Making method for mulberry distilled liquor

Abstract

The invention relates to a making method for mulberry distilled liquor. The making method comprises the following making steps that 1, side fermentation fruits which are ripe in the same period as mulberries are collected, and side fermentation fruit fermentation fruit mash is obtained; 2, on the mulberry harvesting site, once a mulberry fermentation drum is filled, the side fermentation fruit fermentation fruit mash is added immediately, and fermentation starts; 3, fermented peel pomace and juice are separated out; 4, the separated juice is distilled with a distiller to obtain the mulberry distilled liquor and high-temperature residual liquor; 5, the separated fermented peel pomace and the high-temperature residual liquor obtained after distilling are mixed, and sugar and yeast powder are added for preparing peel pomace fruit mash; 6, after the obtained mulberry peel pomace fruit mash is cooled, secondary fermentation is conducted; 7, after secondary fermentation of the mulberry peel pomace fruit mash is completed, peel pomace distilling is conducted on the mulberry peel pomace fruit mash through the distiller, and the mulberry peel pomace distilled liquor is obtained. The making method has the advantages that harm of acetic acid bacteria is eliminated, and the influences of sulfur dioxide on the mulberry distilled liquor are avoided.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing mulberry distilled wine. Background technique [0002] Mulberry distilled wine is a high-quality fruit distilled wine, but there are many problems in its existing brewing process, mainly including: [0003] 1. During the fermentation process, mulberry wine is easily oxidized to form aldehydes, and the taste of distilled wine is not good; [0004] 2. Mulberry is an aggregate fruit, and a large amount of juice is secreted during the ripening period. During the fermentation period, it is very easy to be infected with acetic acid bacteria. Alcohol fermentation and acetic acid fermentation occur from time to time, and acetic acid is a volatile acid, which is easy to enter into distilled wine; [0005] 3. The use of sulfur dioxide is an effective way to prevent acetic acidification, but during the distillation process, sulfur dioxide will enter the distilled wine...

AI Technical Summary

Problems solved by technology

[0003] 1. During the fermentation process, mulberry wine is easily oxidized to form aldehydes, and the taste of distilled wine is not good;

[0004] 2. Mulberry is an aggregate fruit, and a large amount of juice is secreted during the ripening period. During the fermentation period, it is very easy to be infected with acetic acid bacteria. Alcohol fermentation and acetic acid fermentation occur from time to time, and acetic acid is a volatile acid, which is easy to enter into distilled wine;

[0005] 3. The use of sulfur dioxide is an effective way to prevent acetic acidification, but during the distillation process, sulfur dioxide will enter the distilled wine in large quantities, resulting in a strong sulfur smell, so sulfur dioxide is prohibited in the brewing process of distilled wine;

[0006] 4. The content of mulberry pectin is high, and more methanol will be produced during the fermentation process