Blueberry Wine

Everyone knows that blueberries are delicious, but do you know blueberry wine ? Let me introduce it to you.

Introduction to Blueberry

Blueberry (also known as dushi) is a blue fairy fruit from the primeval forests of Greater and Lesser Khingan Mountains in my country. It is pure and natural, pollution-free, and not cultivated artificially. It is the nectar of purity and the nutrients of the forest. Studies have shown that its fruit is rich in protein, amino acids, fats, carbohydrates, vitamins, and calcium, iron, zinc, magnesium, copper and other trace elements necessary for the human body. Its fresh fruit is popular in Europe, America, and Japan. It is sold at a price of up to 20 US dollars per kilogram and is known as the king of fruits in the world. According to modern medical scientific measurements, the anthocyanins contained in blueberry fruit have very strong antioxidants, which can not only reduce the incidence of cancer (blueberry is listed as the first choice of anti-cancer food in Japan and European and American countries), but also prevent brain nerve aging, reduce heart disease, soften blood vessels, nourish qi and activate blood circulation, nourish the skin and prolong life, enhance human immunity, and delay aging. The value of blueberry has been increasingly recognized and respected by people.

How to make blueberry wine

The method of brewing blueberry wine by bio-enzyme method: after crushing, use pectinase, pectinesterase, polygalacturonase, hemicellulase and cellulase for bio-enzyme hydrolysis, inactivate enzymes, clarify, deodorize by alcohol soaking or yeast fermentation, esterification, cold treatment, filtration, blending and other processes. The brewed blueberry dry wine, semi-dry wine, semi-sweet wine, sweet wine and sparkling wine are rich in fruity aroma, clear and bright, rich in nutrition and pure in taste.

Fermentation brewing process

1. Material selection: Select fully mature, brightly colored, disease-free and mildew-free wild blueberry fruits as raw materials, remove impurities and rinse off the soil on the surface.

2. Crushing Use a crusher to crush the washed blueberries and separate the stalks and sepals from the pulp. Pour the pulp into a fermentation barrel and add 100 grams of 6% sulfurous acid for every 100 kilograms to kill microorganisms on the surface of the fruit and bacteria in the air.

3. Adjust the sugar content according to the ratio of 1.7 grams of sugar to produce 1 degree of alcohol. This is necessary to make blueberry wine with an alcohol content of more than 10 degrees. Therefore, the sugar content of the pulp should be measured first. If it is insufficient, add sugar to make every 100 grams of pulp contain 20-25 grams of sugar. The most suitable environment for yeast activity is 8-12 grams of fruit acid per liter of pulp. If the fruit acid is insufficient, add citric acid.

4. Fermentation: Put the prepared pulp into a container and keep the temperature at 25-28 degrees. Fermentation will begin in 1-2 days. After 3-5 days, when the residual sugar drops to 1%, the fermentation is over. Remove the pomace and transfer the wine into another container.

5. Storage: Store in an environment of 12 degrees. The fruit wine will mature through vaporization and enzymatic reaction. The maturation period takes about one year, and the container needs to be replaced during the process.

6. Clarification: 0.04% calcium carbonate can be used as a clarifier. Soak the agar for 3-5 hours, heat and melt it, pour it into the wine when it reaches 60-70 degrees, stir well and filter it with a filter.

7. Acidification: mainly to adjust sugar, acid and alcohol content. Generally, the sugar content of sweet wine should reach 12% -16%, acid content 0.5%, and alcohol content 12 -14%. If it is insufficient, sugar and citric acid can be added.

8. Bottling: After the above processes, real blueberry wine is brewed and can be bottled and sold.

Now everyone knows about blueberry wine.

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