Blueberry wine and the preparing process thereof

摘要

The present invention relates to a blueberry wine and a process for producing the same. In the blueberry wine of the present invention, the blueberry fruit is crushed and added with 30 to 50% by weight of the amount of the blueberry, ; The fermented broth obtained by mixing agar and sugar at a ratio of 1: 1 was added to the blueberry pulverized liquid at a ratio of 22 to 26 brix and the pH adjusted to 3.2 to 3.4 by adding a fermentation broth aged for one year. Lt; / RTI Adding 0.01% by weight of potassium pyrosulfite based on the weight of the disrupted blueberry pulverized liquid to sterilize the harmful bacteria; A step of inoculating the yeast for wine after the sterilization to primary fermentation; Removing the perilla of blueberry after the first fermentation and performing secondary fermentation; And filtering the wine after the second fermentation with a filter to add the sulfite in an amount of 0.04 to 0.05% by weight. In the blueberry wine of the present invention having the above-described structure, a fermentation broth in which blueberry fruit is mixed with aronia and sugar is used, and a predetermined amount of potassium sulfite is added to the fermented broth before sterilization The present invention relates to a method for producing an anthocyanin, which is an active ingredient of blueberry, in an especially high content to improve the quality and taste of wine, and to effectively take advantage of various beneficial ingredients of superfood blueberry, .