Fermented mulberry wine and preparation method thereof
Treat mulberries by soaking light salt water and blanching hot water, preparing sugar water with chlorine-free purified water and controlled temperature, adding citric acid, vitamin C and magnesium sulfate nutrients, fermenting with safite yeast and fragrance, and passing through airbags Or the fermentation lock controls the release of gas, solving the problems of insufficient hygiene and safety of raw materials and insufficient yeast nutritional supply in the preparation of traditional fermented fruit wine, and achieving higher product quality and market competitiveness.
Patent Information
- Application Number
- CN202411594941.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-11
- Publication Date
- 2025-01-03
AI Technical Summary
During the preparation of traditional fermented fruit wine, there are problems such as insufficient hygiene and safety of raw materials, improper selection of sugar water and temperature control, insufficient nutritional supply of yeast, and simple gas release control, which affects the safety and quality of the final product.
Treat mulberries with light salt water soaking and hot water blanching, prepare sugar water with chlorine-free purified water and controlled temperature, add citric acid, vitamin C and magnesium sulfate nutrients, use safite yeast and fragrance for fermentation, and pass through airbags Or the fermentation lock controls the gas release, performing primary and secondary fermentation to ensure the acid-base balance and flavor of the wine.
It improves the hygiene and safety of the raw materials and the controllability of the fermentation process, enriches the aroma and flavor of the wine, and improves the quality and market competitiveness of the product.
Smart Images
Figure CN119242399A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fruit wine preparation, in particular to a fermented mulberry wine and a preparation method thereof. Background Art
[0002] Mulberry is a general term for the mature fruit ears of the genus Morus in the Moraceae family. Mulberry, also known as mulberry fruit, mulberry date, and mulberry black, is oblong in shape, juicy, colorful, elegant in aroma, and high and stable in pigment content. It is an excellent raw material for winemaking. Mature mulberry is oily, sweet and sour, and contains rich organic acids, 18 kinds of amino acids required by the human body, multiple vitamins, proteins, and trace elements. It also contains bioactive ingredients such as anthocyanins and resveratrol and trace elements such as selenium. It has extremely high nutritional value and multiple health functions, and has a good effect on maintaining the health of the human body. It is praised by the medical community as "the best health fruit of the 21st century." However, since the purchase season of mulberry is relatively concentrated (from mid-March to April each year), its biggest weakness is that it is not resistant to storage. It is very easy to lose water and rot after harvesting. In order to maximize the benefits of mulberry development, deep processing must be carried out. The deep-processed products of mulberry mainly include mulberry pigment, mulberry juice, mulberry wine, mulberry paste, canned mulberry, mulberry preserves, mulberry jelly, mulberry jam, etc. Therefore, developing mulberry into mulberry wine and mulberry liquor that are easy to store and drink can not only make full use of sericulture resources and improve their economic benefits, but also enrich the varieties of fruit wine and prosper the fruit wine market. Mulberry has been listed as one of the agricultural products that are "both food and medicine" by the Ministry of Health. Traditional Chinese medicine believes that mulberry is sweet and cold in nature, and has the effects of nourishing the liver and kidney, promoting fluid and moistening the intestines, and blackening hair and improving eyesight. Resveratrol in mulberry can inhibit the growth of cancer cells, prevent cell mutations, change the molecular mechanism in blood vessels, and reduce the risk of stroke. Modern anti-cancer health books also mention: "Mulberries contain carotene, which can prevent cell mutations caused by carcinogens, rupture the lysosomes in the cells and release hydrolases, which can dissolve and kill cancer cells." Sericulture is a traditional advantageous industry for farmers in Dongxing District, Neijiang City, Sichuan Province to increase their income. At present, the area of mulberry gardens in the district has reached more than 20,000 acres, of which the area of fruit mulberry planting is nearly 10,000 acres, with an average mulberry fruit yield of about 300 to 600 kilograms per acre, and an annual output of about 3,000 tons. Therefore, the development of mulberry wine has great market potential and competitiveness;
[0003] Fruit distilled liquor is cheaper than grain liquor and is a promising product with good quality and low price. The Fruit Liquor Branch of the China Alcoholic Beverage Industry Association clearly pointed out in the formulation of the long-term development plan: "Focus on the development of fruit fermented wine and fruit distilled liquor, and gradually replace part of grain liquor with fruit distilled liquor", and "strengthen the construction of fruit distilled liquor production technology and equipment, improve product quality", and gradually realize the industrialized production of fruit distilled liquor.
