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Brewing method of blueberry fruit wine

A blueberry fruit wine and blueberry technology, applied in the field of biochemistry, can solve problems such as complex process, unfavorable industrial production, and long time-consuming, and achieve the effect of simple process, improved wine quality, and pure quality

Active Publication Date: 2014-12-24
HEILONGJIANG ZBD PHARMA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This step is complex and time-consuming, which is not conducive to large-scale industrial production

Method used

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  • Brewing method of blueberry fruit wine
  • Brewing method of blueberry fruit wine
  • Brewing method of blueberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select 2.5 kg of fresh blueberries with high maturity and intact fruit grains, remove rotten fruits, remove fruit stems and impurities, and crush and beat.

[0031] Add 12.5g of sodium citrate to adjust the pH value to 3.5, add 0.5g of potassium metabisulfite, and add 0.5g of pectinase. The enzymolysis temperature is 40°C, and the enzymolysis is carried out for 6 hours.

[0032] After enzymolysis and centrifugal filtration, put the clarified fruit juice into a fermenter, add 25g of complex bacteria, 642.5g of white sugar, 0.2g of potassium metabisulfite and 0.5g of antioxidant PVPP, stir evenly, and control the fermentation temperature at 25°C. After 48 hours of fermentation, add 55.75g of white sugar again, stir evenly, continue to ferment until the sugar content reaches below 5g / L, filter, add 0.7g of tannin to the filtrate, control the temperature at 15°C, seal and ferment for 15 days , filtered after fermentation.

[0033] Add 15g of oak chips and age at 15°C for 2...

Embodiment 2

[0035] Select 5 kg of fresh blueberries with high maturity and intact fruit grains, remove rotten fruits, remove fruit stems and impurities, and crush and beat.

[0036] Add 25g of sodium citrate to adjust the pH value to 3.0, add 1g of potassium metabisulfite, and add 1g of pectinase. The enzymolysis temperature is 60°C for 2 hours.

[0037] After enzymolysis and centrifugal filtration, put the clarified juice into a fermenter, add 50g of complex bacteria, 1260g of white sugar, 0.4g of potassium metabisulfite and 1g of antioxidant EDTA, stir evenly, and control the fermentation temperature at 28°C. After 48 hours of fermentation, add 480g of white granulated sugar again, stir evenly, continue to ferment until the sugar content reaches below 5g / L, and filter.

[0038] Add 1.4g of tannin to the filtrate, control the temperature at 10°C, seal and ferment in full barrels for 15 days, filter after fermentation, add 30g of oak chips, and age at 10°C for 18 months. After aging, add...

Embodiment 3

[0040] Select 10 kg of fresh blueberry fruits with high maturity and intact fruit grains, remove rotten fruits, remove fruit stems and impurities, crush and beat.

[0041] Add 50 g of sodium citrate to adjust the pH value to 4.0, add 2 g of potassium metabisulfite, and add 2 g of pectinase. The enzymolysis temperature is 50° C., and the enzymolysis is performed for 4 hours.

[0042] After enzymatic hydrolysis and centrifugal filtration, put the clarified fruit juice into a fermenter, add 100g of complex bacteria, 2380g of white sugar, 0.8g of potassium metabisulfite and 2g of antioxidant EDTA, stir evenly, and control the fermentation temperature at 15°C. After 48 hours of fermentation, add 2110g of white sugar again, stir evenly, continue to ferment until the sugar content reaches below 5g / L, filter, add 2.8g of tannin to the filtrate, control the temperature at 25°C, seal and ferment in full barrel for 15 days, Filtration after fermentation.

[0043] Add 30g of oak chips an...

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Abstract

The invention belongs to the field of biochemistry and provides a brewing method of a blueberry fruit wine. The brewing method of the blueberry fruit wine comprises the steps of (1) crushing and pulping blueberry raw materials; (2) adding the pH of the crushed blueberry juice to be 3.0-4.0 for enzymolysis, centrifugation and filtering; (3) feeding the filtered juice into a fermentation tank for primary fermentation and secondary fermentation; (4) after the secondary fermentation is completed, performing filtering, ageing, clearing, mixing, sterilization and filling to obtain the blueberry fruit wine. According to the brewing method of the blueberry fruit wine, the blueberry fruit wine has the advantages of being low in acidity, rich and mellow in blueberry fruit fragrance and wine fragrance, clear in body, beautiful in color, strong in taste, slightly sour and palatable. The brewing method of the blueberry fruit wine ensures that the blueberry fruit wine is pure in quality, rich in nutrition, simple in process, low in cost, green and safe.

Description

technical field [0001] The invention belongs to the field of biochemistry, and in particular relates to a method for preparing an alcoholic beverage and a product obtained therefrom. Background technique [0002] Blueberry, also known as lingonberry, is a plant of the Rhododendronaceae Vaccinium genus. The blueberry fruit is a small blue berry with a moderate sweet and sour taste and a pleasant aroma. It can be eaten fresh or used as a raw material for food, beverage, and pharmaceutical industries. Fresh blueberry fruit contains protein, fat, carbohydrates, vitamins and trace elements, not only has high nutritional value, but also contains a large number of substances beneficial to human health, including antioxidants (Va / Vc / Ve), anthocyanins, pectin substances, SOD , flavonoids and other ingredients make blueberry fruit have strong antioxidant properties, promote resynthesis of retinoid, improve circulation, anti-ulcer, anti-inflammation, improve immunity, enhance heart fun...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 方同华舒适李晓波周广红贾文娟王婷婷姜红
Owner HEILONGJIANG ZBD PHARMA
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