About Blackberry Wine
 Folk medicine for centuries recognized healing properties of the resulting natural blackberry wine fermenting ripe blackberry fruit.
Blackberry Wine has a medical excuse, and pharmacology were classified as medicinal.
It is known by a very rich content of various vitamins and minerals, organic and inorganic constituents, which give great nutritional and protective value.
Particularly significant is the increased amount of vitamin group "B", then iron, phosphorus, magnesium, calcium, sugar, vitamin C, pectin and some provitamin A.
 Acids that this wine has its composition are similar to the acid gastric juice, and help digestion of food especially protein.
Medicinal blackberry wine is recommended for: anemia, fatigue, poor nourishment, regulating digestion, regulate blood pressure, circulation. It is used in human nutrition, particularly people of low immunity.
Increases appetite, contributing to better secretion of bile and urine, which contributes to dissolve phlegm, faster and healthier metabolism in the body. There are signs that the favorable effect on some skin diseases (various lichens, rash).
It is known that iron deficiency in the blood of man has negative effects (anemia, fatigue, dizziness), so it is necessary for normal development and good health to enter into certain amounts in the body of the blackberry wine is recommended as follows: 1 oz / day (at 0 , 33 dl before meals).
The healing of blackberry wine illustrates the following quote:
English Journal, "Weine and Spiritus" at number 29 July of 1995. was informed about an interesting discovery was found in red wines, of course, and Blackberry, a substance Quercentin as one of the strongest so far discovered substances that prevent cancer.
The production of blackberry wine
Production of blackberry on the gardens has spread to the larger plantations because it is profitable.
Consumed and sold as fresh fruit, and there is a possibility of freezing, canning and
production of fruit wines.
The good performance of growing and processing of blackberries we can count:
·
Blackberry begins to emerge very early in the second or third year after planting. Per
hectare may be 5-15 tons of fruit. Fruits berries can be large and reach the weight and
greater than five grams.
·
The fruits contain vitamins, iron, magnesium, phosphorus, calcium, sugars, tannins, pectins, color.
All this is useful for convalescents, children and the elderly.
·
Blackberries ripen when no other activities in the field during July - August, and
perfect time for harvesting.
·
The relatively high price of fruit and relatively high yields make this culture is an interesting
income positions.
·
Flower Blackberry is an excellent bee dogs, and leaves can be dried (especially in wild
blackberries) for good, aromatic tea to remove the problems of urination and digestion. Dried leaves
used for teas are known already in ancient Greece.
The unfavorable properties of blackberries could be counted:
·
Grapes do not begin to ripen simultaneously. Harvest time is extended up to thirty days.
·
The fruits should be harvested frequently, every third day or later than one week. Maturation
with frequent picking fruit is beneficial for consumption in fresh condition, when the transport
must be quick. Often, picking fruit is unfavorable for processing into wine.
·
The purpose of processing in the way of the occasional wine harvest is unfavorable and should determine the right time
harvest. Black color of fruits is also a sign of maturity of the fruit. It occurs before the technological
maturity. Harvesting is done usually in the afternoon, early evening.
Fresh blackberries consists of:
water about 87.5%
extract 6.8%
cellulose 1.5%
as invert sugar, about 5.7%
acid, as malic l .3%
pectin 1.5%
ash 0.5%
In technological terms, blackberries contains about 5% of the seeds - seeds, and 100 kg of fruit juice can be obtained from:
the hand press of 62-65%
hydraulic press of 68-72%
modern presses 80-85%
Density of juice obtained is between 35 and 50 ° Oe.
Blackberry is suitable for producing heavier wines, so analog. medicinal wines. It is used for slabokrvne, convalescents and elderly. Wine of blackberries contains a lot of provitamin A, P, E. In addition the entire group of B vitamins, folic acid, vitamin H (bio-tin), K, niacin. Fresh juice contains sufficient amounts of vitamin C. In addition to a broad group of vitamins, blackberry and contains important minerals especially iron, magnesium, calcium, potassium, zinc, molybdenum, manganese.
Small amounts of
Here are a few ways of preparing wine from blackberries, depending on the quantity of blackberries, which is processed:
In small quantities can be prepared from the blackberry dessert wine: on 10 gallons of mashed blackberries, add 1.5 to 2 kg of sugar. Mix and add a few sticks of vanilla. In a bottle, you put the sun, standing about two months, after which you can separate the juice and store it in bottles. Bottle with mashed blackberry can be closed, but gently.
Besides this the simplest way of getting dessert wine from blackberries, and we can proceed differently:
Mature fruit mash and Heat to about 60 ° C for color abstraction. Then add l, 5 kg of sugar, and the hot fireplace. When pressed fireplace and cool, the separated juice, add wine yeast and put into a container for fermentation. It is equipped with a glass bocun vrenjačom. Transforms and separates the juice from the sediment for about 10 days and re-adds another 0.5 kg of sugar and continue boiling under vrenjačom.
