CN106520439A - Production process for producing low-alcoholism blueberry wine through low-temperature fermentation - Google Patents
Production process for producing low-alcoholism blueberry wine through low-temperature fermentation Download PDFInfo
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- CN106520439A CN106520439A CN201611010782.2A CN201611010782A CN106520439A CN 106520439 A CN106520439 A CN 106520439A CN 201611010782 A CN201611010782 A CN 201611010782A CN 106520439 A CN106520439 A CN 106520439A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The invention discloses a production process for producing low-alcoholism blueberry wine through low-temperature fermentation. The process comprises steps of processing raw materials, adjusting components, conducting fermentation, conducting filtering, conducting fining, conducting freezing, conducting filtering, and conducting sterilizing and filtering. The production process provided by the invention, by controlling yeast metabolism, can reduce foreign flavor caused by the fermentation of by-products and can improve product taste. The wine body is pure and full in taste and good in palatability. By replacing a conventional thermal sterilization technology with a biological membrane filtering sterilization technology, the damage to an anthocyanin bioactive substance, a flavoring substance and a pigment in a sterilizing process is relieved, and natural nutrient ingredients in blueberries are reserved to the greatest extent. The preservation rate of an anthocyanin content, after fermentation, reaches 64% or above.
Description
Technical field
The present invention relates to a kind of production technology of the low blueberry wine of low temperature fermentation production of production field of making wine.
Background technology
Also known as Pericarpium Citri tangerinae, fruit contains outside abundant carbohydrate, proteins,vitamins,minerals, also containing big blue berry
The polyphenoils of amount, superoxide dismutase（SOD）, anthocyanin, tannic acid, Folic Acid, the biological active substanceies such as flavonoid, wherein spend
The content of blue or green element is more up to 30 times of 50 times of Fructus Vitis viniferaes of Fructus Mali pumilae, is classified as five big health of the mankind by Food and Agricultural Organization of the United Nations
One of food；With the unique effects for preventing neural aging, cardiac function enhancing, improving eyesight and anticancer.China's blue berry plantation origin
In Changbaishan area, develop rapidly in south in recent years.China's blue berry cultivated area reaches 8,670,000 hectares at present, total output 10
Ten thousand tons.
Blueberry wine is high with the anthocyanidin content in its unique mouthfeel, abundant nutritional labeling and wine body, is all over the world
Consumer especially european consumer's is of interest, has defined the blueberry wine spending spree of globalization.However, the raw material for adopting is not
The deficiency that same and production technology is present, the blueberry fruit wine of the brew of China's fermented type blueberry wine, sugar-free extract are relatively low, and wine body is coarse
Typicality is not strong, lacks high-end product therefore.This technology adopts low temperature fermentation technology and membrane separation technique, optimization blueberry fruit wine life
Production. art technology, produces the low blueberry wine towards high-end market, the quality defect for overcoming blueberry fruit wine to exist.
The content of the invention
The present invention adopts low temperature fermentation technology and membrane separation technique, and the quality defect for overcoming blueberry fruit wine to exist, optimization are blue
Certain kind of berries technique for producing fruit wine technology, produces the low blueberry wine towards high-end market.
The present invention is achieved by the following technical solutions：
A kind of production technology of low temperature fermentation production minuent blueberry wine, it is characterised in that：The technique is comprised the following steps：
1）Feedstock treating
Ripe intact blueberry fresh fruit quick freeze is selected, stores standby, produced preposition at a temperature of 4-6 DEG C, blue berry will be freezed
Break process is carried out, pulp crushing rate exceedes the 90% of blue berry gross weight, in pulp, add potassium sulfite, dosage is 0.05 g/L；
2）Composition adjustment
Sugared content in fruit juice changes, the ice wine sugar content great disparity that variety classes berry is brewageed with the different of juice-type,
Therefore need to add white sugar（Or molasses）Deng material, blueberry pulp pol is adjusted to 15-17%, and pH is adjusted to as 3.3-4.2,
It is added to fermentation tank；
3）Fermentation
Yeast is scattered in the fruit juice of 20 times of volumes in 0.2g/L ratios, 30-45 minutes is activated, is waited broth temperature to be raised to 14-
16 DEG C, stirring accesses fermentation tank, opens 18-20 DEG C of low temperature fermentation of cooling water control fermentation temperature, no longer raises to alcoholic strength, pol
Less than 5g/L, main fermentation terminates, 6-10 days main fermentation time, wine liquid alcohol content：20 DEG C, 8.0-10.0% (V/V)；Residual sugar
(with glucose meter)：(40～50) g/L；Total acid (in terms of tartaric acid)：(5～7) g/L；Wine body color is dark red, with blue berry allusion quotation
The local flavor of type.Leading indicator has reached the standard of wine base production and has required, the storage rate after anthocyanidin content fermentation is up to 64%；
4）Filter
Fermentation ends, take from stream wine and enter after fermentation, and skin slag squeezes filter（Or centrifugation）, 18-20 DEG C ferments 20 days, plus sulfurous acid
Control terminates fermentation；
5）Lower glue
By technological requirement will be lower colloid in advance solvent after be sufficiently mixed with wine base again, lower glue is initially separated for 15 days or so, it is desirable to will
Kieselguhr is individually stirred in agitator tank by cellulose and kieselguhr with fruit wine, the mistake carried out using diatomite filter
Filter；
6）Freezing, filtration
Cryogenic temperature is 0.5～1 DEG C above freezing, is incubated 5 days, takes advantage of cold filtration, and wine body is as clear as crystal.
