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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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In addition, mulberry also has the characteristics of limited yield, far less than that of grapes, lower sugar conte
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[0027] Using mulberry raw materials grown in Huazhou, Guangdong, the anthocyanin content in 100g of fresh fruits is as high as 250mg, which has a comparative advantage in raw materials.
[0028] Pick the mulberries when their maturity reaches the required level, manually select the green and moldy and rotten fruits, clean them, crush them, and enter the fermentation within 2-4 hours to ensure the freshness and purity of the raw materials;
[0029] Then adjust the raw materials: the raw brandy wine is based on 11%, the raw material sugar content is 22°Bx, and the sugar content is adjusted using partially de-fruited or concentrated juice; the pH value is adjusted between 3.2-3.5;
[0030] The mulberry pulp is sent to the fermentation tank, and 0.25g / kg active dry yeast is added. The temperature is controlled below 22°C for continuous fermentation for more than 10 days, during which ventilation and stirring are carried out. After 15 days of fermentation, the residual sugar and volatile a...
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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...
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