CN105733881A - Blueberry fermented wine and preparing method thereof - Google Patents
Blueberry fermented wine and preparing method thereof Download PDFInfo
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- CN105733881A CN105733881A CN201610212862.XA CN201610212862A CN105733881A CN 105733881 A CN105733881 A CN 105733881A CN 201610212862 A CN201610212862 A CN 201610212862A CN 105733881 A CN105733881 A CN 105733881A
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- 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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Abstract
The invention relates to the technical field of blueberry wine preparation, in particular to blueberry fermented wine and a preparing method thereof.In the treatment process, blueberries are cleaned with a metabisulfite solution, acid liquor formed by oxidation when exposed juice of the blueberries makes contact with air can be reduced and removed, the blueberries used in follow-up fermentation treatment is high in quality, the blueberries is inoculated with brewer's yeast for seal fermentation, and oxidation browning on the surfaces of the blueberries is avoided, the turbid probability of the blueberry wine is reduced, precipitate is avoided, and quality of blueberry fermented wine is improved; acidity of the blueberry fermented wine can be effectively reduced, and alcoholic strength is improved.Fermentation temperature adjustment is combined to conduct fermentation fully, the sugar degree is substantially reduced, and alcoholic strength is high; in combination of addition of a clarifying agent and low-temperature high-humidity storage, the obtained blueberry fermented wine is pure, mild, tasty, refreshing, fine in mouthfeel and lingering in aftertaste and has unique blueberry flavor, and coordination of all fragrances is achieved.
Description
Technical field
The present invention relates to blueberry wine manufacture technology field, especially a kind of blue berry fermented wine and preparation method thereof.
Background technology
Blue berry, Blueberry, mean blue berry, belong to Ericaceae, Vaccinium plant, in Guizhou Province, plantation is extensively.Blue berry flavor sweet juice is many, meat is fine and close, crisp tasty and refreshing, have fragrant, rich in anthocyanidin, protein, fat, inorganic salt, calcium, ferrum and several amino acids, it is rich in anthocyanidin, has activation retina effect, it is possible to strengthening vision, it is prevented that eyeball is tired.It is one of five big healthy fruit of recommending of the World Food Programme.Blue berry can effectively reduce cholesterol, it is prevented that atherosclerosis, promotes cardiovascular health；There are cardiac function enhancing, prophylaxis of cancer and cardiopathic effect, can prevent that cranial nerve is old and feeble, it is mental to strengthen；In addition, its can also to Common Cold, have sore throat and the disease such as diarrhoea has and alleviates and effect for the treatment of.
At present, the blue berry product category on market is more, only in blueberry wine technical field, the open amount of its product category and technical literature is all innumerable, but, blue berry fermented wine of the prior art, its production process also exists fermentation period long, the alcoholic strength of product is on the low side, and pol is high, it is easy to oxidizing brown stain also produces activated flavour, and easily there is muddiness in the blueberry wine obtained, producing precipitation, cause the inferior quality of blueberry wine, the shelf-life is shorter.
In consideration of it, this researcher is in conjunction with long-term exploration practice, the preparation technology of blue berry fermented wine being adjusted, the quality improving for blue berry fermented wine brings a kind of new approaches.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the present invention provides a kind of blue berry fermented wine and preparation method thereof.
It is achieved particular by techniques below scheme:
A kind of blue berry fermented wine manufacture method, after blue berry is laid particular stress on sulfite solution cleaning, accesses saccharomyces cerevisiae and carries out sealing and fermenting, and waiting to ferment to liquid covers blueberry residue and in clarifying state, is released by liquid, obtains wine base；Remaining blueberry residue is squeezed, obtains squeezing wine；Wine base and squeezing wine being mixed or do not mixed, adjusts temperature and be 19-21 DEG C, fill fermentation tank, processing to sugar content is 2-4g/L, obtains the blueberry wine fermented；Being loaded into hermetic container, add 11-18g clarifier according to the every 100 liters blueberry wines fermented, stir, being placed in temperature is 8～12 DEG C, and the environment that relative humidity is 80-90% is stored 8-10 days；By its fine straining, bottling, sterilizing, obtain blue berry fermented wine.
Its clarifier is in the process added, and it is by being stirred with the blueberry wine fermented on a small quantity by clarifier, then is added into.The blueberry wine that the Specific amounts of the blueberry wine fermented on a small quantity here ferments preferably in 1g clarifier and 0.1～0.7g stirs.
