Brewing method of mulberry fruit wine

A technology of mulberry and fruit wine, which is applied in the field of wine making, can solve the problem that the research on the fermentation of white mulberry wine is almost blank, and achieve the effect of full body, good typicality and strong aroma of wine

Inactive Publication Date: 2019-03-08
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on mulberry wine mainly focuses on the fermentation process and nutritional analysis of black mulberry wine, while the research on the fermentation of white mulberry wine is almost blank.

Method used

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  • Brewing method of mulberry fruit wine
  • Brewing method of mulberry fruit wine
  • Brewing method of mulberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 White mulberry and lemon juice composite ratio influence on fruit wine quality

[0035] Adjust the sugar content of the fermentation broth to be 24%, the pH value to be 3.6, the yeast inoculum amount to be 0.035% (in terms of dry yeast), and the ratios of white mulberry and lemon juice to be 100:2, 100:4, 100:6, 100:8, and 100, respectively. : 10, 25 ℃ of constant temperature fermentation 7d, the total sugar, alcohol content, volatile acid and total acid content in the fermented liquid of regular sampling measurement, check the compound ratio of white mulberry and lemon juice to fruit wine fermentation influence, the result is as follows figure 1 shown.

[0036] figure 1 The results show that when the ratio of mulberry juice to lemon juice is 100:4 (M / V), the fermentation speed of Saccharomyces cerevisiae is fast, the alcohol content is the highest, reaching 13.8%, and the residual sugar content is the lowest, which is 8.8%. , Typical strong compound whit...

Embodiment 2

[0037] Example 2SO 2 Effect of Addition Amount on Quality of Compound Fruit Wine

[0038] Adjust the sugar content to be 24%, pH=3.6, yeast inoculum amount 0.035% (in terms of dry yeast), add potassium metabisulfite to make the SO in the fruit juice 2 The final concentrations were 15mg / L, 30mg / L, 45mg / L, 60mg / L, 75mg / L, fermented at 25°C, regularly sampled to measure the total sugar, alcohol, volatile acid and total acid content in the fermentation broth, and tested for SO 2 The effect of concentration on the fermentation effect of fruit wine, the results are as follows figure 2 shown.

[0039] figure 2 The results showed that with SO 2 The higher the dosage, the more thorough the removal of bacteria, and the higher the quality of the fruit wine; when the addition exceeds 45mg / L, it will inhibit the growth of yeast, produce astringent and bitter taste, and be unfavorable for the formation of aroma. Considering SO 2 The concentration has no obvious effect on the whole f...

Embodiment 3

[0040] The influence of embodiment 3 yeast inoculum amount on the quality of compound fruit wine

[0041] Adjust the sugar content to 24%, pH 3.6, add 0.005%, 0.015%, 0.025%, 0.035%, 0.045%, 0.055% dry yeast respectively, ferment at 25°C for 7 days, take samples to measure alcohol, total acid, volatile acid and The residual sugar content in the fermentation broth was used to test the influence of the amount of yeast inoculum on the fermentation of fruit wine. The results were as follows: image 3 shown.

[0042] image 3 The results showed that when the inoculum amount of yeast was too small, the growth of yeast was slow, the reproduction rate decreased, and the utilization level of sugar also decreased, which made the total sugar content in the fermentation broth too high. When the inoculum amount was between 0.005% and 0.035%, the amount of residual total sugar in the fermentation broth decreased with the increase of the inoculum amount, and when the inoculum amount increa...

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Abstract

The invention discloses a brewing method of white mulberry lemon fruit wine. The brewing method comprises the steps of selecting raw materials, juicing, sterilizing, blending of a fruit juice, yeast activation, inoculation, main fermentation, filtration, sealed aging, filtration sterilization and filling. Brewing process parameters are as follows: an initial dry yeast inoculum size is 0.035%, potassium metabisulfite is added to enable the concentration of SO2 in initial fermentation liquor to be 45mg/L, a ratio of white mulberry to lemon juice is 100:4(V/V), an initial pH value is 3.6, an initial sugar degree is 24%, and a main fermentation temperature is 25 DEG C. The white mulberry lemon fruit wine obtained under this fermentation condition has the advantages of full wine body, good coordination, strong bouquet and good typicality.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of mulberry fruit wine. Background technique [0002] Mulberry (Morus alba L.) is the fruit of the deciduous tree mulberry tree of the family Moraceae (Moraceae), and the types include black mulberry and white mulberry. Mulberry fresh fruit is edible, sweet and juicy, rich in various nutrients necessary for the human body, such as organic acids, antioxidant V E and V C Anthocyanins, flavonoids, resveratrol, and various mineral elements are one of the fruits that people often eat, and have certain medicinal value. They are one of the "medicine and food dual-use" fruits promulgated by the state. Mulberry has the functions of anti-oxidation, enhancing immunity, regulating blood lipids, anti-radiation, etc. It is beneficial to delay the aging of the body. It is expected to be developed into a lipid-lowering health-care functional food or an auxiliary therapeutic dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 程水明尹爱国曾霞周国钰岳茂峰
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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