Blueberry Wine making is extremely popular in the United States and some informal surveys have it ranked second in popularity only to blackberry in preference.
Using blueberries in blueberry Wine making has a lot of advantages both for taste and nutrition. Blueberries are rich in vitamins A and C along with other essential nutrients. They have lesser content of elements such as citric acid. Their sugar content is not too powerful and they can be squeezed for juice to be made into Wine or dried. In some cases it is best to use blueberries that have survived a frost as this helps to create an easier taste.
There is a rumor within Wine making that blueberry wine making is next to impossible because blueberries do not ferment. There is a chemical in blueberries called sorbic acid that many claim cannot bond with yeast to ferment correctly. While this rumor is prevalent in blueberry Wine making it is not at all true, and blueberries absolutely have the ability to mix with yeast and ferment the juice into a Wine. The process does take longer than some other berries to ferment but in the end the Wine that is made is considered one of the best varieties of Wine available. (fruitwinemaking)
See also :
Burger King
Hanamasa
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