Mulberry wine brewing technology

A mulberry wine and process technology, applied in the field of winemaking, can solve the problems affecting the sensory degree of mulberry wine, poor flavor of mulberry wine, difficult process control, etc., and achieve the effects of avoiding bacterial mold infection, long aftertaste and good sensory degree.

Pending Publication Date: 2020-09-04
王代春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The fresh mulberry pulp is soft and juicy, easy to be squeezed and damaged, and breeds bacteria and mold. In the process of brewing mulberry wine, the amount of volatile acids is often too much, which leads to winemaking failure and in

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0043] A kind of mulberry wine brewing process, comprises the steps:

[0044] (1) Low-temperature treatment: Place fresh mulberries in a cold storage for cooling treatment. The storage temperature is 8-10°C. Before storage, the mulberries are cleaned and selected to remove injuries, dry scars, abnormal colors, mildew or damage. Mulberries infested by diseases and insect pests;

[0045] (2) Fruit crushing: crush the mulberries after low temperature treatment to obtain fruit pulp, add potassium metabisulfite and stir evenly during the crushing process or after the crushing is completed, and add 0.1g coke per 1L of fruit pulp when adding potassium sulfite Potassium sulfite is added according to the ratio of potassium pyrosulfite, among which, potassium metabisulfite needs to be dissolved in pure water 10 times that of potassium metabisulfite, and then slowly added to the fruit pulp and stirred evenly;

[0046] (3) Adjustment of ingredients: adjust the sugar content and alcohol c...

Embodiment 2

[0055] A kind of mulberry wine brewing process, comprises the steps:

[0056] (1) Low-temperature treatment: Place fresh mulberries in a cold storage for cooling treatment. The storage temperature is 8-10°C. Before storage, the mulberries are cleaned and selected to remove injuries, dry scars, abnormal colors, mildew or damage. Mulberries infested by diseases and insect pests;

[0057] (2) Fruit crushing: crush the mulberries after low temperature treatment to obtain fruit pulp, add potassium metabisulfite and stir evenly during the crushing process or after the crushing is completed, and add 0.1g coke per 1L of fruit pulp when adding potassium sulfite Potassium sulfite is added according to the ratio of potassium pyrosulfite, among which, potassium metabisulfite needs to be dissolved in pure water 10 times that of potassium metabisulfite, and then slowly added to the fruit pulp and stirred evenly;

[0058] (3) Composition adjustment: adjust the sugar content and alcohol cont...

Embodiment 3

[0067] A kind of mulberry wine brewing process, comprises the steps:

[0068] (1) Low-temperature treatment: Place fresh mulberries in a cold storage for cooling treatment. The storage temperature is 8-10°C. Before storage, the mulberries are cleaned and selected to remove injuries, dry scars, abnormal colors, mildew or damage. Mulberries infested by diseases and insect pests;

[0069] (2) Fruit crushing: crush the mulberries after low temperature treatment to obtain fruit pulp, add potassium metabisulfite and stir evenly during the crushing process or after the crushing is completed, and add 0.1g coke per 1L of fruit pulp when adding potassium sulfite Potassium sulfite is added according to the ratio of potassium pyrosulfite, among which, potassium metabisulfite needs to be dissolved in pure water 10 times that of potassium metabisulfite, and then slowly added to the fruit pulp and stirred evenly;

[0070] (3) Composition adjustment: adjust the sugar content and alcohol cont...

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Abstract

The invention discloses a mulberry wine brewing technology. The mulberry wine brewing technology comprises the following steps: (1) cooling treatment; (2) fruit crushing; (3) component adjustment; (4)primary fermentation; (5) peel residue separation; (6) residual sugar fermentation; (7) aging; and (8) filtration. The mulberry wine prepared by the brewing technology contains no pigment, mulberry wine has a purple red color, a clear and transparent wine liquid, a strong aroma, long aftertaste and an excellent sensory degree, and has no color change after being stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a mulberry wine brewing process. Background technique [0002] Mulberry wine is rich in anthocyanins, resveratrol, amino acids, vitamins and other biologically active ingredients and nutrients. [0003] The fresh mulberry pulp is soft and juicy, easy to be squeezed and damaged, and breeds bacteria and mold. In the process of brewing mulberry wine, the amount of volatile acids is often too much, which leads to winemaking failure and increases the cost of winemaking; During the winemaking process, it is difficult to control the process, resulting in poor flavor and turbid color of the prepared mulberry wine, which seriously affects the sensory quality of the mulberry wine. Contents of the invention [0004] The object of the present invention is to provide a mulberry wine brewing process with simple process control, and the prepared mulberry wine has good sensory...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 王代春
Owner 王代春
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