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Brewing method of blueberry and Merlot blended fruit wine

A fruit wine and blueberry technology, which is applied in the field of winemaking, can solve the problems of high irritation, poor flavor components, and insufficient fruit flavor of the blueberry finished wine, and achieves the preservation of fruit flavor, good economic and social benefits, and reduction of acid content. Effect

Inactive Publication Date: 2020-04-21
内蒙古农业大学职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a brewing method of blueberry and merlot mixed fruit wine, which develops a new type of fruit wine, which not only provides new fruit wine varieties for the wine market, but also satisfies the needs of consumers; The dry red wine has a lighter body, poor flavor components and blueberry finished wine has irritating taste, unpleasant sour feeling and lack of fruity aroma. Mixing can make up for their respective defects and give full play to their respective advantages to obtain a A fruit wine with magnificent color, blueberry fruit aroma, rich taste, mellow and harmonious, full-bodied and excellent quality

Method used

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  • Brewing method of blueberry and Merlot blended fruit wine
  • Brewing method of blueberry and Merlot blended fruit wine

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Experimental program
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Effect test

Embodiment 1

[0027] A brewing method of blending blueberry and merlot fruit wine: firstly, fresh merlot is selected to remove moldy fruit, rotten fruit, raw green fruit and muddy fruit, and the selected merlot is destemmed with a destemming machine After crushing and mixing with disease-free and fresh blueberries at a ratio of 1:1, add 50ppm potassium metabisulfite, and pump it into a stainless steel fermentation tank with a homogenizer pump; use low-temperature cold-dipping process for 5 days, The low temperature is 8°C to promote the dissolution and exudation of amino acids, minerals, polyphenols, organic acids and aroma components, and improve the quality of blueberry and merlot blended fruit wine; after the cold maceration, add pectinase 30ppm, tannin 50ppm, add 200ppm activated fruit wine yeast for fermentation, the fermentation temperature is 20°C, and the fermentation time is 5d; after the fermentation, the skin dregs are separated to obtain artesian wine and pressed wine; then they ...

Embodiment 2

[0029]A brewing method of blending blueberry and merlot fruit wine: firstly, fresh merlot is selected to remove moldy fruit, rotten fruit, raw green fruit and muddy fruit, and the selected merlot is destemmed with a destemming machine After crushing and mixing with disease-free and fresh blueberries at a ratio of 1:1, add 100ppm potassium metabisulfite, and pump it into a stainless steel fermenter with a homogenizer pump; use low-temperature cold-dipping process for 8 days, The low temperature is 0°C to promote the dissolution and exudation of amino acids, minerals, polyphenols, organic acids and aroma components, and improve the quality of blueberry and merlot blended fruit wine; after the cold maceration, add pectinase 50ppm, tannin 100ppm, add 200ppm activated fruit wine yeast for fermentation, the fermentation temperature is 30°C, and the fermentation time is 5 days; after the fermentation, the skin dregs are separated to obtain artesian wine and pressed wine; then they are...

Embodiment 3

[0031] A brewing method of blending blueberry and merlot fruit wine: firstly, fresh merlot is selected to remove moldy fruit, rotten fruit, raw green fruit and muddy fruit, and the selected merlot is destemmed with a destemming machine After crushing and mixing with disease-free and fresh blueberries at a ratio of 1:1, add 83ppm potassium metabisulfite, and pump it into a stainless steel fermentation tank with a homogenizer pump; use low-temperature cold dipping process for 7 days, The low temperature is 4.5-5.5°C to promote the dissolution and exudation of amino acids, minerals, polyphenols, organic acids and aroma components, and improve the quality of blueberry and merlot blended fruit wine; after the cold maceration, add pectinase 42ppm, Tannin 76ppm, add 200ppm activated fruit wine yeast for fermentation, fermentation temperature is 30°C, fermentation time is 5d; after fermentation, skin dregs are separated to obtain artesian wine and pressed wine; then they are stored in ...

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Abstract

The invention discloses a brewing method of blueberry and Merlot blended fruit wine. According to the brewing method, crushed Merlot grape pulp and whole blueberry fruits are selected for fermentation, it is helpful for entering of grape juice and fruit wine yeast into fruits through air holes in the surfaces of blueberry peels, and dissolution and permeation of anthocyanin, organic acids and aroma components in blueberries are facilitated, aroma is wrapped in the blueberry peels, and finally the blended fruit wine rich in blueberry aroma can be obtained. A new fruit wine variety is provided for the wine market; the requirements of consumers are met; good economic benefits and social benefits are achieved; defects caused by single brewing of Merlot grapes and single brewing of blueberriesare avoided; the brewing method of blueberry and Merlot blended fruit wine is disclosed, so that the fruit wine with treasure color and luster, fruity flavor of blueberries, rich taste, mellow and harmonious taste, plump wine body and excellent quality is obtained.

Description

technical field [0001] The invention relates to the field of wine making, and more specifically relates to a method for brewing fruit wine mixed with blueberry and merlot. Background technique [0002] Blueberry (Blueberry) scientific name is Vaccinium, which belongs to the Rhododendronaceae Vaccinium plant. The fruit is blue-purple, covered with a layer of white fruit powder, with delicate flesh, sweet and sour taste, unique flavor and rich nutrition. The anthocyanin (Anthocyanosides) contained in blueberry is the highest content among all fruits and vegetables. The most abundant part of blueberry anthocyanin is in its unique purple peel. The special nutrients such as anthocyanins, organic germanium, organic selenium, arbutin, amino acids, and fruit acids contained in blueberries are unmatched by any plant, especially the anthocyanins composed of 16 bioflavonoids (Bioflavonoids) , has the effects of antibiotics, anti-free radicals, anti-visual degeneration, anti-arterioscl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022C12H1/22C12H1/07C12R1/865
CPCC12G1/02C12G1/04C12G1/0203C12H1/22C12H1/063C12G2200/05
Inventor 郑海武雷蕾李正英黄海英王春燕
Owner 内蒙古农业大学职业技术学院
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