Blueberry low-alcohol wine

A blueberry and wild blueberry technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as easy to get drunk and harmful to the body

Inactive Publication Date: 2015-01-28
YICHUN ZHONGZHI DASHANWANG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of fruit wines on the market at present. These fruit wines are delicious to drink, but if the drinkers don’t pay attention to them, if they drink a few more glasses, they will get drunk easily, especially the fruit wine blended with alcohol. Although the cost is low, the price is also high. Cheap, but harmful to human body after drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0004] Specific implementation method: the preparation process of blueberry low-alcohol wine, the selected and cleaned wild blueberries, wild red beans, and wild kiwi fruit are mixed and fermented. According to the proportion, wild blueberry is 40%, wild red bean is 25%, wild dog date kiwi is 25%, and white sugar is 10%. In the method of one layer of fructose and one layer of sugar, put it into the altar, and carry out initial fermentation for 30 days at a room temperature of 25°C. Filter out the fermented residue, then add yeast for 30 days of secondary fermentation, filter the clear juice, and keep it sealed for one year. Anthocyanins extracted from grape seeds are added during filling, and the ratio of anthocyanins added to wine is 1:1000, that is, 1 kg of anthocyanins is added to 1000 kg of wine juice. After filling at last, sterilizing, and labeling, promptly constitute the present invention.

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PUM

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Abstract

The invention aims at providing a blueberry low-alcohol wine. The blueberry low-alcohol wine is fruit wine made through fermentation; the blueberry low-alcohol wine is in the deep ruby color and is clear and bright in color and luster and fragrant and sweet in taste. The blueberry low-alcohol wine has the excellent skin caring, beautifying and toxin expelling functions, the internal secretion regulation function and the like. Compared with the prior art, the blueberry low-alcohol wine has the beneficial effect of being made through secondary fermentation. The blueberry low-alcohol wine has the effects of having the skin caring, beautifying and toxin expelling functions, regulating the internal secretion, being nutritive and healthy, achieving health caring and the like; the shortcoming that existing fruit wine is single in contained nutrition ingredient and single in function is accordingly overcome.

Description

technical field [0001] The invention relates to a kind of fruit wine for skin care, beautification and health care, in particular blueberry low-alcohol wine. Background technique [0002] There are many kinds of fruit wines on the market at present. These fruit wines are delicious to drink, but if the drinkers don’t pay attention to them, if they drink a few more glasses, they will get drunk easily, especially the fruit wine blended with alcohol. Although the cost is low, the price is also high. Cheap, but harmful to human body after drinking. Contents of the invention [0003] The object of the present invention is that the fruit wine prepared by fermentation has a dark ruby ​​body, bright color and sweet taste. It is more suitable for adult women to drink. It has excellent skin care, beauty, detoxification, endocrine mediation and other functions of blueberry low-alcohol wine. Its technical content is composed of anthocyanins extracted from wild blueberries, wild red b...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/04C12G3/025
Inventor 不公告发明人
Owner YICHUN ZHONGZHI DASHANWANG WINERY
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