CN102358877B - A kind of manufacture method of mulberry fortified wine - Google Patents
A kind of manufacture method of mulberry fortified wine Download PDFInfo
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- CN102358877B CN102358877B CN201110330722.XA CN201110330722A CN102358877B CN 102358877 B CN102358877 B CN 102358877B CN 201110330722 A CN201110330722 A CN 201110330722A CN 102358877 B CN102358877 B CN 102358877B
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Abstract
The present invention relates to the manufacture method of a kind of mulberry fortified wine, make full use of mulberry fruit, after squeezing, fruit juice is fermented, the skin slag simultaneously obtained is for manufacturing the Fructus Mori brandy needed for intermediate steps, well make use of each component of fruit, provide the high-end new varieties of a kind of Morus alba L. for consumers in general, also fill up the blank mulberry fortified wine in China and the world.
Description
Technical field
The present invention relates to the processing technology of fortified wine, particularly to the fermented soy technique of a kind of mulberry fortified wine.
Background technology
Fructus Mori is the mature fruit of Moraceae deciduous tree mulberry, is again sorosis, Mulberry Fructus Jujubae, and peasant likes plucking the fresh fruit of its maturation and eats, have a sweet taste, juice many, be one of fruit of often eating of people, be also the common original berry trees of distinct Chinese characteristics.In recent years, Fructus Mori is typically used to make fruit type beverage or fruit wine.
Fortified wine as the significantly high kind of a kind of alcohol content, with the local flavor of its strong uniqueness, should not go bad, the feature such as easily stored and transport, numerous drinks kinds is occupied a very important seat, is subject to the loyal support of specific crowd.Current fortified wine is all made with Fructus Vitis viniferae for raw material.
Fortified wine is a new wine kind in Chinese market, and mulberry fortified wine is blank especially, and the distillation of the Fructus Mori brandy wherein added, reasonably termination fermentation time are all the difficult points produced.Overcome these difficult points, it is provided that fill up mulberry fortified wine in China or even a blank heroic undertaking in the world to the mulberry fortified wine of a kind of high-quality of consumer by being.
Summary of the invention
In order to overcome drawbacks described above, making up and utilize Fructus Mori to manufacture fortified wine as raw material in prior art, especially the blank of the liquor with high degree such as Port, the invention provides the manufacture method of a kind of mulberry fortified wine.Concrete manufacture method is as follows:
1, pluck, select, squeeze: the sorosis selecting Maturity good is plucked, and delivers to factory (preferably within 2h) within the shortest time；The sorosis delivering to factory is screened, removes Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；Being squeezed by the sorosis of select, fruit juice is squeezed into fermentation tank, temperature controls at 10 DEG C, and the volume of fruit juice reaches the 90% of fermentation tank, adds sulfurous acid according to the amount of 60mg/L in retort simultaneously；
2, add pectase: pectase consumption is at 4g/L-6g/L, after activating 40 minutes with 40 DEG C of warm water, be uniformly added into fermentation tank with the fruit juice after squeezing in step 1 simultaneously；
3, carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends and can reach 11%-15%, 17.5g sugar and change into 1 degree of ethanol so that total sugar content is at 192.5g/L-262.5g/L；
4, add yeast and carry out temperature controlled fermentation: yeast consumption is at 20g/L-30g/L, and raw material enters tank and adds yeast after 24 hours, then makes it naturally rise again, and during fermentation, temperature controls at 14 DEG C-16 DEG C, and pol is monitored；
5, circulation is played: fermentation starts within 24 hours, to carry out playing periodic duty, only beats circulation primary at whole yeast phase.(from belt leather fermentation different, belt leather fermentation every day make a call to 3 to 4 this).；
6, monitoring sugar: the pol of moment detection fermentation liquid during the fermentation, pol adds brandy when dropping to 30g/L, and it is stirred continuously (also constantly to detect alcoholic strength, calculate the volume that should add brandy according to the alcoholic strength of the wine liquid of alcoholic strength needed for product and detection and the white orchid of addition)；
7, filtration-lower glue-filtration: be filtered (due to the existence of sugar, will remove yeast in time) after yeast is stopped action, carry out lower glue after filtration, the Bentonite using consumption to be 1g/L is filtered removing protein, is filtered after lower glue；
8, freezing-filtration: wine liquid is lowered the temperature after filtering by lower glue, temperature drops to-5 DEG C and keeps 15 days removing tartaric acid, is then filtered；
9, fill: wine liquid is risen again to 20 DEG C and carry out fill.
