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Production method for pulp type blueberry wine

A production method and technology of blueberry wine, which is applied in the field of fruit wine brewing, can solve the problem of lack of fruit-shaped blueberry wine, and achieve the effect of delicate, rich and complex taste, rich variety, and elegant wine aroma

Inactive Publication Date: 2018-12-07
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the fruit type blueberry wine on the market does not have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of production method of fruit type blueberry wine, comprises the steps:

[0026] (1) Preparation of blueberry pulp; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 80g / L and an acidity of 11.0g / L; after picking, immediately store them in a cold storage below 10°C and slightly crush them get blueberry puree;

[0027] (2) temperature-controlled fermentation; fruit pulp is pumped into the fermenter, and the amount of fruit pulp canning is 70% of the volume of the fermenter, adding SO 2 40mg / L, temperature control to 15-20℃; add fresh red wine pectinase HE 0.03g / L, decompose pectin, extract the pigment in the peel at the same time, add white sugar to adjust the sugar content to 200g / L, recycle the fruit pulp, Add fresh red wine yeast F15 0.1g / L for fermentation, the fermentation temperature is controlled at 20-25°C; cyclic maceration is carried out every day, 1-2 times a day, 30 minu...

Embodiment 2

[0032] A kind of production method of fruit type blueberry wine, comprises the steps:

[0033] (1) Preparation of blueberry pulp; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 100g / L and an acidity of 8.0g / L; after picking, immediately store in a cold storage below 10°C and slightly crush them get blueberry puree;

[0034] (2) temperature-controlled fermentation; fruit pulp is pumped into the fermenter, and the amount of fruit pulp canning is 75% of the fermenter volume, adding SO 2 45mg / L, control the temperature to 15-20℃; add fresh red wine pectinase FRUIT0.04g / L, decompose pectin, extract the pigment in the peel at the same time, add white sugar to adjust the sugar content to 210g / L, and recycle the fruit pulp, Add fresh red wine yeast RX60 0.2g / L for fermentation, the fermentation temperature is controlled at 20-25°C; cyclic maceration is carried out every day, 1-2 times a day, 30 minut...

Embodiment 3

[0039] A kind of production method of fruit type blueberry wine, comprises the steps:

[0040] (1) Blueberry pulp preparation; select blueberries that mature in July and August, have no disease, rotten fruit, and pollution-free fruit, with a sugar content of 140g / L and an acidity of 7.0g / L; after picking, immediately store in a cold storage below 10°C, and slightly crush them get blueberry puree;

[0041](2) temperature-controlled fermentation; fruit pulp is pumped into the fermenter, and the amount of fruit pulp canning is 80% of the fermenter volume, adding SO 2 50mg / L, temperature control to 15-20℃; add fresh red wine pectinase FRUIT0.05g / L, decompose pectin, extract the pigment in the peel at the same time, add white sugar to adjust the sugar content to 220g / L, and recycle the fruit pulp, Add fresh red wine yeast F15 0.3g / L to carry out fermentation, and the fermentation temperature is controlled at 20-25°C; cyclic maceration is carried out every day, 1-2 times a day, eac...

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PUM

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Abstract

The invention provides a production method for a pulp type blueberry wine. The production method comprises the following steps: (1) preparing blueberry pulp; (2) fermenting at controlled temperature;(3) adding fresh blueberry fruit for subsequent fermentation; (4) bottling. The pulp type blueberry wine acquired according to the invention is in ruby red, contains fresh and strong-fruity blueberry,has elegant wine fragrance, tastes cool, is balanced and harmonized, has a fine, strong and complex taste of pulps and has long-lasting aftertaste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a production method of fruit-shaped blueberry wine. Background technique [0002] Blueberry, a small berry, is blue in color and beautiful in color. The blue color is covered by a layer of white fruit powder. The pulp is fine and the seeds are extremely small. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The edible rate is 100%. It is sweet and sour, and has a refreshing and pleasant aroma. It is a good fresh food. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The color of the fruit is beautiful, pleasing to the eye, blue and covered with a layer of white fruit powder. The flesh is fine and the seeds are very small. The edible rate is 100%. It is a good fresh food. In addition to conventional sugar, acid and Vc, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin,...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张军范志华魏纪平卢文玉孔庆学
Owner TIANJIN AGRICULTURE COLLEGE
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