| 摘要 |
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.
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