7）Aseptic filtration
With 0.45 μm of kieselguhr, biofilm filtration is made, wine body is rendered as the ruby red of standard to liquid before filling the container：Mouthfeel is soft
With, glycol, there is strong blue berry fruital without obvious astringent sense.
The pre-treating technology parameter of the fermentation is, at a temperature of 4-6 DEG C, freezing blue berry to be carried out break process, and sarcocarp breaks
Broken rate exceedes the 90% of blue berry gross weight, and blueberry pulp pol is adjusted to 15-17%, and pH is adjusted to 3.3-4.2, is added to fermentation
Tank.
The technological parameter of the fermentation be dry-pitching amount 0.2g/L, 16-18 DEG C of low temperature fermentation, main fermentation time 6-10
D, wine liquid alcohol content：20 DEG C, 8.0-10.0% (V/V)；Residual sugar (with glucose meter)：(40～50) g/L；Total acid is (with wine
Stone acid meter)：(5～7) g/L；Wine body color is dark red, and with the typical local flavor of blue berry, the storage rate after anthocyanidin content fermentation reaches
64%。
The present invention has following technical characterstic：
1st, the fermentation temperature of country's blueberry wine is generally greater than 20 DEG C at present, and fermenting speed is fast, low for equipment requirements, but wine body compares
It is coarse.This technology adopt 18-20 DEG C of low temperature fermentation, by control yeast metabolism lower due to fermentation byproduct bring it is different miscellaneous
Taste, improving product mouthfeel.Wine body note taste is pure full, good palatability.
2nd, this technology replaces traditional thermal sterilization technology using biofilm filtration sterilization technique, reduces anthocyanidin biological living
The property destruction of material, flavor substance and pigment in sterilization process, remains the natural nutrient component in blue berry to greatest extent.
Storage rate after anthocyanidin content fermentation is up to 64%.
3rd, this technology is fermented using low sugar degree, and in 8-10 degree, wine soma defecates refreshing, suitable high-end consumption city to product alcoholic strength
The needs of field especially female consumption colony.
Description of the drawings
Fig. 1 is production technological process.
Specific embodiment
Below in conjunction with the accompanying drawings present disclosure is further described：
It as shown is the production technological process of the low blueberry wine of low temperature fermentation production.
Processing step is as follows：
1st, Feedstock treating
Ripe intact blueberry fresh fruit quick freeze is selected, is stored standby.Production is preposition at a temperature of 4-6 DEG C, will freeze blue berry
Carry out break process, it is desirable to which pulp crushing rate exceedes the 90% of blue berry gross weight.Potassium metabisulfite, dosage 0.05 is added in pulp
g/L。
2nd, composition adjustment
Sugared content in fruit juice changes, the ice wine sugar content great disparity that variety classes berry is brewageed with the different of juice-type,
Therefore need to add white sugar（Or molasses）Deng material.This technology requires that blueberry pulp pol is adjusted to 15-17%, and pH is adjusted to
For 3.3-4.2, fermentation tank is added to.
