Mulberry wine and making method thereof

Abstract

The invention provides mulberry wine and a making method of the mulberry wine. The mulberry wine is fruit wine made by joint fermentation of mulberries and grapes. The brewing method of the mulberry wine comprises the following steps: the grapes which are fused with the fragrance of the mulberries and are moderate in acidity are selected in the pervious season when the grapes are mature and made into frozen concentrated juice, and the juice is frozen and stored at minus 25 DEG C for use; next year, fresh and clean mulberry fruits are taken and crushed mildly before being mixed with concentrated grape juice after dilution according to the proportion of 3:1, potassium metabisulfite, pectinase and yeast are added to the mixed juice, white granulated sugar is added to adjust the sugar degree, the mixed juice is fermented at 18-20 DEG C for 15-30 days, and then the fruit wine is obtained. The fruit wine is rich in nutrition since the fruit wine integrates the nutrients of the mulberries and the nutrients of the grapes, thereby having the effects of preventing angiosclerosis, strengthening the spleen and stomach, aiding digestion, supplementing the nutrients, blacking the hair, beautifying the face, preventing cancer and the like; the nutritive value of the fruit wine is increased, the difficulty in fermentation and even the risk of vinegar formation by a rancidity effect due to poor liquidity of mulberry pulp are avoided, and therefore resources are utilized reasonably; moreover, the color is beautiful, the fragrance is strong, and the taste is rich and smooth.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making fruit wine. Background technique [0002] Mulberry fruit has high nutritional value and medicinal value, and is one of the fruits that are both food and medicine stipulated by the Ministry of Health of my country. Mulberry, also known as ginseng, mulberry, and scorpion, is a flower-gathering fruit with high nutritional and medicinal value. "Compendium of Materia Medica" has recorded that mulberry can be used to benefit the five internal organs and joints, to promote blood and qi, to relieve the muscles after long-term use, and to soothe the muscles. The soul calms the mind, makes people smart, and makes people white and immortal. Modern research has confirmed that mulberry fruit is rich in active protein, vitamins, amino acids, carotene, minerals, resveratrol, anthocyanins and other ingredients, and its nutrition is 5-6 times that of apples and 4 times that of ...

AI Technical Summary

Problems solved by technology

[0004] Mulberry fruit has no outer skin, and the fresh-keeping period is very short. In the mature stage of mulberry, a large number of mature fresh fruits will rot because they cannot be consumed within one day, causing great losses.

However, using mulberry to make wine directly, because it contains a lot of pectin, the fluidity of the pulp is poor, which brings difficulties to fermentation, and even becomes sour into vinegar.

However, if the pomace is removed by separation and fermented with mulberry juice, many nutrients in the pomace will be lost. If the method of adding water is used, the nutritional value of the wine will be reduced.