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Preparation method of fermented mulberry fruit wine

A mulberry fruit and fermentation type technology, applied in the field of fruit wine processing, can solve problems such as taste, color difference, etc., and achieve the effect of sweet and sour entrance, rich color and unique aroma of mulberry fruit.

Active Publication Date: 2020-03-10
XINJIANG ACADEMY OF FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing studies on mulberry fruit wine mostly use mulberry juice as the raw material for fermentation, but some studies have shown that the fruit wine produced by direct fermentation with pulp is different from the fruit wine obtained by leaching fruit juice in terms of taste and color

Method used

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  • Preparation method of fermented mulberry fruit wine
  • Preparation method of fermented mulberry fruit wine
  • Preparation method of fermented mulberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, the preparation method of mulberry fruit wine

[0015] (1) The fresh and mature local variety Qiangeli mulberry (purple black mulberry) is selected as the raw material for wine making, and it is harvested from Turpan, Xinjiang. Wash clean; remove bad fruit and crush at low temperature. Weigh 7kg of mulberries in a 10L glass wide-mouth fermenter, press to break, and add 148.1mg / kg of potassium metabisulfite solution (sulfur dioxide concentration is equivalent to 80mg / kg) dropwise during the breaking process for color protection and sterilization. Potassium sulfate was dissolved in 10x sterile water before adding. Add pectinase 20mg / kg, hydrolyze at room temperature (20-30°C) for 8 hours; (2) Yeast activation: choose low temperature resistant yeast LABA, add active dry yeast at 0.22mg / kg, first add active dry yeast 10 times 5% of the volume, in (35±1)°C sugar solution, put it in (35±1)°C constant temperature water bath, stir gently, wait for the yeast to a...

Embodiment 2

[0016] Embodiment 2, determination of the best mulberry fruit wine brewing yeast variety

[0017] (1) The fresh and mature local variety Qiangeli mulberry (purple black mulberry) is selected as the raw material for wine making, and it is harvested from Turpan, Xinjiang. Wash clean; remove bad fruit and crush at low temperature. Prepare 9 parts of 7kg mulberry fruit, put them in 10L glass wide-mouth fermenter, press and crush, add 92.5mg / kg potassium metabisulfite solution (sulfur dioxide concentration is equivalent to 50mg / kg) dropwise during the crushing process for color protection and sterilization , Dissolve in 10x sterile water before adding potassium metabisulfite. Add 20 mg / kg of pectinase, enzymolysis at room temperature (20-30°C) for 8 hours; (2) Yeast activation: first add 10 times the volume of active dry yeast to 5% sugar solution at (35±1)°C, place Stir gently in a constant temperature water bath at (35±1)°C. After the yeast is activated for 15 minutes, a layer ...

Embodiment 3

[0020] Embodiment 3, the determination of optimum mulberry fruit wine brewing yeast inoculation amount

[0021] (1) The fresh and mature local variety Qiangeli mulberry (purple black mulberry) is selected as the raw material for wine making, and it is harvested from Turpan, Xinjiang. Wash clean; remove bad fruit and crush at low temperature. Prepare 9 parts of 7kg mulberry fruit, put them in 10L glass wide-mouth fermenter, press and crush, add 92.5mg / kg potassium metabisulfite solution (sulfur dioxide concentration is equivalent to 50mg / kg) dropwise during the crushing process for color protection and sterilization , Dissolve in 10x sterile water before adding potassium metabisulfite. Add 20 mg / kg of pectinase, enzymolysis at room temperature (20-30°C) for 8 hours; (2) Yeast activation: first add 10 times the volume of active dry yeast to 5% sugar solution at (35±1)°C, place Stir gently in a constant temperature water bath at (35±1)°C. After the yeast is activated for 15 min...

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Abstract

The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine. The preparation method comprises the followingsteps: (1) selection of mulberry fruit pulp as a raw material for later use, (2) yeast activation, (3) main fermentation, (4) filtering, (5) ageing, (6) clarifying and filtering, and (7) sterilization, filling and selling. Mulberry fruits are adopted as raw materials, wine lees are filtered out after main fermentation is conducted on mulberry pulp for 12 days in the brewing process, secondary fermentation is conducted, and the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich in flavor, bright in color and luster, rich in purplish red, harmonious in winearoma and unique in mulberry fruit aroma.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a preparation method of fermented mulberry fruit wine. Background technique [0002] Mulberry (Fructus Mori) is a perennial woody plant of the genus Moraceae. As one of the unique edible and medicinal fruits in Xinjiang, it is deeply loved by local ethnic minorities. Mulberry is not only a delicious and nutritious fruit, but also a unique folk medicinal herb. Studies have shown that mulberry has significant antioxidant capacity, can effectively improve human immunity, and is of great significance for the prevention and treatment of human cardiovascular diseases and some special diseases. Therefore, the use of mulberry fruit to ferment wine also has certain pharmacological effects. Existing research on mulberry fruit wine mostly uses mulberry fruit juice as the raw material for fermentation, but studies have shown that there are differences in mouthfeel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/052C12H1/048
CPCC12G3/024C12H1/0416C12H1/0408
Inventor 杨璐范少丽程平张志刚李宏
Owner XINJIANG ACADEMY OF FORESTRY SCI
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