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.

Inactive Publication Date: 2018-12-07
TIANJIN AGRICULTURE COLLEGE
View PDF7 Cites 8 Cited by
  • 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 people who process mulberry into fruit wine. Fruit wine is more beneficial to people’s health than ordinary white wine, but for people who love to drink, drinking fruit wine can’t ...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Acidityaaaaaaaaaa
Acidityaaaaaaaaaa
Acidityaaaaaaaaaa
Login to view more

Abstract

The invention provides a method for making enhanced mulberry wine. The method comprises the following steps: (1) selecting raw materials; (2) low-temperature crushing; (3) fermenting; (4) separating the juice from flesh timely; (5) fermenting the fruit juice again; (6) removing wine lees, fining and clarifying; (7) performing semi-solid fermentation on the pulp; (8) performing primary distillation; (9) performing secondary distillation; and (10) blending wine base. The method disclosed by the invention has the advantages that the alcoholic strength of the enhanced mulberry wine disclosed by the invention reaches 15-17% (v/v), the sugar degree reaches 3.0g/L or less, the acidity reaches 6.5-9.0g/L, and the volatile acid content is 0.5g/L or less. The wine made by the method disclosed by theinvention has a dark ruby red color and a beautiful purple red color, is clarified and transparent in wine body and crystal clear, has elegant mulberry aroma and wine aroma as well as elegant storagefragrance, and is capable of fusing various aromas; and the enhanced mulberry wine is mellow and fine in taste, pure, sweet in flavor, complete in wine body and strong and long-lasting in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for manufacturing enhanced 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 ha...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02C12G3/12C12G3/04
CPCC12G3/02C12G3/04
Inventor 张军范志华吴一凡李涛刘小敏
Owner TIANJIN AGRICULTURE COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap