Production method for completely-fermented mulberry wine and product

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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Problems solved by technology

[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 used to produce mulberry wine, and the aroma extraction is not sufficient. The aroma components of the produced mulberry wine are far lower than those prepared by fermentation; again, this method is only to filter the mulberry wine after soaking, and does not carry out post-treatment to the original wine liquid obtained by fermentation, so its stability is poor, and the mouthfeel of the wine is also poor. Poor and lacks the flavor of tonic wine

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