CN102358877A - Production method of mulberry fortified wine - Google Patents
Production method of mulberry fortified wine Download PDFInfo
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- CN102358877A CN102358877A CN201110330722XA CN201110330722A CN102358877A CN 102358877 A CN102358877 A CN 102358877A CN 201110330722X A CN201110330722X A CN 201110330722XA CN 201110330722 A CN201110330722 A CN 201110330722A CN 102358877 A CN102358877 A CN 102358877A
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Abstract
The invention relates to a production method of mulberry fortified wine. In the production method, mulberry fruit is sufficiently utilized, juice obtained after squeezing is fermented, obtained peel slag is used for preparing mulberry brandy required in the intermediate step simultaneously, and therefore all components in the fruit are well utilized. The invention provides a high-end new species of mulberry wine for mass customers and also fills up a black space of the mulberry fortified wine in China and the word.
Description
Technical field
The present invention relates to the manufacture craft of fortified wine, particularly a kind of fermented soy technology of mulberry fruit fortified wine.
Background technology
Mulberry fruit is the mature fruit of Moraceae deciduous tree mulberry tree, is sorosis, mulberry jujube again, and it is edible that the peasant likes plucking its sophisticated fresh fruit, has a sweet taste, juice is many, is one of fruit of the normal food of people, also is the common original berry trees of distinct Chinese characteristics.In recent years, mulberry fruit usually is used to make fruit type beverage or fruit wine.
Fortified wine is as the very high kind of a kind of ethanol content, with the local flavor of its strong uniqueness, should not go bad, be easy to store and characteristics such as transportation, in numerous drinks kinds, occupies a very important seat, and the loyalty that receives specific crowd is supported.Current fortified wine all is that raw material is processed with the grape.
Fortified wine is a new wine kind in Chinese market, and the mulberry fruit fortified wine is blank especially, and the distillation of the mulberry fruit brandy that wherein adds, reasonably to stop fermentation time all be the difficult point of producing.Overcome these difficult points, offering a kind of high-quality mulberry fruit fortified wine of human consumer will be to fill up the mulberry fruit fortified wine in China and even heroic undertaking of barren in the world.
Summary of the invention
In order to overcome above-mentioned defective, remedy and utilize mulberry fruit to make fortified wine in the prior art as raw material, the blank of Port equal altitudes wine especially the invention provides a kind of method of manufacture of mulberry fruit fortified wine.Concrete method of manufacture is following:
1, pluck, select, squeeze: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory; Sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible; The sorosis of select is squeezed, fruit juice is squeezed into fermentor tank, temperature is controlled at 10 ℃, and the volume of fruit juice reaches 90% of fermentor tank, and the amount according to 60mg/L adds sulfurous acid in retort simultaneously;
2, add polygalacturonase: the polygalacturonase consumption is at 4g/L-6g/L, with 40 ℃ of warm water activation after 40 minutes, evenly joins fermentor tank with fruit juice while after the squeezing in the step 1;
3, carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
4, add yeast and carry out temperature controlled fermentation: the yeast consumption is at 20g/L-30g/L, and raw material is gone into jar and added yeast after 24 hours, and it is risen again naturally, and temperature is controlled at 14 ℃-16 ℃ during fermentation, and pol is monitored;
5, play circulation: the fermentation beginning was played cycle operation in 24 hours, only beat circulation primary at whole yeast phase.(different with belt leather fermentation, the belt leather fermentation make a call to every day 3 to 4 this).；
6, monitoring sugar: the pol that detects fermented liquid during the fermentation constantly; When dropping to 30g/L, pol adds brandy; And constantly stir (also will constantly detect alcoholic strength, calculate the volume that should add brandy) according to the alcoholic strength of the white orchid of the wine liquid of required alcoholic strength of product and detection and adding;
7, filtration-following glue-filtration: after yeast is stopped action, filter (because yeast will be in time removed in the existence of sugar), play glue after the filtration, use consumption to remove by filter protein, filter behind the following glue as the bentonite of 1g/L;
8, freezing-filtration: following glue after filtering is lowered the temperature wine liquid, and temperature drops to-5 ℃ and keeps removing tartrate in 15 days, filters then;
9, can: wine liquid risen again to 20 ℃ carry out can.
Skin slag brandy manufacture craft:
1, pluck, select, fragmentation: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory; Sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible; The sorosis of select is carried out fragmentation, and temperature control is gone into jar, and temperature is controlled at 10 ℃, in retort, adds sulfurous acid according to the amount of 60mg/L;
2, add polygalacturonase: the polygalacturonase consumption is at 4g/L-6g/L, with 40 ℃ of warm water activation after 40 minutes, evenly joins fermentor tank with raw material while after the fragmentation in the step 1;
3, carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
4, add yeast and carry out temperature controlled fermentation: the yeast consumption is at 20g/L-30g/L, and raw material is gone into jar and added yeast after 24 hours, and it is risen again naturally, and temperature is controlled at 18 ℃-22 ℃ during fermentation, and sugar is monitored;
5, play circulation: play cycle operation in the fermenting process; Fruit juice put into by the bottom connect the logical oxygen of juice bucket; And squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, beat round-robin liquid at every turn and account for 1/3rd of whole fermentor tank at least;
6, after pol drops to 4g/L, fermentation stops;
7, the skin slag squeezes: after the free juice that ferments is poured out, the skin slag is squeezed;
8, single flash: the skin slag after the squeezing adds the water of its weight 20%; Join in the still pot after the mixing; Add thermal distillation, the distillation volume that obtains liquid is generally 1.4 times of volume of the water of adding fully, in the still-process; Get the 1%-79% (volume) of the whole liquid distillates of gained, cast out foreshot and wine tail;
9, second distillation: single flash gained liquid is added to Charente distillation unit type second distillation, the foreshot who casts out its volume 1% that steams at first, and, keep the cut of corresponding volume ratio according to the alcohol number of degrees of desired product, cast out the wine tail; The alcoholic strength that when the middle portion of being got is 1%～70%, obtains brandy is 72 degree.；
10, tank storage: the brandy that distills out carries out tank storage, uses in order to 1 year.
Method of the present invention is mainly used in produces the mulberry fruit Port.
Beneficial effect
The invention provides a kind of new variety of fortified wine and the novel method of brewageing.The method of the mulberry fruit fortified wine of brew of the present invention makes full use of mulberry fruit, after the squeezing fruit juice is fermented, and the skin slag that obtains simultaneously also is used to make the required mulberry fruit brandy of intermediate steps, good use each component of fruit, avoid waste.Different with the brandy of use grape brew in the conventional fortified wine making, the used brandy of the present invention utilizes 1 year institute's distillatory mulberry fruit skin slag brandy that the fruit juice that ferments is stopped fermenting for being the mulberry fruit brandy that raw material is made with mulberry fruit skin slag.Simultaneously, for the fruital of the mulberry fruit of giving prominence to the key points, the method later stage of the present invention is directly carried out the bottle storage without oak barrel during aging.
Method of the present invention is carried out strictness control to the mulberry fruit juice fermentation parameter: fragrance is coordinated, the equilibrated Mublerry wine owing to the objective of the invention is to make; So in the fruit juice fermentation stage; The present invention can suppress volatile aroma through the low temperature fermentation (14 ℃-16 ℃) of design when guaranteeing yeast activity; Fine has the yeast (DV10) of cold resistance ability; The reasonably logical oxygen time (ferment and beat circulation primary after 24 hours) is that the may command yeast growth keeps means such as fragrance again, has better kept mulberry fruit fragrance.Simultaneously; Control adds the time of brandy: because fortified wine yeast after adding brandy also can change into alcohol with a part of sugar; Sugar can not obtain preserving; So the present invention draws through a large amount of design experiments, when the pol of fermented liquid adds brandy during at 30g/L, the sugar of so last reservation will be at suitable 25g/L-28g/L.
Embodiment
Pluck: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory;
Select: the sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible;
Squeezing: the sorosis of select is squeezed, and the fruit juice temperature control is gone into jar, and temperature is controlled at 10 ℃, and the volume of fruit juice reaches 90% of fermentor tank, is that 60mg/L adds sulfurous acid according to consumption simultaneously;
Add polygalacturonase: the polygalacturonase consumption evenly joins fermentor tank at 5g/L with 40 ℃ of warm water activation in pan feeding after 40 minutes;
Carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
Add yeast and carry out temperature controlled fermentation: yeast (DV10) consumption is gone into jar and is added yeast after 24 hours at 25g/L, and it is risen again naturally, and temperature is controlled at 14 ℃-16 ℃ during fermentation, and sugar is monitored;
Play circulation: cycle operation was as a child played in fermentation beginning 24, only beat circulation primary at whole yeast phase;
Monitoring sugar: detect the sugar of fermented liquid during the fermentation constantly, add brandy when sugar drops to 30g/L, and constantly stir; (also will constantly detect alcoholic strength, calculate the volume that should add brandy, preferably the alcohol number of degrees brought up to 18 degree)
Filtering---following glue---filters: after yeast is stopped action, filter, play glue after the filtration, utilize the bentonite of 1g/L to remove by filter protein, filter behind the following glue;
Freezing---filter: following glue after filtering is lowered the temperature wine liquid, and temperature drops to-5 ℃ and keeps removing tartrate in 15 days, filters then;
Can: wine liquid risen again to 20 ℃ carry out can.
