭉술은 모두 북한에서 제조, 수입된 것으로서 그 제조과정이 알려져 있지는 않으나, 알코올 함유량이 16%, 30%, 40%로 높을뿐만 아니라, 세종류 모두 증류수의 특징인 혀를 독특하게 자극하는 맛이 있고, 들쭉의 아름다운 천연색소가 파괴되어 갈변되어 있는 것으로 보아 술을 제조시, 증류과정을 거친 후 단계적으로 희석한 것으로 판단된다.All known blueberry liquor is manufactured and imported from North Korea, and its manufacturing process is not known, but the alcohol content is 16%, 30% and 40%, and all three types uniquely stimulate the tongue, which is characteristic of distilled water. It is believed that the beautiful natural pigments of blueberries are browned and destroyed, and thus it is believed that the liquor was diluted in stages after distillation.

남한에서는 천연과즙을 자연발효시켜 동아녹즙과 혼합하여 후숙시키는 제조방법(대한민국 공개특허공보 특2000-0053802)과 전통 양조 시 들쭉을 첨가하는 제조방법(대한민국 공개특허공보 특2002-0024129)에 들쭉을 일부 첨가하고 있음이 알려져 있으나, 들쭉만을 직접 발효시킨 양조주의 제조 방법은 알려져 있지 않다.In South Korea, natural blue juice is fermented naturally and mixed with Dong-A green juice to ripen (Korean Patent Laid-Open Publication No. 2000-0053802), and a method of adding blueberry during traditional brewing (Korean Patent Publication No. 2002-0024129) It is known that some additions are made, but a method for producing brewed liquor obtained by directly fermenting only blueberries is not known.

본 발명은 상기한 바와 같은 종래 들쭉술의 문제점을 인식하여, 이를 개선하기 위해 안출된 것으로, 그 목적은 들쭉을 이용하여 알코올 함유량이 낮고 약리 효과 및 색감, 향취, 미감 등의 기호도가 우수한 발효주를 경제적으로 제조할 수 있는 방법과 이 방법으로 제조된 들쭉 발효주를 제공하는 것이다.The present invention was conceived in order to recognize the problems of the conventional blueberry wine as described above, and to improve it, the purpose is to use fermented liquor having a low alcohol content and excellent pharmacological effect and color, flavor, taste, etc. using blueberry It is to provide a method that can be economically produced and the blueberry fermented liquor produced by this method.

제 1도는 본 발명의 들쭉 발효주를 제조하는 과정을 나타내는 공정도이다.1 is a process chart showing a process for producing a blueberry fermented liquor of the present invention.

이와같은 본 발명의 목적은 들쭉과 당, 물, 발효 촉진제를 혼합하고 전배양한 알코올 발효 균주액을 첨가하여 발효액을 제조하는 단계; 상기 발효액을 유산소 배양하는 단계; 상기 유산소 배양한 배양액을 여과하는 단계; 상기 여과액을 여과액에 산소가 접촉하지 않도록 무산소 조건을 유지하며 배양하는 무산소 배양단계를 포함하는 것을 특징으로 하는 들쭉 발효주의 제조 방법에 의해 달성될 수 있다.Such an object of the present invention comprises the steps of preparing a fermentation broth by mixing the blueberry and sugar, water, fermentation promoter and adding an alcohol fermentation strain solution pre-cultured; Aerobic culture of the fermentation broth; Filtering the cultured aerobic culture; The filtrate can be achieved by the method of producing a blueberry fermented liquor comprising an anoxic culture step of culturing while maintaining the anoxic conditions so that oxygen does not contact the filtrate.

이하, 본 발명의 들쭉 발효주의 제조방법을 공정별로 보다 상세히 설명한다.Hereinafter, the method for preparing blueberry fermented liquor according to the present invention will be described in more detail.

제1공정: 들쭉 파쇄액의 제조 Step 1 : Preparation of Blueberry Shredding Liquid

들쭉을 정량하여 육즙과 육질이 포함된 들쭉 파쇄액을 제조하여 발효원료로 사용하는 데, 경우에 따라서는 들쭉 주스(들쭉을 파쇄하여 거른 액), 들쭉 엑기스(들쭉 주스의 농축액), 또는 건조한 들쭉에 물을 가하여 액상으로 할 수 있다.Blueberry pulverized liquid containing juice and flesh is quantitatively prepared and used as fermentation raw material.In some cases, blueberry juice (a solution obtained by crushing blueberries), blueberry extract (concentrate of blueberry juice), or dried blueberry It can be made liquid by adding water.

