CN104726287A - Mulberry wine preparation method - Google Patents
Mulberry wine preparation method Download PDFInfo
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- CN104726287A CN104726287A CN201510177093.XA CN201510177093A CN104726287A CN 104726287 A CN104726287 A CN 104726287A CN 201510177093 A CN201510177093 A CN 201510177093A CN 104726287 A CN104726287 A CN 104726287A
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- altar
- mulberries
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a mulberry wine preparation method and belongs to the technical field of beverage processing. The mulberry wine preparation method specifically includes the steps of picking, cleaning, drying, pulping, fermenting, sealing, filtering and secondary fermentation. With the method, defections of ordinary mulberry wine preparation procedures are complicated and brewed wine cannot be clarified and has a sour taste are overcome. The mulberry wine preparation method has the advantages that antibacterial agents are not added in the manufactured mulberry wine, suspended matters and sediments are avoided, the alcoholic strength ranges from 5 degrees to 8 degrees, total sugar (counted as inverted sugar) ranges from 25g/100ml to 30g/100ml, and total acid (counted as citric acid) ranges from 0.3g/100ml to 0.5g/100ml; the mulberry wine is inviting deep ruby purple in color, crystal and transparent, special simple but elegant aroma and ageing aroma of mulberries are achieved, the wine is sour and sweet in taste, mellow and delicious, fragrant and pleasant, lasting in aftertaste and simple in process and method.
Description
Technical field
The present invention relates to fruit wine processing technology, be specifically related to a kind of preparation method of morat, belong to drink processing technique field.
Background technology
The wine that morat uses mulberry fruit (mulberries) to be brewed to exactly, belonging to fruit wine, is the superfine product among fruit wine, the effect having nourishing, take care of health and enrich blood.After drinking, the ice-cold defect of trick can be improved, more enrich blood, keep fit, beneficial liver, kidney tonifying, the effect such as improving eyesight.
Flourish along with silkworm industry, mulberry field area constantly expands, and mulberries output also constantly increases, and gives to produce morat and provide sufficient raw material, and the various places masses also like oneself picking up the brewed morat of mulberries to mulberry field.The method preparing morat is also varied, and useful rice is prepared together, and useful white wine is brewed, operation is all very complicated, and the wine that many methods are brewed cannot be clarified, again with tart flavour, failure is brewageed in explanation, and inside wine liquid, certain contaminant overstandard, can not drink.
Summary of the invention
goal of the invention:according to the defect of prior art, the invention provides a kind of preparation method of morat, do not add antiseptic-germicide, operation is simple, and sweet-smelling is good to eat, and color is dark jewel red-purple, bright transparent.
technical scheme: for reaching goal of the invention, the present invention by the following technical solutions:
1, pluck: when annual 3 ~ April, mulberries were ripe, the qualified mulberry fruit that the lower nothing cutting redness, red-purple or purple to mulberry field scissors goes bad.
2, clean: the clear water fresh mulberries that harvesting is returned being placed in flowing is cleaned, and mulberries are the same with strawberry, although look at very clean, have a lot of parasites above reality, so will clean up, during cleaning mulberries, action is light, can not use hand rubbing, can broken skin.
3, airing: the place mulberries of wash clean being laid in room ventilated, waits natural air drying.
4, pull an oar: by hand or fruit juice mixer the mulberries after natural air drying are broken into pulp, impurity such as removing carpopodium etc.
5, ferment: poured into by pulp in fermenting container, fermenting container can be ceramic jar, glass altar or Stainless Steel Ware, fermentation altar is wanted wash clean in advance and is passed through sterilization.Add the ratio of 0.8 ~ 1.2 jin of water, 150 ~ 200 grams of rock sugar, 6 ~ 8 grams of yeast juices in 1 jin of pulp, first water is poured into together with rock sugar in the altar containing pulp and stir, then yeast juice is poured into mix.
6, Feng Tan: yeast meeting in early stage amount reproduction, by dead for the sealing of altar mouth, can not can produce a large amount of carbon dioxides during fermentation, need to discharge, and the growth needs oxygen of yeast, so enclose lid with gauze to cover jar gently.
7, filter: ferment after 3 ~ 4 days, liquid gauze of filling a wine cup for leaches.
