Preparation method of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine

Abstract

The invention belongs to the field of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine brewing, and especially discloses a preparation method of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine. The preparation method is capable of solving problems of conventional brewing technology that anthocyanin loss is high, liquor body balance and harmonization are not achieved, bitter taste is obvious, and undesirable heavy hay flavor is observed. The preparation method comprises following steps: 1, harvesting and selecting; 2, canning and ingredient adjusting; 3, fermenting; 4, standing and storing; 5, purifying; 6, blending; 7, freezing; 8, sterilizing and filling; 9, bottle storing, wherein when a finished produced is bottled, obtained bottles are placed on wine racks in wine cellars, standing storing is carried out for more than 6 months at 7 to 15 DEG C under relative humidity of 70 to 85%, and then the bottles are packaged and delivered.

Description

[0001] Technical field: [0002] The invention belongs to the field of brewing indigo fruit wine, in particular to a preparation method of indigo fruit wine. [0003] Background technique: [0004] Blue indigo fruit, also known as blue fruit honeysuckle, blue indigo honeysuckle, Changbai Mountain in Jilin Province, eastern mountainous area of ​​Daxing'an Mountains in Heilongjiang Province, eastern Heilongjiang (in Boli County), Inner Mongolia, North China, Northwest, Sichuan and other places, as well as the Far East of Russia, Japan and other places. It is distributed in North Korea and other places. It is a rare, natural and wild edible berry in the world. It has high nutritional value and medicinal function, and is a good resource of natural antioxidants. [0005] Indigo fruit is rich in sugars, organic acids, minerals, various trace elements and vitamins. Wherein the content of sugar is 5%-10%. The acid content varies greatly, ranging from 1.50% to 4.50%. The content of vi...

AI Technical Summary

Problems solved by technology

[0008] The present invention overcomes the deficiencies in the prior art and solves the problems of relatively large loss of anthocyanins, unbalanced wine body, uncoordinated wine body, heavy bitterness and unpleasant strong hay aroma in the existing brewing process. The problem is to provide a method for preparing a blue indigo fruit wine with a balanced and coordinated wine body, no obvious bitterness, a magnificent and rich color, rich in anthocyanins, and the effective nutritional components and medicinal value of the blue indigo fruit.