The present invention is in processing procedure, blue berry is adopted and lays particular stress on sulfite solution cleaning, make the exposed fruit juice out of blue berry with air contact after cause oxidation formed acid solution reduced and removed, make the blue berry quality processed for subsequent fermentation higher, accessed saccharomyces cerevisiae sealing and fermenting again, it is to avoid the oxidizing brown stain on blue berry surface, reduced blueberry wine muddiness probability, avoid and precipitated generation, improve the quality of blue berry fermented wine；And the acidity in blue berry fermented wine can be effectively reduced, improve alcoholic strength；Fully ferment in conjunction with adjusting fermentation temperature so that pol is significantly reduced, improve alcoholic strength；And add in conjunction with clarifier, low temperature and high humidity storage so that the blue berry fermented wine alcohol that obtains and tasty and refreshing, Zhu Xiang coordinates, delicate mouthfeel, and aftertaste is long, has the blueberry flavor of uniqueness.
The manufacture method of the blue berry fermented wine of the present invention can effectively make flavor substance that blue berry contains and various nutritional labeling obtain substantial amounts of preservation, reduce the residual sugar amount in blue berry fermented wine, improve the alcoholic strength of blue berry fermented wine, shorten the fermentation period of blue berry fermented wine；And control relatively low for temperature during the fermentation, avoid and cause scattering and disappearing of the nutritional labelings such as anthocyanidin during the fermentation, improve the quality of blue berry fermented wine so that the blue berry fermented wine of preparation has the local flavor that blue berry is unique so that its alcohol and tasty and refreshing, delicate mouthfeel.
The manufacture method of the blue berry fermented wine of the present invention is simple, it is easy to operation, it is possible to realize a large amount of productions of scale, industrialization.
The present invention is in processing procedure, it is possible to ferment after being pulverized by blue berry.
Detailed description of the invention
Below in conjunction with specific embodiment technical scheme done further restriction, but the scope claimed is not only limited to the description made.
Embodiment 1
Select neat, bright in colour and without blue berry damaged, that go mouldy as blue berry fermented wine raw material, after blue berry is cleaned up, spread and dry in the shade；
Being adopted by blue berry after laying particular stress on sulfite solution cleaning, access saccharomyces cerevisiae and carry out sealing and fermenting, waiting to ferment to liquid covers blueberry residue and in clarifying state, is released by liquid, obtains wine base；Remaining blueberry residue is squeezed, obtains squeezing wine；Wine base and squeezing wine are mixed or do not mixed, and adjusting temperature is 19 DEG C, fills fermentation tank, and processing to sugar content is 2g/L, obtains the blueberry wine fermented；Being loaded into hermetic container, add 11g clarifiers according to the every 100 liters blueberry wines that ferment, stir, being placed in temperature is 8 DEG C, relative humidity be 80% environment store 8 days；By its fine straining, bottling, sterilizing, obtain blue berry fermented wine.
Embodiment 2
Select neat, bright in colour and without blue berry damaged, that go mouldy as blue berry fermented wine raw material, after blue berry is cleaned up, spread and dry in the shade, crush；
Being adopted by blue berry after laying particular stress on sulfite solution cleaning, access saccharomyces cerevisiae and carry out sealing and fermenting, waiting to ferment to liquid covers blueberry residue and in clarifying state, is released by liquid, obtains wine base；Remaining blueberry residue is squeezed, obtains squeezing wine；Wine base and squeezing wine are mixed or do not mixed, and adjusting temperature is 21 DEG C, fills fermentation tank, and processing to sugar content is 4g/L, obtains the blueberry wine fermented；Being loaded into hermetic container, add 18g clarifiers according to the every 100 liters blueberry wines that ferment, stir, being placed in temperature is 12 DEG C, relative humidity be 90% environment store 8-10 days；By its fine straining, bottling, sterilizing, obtain blue berry fermented wine.
Embodiment 3
On the basis of embodiment 1, other are all with embodiment 1, a kind of blue berry fermented wine manufacture method, being adopted by blue berry after laying particular stress on sulfite solution cleaning, access saccharomyces cerevisiae and carry out sealing and fermenting, waiting to ferment to liquid covers blueberry residue and in clarifying state, liquid is released, obtains wine base；Remaining blueberry residue is squeezed, obtains squeezing wine；Wine base and squeezing wine are mixed or do not mixed, and adjusting temperature is 20 DEG C, fills fermentation tank, and processing to sugar content is 3g/L, obtains the blueberry wine fermented；Being loaded into hermetic container, add 15g clarifiers according to the every 100 liters blueberry wines that ferment, stir, being placed in temperature is 11 DEG C, relative humidity be 85% environment store 8-10 days；By its fine straining, bottling, sterilizing, obtain blue berry fermented wine.Described saccharomyces cerevisiae, its cultural method is to weigh 10g saccharomyces bayanus, adds 10 times of culture fluid, shaken well, is incubated 25min in 35 DEG C, and in insulating process, each 10min, and vibration once, completes saccharomyces bayanus activation, then after tame and cultivating, to obtain final product.
