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Method for increasing fermentation stability and quality of mulberry wine

A stable, mulberry wine technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of unfavorable brewing of high-quality mulberry wine, the metabolic rate of yeast is not constant, and the quality of mulberry wine Instability and other problems, to achieve the effect of good market prospects, quality and stability, and high stability

Active Publication Date: 2017-08-29
CHUZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the traditional mulberry wine preparation method, the special components of mulberry lead to the unstable metabolic rate of yeast and the growth of miscellaneous bacteria, which also inhibits the activity of yeast to a certain extent, resulting in unstable quality of mulberry wine and miscellaneous taste in the wine. Not conducive to brewing high-quality mulberry wine

Method used

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  • Method for increasing fermentation stability and quality of mulberry wine
  • Method for increasing fermentation stability and quality of mulberry wine

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Experimental program
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Effect test

Embodiment 1

[0032] This embodiment provides a method for improving the fermentation stability and quality of mulberry wine, and the method is as follows:

[0033] a) Mulberry fruit thawing and selection: the frozen mulberry fruit is thawed at room temperature, and the mulberry with high maturity is selected.

[0034] b) Raw material crushing: The mulberry fruits with high maturity are selected and rinsed in 20-25°C water, and then crushed with a fruit and vegetable juicer. The crushed mulberry juice is placed at 18°C ​​for temporary storage.

[0035] c) Preparation of tea polyphenol mixed liposomes: Dissolve 1.5 g of tea polyphenols and 0.5 g of sodium metabisulfite in 100 mL of 0.05 mol / L, pH 7.5 phosphate buffer to prepare tea polyphenol metabisulfite sodium phosphate Buffer. Take 30 mL of the above-mentioned tea polyphenol solution and place it in a beaker, heat it to 60°C, maintain a constant temperature, and stir vigorously. Dissolve 20 g of cholesterol in 1 L of absolute ethanol to obtai...

Embodiment 2

[0053] This embodiment provides a method for improving the fermentation stability and quality of mulberry wine, and the method is as follows:

[0054] a) Squeezing mulberry fruit juice: squeezing the fresh mulberry fruit after blanching treatment to obtain mulberry juice.

[0055] k) Preparation of tea polyphenol mixed liposomes: 1g tea polyphenols and 2g sodium metabisulfite are dissolved in 100mL 0.05mol / L, pH 7.5 phosphate buffer to prepare tea polyphenol metabisulfite sodium phosphate buffer . Take 30 mL of the above-mentioned tea polyphenol solution and place it in a beaker, heat it to 70°C, maintain a constant temperature, and stir vigorously. Dissolve 5 g of cholesterol in 1 L of absolute ethanol to obtain a cholesterol ethanol solution. Use a 10 mL syringe to quickly inject the cholesterol ethanol solution into the beaker containing the tea polyphenol pyrosulfite sodium phosphate buffer solution, stir for 30 minutes, and then rotate and evaporate at 65°C and a vacuum of 0...

Embodiment 3

[0064] This embodiment provides a method for improving the fermentation stability and quality of mulberry wine, and the method is as follows:

[0065] a) Squeezing mulberry fruit juice: squeezing the fresh mulberry fruit after blanching treatment to obtain mulberry juice.

[0066] b) Preparation of tea polyphenol mixed liposome: 2g tea polyphenol and 3g sodium metabisulfite are dissolved in 100mL 0.05mol / L, pH7.5 phosphate buffer to prepare tea polyphenol metabisulfite sodium phosphate buffer . Take 30 mL of the above-mentioned tea polyphenol solution and place it in a beaker, heat it to 70°C, maintain a constant temperature, and stir vigorously. Dissolve 50 g of cholesterol in 1 L of absolute ethanol to obtain a cholesterol ethanol solution. Use a 10mL syringe to quickly inject the cholesterol ethanol solution into the beaker containing the tea polyphenol pyrosulfite sodium phosphate buffer solution, stir for 30 minutes, and then rotate and evaporate at 45°C and a vacuum of 0.2M...

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Abstract

The invention provides a method for increasing fermentation stability and quality of mulberry wine, which belongs to the technical field of fruit wine fermentation. The method comprises the following steps: fragmenting and juicing the mulberry fruits, preparing tea polyphenol mixed liposome, adding the tea polyphenol mixed liposome in mulberry fruit juice, adding pectase, standing the material, activating saccharomyces cerevisiae, performing inoculation, fermenting the product by ethanol, filtering the material, and ageing the material. The mulberry wine can prevent the problems of competitor pollution due to mulberry microbe and impure wine quality, and can obviously increase the wine precision and total sugar of the mulberry wine, and has good mouthfeel, the preparation method is safe and notoxic, the fermentation effect is good, the wine quality is stable, the product nutrition value is high, and the method has good market prospect.

Description

Technical field [0001] The invention relates to a method for preparing mulberry wine, in particular to a method for improving the fermentation stability and quality of mulberry wine. Background technique [0002] Mulberry is the fruit of the mulberry tree, also known as mulberry. The special growing environment of mulberry makes the mulberry grow naturally without any pollution, so mulberry is also called "the folk sacred fruit". Mulberry is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. It has a variety of functions and is hailed as the "best health fruit in the 21st century" by the medical community. Frequent eating of mulberry can significantly improve human immunity, delay aging, and beautify the skin. [0003] Fruit wine has a long history of brewing. It is wine that uses the sugar of the fruit itself to be fermented into alcohol by yeast, and contains the flavor of the fruit. Fruit wine is rich in vitamins and amino acids needed by...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 谢小花孟飞周玲玲肖睿汪蓓蓓
Owner CHUZHOU VOCATIONAL & TECHN COLLEGE
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