Mulberry composite fruit wine and preparation method thereof

Abstract

The invention discloses mulberry fruit wine and a preparation method thereof. The preparation method comprises the following steps: 1) pretreating raw materials; 2) sugar acid blending; (3) extracting pectinase; 4) activating saccharomycetes; 5) performing temperature-controlled alcoholic fermentation; (6) clarifying; 7) sterilizing; and 8) component detection. The mulberry composite fruit wine and the preparation method thereof have the beneficial effects that the mulberry is taken as a raw material, the taste balance and the flavor diversity are improved, and the mixed fermentation is performed under the optimized fermentation conditions, so that the flavor of the fruit wine is enriched while the nutritional ingredients of the mulberry are retained to the greatest extent, and the taste is fuller and more harmonious.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a mulberry compound fruit wine and a preparation method thereof. Background Art

[0002] Mulberry is the fruit of a deciduous tree plant of the genus Morus in the Moraceae family. Most of them are densely packed into an oval or oblong aggregate fruit, which is composed of a large number of small drupes and is oblong or oval in shape. Mulberry contains rich functional substances such as protein, organic acid, vitamins, essential amino acids for the human body, and various trace elements such as sodium, phosphorus, potassium, calcium, manganese, and iron, as well as phenolic active substances such as rutin, catechin, quercetin, anthocyanins, and resveratrol. It has a good health effect and is favored by people. Studies have found that the bioactive ingredients in mulberry can effectively improve immunity, lower blood sugar and blood lipids, prevent and treat cancer, anti-aging and beauty, etc. In addition, mulberry is not only suitable for consumption, but also has very high value in traditional Chinese medicine. It is a Chinese specialty health food with medicinal and edible properties. Grape is a vine plant of the Vitaceae family. It is mainly distributed in Shandong, Anhui, Xinjiang and other places in my country. Grapes contain minerals such as calcium, potassium, phosphorus, iron, and a variety of vitamins B1, B2, B6, C, and P, as well as a variety of amino acids required by the human body. Studies have found that grapes can prevent thrombosis better than aspirin, and can lower the body's serum cholesterol level and reduce platelet cohesion, playing a certain role in preventing cardiovascular and cerebrovascular diseases. Regular consumption of an appropriate amount of fresh grapes will not only reduce the risk of cardiovascular disease, but is also particularly beneficial to the health of patients with ischemic heart disease and atherosclerotic heart disease.

[0003] The efficacy and nutritional value of mulberries have been recognized and accepted by the public and have become a hot topic of research. There have been many studies on grapes, and innovation is needed. Therefore, the development and utilization of mulberries and innovation in grape research are of great significance to food and medicine.

[0004] Although mulberries are rich in nutrition and have many health functions, they are hot berries with strong seasonality. They are extremely difficult to store at room temperature and are prone to discoloration, taste change, and rot. Their edible period is 3 days at room temperature, and can be extended to 9-12 days at 0-5℃. Their shelf life can be extended through processing. At present, the development and utilization of mulberries are relatively extensive, but the utilization rate is not very high. They are basically mainly eaten fresh, and the products developed directly with mulberries as raw materials mainly include dried mulberries, mulberry juice drinks, mulberry jam, mulberry wine and other products, but they are still mainly crudely processed. Therefore, mulberries need to be processed deeply to broaden their application market, extend the industrial chain, and increase related economic value.

[0005] Fruit wine refers to fermented wine made from fresh fruits, which are crushed, squeezed and fermented to extract juice. The alcohol content is generally 7-18% vol. Fruit wine not only retains most of the nutrients in the fruit raw materials, but also has its own unique flavor, such as amino acids, proteins, minerals, etc. required by the human body. After fermentation and decomposition by yeast, some alcohols and phenolic substances are also produced, which are more easily absorbed by the human body.

[0006] With the development of social economy, people's living standards are constantly improving, and the existing single-variety wine and beverages are difficult to meet people's needs. Nowadays, people have gradually begun to ferment multiple varieties of raw materials to obtain compound fermented fruit wine, and compound fermented fruit wine is more comprehensive than single-variety wine and beverage in flavor, color, and nutritional value. Mixed fermented fruit wine can well supplement the shortcomings of the original single-variety fermented fruit wine. In addition to retaining its original nutritional value, functional ingredients, flavor and taste, it is also more coordinated, making it sublime while maintaining its original state, making the benefits of the new compound wine more prominent, the flavor is more unique and special, and the taste is richer, coordinated, fuller and mellower.

