Process of making mulberry sparkling wine

A manufacturing method and technology of sparkling wine, applied in the preparation of alcoholic beverages, etc., can solve the problems that the quality of aroma and taste is greatly affected, the stability and quality of wine are affected, and the production cycle is long, so as to achieve shortened production cycle, low cost, and improved quality effect

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Problems solved by technology

The main defects of these two processes are: (1) there must be a raw wine production process (first fermentation), the production cycle is long, the cost is high, and the quality of aroma and taste ...

Method used

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  • Process of making mulberry sparkling wine
  • Process of making mulberry sparkling wine
  • Process of making mulberry sparkling wine

Examples

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Embodiment 1

[0015] Embodiment 1: Referring to Fig. 1, use 100 tons of Hongguo No. 2 mulberry varieties as winemaking raw material, and control its maturity (sugar content 90g / L, acid content 6.0~8.0g / L, (tartaric acid)). Remove branches, leaves, rotten fruit, stiff fruit and raw green fruit, send them to the press with a flat feeder for direct pressing, and add SO to the mulberry juice 2 80mg / L (80L H 2 SO 3 (6%)), and with KHCO 3 The total acid of mulberry juice is adjusted to 4.0~6.0g / L, then, at low temperature (3~5 ℃), let stand and clarify for 18 hours, separate clarified mulberry juice into the fermenter, and add 0.2% of autolyzable yeast, Ferment at 18-20°C, transfer to a pressure-holding fermenter when the residual sugar reaches 16-20g / L, and carry out airtight fermentation. After fermentation, refrigerate at low temperature (-4-2°C) for 1 months, then pressurized (5.0bar) filling, corking, capping (iron wire), capping, labeling, and packing into storage. It produces 50 tons o...

Embodiment 2

[0016] Embodiment 2: use 100 tons of Hongguo No. 2 mulberry varieties as winemaking raw materials, and control its maturity (sugar content 90g / L, acid content 7.0g / L, (tartaric acid)). Remove branches, leaves, rotten fruit, stiff fruit and raw green fruit, send them to the press with a flat feeder for direct pressing, and add SO to the mulberry juice 2 80mg / L (80L H 2 SO 3 (6%)), and with KHCO 3 The total acid of mulberry juice is adjusted to 5.0g / L, then, at low temperature (4 DEG C), stand and clarify for 18 hours, separate clarified mulberry juice into the fermenter, and add autolyzable yeast 0.2%, at 20 DEG C Fermentation under low temperature, when the residual sugar reaches 18g / L, it is transferred to a pressure-holding fermentation tank for airtight fermentation. After fermentation, it is refrigerated at low temperature (-2°C) for 1 month, and then pressure-holding (5.0bar) is poured Packing, plugging, capping (iron wire), capping, labeling, and then packing into sto...

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Abstract

The present invention relates to process of making mulberry sparkling wine. The process has short production period with once alcohol fermentation, rather than twice alcohol fermentation, and low cost, and the mulberry sparkling wine has lowered acidity, high stability and high quality. The process includes the following steps: sorting, squeezing, clarifying at 3-5 deg.c for 18 hr with total mulberry juice acidity regulated to 4.0-6.0g/L, adding self-soluble yeast in 0.2 % and fermenting at 18-20 deg.c until the residual sugar content of 16-20 g/L, sealed fermentation in a fermenting tank at low temperature and pressure maintaining condition, cold storage at -4 deg.c to -2 deg.c, etc.

Description

1. Technical field: [0001] The invention relates to a method for producing wine, in particular to a method for producing mulberry sparkling wine, including mulberry wine or sparkling mulberry wine. 2. Background technology: [0002] Sparkling wine is a very popular wine in the world. Because of its low alcohol content, rich in carbon dioxide, sparkling and refreshing feeling, it is more and more popular among consumers. [0003] The traditional manufacturing process of champagne or sparkling wine is made from aromatic grape varieties through sorting, crushing and pressing, clarification, fermentation, filtration and secondary fermentation. These two methods first need to be brewed into original wine (first fermentation), then sugar is added to the original wine to inoculate wine yeast (saccharomycesellisoideus genus wine yeast), and the second fermentation is carried out in a bottle or in a sealed tank. After the fermentation, the carbon dioxide gas produced is retained, an...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 王华李华
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