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Brewing method using medium-dry mulberry

A technology of mulberry wine and mulberry fruit juice, applied in the direction of microorganism-based methods, biochemical equipment and methods, and preparation of alcoholic beverages, can solve the problems of low sugar content of mulberry fruit and affect the flavor of mulberry fruit wine, and achieve a unique flavor effect

Inactive Publication Date: 2012-11-14
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main problem of mulberry wine making is that the sugar content of mulberry fruit is relatively low, usually only 5-15%. Using mulberry fruit to make wine usually requires the addition of sucrose or other fermentable carbon sources in order to achieve the goal of long-term storage with an alcohol content of more than 10%.
At present, the most commonly used method of drying is hot air drying, but many flavor substances volatilize with the hot air during the hot air drying process, which affects the flavor of mulberry wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 50kg of mulberry fruit, 10.2% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 50°C for 15hr, collect the mulberry fruit with a weight of 25kg, use a beater to crush it and use it Air pressure juice extractor squeezes, and obtaining 12kg soluble solids content is the mulberry fruit juice of 20.2%, and the sugar content is 20.2Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 15 days at 20°C, extract the supernatant and change the tank, and continue to ferment for 20 days. 1.5g / L gelatin glue was clarified, and after standing for stratification, the supernatant was obtained by ultrafiltration to obtain a finished mulberry wine with an alcohol content of 10.1%. The characteristics of the fruit wine are shown in Table 1.

Embodiment 2

[0019] Take 50kg of mulberries, 10.2 wt% of mulberry soluble solids, put them in a thin stainless steel plate, put them in a GHRH-20 heat pump dryer, dry them at 55°C for 20hrs, collect mulberries with a weight of 22kg, and use a beater After crushing, press with a pneumatic juicer to obtain 11 kg of mulberry fruit juice with a soluble solid content of 20.1 wt%, and add 4% sucrose until the sugar content of the fruit juice is 24.1 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 15 days at 20°C, extract the supernatant and change the tank, and continue to ferment for 20 days. 1.5g / L gelatin glue was clarified, and after standing for stratification, the supernatant was obtained by ultrafiltration to obtain a finished mulberry wine with an alcohol content of 10.2%. The characteristics of the fruit wine are shown in Table 1.

Embodiment 3

[0021] Take 50kg of mulberry fruit, 10.2 wt% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 60°C for 11hr, collect the mulberry fruit with a weight of 20kg, and use a beater to crush it Squeeze with a pneumatic juicer to obtain 11 kg of mulberry juice with a soluble solid content of 22 wt%, and a sugar content of 22 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 20 days at 20°C, extract the supernatant and change the tank, continue to ferment for 15 days, add 1.5g / L gelatin for clarification, and let it stand for stratification. The supernatant was obtained by ultrafiltration to obtain a finished mulberry fruit wine with an alcohol content of 12%. The characteristics of the fruit wine are shown in Table 1.

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Abstract

The invention discloses a brewing method using medium-dry mulberry. The brewing method comprises the steps of drying fresh mulberry into medium-dry mulberry which is 40 to 50% of the fresh mulberry by weight, then juicing, fermenting with the juice as the raw materials until the soluble solid content does not decrease longer and the bubbles do not generate, clarifying, and then filtering to obtain the mulberry-made wine. The obtained mulberry-made wine has unique flavor, and relatively deep color of amaranth.

Description

technical field [0001] The invention relates to a method for brewing wine from mulberry fruit, in particular to a method for making wine with semi-dried mulberry fruit. Background technique [0002] Mulberry, also known as mulberry, has the reputation of "the emperor of fruit" in China, and is a good fruit for both medicine and food. It is recorded in famous works of traditional Chinese medicine such as "Compendium of Materia Medica". [0003] Mulberry fruit is a kind of high-quality fruit resource, and some people call it one of the "third-generation fruits" now, and it is in the period of development. In fact, mulberries have been used as fruits and Chinese medicinal materials since ancient times, and have been recognized by the Ministry of Health as one of the agricultural products that are "both food and medicine". Traditional Chinese medicine believes that mulberry fruit is sweet and cold in nature, and has the effects of promoting body fluid and quenching thirst, nou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 吴继军肖更生徐玉娟唐道邦廖森泰余元善温靖张友胜
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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