Process for brewing mulberry distilled liquor

Abstract

The invention relates to a method for preparing mulberry distilled liquor. The mulberry distilled liquor with unique fragrance is obtained by distilling mulberry skin residues obtained after fermentation twice, and is particularly used for preparing mulberry brandy. By the method, the waste of the skin residue is avoided, the skin residues obtained after the fermentation is finished are directly used as non-wine products usually, but a large amount of alcohol still exists in the skin residues, and the method is used for collecting the alcohol so as to prepare high-quality brandy; in addition, the demand of broad consumers on the mulberry brandy can also be met, and a gap in China and in the world, namely the mulberry brandy is filled in.

Description

technical field [0001] The invention relates to a production process of distilled wine, in particular to a fermentation and brewing process of mulberry distilled wine. Background technique [0002] Mulberry is the mature fruit of the deciduous tree mulberry in the family Moraceae, also known as mulberry and mulberry. Farmers like to pick the ripe fresh fruit to eat. It tastes sweet and juicy. It is one of the fruits that people often eat, and it is also a common original berry with Chinese characteristics. Fruit trees. In recent years, mulberries are often used to make fruit-based drinks or wine. But at present, mulberry distilled liquor, especially such highly distilled liquors such as mulberry brandy, is still blank in the market. At the same time, in the current brewing process, the overall utilization of mulberry is very low. Generally, the mulberry skin dregs obtained after extraction or pressing are directly used as waste materials and converted into non-alcoholic pr...

AI Technical Summary

Problems solved by technology

[0003] In order to make up for the gap in the prior art of using mulberries as raw materials to prepare distilled wines, especially high-distilled wines such as brandy, and t