Black chokeberry blueberry wine and preparation method thereof

Abstract

The invention provides a black chokeberry blueberry wine and a preparation method of the forever-young blueberry wine. By using cabernet sauvignon grape, blueberry and black chokeberry, content and flavor of polyphenols nutrient matter in the blueberry wine are greatly improved, and technical difficulty of too low content of tannin in traditional fruit wine is solved; by applying the fast cooling method of gradient cooling, the cooling rate of raw materials is largely increased, nutrition and flavor matter in the raw materials are effectively protected; by using the ultra-high pressure unfreezing, the unfreezing time is largely reduced, the production cycle is lowered; meanwhile, the raw material tissue is crushed, the juice yield is increased and dissolution of nutrient matter is promoted; through properly adding chitosan, astringency in the black chokeberry fruit wine is effectively reduced; the product is clear and transparent, the fruit smell is strong, rich and thick; the product is sweet and cool, and has high nutrient component and specular property of the black chokeberry blueberry wine; the product is health and safe; the black chokeberry blueberry wine is scientific and simple in operation process, low in cost, low in energy consumption, and easy to industrial production, and free from pollution to production environment.

Description

Technical field [0001] The invention relates to the field of fruit wine, in particular, to a berry wine and a preparation method thereof. Background technique [0002] At present, fruit wine is mostly crushed and destemmed, and then the fresh fruit is directly squeezed. Although the fermentation temperature above 20℃ reduces the fermentation cycle, the content of tannins in grape and blueberry wine is low, resulting in product taste and typicality and nutritional content The loss is serious; the berry has a unique flavor and contains a lot of polyphenolic active substances, which can effectively improve and regulate human functions and remove free radicals, but it is currently rarely used in domestic fruit wines; blueberry wine is one of the world's high-end wines Development trend, but at present, dry wine based on grape raw materials is mostly seen in the market, but there are few reports on blueberry wine with blueberry and berry as the main raw material; the current steriliza...

AI Technical Summary

Problems solved by technology

[0002] The current fruit wine brewing mostly uses crushing and destemming, and then directly squeezes the fresh fruit. Fermentation at a fermentation temperature above 20°C shortens the fermentation cycle, but the content of tannins in grape and blueberry wine is relatively low, resulting in poor taste, typicality and nutritional content of the product. The loss is serious; the old berry has a unique flavor and contains a large amount of polyphenol active substances, which can effectively improve and regulate human body functions and eliminate free radicals in the body, but it is rarely used in domestic fruit wine; blueberry wine is one of the world's high-end wines. However, there are many dry wines mainly made of grapes in the market, but there are few reports about blueberry wines made of blueberries and berries as the main raw materials; pasteurization is the most common sterilization method in the production and processing of fruit wines. And UHT sterilization, there are problems such as high heating temperature, serious loss of aroma, flavor, taste and nutrients