3rd, ferment
Yeast is scattered in the fruit juice of 20 times of volumes in 0.2g/L ratios, 30-45 minutes is activated, is waited broth temperature to be raised to 14-
16 DEG C, stirring accesses fermentation tank, opens 18-20 DEG C of low temperature fermentation of cooling water control fermentation temperature.No longer raise to alcoholic strength, pol
Less than 5g/L, main fermentation terminates.Main fermentation time 6-10 d, wine liquid alcohol content：20 DEG C, 8.0-10.0% (V/V)；Residual sugar
(with glucose meter)：(40～50) g/L；Total acid (in terms of tartaric acid)：(5～7) g/L；Wine body color is dark red, with blue berry allusion quotation
The local flavor of type.Leading indicator has reached the standard of wine base production and has required, the storage rate after anthocyanidin content fermentation is up to 64%.
4th, filter
Fermentation ends, take from stream wine and enter after fermentation, and skin slag squeezes filter（Or centrifugation）, 18 ~ 20 DEG C ferment 20 days, plus sulfurous acid
Control terminates fermentation.
5th, lower glue
By technological requirement will be lower colloid in advance solvent after be sufficiently mixed with wine base again, lower 15 d of glue or so is initially separated, it is desirable to will
Kieselguhr is individually stirred in agitator tank by cellulose and kieselguhr with fruit wine, the mistake carried out using diatomite filter
Filter.
6th, freezing, filtration
Cryogenic temperature is 0.5～1 DEG C above freezing, is incubated 5 d, takes advantage of cold filtration, and wine body is as clear as crystal.
7th, aseptic filtration
With 0.45 μm of kieselguhr, biofilm filtration is made, wine body is rendered as the ruby red of standard to liquid before filling the container：Mouthfeel is soft
With, glycol, there is strong blue berry fruital without obvious astringent sense.
5th, conclusion
1st, fermented pretreatment technological parameter
At a temperature of 4-6 DEG C, freezing blue berry is carried out into break process, pulp crushing rate exceedes the 90% of blue berry gross weight.Blue berry
Slurry pol is adjusted to 15-17%, and pH is adjusted to 3.3-4.2, is added to fermentation tank.
2nd, fermentation parameter
Dry-pitching amount 0.2g/L, 18-20 DEG C of low temperature fermentation, main fermentation time 6-10 d, wine liquid alcohol content：20 DEG C,
8.0-10.0% (V/V)；Residual sugar (with glucose meter)：(40～50) g/L；Total acid (in terms of tartaric acid)：(5～7) g/L；Wine
Body color is dark red, with the typical local flavor of blue berry.Storage rate after anthocyanidin content fermentation is up to 64%.
3rd, rear road processing parameter
Wine liquid is rendered as the ruby red of standard, mouth through aging, lower colloid, freezing, filtration, biomembrane aseptic filtration, wine body
Feel soft, glycol, have strong blue berry fruital without obvious astringent sense.
Claims (3)
1. a kind of low temperature fermentation produces the production technology of low blueberry wine, it is characterised in that：The technique is comprised the following steps：
1）Feedstock treating
Ripe intact blueberry fresh fruit quick freeze is selected, stores standby, produce preposition at a temperature of 10-20 DEG C, will be freezing blue
The certain kind of berries carries out break process, and pulp crushing rate exceedes the 90% of blue berry gross weight, adds potassium sulfite in pulp, and dosage is 0.05 g/
L；
2）Composition adjustment
Sugared content in fruit juice changes, the ice wine sugar content great disparity that variety classes berry is brewageed with the different of juice-type,
Therefore need to add white sugar（Or molasses）, blueberry pulp pol is adjusted to 15-17%, and pH is adjusted to as 3.3-4.2, is added to
Fermentation tank；
3）Fermentation
Yeast is scattered in the fruit juice of 20 times of volumes in 0.2g/L ratios, 30-45 minutes is activated, is waited broth temperature to be raised to 14-
16 DEG C, stirring accesses fermentation tank, opens 18-20 DEG C of low temperature fermentation of cooling water control fermentation temperature, no longer raises to alcoholic strength, pol
Less than 5g/L, main fermentation terminates, 6-10 days main fermentation time, wine liquid alcohol content：20 DEG C, 8.0-10.0% (V/V)；Residual sugar
(with glucose meter)：(40～50) g/L；Total acid (in terms of tartaric acid)：(5～7) g/L；Wine body color is dark red, with blue berry allusion quotation
The local flavor of type；Leading indicator has reached the standard of wine base production and has required, the storage rate after anthocyanidin content fermentation is up to 64%；
4）Filter
Fermentation ends, take from stream wine and enter after fermentation, and skin slag squeezes filter（Or centrifugation）, 18 ~ 20 DEG C ferment 20 days, plus sulfurous acid
Control terminates fermentation；
5）Lower glue
By technological requirement will be lower colloid in advance solvent after be sufficiently mixed with wine base again, lower glue is initially separated for 15 days or so, it is desirable to will
Kieselguhr is individually stirred in agitator tank by cellulose and kieselguhr with fruit wine, the mistake carried out using diatomite filter
Filter；
6）Freezing, filtration
Cryogenic temperature is 0.5～1 DEG C above freezing, is incubated 5 days, takes advantage of cold filtration, and wine body is as clear as crystal；
7）Aseptic filtration
With 0.45 μm of kieselguhr, biofilm filtration is made, wine body is rendered as the ruby red of standard to liquid before filling the container：Mouthfeel is soft
With, glycol, there is strong blue berry fruital without obvious astringent sense.
