Method for brewing mulberry fruit wine

Abstract

The invention belongs to the field of fruit wine brewing and in particular relates to a method for brewing mulberry fruit wine. The method comprises the following steps: selecting raw materials, pulping, adding white granulated sugar, SO2 and yeasts for the first time, adding the white granulated sugar and the SO2 for the second time, ageing, settling, filtering, sterilizing and filling. According to the method, the alcohol content of the fruit wine is increased, the quality of the fruit wine is improved, and the mulberry wine brewed by using the method is rosy, transparent in sediment, full in wine body and moderate in sourness and sweetness and has the fruit fragrance of mulberries and the fresh fragrance of wine; the mulberries are subjected to freezing preservation, so that the quality of the fruit wine can be ensured, the mulberry supply time can be prolonged, the seasonal limitation of the mulberry fruit wine is overcome, and conditions are created for increasing the production capacity.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, in particular to a method for brewing mulberry fruit wine. Background technique [0002] Mulberry fruit contains a variety of organic acids, polyphenols and lipids. After fermentation, various aroma components of mulberry fruit wine are formed, forming a unique style feature. Mulberry wine is a new kind of fruit wine. It is the best among fruit wines. It has the effects of nourishing, nourishing the body and nourishing the blood. It has extremely high nutritional value and health care effect. [0003] The selection of its raw material for the brewing of traditional mulberry fruit wine is fresh mulberry, which has a short maturation period and is greatly affected by seasonality, which has great seasonal restrictions on the production of fruit wine. At present, in the process of fruit wine brewing, it is difficult to control the alcohol content of fruit wine. The amount of sugar added will also a...

AI Technical Summary

Problems solved by technology

[0003] The raw material of traditional mulberry fruit wine is fresh mulberry, which has a short maturity period and is greatly affected by seasonality, which has great seasonal restrictions on the production of fruit wine.

At present, in the process of fruit wine brewing, it is difficult to control the alcohol content of fruit wine. The amount of sugar added will also affect the quality and time of fruit wine production. Too much added sugar will increase the fermentation time and cause waste of raw materials. The alcohol content of the fruit wine cannot meet the requirements of the national standard due to the small amount, which eventually leads to the addition of edible alcohol

Fresh mulberry has a short maturity period, which has great seasonal restrictions on the production of fruit wine. The annual production is greatly affected by the season, so it is not conducive to large-scale production, and the economic benefits of enterprises are limited, which is not conducive to the industry. development of

[0004] The amount of sugar added will also affect the quality and time of fruit wine production. Too much added sugar will increase the fermentation time, and less added sugar will cause the alcohol content of fruit wine to fail to meet the requirements of the national standard.

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