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Brewing method of natural organic blueberry wine

A kind of blueberry wine, organic technology, applied in the brewing field of natural organic blueberry wine, can solve the problems of low wine yield, not fully utilizing the nutritional value of blueberries, etc., and achieve high wine yield and cost saving effect

Inactive Publication Date: 2015-03-25
黄平县丰平农牧业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The wine yield of the above-mentioned brewing method is relatively low, and the nutritional value of blueberries is not fully utilized

Method used

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Embodiment Construction

[0014] Preferred embodiments of the present invention will be described in detail below. It should be understood that the preferred embodiments are only for illustrating the present invention, but not for limiting the protection scope of the present invention.

[0015] Implementation location: Blueberry orchard base in Jiuzhou, Huangping County.

[0016] (1) Select 100 kilograms of blueberry fruits with plump particles, rich juice and bright color, and beat them into blueberry pulp with a pulverizer;

[0017] (2) Put 100 kilograms of the above-mentioned blueberry pulp, 20 kilograms of rock sugar, and 0.1 kilogram of sweet koji into a wine jar, which is glazed on both sides with pottery clay as raw material and fired, and has a sealed cover, stir evenly, and then seal For fermentation, open the sealed cover and stir once a day. The ambient temperature of the fermentation is controlled at 25°C, and the fermentation is completed in 18 days;

[0018] (3) Then the blueberry fruit...

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Abstract

The invention discloses a brewing method of natural organic blueberry wine. The brewing method comprises the following operation steps: carefully selecting blueberry fruits with full particles, rich juice and bright color, and grinding the blueberry fruits into blueberry fruit slurry by using a crusher; putting the blueberry slurry, rock candy and sweet yeast into a wine jar according to the mass ratio of 100:20:0.1, stirring to be uniform, then sealing for fermentation, and opening a sealing cover and stirring for one time each day, wherein the ambient temperature of fermentation is 20-27 DEG C, and fermentation is completed after 15-18 days. The adopted fermentation method has the beneficial effects that the wine yield can reach 78-81%, i.e., about 80kg blueberry fruit wine can be obtained after fermenting filter residues in 100kg materials; and the blueberry wine has pure wine flavor, pleasant fragrance and slight blueberry fruit flavor.

Description

technical field [0001] The invention relates to a fruit wine brewing process, in particular to a method for brewing natural organic blueberry wine. Background technique [0002] Blueberry (Vaccimium SPP.), also known as blueberry, blue indigo fruit, lingonberry, belongs to the genus Vaccinium of Rhododendronaceae, and is a perennial deciduous evergreen woody shrub. Because blueberry fruit is rich in VA, VE, SOD, anthocyanins, phenolic acids, flavonols and other physiologically active substances and strong antioxidant capacity, eating blueberries can improve vision, enhance memory, lower blood pressure, resist prostate cancer cells, and resist aging and other health effects. Blueberries and grapes have similar physical and chemical parameters such as sugar-acid ratio, anthocyanin content, and juice yield, and can be processed into high-quality fruit wine. [0003] At present, the brewing method of natural organic blueberry wine is to use blueberry pulp and rock sugar for mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 万文张琪均石兵龙锦剑
Owner 黄平县丰平农牧业科技有限公司
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