Wherein, the ME of the mulberry fruit brandy of adding is:
Pluck: good sorosis is plucked to select ripening degree, and in the shortest time, (is preferably within the 2h) and delivers to factory.
Select: the sorosis to delivering to factory screens, and removes haw and mould fruit, selects the purple fruit as far as possible;
Broken: the sorosis of select is carried out fragmentation, and temperature control is gone into jar, and temperature is controlled at 10 ℃, is that 60mg/L adds sulfurous acid according to consumption simultaneously;
Add polygalacturonase: the polygalacturonase consumption evenly joins fermentor tank at 5.5g/L with 40 ℃ of warm water activation in pan feeding after 40 minutes;
Carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L.
Add yeast and carry out temperature controlled fermentation: yeast (D254) consumption is at 28g/L, goes into jar to add yeast after 24 hours, and it is risen again naturally, and temperature is controlled at 18 ℃ during fermentation---and 22 ℃, and sugar monitored.(the activated yeast mode: the fruit juice adding that will adjust sugar connects in the juice bucket, adds yeast then, and continuously stirring 10 minutes was placed 20 minutes then, treats that oily great amount of bubbles joins fermentor tank when producing);
Play circulation: play cycle operation in the fermenting process; Fruit juice put into by the bottom connect the logical oxygen of juice bucket; And squeeze into from fermentor tank top, in the process of squeezing into, constantly wash away the skin slag with fruit juice, beat round-robin liquid at every turn and account for 1/3rd of whole fermentor tank at least;
After pol dropped to 4g/L, fermentation stopped;
The skin slag squeezes: after the free juice that ferments is poured out, the skin slag is squeezed the skin slag after obtaining squeezing;
Add water: add 20% water according to the weight of skin slag, mixture is joined in the still pot.(wanting Jiang Shui and Pi slag thorough mixing after adding water)
Single flash: the skin slag after the squeezing adds the water of its weight 20%; Join in the still pot after the mixing; Add thermal distillation, the distillation volume that obtains liquid is generally 1.4 times of volume of the water of adding fully, in the still-process; Get the 1%-79% (volume) of the whole liquid distillates of gained, cast out foreshot and wine tail;
Second distillation: single flash gained liquid is added to Charente distillation unit type second distillation, gets the cut that volume ratio is 1%-70%,, cast out foreshot and wine tail to make the brandy that alcoholic strength is 72 degree;
Ageing: obtained wine thereby liquid is gone into ageing in the oak barrel, and the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and will in oak barrel, add wine liquid weekly.In addition, a part of brandy is directly bottled, in bottle, deposit.(brandy in the oak barrel will constantly be tasted, so that determine a barrel time).
Certainly should recognize; Though carried out the description of front through example of the present invention, to the present invention make will to those skilled in the art conspicuous should think like this with other improvement and changing fall in the broad range of the present invention like this paper proposition.Therefore; Although the present invention with reference to preferred embodiment describe,, its meaning is not that the method for tool novelty is restricted therefrom; On the contrary, it is intended to comprise various improvement and equivalent modifications within the broad range that meets above-mentioned open part, claim.
