CN102268345A - Mulberry wine and brewing method thereof - Google Patents
Mulberry wine and brewing method thereof Download PDFInfo
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- CN102268345A CN102268345A CN 201110208346 CN201110208346A CN102268345A CN 102268345 A CN102268345 A CN 102268345A CN 201110208346 CN201110208346 CN 201110208346 CN 201110208346 A CN201110208346 A CN 201110208346A CN 102268345 A CN102268345 A CN 102268345A
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Abstract
The invention discloses a mulberry wine and a brewing method thereof. By complying with the traditional fruit wine theory, a unique mulberry wine brewing method is disclosed by the invention through exploration and innovation for a long term on the basis of fermentation. The brewing method comprises the following steps: after smashing mulberry, adding pectinase for enzymolysis; carrying out low temperature dipping for 36 hours at the temperature of 10-18 DEG C, and then carrying out fruit fermentation, wherein the fermentation temperature is controlled to be 20-25 DGE C; and after separating and squeezing, storing at a low temperature and ageing, clearing, freezing, filtering on cold condition, degerming and filtering so as to prepare the finished product mulberry wine. According to the invention, low temperature dipping and fruit pulp fermentation are utilized in the brewing method, thus phenol substances and nutrient components in mulberry wine fruit are sufficiently dipped in fermentation. The brewed mulberry wine has the characteristics of strong fruity flavor, graceful taste, complete liquor body, unique style and strong typicality.
Description
Technical field
The present invention relates to a kind of Mublerry wine and brewing method thereof, belong to brewing technical field.
Background technology
Mulberry fruit has another name called sorosis, and before more than 2,000 years, mulberry fruit has been the hired tonic of Chinese emperor.Because of the special growing environment of mulberry tree makes sorosis have spontaneous growth, there is not any pollution characteristics, so mulberry fruit is otherwise known as " holy fruit among the people ".It contains abundant activated protein, VITAMIN, amino acid, carotene, mineral matter and other components, and nutrition is 5-6 times of apple, is 4 times of grape, has multiple efficacies, is described as " the best health fruit of 21st century " by medical circle.Yet the mulberry fruit fresh fruit is difficult for preserving, deep process technology is relatively backward, Technologies such as clear juice fermentation, pasteurize are adopted in the processing of Mublerry wine at present mostly, the former fruit local flavor and the nutritive ingredient that can not well keep mulberry fruit, the present invention adopts low temperature dipping, fruit jam fermentation technology on the production technique basis that preceding has, mulberry fruit typical case's local flavor and nutritive ingredient have effectively been extracted, the smell of fruits is very sweet for institute's brewing mulberry wine, and delicate mouthfeel is nutritious.
Summary of the invention
Technical problem to be solved by this invention is the deficiency that remedies prior art, and purpose is to provide a kind of Mublerry wine brewing method of uniqueness, utilizes above-mentioned brewing method to make that the smell of fruits is very sweet, the Mublerry wine of smell coordination.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of brewing method of Mublerry wine may further comprise the steps:
(1) selects mulberry fruit: select mulberry fruit disease-free, that nothing is rotted, the fruit type is rectified;
(2) fragmentation: utilize crusher with the mulberry fruit fragmentation;
(3) enzymolysis: the mulberry fruit pulp is cooled to 10 ~ 18 ℃, adds 30 ~ 50mg/L polygalacturonase and carry out enzymolysis;
(4) low temperature dipping: 10 ~ 18 ℃ of low temperature flooded 36 hours down;
(5) temperature controlled fermentation: mulberry fruit berry leavening temperature is controlled at 20 ~ 25 ℃, 7 ~ 15 days time;
(6) separate, squeeze; After the Mublerry wine fermentation ends wine liquid is separated, pomace squeezes.
(7) store ageing; The isolating Mublerry wine in back that will ferment carries out the low temperature canful to be stored, and storage temperature is controlled at 15 ~ 25 ℃.
(8) clarification: Mublerry wine is cooled to 10 ~ 15 ℃, add finings and carry out clarifying treatment,
(9) filter: will clarify good Mublerry wine and carry out diatomite filtration;
(10) freezing, take advantage of cold filtration: with behind the clarification filtration wine liquid remain on-4～-5 ℃ 120～168 hours down, take advantage of cold diatomite filtration, cardboard filter or the cross flow filter of carrying out;
(11) finished product filters: will carry out essence filter (membrane filtration) through the wine liquid of cardboard filter;
(12) can after the degerming, promptly.
In above-mentioned brewing method, the described leavening temperature of step (5) is controlled at 22 ~ 25 ℃, and after the fermentation ends, pouring in down a chimney and adjusting wine liquid content of sulfur dioxide is 80 ~ 100mg/L.
In above-mentioned brewing method, the described finings of step (8) is bentonite and PVPP, and in the ratio adding of 3:1, addition is 400 ~ 500mg/L.
