Brewing method of mulberry wine with low alcohol concentration
A low-alcohol, mulberry wine technology, applied in the field of food processing, can solve the problems of loss of aroma, flavor and nutritional components, increase in process, equipment cost, unsafe factors, etc., achieve bright color, simplify process steps and equipment, color and luster glossy effect
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Embodiment 1
[0034] A method for brewing low-alcohol mulberry wine, the specific method steps are:
[0035] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;
[0036] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content is adjusted to 60mg / L, and then the acidity of the pulp is adjusted to 10g / L in terms of malic acid;
[0037] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.06g / L to the mulberry pulp obtained in step (2), and let stand for 18 hours;
[0038] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.05g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 22-24°C, cycle twice a day , 30 minutes each time, when the alcohol content reache...
Embodiment 2
[0045] A method for brewing low-alcohol mulberry wine, the specific method steps are:
[0046] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;
[0047] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content of the fruit is adjusted to 50mg / L, and then the acidity of the pulp is adjusted to 7g / L in terms of malic acid;
[0048] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.04g / L to the mulberry pulp obtained in step (2), and let stand for 15 hours;
[0049] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.08g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 20-22°C, cycle twice a day , 25 minutes each time, when the alcohol co...
Embodiment 3
[0056] A method for brewing low-alcohol mulberry wine, the specific method steps are:
[0057] (1) Sorting of raw materials: select fresh and mature mulberries as raw materials;
[0058] (2) Pressing and crushing: Squeeze and crush the mulberry pulp raw material with a mass concentration of 100%, and add food-grade sulfurous acid solution with a mass concentration ≥ 6% at the same time to reduce the free SO in the pulp 2 The content of the fruit is adjusted to 40mg / L, and the acidity of the pulp is adjusted to 4g / L in terms of malic acid;
[0059] (3) Pectinase treatment: control the temperature of the pulp at 20-25°C, add pectinase in the amount of 0.02g / L to the mulberry pulp obtained in step (2), and let stand for 12 hours;
[0060] (4) Fermentation: Activate Saccharomyces cerevisiae with water at 38-40°C, add 0.1g / L to the mulberry pulp obtained in step (3), control the temperature to ferment at 23-25°C, cycle twice a day , 20 minutes each time, when the alcohol content ...
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