Skin slag brandy processing technology:
1, pluck, select, crush: the sorosis selecting Maturity good is plucked, and delivers to factory (preferably within 2h) within the shortest time；The sorosis delivering to factory is screened, removes Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；Being crushed by the sorosis of select, temperature control enters tank, and temperature controls at 10 DEG C, adds sulfurous acid according to the amount of 60mg/L in retort；
2, adding pectase: pectase consumption is at 4g/L-6g/L, after activating 40 minutes with 40 DEG C of warm water, the raw material after broken with step 1 is uniformly added into fermentation tank simultaneously；
3, carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends and can reach 11%-15%, 17.5g sugar and change into 1 degree of ethanol so that total sugar content is at 192.5g/L-262.5g/L；
4, add yeast and carry out temperature controlled fermentation: yeast consumption is at 20g/L-30g/L, and raw material enters tank and adds yeast after 24 hours, then makes it naturally rise again, and during fermentation, temperature controls at 18 DEG C-22 DEG C, and sugar is monitored；
5, circulation is played: sweat carries out play periodic duty, fruit juice is put into by bottom and connects logical oxygen in juice bucket, and squeeze into from fermentation tank top, the process squeezed into constantly is washed away skin slag with fruit juice, the liquid every time playing circulation at least accounts for 1/3rd of whole fermentation tank；
6, after pol drops to 4g/L, fermentation terminates；
7, skin slag squeezing: after the free juice fermented is poured out, skin slag is squeezed；
8, single flash: the skin slag after squeezing adds the water of its weight 20%, join after mixing in boiler, add thermal distillation, it is completely distilled off obtaining 1.4 times of volume that the volume of liquid is generally the water of addition, in still-process, take the 1%-79% (volume) of the whole liquid distillate of gained, cast out foreshot and liquor tailing；
9, second distillation: single flash gained liquid is added and distills unit type second distillation to Charente, cast out the foreshot of its volume 1% steamed at first the ethanol number of degrees according to required product, retain the fraction of corresponding volume ratio, cast out liquor tailing；The alcoholic strength obtaining brandy when the mid portion taken is 1%～70% is 72 degree.；
10, tank storage: the brandy distilled out carries out tank storage, uses in order to Second Year.
Method of the present invention is mainly for the production of Fructus Mori Port.
Beneficial effect
The invention provides the new varieties of a kind of fortified wine and the new method brewageed.The method of the mulberry fortified wine of brew of the present invention makes full use of mulberry fruit, is fermented by fruit juice after squeezing, and the skin slag simultaneously obtained is also used for manufacturing the Fructus Mori brandy needed for intermediate steps, well make use of each component of fruit, it is to avoid waste.The brandy using Fructus Vitis viniferae brew from conventional fortified wine in making is different, and brandy used by the present invention is the Fructus Mori brandy manufactured for raw material with Fructus Mori skin slag, and the fruit juice of fermentation is carried out terminating fermentation by the Fructus Mori skin slag brandy utilizing distill for 1 year.Meanwhile, for the fruital of Fructus Mori of giving prominence to the key points, the method later stage of the present invention, without oak barrel during aging, is made directly bottle storage.
