Preparation method of mulberry and cherry compound fermentation type fruit wine

Abstract

The invention discloses a preparation method of mulberry and cherry compound fermentation type fruit wine. The preparation method comprises the following steps: (1) selecting fresh and non-rotten mulberries and cherries as raw materials, removing stems from the cherries and crushing, and then mixing the crushed cherries with the mulberries, wherein the mass ratio of the mulberries to the cherriesis 1:2-1:10; (2) adding Saccharomyces cerevisiae accounting for 0.008%-0.014% of the mixed mass of the mulberries and the cherries for fermentation, controlling the fermentation temperature to be 24-36 DEG C, performing cap pressing in a self-flowing juice extracting and backfilling manner in the fermentation process, and performing extraction for 3-5 days at the same time; and (3) filtering, sterilizing, filling, sealing and packaging a self-flowing juice generated by fermentation. The raw wine obtained by the preparation method disclosed by the invention is more complex in taste, more layered, and softer in aroma, and particularly the dry wine has better astringency.

Description

technical field [0001] The invention relates to a preparation method of fruit wine, in particular to a preparation method of mulberry cherry compound fermentation type fruit wine. Background technique [0002] Mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, nourishing the intestines and improving eyesight. It is often used as medicine in traditional Chinese medicine to protect the liver and kidneys, strengthen muscles and bones, anti-aging and lower the three highs; mulberries are rich in The polyunsaturated fatty acids, amino acids and trace elements needed by the human body; the resveratrol in mulberry can inhibit the growth of cancer cells, prevent cell mutation, change the molecular mechanism in blood vessels, and reduce the risk of stroke. However, the biggest weakness of mulberry is that it is not resistant to storage. After harvesting, it is very easy to lose water, perish and deteriorate, and there are many fallen fruits...

AI Technical Summary

Problems solved by technology

The first method, due to the characteristics of mulberry itself, is difficult to filter after fermentation, the cost of filtration is high, and it needs to be fermented and stored separately, which requires high equipment investment for small and medium-sized wineries with a small amount; the second method, pure Juice fermentation lacks the extraction of the active ingredients and aroma of the fruit peel, resulting in a lack of aroma in the compound fruit wine obtained, especially dry wine, due to the lack of extraction of tannin and other ingredients in the peel, the finished wine lacks a sense of astringency

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