CN111793544A - Blueberry fruit wine manufacturing process capable of increasing anthocyanin content - Google Patents
Blueberry fruit wine manufacturing process capable of increasing anthocyanin content Download PDFInfo
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- CN111793544A CN111793544A CN202010712014.1A CN202010712014A CN111793544A CN 111793544 A CN111793544 A CN 111793544A CN 202010712014 A CN202010712014 A CN 202010712014A CN 111793544 A CN111793544 A CN 111793544A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 30
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 30
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 30
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 25
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 25
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 25
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 25
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 244000077233 Vaccinium uliginosum Species 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 10
- 238000007599 discharging Methods 0.000 claims abstract description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229940043349 potassium metabisulfite Drugs 0.000 claims abstract description 7
- 235000010263 potassium metabisulphite Nutrition 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 21
- 230000005484 gravity Effects 0.000 claims description 17
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 235000014101 wine Nutrition 0.000 claims description 13
- 238000009924 canning Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000006213 oxygenation reaction Methods 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 210000003792 cranial nerve Anatomy 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A blueberry fruit wine manufacturing process for improving anthocyanin content comprises the following steps: pouring the blueberry fruits into a pulp pump for pulping; adding potassium metabisulfite and pectinase, pumping into a fermentation tank, discharging juice, heating in water bath, adding yeast solution into the juice, returning to the fermentation tank, fermenting for the first time, and adding white sugar. Discharging the pulp, returning to the tank, adding yeast solution, transferring to a clarifying tank, filling, strictly controlling the manufacture of each process in the process, ensuring the quality of the finally produced fruit wine, improving the content of anthocyanin by utilizing secondary fermentation, improving the taste, improving the health-care function of the fruit wine by improving the anthocyanin, and having the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human immunity and the like.
Description
Technical Field
The invention relates to the technical field of sewage treatment, in particular to a blueberry fruit wine manufacturing process for improving anthocyanin content.
Background
The blueberry fruit contains rich nutrient components, especially anthocyanin, and has good nutrition and health care effects, and also has the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human immunity and the like. The earliest countries for blueberry cultivation were the united states, but the cultivation history to date was less than a hundred years. It is one of five healthy fruits recommended by the world food and agriculture organizations because of its high health value.
The fruit wine is wine which is fermented into alcohol by yeast by using sugar of the fruit, and contains the flavor of the fruit and the alcohol. The fruit wine is a future development direction, the research and development of the fruit wine can increase the income of fruit growers, and the fruit industry supply side innovation is promoted; and partial grain brewing wine market can be converted, and consumption of white spirit and beer is replaced, so that consumption of grains is reduced.
However, the fruit wine prepared by the traditional fruit wine process has poor taste, and simultaneously has low health-care function due to short fermentation time and low anthocyanin content.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a blueberry fruit wine manufacturing process for improving the anthocyanin content.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a blueberry fruit wine manufacturing process for improving anthocyanin content comprises the following steps:
step 1, selecting fully mature, disease-free and mildew-free blueberry fruits as raw materials, removing impurities and washing clean soil on the surface; thawing the frozen fruits in advance, pouring the thawed fruits into a pulp pump for pulping;
step 2, adding potassium metabisulfite and pectinase in the pulping process, wherein the adding proportion of the potassium metabisulfite to the raw materials is 5g to 100g, the adding proportion of the pectinase to the raw materials is 2-3g to 100g, introducing the mixture into a fermentation tank through a pulp pump, and filling the mixture to 100L to the maximum;
step 3, discharging the fruit juice from a half barrel, heating the fruit juice to 30 ℃ in a water bath, pouring yeast solution into the fruit juice according to the proportion of 300 g/ton, wherein yeast obviously grows in the period, uniformly stirring the yeast solution for 0.5 hour, pouring the yeast solution back to the fermentation tank, and performing primary fermentation;
step 4, dissolving the white granulated sugar with water, and adding the white granulated sugar into a fermentation tank according to the dosage of 5kg/50 kg;
and 5, observing the specific gravity of the fermentation tank at any moment, discharging the slurry every day and returning the slurry to the tank for 2 times of oxygenation when the specific gravity is 1.05-1.06 in the vigorous fermentation period of the yeast, stirring the fermentation tank to float up and ferment the pomace, and stirring for 1-2 times every day at ordinary times.