Mulberry fruit juice fermentation parameter is carried out strictly controlling by the method for the present invention: owing to it is an object of the invention to make the Morus alba L. that fragrance is coordinated, balanced, so in the fruit juice fermentation stage, the present invention can suppress volatile aroma by the low temperature fermentation (14 DEG C-16 DEG C) designed while ensureing yeast activity, the yeast (DV10) with low temperature resistivity energy of high-quality, the rational logical oxygen time (beating circulation primary after fermenting 24 hours) can control yeast propagation and retain again the means such as fragrance, better remains Fructus Mori fragrance.Simultaneously, control to add the time of brandy: owing to a part of sugar also can be changed into ethanol by fortified wine yeast after adding brandy, sugar can not be preserved, so the present invention draws through a large amount of design experiments, when the pol of fermentation liquid adds brandy when 30g/L, the so last sugar retained is by suitable 25g/L-28g/L.
Detailed description of the invention
Pluck: the sorosis selecting Maturity good is plucked, and delivers to factory (preferably within 2h) within the shortest time；
Select: the sorosis delivering to factory is screened, remove Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；
Squeezing: being squeezed by the sorosis of select, fruit juice temperature control enters tank, and temperature controls at 10 DEG C, the volume of fruit juice reaches the 90% of fermentation tank, is that 60mg/L adds sulfurous acid according to consumption simultaneously；
Add pectase: pectase consumption, at 5g/L, is uniformly added into fermentation tank after activating 40 minutes with 40 DEG C of warm water while pan feeding；
Carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends and can reach 11%-15%, 17.5g sugar and change into 1 degree of ethanol so that total sugar content is at 192.5g/L-262.5g/L；
Add yeast and carry out temperature controlled fermentation: yeast (DV10) consumption, at 25g/L, enters tank and adds yeast after 24 hours, then make it naturally rise again, and during fermentation, temperature controls at 14 DEG C-16 DEG C, and sugar is monitored；
Play circulation: fermentation starts 24 and as a child carried out playing periodic duty, only beats circulation primary at whole yeast phase；
Monitoring sugar: the sugar of moment detection fermentation liquid during the fermentation, sugar adds brandy when dropping to 30g/L, and is stirred continuously；(also constantly to detect alcoholic strength, calculate the volume that should add brandy, it is preferred that the ethanol number of degrees are brought up to 18 degree)
Filter lower glue to filter: be filtered after yeast is stopped action, after filtration, carry out lower glue, utilize the Bentonite of 1g/L to be filtered removing protein, be filtered after lower glue；
Freezing and filtering: wine liquid is lowered the temperature after filtering by lower glue, temperature drops to-5 DEG C and keeps 15 days removing tartaric acid, is then filtered；
Fill: wine liquid is risen again to 20 DEG C and carry out fill.
Wherein, the manufacturing process of the Fructus Mori brandy of addition is:
Pluck: the sorosis selecting Maturity good is plucked, and delivers to factory (preferably within 2h) within the shortest time.
Select: the sorosis delivering to factory is screened, remove Fructus Pyracanthae and mould fruit, select purple fruit as far as possible；
Broken: being crushed by the sorosis of select, temperature control enters tank, and temperature controls at 10 DEG C, it is that 60mg/L adds sulfurous acid according to consumption simultaneously；
Add pectase: pectase consumption, at 5.5g/L, is uniformly added into fermentation tank after activating 40 minutes with 40 DEG C of warm water while pan feeding；
Carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends and can reach 11%-15%, 17.5g sugar and change into 1 degree of ethanol so that total sugar content is at 192.5g/L-262.5g/L.
