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Making method of pure blueberry juice carbonated wine

A manufacturing method, blueberry technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low natural alcohol content, rough taste, high acid content, etc., to improve quality and taste Refreshing and comfortable, the effect of simplifying the production process

Inactive Publication Date: 2010-12-22
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many problems in the production of blueberry wine by traditional fermented wine technology, for example: low sugar content in blueberry juice (80-110 g / L), high acid content (total acid content 20-25 g / L) blueberry fermented wine natural wine Low alcohol content, rough taste, bitter aftertaste

Method used

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  • Making method of pure blueberry juice carbonated wine
  • Making method of pure blueberry juice carbonated wine

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Embodiment Construction

[0013] In the invention, the blueberry fruit is squeezed, and the clear juice is fermented twice to finally obtain the blueberry sparkling wine. The specific implementation steps are as follows:

[0014] (1) Control of raw material maturity: measure reducing sugar and total acid of raw material, and carry out manual harvesting when reaching optimum maturity.

[0015] (2) Harvesting: When harvesting, try to keep the fruit intact and not damaged.

[0016] (3) Sorting of raw materials: select fruits with good maturity and normal color.

[0017] (4) Juice clarification: Squeeze the juice and add 70mg / L of sulfur dioxide to prevent oxidation. Put the blueberry juice in the environment of -3~0℃ for natural clarification for 24 hours, and separate the clear juice.

[0018] (5) Alcoholic fermentation: Add 0.2g / L yeast to carry out fermentation, and the temperature is controlled at 15-18°C.

[0019] (6) Transfer tank: when the sugar content reaches 24g / L, transfer to a closed ferme...

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Abstract

The invention relates to a making method of wine, in particular to a making method of pure blueberry juice carbonated wine, which is characterized by comprising the following steps of: (1) controlling the maturity grade of raw materials; (2) picking up and sorting; (3) juicing and settling, and adding sulfur dioxide; (4) alcoholic fermentation; (5) tanking switching; (7) stopping fermentation and adding sulfur dioxide; (7) refrigeration and aging; and (8) filtering under constant pressure and filling. The invention uses the sugar of blueberry per se to ferment to generate carbon dioxide gas, thereby avoiding the damage to the taste of fruit wine caused by adding carbon dioxide manually, simplifying the brew process and preventing danger caused by the metamorphism of wine.

Description

1. Technical field: [0001] The invention relates to a method for producing wine, in particular to a method for producing whole-juice blueberry sparkling wine. 2. Background technology: [0002] Blueberry (Vaccinium uliginosum) is a plant of the genus Vaccinium in the Rhododendronaceae, also known as Vaccinium uliginosum and Dushi. It is mainly wild in the Xiaoxing'an Mountains in Northeast my country. It is extremely cold-resistant and can survive the winter safely in an environment of -45--50°C. In summer, it needs a cool environment below 20°C. Modern medical research shows that lingonberry contains a variety of rich amino acids, trace elements, anthocyanins and anthocyanins, and polyphenols such as catechin. Its anthocyanins have strong antioxidant properties, have good curative effects on ophthalmology and cardiovascular and cerebrovascular diseases, and can play a variety of effects such as beauty and health care; vitamin E and pyridoxine (vitamin B6) are high in conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华李华
Owner NORTHWEST A & F UNIV
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