Described culture fluid, it is aseptic aqueous solution containing 4% glucose by percentage to the quality.
Described lays particular stress on sulfite solution, and its mass concentration is 0.25%.Described lays particular stress on sulphite, and it is sodium metabisulfite.Described access saccharomyces cerevisiae, its access amount is calculated as 50kg with saccharomyces bayanus amount and pulverizes blue berry, accesses 1g.
Described sealing and fermenting, its fermentation temperature is 22 DEG C.Described clarifier is egg albumen powder.
Described sterilizing, is in bottling, and after having sealed, being placed on temperature is process 10min at 60 DEG C.
Embodiment 4
On the basis of embodiment 2, other are all with embodiment 2, a kind of blue berry fermented wine manufacture method, described saccharomyces cerevisiae, its cultural method is to weigh 10g saccharomyces bayanus, adds 11 times of culture fluid, shaken well, it is incubated 30min in 35 DEG C, and in insulating process, each 10min, vibration is once, complete saccharomyces bayanus activation, then tame cultivate after, to obtain final product.Described culture fluid, it is aseptic aqueous solution containing 4% glucose by percentage to the quality.
Described lays particular stress on sulfite solution, and its mass concentration is 0.3%.Described lays particular stress on sulphite, and it is potassium metabisulfite.Described access saccharomyces cerevisiae, its access amount is calculated as 50kg with saccharomyces bayanus amount and pulverizes blue berry, accesses 1g.Described sealing and fermenting, its fermentation temperature is 25 DEG C.Described clarifier is Ovum Gallus domesticus album.When adding Ovum Gallus domesticus album, the blueberry wine that 100 liters ferment adds the Ovum Gallus domesticus album of 3 eggs.Described sterilizing, is in bottling, and after having sealed, being placed on temperature is process 15min at 70 DEG C.
Embodiment 5
On the basis of embodiment 2, other are all with embodiment 2, a kind of blue berry fermented wine manufacture method, described saccharomyces cerevisiae, its cultural method is to weigh 10g saccharomyces bayanus, adds 10 times of culture fluid, shaken well, it is incubated 25min in 35 DEG C, and in insulating process, each 10min, vibration is once, complete saccharomyces bayanus activation, then tame cultivate after, to obtain final product.Described culture fluid, it is aseptic aqueous solution containing 4% glucose by percentage to the quality.Described lays particular stress on sulfite solution, and its mass concentration is 0.25%.Described lays particular stress on sulphite, and it is potassium metabisulfite.Described access saccharomyces cerevisiae, its access amount is calculated as 50kg with saccharomyces bayanus amount and pulverizes blue berry, accesses 1g.Described sealing and fermenting, its fermentation temperature is 23 DEG C.Described clarifier is Ovum Gallus domesticus album.When adding Ovum Gallus domesticus album, the blueberry wine that 100 liters ferment adds the Ovum Gallus domesticus album of 2 eggs.Described sterilizing, is in bottling, and after having sealed, being placed on temperature is process 13min at 65 DEG C.When addition Ovum Gallus domesticus album is as clarifier, it is after Ovum Gallus domesticus album is broken into pasty state, after being adopted the blueberry wine fermented to carry out modified stirring, it is poured into again, when the blueberry wine fermented of employing is modified, it adds 1mL with the Ovum Gallus domesticus album that amount is 1 egg that the blueberry wine fermented is modified.
