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Curve temperature control type secondary fermentation process for mulberry wine

A technology for secondary fermentation and mulberry wine, applied in the field of fruit wine brewing, can solve the problems of incomplete sugar conversion, long clarification time, long cycle, etc., and achieve the effect of improving the clarity of wine body and shortening the secondary fermentation cycle.

Pending Publication Date: 2021-07-23
卿成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of mulberry wine curve temperature-controlled secondary fermentation process, to solve the secondary fermentation of existing mulberry wine, the whole fermentation is unreasonable to temperature control, resulting in long cycle, incomplete sugar conversion, and clarification time long question

Method used

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  • Curve temperature control type secondary fermentation process for mulberry wine
  • Curve temperature control type secondary fermentation process for mulberry wine

Examples

Experimental program
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Effect test

Embodiment 1

[0043] The mulberry wine curve temperature control type secondary fermentation process of the present embodiment comprises the following steps:

[0044] (1) Feeding: After the fermented liquid after initial fermentation is coarsely filtered, it is poured into an open tank;

[0045] (2) Fermentation: control the temperature at 25°C, and ferment for 3 days in the open; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 90%;

[0046] (3) Initial tank: pour the fermented liquid in step (2) into the first airtight fermenter, control the temperature at 20°C, and continue to ferment for 3 days; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 93%;

[0047] (4) Secondary tank inversion: pour the fermented liquid in step (3) into the second airtight fermenter, control the temperature at 18° C., and continue to ferment for 3 days; after the fermentation is completed, the sugar conversion rate of th...

Embodiment 2

[0059] The mulberry wine curve temperature control type secondary fermentation process of the present embodiment comprises the following steps:

[0060] (1) Feeding: After the fermented liquid after initial fermentation is coarsely filtered, it is poured into an open tank;

[0061] (2) Fermentation: Control the temperature at 26.5° C., and open the fermentation for 4 days; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 91%;

[0062] (3) Initial tank: pour the fermented liquid in step (2) into the first airtight fermenter, control the temperature at 23° C., and continue to ferment for 4 days; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 93.5%;

[0063] (4) Secondary tank inversion: pour the fermented liquid in step (3) into the second airtight fermenter, control the temperature at 20°C, and continue to ferment for 4 days; after the fermentation is completed, the sugar conversion ra...

Embodiment 3

[0075] The mulberry wine curve temperature control type secondary fermentation process of the present embodiment comprises the following steps:

[0076] (1) Feeding: After the fermented liquid after initial fermentation is coarsely filtered, it is poured into an open tank;

[0077] (2) Fermentation: control the temperature at 28° C., and open the fermentation for 4 days; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 92%;

[0078] (3) Initial tank: pour the fermented liquid in step (2) into the first airtight fermenter, control the temperature at 25° C., and continue to ferment for 4 days; after the fermentation is completed, the sugar conversion rate of the fermented liquid reaches 94%;

[0079] (4) Secondary tank inversion: pour the fermented liquid in step (3) into the second airtight fermenter, control the temperature at 23° C., and continue to ferment for 4 days; after the fermentation is completed, the sugar conversion rate...

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Abstract

The invention discloses a curve temperature control type secondary fermentation process for mulberry wine, and relates to the technical field of fruit wine brewing. The curve temperature control type secondary fermentation process comprises the following steps of roughly filtering fermentation liquor after primary fermentation, pouring the fermentation liquor into an open tank, controlling the temperature to be 25-28 DEG C, and performing open fermentation for 3-4 days; pouring the fermented fermentation liquor into a first closed fermentation tank, controlling the temperature to be 20-25 DEG C, and continuously fermenting for 3-4 days; pouring the mixture into a second closed fermentation tank, controlling the temperature to be 18-23 DEG C, and continuously fermenting for 3-4 days; and adding a clarifying agent, controlling the temperature at 18-23 DEG C, clarifying for 24-48 hours, and then finely filtering. According to the curve temperature control type secondary fermentation process for the mulberry wine, wine pulp obtained after primary fermentation of the mulberry wine is re-fermented, the whole reaction temperature is in a curve type and reasonable, the reaction temperature of each step is optimized, the whole fermentation speed is controlled, the secondary fermentation period is shortened, the dissolution rate of anthocyanin is increased while the sugar conversion rate is increased, and the clarity, the color, the taste and the fragrance of the wine body of the fermented mulberry wine are improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a curve temperature-controlled secondary fermentation process for mulberry wine. Background technique [0002] Mulberry (Mulberry) is the collective name for the mature fruit ears of Moraceae. Mulberry is also known as mulberry, mulberry, and mulberry. It is oblong, with juicy flesh, bright color, elegant aroma, high and stable pigment content, and is an excellent raw material. Ripe mulberries are oily, sweet and sour, rich in organic acids, 18 kinds of amino acids needed by the human body, multivitamins, proteins, and trace elements, as well as biologically active ingredients such as anthocyanins and resveratrol and The trace element selenium has extremely high nutritional value and various health care functions, and has a good effect on maintaining the health function of the human body. It is praised as "the best health fruit in the 21st century" by the medical fiel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 卿成
Owner 卿成
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