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Production technology of mulberry daret

A production process and dry red technology, applied in the field of production technology of mulberry dry red wine, can solve the problems such as taste, chroma, and transparency that are difficult to achieve a good state, low utilization rate of mulberries, and clichés.

Inactive Publication Date: 2005-01-05
云南桑立科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the utilization rate of mulberry is very low, resulting in the mulberry industry mostly disregarding the mulberry fruit, and only taking its seeds, so that a large amount of valuable mulberry resources are wasted
Although some people try to develop the production of mulberry wine, due to the obsolete and clichéd production process, the production method of general fruit wine is basically applied, so that its taste, color and transparency are still difficult to achieve a good state.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: Mulberry fruit ears are collected in sunny days, sort out mature fruits, remove green fruits and moldy and rotten fruits, soak and disinfect the sorted fruit ears with potassium permanganate or citric acid aqueous disinfectant, and then wash them with clean water. Use a beating crusher to crush the fruit and add a certain amount of preservatives in time to prevent the fruit from becoming contaminated and deteriorating. Put the crushed juice into the tank, and then add 2.2 kg of sugar, 60 mg of sulfurous acid, and 0.05 kg of pectinase for each kg of raw materials. Add 4% yeast liquid and stir evenly with a pump. After a few hours, the pulp begins to enter the pre-fermentation. The temperature of the pre-fermentation is about 20°C, and the fermentation time is controlled at about 12 days. After the pre-fermentation process is completed, the slag is immediately separated and discharged. Separation and slag discharge is to release the clear juice first, and t...

Embodiment 2

[0011] Embodiment two: put the sorted fruit ear into the tank after disinfection and crushing, and then add 20 kilograms of white sugar, 50 milligrams of sulfurous acid, and 1.5 kilograms of pectinase for each kilogram of raw materials and use them after stirring. The pump is pumped into the tank, and then 3% yeast liquid is added in the tank by weight percentage, and the pump is used to stir evenly. After a few hours, the pulp begins to enter the pre-fermentation. The temperature of the pre-fermentation is about 22°C, and the fermentation time is controlled at about 15 days. After the pre-fermentation process is completed, the slag is immediately separated and discharged. The squeezed juice and the fermented liquid are combined to enter the post-fermentation process, the post-fermentation temperature is controlled at about 18°C, and the fermentation time is controlled at about 12 days. Until the residual sugar content in the fermentation broth reaches below 0.2%. Then three ...

Embodiment 3

[0012] Embodiment three: Put the sorted fruit ear into the tank after disinfection and crushing, and then add 2.5 kilograms of white sugar, 80 milligrams of sulfurous acid, and 0.08 kilograms of pectinase for each kilogram of raw materials and use them after stirring. The pump is pumped into the tank, and then 5% yeast liquid is added in the tank by weight percentage, and the pump is used to stir evenly. After a few hours, the pulp begins to enter the pre-fermentation. The temperature of the pre-fermentation is about 25°C, and the fermentation time is controlled at about 7 days. After the pre-fermentation process is completed, the slag is immediately separated and discharged. The squeezed juice and the fermented liquid are combined to enter the post-fermentation process, the post-fermentation temperature is controlled at about 16°C, and the fermentation time is controlled at about 8 days. Until the residual sugar content in the fermentation broth reaches below 0.2%. Then thre...

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Abstract

The invention is a mulberry dry red wine producing process, including the producing flow: crushing and pulping mulberry->batching->prefermenting->separating and discharging residues-> after-fermenting->primary pouring in kettle->sealing->secondary pouring in kettle->sealing-> tertiary pouring in kettle->sealing->clarifying->mixing->freezing, where the batching: adding in sugar, sulfurous acid, pectase, and crude mulberry pulp; putting the raw pulp in kettles, adding in yeast and fermenting; the separating and discharging residues: discharging clear juice at first and the filtering the rest pulp; combining the juice and the fermentation liquor to enter in the after-fermenting working procedure, and making pouring-in-kettle thrice and making top-layer wine extraction; adopting glutin to clarify the extract. It contains 6-9 percent alcohol. It maintains the natural color of the mulberry, showing prunosus in color, its color is dazzlingly beautiful, sparkling and through-transparent, and it is tasty and refreshing, and pure and nice.

Description

technical field [0001] The invention belongs to the technical field of production technology of fruit wine, especially mulberry dry red wine. Background technique [0002] Mulberry is the mature ear of Morusalbal, a deciduous tree of the family Moraceae, also known as mulberry, mulberry fruit, mulberry fruit, mulberry jujube, etc. It is a succulent berry. Ripe mulberry is full of serous fluid, not sweet and cold in nature, and has the functions of nourishing yin and blood, promoting body fluid and quenching thirst, moistening intestines and laxative, etc. It is mainly used for dizziness, tinnitus, insomnia, premature graying of beard and hair, Intestinal dryness, constipation, fluid wound thirst or diabetes embolism. In recent years, with the continuous in-depth research and clinical application of the pharmacological effects of the chemical components of mulberry, it has been found that mulberry also has the functions of helping digestion, enhancing immunity, promoting the...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 程春生金维刚
Owner 云南桑立科技发展有限公司
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