Mulberry fruit wine fermented by saccharomycopsis fibuligera and preparation method of mulberry fruit wine

Abstract

The invention provides a mulberry fruit wine fermented by saccharomycopsis fibuligera and a preparation method of the mulberry fruit wine. The preparation method comprises the following steps of mixing the saccharomycopsis fibuligera with sucrose with the same mass, then adding water, performing uniform stirring, and performing standing and activation to obtain a saccharomycopsis fibuligera seed solution; cleaning mulberries, soaking the cleaned mulberries with clear water, performing draining, performing pulping, adding sterile water, regulating sugar degree and acidity, and finally adding potassium metabisulfite to obtain a to-be-fermented solution; under a sterile condition, inoculating the to-be-fermented solution with the saccharomycopsis fibuligera seed solution, performing uniform mixing, and performing fermenting to obtain a fruit wine fermentation solution; separating peel-residue separation on the fruit wine fermentation solution, performing ageing, and then sequentially performing filtering, sub-packaging, sterilizing and ageing to obtain the mulberry fruit wine fermented by the saccharomycopsis fibuligera. The invention further discloses the mulberry fruit wine preparedby adopting the preparation method. The preparation process is simple in flow, the mulberry fruit wine can be rapidly prepared, the problems that in the prior art, nutritional ingredients are prone to lose and the fruit wine quality is poor are effectively solved, and market popularization of the mulberry fruit wine is facilitated.

Description

technical field [0001] The invention belongs to the technical field of mulberry fruit wine preparation, and in particular relates to a mulberry fruit wine fermented by vesicular and complex membrane yeasts and a preparation method thereof. Background technique [0002] Mulberry is the mature fruit of the mulberry tree. It tastes sweet and has a lot of juice. It is one of the fruits that are often eaten. Ripe mulberries are sweet and sour, and the ones that are large, thick, purple in color, and full of sugar are preferred. Mulberry has been a diuretic, health care, and refreshing fresh fruit that people have used since ancient times. It is recorded in various medical classics such as "Compendium of Materia Medica" that mulberry is sweet and cold in nature, and has the functions of nourishing liver and kidney, promoting body fluid and moistening dryness, and black hair. effect. [0003] Mulberry wine making has a long history. In the famous Chinese medicine book "Compendium ...

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Problems solved by technology

[0005] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a kind of mulberry fruit wine fermented by the vesicular complex membrane yeast and its preparation method. The preparation process is simple, and the mulberry fruit wine can be quickly prepared, and the enzyme system of the bacteria is rich, which is beneficial to the nutrition of mulberries. The substance dissolves, and can produce a variety of aroma substances. The obtained fruit wine has a strong fruity aroma and moderate acidity, which effectively solves the problems of easy loss of nutrients and poor quality of fruit wine in the prior art, and facilitates the market promotion of mulberry fruit wine

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