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Preparation method of mulberry wine

A kind of mulberry wine and mulberry technology, which is applied in the field of fruit wine processing, can solve the problems of high-grade alcohol affecting the quality of mulberry wine, unclear wine body, lack of luster, etc., and achieve the effects of fast reproduction, preventing pigment from being oxidized, and plump taste

Inactive Publication Date: 2018-04-13
刘滨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for preparing mulberry wine in view of the current problems that the wine body is not clear, lacks luster, lacks fragrance during fermentation, and easily produces a large amount of higher alcohols that affect the quality of mulberry wine in the process of brewing mulberry wine

Method used

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  • Preparation method of mulberry wine

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preparation example Construction

[0027] Preparation of naturally fermented mulberry wine: Take the collected mature, non-mildewed and discarded mulberry residues, add water to make a slurry at a mass ratio of 1:3, seal and let stand for fermentation at 25-28°C for 5-6 days.

[0028] Fruit juice culture medium: Take natural fermented mulberry wine and add sucrose at a mass ratio of 5:1, sterilize at 115°C for 15 minutes, and keep the natural pH.

[0029] High fructose syrup: purchased from Shanghai Tingpu Industrial Co., Ltd.

[0030] A preparation method of mulberry wine, comprising the steps of:

[0031] (1) Take naturally fermented mulberry wine and mix it with physiological saline at a mass ratio of 1:9, sonicate it for 20-30 minutes, spread it on the separation medium, and incubate it at 25-28°C for 2-3 days, pick the bacteria with the largest diameter and milky white or Cream-colored, wine-flavored colonies were further streaked and inoculated into the separation medium, cultured at 25-28°C for 1-2 days...

Embodiment 1

[0036] Separation medium: Mix barley malt powder and water at a mass ratio of 1:3, heat and gelatinize at 60°C, filter, take filtrate A, heat to 95°C for 1 hour, and then filter, take filtrate B to obtain wort, and take malt The juice was mixed with sucrose and agar at a mass ratio of 10:1:2 to obtain a separation medium.

[0037] Enrichment medium: in parts by mass, take 20 parts of glucose, 20 parts of peptone, 10 parts of yeast extract, and 1000 parts of water, and sterilize at 115°C for 15 minutes.

[0038] Mulberry collection: Select mature, mildew-free and discarded mulberry residues in the mulberry garden.

[0039] Preparation of naturally fermented mulberry wine: Take the collected mature, non-mildewed and discarded mulberry residues and add water to make a slurry at a mass ratio of 1:3, seal and let stand for fermentation at 25°C for 5 days.

[0040] Fruit juice culture medium: Take natural fermented mulberry wine and add sucrose at a mass ratio of 5:1, sterilize at ...

Embodiment 2

[0048] Separation medium: Mix barley malt powder and water at a mass ratio of 1:3, heat and gelatinize at 65°C, filter, take filtrate A, heat to 98°C for 1 hour, and then filter, take filtrate B to obtain wort juice, and take malt The juice was mixed with sucrose and agar at a mass ratio of 10:1:2 to obtain a separation medium.

[0049] Enrichment medium: in parts by mass, take 22 parts of glucose, 22 parts of peptone, 11 parts of yeast extract, and 1000 parts of water, and sterilize at 115°C for 15 minutes.

[0050] Mulberry collection: Select mature, mildew-free and discarded mulberry residues in the mulberry garden.

[0051] Preparation of naturally fermented mulberry wine: Take the collected mature, non-mildewed discarded mulberry residues and add water to make a slurry at a mass ratio of 1:3, seal and let stand for fermentation at 27°C for 5 days.

[0052] Fruit juice culture medium: Take natural fermented mulberry wine and add sucrose at a mass ratio of 5:1, sterilize a...

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Abstract

The invention relates to the field of fruit wine processing, in particular to a preparation method of mulberry wine. In the process of brewing the mulberry wine, through production of a proper amountof higher alcohol, increase in the coordination of the fruit wine is facilitated and the fruit wine is endowed with a mellow and full mouth feel; the excessive higher alcohol brings an unpleasant eviltaste to the fruit wine, so that drunkenness is easily caused after a user drinks the fruit wine too much; a fermentation solution of the fruit wine is rich in nutrient, so that the yeast metabolismis vigorous and the reproduction speed is high, and thus the higher alcohol massively accumulates; a strain screened by the preparation method provided by the invention has the characteristic of low-yield higher alcohol through the coordination with the fermentation solution; through addition of a proper amount of a nitrogen source, during yeast fermentation, use of nitrogen in produced amino acidfor producing the higher alcohol due to lack of the nitrogen source is prevented; and production of a large amount of amino acid feeds back and inhibits the activity of synthetase, and the intensityof a catabolic pathway is increased, so that the production amount of the higher alcohol is inhibited.

Description

technical field [0001] The invention relates to the field of fruit wine processing, in particular to a preparation method of mulberry wine. Background technique [0002] Mulberry is the fruit of the mulberry tree, also known as mulberry. Mulberry contains sugar, protein, fat, acid, malic acid and vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus, potassium, carotene and anthocyanins. The fatty acid of mulberry oil is mainly composed of linoleic acid and a small amount of stearic acid and oleic acid. [0003] Mulberry is a food with high nutritional value and medicinal value, and is praised as "the best health fruit in the 21st century" by the medical profession. Mulberries can improve the blood supply of the skin (including the scalp), nourish the skin, make the skin white and tender and black hair, and can delay aging. Mulberry is a good fruit and good medicine for middle-aged and elderly people's health, beauty and anti-aging. R...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘滨郑薇林凡
Owner 刘滨
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