Blueberry wine fermentation tank

Operating points

Raw materials selection and processing

When sorting for fruit picking, sorting is mainly to enzyme bad grain sorting out, otherwise after packaging and transportation would be easy to expand the infection, adverse to the wine.

Broken and juice

Choose good blueberry fruit processing in crusher broken, when broken, pulp should be broken rate of more than 97%, so that a good contact with the pulp in the process of fermentation with yeast. In the meantime, add appropriate amount of sulfite and pectinase. SO2 in sulfite in wine production have inhibit bacterial breeding, antioxidant, improve wine flavor and a acid [2], the effect of blueberry juice should immediately after adding; Pectinase can improve the yield and quality of fruit wine, aroma and quality improvement.

Adjust the ingredient

Dissolve cane sugar, citric acid and other accessories to allocate tank after deployment, using citric acid to adjust acidity pH = 3.2 ~ 3.5, sugar sugar according to the resulting 15% vol carbohydrate supplement.

The primary fermentation

In the above has been adjusting composition of slurry, adding 1.5% yeast inoculation, fermentation temperature control at 22 ℃ degrees or so, a juice and blueberry pulp separation from the fermentation liquor after 15-16 degrees add sugar, (two), plus 1/2-3/4, for the first time in 18 to 23 degrees, fermentation in 3-4 days, and the residual sugar, in the main fermentation of 6-8 days, stir juice 2 times a day, every time 30 minutes, the fermentation is airtight fermentation, the fermentation period of 20 to 30 days. When the residual sugar below 0.5%, stay for 2-3 days, again in barrels, is the base liquor.

After the fermentation process

After the primary fermentation needs a fermentation process, after the main is to reduce acidity, improve the quality of the wine. During yeast after strengthening management, keep container seal, bucket is full. Blueberry wine storage temperature requirements 8-15 degrees, wine storage room is separate, kiln exhaust fan, discharge of carbon dioxide, about 60 days, and then filtered to remove impurities.

Extraction of glue to clarify

Blueberry wine is a kind of colloid solution, based on the complex dispersion of water dispersant system, its main ingredients are water and alcohol molecules in molecular state, while the remaining pieces of tannin, pigment, organic acids, proteins, metal salts, polysaccharide, pectic substances, etc., in colloid particle radius of 1 ~ 100 nm), is a highly dispersed system of thermodynamic instability, or even in the process of sales, loss of gloss, turbidity and precipitation phenomenon, even influence the sense of blueberry fruit wine quality. Use appropriate clarifying agent can get rid of the blueberry wine shows the clear and cause turbidity and color and flavor change in the material. Under the room temperature 18 ~ 20 ℃ conditions, with egg white powder and bentonite preparation of adhesive solution as clarifying agents.

Cold treatment

Cold treatment process for improving the blueberry wine taste, enhance the stability of blueberry wine plays a very important role. Direct freezing cold treatment methods taken to control temperature in 4 ~ 2.5 ℃, with a plate and frame filter while cold filter.

Filtration, sterilization and packing

According to the formula