Brewing method for mulberry wine
A mulberry wine and mulberry technology, which are applied in the directions of microorganism-based methods, alcoholic beverage preparation, biochemical equipment and methods, etc., can solve the problems of unclear style characteristics, unstable quality of mulberry wine, etc., and achieve brewing process optimization and inhibition. Growth of miscellaneous bacteria, the effect of enhancing flavor complexity and uniqueness
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Embodiment 1
[0048] A kind of brewing method of mulberry wine, comprises the steps:
[0049] (1) Treatment of mulberry leaves:
[0050] a. Picking: Pick mulberry leaves with complete leaves, yellow-green color and uniform coloring from the mulberry trees after frost in autumn;
[0051] b. Cleaning and drying: Wash the picked mulberry leaves with demineralized water, control the moisture and freeze them in a -20°C refrigerator for 2 hours, then put them into a freeze dryer for 24 hours of freeze-drying, and take out the frosted mulberry leaves after freeze-drying. Leaves, measured moisture content is 16wt%;
[0052] c. Crush: Use a grinder to crush the mulberry leaves into small pieces of mulberry leaves with a particle size of 10-20mm, put them into dry food bags and store them at room temperature for later use;
[0053] (2) Fermentation of mulberry fruit wine:
[0054] a. Harvesting and cooling: pick mulberry fruits that are free from pests, rot, and fully mature, and use a food cooler...
experiment example 1
[0072] The difference between Experimental Example 1 and the technical solution of Example 1 is that step (3) is:
[0073] Transfer the wine liquid obtained in step (2) to an aging tank equipped with a temperature control device, a gas generating device and a stirring device, control the temperature of the wine liquid at 20°C, and add small pieces of mulberry leaves to the wine liquid in an amount of Step (2) Obtain 50 g / L of wine liquid; feed oxygen with a purity >99.9% into the wine, and the amount of oxygen introduced is 2 mg / L based on the wine liquid in the aging tank; continue to store at 20°C for 1 month; On the 25th day of normal temperature storage, the wine was stirred for 1 hour.
[0074] That is to say, the difference between Experimental Example 1 and Example 1 is that after adding mulberry leaves, aging at room temperature is not performed at high temperature.
[0075] All the other technical solutions are the same as in Example 1.
[0076] Experiment 1 Compari...
Embodiment 2
[0083] A kind of brewing method of mulberry wine, comprises the steps:
[0084] (1) Treatment of mulberry leaves:
[0085] a. Picking: Pick mulberry leaves with complete leaves, yellow-green color and uniform coloring from the mulberry trees after frost in autumn;
[0086] b. Cleaning and drying: the picked mulberry leaves are washed with demineralized water, then naturally air-dried for 72 to 96 hours, and the measured moisture content is 18wt%;
[0087] c. Crush: Use a grinder to crush the mulberry leaves into small pieces of mulberry leaves with a particle size of 10-20mm, put them into dry food bags and store them at room temperature for later use;
[0088] (2) Fermentation of mulberry fruit wine:
[0089] a. Harvesting and cooling: pick mulberry fruits that are free from pests, rot, and fully mature, and use a food cooler to quickly cool the freshly picked mulberries so that the temperature of the fruit skin reaches 5°C;
[0090] b Crushing into pulp: add sulfur dioxid...
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