Method for preparing blueberry raw wine

Abstract

The invention relates to the field of brewing processes, and discloses a method for preparing a blueberry raw wine. The method for preparing the blueberry raw wine comprises the following steps of: adding acid-degradation wine yeast in an amount being 0.008-0.012 percent by mass of blueberry pulp into the blueberry pulp, fermenting until the sugar degree is less than 5g / L, filtering and collecting blueberry juice; and adding lactic acid bacteria in an amount being 0.008-0.012 percent by mass of the blueberry juice into the blueberry juice, fermenting until total acidity of the blueberry juice is less than or equal to 10g / L and filtering to obtain the blueberry raw wine. The invention also provides the blueberry wine which comprises the blueberry raw wine prepared by using the method and common additives for fruit wine. By adopting the method, the total acidity in the blueberry raw wine is reduced; each process is convenient and simple; and the method can be widely applied to wine industry. Meanwhile, the blueberry wine has low total acidity, good mouthfeel, low sugar, low alcohol, high raw wine content and rich nutrient components and is suitable for general consumers.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a preparation method of blueberry original wine. Background technique [0002] Blueberry is a low shrub with short feet and wild, dicotyledonous plants, belonging to Rhododendronaceae, scientific name lingonberry, aliases Dusi, Dushi, Dianguo. Blueberries are rich in nutrients. In addition to conventional sugar, acid, and VC, they are also rich in VE, VA, VB, SOD, arbutin, protein, dietary fiber, and minerals such as K, Fe, En, and Ca. material element. Studies have shown that every 100 grams of blueberry fresh fruit contains 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, 81-100 international units of VA, 2.7-9.5 micrograms of VE, 5.39 international units of SOD, and 22 calcium. -92 mg, phosphorus 9.8-27.4 mg, magnesium 11.4-24.9 mg, zinc 0.21-0.43 mg, iron 0.76-3 mg, germanium 0.08-0.12 mg, copper 0.2-0.32 mg. [0003] Because blueberry fruit has a ...

AI Technical Summary

Problems solved by technology

But blueberry fruit contains multiple organic acids, wherein with the highest content of tartaric acid, malic acid and citric acid, this just makes the total acidity of blueberry fruit higher, and the existing blueberry raw wine production technology lacks effective acid-reducing operation, making the produced The total acidity of blueberry wine is high, which affects the taste of blueberry wine

In addition, since the acid can react with the ethanol in the original wine to form esters, high total acid means high total esters, which will eventually lead to high total esters in blueberry wine blended with original wine, which will affect human health