[0004] However, in the preparation process of traditional fermented fruit wine, although a variety of technologies have been applied, there are still some shortcomings and deficiencies that need to be solved. First, the sanitation and safety of raw materials is the basis for the preparation of high-quality fruit wine. Many preparation methods do not pay enough attention to the cleaning of fruits, and often only use simple water washing, which easily leads to residual microorganisms and pesticides on the surface, thus affecting the safety and quality of the final product. At this point, there is still a lack of effective treatment methods to completely remove these potential harmful substances; secondly, the preparation process of sugar water (especially the selection of water quality and temperature control) is also a key link. Some traditional practices may use tap water, because its chlorine content may inhibit the growth of yeast, thereby affecting the fermentation effect. What's more, the insufficient control of the heating temperature during preparation leads to the failure to effectively kill the miscellaneous bacteria, which increases the uncertainty in the fermentation process, thereby affecting the flavor and stability of the wine; in addition, the ratio of nutrients in the fermentation process is also crucial. Existing technologies often do not pay enough attention to the nutrient supply to yeast and lack the regulation of the acid-base balance of wine. This will lead to insufficient yeast activity, which in turn affects the fermentation efficiency and the final quality of the product. In addition, from the perspective of fermentation process management, many traditional fermentation technologies have relatively simple means of controlling gas release and rely on natural release, which may, to a certain extent, lead to problems such as excessive pressure and liquid overflow during the fermentation process.
[0005] To this end, those skilled in the art have proposed a fermented mulberry wine and a preparation method thereof, aiming to improve the control of the fermentation process, enrich the aroma and flavor of the wine, and enhance the overall product quality and market competitiveness on the basis of ensuring safety. Summary of the invention
[0006] In order to solve the above technical problems, the present invention provides a fermented mulberry wine and a preparation method thereof to solve the problems raised in the background technology.
[0007] According to a first aspect of the present disclosure, a fermented mulberry wine is proposed, which is made from the following raw materials in parts by mass: 5-10 parts of mulberries, 10-15 parts of filtered water, 2-4 parts of white sugar, 0.05-0.1 parts of Sapphire yeast, 0.02-0.05 parts of citric acid, 0.01-0.03 parts of antioxidants, 0.01-0.03 parts of nutritional salts, 0.01-0.02 parts of vanilla pods, and 0.01-0.02 parts of cinnamon sticks.
[0008] Preferably, it is made from the following raw materials in parts by mass: 10 parts of mulberries, 10 parts of filtered water, 2 parts of white sugar, 0.08 parts of Sapphire yeast, 0.02 parts of citric acid, 0.02 parts of antioxidant, 0.01 parts of nutritional salt, 0.01 parts of vanilla pods, and 0.01 parts of cinnamon sticks.
[0009] Preferably, the antioxidant is vitamin C.
[0010] According to a second aspect of the present disclosure, a method for preparing fermented mulberry wine is proposed, which specifically comprises the following steps:
[0011] S1. Remove the stems and bad fruits from fresh and ripe mulberries, put the selected mulberries into a fermentation barrel, and gently mash them with a muddler to release the juice;
[0012] S2. Add filtered water and sugar to a pot, slowly heat until the sugar is completely dissolved, but do not boil. Then cool to room temperature, pour into a fermentation barrel, and mix evenly with mulberries.
[0013] S3, adding citric acid, vitamin C and nutrient salts into the fermentation barrel and mixing evenly;
[0014] S4. Activate the Saffy yeast with warm water and add it to the mixture;
[0015] S5. Split the vanilla pod, scrape out the seeds, and add to the mixture along with the cinnamon stick;
[0016] S6. Cover the fermentation barrel, use an air bag to prevent excessive pressure, and place the fermentation barrel in a dark environment at a temperature between 18-25°C to allow the mixture to ferment for the first time. The fermentation time is 7-10 days, and the fermentation barrel is gently shaken once a day.
