CN106987491A - A kind of blueberries wine and its brew method - Google Patents
A kind of blueberries wine and its brew method Download PDFInfo
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- CN106987491A CN106987491A CN201710421608.5A CN201710421608A CN106987491A CN 106987491 A CN106987491 A CN 106987491A CN 201710421608 A CN201710421608 A CN 201710421608A CN 106987491 A CN106987491 A CN 106987491A
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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
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Abstract
The present invention relates to a kind of blueberries wine and its brew method.A kind of blueberries wine is formed by the blueberry of 10~30 parts by weight with the grape mix-fermented brew of 70~90 parts by weight.Beneficial effects of the present invention are：Brewed using the mixed fermentation of blueberry and grape, without any pigment, the inapplicable grape for brewing red wine can be made full use of, cost is reduced；And make blueberry reach with the nutritive value and medical value of grape to be superimposed and supplement.
Description
Technical field
The invention belongs to drinks and its brewing method technical field, hair is mixed with grape more particularly, to a kind of wild blueberry
Blueberries wine and its brewing method that ferment is brewageed.
Background technology
Grape wine refers to broken or unbroken fresh grape fruit or grape juice after completely or partially alcoholic fermentation
Obtain the beverage that Alcohol degree is not less than 8.5%.
The shade of general meat dishes to go with liquor, sugar content be how many, containing not carbonated and using brewing method classify, state
Also have outside and use with the place of production, material name to classify.According to the regulation of international grape wine tissue, grape wine can only be it is broken or
The beverage obtained after unbroken fresh grape fruit or the complete or partial alcoholic fermentation of juice, its alcoholic strength is typically arrived at 8.5 °
16.2 between °；According to the grape wine standard GB15037-2006 regulations that China is newest, grape wine is with fresh grape or grape juice
For raw material, ferment what is brewed through all or part of, alcoholic strength is not less than 7.0% alcoholic beverages.
The need for reaching red wine, the artificial quality for adding pigment and reducing product in brewing process, or
The many planting costs of person are low but pigment content also low grape variety can not brewage the grape wine of happy people's color and luster.
The content of the invention
In order to solve the problem of prior art is present, the invention provides a kind of blueberries wine and its brew method, its
With without pigment, with nutritive value and the features such as medical value.
The technical solution adopted in the present invention is：
A kind of blueberries wine, by parts by weight 70~90 parts of 10~30 parts of blueberry and parts by weight it is grape mix-fermented
Brew is formed.
Blueberry (Blueberry), also known as blueberry, bilberry, big bog bilberry is azalea blueberry, belongs to wild machaka, with life
The long wild fruit in the big Xiaoxinanlin Mountains border area in Heilungkiang is good merchantable brand.Blueberry has unique nutritive value and medical value,
Sweet acid, mild-natured, enter liver, spleen, kidney channel.With antitumor, anti-aging effects, to improve the activity of lactic dehydrogenase in heart,
Cardioprotection blood vessel has good action, while antibechic, eliminating the phlegm, antiasthmatic effect again, to the digestion such as stomach, bladder, urethra, excretory system
Inflammation have reliably antiinflammation.In addition, polyphenols contained by blueberry has promotion retina " rod cell " generation, increase eye
Ball blood volume, improves eye muscle fatigue and improves a variety of protection mesh such as important physiology of eye material growing amounts such as " visual purples " and make
With.
The nutritive value and medical value of blueberry also can be comparable to grapes.In Blueberry in addition to conventional sugar, acid and Vc,
Rich in the mineral matter member such as VE, VA, VB, SOD, ursin, protein, anthocyanin, dietary fibre and abundant K, Fe, Zn, Ca
Element；Blueberry can effectively reduce cholesterol, and atherosclerosis promotes cardiovascular health；There are enhancing cardiac function, pre- anti-cancer
Disease and cardiopathic effect, can prevent cranial nerve aging, strengthen mental；Eyesight can be strengthened, mitigate eyeball fatigue.In addition, blue
The certain kind of berries can also treat general cold, have sore throat and the disease such as suffer from diarrhoea.
Therefore, inventor has found that blueberry is more suitable for mixing than other fruits and made grape wine.