Blue berry fermented wine prepared by the present invention, it saves flavor substance and the various nutritional labeling that blue berry contains, and reduces residual sugar amount, shortens fermentation period, this fermented wine alcohol and tasty and refreshing, and Zhu Xiang coordinates, and delicate mouthfeel, aftertaste is long, has the peculiar flavour of blue berry.And contrast processes by experiment, its ratio traditional blue berry fermentation process cycle time 2-3 days, and deposit experiment through the shelf-life and prove: its shelf-life is longer, 3 years are deposited under normal temperature environment, and find no any turbid phenomenon or precipitation generation, and after 3 years.It is carried out mouthfeel experiment, and it is still that alcohol and tasty and refreshing, and Zhu Xiang coordinates, and delicate mouthfeel, aftertaste is long；Visible, this blue berry fermented wine has preferably quality, and the content enabling to the anthocyanidin in blue berry obtains substantial amounts of preservation so that the health-care effect of blue berry fermented wine is obvious, it is possible to effectively alleviate eyestrain.
It is necessary at this to illustrate: the description of above-described embodiment and experiment term is only used to help those skilled in the art's understanding to technical scheme; it it is not the restriction to technical scheme; for this; those skilled in the art make the improvement without prominent essential characteristics and marked improvement, the protection category of the balanced common saying present invention on this basis.
Claims (10)
1. a blue berry fermented wine manufacture method, it is characterised in that adopted by blue berry after laying particular stress on sulfite solution cleaning, access saccharomyces cerevisiae and carry out sealing and fermenting, waiting to ferment to liquid covers blueberry residue and in clarifying state, is released by liquid, obtains wine base；Remaining blueberry residue is squeezed, obtains squeezing wine；Wine base and squeezing wine being mixed or do not mixed, adjusts temperature and be 19-21 DEG C, fill fermentation tank, processing to sugar content is 2-4g/L, obtains the blueberry wine fermented；Being loaded into hermetic container, add 11-18g clarifier according to the every 100 liters blueberry wines fermented, stir, being placed in temperature is 8～12 DEG C, and the environment that relative humidity is 80-90% is stored 8-10 days；By its fine straining, bottling, sterilizing, obtain blue berry fermented wine.
2. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described saccharomyces cerevisiae, its cultural method is to weigh 10g saccharomyces bayanus, add 9-11 times of culture fluid, shaken well, be incubated 20-30min in 35 DEG C, and in insulating process, each 10min, vibration once, completes saccharomyces bayanus activation, after being tamed cultivation again, to obtain final product.
3. blue berry fermented wine manufacture method as claimed in claim 2, it is characterised in that described culture fluid, it is aseptic aqueous solution containing 4% glucose by percentage to the quality.
4. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described lays particular stress on sulfite solution, and its mass concentration is 0.2-0.3%.
5. the blue berry fermented wine manufacture method as described in claim 1 or 4, it is characterised in that described lays particular stress on sulphite, and it is any one in sodium metabisulfite, potassium metabisulfite.
6. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described access saccharomyces cerevisiae, its access amount is calculated as 50kg with saccharomyces bayanus amount and pulverizes blue berry, accesses 1g.
7. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described sealing and fermenting, its fermentation temperature is 22-25 DEG C.
8. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described clarifier is the one in egg albumen powder, Ovum Gallus domesticus album.
9. blue berry fermented wine manufacture method as claimed in claim 1, it is characterised in that described sterilizing, is in bottling, and after having sealed, is placed at temperature is 60-70 DEG C and processes 10-15min.
10. the blue berry fermented wine that prepared by the blue berry fermented wine manufacture method as described in any one of claim 1-9.
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| CN201610212862.XA CN105733881A (en) | 2016-04-07 | 2016-04-07 | Blueberry fermented wine and preparing method thereof |
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| CN201610212862.XA CN105733881A (en) | 2016-04-07 | 2016-04-07 | Blueberry fermented wine and preparing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106119013A (en) * | 2016-09-13 | 2016-11-16 | 江苏省农业科学院 | A kind of method preventing blueberry wine fermentation from stopping |
| CN106754049A (en) * | 2016-12-27 | 2017-05-31 | 贵州兴苗苗农业科技开发有限公司 | A kind of brew method of blueberry wine |
| CN113403166A (en) * | 2021-07-07 | 2021-09-17 | 李雨根 | Efficient comprehensive utilization method of blueberries |
-
2016
- 2016-04-07 CN CN201610212862.XA patent/CN105733881A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106119013A (en) * | 2016-09-13 | 2016-11-16 | 江苏省农业科学院 | A kind of method preventing blueberry wine fermentation from stopping |
| CN106754049A (en) * | 2016-12-27 | 2017-05-31 | 贵州兴苗苗农业科技开发有限公司 | A kind of brew method of blueberry wine |
| CN113403166A (en) * | 2021-07-07 | 2021-09-17 | 李雨根 | Efficient comprehensive utilization method of blueberries |
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