Rich-flavor mulberry fruit wine making method

A manufacturing method and rich technology, applied in the field of winemaking, can solve the problems of difficult long-term healthy storage, dull taste, easy rise of volatile acid, etc., and achieve the effect of ensuring freshness, stable quality, rich and complex aroma, and stable quality.

Inactive Publication Date: 2018-10-02
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of manufacture method of full-bodied mulberry fruit wine, comprises the steps:

[0028] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0029] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 10°C, crushing it slightly with a crusher, and breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 2 65mg / L and 0.03g / L of HE CRU pectinase produced by French Laverde company; the sugar content of the obtained pulp is 100g / L, and the acidity is 8.7g / L;

[0030] (3) Fermentation, adding white granulated sugar to the pulp obtained in step (3) to adjust the sugar content is 210g / L, then adding FX10 active dry yeast 0.15g / L produced by France Laverde Company, fermenting, and the fermentation temperature is controlled at 15 -17°C; Circulate 1-2 times the juice volume of the pulp volume up and down every day;

[0031] (4) The juice is separated from t...

Embodiment 2

[0036] A kind of manufacture method of full-bodied mulberry fruit wine, comprises the steps:

[0037] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0038] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 0°C, crushing it slightly with a crusher, and breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 2 70mg / L and 0.03g / L of HE pectinase produced by French Laverde company; the sugar content of the fruit pulp is 120g / L, and the acidity is 6g / L;

[0039] (3) Fermentation, adding white granulated sugar to the pulp obtained in step (3) to adjust the sugar content is 220g / L, and adding tartaric acid to adjust the acidity is 8.0g / L; then add 0.2g / L of RC212 active dry yeast produced by French Laverde company L, for fermentation, the fermentation temperature is controlled at 15-17°C; the amount of fruit juice that is 1-2 times the volume of pulp is circu...

Embodiment 3

[0045] A kind of manufacture method of full-bodied mulberry fruit wine, comprises the steps:

[0046] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0047] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 5°C, crushing it slightly with a crusher, breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 2 80mg / L and 0.04g / L of EXV pectinase produced by French Laverde company; the obtained fruit pulp has a sugar content of 160g / L and an acidity of 9g / L;

[0048] (3) Fermentation, adding white granulated sugar to the fruit pulp obtained in step (3) to adjust the sugar content is 230g / L, then adding 0.2g / L of RC212 active dry yeast produced by France Laverde Company to ferment, and the fermentation temperature is controlled at 15 -17°C; Circulate 1-2 times the juice volume of the pulp volume up and down every day;

[0049] (4) The juice is separated from ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张军范志华李涛吴一凡刘小敏
Owner TIANJIN AGRICULTURE COLLEGE
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