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A method for fermenting and producing mulberry wine

A kind of mulberry wine and mulberry technology, applied in the field of bioengineering, can solve the problems of strong seasonality, intolerance to storage, perishable deterioration, etc., and achieve the effect of strong fermentation wine production capacity, mellow taste and rich nutrition

Active Publication Date: 2015-11-18
一阳生集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mulberry is a hot berry with thin skin, rich juice and rich nutrition, but strong seasonality. It is not resistant to storage at room temperature and is easy to rot and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Mix the original mulberry juice, concentrated apple juice and purified water at a volume ratio of 1:1:2.5 (total volume 1L), add the pre-made seed medium at a volume ratio of 5%, and ferment at 20°C under temperature control 4 days, and then ferment for 4 days after back pouring to get the original wine of mulberry dry wine. After the original wine is pasteurized, it is transferred to oak barrels for 3 months of low-temperature static aging at 5°C. After clarification, filtration, and filling, a qualified high-quality mulberry dry wine product is obtained, with sugar content ≤ 4g / L and alcohol content About 12.5% ​​(V / V).

Embodiment 2

[0031] Mix the original mulberry juice, concentrated apple juice and purified water in a volume ratio of 0.5:0.8:2.0 (total volume 2L), add the pre-made seed medium in an amount of 8% by volume, and ferment at 20°C under temperature control 4 days, and then ferment for 4 days after back pouring to get the original wine of mulberry dry wine. After the original wine is pasteurized, it is transferred to oak barrels for 3 months of low-temperature static aging at 5°C. After clarification, filtration, and filling, a qualified high-quality mulberry dry wine product is obtained, with sugar content ≤ 4g / L and alcohol content About 11.5% (V / V).

Embodiment 3

[0033] Mix the original mulberry juice, concentrated apple juice and purified water at a volume ratio of 0.5:1:2.5 (total volume 1L), add 5% of the pre-made seed medium, and ferment at 20°C under low temperature and temperature control for 4 After 3 days, stop fermentation, pasteurize, transfer to stainless steel tank at 5--8 ℃ for static aging for 3 months, after clarification, filtration and filling, a qualified high-quality mulberry fruit wine product is obtained, with an alcohol content of about 10%. (V / V).

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Abstract

The invention discloses a method for producing a high-quality mulberry wine through fermentation. The mulberry juice is taken as the major raw material; the selected saccharomyces cerevisiae is adopted for direct fermentation to produce the raw mulberry wine; then the raw mulberry wine is subjected to pasteurization, ageing, clarification treatment, filtering and filling; finally, the high-quality mulberry wine product is obtained. The produced mulberry wine product is natural without any cane sugar, citric acid and the like; the mulberry wine is rich in nutrition, attractive in color and luster, fruity and soft, and mellow in taste.

Description

technical field [0001] The invention relates to a method for producing high-quality mulberry wine by fermenting selected and bred yeast, which belongs to the technical field of bioengineering. Background technique [0002] Mulberry is a reddish-purple or black oval-shaped aggregated fruit with thick juice, sweet and sour fragrance, and rich nutrition. Traditional Chinese medicine believes that mulberry is sweet and cold in nature, enters the heart, liver and kidney meridians, has the effect of nourishing yin and blood, and can cure yin deficiency, insomnia and other effects. Modern medicine clinically proves that mulberry has significant curative effects on lowering blood fat and relieving neurasthenia, arteriosclerosis, sexual dysfunction, premature graying of beard and hair, internal heat and quenching thirst. [0003] my country is the birthplace of sericulture, rich in mulberry resources, and the output of both tree species and mulberry ranks first in the world. Mulber...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/85
Inventor 徐抗震黄洁曹炜马海霞任莹辉贾歌宋纪蓉
Owner 一阳生集团有限公司
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