제2공정: 당, 물, 발효촉진제, 그리고 전배양한 알코올 발효 균주액의 첨가 Second Step : Addition of Sugar, Water, Fermentation Accelerator, and Pre-Cultivated Alcohol Fermentation Strain

전기 공정으로부터 수득한 파쇄액을 발효조에 첨가하고 당(sugar)을 발효액에 대하여 10%(w/v) 내지 40%(w/v)가 되도록 가하고, 물로 발효액의 부피를 조절한다. 그런 다음 발효 촉진제를 첨가하고 잘 교반한다. 발효 촉진제는 생들쭉 열매 1kg을 기준으로 표기할 때 인산암모늄염(KNH4HPO4) 0.5∼3g, 황산카리(K2SO4) 0.1∼2g, 피로 아류산카리(potssium metabisulfite) 0.01∼0.3g 또는 요소(urea) 0.1∼5g, 인산화 카리(KH2PO4) 0.1∼2g 으로 구성된다. 그 후 전배양한 알코올 발효 균주 배양액을 발효액에 대하여 3.5%(v/v) 내지 6.5%(v/v)가 되도록 접종한다. 이때 발효조에 첨가하는 들쭉 원료의 양은 생들쭉을 기준으로 할 때 발효액에 대하여3%(w/v) 내지 50%(w/v), 바람직하게는 15 내지 30%(w/v)로 조절한다.The crushed liquid obtained from the above process is added to the fermenter and sugar is added to 10% (w / v) to 40% (w / v) with respect to the fermentation broth, and the volume of the fermentation broth is adjusted with water. Then add fermentation promoter and stir well. Fermentation promoters are based on 1 kg of fresh blueberry, 0.5 to 3 g of ammonium phosphate (KNH 4 HPO 4 ), 0.1 to 2 g of potassium sulfate (K 2 SO 4 ), 0.01 to 0.3 g of potassium metabisulfite, or urea (urea) is 0.1~5g, phosphorylation Carry (KH 2 PO 4) consists of a 0.1~2g. Thereafter, the pre-cultured alcohol fermentation strain culture solution is inoculated to 3.5% (v / v) to 6.5% (v / v) with respect to the fermentation broth. At this time, the amount of raw blueberry added to the fermenter is adjusted to 3% (w / v) to 50% (w / v), preferably 15 to 30% (w / v), based on the raw blueberry. .

당으로는 설탕, 과당, 맥아당, 포도당 또는 이성화당 등을 사용할 수 있으며, 알코올 발효 균주로는 사카로마이세스 세레비제(Saccharomyces cerevisiae)등의 당 업계에서 통상적으로 사용되는 알코올 발효 효모를 사용할 수 있다.Sugars, fructose, maltose, glucose or isosugars may be used, and as alcohol fermentation strains, alcohol fermentation yeasts commonly used in the art such as Saccharomyces cerevisiae may be used. .

제3공정: 유산소 배양 및 여과 Third Step : Aerobic Culture and Filtration

전기 공정에서 제조한 발효액을 발효조에서 15℃ 내지 25℃, 바람직 하게는 20℃에서, 3일 내지 30일간 가끔 저어주면서 정치 배양한 후 여과하여 여과액을 수득한다.The fermentation broth prepared in the above process is incubated at 15 ° C. to 25 ° C., preferably at 20 ° C., occasionally stirred for 3 to 30 days, and then filtered to obtain a filtrate.

제4공정: 무산소 배양 Fourth Step : Anaerobic Culture

전기 공정에서 수득한 여과액에 산소가 접촉하지 않도록 무산소 조건을 유지하며 발효를 계속 진행시킨다.이때의 온도는 15℃ 내지 25℃, 바람직하게는 20℃이며 배양이 진행되는 동안 발효조 바닥에 생기는 침전물을 제거한다. 제 3공정은 2개월에서 12개월간 지속되며, 적당한 기간은 4개월 내지 5개월이다. 침전물 제거는 1회 내지 3회가량 실시한다.The fermentation is continued while maintaining anoxic conditions to prevent oxygen from contacting the filtrate obtained in the above process. The temperature at this time is 15 ° C to 25 ° C, preferably 20 ° C, and a precipitate formed at the bottom of the fermenter during the incubation. Remove it. The third process lasts for two to twelve months, with a suitable period of four to five months. Sediment removal is carried out once to three times.

제5공정: 병입 5th Process : Bottling

전기 공정을 거친 완성된 발효주를 적절한 용기에 병입하고 냉암소에서 보관한다.The finished fermented liquor after the electrical process is bottled in a suitable container and stored in a cool dark place.

