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A method for improving the fermentation stability and quality of mulberry wine

A technology of mulberry wine and Saccharomyces cerevisiae, applied in the direction of microorganism-based method, preparation of alcoholic beverages, biochemical equipment and methods, etc. Instability and other problems, to achieve the quality assurance of wine products, not easy to be contaminated by bacteria, and stable in stability

Active Publication Date: 2020-05-22
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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  • A method for improving the fermentation stability and quality of mulberry wine
  • A method for improving the fermentation stability and quality of mulberry wine

Examples

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Embodiment 1

[0032] The present embodiment provides a kind of method that improves mulberry wine fermentation stability and quality, described method is as follows:

[0033] a) Thawing and selection of mulberries: thaw frozen mulberries at room temperature, and select mulberries with high maturity.

[0034] b) Crushing of raw materials: Rinse mulberry fruits with high maturity in clean water at 20-25°C, and then crush them with a fruit and vegetable juicer. The crushed mulberry juice is temporarily stored at 18°C.

[0035] c) Preparation of tea polyphenol mixed liposomes: 1.5g tea polyphenols and 0.5g sodium pyrosulfite were dissolved in 100mL0.05mol / L, pH7.5 phosphate buffer to prepare tea polyphenol pyrosulfite sodium phosphoric acid buffer. Draw 30mL of the above-mentioned tea polyphenol solution into a beaker, heat to 60°C, keep constant temperature, and stir vigorously. Dissolve 20 g of cholesterol in 1 L of absolute ethanol to obtain a cholesterol ethanol solution. Use a 10mL syri...

Embodiment 2

[0053] The present embodiment provides a kind of method that improves mulberry wine fermentation stability and quality, described method is as follows:

[0054] a) Juicing of mulberry fruit: squeezing fresh mulberry fruit after blanching to obtain mulberry fruit juice.

[0055] k) Preparation of tea polyphenol mixed liposomes: 1 g of tea polyphenols and 2 g of sodium pyrosulfite were dissolved in 100 mL of 0.05 mol / L pH 7.5 phosphate buffer to prepare tea polyphenol pyrosulfite sodium phosphate buffer . Draw 30mL of the above tea polyphenol solution into a beaker, heat to 70°C, keep constant temperature, and vigorously stir. Dissolve 5 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 filled with tea polyphenol pyrosulfite sodium phosphate buffer, stir for 30min, and then remove the residual ethanol by rotary evaporation at 65°C and a vacuum of 0.52Mpa; ...

Embodiment 3

[0064] The present embodiment provides a kind of method that improves mulberry wine fermentation stability and quality, described method is as follows:

[0065] a) Juicing of mulberry fruit: squeezing fresh mulberry fruit after blanching to obtain mulberry fruit juice.

[0066] b) Preparation of tea polyphenol mixed liposomes: 2g tea polyphenols and 3g sodium pyrosulfite were dissolved in 100mL0.05mol / L, pH7.5 phosphate buffer to prepare tea polyphenol pyrosulfite sodium phosphate buffer . Draw 30mL of the above tea polyphenol solution into a beaker, heat to 70°C, keep constant temperature, and vigorously stir. 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 30min, and remove the residual ethanol by rotary evaporation at 45°C and a vacuum of 0.2Mpa; The tea...

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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 preparation method of 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 growth environment of mulberry makes mulberry grow naturally without any pollution, so mulberry is also called "folk holy fruit". Mulberries are rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients, and have multiple functions. They are known as "the best health care fruit in the 21st century" by the medical community. Eating mulberries often can significantly improve human immunity, and has the effects of delaying aging and beautifying the skin. [0003] Fruit wine has a long history of brewing. It is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor of fruit. Fruit wine is rich in vi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
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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