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A mulberry wine and process technology, which is applied in the field of mulberry wine brewing technology to achieve the effects of increasing yield, increasing wine yield and complex aroma
Active Publication Date: 2011-11-16
JURONG JIUZHOU SANGGUO WINE
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[0025] The purpose of the present invention is to provide a brewing process of mulberry wine that can increase the amount of alcohol produced and has a good aroma and color, so as to solve the existing problems in the brewing of mulberry wine and meet the needs of various production occasions
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[0042] Refer to the attached figure 1 , the present invention will be further described in conjunction with specific embodiments.
[0043] The brewing process of mulberry wine of the present invention comprises the following steps:
[0044] 1. Picking: Pick mulberries with good maturity and send them to the factory in the shortest time.
[0045] 2. Selection: Screen the mulberries sent to the factory, remove red and moldy berries, and choose purple berries as much as possible.
[0046] 3. Crushing: Crush the selected mulberries, and directly pass through the conveyor belt into the crusher for crushing. At the same time, add 60mg / L sulfurous acid, and put them into the tank under temperature control. The temperature is controlled at 10°C.
[0047] 4. Add pectinase: the dosage of pectinase is 4g / L-6g / L, activated with warm water at 40°C for 40 minutes, and then evenly added to the fermenter while feeding.
[0048] 5. Carry out component testing, and adjust the sugar content s...
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Abstract
The invention discloses a brewing process of mulberry wine. The process comprises the steps of picking, selecting black fruits, smashing, adding pectinase, inspecting components, regulating sugar, adding yeast for temperature-controlled fermentation, circulating, terminating fermentation, adding sulphurous acid and packaging a jar so as to clear automatically, pouring out of the jar and filtering, clarifying, reducing the temperature, carrying out membrane filtration and filling. The brewing process has the beneficial effects that the yield of wine is increased, fruit juice in pectin dissolving peel in peel flows out because of pectinase, thereby improving the yield of the wine; the quality of the wine is improved, the fruit peel contains a large amount of substances which comprise pigment, aroma substances, flavone, flavonoid, resveratrol and the like; and through peel fermentation, the color of the wine is darkened, the aroma of the wine is more complicated, and the wine contains more functional components. The fruit peel fermented can be used for distilling brandy, so that the peel residue can be well utilized; and the distilled peel residue can be used as fertilizer.
Description
technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of mulberry wine. Background technique [0002] Mulberry is the mature fruit of the deciduous tree mulberry of the family Moraceae, also known as mulberry fruit and mulberry jujube. Farmers like its ripe fresh fruit to eat, and it has a sweet taste and a lot of juice. It is one of the fruits that people often eat. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. It also has health effects such as enhancing immunity, improving skin blood supply, and delaying aging. [0003] As a new kind of fruit wine, mulberry wine is regarded as the best among fruit wines, and has the effects of nourishing, nourishing the body and nourishing the blood. After drinking, it can not only improve women's cold hands and feet, but also has the effects of nourishing blood, strengthening body, nourishing liver, nourishing kidney,...
Claims
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