CN106222009A - A kind of blueberries wine and preparation method thereof - Google Patents
A kind of blueberries wine and preparation method thereof Download PDFInfo
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- CN106222009A CN106222009A CN201610763748.6A CN201610763748A CN106222009A CN 106222009 A CN106222009 A CN 106222009A CN 201610763748 A CN201610763748 A CN 201610763748A CN 106222009 A CN106222009 A CN 106222009A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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Abstract
Open a kind of blueberries wine of the present invention and preparation method thereof, including the raw material of following parts by weight: downy grape 1,500 1800 parts, blue berry 500 800 parts, trehalose 200 400 parts, pectase 13 parts and 250 400 parts of yeast.Pluck after the downy grape of fresh mature carries out intermittent warming, more broken prepare downy grape juice；Blue berry breaks into blueberry pulp soak, by downy grape juice, trehalose and blueberry pulp sealing and fermenting, inoculate yeast fermentation, after clarification, aging and sterilisation step, it is thus achieved that finished product.Blueberries wine of the present invention achieves blue berry and Fructus Vitis viniferae as raw material making fruit wine, and blueberries wine maintains original nutrition attribute in blue berry, grape, and of great advantage to consumer health, beneficially people's nutrient health is drunk.
Description
Technical field
The invention belongs to food processing and technical field of biological fermentation, be specifically related to a kind of blueberries wine and making side thereof
Method.
Background technology
Downy grape contains 18 kinds of aminoacid, the trace element of more than 20 kind of needed by human such as multivitamin and strontium, iodine etc. and
Every gram of content is up to the SOD defying age element of 910 units, and is the optimum feed stock of vintage wine.The people in 18-50 year
Eat 100g downy grape every day and can meet the every day of the requirement to calcium, potassium, magnesium and ferrum element.But wild Vitis quinquangularis fruit is deposited
Low in sugar content, acid content is high, coarse mouthfeel, the problem of rear bitter and puckery flavor so that downy grape can not get reasonably utilizing.
Blue berry comes from the blue smart fruit in China's big Xiaoxinanlin Mountains virgin forest.Pure natural, pollution-free, unartificial cultivation
Training, holds the manna of cleaning, the nutrient of collection forest.Research shows that its fruit is rich in protein, aminoacid, fat necessary to human body
The various trace elements such as fat, carbohydrate, vitamin and calcium, ferrum, zinc, magnesium, copper.Measure according to modern medical science, blue berry
The anthocyanidin contained in reality has the strongest antioxidant, not only can lower the sickness rate of cancer (in Japan and American-European countries
Blue berry is classified as the first-selection of anticancer food), also have and prevent cranial nerve aging, reduce heart disease, vessel softening, work of fostering the spirit of nobility
Blood, face nursing and life prolonging, strengthen body immunity, the function such as slow down aging, the value of blue berry is more and more recognized and praises highly.
Wine is formed by fermented the brewageing of Fructus Vitis viniferae, and it is of value to human body rich in polyphenols, resveratrol etc.
Healthy material, daily drunk can reduce cholesterol in human body, prevention cardiovascular and cerebrovascular disease, and this makes wine have other drink
Expect incomparable health care, become preferable daily beverage.Research shows, drinks 50～100mL wines every day i.e.
Certain health-care effect can be played, but on the whole, the health-care effect of wine seems that comparison is single.And in prior art, will
Downy grape and blue berry combine, and make their nutritive value be comprehensively utilized, rarely have report especially.
Summary of the invention
The invention aims to solve the most edible downy grape fruit mouthfeel sour and astringent, it is difficult to entrance, the battalion of downy grape
Foster value can not get the problem that in the problem that reasonably develops and the blue berry course of processing, anthocyanidin content reduces in a large number, carries
For a kind of blueberries wine and preparation method thereof.The technical scheme used by realizing the object of the invention is:
A kind of blueberries wine, including the raw material of following parts by weight, downy grape 1500-1800 part, blue berry 500-800 part, sea
Algae sugar 200-400 part, pectase 1-3 part and yeast 25-40 part；Making comprises the following steps:
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the blue berry that goes mouldy, by blue berry pulping, and add pectase, obtain blueberry pulp；
(2) pretreatment: downy grape fruit is placed at temperature is 1-18 DEG C placement 1-4h；Again downy grape fruit is placed in 25-45
DEG C temperature in place 1-4h, this step is repeated 5 times above；Blueberry pulp is placed in 10-12 DEG C soak 3-5 days；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add trehalose and blue berry in downy grape juice
Slurry, sealing and fermenting 3-5 days, fermentation temperature is 25-28 DEG C, obtains primary fermentation liquid；
(4) fermentation: by adding yeast in primary fermentation liquid, controlling fermentation temperature 17-19 DEG C, fermentation time is 10-15 days,
After fermentation ends, separate after standing 7-10 hours, separate and obtain secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 7-10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13-15 DEG C, obtains wine base；
(7) sterilization: be placed in by wine base at temperature is 60-80 DEG C 5-10 minute, loads in bottle, and uses sterilizing installation to carry out it
Omnidistance sterilization treatment, after terminating, i.e. finished product.
