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Brewing process of chili mulberry wine

A technology of mulberry wine and pepper, applied in the field of winemaking, can solve problems such as lack of taste of wine liquid

Pending Publication Date: 2021-04-20
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the wine obtained through pomace fermentation usually has the presence of pomace odor, which makes the wine taste lacking, so other plant aromatic components are often added to remove the odor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Using freshly picked mulberry fruit as raw material, prepare chili mulberry wine, the production process is as follows:

[0034] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0035] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add the dissolved potassium metabisulfite directly in the hopper, the addition amount is 100mg / L;

[0036] Enzymolysis: Set the temperature in the fermenter to 15°C, add 40mg / L pectinase EX-V, and let stand for 48 hours;

[0037] Sugar correction: calculated according to the weight-volume ratio of mulberry pulp, add 200g / L sucrose;

[0038] Inoculation fermentation: After the fruit juice circulates evenly, inoculate the yeast Lalvin ICV D47, calculate according to the weight-to-volume ratio of mulberry pulp, and inoculate at a rate of 200mg / L; after the activation procedu...

Embodiment 2

[0051] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0052] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add dissolved potassium metabisulfite directly in the hopper, calculated according to the weight-to-volume ratio of mulberry pulp, and the added amount is 80mg / L;

[0053] Enzymatic hydrolysis: set the temperature in the fermenter to 15°C, calculate according to the weight-to-volume ratio of mulberry pulp, add 40 mg / L pectinase EX-V, and let stand for 48 hours;

[0054] Sugar correction: calculated according to the weight-volume ratio of mulberry pulp, add 200g / L sucrose;

[0055] Inoculation fermentation: After the juice is circulated evenly, yeast Lalvin ICV D47 is inoculated, calculated according to the weight-to-volume ratio of mulberry pulp, and the inoculation dose is 180mg / L. After the activ...

Embodiment 3

[0068] Fruit sorting: mulberry raw materials are manually sorted to remove raw green fruits, spoiled fruits and sundries;

[0069] Crushing: After passing through the double-roll crusher, the raw material enters the hopper-type screw pump and directly enters the fermentation tank. Add dissolved potassium metabisulfite directly in the hopper, calculated according to the weight-to-volume ratio of mulberry pulp, and the added amount is 120mg / L;

[0070] Enzymolysis: Set the temperature in the fermenter to 25°C, calculate according to the weight-to-volume ratio of mulberry pulp, add 50 mg / L pectinase EX~V, and let stand for 48 hours;

[0071] Sugar correction: calculated according to the weight-to-volume ratio of mulberry pulp, add 200g / L sucrose;

[0072] Inoculation fermentation: After the juice is circulated evenly, the yeast LalvinICV D47 is inoculated according to the weight-to-volume ratio of mulberry pulp, and the inoculation dose is 220mg / L. After the activation procedur...

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PUM

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Abstract

The invention discloses chili mulberry wine and a brewing process thereof. According to the process, fermented wine prepared by squeezing whole mulberries to obtain juice is used as a wine base, and squeezed mulberry peel residue secondary distilled wine extracted chili wine liquid is used as a preparation raw material to prepare the medium-low-alcohol-content chili mulberry wine. The chili mulberry wine brewed by the process is clear in wine liquid, bright in color and luster and harmonious and comfortable in taste and aroma, and has a certain health-care function.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a chili mulberry wine and a brewing process thereof. Background technique [0002] Mulberry fruit, also known as mulberry fruit, mulberry jujube, etc., is an ingredient recorded in "Compendium of Materia Medica" that "medicine and food have the same origin", has high nutritional and medicinal value, and is listed as a raw material for "both food and medicine" by the Ministry of Health one. Mulberry contains a large amount of free acid and various amino acids, as well as trace elements needed by the human body. Medical research shows that mulberry has significant curative effect on various diseases such as lowering blood fat, neurasthenia and arteriosclerosis. However, fresh mulberry fruit has a strong seasonality, is difficult to store for a long time, and is perishable. It is often preserved as a product, such as mulberry vinegar (201610084168.4), mulberry fruit ca...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/055C12H6/02
Inventor 刘义会孙中理张颖彭奎刘念蔡海燕王超凯张磊李觅余航常少健郭杰张翼谢邦祥
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS