Preparation method of blueberry fruit wine rich in anthocyanin and selenium

The invention belongs to the technical field of fruit wine preparation, and discloses a preparation method of blueberry fruit wine rich in anthocyanin and selenium. The method comprises the following steps: (1) cleaning and airing fresh blueberries and strawberries; (2) pulping the aired blueberries...

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Main Authors LI YUANJI, LI DAJING, HU CHENG, JIANG DONGCHENG, NIE MEIMEI, HUANG GUOCHANG, JIAN XIAOYAN, LIU KAN, LIU CHUNQUAN, XIAO YADONG, SUN YAN
Format Patent
LanguageChinese
English
Published 29.04.2022
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:The invention belongs to the technical field of fruit wine preparation, and discloses a preparation method of blueberry fruit wine rich in anthocyanin and selenium. The method comprises the following steps: (1) cleaning and airing fresh blueberries and strawberries; (2) pulping the aired blueberries and strawberries, adding potassium metabisulfite, carrying out cold dipping for 1-3 days, adding pectinase and a small amount of yeast, and (3) standing for 6-8 hours at 25-30 DEG C; (4) juicing the slurry obtained in the step (3), and filtering to obtain fruit juice; (5) adding yeast into the fruit juice, and fermenting; (6) adding cane sugar after the fermentation peak period, and continuing fermentation; and (7) after fermentation, adding sodium bicarbonate, filtering, adding a clarifying agent into filtrate, ageing, and filtering again. According to the method, raw materials are fully utilized, the anthocyanin content in the fruit wine is increased, meanwhile, the bitter and sour defects of blueberries are red
Bibliography:Application Number: CN202210279774