In above-mentioned brewing method, the described cardboard filter of step (10) selects for use 0.45um clarification plate to filter, and described cross flow filter is selected the cross flow filter of 0.22um for use.
In above-mentioned brewing method, the described degerming method of step (12) selects for use the filter membrane of 0.45um or 0.2um to carry out degerming.
In above-mentioned brewing method, to avoid contacting in the time of the described can of step (12) with oxygen, the described method of avoiding contacting with oxygen can select to charge into carbonic acid gas or nitrogen.
A kind of Mublerry wine is to utilize above-mentioned brewing method to make.
Compared with prior art, the present invention has following beneficial effect:
The present invention follows existing fruit wine theory, through the long-term exploration innovation, has found out the fruit Mublerry wine brewing method of a uniqueness.On existing Mulberry Wine Fermentation Technology basis,, utilize low temperature dipping and kept former fruital, color and luster, aldehydes matter and the nutritive ingredient of mulberry fruit better with former fruit fermentation by innovation.
Embodiment
Below further specify technical scheme of the present invention by specific embodiment.
Embodiment 1
Select 10 tons of the former fruits of mulberry fruit, through after the fragmentation, pour fermentor tank into, the pulp temperature is reduced to 10 ~ 18 ℃, add the 500g polygalacturonase, low temperature dipping is after 36 hours, adding the active dry yeast that French Raman group produces ferments, leavening temperature is controlled at 20 ~ 25 ℃, and secondary fermentation in 10 days finishes, and adds sulfurous gas 90ppm.
Separate gravity flow wine, pomace squeezes, and separating obtained gravity flow wine and squeezing wine are carried out the canful storage for 7 tons, and storage temperature is controlled at 15 ~ 25 ℃, stores ageing 3 ~ 5 months.
To store the former wine of ageing and pour in down a chimney, the temperature of wine liquid will be dropped to 10 ~ 15 ℃, add the 2625g bentonite, 875gPVPP carries out clarifying treatment.
After the clarifying treatment, with wine liquid remain on-4 ~-5 ℃ following 7 days, take advantage of cold filtration.
Adopt 0.45um, the special-purpose film of 0.2um two-stage to carry out can after the cold degerming, use nitrogen protection in the process, avoid contacting with oxygen.
Bottle storage (9 ℃ to 18 ℃ of temperature, black out, regularly ventilation) begins packing more than 90 days and dispatches from the factory.
The Mublerry wine that embodiment 1 zythepsary gets, its color are Ruby red, clear, and the smell of fruits is very sweet, and fragrance is coordinated, behind the inlet, wine body exquisiteness, plentiful, long.The novel part of its fragrance, mouthfeel is made us the lips and teeth lasting, and is very joyful, and the sensation of seemingly drinking new fruit drink can be used as aperitif or the wine of going with rice or bread is enjoyed.
The result is as follows in its physical and chemical inspection:
Alcoholic strength % (v/v) 12
Total acid (with citrometer) g/L 11.5
Total reducing sugar (with glucose meter) g/L 2.5
Free sulfur dioxide mg/L 30
Total sulfur dioxide mg/L 80
Sugar-free extract g/L 25
Claims (7)
1. the brewing method of a Mublerry wine is characterized in that may further comprise the steps:
(1) selects mulberry fruit;
(2) fragmentation;
(3) enzymolysis: the mulberry fruit pulp is cooled to 10 ~ 18 ℃, adds 30 ~ 50mg/L polygalacturonase and carry out enzymolysis;
(4) low temperature dipping: 10 ~ 18 ℃ of low temperature flooded 36 hours down;
(5) temperature controlled fermentation: mulberry fruit berry leavening temperature is controlled at 20 ~ 25 ℃, 7 ~ 15 days time;
(6) separate, squeeze; After the Mublerry wine fermentation ends wine liquid is separated, pomace squeezes;
(7) store ageing; The isolating Mublerry wine in back that will ferment carries out the low temperature canful to be stored, and storage temperature is controlled at 15 ~ 25 ℃;
(8) clarification: Mublerry wine is cooled to 10 ~ 15 ℃, add finings and carry out clarifying treatment;
(9) filter: will clarify good Mublerry wine and carry out diatomite filtration;
(10) freezing, take advantage of cold filtration: with the wine liquid behind the clarification filtration remain on-4～-5 ℃ 120～168 hours down, take advantage of cold diatomite filtration, cardboard filter or the cross flow filter of carrying out;
(11) finished product filters: will carry out the essence filter through the wine liquid of cardboard filter;
(12) can after the degerming, promptly.
2. brewing method as claimed in claim 1 is characterized in that, the described leavening temperature of step (5) is controlled at 22 ~ 25 ℃, and after the fermentation ends, pouring in down a chimney and adjusting wine liquid content of sulfur dioxide is 80 ~ 100mg/L.