[0007] Therefore, the present invention uses the characteristic mulberries of southern Xinjiang as the main raw material, adds grapes for mixed fermentation, improves the taste coordination and flavor diversity, optimizes the processing formula to improve the quality of mulberry wine, retains its nutrients to the greatest extent, enriches the flavor of the wine, and makes the taste fuller and more coordinated, thereby enhancing the added value of the product. Summary of the invention

[0008] The purpose of the present invention is to provide a mulberry wine with harmonious taste, unique flavor, high nutritional value, prebiotic properties, anti-oxidation, anti-aging and other health functions and a preparation method thereof in view of the defects in the above-mentioned prior art. By adding grapes for mixed fermentation, a mulberry compound wine with unique fragrance and functional characteristics is obtained. It not only reasonably utilizes my country's mulberry resources and transforms ordinary agricultural products into high value-added products, but also creates economic value by optimizing and upgrading the configuration of the mulberry resource industry chain, while driving the development of the mulberry industry and being conducive to the improvement of the natural ecology. The developed mulberry wine fills the gap of similar products in the domestic market.

[0009] In order to achieve the above object, the technical solution provided by the present invention is: a method for preparing mulberry compound fruit wine, comprising the following steps:

[0010] 1) Raw material pretreatment: select full-grained, mildew-free, insect-free, fresh and ripe mulberries and grapes, squeeze the mulberries, filter through gauze to remove seeds and stems, and obtain mulberry juice; add grapes and mix and beat to obtain primary mulberry juice;

[0011] 2) sugar-acid blending: adding sucrose and citric acid to the primary mulberry juice obtained in step 1) to obtain primary mulberry juice, the sugar content and acidity of which meet the fermentation requirements;

[0012] 3) Pectinase extraction: adding an appropriate amount of pectinase to the first-grade mulberry juice obtained in step 2), and extracting in a water bath to obtain second-grade mulberry juice;

[0013] 4) Yeast activation: Weigh an appropriate amount of highly active brewing dry yeast and add glucose solution to activate it in a constant temperature water bath;

[0014] 5) Temperature-controlled alcohol fermentation: adding potassium metabisulfite and the yeast activated in step 4) to the secondary mulberry juice obtained in step 3), placing the juice in an incubator for fermentation to obtain a primary mulberry compound wine;

[0015] 6) Clarification: adding diatomaceous earth to the first-grade mulberry compound fruit wine obtained in step 5) for clarification to obtain a second-grade mulberry compound fruit wine;

[0016] 7) Sterilization: sterilize the secondary mulberry compound fruit wine obtained in step 6) to obtain a finished product.

[0017] 8) Component detection: The primary mulberry juice, the primary mixed juice obtained in step 1) and the mulberry compound fruit wine obtained in step 7) are tested for the content of nutritional components, including phenols, flavonoids, anthocyanins and organic acids.

[0018] Furthermore, in the method for preparing the above-mentioned mulberry compound wine, in the step 1), 5%-30% of the total volume of grapes are added to the obtained mulberry juice for mixing and pulping.

[0019] Furthermore, in the above-mentioned method for preparing a mulberry compound fruit wine, in the step 2), the sugar content of the obtained first-grade mulberry juice is adjusted to 18-24° Brix, and the pH is adjusted to 3.0-5.0.

[0020] Furthermore, in the method for preparing the above-mentioned mulberry compound wine, in the step 3), 0.002%-0.01% pectinase is added to the obtained secondary mulberry juice for extraction, the extraction temperature is 40° C.-50° C., and the time is 1 h-3 h.

[0021] Furthermore, in the preparation method of the above-mentioned mulberry compound wine, in the step 4), 0.02%-0.1% of the total volume of the primary mulberry juice is taken and highly active brewing dry yeast is added to 5-10 mL of 3%-8% glucose solution, and activated in a constant temperature water bath at 35°C-40°C for 20-50 minutes.

[0022] Furthermore, in the method for preparing the above-mentioned mulberry compound wine, in the step 5), 0.004%-0.01% of potassium metabisulfite and the yeast activated in the step 4) are added to the secondary mulberry juice obtained, and fermentation is carried out in an incubator at 16-26°C.

[0023] Furthermore, in the method for preparing the above-mentioned mulberry compound fruit wine, in the step 6), 2%-8% of the total volume of diatomaceous earth is added to the obtained first-grade mulberry compound fruit wine, and after standing for 1-5 days, centrifugal clarification is performed.

