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Mulberry wine with rose flavour and brewing process thereof

A technology of mulberry wine and flavor, applied in the field of wine making, to achieve good health effects, unique and elegant aroma, delicate and sweet taste

Pending Publication Date: 2021-07-23
CHINA GREAT WALL WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on the above problems in the prior art, the present invention provides a rose-flavored mulberry wine and its brewing process. The brewing process is scientific and reasonable, easy to operate, and can effectively prevent fermentation while improving the taste and flavor of the mulberry wine. Problems such as the oxidation of mulberry wine and the increase of volatile acid in the process overcome the defects of the prior art

Method used

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  • Mulberry wine with rose flavour and brewing process thereof
  • Mulberry wine with rose flavour and brewing process thereof
  • Mulberry wine with rose flavour and brewing process thereof

Examples

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Effect test

Embodiment 1

[0044] The present embodiment provides a kind of brewing process of mulberry wine with rose flavor, comprising the following steps:

[0045] (1) After cleaning the fermenter tank, fill it with nitrogen, put fresh mulberries into the tank (78% of the tank volume), squeeze the mulberries with a stainless steel platen while entering the tank, and crush them. After the crushing is completed, add potassium pyrosulfite to reach the sulfur dioxide content 40mg / L, after 60 minutes, add pectinase, add 180mg pectinase per liter of liquid, enzymolyze at room temperature for 8h, and obtain mulberry enzymatic hydrolyzate.

[0046] (2) Cool down the mulberry enzymatic hydrolyzate to 8°C, fill it with nitrogen and soak it in cold for 48 hours.

[0047] (3) Naturally warm the mulberry enzymatic solution after cold soaking to 13°C, add non-Saccharomyces cerevisiae and Angel CECA, mix well, and ferment at 18°C ​​for 10 days. The dregs floating above the fermentation liquid were pressed into th...

Embodiment 2

[0052] The present embodiment provides a kind of brewing process of mulberry wine with rose flavor, comprising the following steps:

[0053] (1) After cleaning the fermenter tank, fill it with nitrogen gas, put fresh mulberries into the tank (79% of the tank volume), squeeze the mulberries with a stainless steel platen while entering the tank, and crush them. After the crushing is completed, add potassium pyrosulfite to the sulfur dioxide content 50mg / L, after 70 minutes, add pectinase, add 200mg pectinase per liter of liquid, enzymolyze at room temperature for 9 hours, and obtain mulberry enzymatic hydrolyzate.

[0054] (2) The temperature of the mulberry enzymatic hydrolysis solution was lowered to 9° C., filled with nitrogen, and cold soaked for 60 hours.

[0055] (3) The mulberry enzymatic solution after cold soaking was naturally warmed to 11°C, and the non-Saccharomyces cerevisiae combination was added first, and the addition amount was 1g / L. The mass ratio of Hansenula...

Embodiment 3

[0060] The present embodiment provides a kind of brewing process of mulberry wine with rose flavor, comprising the following steps:

[0061] (1) After cleaning the fermenter tank, fill it with nitrogen, put fresh mulberries into the tank (78% of the tank volume), squeeze the mulberries with a stainless steel platen while entering the tank, and crush them. After the crushing is completed, add potassium pyrosulfite to reach the sulfur dioxide content 60mg / L, after 90 minutes, add pectinase, add 220mg pectinase per liter of liquid, enzymolyze at room temperature for 10h, and obtain mulberry enzymatic hydrolyzate.

[0062] (2) Cool the mulberry enzymatic hydrolyzate to 10°C, fill it with nitrogen and soak it in cold for 72 hours.

[0063] (3) The mulberry enzymatic solution after cold soaking was naturally warmed to 15°C, Angel CECA was added first, the addition amount was 2.2g / L, and the non-Saccharomyces cerevisiae combination was added after 25h, the addition amount was 1.2g / L,...

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Abstract

The invention relates to the technical field of wine brewing, and in particular relates to mulberry wine with rose flavour and a brewing process thereof. The brewing process of the mulberry wine comprises the following steps that: firstly, mulberries are crushed, subjected to enzymolysis, cooled and subjected to cold dipping; then mixed yeast is added for closed fermentation; after fermentation is finished, rose flavour brandy is added into mulberry juice; after sealed storage, the sugar content is adjusted; then, clarification treatment is conducted; and filtering is conducted to obtain the mulberry wine with the rose flavour. According to the brewing process in the invention, the mixed yeast is used, so that the total acid of the mulberry wine can be reduced; the aroma of the wine body is improved; and the flavour balance of the mulberry wine is facilitated. By adding the rose flavour brandy, the complexity of the fragrance of the mulberry wine be increased; furthermore, the freshness of the mulberry wine can be kept in the storage process. The mulberry wine with the rose flavour provided by the invention is unique and elegant in fragrance, fine, smooth, sweet, balanced and harmonious in taste, also contains various nutritional ingredients and sufficient activity of mulberries, and has a good health-care effect.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a rose-flavored mulberry wine and a brewing process thereof. Background technique [0002] Mulberry is the fruit of the mulberry tree, also known as mulberry. Mulberry is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients, and is a food with high nutritional and medicinal value. Mulberry contains a variety of active ingredients, among which mulberry polysaccharides are an important material basis for nourishing yin and blood and other tonic functions of mulberry, and have biological activities such as anti-oxidation, anti-aging, hypoglycemic, and immune regulation. Eating mulberry regularly can significantly improve human immunity, and has the effects of delaying oxidation, nourishing yin and blood, and promoting body fluid. [0003] Along with people's understanding of fruit wine, making mulberry wine into mulberry wine has been enthusi...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/06C12R1/865C12R1/645C12R1/78
CPCC12G3/024C12G3/06
Inventor 杨学威陈佳威凌翰赵晓宁傅晓方郜成军郑紫淼王达磊吴宏超
Owner CHINA GREAT WALL WINE CO LTD
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