상술한 본 발명의 들쭉 발효주의 제조방법은 제 1도에 나타내었다.The manufacturing method of the blueberry fermented wine of the present invention mentioned above is shown in FIG.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다. 이들 실시예는 오로지 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것을 당업계에서 통상의 지식을 가진 자에게 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

실시예 1Example 1

들쭉 생열매 2.6㎏을 잘 으깬 후, 물 7.75ℓ와 함께 20ℓ의 발효조에 넣고 설탕 2.27㎏과 발효 촉진제를 첨가하고 잘 녹였다.여기에 전배양한 알코올 발효 균주액을 100㎖를 넣고 균일하게 섞었다. 가끔씩 저어주면서 5일간 정치배양하였다. 이때의 온도는 24℃였다. 발효액을 여과하고, 여과액을 10ℓ의 발효조에 넣고, 35일동안 무산소 배양하였다. 이때의 온도는 20∼22℃였다. 발효가 끝난 후, 침전물을 모아 다음 발효를 위해 냉장보관하고 상등액은 계속 무산소 상태에서 2개월간 후숙시켰다. 후숙시키는 동안 침전물을 한 번 더 제거하였다.After crushing 2.6 kg of blueberry fresh fruit well, it was placed in a 20 L fermentation tank with 7.75 L of water, and 2.27 kg of sugar and a fermentation accelerator were added and dissolved well. Occasionally stir and cultured for 5 days. The temperature at this time was 24 degreeC. The fermentation broth was filtered, the filtrate was placed in a 10 L fermenter and incubated for 35 days without oxygen. The temperature at this time was 20-22 degreeC. After the end of the fermentation, the precipitates were collected and refrigerated for the next fermentation, and the supernatant was still ripened for 2 months under anaerobic conditions. The precipitate was removed once more during ripening.

실시예 2Example 2

들쭉 생열매 3.5㎏을 으깬 다음 물 17.5ℓ와 설탕 5.54㎏, 발효 촉진제, 전배양한 알코올 발효 균주액 100㎖을 40ℓ의 발효조에 넣고 잘 섞은 다음 가끔씩 저어주면서 8일간 정치 유산소 배양을 하였다. 배양온도는 26℃였다. 들쭉 열매 찌꺼기를 여과, 제거하고 여과액을 10ℓ의 발효조 두통에 나누어 50일간 무산소 배양을 하였다. 발효가 진행되는 동안의 온도는 21∼26℃였다. 발효가 끈난 후 침전물을 제거하고 상등액은 계속 무산소 상태에서 2개월간 후숙시켰다.후숙시키는 동안 침전물을 한번 더 제거하였고 후숙기간이 끝난 후, 여과하여 병입하였다.3.5 kg of blueberry berry was crushed, 17.5 L of water, 5.54 kg of sugar, fermentation accelerator, and 100 ml of pre-cultivated alcohol fermentation strain were added to a 40 L fermenter. The culture temperature was 26 ℃. The blueberry fruit residue was filtered and removed, and the filtrate was divided into 10 L of fermenter headaches and subjected to anoxic culture for 50 days. The temperature during the fermentation was 21 to 26 ° C. The precipitate was removed after fermentation and the supernatant was still ripened for 2 months in anoxic condition. During the ripening, the precipitate was removed once more and filtered after bottling.

상기 실시예 1에서 제조된 들쭉 발효주의 기호도를 시험하기 위하여 관능검사 인원 20명으로 패널 테스트(장건형, 식품의 기호성 관능검사, 개문사, 1975)를 실시하였으며, 시험결과는 하기 표1에 나타내었다.In order to test the palatability of the blueberry fermented wine prepared in Example 1, a panel test (janggyeong type, palatability sensory test of food, opening the history, 1975) was carried out by 20 people, the test results are shown in Table 1 below. .

구 분division 본 발명의 들쭉 발효주Blueberry fermented liquor of the present invention 색 감Color 4.84.8 미 감Taste 4.64.6 향incense 4.64.6 알코올 함량Alcohol content 4.44.4 포도주와의 경쟁력Competitiveness with Wine 4.84.8

주: 평가기준 5; 매우 좋다 4;좋다 3;보통이다 2; 나쁘다 1;아주나쁘다Note: Criteria 5; Very good 4; good 3; normal 2; Bad 1; very bad

본 발명의 결과, 제조된 들쭉 발효주의 특징은 (1)알코올 함량 10∼12% 또는 그 이하의 낮은 도수의 술, (2) 혀를 자극하지 않는 부드러운 맛을 지닌 술, (3) 들쭉에 함유된 생리활성물질의 약리효과를 그대로 유지하면서, 색감, 향취, 미감 등의 기호도가 우수한 술이다. 또한, (4) 들쭉 열매 파쇄액에 당, 알코올 발효 균주, 그리고 발효촉진제를 첨가하여 직접 발효시키므로써 신속하게 발효과정을 진행시킬 수 있을 뿐만 아니라 (5) 들쭉 만을 주 원료로 사용하므로써 생산된 발효주에 일반 곡주에서 느껴지는 나쁜 향취가 원천적으로 배제되고 들쭉만의 고유한 색소, 향, 성분을 나타낼 수 있게 되었다.As a result of the present invention, the features of the prepared blueberry fermented liquor include (1) alcohol with low alcohol content of 10-12% or less of alcohol content, (2) alcohol with a mild taste that does not irritate the tongue, and (3) blueberry. While maintaining the pharmacological effect of the bioactive substance, the liquor is excellent in color, flavor and taste. In addition, (4) fermented liquor produced by using only blueberry as the main raw material by not only rapidly fermenting by adding sugar, alcoholic fermentation strain, and fermentation accelerator to fermented blueberry fruit The bad odors found in ordinary grain liquor were eliminated at the source and can express the unique pigments, aromas and ingredients of blueberries.