[0024] Furthermore, in the above-mentioned method for preparing a mulberry compound fruit wine, in the step 7), the secondary mulberry compound fruit wine is sterilized in a boiling water bath for 10-30 minutes.

[0025] Furthermore, in the preparation method of the above-mentioned mulberry compound fruit wine, the component detection results in the step 8) are as follows: the nutritional content of the primary mulberry juice obtained in step 1) is: phenols 500-580 mg / L, flavonoids 75-85 mg / L, anthocyanins 105-110 mg / L, and organic acids 2700-2900 mg / L; the nutritional content of the primary mixed juice obtained in step 1) is: phenols 525-600 mg / L, flavonoids 70-80 mg / L, anthocyanins 75-85 mg / L, and organic acids 2600-2700 mg / L; the nutritional content of the mulberry compound fruit wine obtained in step 7) is: phenols 650-750 mg / L, flavonoids 105-120 mg / L, anthocyanins 25-35 mg / L, and organic acids 3100-3200 mg / L.

[0026] Further, the preparation method of the above-mentioned mulberry compound fruit wine, in step 1), 10% of the total volume of grapes are added to the mulberry juice for mixing and pulping; in step 2), the sugar content is adjusted to 22° Brix, and the acidity is adjusted to 4.4; in step 3), 0.005% of the total volume of pectinase is added, the extraction temperature is 45°C, and the extraction is performed for 2h; in step 4), 0.03% of the total mass of the mulberry juice is taken, and high-activity brewing dry yeast is added to 5mL of 5% glucose solution, and activated in a constant temperature water bath at 37°C for 30min; in step 5), the amount of potassium metabisulfite added is 0.006% of the total volume, and the fermentation temperature is 20°C; in step 6), the fermentation is terminated after the alcohol content reaches 7.5%vol after 60h of fermentation, 6% of the total volume of diatomaceous earth is added, and after standing for 2d, centrifugation is performed; in step 7), the sterilization condition is sterilization in boiling water for 15min.

[0027] The second object of the present invention is to provide the mulberry compound fruit wine prepared by the preparation method of the above-mentioned mulberry compound fruit wine, with an alcohol content of 7.5% vol and a sensory score of 91 points.

[0028] The beneficial effects of the present invention are as follows: the mulberry compound fruit wine and the preparation method thereof provided by the present invention use mulberries as raw materials to improve the taste balance and flavor diversity, and carry out mixed fermentation under optimized fermentation conditions, thereby retaining its nutritional components to the greatest extent while enriching the flavor of the fruit wine and making the taste fuller and more coordinated. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 Shown are the test results of the nutritional content of the primary mulberry juice and the primary mixed juice in the preparation method of the present invention.

[0030] Figure 2 Shown are the test results of the nutritional content of the primary mixed juice and mulberry compound fruit wine in the preparation method of the present invention. DETAILED DESCRIPTION

[0031] The following specific embodiment is used as an example for description:

[0032] Embodiment 1:

[0033] A mulberry compound fruit wine, the preparation method of which comprises the following steps:

[0034] 1) Raw material pretreatment: select full-grained, mildew-free, insect-free, fresh and ripe mulberries and grapes, squeeze the mulberries, filter through gauze to remove seeds and stems, and obtain mulberry juice; add 5% of the total volume of the mulberry juice to mix and beat the grapes to obtain primary mulberry juice;

[0035] 2) sugar-acid blending: adding sucrose to the primary mulberry juice obtained in step 1) to adjust the sugar content to 18° Brix, adding citric acid to adjust the pH to 3, and obtaining primary mulberry juice;

[0036] 3) Pectinase extraction: add 0.005% pectinase to the total volume of primary mulberry juice to the first-grade mulberry juice obtained in step 2), and extract in a 45° C. water bath for 2 h to obtain second-grade mulberry juice;

[0037] 4) Yeast activation: Weigh 0.03% of the total volume of primary mulberry juice and add high-activity brewer's dry yeast to 5 mL of 5% glucose solution, and activate in a 37°C water bath for 30 min;

[0038] 5) Temperature-controlled alcohol fermentation: adding 0.006% potassium metabisulfite of the total volume of the primary mulberry juice and the yeast activated in step 4) to the secondary mulberry juice obtained in step 3), placing the mixture in an incubator at 16° C. for fermentation to obtain a primary mulberry compound wine;

[0039] 6) Clarification: adding 2% diatomaceous earth by total volume to the first-grade mulberry compound fruit wine obtained in step 5), standing for 1 day and then centrifuging to obtain a second-grade mulberry compound fruit wine;

[0040] 7) Sterilization: sterilize the secondary mulberry compound fruit wine obtained in step 6) in a boiling water bath for 15 minutes to obtain the finished product.

