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Fermented mulberry sorghum glutinous rice wine and preparation method thereof

A fermentation type, glutinous rice wine technology, applied in the field of fruit wine brewing, can solve the problems of consumers being uneasy, poor taste, less brewing, etc., and achieve the effects of good sensory indicators, accurate brewing time, and outstanding wine aroma

Pending Publication Date: 2020-12-25
SICHUAN ACAD OF AGRI SCI SERICULTURE INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the currently commercially available mulberry wine is basically blended wine, with less brewing, poor taste and high price, so consumers are not at ease.

Method used

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  • Fermented mulberry sorghum glutinous rice wine and preparation method thereof
  • Fermented mulberry sorghum glutinous rice wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Mix 90 parts of high-grade three-year cellar sorghum liquor with 10 parts of fermented grains at room temperature, soak and ferment for 16 days at room temperature, press and filter to obtain base wine for storage.

[0035] (2) Take 9 parts of base wine and 1 part of dry mulberry and mix them into the vat, soak and ferment at room temperature for 30 days (stir once every 5 days), squeeze and filter to obtain soaked and fermented mulberry base wine for storage.

[0036] (3) Fermented mulberry raw wine: Freeze fresh mulberries to 10°C in time, crush them at low temperature within 24 hours, adjust the ingredients (add sulfur dioxide 0.09g / L, add pectinase 0.02g / L, adjust total sugar 240g / L), add Yeast 0.2g / L, add fermentation aid 0.2g / L, ferment at 23°C for 144 hours, stir 1-3 times every 24 hours during the fermentation period, when the temperature is higher than 26°C, pass the cold water pipe to cool down, and pour it after 144 hours of fermentation After tanking, pr...

Embodiment 2

[0039] (1) Mix 88 parts of high-grade three-year cellar sorghum baijiu with 12 parts of fermented grains at room temperature, soak and ferment for 20 days at room temperature, press and filter to obtain base wine for storage.

[0040] (2) Take 8 parts of base wine and 1 part of dry mulberry and mix them into the vat, soak and ferment at room temperature for 35 days (stir once every 5 days), press and filter to obtain soaked and fermented mulberry base wine for storage.

[0041](3) Fermented mulberry original wine: freeze the fresh mulberries to 10°C in time, crush them at low temperature within 24 hours, adjust the ingredients (add sulfur dioxide 0.08g / L, add pectinase 0.04g / L, adjust the total sugar to 225g / L), add Yeast 0.1g / L, add fermentation aid 0.1g / L, ferment at 23°C for 144 hours, stir 1-3 times every 24 hours during the fermentation period, when the temperature is higher than 26°C, pass the cold water pipe to cool down, and pour it after 144 hours of fermentation Afte...

Embodiment 3

[0044] (1) Mix 98 parts of high-grade three-year cellar sorghum liquor with 8 parts of fermented grains at room temperature, soak and ferment for 15 days at room temperature, press and filter to obtain base wine for storage.

[0045] (2) Take 10 parts of base wine and 1 part of dried mulberry and mix them into a vat, soak and ferment at room temperature for 30 days (stir once every 5 days), press and filter to obtain soaked and fermented mulberry base wine for storage.

[0046] (3) Fermented mulberry raw wine: freeze the fresh mulberries to 10°C in time, crush them at low temperature within 24 hours, adjust the ingredients (add sulfur dioxide 0.11g / L, add pectinase 0.02g / L, adjust the total sugar to 250g / L), add Yeast 0.4g / L, add fermentation aid 0.2g / L, ferment at 23°C for 144 hours, stir 1-3 times every 24 hours during the fermentation period, when the temperature is higher than 26°C, pass the cold water pipe to cool down, and pour it after 144 hours of fermentation After ta...

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Abstract

The invention relates to the technical field of wine brewing, and especially relates to fermented mulberry sorghum glutinous rice wine and a preparation method thereof. The provided method adopts dried mulberries, Kaoliang spirit and fermented glutinous rice wine to soak and ferment to prepare base wine, and ferments fresh mulberries with alcohol to prepare raw wine. during brewing, various parameters in existing wine brewing methods can be optimized, and the proportion of each raw material can also be optimized. The raw wine and the base wine are further mixed to perform late fermentation, sothat the nutrients in the mulberries, sorghum and glutinous rice can be organically combined, therefore, good sensory indexes and rich nutrient compositions can be obtained. The method is simple in wine brewing technology, short in wine brewing time and accurate in wine brewing time; and various wine brewing parameters are easy to control, maneuverability is strong, and the difference between batches is small. The mulberry wine brewed by the brewing technology is outstanding in fruit fragrance and wine fragrance and excellent in taste.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a fermented mulberry sorghum glutinous rice wine and a preparation method thereof. Background technique [0002] Mulberry is the ear of the Moraceae plant mulberry (Morus alba L.). Also known as mulberry, mulberry, mulberry, mulberry, mulberry, black gluten, etc. Sweet and juicy, it is one of the fruits that people often eat. Mulberry fruit is harvested when the fruit is ripe from April to June every year, removed from impurities, dried in the sun or slightly steamed, and eaten in the sun. [0003] Mulberry is rich in a variety of nutrients needed by the human body, including amino acids, vitamins and minerals, and a variety of active substances. The main components contained in mulberry include water, sugar, protein, lipid, free acid, crude fiber, etc., containing 6 kinds of vitamins such as Vc, Va, sulfonamide, riboflavin, and 19 kinds of amino acids (including 7 ...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/024C12G3/022
CPCC12G3/021C12G3/024C12G3/022
Inventor 殷浩王香君李玲岳远明吴劲轩夏川林蒲军夏文银
Owner SICHUAN ACAD OF AGRI SCI SERICULTURE INST
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