Blueberry red wine and preparation method thereof

A technology of blueberry red wine and its manufacturing method, which is applied to the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of enriching nutrients, improving quality, increasing health care efficacy and market value

Pending Publication Date: 2017-06-13
贵州穗蓝酒业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It mainly focuses on making full use of blueberries, increasing the added value of blueberries, and improving the taste of red wine made from blueberries alone. There is relatively little research literature on improving the overall quality of blueberry red wine and ensuring that blueberry red wine has a sweet aftertaste

Method used

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  • Blueberry red wine and preparation method thereof
  • Blueberry red wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) select raw material: select the blueberry fruit that has fully matured and have no damage and deterioration as raw material; select ripe and no damage and deterioration thorn grape fruit as raw material;

[0028] (2) Cleaning: wash away the floating soil and other impurities on the surface of blueberry fruit and thorn grape fruit;

[0029] (3) Crushing: Put the cleaned blueberry fruit into a toothed roller crusher for crushing; break the skin of the thorny grape fruit, but do not smash the thorny grape seed;

[0030] (4) Adjustment of sugar content: pump the treated blueberry fruit together with pomace and prickly grape fruit together with pomace according to the mass ratio of 6.2:3 and pump them into the fermenter together, and then supplement the sugar that accounts for 10% of the mass of blueberry fruit;

[0031] (5) Pre-fermentation: add yeast that accounts for 5% of the quality of the thorn grapes in the fermenter, and adjust the temperature. Fermentation contr...

Embodiment 2

[0039] (1) select raw material: select the blueberry fruit that has fully matured and have no damage and deterioration as raw material; select ripe and no damage and deterioration thorn grape fruit as raw material;

[0040] (2) Cleaning: wash away the floating soil and other impurities on the surface of blueberry fruit and thorn grape fruit;

[0041] (3) Crushing: Put the cleaned blueberry fruit into a toothed roller crusher for crushing; break the skin of the thorny grape fruit, but do not smash the thorny grape seed;

[0042] (4) Adjustment of sugar content: the processed blueberry fruit together with pomace and prickly grape fruit together with pomace are pumped into the fermenter after being fully mixed according to a mass ratio of 5:4, and then supplemented with sugar accounting for 10% of the mass of blueberry fruit;

[0043] (5) Pre-fermentation: add yeast that accounts for 5% of the quality of the thorn grapes in the fermenter, and adjust the temperature. Fermentation ...

Embodiment 3

[0051] (1) select raw material: select the blueberry fruit that has fully matured and have no damage and deterioration as raw material; select ripe and no damage and deterioration thorn grape fruit as raw material;

[0052] (2) Cleaning: wash away the floating soil and other impurities on the surface of blueberry fruit and thorn grape fruit;

[0053] (3) Crushing: Put the cleaned blueberry fruit into a toothed roller crusher for crushing; break the skin of the thorny grape fruit, but do not smash the thorny grape seed;

[0054](4) Adjustment of sugar content: pump the treated blueberry fruit together with pomace and prickly grape fruit together with pomace according to the mass ratio of 6.2:3 and pump them into the fermenter together, and then supplement the sugar that accounts for 10% of the mass of blueberry fruit;

[0055] (5) Pre-fermentation: add yeast that accounts for 8% of the quality of the thorn grapes in the fermenter, and adjust the temperature. Fermentation contro...

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PUM

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Abstract

The invention relates to blueberry red wine and a preparation method thereof. In a reparation process of the blueberry red wine, vitis davidii fruits are added according to a certain proportion, the vitis davidii fruits and blueberry fruits are smashed separately, and the smashed fruits are mixed for fermentation, so that tannin and resveratrol in the vitis davidii fruits are well fused into the blueberry red wine, the blueberry red wine has sweet aftertaste, the nutrients of the blueberry red wine are enriched, and the quality of the blueberry red wine is improved; the nutrients of blueberries are fully mixed with the nutrients of vitis davidii, so that the health care effect of the blueberry red wine is improved.

Description

technical field [0001] The invention relates to the technical field of red wine production, in particular to blueberry red wine and a preparation method thereof. Background technique [0002] Blueberry is an emerging high-quality fruit with high economic value developed in the 20th century. Its fruit is a berry, soft and juicy. In addition to conventional sugar, acid and VC, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K and Fe Mineral elements such as , Zn, Ca, etc. are suitable for making nutritious fruit wine, and have functions such as preventing brain nerve aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human body immunity. However, blueberry fruit has high acidity, low sugar content, and the aroma components are not easy to retain. As a result, blueberry red wines currently on the market lack tannins and resveratrol, and do not have a sweet aftertaste. [0003] At present, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 龙占潜龙通南
Owner 贵州穗蓝酒业科技有限公司
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