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BLUEBERRY WINE PRODUCTION PROCESS WITHOUT THE USE OF CHEMICAL ADDITIVES

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  • Title:
    BLUEBERRY WINE PRODUCTION PROCESS WITHOUT THE USE OF CHEMICAL ADDITIVES
  • Author: STARCEVIC, ANDRIJA
  • Subjects: BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE
  • Description: Postupak proizvodnje vina od borovnice bez upotrebe hemijskih sredstava gde se zreli, sveži i zdravi plodovi borovnice koji nisu tretirani hemijskim sredstvima izgnječe se u kašu i odlože u posudu kojom se puni 2/3 zapremine u kojoj se vrši vrenje 21 dan, a potom vrši istakanje sirovog vina u čiste emajlirane posude ili posude od nerđajućeg čelika u kojima se vrši obrada vina koje se ostavi da miruje 3 dana, a zatim obrađuje pretakanjem i vrtložnim strujanjem u vremenu od 60-90 minuta, uz dodatak kristalnog šećera od šećerne repe u količini od 50-70 g/l čime se poboljšava vrenje vrši odstanjivanje vinskog mulja i stabilizacija vina; dok se ne dobije vino potrebnog sadržaja etanola, mutnoće i bukea, kada je dobijen željeni procenat etanola koji treba da iznosi između 2 i 6 % v/v, što se po obavljenom završnom ciklusu vinom od borovnice puni ambalaža od stakla ili nerđajućeg čelika i drže u podrumskim uslovima najmanje 30 dana naznačen time što je kao jagodasto voće upotrebljena borovnica. Production of bluberry wine without chemical additives is an invention in the field of alcoholic drinks, and more precisely refers to the production of blueberry wine at room temperature in normal and atmospheric pressure, without chemical additives Ripe, fresh and sound bluberry fruits not treated with chemical agents are pressed and with all the pulp and left in a container for a 21 day fermentation. Thereupon, raw wine is poured out into enamel containers or stainless steel containers wherein it is further treated, and is doen by pouring out and circulating flow along with the addition of crystal sugar where from wine is removed a wine mash speeds up fermentation and carries out gradual stabilization of wine and bluberry wine is obtained of desired ethanol content, thickness and bouquet. The whole process of blueberry wine production is properly controlled and when desired wine aroma effect is obtained therewith are filled wood barrels and therein the wine is kept for at least a month in cellar, and then wine is bottled, and being again set aside for four to six months in the cellar prior its use.
  • Creation Date: 2012
  • Language: English;Serbian
  • Source: esp@cenet
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