Claims (7)

들쭉과 당, 물, 발효 촉진제를 혼합하고 전배양한 알코올 발효 균주액을 첨가하여 발효액을 제조하는 단계; 상기 발효액을 유산소 배양하는 단계; 상기 유산소 배양한 배양액을 여과하는 단계; 상기 여과액을 여과액에 산소가 접촉하지 않도록 무산소 조건을 유지하며 배양하는 무산소 배양단계를 포함하는 것을 특징으로 하는 들쭉 발효주의 제조 방법.Preparing a fermentation broth by mixing blueberry and sugar, water, and a fermentation promoter, and adding an alcohol fermentation strain solution pre-cultured; Aerobic culture of the fermentation broth; Filtering the cultured aerobic culture; The method of producing a blueberry fermented wine, characterized in that it comprises an anoxic culture step of culturing the filtrate while maintaining anoxic conditions so that oxygen does not contact the filtrate. 제 1항에 있어서, 들쭉은 들쭉 생열매의 파쇄액이나 들쭉 주스, 들쭉 엑기스, 또는 들쭉 건과에서 선택되고, 발효액에서 3%(w/v) 내지 50%(w/v)의 양으로 첨가되는 것을 특징으로 하는 들쭉 발효주의 제조 방법.2. The blueberry according to claim 1, wherein the blueberry is selected from crushed liquid of the blueberry fresh fruit, blueberry juice, blueberry extract, or blueberry dried fruit and is added in an amount of 3% (w / v) to 50% (w / v) in the fermentation broth. The manufacturing method of the blueberry fermented wine characterized by the above-mentioned. 제 1항에 있어서, 당은 발효액에서 10%(w/v) 내지 40%(w/v)의 양으로 첨가 되는 것을 특징으로 하는 효모에 의한 들쭉 발효주의 제조 방법.The method of claim 1, wherein the sugar is added to the fermentation broth in an amount of 10% (w / v) to 40% (w / v). 제 1항에 있어서, 전배양한 알코올 발효 균주액은 발효액에 3.5%(v/v) 내지 6.55%(v/v)가 되도록 접종하는 것을 특징으로 하는 효모에 의한 들쭉 발효주의 제조 방법.The method of claim 1, wherein the pre-cultured alcohol fermentation strain solution is inoculated to 3.5% (v / v) to 6.55% (v / v) in the fermentation broth. 제 1항에 있어서, 유산소 배양은 15℃ 내지 25℃에서 3일 내지 30일간 행해지는 것을 특징으로 하는 들쭉 발효주의 제조 방법.The method of claim 1, wherein the aerobic culture is carried out at 15 ° C to 25 ° C for 3 to 30 days. 제 1 항에 있어서, 수득한 발효액을 여과하고, 무산소 배양은 15℃ 내지 25℃에서 2개월 내지 12개월간 행해지는 것을 특징으로 하는 들쭉 발효주의 제조 방법.The method of producing a blueberry fermented strain according to claim 1, wherein the obtained fermentation broth is filtered and anoxic culture is performed for 2 to 12 months at 15 ° C to 25 ° C. 제 1항 내지 제 6항 중 어느 한 항의 방법에 의해 제조된 들쭉 발효주.Blueberry fermented liquor manufactured by the method of any one of Claims 1-6.
KR10-2002-0084847A 2002-12-27 2002-12-27 Method of processing bog billberry wine and product thereby KR100526260B1 (en)

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CN101205514B (en) * 2006-12-20 2011-11-16 卜堃 Method for brewing blueberry wine
KR100883862B1 (en) * 2007-05-07 2009-02-17 이병일 Method for production of fermented liquor with blueberry
CN103361217A (en) * 2012-03-27 2013-10-23 刘彦林 Process method of sugar-free blueberry brewed wine
CN103131597A (en) * 2013-03-25 2013-06-05 辽宁农业职业技术学院 Method for brewing blueberry wine without sulfur dioxide
CN104877923A (en) * 2015-05-25 2015-09-02 大兴安岭百盛蓝莓科技开发有限公司 Saccharomycetes used for improving quality of blueberry juice and application of saccharomycetes
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CN105349330A (en) * 2015-12-15 2016-02-24 北京林业大学 Method of brewing blueberry wine by using dried blueberry processing by-product
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