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Blueberry dry wine and preparation method thereof

A technology of dried blueberries and blueberries, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of reduced fruity aroma of blueberries, heavy sour taste of dry wine, short enzymatic hydrolysis time, etc., and achieves magnificent color, clear body and mellow taste Effect

Active Publication Date: 2014-01-15
大兴安岭北极冰蓝莓酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The acid hydrolysis temperature of the prior art is similar to the optimum temperature of pectinase, and the enzymolysis time is shorter, but the higher enzymolysis temperature reduces the fruity aroma of blueberries, and the high acidity of blueberries makes the dry wine more sour, so Generally not suitable for dry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Will screen out disease-free, fresh blueberry fruit 1000kg and break, add pectinase (produced by Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd.) to the blueberry pulp that is broken into and carry out enzymolysis, the addition of pectinase is 50g, the enzymatic hydrolysis time is 24 hours, and the enzymatic hydrolysis temperature is 25°C. Add 100g of French Laffort (LAFFORT) type F33 acid-reducing yeast to the blueberry mash after enzymolysis, and use a temperature-controlled fermenter for low-temperature fermentation. The fermentation temperature is controlled at 15°C; when the alcohol content is 11% vol, the sugar content reaches 4g / l When the blueberry fermented liquid is separated from the pomace. The separated fermented liquid is deacidified by D392 acid-reducing resin (produced by Nankai University Chemical Factory), so that the acidity of the semi-finished wine reaches 8g / l, which improves the taste, highlights the fruity aroma and increases the comple...

Embodiment 2

[0025] Will screen out disease-free, fresh blueberry fruit 1000kg and break, add pectinase (produced by Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd.) to the blueberry pulp that is broken into and carry out enzymolysis, the addition of pectinase is 75g, the enzymolysis time is 18 hours, and the enzymolysis temperature is 22°C; add 150g French Laffort (LAFFORT) type F33 acid-reduced yeast to the blueberry mash after enzymolysis, and use a temperature-controlled fermenter for low-temperature fermentation, and the fermentation temperature is controlled At 18°C; when the alcohol content is 12% vol and the sugar content reaches 4g / l, the blueberry fermented liquid is separated from the pomace. The fermented liquid after separation is deacidified through D392 acid-reducing resin (produced by Nankai University Chemical Plant), so that the acidity of the semi-finished wine reaches 7g / l. Improve the taste, highlight the fruity aroma and increase the complexity of blueberry ...

Embodiment 3

[0027] Will screen out disease-free, fresh blueberry fruit 1000kg and break, add pectinase (produced by Tianjin Jiayi Enzyme Preparation New Technology Co., Ltd.) to the blueberry pulp that is broken into and carry out enzymolysis, the addition of pectinase is 100g, the enzymolysis time is 12 hours, and the enzymolysis temperature is 20°C; add 200g French Laffort (LAFFORT) type F33 acid-reduced yeast to the blueberry mash after enzymolysis, and use a temperature-controlled fermenter for low-temperature fermentation, and the fermentation temperature is controlled At 20°C; when the alcohol content is 13% vol and the sugar content reaches 4g / l, the blueberry fermented liquid is separated from the pomace. The fermented liquid after separation is deacidified through D392 acid-reducing resin (produced by Nankai University Chemical Plant), so that the acidity of the semi-finished wine reaches 6g / l. Improve the taste, highlight the fruity aroma and increase the complexity of blueberry...

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Abstract

The invention relates to a method for preparing wild blueberry dry wine by using a deacidification yeast and resin deacidification technology and blueberry dry wine prepared by using the method. The method comprises the following steps of: carrying out enzymolysis on the blueberry; fermenting at low temperature by adding the deacidification yeast, separating blueberry fermenting liquid from hide trimmings after fermenting, and carrying out deacidification on the separated fermenting liquid by the deacidification resin, so that the mouthfeel can be improved, and stopping fermenting after filtering by diatomite and a degerming plate; and storing fermented semi-product wine at low temperature, filtering, bottling, storing bottles for at least six moths, and delivering after package. A brewing technology has the characteristics that the acidity of the wild blueberry raw material can be reduced, and the wild blueberry dry wine is full-bodied in fruity flavour, and the obtained blueberry dry wine has the advantages of being mellow and spissated in blueberry fruity flavour and bouquet, cleaning in wine body, magnificent in color and luster, mellow in mouthfeel and taste, tartish, palatable and the like.

Description

technical field [0001] The invention relates to a dry wine and a preparation method thereof, in particular to a method for preparing wild blueberry dry wine by using acid-reducing yeast and a resin deacidification process and the blueberry dry wine obtained by the method. Background technique [0002] Blueberry (Blueberry) scientific name Vaccinium, belongs to the plant of the genus Vaccinium in the family Rhododendronaceae. The fruit is blue in color and covered with a layer of white fruit powder. The flesh is delicate, the fruit tastes sweet and sour, unique in flavor and rich in nutrition. They are called blue indigo, bilberry, etc. in different producing areas. The blueberry grown in the primeval forest north of Daxing’an Mountains in my country is called “Dushi”. Blueberry can withstand the severe cold of minus 50°C, and its roots grow in permafrost all year round , its fruit is rich in nutrients. Wild blueberry has high nutritional value and is a rare and rare wild fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12H1/056
Inventor 于浩淼葛洪洸霍长琨谭晓龙吴福林刘世全刘继会
Owner 大兴安岭北极冰蓝莓酒庄有限公司
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