Preferably, in described step (7) filtration sterilization sterilization, sterilizing uses ultraviolet disinfection.
Preferably, during blueberry pulp is placed in 10-12 DEG C of immersion 3-5 days, the ultrasonic Treatment of 30-60Hz frequency is imposed.
Preferably, described fermentation tank is the dry oil free fermentation tank tank through sterilization.
After the invention have the benefit that downy grape passes through injury from low temperature, then make downy grape fruit through the mode of alternating temperature
The be full of cracks that skin naturally-occurring is small so that when squeezing juice, fruit juice is easier to overflow from small crack and squeezing fruit
Peel will be caused to be badly damaged the sour and astringent bitterness brought because of squeezing during juice, can keep the local flavor of downy grape, again without
The sour and astringent bitterness of severe having downy grape to be difficult to remove, relatively prior art improves mouthfeel；And the downy grape of peel generation cold injury
Peel only needs less pressure that fruit juice just can be allowed to squeeze out smoothly, has more saved the energy.
The too high anthocyanidin that can destroy of blueberries wine pol of the present invention, therefore use trehalose to adjust the pol of mash, fully
Make use of the color-protecting function of trehalose, retain anthocyanidin content to greatest extent, blue berry have employed low temperature merceration before main fermentation
Stain technology, while ensureing that tannin amount does not increases, considerably increases the extracted amount of anthocyanidin.
Technique and technological parameter that blueberries wine of the present invention uses make the finished product manufactured maintain wild Vitis quinquangularis fruit
Itself aroma characteristic real, saves its natural value, overcomes its coarse mouthfeel, rear bitter and puckery flavor defect.Fermenting
Journey carries out sealed fermenting, simplifies production process.Blueberries wine of the present invention achieves to be made blue berry and Fructus Vitis viniferae as raw material
Fruit wine processed, and blueberries wine maintains original nutrition attribute in blue berry, grape, it is of great advantage to consumer health,
People's nutrient health is conducive to drink.
Specific implementation method
Below in conjunction with embodiment, the present invention program is described in further detail, the description below merely to explain the present invention, and
Its content is not defined.
Embodiment 1
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the blue berry that goes mouldy, by 500kg blue berry pulping, and add 1kg pectase, obtain blue
The certain kind of berries is starched；
(2) pretreatment: it is placement 4h at 1 DEG C that 1500kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 25 DEG C
Temperature in place 1h, this step is repeated 5 times；Blueberry pulp is placed in 12 DEG C soak 3 days, immersion process 30Hz frequency ultrasonic
Ripple processes；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 200kg trehalose in downy grape juice
And blueberry pulp, sealing and fermenting 3 days, fermentation temperature is 25 DEG C, obtains primary fermentation liquid；
(4) fermentation: by adding 25kg yeast in primary fermentation liquid, controlling fermentation temperature 17 DEG C, fermentation time is 15 days, fermentation
After end, separate after standing 10 hours, separate and obtain secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 15 DEG C, obtains wine base；
(7) sterilization: it is at 80 DEG C 5 minutes that wine base is placed in temperature, loads in bottle, and use sterilizing installation to use ultraviolet to it
Carry out omnidistance sterilization treatment, after terminating, i.e. finished product.
Embodiment 2
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the blue berry that goes mouldy, by 800kg blue berry pulping, and add 3kg pectase, obtain blue
The certain kind of berries is starched；
(2) pretreatment: it is placement 1h at 18 DEG C that 1800kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 45 DEG C
Temperature in place 4h, this step is repeated 9 times；Blueberry pulp is placed in 10 DEG C soak 5 days, immersion process 60Hz frequency ultrasonic
Ripple processes；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 400kg trehalose in downy grape juice
And blueberry pulp, sealing and fermenting 5 days, fermentation temperature is 28 DEG C, obtains primary fermentation liquid；
(4) fermentation: by adding 40kg yeast in primary fermentation liquid, controlling fermentation temperature 19 DEG C, fermentation time is 10 days, fermentation
After end, separate after standing 7 hours, separate and obtain secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 7 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13 DEG C, obtains wine base；
(7) sterilization: it is at 60 DEG C 10 minutes that wine base is placed in temperature, loads in bottle, and use sterilizing installation to use ultraviolet pair
It carries out omnidistance sterilization treatment, after terminating, i.e. finished product.
