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Mulberry fruit wine and preparation method thereof

A technology for fruit wine and mulberries, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. The problem is to avoid excessive residual sulfur, harmonize the wine body, and solve the effect of high acidity.

Pending Publication Date: 2019-02-19
GUANGXI YISHENGYUAN ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical acid reduction mainly uses chemical reagents to reduce the tartaric acid content in fruit wine. If the amount used exceeds a certain range, it will affect the taste, color and aroma of fruit wine. The metal ions brought in may also easily cause wine body instability, which will have a negative impact on the quality of fruit wine. Big

Method used

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  • Mulberry fruit wine and preparation method thereof
  • Mulberry fruit wine and preparation method thereof
  • Mulberry fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] To prepare the mulberry cider:

[0033] 1. Clean, disinfect and sterilize the production equipment;

[0034] 2. Select and pick 600kg of fresh mulberries that are free from pests and diseases, rotten, and seven percent mature and above, and washed with clean water to remove dust and foreign matter on the skin;

[0035] 3. Squeeze with a screw press, repeat the squeeze twice, and mix the juice obtained from the two squeezes to get 420kg;

[0036] 4. Add pectinase 40mg / L to enzymolyze for 3 hours at room temperature. After enzymolysis, use a refractometer to measure the soluble solids TSS of the juice to 9.3%, add sugar to dissolve, adjust the soluble solids TSS content of the juice to 23%, and heat to 65-70°C, keep it warm for 30 minutes to sterilize, then transfer the fermented fruit juice to a fermenter, and cool down to 25°C.

[0037] 5. Weigh 0.1g / L of yeast to activate, then inoculate into the fermenter, add 10mg / L of lactic acid bacteria, control the fermentation...

Embodiment 2

[0046] To prepare the mulberry cider:

[0047] Steps 1-3: Same as Example 1.

[0048] 4. Add pectinase 50mg / L to enzymolyze for 2.5h at room temperature. After enzymolysis, use a refractometer to measure the soluble solids TSS of the juice to 9.6%, add sugar to dissolve, and adjust the soluble solids TSS content of the juice to 25%. Heat to 65-70°C, keep warm for 30 minutes to sterilize, then transfer the fermented fruit juice to a fermenter, and cool down to 25°C.

[0049] 5. Weigh 0.1g / L of yeast to activate, then inoculate into the fermenter, add lactic acid bacteria 10mg / L, control the fermentation temperature at 20°C, open the fermenter once a day to stir the fermentation liquid, each time for 30min, regularly check the TSS content until After the fermentation continued for 8 days, the TSS content did not change any more, and the fermentation ended, and the mulberry fruit fermentation liquid was obtained;

[0050] 6. Cooling treatment, taking samples to determine the ac...

Embodiment 3

[0057] To prepare the mulberry cider:

[0058] 1. Clean, disinfect and sterilize the production equipment;

[0059] 2. Select and pick 600kg of fresh mulberries that are free from pests and diseases, rotten, and seven percent mature and above, and washed with clean water to remove dust and foreign matter on the skin;

[0060] 3. Squeeze with a screw press, the juice yield is 65%, and 390kg of juice is obtained;

[0061] 4. Add pectinase 40mg / L to enzymolyze for 2.5 hours at room temperature. After enzymolysis, use a refractometer to measure the soluble solids TSS of the fruit juice to be 9.1%, add sugar to dissolve, and adjust the soluble solids TSS content of the fruit juice to 25%. Heat to 65-70°C, keep warm for 30 minutes to sterilize, then transfer the fermented fruit juice to a fermenter, and cool down to 25°C.

[0062] 5. Weigh 0.1g / L of yeast to activate, then inoculate into the fermenter, add lactic acid bacteria 10mg / L, control the fermentation temperature at 20°C, ...

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Abstract

The invention relates to the field of fruit wine brewing, in particular to mulberry fruit wine and a preparation method thereof. The preparation method includes: subjecting mulberry to picking, cleaning, juicing, enzymolysis, sterilization and fermentation, cooling after fermentation is finished, filtering, entering an aging stage, deacidifying through a weak-base anion exchange resin column according to ideal acidity, filtering, and filling to obtain mulberry wine after deacidifying. The preparation method is simple in production process and convenient in operation and can be flexibly put into production in factories with different conditions, and the problem that acidicity of mulberry wine is on the high side to different degrees, so that taste is more coordinated, and nutritional ingredients of the mulberry fruit wine are maintained; obtained mulberry wine has fruit fragrance of mulberry and is sour, sweet and palatable, strong and pure and more suitable for Chinese people in taste.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a mulberry fruit wine and a preparation method thereof. Background technique [0002] Mulberry is rich in nutrients and functional components such as sugars, organic acids, vitamins, minerals, anthocyanins, and phenolic substances. It is a good raw material for processing fruit juice, fruit wine, jam and other products. The sugar content of mature mulberries varies greatly with the planting environment and climatic conditions, generally 5.0-20.0°Brix, acidity 0.25%-1.4% (calculated as citric acid), pH value 3.5-5.5, the main organic acid is malic acid , citric acid and tartaric acid, also contains a small amount of oxalic acid and fumaric acid. Mulberry wine is a new type of fruit wine with high nutritional value. Mulberry fruit wine completely retains the original rich nutrients of mulberry and is easily absorbed by the human body. It has unique health care effects and meets p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/07C12H1/22C12H1/056C12R1/865
CPCC12G3/02C12H1/0424C12H1/063C12H1/22
Inventor 李正律赵酉城
Owner GUANGXI YISHENGYUAN ECOLOGICAL AGRI
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