Preparation method of fermentation type mulberry wine

Abstract

The invention provides a preparation method of fermentation type mulberry wine and relates to the technical field of a fruit wine fermentation process. The preparation method comprises the following preparation steps of pre-treating raw materials, preparing a seed liquid, fermenting, filtering, de-coloring and accelerating aging. The method directly utilizes mulberries to ferment and has the advantages that the fermentation time is short and the mulberry wine has relatively high alcohol content.

Description

technical field [0001] The invention relates to the technical field of fruit wine fermentation technology, in particular to a preparation method of fermented mulberry wine. Background technique [0002] Production of mulberry wine mainly adopts two methods at present, one is the soaking method, that is, the mulberry is soaked in white wine, and the beneficial components in the mulberry are allowed to ooze into the white wine by soaking for a long time, and the other is a fermentation production method. [0003] Fermented mulberry wine mainly uses fresh mulberries as raw materials. First, crush the mulberries, then squeeze the juice (there is also a method of directly fermenting the mulberries without squeezing the juice), filter the residue after squeezing the juice, then adjust the ingredients, and finally add yeast to ferment, so as to produce Get mulberry wine. The most difficult part in the preparation of mulberry wine is the control of the fermentation temperature. It ...

AI Technical Summary

Problems solved by technology

The most difficult part in the preparation of mulberry wine is the control of the fermentation temperature. It is very easy for the temperature of the material to suddenly rise from more than 20 degrees to nearly 40 degrees within two or three hours (especially for the direct fermentation of mulberries. prone to this situation), if the temperature is not cooled in time, the final wine body will have the defects of sourness and low alcohol content

[0004] The Chinese invention patent with the application number "201110189499.1" discloses a method for preparing mulberry wine. This patent adopts the production method of squeezing and fermenting mulberries. Juicing and fermentation can make the overall temperature of the material more uniform during the fermentation process. If the temperature rises suddenly, the cooling process will take a long time (if the temperature is only cooled by circulation, it usually takes about 3 hours to return to the normal fermentation temperature, and after returning to the normal temperature, it usually does not wait In the middle of the day, there will be a sudden rise in temperature

The reason for the temperature rise again is mainly due to the high content of fungi such as yeast and lactic acid bacteria in the material), that is, once the temperature of the material reaches above 35 degrees Celsius in the way of squeezing and fermenting, it is almost inevitable that the wine body will become sour in the later stage. When the temperature drops below 30 degrees Celsius quickly, it is usually necessary to pour water into the fermentation tank to cool down. Although adding water to cool down can reduce the acidity of the wine in the later stage, it will also reduce the alcohol content. Such a result is not what the manufacturer wants to see

[0005] The Chinese invention patent with the application number "201310013364.9" discloses a method for fermenting mulberry wine by direct fermentation of mulberries. Due to the accumulation of mulberries in the fermenter, the temperature of the material at the bottom and center of the fermenter tends to be relatively high. The problem of high temperature (that is, the situation where the temperature of the material suddenly rises from more than 20 degrees to nearly 40 degrees in the aforementioned two or three hours), the usual practice is to manually or stir the material with high temperature in the center and mix it with other materials. For materials at normal temperature, although the cooling speed is faster than the method of squeezing and fermenting, it still takes about 2 hours to return to normal, and the temperature of the material in the center is likely to be too high again soon after cooling

In addition, including the method disclosed in this invention patent, most of the current production methods using direct fermentation of mulberries have the disadvantages of low alcohol content (generally 10-15 degrees) and too long fermentation time (generally need to continue fermentation for about 40 days)

Images