Add yeast and carry out temperature controlled fermentation: yeast (D254) consumption, at 28g/L, enters tank and adds yeast after 24 hours, then make it naturally rise again, and during fermentation, temperature controls at 18 DEG C 22 DEG C, and sugar is monitored.(activated yeast mode: the fruit juice adjusting sugar is added and connects in juice bucket, be subsequently adding yeast, continuous stirring 10 minutes, then place 20 minutes, join fermentation tank when a large amount of bubble of oil produces)；
Playing circulation: carry out in sweat playing periodic duty, put into by bottom by fruit juice and connect logical oxygen in juice bucket, and squeeze into from fermentation tank top, constantly wash away skin slag in the process squeezed into fruit juice, the liquid every time playing circulation at least accounts for 1/3rd of whole fermentation tank；
After pol drops to 4g/L, fermentation terminates；
Skin slag squeezes: after being poured out by the free juice fermented, squeezed by skin slag, the skin slag after being squeezed；
Add water: add the water of 20% according to the weight of skin slag, feed the mixture in boiler.(after adding water, wanting Jiang Shui and Pi slag to be sufficiently mixed)
Single flash: the skin slag after squeezing adds the water of its weight 20%, join after mixing in boiler, add thermal distillation, it is completely distilled off obtaining 1.4 times of volume that the volume of liquid is generally the water of addition, in still-process, take the 1%-79% (volume) of the whole liquid distillate of gained, cast out foreshot and liquor tailing；
Second distillation: single flash gained liquid is added and distills unit type second distillation to Charente, take the fraction that volume ratio is 1%-70%, to manufacture the brandy that alcoholic strength is for 72 degree, cast out foreshot and liquor tailing；
Aging: gained wine liquid is entered aging in oak barrel, the volume of wine liquid accounts for the 98.5%-99% of oak barrel, and to add weekly wine liquid in oak barrel.It addition, a part of brandy is directly bottled, deposit in bottle.(brandy in oak barrel constantly to be tasted, in order to determines a barrel time).
Certainly it will be appreciated that, although having been carried out description above by the example of the present invention, but being so deemed to fall as in broad range of the present invention in this paper with other improvement and change of will be apparent to those skilled in the science that the present invention is made.Therefore, although the present invention reference has been made to preferred embodiment be described, but, its meaning is not that the method making tool novelty is restricted therefrom, on the contrary, it is intended to the various improvement within the broad range including meeting part disclosed above, claim and equivalent modifications.
Claims (2)
1. the manufacture method of a Fructus Mori fortified wine, it is characterised in that concrete manufacture method is as follows:
1) pluck, select, squeeze: the purple mulberry fruit implementation pluck, selected Maturity good is raw material, squeezes, fruit juice is squeezed into fermentation tank, the volume of fruit juice reaches the 90% of fermentation tank, adding sulfurous acid according to the amount of 60mg/L, temperature control enters tank, and temperature controls at 10 DEG C simultaneously；
2) add pectase: with 40 DEG C of warm water activation pectases 40 minutes, pectase consumption was at 4g/L-6g/L, with step 1) in squeeze after fruit juice be uniformly added into fermentation tank simultaneously；
3) carry out composition detection, and adjust alcoholic strength after sugar makes fermentation ends and reach 11%-15%, 17.5g sugar and change into 1 degree of ethanol so that total sugar content is at 192.5g/L-262.5g/L；
4) add yeast and carry out temperature controlled fermentation: yeast consumption is at 20g/L-30g/L, and raw material enters tank and adds yeast after 24 hours, naturally rises again to 14 DEG C-16 DEG C, and pol is monitored；
5) circulation is played: fermentation once plays circulation after starting 24 hours；
6) when the pol of fermentation liquid drops to 30g/L, detecting alcoholic strength, add brandy, fermentation terminates, and is stirred continuously, and the amount wherein adding brandy draws according to the wine liquid of alcoholic strength needed for product and detection and the brandy accuracy computation of addition；
7) glue under: filter, with glue under the Bentonite that consumption is 1g/L, then filter；
8) freezing: gained wine liquid to be carried out being cooled to-5 DEG C, keeps 15 days, be then filtered；
9) fill: wine liquid is risen again to 20 DEG C and carry out fill.
2. a Fructus Mori fortified wine, it is characterised in that obtain with method preparation described in 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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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN109161457A (en) * | 2018-09-29 | 2019-01-08 | 淮阴工学院 | The preparation method of mulberry brandy |
| 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 |
| CN109797079A (en) * | 2019-04-08 | 2019-05-24 | 李振锋 | Mulberry fruit wine production technology |
| 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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| 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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| 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 |
Non-Patent Citations (1)
| Title |
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| 桑椹酒食用药用价值与加工技术;张艳丽等;《中国林副特产》;20050831(第4期);第30－31页 * |
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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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