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Brewing method of low-alcohol-content dry blueberry wine

A low-alcohol, dry-type technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of difficult survival, high osmotic pressure of fruit epiphytic yeasts, etc., and achieve pleasant aroma People, appearance are excellent, the effect of increasing the content

Inactive Publication Date: 2014-01-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit raw materials used for brewing fruit wine generally contain far less sugar than grapes, and excessive sugar is added at one time, resulting in a large osmotic pressure of the fruit epiphytic yeast, making it difficult to survive

Method used

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  • Brewing method of low-alcohol-content dry blueberry wine
  • Brewing method of low-alcohol-content dry blueberry wine
  • Brewing method of low-alcohol-content dry blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 100kg of blueberry fruit with a sugar content of 8.5% and a total acid content of 0.9%. After crushing, add 1g / kg of pectin-cellulose-starch compound enzyme, 65g / kg of sucrose, 0.05% of ammonium sulfate, and 20mg / kg of sodium metabisulfite. kg, moved into the fermenter, the fermented mash volume is less than 80% of the tank volume; inoculated with 5% wine yeast AS2.316, fermented at 28°C, squeezed out the original wine after 8 days of fermentation; the original wine was moved into a new tank, the wine volume did not exceed 95%, Then add sodium metabisulfite 20mg / L, age for 90 days, and pour the cans 3 times in the middle; after the aging, it can be packed. The pectin-cellulose-starch compound enzyme is obtained by configuring pectinase, cellulase, and amylase in a ratio of 1:1-1.1:1-1.1, and its dosage is 0.1-2g / L. The temperature is 30-50°C, and the enzymatic hydrolysis time is 30-240min. Use after activation.

[0027] The alcohol content of the fermented blueb...

Embodiment 2

[0031] Select 100kg of blueberry fruit with a sugar content of 9.5% and a total acid content of 0.6%. After crushing, add 1g / kg of pectin-cellulose-starch compound enzyme, 45g / kg of sucrose, 0.05% of ammonium sulfate, and 20mg / kg of sodium metabisulfite. kg, moved into the fermenter, the fermented mash volume is less than 80% of the tank volume; inoculated with 4% Angel active dry yeast RA-4, fermented at 22°C, squeezed out the original wine after 8 days of fermentation; moved the original wine into a new tank, and the volume of the wine did not exceed 95%, then add sodium metabisulfite 20mg / L, age for 90 days, and pour the cans 3 times in the middle; after the aging, canned. The pectin-cellulose-starch compound enzyme is obtained by configuring pectinase, cellulase, and amylase in a ratio of 1:1-1.1:1-1.1, the dosage is 0.1-2g / L, and the enzymolysis temperature The temperature is 30-50°C, and the enzymatic hydrolysis time is 30-240min. Use after activation.

[0032] The alco...

Embodiment 3

[0035] Select 100kg of blueberry fruit with a sugar content of 11.5% and a total acid content of 0.8%. After crushing, add 1g / kg of pectin-cellulose-starch compound enzyme for enzymolysis. The enzymatic hydrolysis temperature is 30°C and the enzymatic hydrolysis time is 120min. Squeeze the juice after enzymolysis, add 35g / kg of sucrose, 0.05% of ammonium sulfate, and 20mg / kg of sodium metabisulfite, move it into the fermenter, add skin dregs, the volume of fermented mash is less than 80% of the tank volume; inoculate 2% of YM liquid medium for pre-treatment Cultured blueberry fruit epiphytic yeast and 3% wine yeast AS2.316, fermented at 25°C, squeezed out the original wine after 8 days of fermentation; moved the original wine into a new tank, the wine volume did not exceed 95%, and then added sodium metabisulfite 20mg / L , aged for 90 days, poured 3 times in the middle; canned after aging. The pectin-cellulose-starch compound enzyme is obtained by configuring pectinase, cellula...

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Abstract

The invention discloses a brewing method of low-alcohol-content dry blueberry wine. According to the method, microzyme is inoculated to the blueberry fruit used as the raw material in a full fruit crushing or peel trimming contact mode to obtain the blueberry wine with pleasant aroma and high anthocyanin content, in which the alcohol content is 6-8% and the sugar content is less than 4 g / L. The blueberry wine has the advantages of simple preparation technique, low alcohol content, low sugar content, high anthocyanin content and pleasant aroma; and the method can easily implement industrial production, is low in production cost and has favorable generalization performance.

Description

technical field [0001] The invention relates to the field of fruit wine brewing technology, in particular to a low-alcohol dry blueberry wine brewing method. Background technique [0002] blueberry( Vaccimium SPP.), also known as blue berry, blue indigo fruit, and lingonberry, belongs to the genus Vaccinium of Rhododendronaceae, and is a perennial deciduous / evergreen woody shrub. Blueberries are widely cultivated in North America, East Asia, Europe, Australia, South America and other places. The cultivation of blueberries in the world has reached 1.2 million mu, with an annual output of 500,000 tons. Since blueberry fruit is rich in V A , V E , SOD, anthocyanins, phenolic acids, flavonols and other physiologically active substances and strong antioxidant capacity, eating blueberries has health effects such as improving vision, enhancing memory, lowering blood pressure, anti-prostate cancer cells, and anti-aging. Blueberries and grapes have similar physical and chemical p...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 丁之恩严红光
Owner ANHUI AGRICULTURAL UNIVERSITY
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