Production of mulberry wine

Abstract

A process for making Mulberry fruit wine is carried out by taking fresh Mulberry fruit as raw material, crushing, squeezing, adjusting juice ingredients, adding into activated pectin, clarifying, adding into activated dry yeast, controlling temperature, fermenting, mixing with wine, absinthium dipping wine and peppermint dipping wine proportionally and making into red and sweet nutritive Mulberry fruit wine with degree 10%. It's soft, has fragrant smell and it tastes good.

Description

Technical field [0001] The invention belongs to the field of food engineering wine making industry, and specifically relates to a new production process of mulberry wine Background technique [0002] Mulberry is commonly known as mulberry jujube and mulberry fruit. It is a kind of aggregate fruit. It is soft and juicy, sweet and sour, delicious in fragrance, and purple-black flesh. It is also rich in various amino acids and vitamins, and has extremely high nutrition. value. At present, in China, except for raising silkworms with mulberry leaves, the mulberry fruit is difficult to store, except for a small amount of food, most of which are dropped and wasted. Even if there is a small amount of fruit wine, it is not conducive to squeezing because of its high pectin content. Juice fermentation, so the production method mostly adopts the traditional soaking method. This type of wine has a mellow taste, but the fruity aroma is not outstanding, the taste is not pure, and the typi...

AI Technical Summary

Problems solved by technology

At present, in China, except for raising silkworms with mulberry leaves, the mulberry fruit is difficult to store, except for a small amount of food, most of which are dropped and wasted. Even if there is a small amount of fruit wine, it is not conducive to squeezing because of its high pectin content. Juice fermentation, so the production method mostly adopts the traditional soaking method. This kind of wine has a mellow taste, but the fruity aroma is not outstanding, the taste is not pure, and the typicality is not good.

At present, the utilization and processing of mulberries have not been developed scientifically and rationally