[0017] S7. After the primary fermentation is completed, the mixture is filtered using a filter screen or gauze to remove the solid part, i.e., the pomace, and the filtered liquid is transferred into a fermentation bottle, leaving space in the bottle for gas expansion, and the bottle is sealed again and subjected to secondary fermentation under the same environmental conditions as S6;
[0018] S8. During the secondary fermentation, add a small amount of white sugar into the bottle and seal the bottle mouth to accelerate the secondary fermentation, shortening the secondary fermentation time to 1-2 weeks;
[0019] S9. After the secondary fermentation is completed, transfer the wine to a stainless steel barrel and place it in a cool place for aging. The aging time is determined by personal taste.
[0020] Preferably, the selected mulberries are blanched in 60° C. hot water for 30 seconds.
[0021] Preferably, the filtered water is chlorine-free pure water; when preparing the sugar water, the filtered water is first heated to 60° C. and then white sugar is added to completely dissolve the white sugar.
[0022] Preferably, the nutrient salt contains diammonium phosphate and magnesium sulfate; when citric acid and vitamin C are added, they are dissolved in a small amount of water in advance.
[0023] Preferably, during the activation of the Saffy yeast, a small amount of sugar is added to warm water in advance, and the soaking temperature is controlled between 30-40°C.
[0024] Preferably, during the initial fermentation, a fermentation lock is used instead of an air bag to control gas release; and when the fermentation barrel is gently shaken every day, the foam and smell are checked, and the solid part is gently squeezed before filtration to extract more juice, and transferred to the fermentation bottle using a funnel.
[0025] Preferably, the amount of sugar added during the secondary fermentation is controlled at 5-10 grams per liter; after aging in stainless steel barrels and bottling, the bottles are stored in a constant temperature and humidity environment to avoid light and vibration.
[0026] Compared with the prior art, the present invention has the following beneficial effects:
[0027] 1. The present invention uses light salt water immersion and hot water blanching to process mulberries, effectively removing surface microorganisms and residual pesticides, thereby improving the sanitary safety of the raw materials; and uses chlorine-free purified water and controls the heating temperature when preparing the syrup, which not only ensures the growth environment of yeast, but also kills some miscellaneous bacteria at an appropriate temperature, thereby improving the safety and controllability of the fermentation process.
[0028] 2. The present invention not only adjusts the acid-base balance of the wine by adding citric acid, vitamin C and nutrient salts containing diammonium phosphate and magnesium sulfate, but also provides necessary nutrients for yeast, which helps to improve the quality and nutritional value of the wine; by frying spices and adding Saffi yeast for fermentation, and adding a small amount of white sugar during the secondary fermentation, these steps are helpful to enrich the aroma and flavor of the wine.
[0029] 3. The present invention controls gas release by using air bags or fermentation locks, thereby avoiding the problem of excessive pressure during the fermentation process; at the same time, by checking the foam and odor and observing the generation of bubbles every day, the fermentation progress can be understood in time and corresponding adjustments can be made; and through the dual fermentation process of primary fermentation and secondary fermentation, the alcohol content and sweetness can be better controlled to ensure that the flavor of the wine is balanced and provide a better drinking experience. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] Figure 1 The present invention is a flow chart of the method for preparing fermented mulberry wine. DETAILED DESCRIPTION
[0031] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.
[0032] Embodiment 1: The present invention provides a fermented mulberry wine, which is made from the following raw materials in parts by mass: 5 parts of mulberries, 15 parts of filtered water, 4 parts of white sugar, 0.05 parts of Sapphire yeast, 0.05 parts of citric acid, 0.01 parts of vitamin C, 0.03 parts of nutritional salts, 0.02 parts of vanilla pods, and 0.02 parts of cinnamon sticks.
[0033] Example 2: A fermented mulberry wine provided by the present invention is made from the following raw materials in parts by mass: 10 parts of mulberries, 10 parts of filtered water, 2 parts of white sugar, 0.08 parts of Sapphire yeast, 0.02 parts of citric acid, 0.02 parts of vitamin C, 0.01 parts of nutritional salts, 0.01 parts of vanilla pods, and 0.01 parts of cinnamon sticks.
[0034] Embodiment 3: The present invention provides a fermented mulberry wine, which is made from the following raw materials in parts by mass: 15 parts of mulberries, 20 parts of filtered water, 2 parts of white sugar, 0.15 parts of Sapphire yeast, 0.02 parts of citric acid, 0.03 parts of vitamin C, 0.02 parts of nutritional salt, 0.02 parts of vanilla pods, and 0.02 parts of cinnamon sticks.
