Sugar-free making enzymolysis technology of mulberry dry red wine

Abstract

The invention discloses sugar-free making enzymolysis technology of mulberry dry red wine. The mulberry dry red wine is made by mainly adopting the enzymolysis technology and selecting medicinal and edible fresh mulberries as the main materials and mulberry leaves, corn stigmas, manyflower solomonseal rhizome and spina date seeds as the auxiliary materials, wherein the fresh mulberries are unnecessary to be ground, are subjected to sterilization treatment and are put in a pot to be fused with cellulase. The technology is characterized by hydrolyzing or degrading cellulose, a component of plant cell walls, by utilizing the high specificity of enzyme reaction to destroy the cellulose cell walls connected by 13-d-glucosidic bonds and 4-13-glycosidic bonds to expose, dissolve, suspend or peptize the active components in the cellulose cell walls in a solvent, adjusting the PH value, continuously carrying out dissolution, separation and filtration at normal temperature, carrying out diastatic fermentation, separating alcohol juice to obtain pulp mulberry wine and then preparing the high-quality health care mulberry dry red wine with the pulp mulberry wine and traditional Chinese medicine auxiliary material enzymatic hydrolysate in proportion. Any sucrose, food coloring and preservative are not added in the whole process of the enzymolysis technology, so that the enzymolysis technology is simple and practicable, is low in cost and has high efficiency.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to an enzymatic hydrolysis process for sugar-free brewing of mulberry dry red wine. Background technique [0002] At present, there are many varieties of red wine in the domestic and foreign markets, but grapes are generally used as the main raw materials. In the traditional process of fermentation, grapes need to be crushed and added with a certain amount of sugar for fermentation. This process is difficult to clarify the fermentation process. Natural pigments and beneficial ingredients are easy to lose. Third, the sterilization process will damage trace elements. Fourth, a large amount of waste residue and waste gas must be disposed of after fermentation, resulting in energy waste and environmental pollution. Fifth, grapes have a single component and taste bitter. [0003] Mulberries, rich in glucose, various trace elements and amino acids, are better than grapes in quality a...

AI Technical Summary

Problems solved by technology

People mostly eat fresh mulberry fruit, and various mulberry wine drinks that appear on the market are also very popular with consumers, but a large amount of sugar is added during the brewing process, and the original juice content of mulberry fruit is low, lacking mulberry fruit juice. Natural flavor and nutrition, and the original health effects of mulberries are also greatly reduced