Method for making mulberry brandy by utilizing mulberry fruit residues

A technology for brandy and mulberry fruit, which is applied in the field of fruit wine processing, can solve problems such as environmental pollution and waste, and achieve the effects of improving alcohol content, improving yield and quality, and improving fermentation efficiency.

Inactive Publication Date: 2017-05-31
吴兰平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When processing mulberry juice, a large amount of mulberry pomace will be produced, which is often discarded by people and pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 1000Kg of fresh and undeteriorated leftover mulberry pomace for the production of mulberry juice, add 50g of pectinase, 200Kg of sucrose and 200g of dry wine yeast, mix well, put it into the fermentation tank at 15-25°C, and ferment for 10-12 days until fermentation Complete; filter the fermented liquid, combine the fermented liquid squeezed out of the fermented mash, and distill under reduced pressure; blend the distilled wine with a volume ratio of 2-75% in the middle section and blend it with the aging wine head to make the volume ratio of the alcohol content 38-41 %; then pour it into oak barrels for aging, and the empty volume in the oak barrels should not exceed 2%. After aging for half a year, it will be bottled and packaged to obtain the finished mulberry brandy.

Embodiment 2

[0017] Take 1000Kg of mulberry pomace, the leftover material of mulberry juice, which has not been deteriorated and stored at a low temperature of 0-5°C, add 100g of pectinase and 150Kg of sucrose and mix well; take 100g of dry wine yeast and dissolve it in 50Kg of mulberry juice, and keep it warm at 20-25°C Activate for 48 hours to get fermented yeast liquid; add the fermented yeast liquid to the mulberry pomace, mix well; enter the fermentation tank at 15-25°C, ferment for 10-12 days until the fermentation is complete; filter the fermented liquid, and press the fermented mash The fermented liquids are combined, distilled under reduced pressure, and the distilled liquor 1 whose middle volume accounts for 2-75% is intercepted; the fermented mash is mixed into the distiller's grains for distillation, and the distilled liquor 2 whose volume is intercepted is 1-80%; the distilled alcohol is 1 and distilled wine 2 are combined, and blended with aged wine head, so that the volume ra...

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PUM

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Abstract

The invention relates to the field of fruit wine processing, in particular to a method for making mulberry brandy by utilizing mulberry fruit residues. The method comprises the following steps: raw material fermentation, distillation, blending and aging; raw materials for making the mulberry brandy are the mulberry fruit residues serving as leftovers for producing mulberry juice; pectinase, cane sugar and activated dry grape wine yeast are added in the raw material fermentation step. As the mulberry fruit residues serving as the leftovers for producing the mulberry juice are utilized for making the mulberry brandy, wastes are changed into valuables, and the utilization efficiency and the economic value of mulberries are improved.

Description

technical field [0001] The invention relates to the field of fruit wine processing, in particular to a method for making mulberry brandy from mulberry pomace. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, mulberry, black gluten, mulberry, etc., is a perennial fruit of the mulberry tree of the family Moraceae. The mature mulberry is purple-red or white, juicy and delicious, rich Contains selenium, total flavonoids, linolenic acid, linoleic acid, active multi-enzyme, rutin, resveratrol and other functional ingredients, as well as eighteen kinds of amino acids necessary for human body, seven kinds of vitamins, fructose, pectin, trace amounts It is a fruit rich in nutritional value and health care function. "Compendium of Materia Medica" records that "mulberry, also known as longevity fruit, is sweet and cold in nature. Calms the nerves and nourishes the mind, nourishes the bowels, strengthens walking, calms the wind of deficiency, clears ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 吴兰平
Owner 吴兰平
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