Modern Express Strawberries, Blueberries, BlackBerries ... How to eat? You may think of direct fresh food, or it may be squeezed juice or boiled jam. Scientists think of making them into wine.
△ Cider
After more than ten years of efforts, the food bioengineering innovation team of the Institute of Agricultural Product Processing of Jiangsu Academy of Agricultural Sciences has brewed strawberries, blueberries and blackberries into wine. The color of strawberry wine is golden yellow, while blueberry wine and blackberry wine are purple-red, and it is mellow to taste.
Using Jiangsu raw materials, it has been developed for more than ten years
At present, the cultivation area of strawberries in Jiangsu has reached 300,000 mu, the output is more than 550,000 tons, and blueberries have planting bases in Ganyu District of Lianyungang, Liyang City of Changzhou, Lishui District of Nanjing and other places. Blackberries are rare in the market, but in 1986, they took the lead in successfully introducing planting in Baima Town, Lishui District, Nanjing, and Banzhuang Town, Ganyu District, Lianyungang, and gradually formed a planting scale.
△ Liu Xiaoli
Liu Xiaoli, chief researcher of the food bioengineering innovation team of the Institute of Agricultural Product Processing of Jiangsu Academy of Agricultural Sciences, introduced that strawberries, blueberries and blackberries are all thin-skinned, tender and juicy berries and are not resistant to storage. "In particular, open-air blueberries and blackberries ripen from June to August, when temperatures are high and perishable, and only when they are processed immediately after picking can they extend the industrial chain and consumption period."
△ Rinse the berries
How to make blueberries and blackberries use them efficiently? Since 2007, the development team has combined the fruit planting situation and processing needs in Jiangsu to start the development of fruit wine.
△ Blueberries
Strawberries and blueberries are loved by everyone, but because blackberries are sour, they can hardly see fresh fruits on the market. In the process of research and development, Liu Xiaoli and team members found that if the wine brewing method is used to make fruit wine, due to the different organic acid composition of strawberries, blueberries and blackberries themselves, the wine will taste sour. How can we make them taste good and nutritious without escaping? So they experimented over and over again, and over the course of more than a decade, they found the "secret weapon." We isolated and screened a strain with acid-lowering properties from naturally fermented cider and formed a patent. "
Liu Xiaoli told the Modern Express reporter that unlike the previous methods of using additives for masking or physical adsorption, the use of patented strains to reduce acid can make the taste of the wine softer and retain more nutrients.
Golden strawberry wine, do you want to drink it?
In the market, strawberries are generally red, blueberries, blackberries purple-black. What happens to the color of the wine? Liu Xiaoli opened 3 kinds of cider respectively, strawberry wine has a thorough golden yellow, blueberry wine and blackberry wine are purple red, which is very similar to wine.
△ Strawberry wine
"Compared to grapes, strawberries, blueberries, and blackberries have high levels of natural pigments, and the molecular structure of these pigments is easy to bind to proteins or polysaccharides, resulting in sedimentation of cider during storage and aging." Liu Xiaoli introduced that in order to solve the problem of precipitation, the team found the secret of anti-pigmentation. "By adding phenolic acids and other auxiliary color agents, the stability of the pigment itself is improved, and the effect of preventing precipitation and color protection is achieved."
△ Blueberry wine
"Berries processing has undergone 3 generations of product development, from the initial frozen products, to simple juice and jam processing, and now to the deep processing around nutrition and health." Liu Xiaoli said that the anthocyanin and polyphenol content in strawberry wine, blueberry wine and blackberry wine are more than ten times higher than that of wine, and are rich in amino acids, arbutins and a variety of trace elements, which not only allow the nutritional retention of berries, but also expand their use.
Liu Xiaoli introduced that anthocyanins are a class of compounds formed by the combination of anthocyanins and sugars with glycoside bonds, which are widely present in the cell fluid of flowers, fruits, stems, leaves and root organs of plants, and many studies have proved that they have antioxidant and free radical scavenging effects. Polyphenolic compounds, including anthocyanins, are also recognized as a class of substances with strong antioxidant activity.
It is understood that after controlling the processing process, the alcohol content of strawberry wine, blueberry wine and blackberry wine developed by the team is controlled at 12% vol-13% vol, which is similar to the alcohol content of dry red wine, which meets people's demand for low-alcohol wine. After distillation, these ciders can also be processed into brandy, micro-alcohol or alcohol-free beverages.
Modern Express + reporter Chu Xihao Hu Yumei Qian Nianqiu / Wen Qian Nianqiu / Photo by Chu Xihao / Video