[0041] 8) Component detection: The primary mulberry juice, the primary mixed juice obtained in step 1) and the mulberry compound fruit wine obtained in step 7) are tested for the content of nutritional components, including phenols, flavonoids, anthocyanins and organic acids. The results of component detection are as follows: the nutritional contents of the primary mulberry juice obtained in step 1) are: phenols 500-580 mg / L, flavonoids 75-85 mg / L, anthocyanins 105-110 mg / L, and organic acids 2700-2900 mg / L; the nutritional contents of the primary mixed juice obtained in step 1) are: phenols 525-600 mg / L, flavonoids 70-80 mg / L, anthocyanins 75-85 mg / L, and organic acids 2600-2700 mg / L; the nutritional contents of the mulberry compound fruit wine obtained in step 7) are: phenols 650-750 mg / L, flavonoids 105-120 mg / L, anthocyanins 25-35 mg / L, and organic acids 3100-3200 mg / L.

[0042] 9) The mulberry compound fruit wine prepared by the preparation method of the mulberry compound fruit wine according to claims 1-8 has an alcohol content of 7-8.5% vol and a sensory score of 90-95 points.

[0043] Embodiment 2:

[0044] A mulberry compound fruit wine, the preparation method of which comprises the following steps:

[0045] 1) Raw material pretreatment: Select full-grained, mildew-free, insect-free, fresh and ripe mulberries and grapes, squeeze the mulberries, filter through gauze to remove seeds and stems, and obtain mulberry juice; add 20% of the total volume of the mulberry juice to mix and beat the grapes to obtain primary mulberry juice;

[0046] 2) sugar-acid blending: adding sucrose to the primary mulberry juice obtained in step 1) to adjust the sugar content to 20° Brix, adding citric acid to adjust the pH to 3.8, and obtaining primary mulberry juice;

[0047] 3) Pectinase extraction: add 0.005% pectinase to the total volume of primary mulberry juice to the first-grade mulberry juice obtained in step 2), and extract in a 45° C. water bath for 2 h to obtain second-grade mulberry juice;

[0048] 4) Yeast activation: Weigh 0.03% of the total volume of primary mulberry juice and add high-activity brewer's dry yeast to 5 mL of 5% glucose solution, and activate in a 37°C water bath for 30 min;

[0049] 5) Temperature-controlled alcohol fermentation: adding 0.006% potassium metabisulfite of the total volume of the primary mulberry juice and the yeast activated in step 4) to the secondary mulberry juice obtained in step 3), placing the mixture in an incubator at 20° C. for fermentation to obtain a primary mulberry compound wine;

[0050] 6) Clarification: adding 4% diatomaceous earth by total volume to the first-level mulberry compound fruit wine obtained in step 5), standing for 3 days and then centrifuging to obtain the second-level mulberry compound fruit wine;

[0051] 7) Sterilization: sterilize the secondary mulberry compound fruit wine obtained in step 6) in a boiling water bath for 15 minutes to obtain the finished product.

[0052] 8) Component detection: The primary mulberry juice, the primary mixed juice obtained in step 1) and the mulberry compound fruit wine obtained in step 7) are tested for the content of nutritional components, including phenols, flavonoids, anthocyanins and organic acids. The results of component detection are as follows: the nutritional contents of the primary mulberry juice obtained in step 1) are: phenols 500-580 mg / L, flavonoids 75-85 mg / L, anthocyanins 105-110 mg / L, and organic acids 2700-2900 mg / L; the nutritional contents of the primary mixed juice obtained in step 1) are: phenols 525-600 mg / L, flavonoids 70-80 mg / L, anthocyanins 75-85 mg / L, and organic acids 2600-2700 mg / L; the nutritional contents of the mulberry compound fruit wine obtained in step 7) are: phenols 650-750 mg / L, flavonoids 105-120 mg / L, anthocyanins 25-35 mg / L, and organic acids 3100-3200 mg / L.

[0053] 9) The mulberry compound fruit wine prepared by the preparation method of the mulberry compound fruit wine according to claims 1-8 has an alcohol content of 7-8.5% vol and a sensory score of 90-95 points.