When the specific gravity is 1.03, the mixture is placed in an air-isolated manner for 1 week;
and 6, adding yeast solution with the dosage of 200 g/ton, performing secondary fermentation, transferring to a clarifying tank when the specific gravity is reduced from 1.08 to 0.99, and filling.
The improvement of the invention is that the air isolation in the step 5 is CO addition2。
The supernatant of the clarified liquid can be directly used for canning blueberry wine or standing in a clarifying tank for 7-15 days, the temperature is controlled at 18-20 ℃, and canning is carried out when the total acid is 5-6.
The invention is improved in that the temperature in the fermentation tank is controlled at 14-18 ℃.
In order to improve the fermentation effect, the invention has the improvement that the temperature of the first fermentation is 14 ℃, and the temperature of the second fermentation is controlled at 16 ℃.
In order to improve the stirring effect, the invention improves that the stirring speed in the step 3 is 60-70 r/min.
In order to improve the activity of the pectinase, the invention improves that the pectinase in the step 2 is dissolved by warm water at 40 ℃.
In order to improve the activity of the yeast, the invention improves that the yeast dissolving liquid in the step 3 is specifically used for dissolving the yeast by using fruit juice at 40 ℃.
(III) advantageous effects
Compared with the prior art, the invention provides a blueberry fruit wine manufacturing process for improving anthocyanin content, which has the following beneficial effects:
the production of each procedure is strictly controlled in the flow, the quality of the finally produced fruit wine is ensured, the content of anthocyanin is improved by secondary fermentation, the taste is improved, and meanwhile, the health-care function of the fruit wine is improved by the improvement of the anthocyanin, and the fruit wine has the functions of preventing cranial nerve aging, strengthening heart, resisting cancer, softening blood vessels, enhancing human immunity and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention relates to a blueberry fruit wine manufacturing process for improving anthocyanin content, which comprises the following steps:
step 1, selecting fully mature, disease-free and mildew-free blueberry fruits as raw materials, removing impurities and washing clean soil on the surface; the frozen fruit is thawed in advance and poured into a pulp pump for pulping.
The fruit pulp pump can be a conventional fruit pulp pump in the field of traditional wine or other fruit wines, the invention is not described in detail, and in addition, the blueberry can be cleaned by a cleaning machine or by hand.
Step 2, adding 5g/100 jin (100 g/ton) of potassium metabisulfite and pectinase (dissolved in warm water at 40 ℃ and 2-3g/100 jin); introducing into a fermentation tank via pulp pump, canning to 100L (80%), discharging pulp, measuring sugar content and specific gravity, recording, and predicting alcohol content and sugar content.
And 3, discharging the fruit juice to a half barrel, heating the fruit juice to 30 ℃ in a water bath, pouring yeast solution (the amount of the fruit juice solution at 40 ℃ is 300 g/ton) into the barrel, wherein the yeast obviously grows in the period of time, stirring the mixture, and pouring the mixture back to the fermentation tank after half an hour.
Specifically, the temperature of the first fermentation is controlled at 14 ℃, the stability of the fermentation process is guaranteed, meanwhile, the uniform stirring is carried out at the stirring speed of 60-70 r/min, the uniform mixing is guaranteed, meanwhile, the stirring is carried out for half an hour, and then, the fermentation tank is reversed to carry out the first stirring.
Step 4, adding white granulated sugar (dissolved by hot water with the dosage of 5KG/50 KG.)
And 5, during the vigorous fermentation period of the yeast with the specific gravity of 1.05-1.06, the slurry is placed every day, the fermentation tank is returned to the tank for 2 times of oxygenation, the fermentation tank is stirred to float up and ferment the pomace, the stirring is usually carried out for 1-2 times every day, and the stirring can be carried out by only stirring the pomace evenly and manually.
Step 6, when the specific gravity is 1.03, adding CO2The air-isolated placement is performed for 1 week, however, other air-isolated forms can be adopted, and the invention is not limited in any way.