The present invention is using blueberry and the grape mix-fermented blueberries wine brewageed, due to having extracted in blueberry pulp
Containing substantial amounts of pigment, so that the color and luster of abundant red wine, will with the pigment content to grape material for solving background technology presence
The problem of high, many grape varieties can not brewage red wine is asked, novel the fruit wine that mode is obtained is brewageed by using a kind of
Drink.
On the other hand, the present invention fully extracts the benefit materials (vitamin, amino acid etc.) in blueberry in grape wine,
And superoxide dismutase, ellagic acid, the more single grape of salicylic content or other mixed fruit wines contained in the present invention
Height, drinks beneficial to healthy for a long time.
A kind of brew method of blueberries wine, comprises the following steps：
(1) grape of the blueberry of 10~30 parts by weight, 70~90 parts by weight is inserted into the first fermentation tank, temperature control is 8
~11 DEG C, stand 2~3 days；
(2) 20g/ ton of pectase, standing, after 20~30 hours, in 15~18 DEG C of conditions are added to the first fermentation tank
Under, 100~200g/ ton of active dry yeast is added, fermentation temperature is controlled for 25~28 DEG C, is extracted, one time fermentation；
(3) after one time fermentation terminates, the first fermentation liquid in the first fermentation tank is released through screen cloth, and by the first fermentation
It is fitted into the second fermentation tank, adds fermented bacterium, it is 19~21 DEG C to control temperature, carries out secondary fermentation；After secondary fermentation terminates,
Carry out turning tank immediately, and add 25~35mg/L of sulfur dioxide, carry out after lower glue, diatomite filtering, closed storage is flow automatically
Wine；
(4) remaining skin slag in the first fermentation tank is taken out, squeezed with squeezer, and add titanium dioxide S35~
45mg/L, carries out after lower glue, diatomite filtering, carries out closed storage, obtain squeezing wine；
(5) gravity flow wine is allocated in proportion with squeezing wine.
Further, in step (2), before standing, 10~15g/ tons of weighting sulfurous is added into the first fermentation tank
Sour potassium.
Further, during one time fermentation, at interval of the temperature and proportion for monitoring zymotic fluid for 4 hours, at interval of 6 hours use
Pump circulation zymotic fluid is fully sprayed on the skin slag floated at the top of zymotic fluid.
Further, in secondary fermentation, the fermented bacterium used is Malolactic bacteria, and the amount of addition is 150g/25
.
Further, after step (4), the wine liquid after having allocated is pumped into refrigerated cylinder, temperature is controlled 0.5 DEG C in freezing point,
And kept for 7-10 days, after through sheet frame clarification filtration, then through membrane filtration.
Further, in step (3), before closed storage, 100~150g/ tons of Malolactic bacteria is added.
Further, in step (3), before closed storage, 100~150g/ tons of Malolactic bacteria is added.
Further, blueberry is inserted before the first fermentation tank, and blueberry is screened, impurity step is removed.
Further, blueberry is inserted before the first fermentation tank, and grape is screened, goes to obstruct, crush.
Beneficial effects of the present invention are：
1. blueberry is more suitable for and the grape mix-fermented blueberries wine brewageed；Extract in blueberry pulp containing big
The pigment of amount, so as to enrich the color and luster of red wine, the pigment content requirement to grape material to solve background technology presence is high, permitted
The problem of many grape varieties can not brewage red wine；
2. blueberries and grape hybrid infusion, are sufficiently mixed, under relatively low fermentation temperature, through under yeast-leavened effect,
The functional component of blueberry is fully extracted out, and meets brewing grape wine requirement, while obtaining the effect of synergy.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope that the present invention is protected.
