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Method for producing mulberry brandy

A production method, the technology of brandy, applied in the field of wine making, can solve the problems of unobtainable quality, limited output, and insufficient scale, etc., and achieve the effect of enhancing essence, promoting health, and pure taste

Inactive Publication Date: 2014-12-10
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In addition, mulberry also has the characteristics of limited yield, far less than that of grapes, lower sugar content than grapes, and high acidity, which makes it impossible to obtain good quality by using conventional techniques.

Method used

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  • Method for producing mulberry brandy

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Experimental program
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Embodiment Construction

[0027] The mulberries grown in Huazhou, Guangdong are used as raw materials, and 100g of fresh fruits contain anthocyanins as high as 250mg, which has comparative advantages in raw materials.

[0028] When the maturity of the mulberry fruit reaches the requirement, it is picked manually, and the green fruit and moldy fruit are manually screened, cleaned, crushed and beaten, and fermented within 2-4 hours to ensure the freshness and purity of the raw material;

[0029] Then carry out raw material adjustment: the raw material wine of brandy is in 11%, and raw material sugar content is at 22 ° of Bx, and sugar content adjustment uses part depleted fruit or concentrated juice; pH value is adjusted between 3.2-3.5;

[0030] Put the mulberry pulp into the fermentation tank, add 0.25g / kg active dry yeast, and keep the temperature below 22°C for continuous fermentation for more than 10 days, during which ventilation and stirring are carried out; after 15 days of fermentation, detect th...

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Abstract

The invention relates to a method for producing mulberry brandy, belonging to the technical field of wine making. The method comprises the following steps: screening and crushing raw materials; adjusting the components of the raw materials; performing pulp fermentation; filtering and separating; performing pomace fermentation; performing secondary filtering, color mixing and constant temperature storage; blending; freezing and clarifying; and filling at a low temperature. The method disclosed by the invention has the characteristics that the conventional clear juice fermentation mode is improved, and the problems that the mulberry yield is low, the sugar content of mulberry is lower than grape and the acidity of mulberry is high are solved. Moreover, the prepared mulberry brandy is unique in flavor and has the alcohol content of 40-43 percent.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a production method of mulberry brandy. Background technique [0002] Mulberry is very reddish-purple or black oval-shaped aggregate fruit, with thick juice, sweet and sour fragrance, rich in selenium, resveratrol, anthocyanins, amino acids, flavonoids, polysaccharides, calcium, iron, potassium, phosphorus, zinc and other minerals , It also contains a large amount of free acid and various amino acids, as well as trace elements needed by the human body, carotene, fructose, etc. [0003] my country is the birthplace of sericulture in the world, rich in resources, and the output of mulberry ranks first in the world. Mulberry is a hot berry with thin skin, rich juice and rich nutrition, but it has strong seasonality. It is not resistant to storage at room temperature and is easy to rot and deteriorate. After picking, it should be processed in time to extend its shelf life, or to pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 程水明曾霞叶学林
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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