A kind of brewing method of mulberry wine

A kind of mulberry wine and mulberry technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of unstable quality of mulberry wine and unclear style characteristics, and achieve the purpose of inhibiting the growth of miscellaneous bacteria , optimization of the brewing process, and the effect of maintaining bright colors

Active Publication Date: 2020-09-01
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art above, the present invention provides a brewing method of mulberry wine, which uses the addition of mulberry leaves after frost and the improvement of the ripening and aging process to solve the problems of unstable quality and unclear style characteristics of the existing mulberry wine. problems, and increased the types and contents of natural healthy active substances in mulberry wine, and the health care function is stronger

Method used

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  • A kind of brewing method of mulberry wine

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a brewing method of mulberry wine, comprising the following steps: (1) treatment of mulberry leaves: including drying and crushing of mulberry leaves; (2) fermentation of mulberry fruit wine: including alcoholic fermentation of mulberry fruit juice by using Saccharomyces cerevisiae (3) Maturation and aging: add the mulberry leaves obtained in step (1) during the process; the aging and aging include high-temperature aging and normal temperature aging, the temperature of the high-temperature aging is 60-70°C, and the temperature of the normal-temperature aging The temperature is 20-25°C; (4) post-processing: including clarification, freezing, filtering and filling of the liquor obtained in step (3). The invention utilizes the improvement of adding mulberry leaves after frost and ripening and aging to solve the problems of unstable quality and unclear style characteristics of the existing mulberry wine, and increases the types and contents of natural healthy active substances of the mulberry wine, so that the health care function is stronger.

Description

technical field [0001] The invention belongs to the field of alcoholic beverage aging, and in particular relates to a method for brewing mulberry wine. Background technique [0002] Mulberry is a wild fruit with both nutritional value and medicinal value. It is rich in nutrients such as vitamins, minerals, and amino acids, as well as bioactive components such as resveratrol, polysaccharides, flavonoids, and anthocyanins. my country is rich in mulberry resources. In recent years, the research and product development on the comprehensive utilization of mulberries has gradually increased, and a variety of mulberry processed products have appeared on the market, including mulberry wine and mulberry beverages. [0003] Mulberry wine brewing has a long history, and there is a record of mulberry in "Compendium of Materia Medica", a famous book of traditional Chinese medicine in my country, that "pounding juice to drink, hangover poisoning; brewing clothes, diuresis, detumescence". ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G3/055C12H1/18C12H1/12C12H1/22C12H1/052C12H1/06C12H1/07C12H1/044C12R1/865
CPCC12G3/024C12G3/055C12H1/0408C12H1/0416C12H1/06C12H1/063C12H1/12C12H1/18C12H1/22
Inventor 孙舒扬姜文广刘文丽李华敏
Owner LUDONG UNIVERSITY
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