Embodiment 1
A kind of blueberries wine and its brew method, are with 90% grape to mix hair by the blueberry of percentage by weight 10%
Ferment is formed.Completed by following technique：
(1) blueberries are freezed through screening, removing impurity；
(2) grape through screening, going to obstruct, it is broken be pumped into the first fermentation tank, blueberries are directly added into fermentation by formula rate
Tank, temperature control stands 2 days at 8 DEG C；
(3) 20g/ tons of pectases, 10g/ tons of potassium metabisulfites are added to the first fermentation tank, after 20 hours, at 15 DEG C
Under the conditions of, 100g/ tons of the active dry yeast of activated grape wine is added, it is 25 DEG C to control fermentation temperature, is extracted simultaneously
Alcoholic fermentation；
(4) during alcoholic fermentation, the skin slag for floating over top was fully sprayed with pump circulation zymotic fluid at interval of 6 hours；Every
Temperature, proportion every 4 hours monitoring zymotic fluids, temperature need to remain at 25 DEG C, measure the ratio of the first fermentation cylinder for fermentation liquid
Weight, when proportion is less than 0.992g/ml, terminates fermentation；
(5) after alcoholic fermentation terminates, the first fermentation liquid released through screen cloth pours into the second fermentation tank, and add titanium dioxide
Sulphur 30mg/L, is carried out after lower glue, diatomite filtering, and closed storage, treats that rectification is standby；
(6) after first fermentation liquid is drained completely, the skin slag of fermentation tank is taken out, squeezed with squeezer, and add two
Sulfur oxide 35mg/L, squeezing wine is carried out after lower glue, diatomite filtering, carries out closed storage, treat that rectification is standby；
(7) allocate：The type of meat dishes to go with liquor and the standard of grape wine are allocated, according in the wine actually brewageed contain tannin feelings
Condition, by different proportion, into gravity flow wine, wine is squeezed in pressurization, can also be not added with squeezing wine；Deployed wine liquid is pumped into refrigerated cylinder, controlled
Product temperature is kept for 7 days 0.5 DEG C in the freezing point of wine, after the assay was approved, through sheet frame clarification filtration, then through membrane filtration (degerming)；
(8) it is filling, bottling, sealing, into bottle storage, bottle storage temperature requirement constant temperature (10-15 DEG C)；After bottle storage, pasted
Mark, as vanning, finished product.
After temperature change of the blueberry by freezing, heating, small cracking occurs for its pericarp so that what is mixed with grape
During, fruit juice is easier to overflow from small crack and pericarp will not be badly damaged band caused by squeezing in expressing process
The sour and astringent bitter taste come, meanwhile, in fermenting, pericarp will not be separated with pulp faster, be floated, so as to effectively extract in pericarp
Pigment.
It has been found that blueberry is added to after the first fermentation tank with grape, only need to directly it mix, 10 DEG C of left sides of keeping temperature
The right side, blueberry is substantially immersed in grape berry and juice, just can greatly improve blueberry nutrient thing in follow-up fermentation process
The extraction efficiency of matter, simple to operate, effect is substantially better than without chemical reagent, without physical impact.
Embodiment 2
A kind of blueberries wine and its brew method, are with 70% grape to mix hair by the blueberry of percentage by weight 30%
Ferment is formed.Completed by following technique：
(1) blueberries are freezed through screening, removing impurity；
(2) grape through screening, going to obstruct, it is broken be pumped into the first fermentation tank, blueberries are directly added into fermentation by formula rate
Tank, temperature control stands 2.5 days at 10 DEG C；
(3) 20g/ tons of pectases, 12g/ tons of potassium metabisulfites are added to the first fermentation tank, after 24 hours, at 16 DEG C
Under the conditions of, 150g/ tons of the active dry yeast of activated grape wine is added, it is 26 DEG C to control fermentation temperature, is extracted simultaneously
Alcoholic fermentation；
(4) during alcoholic fermentation, the skin slag for floating over top was fully sprayed with pump circulation zymotic fluid at interval of 6 hours；Every
Temperature, proportion every 4 hours monitoring zymotic fluids, temperature need to remain at 26 DEG C, measure the ratio of the first fermentation cylinder for fermentation liquid
Weight, when proportion is less than 0.992g/ml, terminates fermentation；
(5) after alcoholic fermentation terminates, the first fermentation liquid released through screen cloth pours into the second fermentation tank, and add titanium dioxide
Sulphur 30mg/L, is carried out after lower glue, diatomite filtering, adds 150g/25 tons of Malolactic bacteria, and closed storage treats that rectification is standby
With；
(6) after first fermentation liquid is drained completely, the skin slag of fermentation tank is taken out, squeezed with squeezer, and add two
Sulfur oxide 40mg/L, squeezing wine is carried out after lower glue, diatomite filtering, is added 100g/ tons of Malolactic bacteria, is carried out close
Storage is closed, treats that rectification is standby；
(7) allocate：The type of meat dishes to go with liquor and the standard of grape wine are allocated, and deployed wine liquid is pumped into refrigerated cylinder, control
Product temperature is kept for 8 days 0.5 DEG C in the freezing point of wine, after the assay was approved, through sheet frame clarification filtration, then through membrane filtration (degerming)；
(8) it is filling, bottling, sealing, into bottle storage, bottle storage temperature requirement constant temperature (10~15 DEG C)；After bottle storage, pasted
Mark, as vanning, finished product.