3. brewing method as claimed in claim 1 is characterized in that, the described finings of step (8) is the mixture of bentonite and PVPP, and its mass ratio is 3:1, and addition is 400 ~ 500mg/L.
4. brewing method as claimed in claim 1 is characterized in that, the described cardboard filter of step (10) selects for use 0.45um clarification plate to filter, and described cross flow filter is selected the cross flow filter of 0.22um for use.
5. brewing method as claimed in claim 1 is characterized in that, the described degerming method of step (12) selects for use the filter membrane of 0.45um or 0.2um to carry out degerming.
6. brewing method as claimed in claim 1 is characterized in that, avoids contacting with oxygen in the time of the described can of step (12).
7. a Mublerry wine is characterized in that utilizing the described brewing method of claim 1 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110208346 CN102268345A (en) | 2011-07-25 | 2011-07-25 | Mulberry wine and brewing method thereof |
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| CN 201110208346 CN102268345A (en) | 2011-07-25 | 2011-07-25 | Mulberry wine and brewing method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533516A (en) * | 2012-02-06 | 2012-07-04 | 镇安县华联农工商有限公司 | Processing method of konjak mulberry fruit wine |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103525611A (en) * | 2013-10-31 | 2014-01-22 | 河南宏伟实业有限公司 | Mulberry wine and making method thereof |
| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN104195004A (en) * | 2014-09-24 | 2014-12-10 | 郭波 | Longan fruit wine brewing technology |
| CN104818179A (en) * | 2014-12-01 | 2015-08-05 | 库车杏乡果制品有限责任公司 | Mulberry fruit wine brewing method |
| CN106010877A (en) * | 2016-07-28 | 2016-10-12 | 广西德保新贝侬酒厂有限公司 | Brewage method of mulberry fruit wine |
| CN104195004B (en) * | 2014-09-24 | 2017-01-04 | 广东石湾酒厂集团有限公司 | A kind of longan witches' broom brewage process |
| CN106544212A (en) * | 2016-10-25 | 2017-03-29 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of berry dry red wine and preparation method thereof |
| CN109181983A (en) * | 2018-10-31 | 2019-01-11 | 广西颐生园生态农业有限公司 | A kind of ageing type mulberry wine and preparation method thereof |
| CN109355148A (en) * | 2018-12-13 | 2019-02-19 | 广西颐生园生态农业有限公司 | A kind of mulberry fruit wine and preparation method thereof |
| CN111925893A (en) * | 2020-07-16 | 2020-11-13 | 华中农业大学 | Fermentation method for improving flavor and quality of mulberry wine |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101665752A (en) * | 2009-09-08 | 2010-03-10 | 广州市从化顺昌源绿色食品有限公司 | Fruity type lychee wine and preparation method thereof |
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2011
- 2011-07-25 CN CN 201110208346 patent/CN102268345A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665752A (en) * | 2009-09-08 | 2010-03-10 | 广州市从化顺昌源绿色食品有限公司 | Fruity type lychee wine and preparation method thereof |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533516A (en) * | 2012-02-06 | 2012-07-04 | 镇安县华联农工商有限公司 | Processing method of konjak mulberry fruit wine |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103525611B (en) * | 2013-10-31 | 2015-04-29 | 河南宏伟实业有限公司 | Mulberry wine and making method thereof |
| CN103525611A (en) * | 2013-10-31 | 2014-01-22 | 河南宏伟实业有限公司 | Mulberry wine and making method thereof |
| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN104195004A (en) * | 2014-09-24 | 2014-12-10 | 郭波 | Longan fruit wine brewing technology |
| CN104195004B (en) * | 2014-09-24 | 2017-01-04 | 广东石湾酒厂集团有限公司 | A kind of longan witches' broom brewage process |
| CN104818179A (en) * | 2014-12-01 | 2015-08-05 | 库车杏乡果制品有限责任公司 | Mulberry fruit wine brewing method |
| CN106010877A (en) * | 2016-07-28 | 2016-10-12 | 广西德保新贝侬酒厂有限公司 | Brewage method of mulberry fruit wine |
| CN106544212A (en) * | 2016-10-25 | 2017-03-29 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of berry dry red wine and preparation method thereof |
| CN109181983A (en) * | 2018-10-31 | 2019-01-11 | 广西颐生园生态农业有限公司 | A kind of ageing type mulberry wine and preparation method thereof |
| CN109355148A (en) * | 2018-12-13 | 2019-02-19 | 广西颐生园生态农业有限公司 | A kind of mulberry fruit wine and preparation method thereof |
| CN111925893A (en) * | 2020-07-16 | 2020-11-13 | 华中农业大学 | Fermentation method for improving flavor and quality of mulberry wine |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
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Application publication date: 20111207 |