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A kind of mulberry wine and brewing method thereof

A kind of mulberry wine and mulberry technology, applied in the field of wine making, can solve the problems that fresh mulberry fruit is not easy to preserve, the flavor and nutritional content of the original mulberry fruit cannot be well preserved, and the deep processing technology is backward.

Inactive Publication Date: 2011-12-07
广州市从化顺昌源绿色食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet mulberry fresh fruit is not easy to preserve, and deep processing technology is relatively backward, and the processing technology such as clear juice fermentation, pasteurization mostly adopts at present the processing of mulberry wine, can not well keep the former fruit local flavor and nutritional labeling of mulberry, the production technology that the present invention has before On the basis of this, the typical flavor and nutritional components of mulberry are effectively extracted by adopting low-temperature maceration and fruit pulp fermentation technology. The brewed mulberry wine is rich in fruity aroma, delicate in taste and rich in nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select 10 tons of original mulberry fruit, crush them, pour them into a fermenter, lower the temperature of the pulp to 10-18°C, add 500g of pectinase, soak at low temperature for 36 hours, and then add active dry yeast produced by the French Laman Group for fermentation. Fermentation, the fermentation temperature is controlled at 20~25°C, after 10 days, the fermentation ends, and 90ppm of sulfur dioxide is added.

[0030] The artesian wine is separated, the pomace is pressed, and 7 tons of the separated artesian wine and pressed wine are stored in full tanks. The storage temperature is controlled at 15-25 ° C, and the storage and aging are 3-5 months.

[0031] The stored and aged original wine was poured backwards, the temperature of the wine was lowered to 10-15°C, and 2625g of bentonite and 875g of PVPP were added for clarification.

[0032] After clarification, keep the wine at -4~-5°C for 7 days, and filter it while it is cold.

[0033] The 0.45um and 0.2um two-st...

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Abstract

The invention discloses a mulberry wine and a brewing method thereof. According to the existing fruit wine theory, the present invention explores a unique brewing method of mulberry wine through long-term exploration and innovation on the basis of fermentation. After the mulberry is crushed, pectinase is added for enzymatic hydrolysis, and the fruit is fermented after soaking at 10-18°C for 36 hours. The fermentation temperature is controlled at 20-25°C. After separation and pressing, it is stored and aged at low temperature, clarified and frozen , by cold filtration and sterilization filtration to make finished mulberry wine. The invention utilizes low-temperature soaking and fruit pulp fermentation to fully soak the phenolic substances and nutritional components in the mulberry fruit during the fermentation. The brewed mulberry wine has strong fruit aroma, elegant flavor, complete wine body, unique style and strong typicality.

Description

[0001] technical field [0002] The invention relates to a mulberry wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0003] Mulberry has another name called mulberry fruit, and before more than two thousand years, mulberry has been the tonic that Chinese emperor uses. Because of the special growth environment of the mulberry tree, the mulberry fruit has the characteristics of natural growth and no pollution, so the mulberry fruit is also known as the "folk holy fruit". It is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. Its nutrition is 5-6 times that of apples and 4 times that of grapes. The best health fruit". Yet mulberry fresh fruit is not easy to preserve, and deep processing technology is relatively backward, and the processing technology such as clear juice fermentation, pasteurization mostly adopts at present the processing of mulberry wine, can not well keep the fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 郑建中卫高利武春联刘芳芳
Owner 广州市从化顺昌源绿色食品有限公司
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