Method for making enhanced mulberry wine
A manufacturing method and enhanced technology, which is applied in the field of wine making, can solve problems such as not satisfying cravings, difficult preservation of mulberries, failure of wine making, etc.
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Embodiment 1
[0026] A kind of manufacture method of strengthened mulberry fruit wine, comprises the steps:
[0027] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;
[0028] (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 pectinase produced by French Laverde company; the sugar content of the obtained fruit pulp is 100g / L, the acidity is 7.8g / L, and tartaric acid is added to adjust the acidity to 8.0g / L;
[0029] (3) Fermentation, adding white granulated sugar to the pulp obtained in step (2) to adjust the sugar content to 210g / L, then adding 0.2g / L of F15 active dry yeast from France Laverde Company, and fermenting, the fermentation temperature is controlled at 15-17 ℃; the amount of juice that circulates up and down 1-2 times the volume o...
Embodiment 2
[0038] A kind of manufacture method of strengthened mulberry fruit wine, comprises the steps:
[0039] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;
[0040] (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 0.02g / L of FRUIT pectinase produced by Laverde Company in France; What does it mean to extract anthocyanin at the same time in the disclosure? Is it the pectinase that extracts anthocyanin to ensure the color of the fruit wine? The sugar content of the obtained fruit pulp is 130g / L, acidity 6g / L, add tartaric acid to adjust acidity to be 8.0g / L;
[0041] (3) Fermentation, adding white granulated sugar to the fruit pulp obtained in step (2) to adjust the sugar content to 210g / L, then adding 0.15g / L of F15 active dry yeast from France La...
Embodiment 3
[0050] A kind of manufacture method of strengthened mulberry fruit wine, comprises the steps:
[0051] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;
[0052] (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 FRUIT pectinase produced by French Laverde company; the sugar content of the obtained pulp is 160g / L, the acidity is 6.5g / L, and the acidity is adjusted to 8.0g / L by adding tartaric acid;
[0053] (3) Fermentation, adding white granulated sugar to the pulp obtained in step (2) to adjust the sugar content to 210g / L, then adding 0.2g / L of RX60 active dry yeast from France Laverde company, and fermenting, the fermentation temperature is controlled at 15-17 ℃; the amount of juice that circulates up and down 1-2 times the volume of pu...
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