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Wild blueberry fortified liquor and preparation method thereof

A technology of fortified wine and blueberry, which is applied in the field of fortified wine and its preparation, can solve the problems affecting the quality of fortified wine, achieve the effect of delicate taste, rich wine aroma and increased alcohol content

Active Publication Date: 2015-01-28
大兴安岭依莓酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above preparation process, when and how much strong alcohol is added determines the dryness or sweetness of the fortified wine, and the richness of the wine, which affects the quality of the fortified wine; the current traditional brewing method has not yet solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of blueberry fortified wine, the raw material of described fortified wine contains blueberry, pectinase, yeast, blueberry distilled wine, calcium carbonate, gelatin, the weight and number ratio of each raw material above is:

[0038] Blueberry 800-1500

[0039] Pectinase 0.1-0.3

[0040] Yeast 0.2-0.5

[0041] Blueberry Distilled Wine 250-300

[0042] Calcium carbonate 0.3-0.5

[0043] Gelatin 0.1-0.3.

[0044] The preparation method of the blueberry distilled wine is as follows: after the blueberry is fermented, the remaining wine legs and skin dregs mixture is put into the pomace distillation unit, the distillation temperature is controlled between 85-95 degrees Celsius, and then the wine head and wine head are removed. At the end, take the wine liquid between 45-70 degrees Celsius in the middle to get blueberry distilled wine. Wherein the yeast used in the fermentation process is Actiflore F33 yeast of French LAFFORT company, and the temperature of the fe...

Embodiment 2

[0061] This example is a preferred solution based on Example 1, the quality of the raw materials used is the same as that of Example 1, and the weight-number ratio of the raw materials included in the fortified wine is:

[0062] Blueberry 1000

[0063] Pectinase 0.2

[0064] Yeast 0.3

[0065] Blueberry Distilled Wine 260

[0066] Calcium carbonate 0.4

[0067] Gelatin 0.1.

[0068] Refer to Example 1 for the preparation method of this example.

[0069] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0070] The physical and chemical indicators of the fortified wine in this example are tested according to GB11856-2008. The specific test data is that the alcohol content is 22.31%vol; the total acid is 6.11g / L; the dry extract is 20.85 g / L.

Embodiment 3

[0072] This example is a preferred solution based on Example 1, the quality of the raw materials used is the same as that of Example 1, and the weight-number ratio of the raw materials included in the fortified wine is:

[0073] Blueberry 1000

[0074] Pectinase 0.1

[0075] Yeast 0.3

[0076] Blueberry Distilled Wine 260

[0077] Calcium carbonate 0.4

[0078] Gelatin 0.1.

[0079] Refer to Example 1 for the preparation method of this example.

[0080] The unit of weight used in this embodiment is kilogram, and may also be gram.

[0081] The physical and chemical indicators of the fortified wine in this example are tested according to GB11856-2008. The specific test data is that the alcohol content is 22.56%vol; the total acid is 6.64g / L; the dry extract is 21.7 g / L.

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PUM

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Abstract

The invention relates to wild blueberry fortified liquor and a preparation method thereof. The wild blueberry fortified liquor contains the raw materials: blueberry, pectinase, yeast, blueberry distilled liquor, calcium carbonate and gelatin, wherein high-quality wild blueberries produced in Da Hinggan Ling are used as raw material, are rich in nutritional ingredients, not only have a favorable nutritional health care function, but also have the effects of preventing cranial nerves from aging, strengthening heart, resisting cancer, softening blood vessels, enhancing immunity of human bodies and the like. According to the wild blueberry fortified liquor and the preparation method thereof, the wild blueberry distilled liquor is added in the brewing process, the alcoholic strength of the liquor in the brewing process is deliberately improved, so that the nutritional ingredients in the wild blueberry are furthest maintained, and the wild blueberry fortified liquor has special fruity flavor and vinous flavor.

Description

technical field [0001] The invention belongs to the field of preparation of juice wine, in particular to a kind of wild blueberry (Latin scientific name: Semen Trigonellae ) as the main raw material fortified wine and its preparation method. Background technique [0002] Fortified wine is also called alcohol-fortified fruit wine. In the preparation process of traditional fortified wine, the fruit is usually harvested after it is relatively mature, or it is first sun-dried before harvesting. The purpose of such harvesting is In order to increase the sweetness of the fruit before juicing; later in the fermentation process, before all the sugar in the fruit is converted into alcohol, high-alcohol brandy or strong alcohol is added to increase the alcohol concentration to more than 15%. With such a high alcohol content, the yeast cannot survive, so the fermentation stops, resulting in a sweet fruit wine. In the above preparation process, when and how much strong alcohol is adde...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 王涛张志民
Owner 大兴安岭依莓酒业有限公司
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