Embodiment 3
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the blue berry that goes mouldy, by 600kg blue berry pulping, and add 2kg pectase, obtain blue
The certain kind of berries is starched；
(2) pretreatment: it is placement 2h at 10 DEG C that 1600kg downy grape fruit is placed in temperature；Again downy grape fruit is placed in 35 DEG C
Temperature in place 3h, this step is repeated 13 times；Blueberry pulp being placed in 11 DEG C soak 4 days, immersion process is super with 50Hz frequency
Sonicated；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add 300kg trehalose in downy grape juice
And blueberry pulp, sealing and fermenting 4 days, fermentation temperature is 26 DEG C, obtains primary fermentation liquid；
(4) fermentation: by adding 30kg yeast in primary fermentation liquid, controlling fermentation temperature 18 DEG C, fermentation time is 13 days, fermentation
After end, separate after standing 8 hours, separate and obtain secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 9 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 14 DEG C, obtains wine base；
(7) sterilization: it is at 70 DEG C 8 minutes that wine base is placed in temperature, loads in bottle, and use sterilizing installation to use ultraviolet to it
Carry out omnidistance sterilization treatment, after terminating, i.e. finished product.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and any
The change expected without creative work or replacement, all should contain within protection scope of the present invention.Therefore, the present invention
Protection domain should be as the criterion with the protection domain that claims are limited.
Claims (4)
1. a blueberries wine, it is characterised in that include the raw material of following parts by weight, downy grape 1500-1800 part, blue berry
500-800 part, trehalose 200-400 part, pectase 1-3 part and yeast 25-40 part；Making comprises the following steps:
(1) pluck: pluck fresh mature, without disease pest, without the downy grape of decayed fruit, carry out downy grape sorting destemming, after general sort
Downy grape clean up；Select maturation, without the blue berry that goes mouldy, by blue berry pulping, and add pectase, obtain blueberry pulp；
(2) pretreatment: downy grape fruit is placed at temperature is 1-18 DEG C placement 1-4h；Again downy grape fruit is placed in 25-45
DEG C temperature in place 1-4h, this step is repeated 5 times above；Blueberry pulp is placed in 10-12 DEG C soak 3-5 days；
(3) just fermentation: prepare downy grape juice by broken for pretreated downy grape, add trehalose and blue berry in downy grape juice
Slurry, sealing and fermenting 3-5 days, fermentation temperature is 25-28 DEG C, obtains primary fermentation liquid；
(4) fermentation: by adding yeast in primary fermentation liquid, controlling fermentation temperature 17-19 DEG C, fermentation time is 10-15 days,
After fermentation ends, separate after standing 7-10 hours, separate and obtain secondary fermentation liquid；
(5) clarification: secondary fermentation liquid is stood 7-10 days, filters with diatomite filter after wine body is clarified, obtains base liquor；
(6) aging: base liquor is placed in aging 2 to four years in the wine cellar of constant temperature 13-15 DEG C, obtains wine base；
(7) sterilization: be placed in by wine base at temperature is 60-80 DEG C 5-10 minute, loads in bottle, and uses sterilizing installation to carry out it
Omnidistance sterilization treatment, after terminating, i.e. finished product.
Blueberries wine the most according to claim 1, it is characterised in that go out in described step (7) filtration sterilization sterilization
Bacterium uses ultraviolet disinfection.
Blueberries wine the most according to claim 1, it is characterised in that blueberry pulp is placed in 10-12 DEG C and soaks 3-5 days processes
In, impose the ultrasonic Treatment of 30-60Hz frequency.
Blueberries wine the most according to claim 1, it is characterised in that described fermentation tank is dry oil free through killing
The fermentation tank of bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610763748.6A CN106222009A (en) | 2016-08-31 | 2016-08-31 | A kind of blueberries wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610763748.6A CN106222009A (en) | 2016-08-31 | 2016-08-31 | A kind of blueberries wine and preparation method thereof |
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| CN106222009A true CN106222009A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610763748.6A Pending CN106222009A (en) | 2016-08-31 | 2016-08-31 | A kind of blueberries wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057934A (en) * | 2017-05-26 | 2017-08-18 | 陈子凡 | A kind of sweet tea type blueberry wine and its fermentation technique |
| CN112940892A (en) * | 2019-11-26 | 2021-06-11 | 湖南唯有生物科技有限公司 | Production process formula of blueberry fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1952098A (en) * | 2006-11-01 | 2007-04-25 | 高桂英 | Blue berry grape wine and its preparing method |
| CN105132237A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Blueberry wine and brewing method thereof |
| CN105316148A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana wine preparation method |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
-
2016
- 2016-08-31 CN CN201610763748.6A patent/CN106222009A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1952098A (en) * | 2006-11-01 | 2007-04-25 | 高桂英 | Blue berry grape wine and its preparing method |
| CN105132237A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Blueberry wine and brewing method thereof |
| CN105316148A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana wine preparation method |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057934A (en) * | 2017-05-26 | 2017-08-18 | 陈子凡 | A kind of sweet tea type blueberry wine and its fermentation technique |
| CN112940892A (en) * | 2019-11-26 | 2021-06-11 | 湖南唯有生物科技有限公司 | Production process formula of blueberry fruit wine |
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Application publication date: 20161214 |
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