Production method for completely-fermented mulberry wine and product

A production method and technology of mulberry wine, which are applied to the production method of fully fermented mulberry wine and its products, can solve the problems of insufficient aroma extraction, lack of flavor of nourishing wine, poor stability, etc., and achieve good compound enzymolysis effect, Improve stability, good stability effect

Inactive Publication Date: 2014-03-19
YUNFU HUANAN LIQUOR
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[0003] Chinese Patent Application No. 200910265090.6, titled "Production Method of Mulberry Fruit Wine" (publication number CN101735927, publication date 2010-06-16), discloses a production method of mulberry fruit wine. The mulberry wine is mainly made of 53% pure grain Liquor and fresh mulberry are soaked and mixed, squeezed to extract juice and then filtered. According to this method to make wine, first of all, the soaking method is...

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  • Production method for completely-fermented mulberry wine and product

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[0023] Selected raw materials, requiring more than 80% of the fresh fruit to be mature, no rotten fruit, no disease fruit, crush it with a beating machine, and add SO at 42mg / L 2 , Transfer the mulberry pulp into a temperature-controlled enzymatic hydrolysis tank, add 25mg-50mg of pectinase and 110mg-140mg of proteolytic enzyme per liter of juice, stir evenly, control the enzymatic hydrolysis temperature at 12℃~16℃, enzymatic hydrolysis for 8.5 hours ~13 hours. The juice yield can reach more than 70%,

[0024] Transfer the above-mentioned enzymolysis clear juice to the fermentation tank, add the activated dry yeast of French Raman company EC1118, slowly add (165~215)mg / L, stir evenly, and control the fermentation temperature at 15℃~ 21℃, after 16 days to 25 days of pre-fermentation, the clear juice is separated from the fermentation broth, transferred to another tank, and the clear juice is further fermented for 12 to 22 days to obtain the fermented raw wine liquor; in the fermen...

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Abstract

The invention discloses a production method for completely-fermented mulberry wine and a product. The method comprises the following steps of performing composite enzymatic hydrolysis on a raw material mulberry flesh by using pectinase and proteinase, performing primary fermentation for 16 to 25 days and performing after fermentation for 12 to 22 days at 15 to 21 DEG C by using 165 to 215mg/L alcohol-fermentation dry yeasts until the alcohol strength is finally 11.5 percent Vol, clarifying a product by taking a 420 to 650g/L bentonite solution and a 200 to 320g/L chitosan solution as clarifying agents, performing aging for 3 months at 18 DEG C, performing freezing treatment for 5 days at -5.8 to -6.2 DEG C, performing preliminary filtering, and performing filtering disinfection twice by using a sheet filter and a membrane filter. According to the production method, good composite enzymatic hydrolysis and low-temperature batch fermentation effects are achieved, the stability of the wine is further improved by composite fining, and the stability and flavor of the wine are improved by low-temperature freezing. The production method is applied to the production of the completely-fermented mulberry wine.

Description

Technical field [0001] The invention relates to a production method of fully fermented fruit wine, in particular to a production method of fully fermented mulberry wine and its products. Background technique [0002] Mulberry (sāng shèn) is the mature fruit of the deciduous tree mulberry tree of the Moraceae family. Mulberry is also called mulberry fruit and mulberry jujube. There are two types of black and white. Freshly eaten with purple and black as the tonic top grade. It is produced in most parts of China, mainly in Jiangsu, Zhejiang, Hunan and other places. It is harvested every April to June when the ears are reddish purple. Mature mulberries are oily, sweet and sour. It is rich in active protein, vitamins, amino acids, carotene, mineral elements and other ingredients. It has multiple functions and is hailed as the "best health fruit in the 21st century" by the medical community. The motherland medicine believes that mulberries are sweet and cold in nature and have the e...

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Application Information

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IPC IPC(8): C12G3/02C12H1/048C12H1/056C12H1/06C12R1/865
Inventor 郭正忠黄星源
Owner YUNFU HUANAN LIQUOR
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