2. the low temperature fermentation according to claim 1 produces the production technology of low blueberry wine, it is characterised in that：Described
The pre-treating technology parameter of ferment is, at a temperature of 4-6 DEG C, freezing blue berry to be carried out break process, and it is total that pulp crushing rate exceedes blue berry
The 90% of weight, blueberry pulp pol are adjusted to 15-17%, and pH is adjusted to 3.3-4.2, is added to fermentation tank.
3. the low temperature fermentation according to claim 1 produces the production technology of low blueberry wine, it is characterised in that：Described
The technological parameter of ferment is dry-pitching amount 0.2g/L, and 16-18 DEG C of low temperature fermentation, main fermentation time 6-10 d, wine liquid ethanol contain
Amount：20 DEG C, 8.0-10.0% (V/V)；Residual sugar (with glucose meter)：(40～50) g/L；Total acid (in terms of tartaric acid)：(5～
7)g/L；Wine body color is dark red, and with the typical local flavor of blue berry, the storage rate after anthocyanidin content fermentation is up to 64%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN108165423A (en) * | 2018-03-23 | 2018-06-15 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of brewing method of blueberry fermented wine of fermented wine |
| CN108865581A (en) * | 2018-08-14 | 2018-11-23 | 中山市满源农业有限公司 | Probiotics fresh fermented fruit wine and its low-temperature brewing technique |
| CN108893229A (en) * | 2018-07-17 | 2018-11-27 | 江苏省农业科学院 | A kind of brewing method increasing blueberry wine fruity |
| CN108949454A (en) * | 2018-09-10 | 2018-12-07 | 天津农学院 | A kind of production method of granulated blueberry wine |
| CN111196979A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Low-alcohol-content dry blueberry wine brewing method |
| CN113234560A (en) * | 2021-06-07 | 2021-08-10 | 福建技术师范学院 | Preparation method of semi-dry blueberry wine |
| CN113930311A (en) * | 2021-11-12 | 2022-01-14 | 常州大学 | Whole-process anti-oxidation brewing method for combination of honey and blueberries and application |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107815370A (en) * | 2017-11-17 | 2018-03-20 | 华坪县腾辉酒业有限公司 | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof |
| CN108165423A (en) * | 2018-03-23 | 2018-06-15 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of brewing method of blueberry fermented wine of fermented wine |
| CN108893229A (en) * | 2018-07-17 | 2018-11-27 | 江苏省农业科学院 | A kind of brewing method increasing blueberry wine fruity |
| CN108893229B (en) * | 2018-07-17 | 2021-11-19 | 江苏省农业科学院 | Brewing method for increasing fruit aroma of blueberry wine |
| CN108865581A (en) * | 2018-08-14 | 2018-11-23 | 中山市满源农业有限公司 | Probiotics fresh fermented fruit wine and its low-temperature brewing technique |
| CN108949454A (en) * | 2018-09-10 | 2018-12-07 | 天津农学院 | A kind of production method of granulated blueberry wine |
| CN111196979A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Low-alcohol-content dry blueberry wine brewing method |
| CN113234560A (en) * | 2021-06-07 | 2021-08-10 | 福建技术师范学院 | Preparation method of semi-dry blueberry wine |
| CN113930311A (en) * | 2021-11-12 | 2022-01-14 | 常州大学 | Whole-process anti-oxidation brewing method for combination of honey and blueberries and application |
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Application publication date: 20170322 |