Rich-flavor mulberry fruit wine making method

Abstract

The invention provides a rich-flavor mulberry fruit wine making method. The method includes steps: (1) raw material selection; (2) low-temperature crushing; (3) fermentation; (4) juice, skin and pulpseparation in good time; (5) pulp squeezing treatment; (6) temperature-controlled fermentation; (7) wine lees removal and fining clarification treatment. The alcoholic strength reaches 12.0-13.0%(v / v), the residual sugar is lower than 3.0g / L, and the volatile acid is 0.5g / L or below. The rich-flavor mulberry fruit wine making method has advantages that in multiple process procedures, the volatileacid of mulberry fruit wine is controlled through key techniques, and problems of difficulty in mulberry fruit wine making and failure in wine making due to proneness to high volatile acid are solved.By adoption of the process, infectious bacterial growth can be controlled, volatile acid content increasing can be controlled, flavor substances such as pigments in mulberries can be extracted to a greatest extent, and fruit aroma and freshness of the fruit wine can be guaranteed. The fruit wine prepared according to the method is in deep ruby red and beautiful purple red and is crystal clear, and the fruit wine has a typical mulberry aroma and a harmonious balanced oak aroma, and lasting aftertaste fruit aroma and oak sweet aroma are achieved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for manufacturing rich-bodied mulberry fruit wine. Background technique [0002] Mulberry, also known as mulberry, is the ripe fruit of the mulberry tree, which is the ear of the mulberry tree of the Moraceae plant. Also known as mulberry, mulberry, mulberry, mulberry, mulberry, black gluten, etc. Farmers like its ripe fresh fruit, which is sweet and juicy, and is one of the fruits that people often eat. Mulberries are harvested when the fruit is ripe from April to June every year, removed from impurities, dried or slightly steamed, and eaten in the sun. They can also be used to make wine. The specific ripening time varies from place to place, earlier in the south and later in the north. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. [0003] "Compendium of Materia Medica" and other medical classics...

AI Technical Summary

Problems solved by technology

[0004] However, mulberries are not easy to preserve because the pulp is juicy and soft, and the market sales of fresh mulberries are limited.

Now there are also people who process mulberries into fruit wine, but the obtained mulberry fruit wine has insufficient aroma, too flat taste, unstable quality, and is difficult to store in a healthy way for a long time.

Because there are many wild microorganisms in mulberry fruit, including wild yeast and acetic acid bacteria, it is easy to be infected by miscellaneous bacteria during the processing of mulberry wine, and the volatile acid is easy to increase, resulting in winemaking failure