Preparation method of black mulberry and blueberry dry red wine
A technology of blueberry dried red and black mulberry, which is applied in the field of preparation of black mulberry dried blueberry, can solve the problems of taste and health function to be improved, and achieve the effect of good health function, good taste and short brewing time
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Embodiment 1
[0044] First remove the fruit stalks from the black mulberry harvested, then weigh 10 kilograms of black mulberry and 90 kilograms of blueberries picked in the same year by weight for subsequent use, and the sugar content of the black mulberry is 15-20%. The blueberries are crushed and mixed evenly; 0.9-2 kg of sucrose is added; wine yeast accounting for 0.6-0.8% of the mass of the fermentation broth and pectinase accounting for 0.01% of the mass of the fermentation broth are added to the sugar-added mixture for primary fermentation. Extract fermentation, ferment at a temperature of 20-25°C for 7-8 days, then filter, and take the filtrate for later use; carry out secondary fermentation of the filtrate obtained from the primary fermentation and filtration for 25 days; filter the product obtained after the secondary fermentation with polymer resin , diatomaceous earth filtration and three-stage filtration of membrane fine filtration to obtain the desired dry red black mulberry an...
Embodiment 2
[0047]First remove the fruit stalks from the black mulberry harvested, then weigh 90 kilograms of black mulberries and 10 kilograms of blueberries picked in the same year by weight for subsequent use, and the sugar content of the black mulberries is 15-20%. Crush the blueberries and mix them evenly; add 2.1-4.7 kg of sucrose; add 0.8-1% wine yeast and 0.02% pectinase to the sugar-added mixture for initial fermentation, using Extraction and fermentation, ferment at a temperature of 20-25°C for 8-9 days, then filter, and take the filtrate for later use; perform secondary fermentation on the filtrate obtained from the primary fermentation and filtration for 35 days; process the product obtained after the secondary fermentation on polymer resin Filtration, diatomaceous earth filtration and membrane fine filtration are three-stage filtration to obtain the desired dry red black mulberry and blueberry.
[0048]
Embodiment 3
[0050] Remove the fruit stalk from the black mulberry fruit that was picked first, then weigh 50 kilograms of black mulberry fruit and 50 kilograms of blueberries picked in the same year in parts by weight, and the black mulberry fruit sugar content is 15-20%. Blueberries are crushed and mixed evenly; 1.5-3.3 kg of sucrose is added; wine yeast accounting for 1-1.2% of the mass of the fermentation broth and pectinase accounting for 0.015% of the mass of the fermentation broth are added to the sugar-added mixture for initial fermentation, and the initial fermentation is carried out by rotating Fermentation tank method, ferment at a temperature of 20-25°C for 6-7 days, then filter, and take the filtrate for later use; the filtrate obtained from the primary fermentation and filtration is subjected to secondary fermentation for 30 days; the product obtained after the secondary fermentation is subjected to polymer PVF Three-stage filtration of microfiltration membrane filtration, dia...
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