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Mulberry fruit wine and preparation method thereof

A technology of mulberries and mulberries, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., to achieve the effects of full body and integrity, low production cost, and good biological activity

Inactive Publication Date: 2015-04-29
陶兴福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using fresh mulberry fruit as raw material to brew fresh mulberry fruit wine directly has not been reported in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Mix 100kg of mulberry fruit pulp, 50kg of sucrose, 0.6kg of citric acid, 10kg of corn steep liquor, and 250kg of high-quality mountain spring water. After sterilization, put them into the container, adjust the pH to 3.5, add 15kg of alcoholic yeast activated strains, and seal the container. Put it in a room at 24°C for 7 days of main fermentation, then carry out coarse filtration, and then add 50kg of sucrose, complete within 7 days, coarsely filter the yeast, transfer the wine liquid into a sterilized container, and carry out post-fermentation for 30 days at 20°C , replace the wine with a sterilized container, control the temperature at 15°C, age for 90 days, and change the tank every 30 days. Add 2 kg of pectinase to carry out clarification treatment, take the supernatant liquid for bottling, carry out pasteurization, and label to obtain finished wine.

[0032] Finished wine characteristics:

[0033] The body of the wine is light red, clear, transparent, shiny, free ...

Embodiment 2

[0035] Mix 150kg of fresh mulberry pulp, 20kg of sucrose, 1.0kg of citric acid, 5.0kg of corn steep liquor, and 300kg of high-quality mountain spring water. After sterilization, put them into the container, adjust the pH to 3.0, add 20kg of wine yeast, and place in a closed container. After the main fermentation in the room at 26°C for 5 days, coarse filtration is carried out, and then 25kg of sucrose is added, and the yeast is coarsely filtered, and the wine is transferred to a sterilized container for post-fermentation. After 30 days of fermentation, the wine was replaced with a sterilized container, the temperature was controlled at 18°C, and the wine was aged for 150 days, changing the tank once a month. The wine is centrifuged for 3 to 5 minutes under the condition of 6000g centrifugal force to obtain clarified wine. The liquor is bottled, sterilized by ultraviolet rays and then labeled to obtain the finished liquor.

[0036] Finished wine characteristics:

[0037] The ...

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PUM

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Abstract

The invention provides mulberry fruit wine and a preparation method thereof. The preparation method for the mulberry fruit wine comprises the following steps: taking fresh mulberry pulp as a raw material and taking saccharose, corn steep liquor, citric acid and clean water as auxiliary materials, performing primary fermentation on a fermentation strain, performing secondary fermentation and ageing. The mulberry fruit wine is purplish red, clear, transparent, bright, mellow, fresh, soft, full and complete in body, elegant, and integrated with wine flavor and fruit flavor; in a brewing process, high-heat sugar and the like in mulberry fruit can be degraded by microorganisms, so that alcohol content is formed to meet the needs of the consumption crowd. The production process is simple, the fermentation period is short, the product yield is high and the production cost is low.

Description

technical field [0001] The invention relates to fruit wine, in particular to a mulberry fruit wine and a preparation method thereof. Background technique [0002] Mulberry (mulberry), also known as mulberry fruit and black glutinous rice. It is the mature ear of mulberry, a deciduous tree of the family Moraceae. It is mainly produced in silkworm breeding areas in southern my country. It is better to be big, thick, purple, sweet and slightly sour. Mulberry fruit is sweet, sour, slightly cold in nature. GUIXIN, liver, kidney channel. Efficacy: (1) Nourish yin and nourish blood: It is used for dizziness, tinnitus, fatigue, insomnia, premature graying of beard and hair caused by insufficient yin and blood. (2) Promoting body fluid and moistening intestines: It is used for intestinal dryness and constipation caused by fluid wound thirst, internal injury and thirst, and deficiency of yin and blood. Usage and dosage: decoction, 6~15 grams. Mulberry main contains: glucose, fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陶兴福
Owner 陶兴福