The present invention adds active dry yeast under the conditions of 15~18 DEG C, and it is 25~28 DEG C to control fermentation temperature, so that hair
Ferment process can meet brewing grape wine requirement, by can fully extract the active principle in blueberry.
Embodiment 3
A kind of blueberries wine and its brew method, are with 80% grape to mix hair by the blueberry of percentage by weight 20%
Ferment is formed.Completed by following technique：
(1) blueberries are freezed through screening, removing impurity；
(2) grape through screening, going to obstruct, it is broken be pumped into the first fermentation tank, blueberries are directly added into fermentation by formula rate
Tank, temperature control stands 3 days at 11 DEG C；
(3) 20g/ tons of pectases, 15g/ tons of potassium metabisulfites are added to the first fermentation tank, after 24 hours, at 18 DEG C
Under the conditions of, 200g/ tons of the active dry yeast of activated grape wine is added, it is 28 DEG C to control fermentation temperature, is extracted simultaneously
Alcoholic fermentation；
(4) during alcoholic fermentation, the skin slag for floating over top was fully sprayed with pump circulation zymotic fluid at interval of 6 hours；Every
Temperature, proportion every 4 hours monitoring zymotic fluids, temperature need to remain at 28 DEG C, measure the ratio of the first fermentation cylinder for fermentation liquid
Weight, when proportion is less than 0.992g/ml, terminates fermentation；
(5) after alcoholic fermentation terminates, the first fermentation liquid released through screen cloth pours into the second fermentation tank, and add titanium dioxide
Sulphur 30mg/L, is carried out after lower glue, diatomite filtering, adds 150g/25 tons of Malolactic bacteria, and closed storage treats that rectification is standby
With；
(6) after first fermentation liquid is drained completely, the skin slag of fermentation tank is taken out, squeezed with squeezer, and add two
Sulfur oxide 45mg/L, squeezing wine is carried out after lower glue, diatomite filtering, is added 150g/ tons of Malolactic bacteria, is carried out close
Storage is closed, treats that rectification is standby；
(7) allocate：The type of meat dishes to go with liquor and the standard of grape wine are allocated, and deployed wine liquid is pumped into refrigerated cylinder, control
Product temperature is kept for 10 days 0.5 DEG C in the freezing point of wine, after the assay was approved, (is removed through sheet frame clarification filtration, then through membrane filtration
Bacterium)；
(8) it is filling, bottling, sealing, into bottle storage, bottle storage temperature requirement constant temperature (10~15 DEG C)；After bottle storage, pasted
Mark, as vanning, finished product.
The grape wine that the brew method of the present invention is brewed can be Blueberry, grape dry red wine, Blueberry, grape red wine；Zythepsary
The grape needed can be red grape, purple grape, white grape etc..
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of blueberries wine, it is characterised in that：Mixed by the blueberry of 10~30 parts by weight with the grape of 70~90 parts by weight
Fermentation brew is formed.