Larger quantities
Preparation of fortified wine from the berries in large quantities:
As the blackberries harvested periodically, it should choose the size of container for one or two harvests. We take for example containers of 10 liters. These may be containers of different material, resistant to acids and alcohol, with a wide opening up. Top the glass. The first container put picked and crushed blackberries. Ten liters of wrought (izmuljanih) blackberry get about six liters of juice. For this amount we add l kilogram of sugar and 1 / 4 bag of wine yeast (VRELKO). Stir and after two to four days starting fermentation. When the juice takes on color, paste the contents of the vessel in small presses or squeeze his hand with pressure through an appropriate screen. Cijedeći hand we get a little juice in the range (lower yield). In another container of 10 liters of putting the next berry from the next harvest, so that alternately add the juice to ferment in a container for fermentation (kegs, glass bocun).
After pressing the juice to get the fermentation, which put in a larger container in which to complete the fermentation. Alternate method of getting paint, fermentation in barrel will flow jednoličnije. This barrel (or bocun) was closed vrenjačom containing water.
Although it is technologically adverse, we continue to add to the bowl of boiling is always the next volume of juice in fermentation.
After pressing the juice before putting in a ferment in barrels for fermentation, the juice to ferment adds l, 4 kg of sugar to six gallons of juice, previously dissolved in hot water and add chilled. In the case of low boiling point can be added to 150 g / hl of ammonium carbonate (for six gallons can be added to 9 g of ammonium carbonate).
When the fermentation vessel charged up to 3 / 4 content, the more we do not add juice to ferment, but are waiting to boil over and take another vessel (barrel). Fermentation is not carried out in a cold room or refrigerated.
Implementation of the best point is at day or at room temperature. Upon completion of fermentation the wine can be obtained to add a small amount of potassium di-sulphite (formerly called. Vinobran) for the final break point and then better to keep the wine contains enough sugar. Of the six gallons of juice, you should get before pressing pomace between 5 and 7 vol% alcohol.
When we add more sugar, wine from blackberries should contain 12-14% alcohol by vol. Depending on the degree provrelosti, add another between 150 and 250 g / 1 residual sugar. Upon completion of fermentation, after previously and naturally deposited sediments, brain (dekantacijom) clears Kupinovo of wine in the other, but slightly zasumporenu barrels. Glass bocun not zasumporava. To obtain the clearer and more stable produced wine from blackberries, it should be 2-4 times more transferable without radiation.
When we are fully confident in the stability of the obtained wine, that is, if not creates more deposits, no breaks and the color is completely clean, put it in bottles.
Large quantities
Owners of large plantations blackberry who want to produce more wine than blackberries tend to have experience of processing and vinification of grapes. They can act in this way:
Getting color
Crushed blackberry juice contains between 35 and 50 ° Oe. Immediately after crushing berries added to the required amount of sugar and stir. The resulting juice into a fireplace should contain 95 to 100 ° 0e, ie about 216 g / 1 sugar. After mixing pomace blackberries are vaccinated with yeast that are able to ferment the high sugar content and subsequent fermentation. This would mainly be some of the yeast strain
Saccharomyces (bayanus, yeast, ear-rum), Saccharomycodes and Kloeckera and the like. As is often difficult to obtain the necessary yeast may be used for ordinary wine yeasts (eg VRELKO). Fermentation pomace blackberry runs quite violently.
Three or four days after fermentation started and getting the colors, do the crush at press
equipped with the appropriate payment for the leakage of juice.
Implementation of point
Implementation of the point must be approached with special care. Fermentation is carried out at room temperature of 18 to 20 ° C. Before transfer to the fermentation of juice supplemented with a certain amount of sugar, depending on how the rest of the sugar in the finished wine we want. It can add up to 20 kg of sugar per 100 liters. In case of failure of the fermentation after the addition of sugar may be added to ammonium carbonate, and 150 g per hl. New tiještenog amount of juice in fermentation, it is desirable to add the barrel during the previous stormy fermentation of juice. Specifically, blackberry fruit is not ripened at the same time. If the fermentation has finished the previous
of juice, it should be cause subsequent fermentation which would be adverse. Yeast is in progress
vigorous boiling constantly breeding and fermentation process.
Bottling
After completion of fermentation and after 2-4 reflux dekantacijom, without access to air, ie, until the wine is no longer stable, fills the bottles. A month before the scheduled time for filling
the bottle, the wine can be lightly sumporiti 3-5 g / hl potassium disulfitom. Sumporenje is necessary to prevent the work of yeasts, although the obtained wine become lighter. If the wine and continue boiling the rest of the sugar, increase the amount of sulfur dioxide.
Wine store in brown or green bottles close to dry before it boiled cork stopper. Bottle over the cap to be closed colored melted paraffin, thermoplastic resin or a cap.
Wine of blackberries has roughly the following analytical properties:
• density of between 1.0650 and 1.0700
• alcohol content between 90 and 110 g / 1 and 11.6 and 14 vol%
• extract content between 175 and 185 g / 1
• acid content (including the wine) between 6.5 and 11 g / 1
• the rest of invert sugar expressed as between 140 and 200 g / 1
• ash content between 0.9 and 1.7 g / 1
Miljenko Santek, BSc. ing
Economic list
15th July -1. August 1997.
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