[0035] The above three embodiments are actually verified as shown in the following table:
[0036] index Embodiment 1 Embodiment 2 Embodiment 3 Wine flavor Rich, slightly sweet Balance, clarity Slightly thin Alcohol content% 9.5 10.0 10.5 Sweetness Strong sweetness Moderate, smooth Slightly dry Color Dark Purple Medium purple Light Purple Aroma intensity Rich aroma, prominent fruity aroma Moderate aroma, rich layers Light aroma Taste evaluation The taste is sticky Smooth taste, good aftertaste Slightly bland taste Overall rating 7.5 / 10 9.0 / 10 6.0 / 10
[0037] From the above evaluation, it can be seen that, for the flavor of the wine, the flavor of Example 2 is the most balanced, with both fruity aroma and not too sweet, suitable for the general taste; for the alcohol content, Example 3 has the highest alcohol content, but balance and taste are more important evaluation criteria; for the sweetness, the sweetness of Example 2 is moderate and will not cover up other flavors; for the color, although the dark purple of Example 1 is visually attractive, the color of Example 2 is more pleasant; for the aroma intensity, Example 2 has the best aroma layering and intensity, leaving a deep impression; for the taste evaluation, Example 2 has a smooth taste and a good aftertaste, making it a better choice; in summary, Example 2 performs best in all aspects, and Example 2 is ultimately preferred.
[0038] As attached Figure 1 As shown:
[0039] Embodiment 4: The present invention also provides a method for preparing fermented mulberry wine, which specifically includes the following steps: S1, removing the pedicles and bad fruits of fresh mature mulberries, and then putting the selected mulberries into a fermentation barrel, and gently mashing them with a muddler to release the juice; and soaking the mulberries in light salt water for 5-10 minutes and then cleaning them; blanching the selected mulberries in 60°C hot water for 30 seconds to remove surface microorganisms and residual pesticides. The fermentation barrel can be a stainless steel container.
[0040] S2. Add filtered water and white sugar to a pot, heat slowly until the sugar is completely dissolved, but do not boil. Then cool to room temperature, pour into a fermentation barrel, and mix evenly with mulberries. The filtered water is chlorine-free pure water. When preparing sugar water, first heat the filtered water to 60°C and then add the white sugar to completely dissolve the sugar, while killing some bacteria and improving the safety of fermentation.
[0041] S3. Add citric acid, vitamin C and nutrient salts into the fermentation barrel and mix them evenly. The nutrient salts contain diammonium phosphate and magnesium sulfate. When adding citric acid and vitamin C, dissolve them in a small amount of water in advance to avoid agglomeration and improve solubility.
[0042] S4. Activate the Saffy yeast with warm water and add it to the mixture. During the activation of the Saffy yeast, add a small amount of sugar to the warm water in advance and control the soaking temperature between 30-40°C.
[0043] S5. Cut the vanilla pods, scrape out the seeds, and add them to the mixture along with the cinnamon sticks; and gently sauté the spices after cutting them to make it easier to release the aroma.
[0044] S6. Cover the fermentation barrel, use an air bag to prevent excessive pressure, and place the fermentation barrel in a light-proof environment at a temperature between 18-25°C to allow the mixture to ferment for the first time. The fermentation time is 7-10 days, and the fermentation barrel is gently shaken once a day. During the first fermentation, a fermentation lock can be used instead of an air bag to control gas release. When the fermentation barrel is gently shaken every day, check for foam and odor. During the first fermentation, the generation of bubbles can be observed. When the bubbles decrease or stop, it means that the fermentation is basically over.
[0045] S7. After the primary fermentation is completed, the mixture is filtered using a filter screen or gauze to remove the solid part, i.e., pomace, and the solid part is gently squeezed before filtering to extract more juice, and the filtered liquid is transferred to a fermentation bottle by using a funnel to prevent excessive oxygen from entering the bottle and leaving space in the bottle for gas expansion, and then the bottle is sealed again and subjected to secondary fermentation under the same environmental conditions as S6;
[0046] S8. During the secondary fermentation, add a small amount of white sugar into the bottle and seal the bottle mouth to accelerate the secondary fermentation and shorten the secondary fermentation time to 1-2 weeks; the amount of sugar added during the secondary fermentation is controlled at 5-10 grams per liter.
[0047] S9. After the secondary fermentation is completed, transfer the wine to a stainless steel barrel and place it in a cool place for aging. The aging time is selected according to personal taste. After aging in the stainless steel barrel and bottling, store the wine bottle in a constant temperature and humidity environment to avoid light and vibration.
