Mulberry wine making technology and mulberry wine obtained through same

A technology of mulberry wine and technology, which is applied in the field of wine making, can solve the problems of affecting the taste and nutrients of mulberry wine, harming the human body of the color protector, and unfavorable long-term drinking, etc., so as to improve the juice yield, protect the color, and reduce harmful substances and impurities the effect of

CN106047551AActive Publication Date: 2016-10-26江门桑科氏生物技术有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2016-10-26

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to a mulberry wine making technology and the mulberry wine obtained through the same. The mulberry wine making technology comprises the steps of fruit selecting, sterilizing, yeast liquid preparing, initial fermenting, sealing fermenting, magnetization aging accelerating and the like. According to the mulberry wine making technology, heating and sulfur dioxide adding are not needed in the mulberry wine making process, the aging accelerating effect is achieved through a strong magnetic field, therefore, nutritional ingredients in mulberry fruits can be effectively prevented from being destroyed, the growth cycle is shortened to about 3 months from 6-12 months in traditional fermentation, and the production efficiency of the mulberry wine is improved. The made mulberry wine is full in wine body, has the inherent color of the mulberry fruits, is clear and transparent, has the pure, quiet and tasteful, pleasant and harmonious mulberry fruit aroma and wine aroma and accords with the taste of modern people.
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Description

technical field

[0001] The invention belongs to the technical field of brewing, and in particular relates to a brewing process of mulberry wine and the obtained mulberry wine. Background technique

[0002] Mulberry is a fruit with both medicine and food, which contains a large amount of sugar, protein, fat, kneading acid, malic acid and vitamin A, vitamin B 1 , Vitamin B 2 , vitamin C, iron, sodium, calcium, magnesium, phosphorus, potassium, carotene and anthocyanins and other nutrients. my country is the largest producer of mulberry in the world. At present, mulberry is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products. Fermented mulberry wine is made from mulberry fruit, which is fermented by yeast to produce alcohol and made into low-alcohol fruit wine. It can not only retain most of the nutrients in mulberry, but also contains many beneficial substances synthesized by microbial metabolism, has unique flavor and nutrition...

Examples

Embodiment 1

[0033] Embodiment 1, a kind of preparation of mulberry wine

[0034] S1 fruit selection: select ripe fresh mulberries that have been continuously illuminated for 3 days;

[0035] S2 sterilization: place the fresh mulberries obtained in step S1 in a cleaning pool connected to an ozone generator for cleaning for 15 minutes;

[0036] S3 preparation of yeast liquid: get a small amount of fresh mulberry juice processed by step S2 and squeeze, filter to get mulberry juice; add mulberry juice of 8% total volume of yeast culture liquid in the yeast culture liquid, and the yeast culture liquid consists of 24g / L Glucose, 15g / L yeast powder, 0.5g / L sodium alginate diester, 3g / L KH 2 PO 4 , 2g / L K 2 HPO 4 , 2g / L MgSO 4 ·7H 2 O, 0.1g / L CaCl 2 , 0.2g / LNaCl, 0.03g / L FeSO 4 ·7H 2 O, 0.002g / L ZnSO 4 ·7H 2 O, 0.02g / L MnSO 4 ·7H 2 O composition, pH 4.8; Stir evenly, add the above-mentioned wine active dry yeast with a total weight of 0.8%, and cultivate at 30°C for 5 hours to obtain...

Embodiment 2

[0040] Embodiment 2, a kind of preparation of mulberry wine

[0041] S1 fruit selection: select ripe fresh mulberries that have been continuously illuminated for 4 days;

[0042] S2 sterilization: the fresh mulberries obtained in step S1 are placed in a cleaning pool connected with an ozone generator and cleaned for 20 minutes;

[0043] S3 preparation of yeast liquid: get a small amount of fresh mulberry juice processed through step S2 and squeeze, filter to get mulberry juice; add mulberry juice of 10% of the total volume of yeast culture liquid in the yeast culture liquid, and the yeast culture liquid consists of 26g / L Glucose, 18g / L yeast powder, 0.6g / L sodium alginate diester, 5g / L KH 2 PO 4 , 4g / L K 2 HPO 4 , 4g / L MgSO 4 ·7H 2 O, 0.2g / L CaCl 2 , 0.3g / LNaCl, 0.05g / L FeSO 4 ·7H 2 O, 0.004g / L ZnSO 4 ·7H 2 O, 0.03g / L MnSO 4 ·7H 2 O composition, pH 4.9; Stir evenly, add wine active dry yeast with a total weight of 1.0% above, and culture at 32°C for 5 hours to obt...

Embodiment 3

[0047] Embodiment 3, a kind of preparation of mulberry wine

[0048] S1 fruit selection: select ripe fresh mulberries that have been continuously illuminated for 5 days;

[0049] S2 sterilization: the fresh mulberries obtained in step S1 are placed in a cleaning tank connected with an ozone generator and cleaned for 25 minutes;

[0050] S3 preparation of yeast liquid: get a small amount of fresh mulberry juice processed by step S2 and squeeze, filter to get mulberry juice; add mulberry juice with 12% total volume of yeast culture liquid in the yeast culture liquid, and the yeast culture liquid consists of 30g / L Glucose, 20g / L yeast powder, 0.8g / L sodium alginate diester, 6g / L KH 2 PO 4 , 5g / L K 2 HPO 4 , 6g / L MgSO 4 ·7H 2 O, 0.4g / L CaCl 2 , 0.4g / LNaCl, 0.06g / L FeSO 4 ·7H 2 O, 0.006g / L ZnSO 4 ·7H 2 O, 0.04g / L MnSO 4 ·7H 2 O composition, pH 5.2; Stir evenly, add wine active dry yeast with a total weight of 1.2% above, and culture at 32°C for 6 hours to obtain a ferm...