2. a kind of a kind of brew method of blueberries wine described in claim 1, it is characterised in that：Comprise the following steps：
(1) grape of the blueberry of 10~30 parts by weight, 70~90 parts by weight is inserted into the first fermentation tank, temperature control is 8~11
DEG C, stand 2~3 days；
(2) 20g/ ton of pectase is added to the first fermentation tank, standing, after 20~30 hours, under the conditions of 15~18 DEG C, plus
Enter 100~200g/ tons of active dry yeast, it is 25~28 DEG C to control fermentation temperature, extracted, one time fermentation；
(3) after one time fermentation terminates, the first fermentation liquid in the first fermentation tank is released through screen cloth, and the first fermentation is loaded
In second fermentation tank, fermented bacterium is added, it is 19~21 DEG C to control temperature, carries out secondary fermentation；After secondary fermentation terminates, immediately
Progress turns tank, and adds 25~35mg/L of sulfur dioxide, carries out after lower glue, diatomite filtering, closed storage obtains the wine that flows automatically；
(4) remaining skin slag in the first fermentation tank is taken out, squeezed with squeezer, and add titanium dioxide S35~45mg/
L, carries out after lower glue, diatomite filtering, carries out closed storage, obtain squeezing wine；
(5) gravity flow wine is allocated in proportion with squeezing wine.
3. brew method according to claim 2, it is characterised in that：In step (2), before standing, to the first fermentation
The potassium metabisulfite of 10~15g/ tons of addition in tank.
4. brew method according to claim 3, it is characterised in that：During one time fermentation, fermented at interval of monitoring in 4 hours
The temperature and proportion of liquid, were fully sprayed on the skin slag floated at the top of zymotic fluid at interval of 6 hours with pump circulation zymotic fluid.
5. brew method according to claim 3, it is characterised in that：In secondary fermentation, the fermented bacterium used is apple
Acid-lactic acid bacteria, the amount of addition is 150g/25.
6. brew method according to claim 3, it is characterised in that：After step (4), the wine liquid after having allocated is pumped into cold
Freeze tank, control temperature is kept for 7~14 days 0.5 DEG C in the freezing point of wine, after through sheet frame clarification filtration, then through membrane filtration.
7. brew method according to claim 2, it is characterised in that：In step (3), before closed storage, addition 100~
150g/ tons of Malolactic bacteria.
8. brew method according to claim 2, it is characterised in that：In step (3), before closed storage, addition 100~
150g/ tons of Malolactic bacteria.
9. brew method according to claim 2, it is characterised in that：Blueberry is inserted before the first fermentation tank, blueberry is screened,
Remove impurity step.
10. brew method according to claim 2, it is characterised in that：Blueberry is inserted before the first fermentation tank, and grape is sieved
Select, go to obstruct, crush.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710421608.5A CN106987491A (en) | 2017-06-07 | 2017-06-07 | A kind of blueberries wine and its brew method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710421608.5A CN106987491A (en) | 2017-06-07 | 2017-06-07 | A kind of blueberries wine and its brew method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977328A (en) * | 2018-08-03 | 2018-12-11 | 湖南农业大学 | A kind of storage practice of blueberry wine |
| CN112553023A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing red grapes and blueberries |
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| 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 |
| CN104673574A (en) * | 2013-11-29 | 2015-06-03 | 刘子强 | Blueberry-grape wine and brewage method thereof |
| CN105087277A (en) * | 2015-09-16 | 2015-11-25 | 佳沃（青岛）食品有限公司 | Brewing method of fermented blueberry wine |
| CN106701383A (en) * | 2015-09-02 | 2017-05-24 | 黑龙江德旺科技有限公司 | Wine brewing and blending technical method |
-
2017
- 2017-06-07 CN CN201710421608.5A patent/CN106987491A/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 |
| CN104673574A (en) * | 2013-11-29 | 2015-06-03 | 刘子强 | Blueberry-grape wine and brewage method thereof |
| CN106701383A (en) * | 2015-09-02 | 2017-05-24 | 黑龙江德旺科技有限公司 | Wine brewing and blending technical method |
| CN105087277A (en) * | 2015-09-16 | 2015-11-25 | 佳沃（青岛）食品有限公司 | Brewing method of fermented blueberry wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977328A (en) * | 2018-08-03 | 2018-12-11 | 湖南农业大学 | A kind of storage practice of blueberry wine |
| CN112553023A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing red grapes and blueberries |
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Application publication date: 20170728 |