[0048] Embodiment 5: This embodiment is basically the same as the previous embodiment, except that, in step S1, the pedicles and rotten fruits of fresh ripe mulberries are removed, and the mulberries can be soaked in light salt water for 5-10 minutes before cleaning; the mulberries are frozen for 24 hours and then thawed, which can destroy the mulberry cell walls, make it easier to release the juice, and improve the fermentation efficiency; the screened mulberries are then placed in a fermentation barrel and gently mashed with a muddler to release the juice;
[0049] S2. Add filtered water and white sugar to a pot, heat slowly until the sugar is completely dissolved, but do not boil. Then cool to room temperature, pour into a fermentation barrel, and mix evenly with mulberries. The filtered water is chlorine-free pure water. When preparing sugar water, first heat the filtered water to 60°C and then add the white sugar to completely dissolve the sugar, while killing some bacteria and improving the safety of fermentation.
[0050] S3. Add citric acid, vitamin C and nutrient salts into the fermentation barrel and mix them evenly. The nutrient salts contain diammonium phosphate and magnesium sulfate. When adding citric acid and vitamin C, dissolve them in a small amount of water in advance to avoid agglomeration and improve solubility.
[0051] S4. Activate the Saffy yeast with warm water and add it to the mixture. During the activation of the Saffy yeast, add a small amount of sugar to the warm water in advance and control the soaking temperature between 30-40°C.
[0052] S5. Cut the vanilla pods, scrape out the seeds, and add them to the mixture along with the cinnamon sticks; and gently sauté the spices after cutting them to make it easier to release the aroma.
[0053] S6. Cover the fermentation barrel, use an air bag to prevent excessive pressure, and place the fermentation barrel in a light-proof environment at a temperature between 18-25°C to allow the mixture to ferment for the first time. The fermentation time is 7-10 days, and the fermentation barrel is gently shaken once a day. During the first fermentation, a fermentation lock can be used instead of an air bag to control gas release. When the fermentation barrel is gently shaken every day, check for foam and odor. During the first fermentation, the generation of bubbles can be observed. When the bubbles decrease or stop, it means that the fermentation is basically over.
[0054] S7. After the initial fermentation, filter the mixture using a filter screen or gauze to remove the solid part, i.e., pomace. Gently squeeze the solid part before filtering to extract more juice. Transfer the filtered liquid to a fermentation bottle using a funnel to prevent excessive oxygen from entering the bottle and leaving space in the bottle for gas expansion. Seal the bottle again and perform secondary fermentation under the same environmental conditions as S6. Control the fermentation temperature at 22-26°C.
[0055] S8. During the secondary fermentation, add a small amount of sugar to the bottle and seal the bottle mouth to accelerate the secondary fermentation, shortening the secondary fermentation time to 1-2 weeks; the amount of sugar added during the secondary fermentation is controlled at 5-10 grams per liter. You can also use dry yeast or active yeast to make the fermentation of the wine more stable.
[0056] S9. After the secondary fermentation is completed, transfer the wine to stainless steel barrels and place it in a cool place for aging. The aging time is selected by personal taste. When aging in stainless steel barrels, a small amount of caramel cream or syrup can be added to provide flavor balance. After aging in stainless steel barrels and bottling, store the bottles in a constant temperature and humidity environment to avoid light and vibration.
[0057] At the same time, in steps S1 and S7, stainless steel or glass fermentation containers are used to avoid odors and chemical reactions that may be caused by plastic containers. In addition, in step S3, in addition to vitamin C and nutrients, special yeast nutrients can be added to ensure that the yeast has enough nutrients for fermentation. At the same time, a small amount of honey can be added to the formula instead of white sugar. The sugar content of mulberries is between 12% and 15%, and 17 grams of sugar produces 1 degree of alcohol. White sugar is added according to the sugar content during fermentation.
[0058] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only a few embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible (e.g., the size, scale, structure, shape and proportion of various elements, as well as parameter values (e.g., temperature, pressure, etc.), mounting arrangements, use of materials, color, directional changes, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method steps can be changed or reordered according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure described herein that performs the function, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, improvements, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiments. Therefore, the invention is not limited to a specific embodiment, but extends to numerous modifications still falling within the scope of the appended claims.
[0059] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.