[0054] Embodiment 3:

[0055] A mulberry compound fruit wine, the preparation method of which comprises the following steps:

[0056] 1) Raw material pretreatment: select full-grained, mildew-free, insect-free, fresh and ripe mulberries and grapes, squeeze the mulberries, filter through gauze to remove seeds and stems, and obtain mulberry juice; add 30% of the total volume of the mulberry juice to mix and beat the grapes to obtain primary mulberry juice;

[0057] 2) sugar-acid blending: adding sucrose to the primary mulberry juice obtained in step 1) to adjust the sugar content to 24° Brix, adding citric acid to adjust the pH to 5.0, and obtaining primary mulberry juice;

[0058] 3) Pectinase extraction: add 0.005% pectinase to the total volume of primary mulberry juice to the first-grade mulberry juice obtained in step 2), and extract in a 45° C. water bath for 2 h to obtain second-grade mulberry juice;

[0059] 4) Yeast activation: Weigh 0.03% of the total volume of primary mulberry juice and add high-activity brewer's dry yeast to 5 mL of 5% glucose solution, and activate in a 37°C water bath for 30 min;

[0060] 5) Temperature-controlled alcohol fermentation: adding 0.006% potassium metabisulfite of the total volume of the primary mulberry juice and the yeast activated in step 4) to the secondary mulberry juice obtained in step 3), placing the mixture in a 26° C. incubator for fermentation to obtain a primary mulberry compound wine;

[0061] 6) Clarification: adding 8% diatomaceous earth by total volume to the first-grade mulberry compound fruit wine obtained in step 5), standing for 5 days and then centrifuging to obtain the second-grade mulberry compound fruit wine;

[0062] 7) Sterilization: sterilize the secondary mulberry compound fruit wine obtained in step 6) in a boiling water bath for 15 minutes to obtain the finished product.

[0063] 8) Component detection: The primary mulberry juice, the primary mixed juice obtained in step 1) and the mulberry compound fruit wine obtained in step 7) are tested for the content of nutritional components, including phenols, flavonoids, anthocyanins and organic acids. The results of component detection are as follows: the nutritional contents of the primary mulberry juice obtained in step 1) are: phenols 500-580 mg / L, flavonoids 75-85 mg / L, anthocyanins 105-110 mg / L, and organic acids 2700-2900 mg / L; the nutritional contents of the primary mixed juice obtained in step 1) are: phenols 525-600 mg / L, flavonoids 70-80 mg / L, anthocyanins 75-85 mg / L, and organic acids 2600-2700 mg / L; the nutritional contents of the mulberry compound fruit wine obtained in step 7) are: phenols 650-750 mg / L, flavonoids 105-120 mg / L, anthocyanins 25-35 mg / L, and organic acids 3100-3200 mg / L.

[0064] 9) The mulberry compound fruit wine prepared by the preparation method of the mulberry compound fruit wine according to claims 1-8 has an alcohol content of 7-8.5% vol and a sensory score of 90-95 points.

[0065] It can be seen from the above embodiments and test data that the mulberry compound fruit wine and the preparation method thereof provided by the present invention use mulberries as raw materials to improve the taste balance and flavor diversity, and carry out mixed fermentation under optimized fermentation conditions, thereby retaining its nutrients to the greatest extent while enriching the flavor of the fruit wine and making the taste fuller and more coordinated.

[0066] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing mulberry compound fruit wine, characterized in that: The following steps are involved: 1) Raw material pretreatment: Select fresh and ripe mulberries and grapes with full grains, no mildew, no insect pests, squeeze the mulberries, filter through gauze to remove seeds and stems, and obtain primary mulberry juice; Add grapes and mix and beat to obtain primary mixed juice; 2) sugar-acid blending: adding sucrose and citric acid to the primary mixed juice obtained in step 1) to obtain a primary mixed juice, the sugar content and acidity of which meet the fermentation requirements; 3) Pectinase extraction: adding an appropriate amount of pectinase to the first-grade mulberry juice obtained in step 2), and extracting in a water bath to obtain a second-grade mixed juice; 4) Yeast activation: Weigh an appropriate amount of highly active brewing dry yeast and add glucose solution to activate it in a constant temperature water bath; 5) Temperature-controlled alcohol fermentation: adding potassium metabisulfite and the yeast activated in step 4) to the secondary mixed juice obtained in step 3), placing the mixture in an incubator for fermentation to obtain a primary mulberry compound fruit wine; 6) Clarification: adding diatomaceous earth to the first-grade mulberry compound fruit wine obtained in step 5) for clarification to obtain a second-grade mulberry compound fruit wine; 7) Sterilization: sterilize the secondary mulberry compound fruit wine obtained in step 6) to obtain a finished product. 8) Component detection: The primary mulberry juice, the primary mixed juice obtained in step 1) and the mulberry compound fruit wine obtained in step 7) are tested for the content of nutritional components, including phenols, flavonoids, anthocyanins and organic acids.