Claims (3)
1. the method for manufacture of a mulberry fruit fortified wine is characterized in that concrete method of manufacture is following:
1) plucks, selects, squeezes: pluck, select the good purple mulberry fruit of ripening degree as raw material, squeeze, fruit juice is squeezed into fermentor tank; The volume of fruit juice reaches 90% of fermentor tank; Amount according to 60mg/L adds sulfurous acid simultaneously, and temperature control is gone into jar, and temperature is controlled at 10 ℃;
2) add polygalacturonase: with 40 ℃ of warm water activation polygalacturonases 40 minutes, the polygalacturonase consumption was at 4g/L-6g/L, evenly joined fermentor tank with fruit juice while after the squeezing in the step 1);
3) carry out composition detection, and the adjustment sugar make fermentation ends after alcoholic strength can reach 11%-15%, 17.5g sugar change into 1 the degree alcohol, make total sugar content at 192.5g/L-262.5g/L;
4) add yeast and carry out temperature controlled fermentation: the yeast consumption is at 20g/L-30g/L, and raw material is gone into jar and added yeast after 24 hours, rises again naturally to 14 ℃-16 ℃, and pol is monitored;
5) play circulation: the fermentation beginning was once played circulation after 24 hours;
6) when the pol of fermented liquid drops to 30g/L, detect alcoholic strength, add brandy, fermentation stops, and constantly stirs, and the amount that wherein adds brandy calculates according to the alcoholic strength of the white orchid of the wine liquid of required alcoholic strength of product and detection and adding;
7) glue under: filter,, use consumption to be glue under the bentonite of 1g/L, filter then;
8) freezing: as obtained wine thereby liquid to be cooled to-5 ℃, to keep 15 days, filter then;
9) can: wine liquid risen again to 20 ℃ carry out can.
2. like the method for manufacture of the described mulberry fruit fortified wine of aforementioned arbitrary claim, it is characterized in that being mainly used in production mulberry fruit Port.
3. a mulberry fruit fortified wine is characterized in that getting with the said method preparation of claim 1.
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| CN201110330722.XA CN102358877B (en) | 2011-10-27 | 2011-10-27 | A kind of manufacture method of mulberry fortified wine |
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| CN201110330722.XA CN102358877B (en) | 2011-10-27 | 2011-10-27 | A kind of manufacture method of mulberry fortified wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087880A (en) * | 2013-02-18 | 2013-05-08 | 中国农业大学 | Technology for brewing concentrated wine by using small berries |
| CN103103073A (en) * | 2013-03-06 | 2013-05-15 | 中国农业大学 | Brewing technique of blueberry fortified wine |
| CN108865596A (en) * | 2018-09-29 | 2018-11-23 | 淮阴工学院 | The preparation method of mulberry fruit wine |
| CN109136048A (en) * | 2018-10-31 | 2019-01-04 | 广西颐生园生态农业有限公司 | A kind of reinforced mulberry wine and preparation method thereof |
| CN109161457A (en) * | 2018-09-29 | 2019-01-08 | 淮阴工学院 | The preparation method of mulberry brandy |
| CN109797079A (en) * | 2019-04-08 | 2019-05-24 | 李振锋 | Mulberry fruit wine production technology |
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101260355A (en) * | 2008-02-25 | 2008-09-10 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry fruit wine and products thereof |
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2011
- 2011-10-27 CN CN201110330722.XA patent/CN102358877B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260355A (en) * | 2008-02-25 | 2008-09-10 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry fruit wine and products thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张艳丽等: "桑椹酒食用药用价值与加工技术", 《中国林副特产》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087880A (en) * | 2013-02-18 | 2013-05-08 | 中国农业大学 | Technology for brewing concentrated wine by using small berries |
| CN103103073A (en) * | 2013-03-06 | 2013-05-15 | 中国农业大学 | Brewing technique of blueberry fortified wine |
| CN108865596A (en) * | 2018-09-29 | 2018-11-23 | 淮阴工学院 | The preparation method of mulberry fruit wine |
| CN109161457A (en) * | 2018-09-29 | 2019-01-08 | 淮阴工学院 | The preparation method of mulberry brandy |
| CN109136048A (en) * | 2018-10-31 | 2019-01-04 | 广西颐生园生态农业有限公司 | A kind of reinforced mulberry wine and preparation method thereof |
| CN109797079A (en) * | 2019-04-08 | 2019-05-24 | 李振锋 | Mulberry fruit wine production technology |
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
| CN115125089B (en) * | 2022-07-28 | 2023-11-21 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
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| CN102358877B (en) | 2016-06-29 |
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Address after: 212400 Zhenjiang city of Jiangsu province Jurong city Maoshan town Chuncheng mulberry Road No. 1 Applicant after: JURONG ORIENTAL PURPLE WINE CO., LTD. Address before: 212400 spring town, Zhenjiang, Jiangsu, Jurong Applicant before: Jurong Jiuzhou Mulberry Wine Co.,Ltd. |
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