[0060] It should be understood that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but for those of ordinary skill having the benefit of this disclosure, without undue experimentation, the development effort will be a routine task of design, fabrication, and production.
[0061] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.
Claims
1. A fermented mulberry wine, characterized in that: The invention is prepared from the following raw materials in parts by weight: 5-10 parts of mulberries, 10-15 parts of filtered water, 2-4 parts of white sugar, 0.05-0.1 parts of Sapphire yeast, 0.02-0.05 parts of citric acid, 0.01-0.03 parts of antioxidants, 0.01-0.03 parts of nutritional salts, 0.01-0.02 parts of vanilla pods and 0.01-0.02 parts of cinnamon sticks.
2. A fermented mulberry wine as claimed in claim 1, characterized in that: The invention is made from the following raw materials in parts by mass: 10 parts of mulberries, 10 parts of filtered water, 2 parts of white sugar, 0.08 parts of Sapphire yeast, 0.02 parts of citric acid, 0.02 parts of antioxidant, 0.01 parts of nutritional salt, 0.01 parts of vanilla pods and 0.01 parts of cinnamon sticks.
3. A fermented mulberry wine as claimed in claim 2, characterized in that: The antioxidant is vitamin C.
4. A method for preparing fermented mulberry wine, applied to the fermented mulberry wine as claimed in any one of claims 1 to 3, characterized in that: The specific steps include: S1. Remove the stems and bad fruits from fresh and ripe mulberries, put the selected mulberries into a fermentation barrel, and gently mash them with a muddler to release the juice; S2. Add filtered water and sugar to a pot, slowly heat until the sugar is completely dissolved, but do not boil. Then cool to room temperature, pour into a fermentation barrel, and mix evenly with mulberries. S3, adding citric acid, vitamin C and nutrient salts into the fermentation barrel and mixing evenly; S4. Activate the Saffy yeast with warm water and add it to the mixture; S5. Split the vanilla pod, scrape out the seeds, and add to the mixture along with the cinnamon stick; S6. Cover the fermentation barrel, use an air bag to prevent excessive pressure, and place the fermentation barrel in a dark environment at a temperature between 18-25°C to allow the mixture to ferment for the first time. The fermentation time is 7-10 days, and the fermentation barrel is gently shaken once a day. S7. After the primary fermentation is completed, the mixture is filtered using a filter screen or gauze to remove the solid part, i.e., the pomace, and the filtered liquid is transferred into a fermentation bottle, leaving space in the bottle for gas expansion, and the bottle is sealed again and subjected to secondary fermentation under the same environmental conditions as S6; S8. During the secondary fermentation, add a small amount of white sugar into the bottle and seal the bottle mouth to accelerate the secondary fermentation, shortening the secondary fermentation time to 1-2 weeks; S9. After the secondary fermentation is completed, transfer the wine to a stainless steel barrel and place it in a cool place for aging. The aging time is determined by personal taste.
5. A method for preparing fermented mulberry wine as claimed in claim 4, characterized in that: The selected mulberries were blanched in 60° C. hot water for 30 seconds.
6. A method for preparing fermented mulberry wine as claimed in claim 4, characterized in that: The filtered water is chlorine-free pure water; when preparing the sugar water, the filtered water is first heated to 60° C. and then white sugar is added to completely dissolve the white sugar.
7. A method for preparing fermented mulberry wine as claimed in claim 4, characterized in that: The nutrient salt contains diammonium phosphate and magnesium sulfate; when citric acid and vitamin C are added, they are dissolved in a small amount of water in advance.
8. A method for preparing fermented mulberry wine as claimed in claim 4, characterized in that: During the activation of the Saffy yeast, a small amount of sugar is added to warm water in advance, and the soaking temperature is controlled between 30-40°C.
9. A method for preparing fermented mulberry wine as claimed in claim 4, characterized in that: During the initial fermentation, a fermentation lock is used instead of an air bag to control gas release; and when the fermentation barrel is gently shaken every day, the foam and smell are checked, and the solid part is gently squeezed before filtration to extract more juice and transferred to the fermentation bottle using a funnel.
10. A method for preparing fermented mulberry wine according to claim 4, characterized in that: The amount of sugar added during the secondary fermentation is controlled at 5-10 grams per liter; after aging in stainless steel barrels and bottling, the wine bottles are stored in a constant temperature and humidity environment to avoid light and vibration.