And 7, adding yeast solution (with the dosage of 200 g/ton) for secondary fermentation, transferring to a clarifying tank when the specific gravity is reduced from 1.08 to 0.99, directly using the supernatant for canning the blueberry wine or standing for 7-15 days in the clarifying tank, controlling the temperature to be 18-20 ℃, canning when the total acid is 5-6, and specifically controlling the temperature of the secondary fermentation to be 16 ℃.
After the first fermentation is finished, if the last fermentation temperature is continuously adopted, the activity of the yeast is influenced, so that the effect is better when the temperature of the second fermentation is 16 ℃ obtained through experiments.
Example 2:
the invention relates to a blueberry fruit wine manufacturing process for improving anthocyanin content, which comprises the following steps:
step 1, selecting fully mature, disease-free and mildew-free blueberry fruits as raw materials, removing impurities and washing clean soil on the surface; the frozen fruit is thawed in advance and poured into a pulp pump for pulping.
Step 2, adding 5g/100 jin (100 g/ton) of potassium metabisulfite and pectinase (dissolved in warm water at 40 ℃ and 2-3g/100 jin); introducing into a fermentation tank via pulp pump, canning to 100L (80%), discharging pulp, measuring sugar content and specific gravity, recording, and predicting alcohol content and sugar content.
And 3, discharging the fruit juice to a half barrel, heating the fruit juice to 30 ℃ in a water bath, pouring yeast solution (the amount of the fruit juice solution at 40 ℃ is 300 g/ton) into the barrel, wherein the yeast obviously grows in the period of time, stirring the mixture, and pouring the mixture back to the fermentation tank after half an hour.
Step 4, adding white granulated sugar (dissolved by hot water with the dosage of 5KG/50 KG.)
And 5, during the vigorous fermentation period of the yeast with the specific gravity of 1.05-1.06, the slurry is placed every day, the fermentation tank is returned to the tank for 2 times of oxygenation, the fermentation tank is stirred to float up and ferment the pomace, the stirring is usually carried out for 1-2 times every day, and the stirring can be carried out by only stirring the pomace evenly and manually.
Step 6, when the specific gravity is 1.03, adding CO2The air-isolated placement is performed for 1 week, however, other air-isolated forms can be adopted, and the invention is not limited in any way.
And 7, adding yeast solution (with the dosage of 200 g/ton) for secondary fermentation, transferring to a clarifying tank when the specific gravity is reduced from 1.08 to 0.99, directly using the supernatant for canning the blueberry wine or standing for 7-15 days in the clarifying tank, controlling the temperature to be 18-20 ℃, canning when the total acid is 5-6, and specifically controlling the temperature of the secondary fermentation to be 14 ℃.
The observation of the specific gravity can be directly seen through the fermentation tank, and if the fermentation tank does not have the function, the fermentation tank can be externally connected with a conventional testing tool.
The fruit wine prepared by the process is an experimental group 1 and an experimental group 2, the fruit wine which is fermented in sequence is a control group, and the final juice yield (%), the alcoholic strength (%), the total sugar (g/L), the total acid (g/L) and the total content (mg/L) of anthocyanin components are counted, as shown in the table below
The results in the table show that the juice yield and the anthocyanin content are greatly improved by adopting a new method, the taste is improved, and the health-care function of the blueberry fruit wine is improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A blueberry fruit wine manufacturing process for improving anthocyanin content is characterized by comprising the following steps:
step 1, selecting fully mature, disease-free and mildew-free blueberry fruits as raw materials, removing impurities and washing clean soil on the surface; thawing the frozen fruits in advance, pouring the thawed fruits into a pulp pump for pulping;
step 2, adding potassium metabisulfite and pectinase in the pulping process, wherein the adding proportion of the potassium metabisulfite to the raw materials is 5g to 100g, the adding proportion of the pectinase to the raw materials is 2-3g to 100g, introducing the mixture into a fermentation tank through a pulp pump, and filling the mixture to 100L to the maximum;
step 3, discharging the fruit juice from a half barrel, heating the fruit juice to 30 ℃ in a water bath, pouring yeast solution into the fruit juice according to the proportion of 300 g/ton, wherein yeast obviously grows in the period, uniformly stirring the yeast solution for 0.5 hour, pouring the yeast solution back to the fermentation tank, and performing primary fermentation;
step 4, dissolving the white granulated sugar with water, and adding the white granulated sugar into a fermentation tank according to the dosage of 5kg/50 kg;
and 5, observing the specific gravity of the fermentation tank at any moment, discharging the slurry every day and returning the slurry to the tank for 2 times of oxygenation when the specific gravity is 1.05-1.06 in the vigorous fermentation period of the yeast, stirring the fermentation tank to float up and ferment the pomace, and stirring for 1-2 times every day at ordinary times.
