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Method for brewing blueberry wine

A technology of blueberry wine and wild blueberry, which is applied in the field of alcoholic beverage production, can solve the problems affecting the quality of blueberry wine, harmful to human body, etc., and achieve the effect of fruity taste

Active Publication Date: 2015-07-08
李宗坪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in order to ensure that the blueberry wine produced is convenient for storage, sulfite or sulfurous acid or sulfur dioxide is usually added in the brewing process of blueberry wine, so that the blueberry wine contains free sulfur dioxide to protect the blueberry wine from going bad. However, free sulfur dioxide The existence of blueberry wine not only affects the quality of blueberry wine, but also is harmful to the human body

Method used

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  • Method for brewing blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The wild blueberry fruit is removed from the moldy and bad seeds, and the sugar content is measured. The sugar content is determined according to the method 4.2 in GBT15038-2006, and the sugar content is 70g / kg; 40t wild blueberry fruit is used for fermentation, fermented blueberry wine 9°, the total amount of sucrose required per kilogram of wild blueberries is 18*degrees - the sugar content per kilogram of wild blueberries, calculated to add 92g of sucrose per kilogram of wild blueberries, and the total amount of sucrose required for 40t of wild blueberries is 3.68t ; Take 70% of the total sucrose amount, make sucrose syrup with a mass ratio of 2.8:1 to water, soak wild blueberry fruit at 30°C for 60 hours to obtain fruit mash;

[0062] Add the enzyme preparation LALLZYME EX to the fruit mash for enzymolysis. The manufacturer of the enzyme preparation LALLZYME EX is LALLEMAND INC. The enzyme preparation LALLZYME EX contains the following components: polygalacturonase, ...

Embodiment 2

[0070] Pick more than 9 mature wild blueberries, remove moldy and bad seeds, and measure the sugar content after cleaning. The sugar content is determined according to the method 4.2 in GBT15038-2006, and the sugar content is 75g / kg; take 40t of wild blueberries for use For fermentation, the fermented blueberry wine is 10°, and the total amount of sucrose required per kilogram of wild blueberries is 18*degrees-the sugar content of each kilogram of wild blueberries. After calculation, 105g of sucrose needs to be added per kilogram of wild blueberries, and 40t of wild blueberries The total amount of sucrose required is 4.2t; take 75% of the total amount of sucrose, make sucrose syrup with a mass ratio of 2.9:1 to water, soak wild blueberry fruit at 38°C for 50 hours to obtain fruit mash;

[0071] Add the enzyme preparation LALLZYME EX to the fruit mash for enzymolysis. The manufacturer of the enzyme preparation LALLZYME EX is LALLEMAND INC. The enzyme preparation LALLZYME EX incl...

Embodiment 3

[0079] Pick more than 9 mature wild blueberries, remove moldy and bad seeds, and measure the sugar content after cleaning. The sugar content is determined according to the method 4.2 in GBT15038-2006, and the sugar content is 80g / kg; take 40t of wild blueberries for use For fermentation, the fermented blueberry wine is 12°, and the total amount of sucrose required per kilogram of wild blueberries is 18*degrees-the sugar content of each kilogram of wild blueberries. After calculation, 136g of sucrose is required per kilogram of wild blueberries, and 40t of wild blueberries The total amount of sucrose required is 5.44t; take 80% of the total amount of sucrose, make sucrose syrup with a mass ratio of 3:1 to water, soak wild blueberry fruit at 42°C for 45 hours to obtain fruit mash;

[0080] Add the enzyme preparation LALLZYME EX to the fruit mash for enzymolysis. The manufacturer of the enzyme preparation LALLZYME EX is LALLEMAND INC. The enzyme preparation LALLZYME EX includes: p...

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Abstract

The invention discloses a method for brewing a blueberry wine. The method comprises the steps of impregnating blueberry fruits in a cane syrup to obtain a fruit mash liquid, adding an enzyme preparation to the fruit mash liquid for enzymolysis to an aqueous solution state to obtain a fruit pulp, inactivating the enzyme preparation in the fruit pulp, adding the rest cane sugar and stirring evenly, and adjusting pH to the range from 2.4 to 2.6, adding an activated yeast for aerobic fermentation at first, next, turning to anaerobic fermentation until the sugar content is lower than 0.5%, staying for 2-5 days, and removing dregs to obtain a fermentation liquor, putting the fermentation liquor at 8-12 DEG C for 50-70 days and then filtering to remove impurities to obtain a wine base, putting the wine base at -4 to 4 DEG C for 28-32 days, filtering under the condition of -4 to 4 DEG C to obtain a wine base filtrate, and filtering, sterilizing, filling and sealing the wine base filtrate to obtain the finished product wine. No sulfite, sulfurous acid or sulfur dioxide and other antioxidants and bactericides are added in the whole production process, and the blueberry wine obtained by virtue of fermentation is has richer fruity taste.

Description

technical field [0001] The invention relates to the field of production methods of alcoholic beverages, in particular to a method for brewing blueberry wine. Background technique [0002] Blueberry, also known as dusi, lingonberry, commonly known as persimmon, is a wild deciduous shrub of the genus Vaccinium in the Rhododendronaceae family. There are about 90 species in my country. Wild blueberry is a kind of blueberry. It is a small berry. The fruit is blue, blue-purple when ripe, nearly round, with delicate flesh, rich in water-soluble pigments, soft peel, delicious fruit and rich nutrition. It is recognized as the best-selling and most expensive wild fruit in the world. Due to its high dry matter content and storage resistance, it is listed as one of the five major health foods for human beings by the Food and Agriculture Organization of the United Nations. [0003] At present, in order to ensure that the blueberry wine produced is convenient for storage, sulfite or sul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李宗坪
Owner 李宗坪
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