2. The method for preparing a mulberry compound fruit wine according to claim 1, characterized in that: In the step 1), 5% to 30% of the total volume of grapes are added to the obtained mulberry juice for mixing and pulping.

3. The method for preparing a mulberry compound fruit wine according to claim 2, characterized in that: In the step 2), the sugar content of the obtained first-grade mulberry juice is adjusted to 18-24° Brix, and the pH is adjusted to 3.0-5.

0.

4. The method for preparing a mulberry compound fruit wine according to claim 3, characterized in that: In the step 3), 0.002%-0.01% pectinase is added to the obtained secondary mulberry juice for extraction at a temperature of 40° C.-50° C. for 1 h-3 h.

5. The method for preparing a mulberry compound fruit wine according to claim 4, characterized in that: In the step 4), 0.02%-0.1% of the total volume of primary mulberry juice is added to 5-10 mL of 3%-8% glucose solution, and activated in a constant temperature water bath at 35° C.-40° C. for 20-50 minutes.

6. The method for preparing a mulberry compound fruit wine according to claim 5, characterized in that: In the step 5), 0.004%-0.01% of potassium metabisulfite and the yeast activated in the step 4) are added to the secondary mulberry juice, and fermented in an incubator at 16-26°C.

7. The method for preparing a mulberry compound fruit wine according to claim 6, characterized in that: In the step 6), 2% to 8% of the total volume of diatomaceous earth is added to the obtained first-grade mulberry compound fruit wine, and after standing for 1 to 5 days, centrifugal clarification is performed.

8. The method for preparing a mulberry compound fruit wine according to claim 7, characterized in that: In the step 7), the secondary mulberry compound fruit wine is sterilized in a boiling water bath for 10-30 minutes.

9. The method for preparing a mulberry compound fruit wine according to claim 8, characterized in that: The results of component detection in step 8) are as follows: the nutritional content of the primary mulberry juice obtained in step 1) is: phenols 500-580 mg / L, flavonoids 75-85 mg / L, anthocyanins 105-110 mg / L, and organic acids 2700-2900 mg / L; the nutritional content of the primary mixed juice obtained in step 1) is: phenols 525-600 mg / L, flavonoids 70-80 mg / L, anthocyanins 75-85 mg / L, and organic acids 2600-2700 mg / L; the nutritional content of the mulberry compound fruit wine obtained in step 7) is: phenols 650-750 mg / L, flavonoids 105-120 mg / L, anthocyanins 25-35 mg / L, and organic acids 3100-3200 mg / L.

10. The method for preparing a mulberry compound fruit wine according to claims 2-9, characterized in that: In step 1), 10% of the total volume of grapes are added to the mulberry juice for mixing and pulping; in step 2), the sugar content is adjusted to 22° Brix and the acidity is adjusted to 4.4; in step 3), 0.005% of pectinase is added to the total volume of the mulberry juice, the extraction temperature is 45° C., and the extraction is performed for 2 hours; in step 4), 0.03% of the total mass of the mulberry juice is taken, added to 5 mL of 5% glucose solution, and activated in a 37° C. constant temperature water bath for 30 minutes; in step 5), 0.006% of the total volume of potassium metabisulfite is added, and the fermentation temperature is 20° C.; in step 6), the fermentation is terminated after the alcohol content reaches 7.5% vol after 60 hours of fermentation, 6% of the total volume of diatomaceous earth is added, and after standing for 2 days, centrifugation is performed; in step 7), the sterilization condition is sterilization in boiling water for 15 minutes.

11. The mulberry compound fruit wine prepared by the preparation method of the mulberry compound fruit wine according to claims 1-9 has an alcohol content of 7-8.5% vol. The mulberry compound fruit wine is scored by professionally trained personnel according to the following sensory scoring table, and the score can reach 90-95 points.

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