When the specific gravity is 1.03, the mixture is placed in an air-isolated manner for 1 week;
and 6, adding yeast solution with the dosage of 200 g/ton, performing secondary fermentation, transferring to a clarifying tank when the specific gravity is reduced from 1.08 to 0.99, and filling.
2. The blueberry wine manufacturing process for increasing anthocyanin content in claim 1, wherein air isolation in the step 5 is adding CO2。
3. The process for manufacturing the blueberry wine with the increased anthocyanin content as claimed in claim 1, wherein the supernatant of the clear liquid can be directly used for canning blueberry wine or standing in a clearing tank for 7-15 days, the temperature is controlled at 18-20 ℃, and canning is carried out when the total acid is 5-6 ℃.
4. The blueberry wine manufacturing process capable of improving the anthocyanin content is characterized in that the temperature in the fermentation tank is controlled to be 14-18 ℃.
5. The blueberry wine manufacturing process for improving the anthocyanin content is characterized in that the temperature of the first fermentation is 14 ℃, and the temperature of the second fermentation is controlled at 16 ℃.
6. The blueberry fruit wine manufacturing process for increasing the anthocyanin content is characterized in that the stirring speed in the step 3 is 60-70 r/min.
7. The blueberry wine manufacturing process for increasing the anthocyanin content in claim 1, wherein the pectinase in the step 2 is dissolved by warm water at 40 ℃.
8. The blueberry wine manufacturing process for increasing the anthocyanin content in claim 1, wherein the yeast solution in the step 3 is to dissolve yeast by using a fruit juice solution at 40 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010712014.1A CN111793544A (en) | 2020-07-22 | 2020-07-22 | Blueberry fruit wine manufacturing process capable of increasing anthocyanin content |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010712014.1A CN111793544A (en) | 2020-07-22 | 2020-07-22 | Blueberry fruit wine manufacturing process capable of increasing anthocyanin content |
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| CN111793544A true CN111793544A (en) | 2020-10-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410413A (en) * | 2022-03-21 | 2022-04-29 | 江苏怡亨酒庄有限公司 | Preparation method of blueberry fruit wine rich in anthocyanin and selenium |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101671612A (en) * | 2008-12-24 | 2010-03-17 | 汤真 | Palmleaf raspberry fruit wine and brewing process thereof |
| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
| CN103060155A (en) * | 2013-01-30 | 2013-04-24 | 中国农业大学 | Brewing technique of blueberry wine |
| CN106967562A (en) * | 2017-05-19 | 2017-07-21 | 贵州省仁怀市金水湾果业有限公司 | A kind of processing technology of blueberry wine |
| CN109097220A (en) * | 2018-08-03 | 2018-12-28 | 领航葡萄酒业有限公司 | Fruity type blueberry wine zymotechnique |
-
2020
- 2020-07-22 CN CN202010712014.1A patent/CN111793544A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101671612A (en) * | 2008-12-24 | 2010-03-17 | 汤真 | Palmleaf raspberry fruit wine and brewing process thereof |
| JP2010246517A (en) * | 2009-04-15 | 2010-11-04 | Ryoji Nakamura | Method for producing blueberry fruit wine |
| CN103060155A (en) * | 2013-01-30 | 2013-04-24 | 中国农业大学 | Brewing technique of blueberry wine |
| CN106967562A (en) * | 2017-05-19 | 2017-07-21 | 贵州省仁怀市金水湾果业有限公司 | A kind of processing technology of blueberry wine |
| CN109097220A (en) * | 2018-08-03 | 2018-12-28 | 领航葡萄酒业有限公司 | Fruity type blueberry wine zymotechnique |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410413A (en) * | 2022-03-21 | 2022-04-29 | 江苏怡亨酒庄有限公司 | Preparation method of blueberry fruit wine rich in anthocyanin and selenium |
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