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Production process of blueberry fruit wine

A technology of blueberry fruit wine and production process, which is applied in the field of fruit wine production, can solve the problems of reducing the taste of blueberry fruit wine, the lack of coordination between fruit aroma and wine aroma, etc., and achieve the effect of improving taste and promoting fermentation treatment

Inactive Publication Date: 2019-05-28
李振锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, most of the schemes related to making blueberry wine are home-made, and the brewing of blueberry fruit wine is limited by its technology, which makes the product's fruity aroma and wine aroma not harmonious enough, reducing the taste of blueberry fruit wine

Method used

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  • Production process of blueberry fruit wine
  • Production process of blueberry fruit wine
  • Production process of blueberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] see figure 1 , is a schematic flow chart of the blueberry wine production process provided by the first embodiment of the present invention, including steps:

[0039] Step S10, sorting the blueberry fruits, washing the sorted blueberry fruits, crushing the washed blueberry fruits, and extracting the crushed blueberry fruits;

[0040] Among them, because there are many varieties of blueberries, red fruits and black fruits can be distinguished from the color, and their color may affect the color of the finished wine. Red blueberry fruit wine has a strong aroma, bright color, and the best taste, while black blueberry fruit aroma and taste are not as good as red raspberry wine. Red, black and blue berry mixed wine is between the two. Therefore, in this step, the fully ripe red fruit is sorted as the raw material for wine making. Overripe fruit is very easy to be infected with bacteria, which brings difficulties to production. Rinse with flowing water for 10-15 minutes, wa...

Embodiment 2

[0053] see figure 2 , is a schematic flow chart of the blueberry fruit wine production process provided by the second embodiment of the present invention, including steps:

[0054] Step S11, sorting the blueberry fruits, washing the sorted blueberry fruits, crushing the washed blueberry fruits, and extracting the crushed blueberry fruits;

[0055] Among them, because there are many varieties of blueberries, red fruits and black fruits can be distinguished from the color, and their color may affect the color of the finished wine. Red blueberry fruit wine has a strong aroma, bright color, and the best taste, while black blueberry fruit aroma and taste are not as good as red raspberry wine. Red, black and blue berry mixed wine is between the two. Therefore, in this step, the fully ripe red fruit is sorted as the raw material for wine making. Overripe fruit is very easy to be infected with bacteria, which brings difficulties to production. Rinse with flowing water for 10-15 min...

Embodiment 3

[0075] see image 3 , is a schematic flow chart of the blueberry fruit wine production process provided by the third embodiment of the present invention, including steps:

[0076] Step S12, sorting the blueberry fruit, washing the sorted blueberry fruit, crushing the washed blueberry fruit, and extracting the crushed blueberry fruit;

[0077] Step S22, pressing the extracted blueberry fruit to obtain blueberry juice;

[0078] Step S32, adding 0.05% to 0.1% of ammonium phosphate or ammonium sulfate as nutrients required for yeast propagation to promote normal fermentation, adjusting the acidity of the blueberry juice to 6 to 8g / L, and adjusting the sugar content to 22%, and when adding sugar to adjust the concentration, the blueberry juice is made into syrup and fully stirred;

[0079] Step S42, add 4 / 5 of the blueberry juice to the front fermenter, add yeast to ferment, the amount of fermentation added is 0.1-0.25g / L, the fermentation temperature is controlled at 25-30°C, an...

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Abstract

The invention provides a production process of blueberry fruit wine. The production process comprises the following steps: performing separation and cleaning on blueberry fruits; pulverizing and lixiviating the cleaned blueberry fruits; squeezing the lixiviated blueberry fruits to prepare blueberry fruit juice; regulating sugar contents, acidity and nitrogen contents of the blueberry fruit juice,and performing pre-ermentation on the regulated blueberry fruit juice; performing solid-liquid separation treatment on the blueberry fruit juice subjected to pre-fermentation, and performing post-fermentation on the blueberry fruit juice subjected to solid-liquid separation; aging the blueberry fruit juice which is fermented completely to obtain blueberry fruit wine, and blending the blueberry fruit wine; bottling and sterilizing clarified fruit wine in the blended blueberry fruit wine so as to obtain bottled fruit wine. According to the embodiment of the invention, through design of regulation of the sugar contents, acidity and nitrogen contents of the blueberry fruit juice, the prepared blueberry fruit wine has a strong bouquet; through the design of the aging of the blueberry fruit wine, residual sugars in the wine can be fully fermented, so that the taste of the blueberry fruit wine is improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a production process of blueberry fruit wine. Background technique [0002] Blueberry, also known as bilberry, is a plant of the genus Vaccinium (VaccininmL) of Rhododendronaceae. Three generations of fruit tree varieties. Blueberry fruit is rich in nutrition, strong in acidity, fine in texture, refreshing in aroma and unique in flavor, suitable for processing. In addition to conventional sugar, acid, and Vc, the fruit is also rich in minerals, VE, VA, VB, SOD, arbutin, protein, anthocyanins and other ingredients that are rare in fruits, and is also rich in flavonoids. It is a highly nutritious health fruit. Because of its special health effects in preventing brain aging, enhancing heart function, improving eyesight, anti-cancer, softening blood vessels, and enhancing human immunity, it is listed as one of the five major health foods by the International Food and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/06
Inventor 谢福君李振锋李华忠
Owner 李振锋
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