Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of brewing blueberry wine with stable pigment

A blueberry wine and pigment technology, applied in the field of fruit wine brewing, can solve the problems of color fading, color instability, loss of nutrients, etc., and achieve the effects of long-lasting aftertaste, thick and complex taste, and improved quality

Inactive Publication Date: 2018-12-21
TIANJIN AGRICULTURE COLLEGE
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the color of blueberry wine currently on the market is very unstable. After a period of time, the color will become lighter, and the nutritional content will also be lost.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A brewing method of stable pigment blueberry wine, comprising the steps of:

[0035] (1) Preparation of dry red wine with high tannin content; select Cabernet Sauvignon that matures in October, select fruit without disease, mildew and rotten fruit, and fruit polluted by pesticides, with a sugar content above 210g / L, destemmed and broken, slightly broken, The pulp is pumped into the fermenter, and the amount of pulp pumped is 93% of the volume of the fermenter, adding SO 2 40mg / L, temperature controlled to 15°C; add aged red wine pectinase HECRU0.01g / L, decompose pectin, and extract pigment from the peel at the same time; recycle pulp, test physical and chemical indicators, sugar content 210g / L, acidity 5.0g / L; 25% of the juice is evenly released by circulation, which is used for the production of dry white or pink wine;

[0036] For the remaining fruit pulp, add tartaric acid to adjust the total acidity to 8.5g / L, add aged red wine yeast FX100.2g / L, and carry out ferm...

Embodiment 2

[0043] A brewing method of stable pigment blueberry wine, comprising the steps of:

[0044] (1) Preparation of dry red wine with high tannin content; select Cabernet Sauvignon that matures in October, select fruit without disease, mildew and rotten fruit, and fruit polluted by pesticides, with a sugar content of 220g / L. The pulp is pumped into the fermenter, and the amount of pulp pumped is 95% of the volume of the fermenter, adding SO 2 45mg / L, temperature controlled to 15°C; add aged red wine pectinase EXV 0.02g / L, decompose pectin, and extract the pigment in the peel at the same time; recycle the pulp, test the physical and chemical indicators, the sugar content is above 210g / L, and the acidity is 6.0 g / L; circulate and release 30% of the juice evenly, for the production of dry white or pink wine;

[0045] For the remaining fruit pulp, add tartaric acid to adjust the total acidity to 8.5g / L, add aged red wine yeast RC2120.2g / L, and carry out fermentation. times, 30 minute...

Embodiment 3

[0052] A brewing method of stable pigment blueberry wine, comprising the steps of:

[0053] (1) Preparation of dry red wine with high tannin content; select Syrah that matures in October, select fruit without disease, mildew and rotten fruit, and fruit polluted by pesticides, with a sugar content above 210g / L, destemmed and broken, slightly broken, fruit The pulp is pumped into the fermenter, and the amount of pulp pumped is 96% of the volume of the fermenter, adding SO 2 50mg / L, temperature controlled to 15°C; add aged red wine pectinase EXV 0.04g / L, decompose pectin, and extract the pigment in the peel at the same time; recycle the pulp, test the physical and chemical indicators, the sugar content is above 210g / L, and the acidity is 8.0 g / L; 35% of the juice is evenly released by circulation, which is used for the production of dry white or pink wine;

[0054] For the remaining fruit pulp, add aged red wine yeast RC212 0.2g / L for fermentation, and the fermentation temperatu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method of brewing blueberry wine with stable pigment, which comprises the following steps: (1) preparation of dry red wine with high tannin content, (2) preparation of blueberry fruit pulp, (3) temperature-controlled fermentation, (4) addition of wine for temperature-controlled fermentation, (5) malo-lactic fermentation. The grape-flavored blueberry wine produced by the method is in a deep ruby red color with blue-violet tone, and rich in the taste of blueberry accompanied by a strong black berry fragrance and pure aroma of wine, and tastes thick and complex, strong and harmonious, with lasting aftertaste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing blueberry wine with stable pigment. 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, dietar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G1/02C12G1/022C12G1/04C12G3/02
CPCC12G1/02C12G1/0203C12G1/04C12G3/02
Inventor 张军崔艳范志华孙溪张业尼
Owner TIANJIN AGRICULTURE COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com