8, second time fermentation: loaded in clean altar by the wine liquid filtered out, then add rock sugar, rock sugar amount adds 8 ~ 10 grams by 1 jin of wine liquid, then seals, and again ferments 2 ~ 3 days, morat.
beneficial effect: the Mublerry wine that the present invention produces does not add antiseptic-germicide, no suspended substance and precipitation, alcoholic strength 5 ~ 8 degree, total reducing sugar (in Nulomoline) 25 ~ 30 grams/100 milliliters.Total acid (with citrometer) 0.3 ~ 0.5 gram/100 milliliters.Color presents tempting dark jewel red-purple, bright transparent, and have the distinctive plain fruital of mulberries and ageing aroma, entrance is sour-sweet, and sweet-smelling is good to eat, and dense fragrance pleases people, and silk floss is prolonged in aftertaste, and operation is simple, and method is easy, and general family all can prepare.
embodiment:
Be that a step illustrates technical scheme, the invention provides 3 specific embodiments.
embodiment 1: a kind of preparation method of morat, step is as follows:
1, pluck: when annual 3 ~ April, mulberries were ripe, the qualified mulberry fruit that the lower nothing cutting redness, red-purple or purple to mulberry field scissors goes bad;
2, clean: the clear water fresh mulberries that harvesting is returned being placed in flowing is cleaned, during cleaning mulberries, action wants light, can not use hand rubbing;
3, airing: the place mulberries of wash clean being laid in room ventilated, waits natural air drying;
4, pull an oar: by hand the mulberries after natural air drying are broken into pulp, the impurity such as removing carpopodium;
5, ferment: pulp being poured in the ceramic jar for fermenting, adding the ratio of 0.8 jin of water, 150 grams of rock sugar, 6 grams of yeast juices in 1 jin of pulp, first water is poured into together with rock sugar in the altar containing pulp and stir, then yeast juice is poured into mix;
6, Feng Tan: yeast meeting in early stage amount reproduction, by dead for the sealing of altar mouth, can not enclose lid with gauze and cover jar gently;
7, filter: ferment after 3 days, liquid gauze of filling a wine cup for leaches;
8, second time fermentation: loaded in clean altar by the wine liquid filtered out, then add rock sugar, rock sugar amount adds 8 grams by 1 jin of wine liquid, then seals, and again ferments 2 days, morat.
embodiment 2: a kind of preparation method of morat, comprises the steps:
1, harvesting: when annual March, mulberries were ripe, the qualified mulberry fruit that the lower nothing cutting redness, red-purple or purple to mulberry field scissors goes bad;
2, clean: the clear water fresh mulberries that harvesting is returned being placed in flowing is cleaned, during cleaning mulberries, action wants light, can not use hand rubbing;
3, airing: the place mulberries of wash clean being laid in room ventilated, waits natural air drying;
4, pull an oar: with fruit juice mixer, the mulberries after natural air drying are broken into pulp, the impurity such as removing carpopodium;
5, ferment: poured into by pulp in the glass altar for fermenting, glass altar is wanted wash clean in advance and is passed through sterilization.Add the ratio of 1.0 jin of water, 180 grams of rock sugar, 7 grams of yeast juices in 1 jin of pulp, first water is poured into together with rock sugar in the altar containing pulp and stir, then yeast juice is poured into mix;
6, Feng Tan: yeast meeting in early stage amount reproduction, by dead for the sealing of altar mouth, can not enclose lid with gauze and cover jar gently;
7, filter: ferment after 4 days, liquid gauze of filling a wine cup for leaches;
8, second time fermentation: loaded in clean altar by the wine liquid filtered out, then add rock sugar, rock sugar amount adds 9 grams by 1 jin of wine liquid, then seals, and again ferments 3 days, morat.
embodiment 3: a kind of preparation method of morat, comprises the steps:
1, harvesting: when annual April, mulberries were ripe, the qualified mulberry fruit that the lower nothing cutting redness, red-purple or purple to mulberry field scissors goes bad;
2, clean: the clear water fresh mulberries that harvesting is returned being placed in flowing is cleaned, during cleaning mulberries, action wants light, can not use hand rubbing;
3, airing: the place mulberries of wash clean being laid in room ventilated, waits natural air drying;
4, pull an oar: the mulberries after natural air drying are broken into pulp by fruit juice mixer, the impurity such as removing carpopodium;
5, ferment: poured into by pulp in the Stainless Steel Ware for fermenting, Stainless Steel Ware is wanted wash clean in advance and is passed through sterilization.Add the ratio of 1.2 jin of water, 200 grams of rock sugar, 8 grams of yeast juices in 1 jin of pulp, first water is poured into together with rock sugar in the altar containing pulp and stir, then yeast juice is poured into mix;
6, Feng Tan: yeast meeting in early stage amount reproduction, by dead for the sealing of altar mouth, can not enclose lid with gauze and cover jar gently;
7, filter: ferment after 4 days, liquid gauze of filling a wine cup for leaches;
8, second time fermentation: loaded in clean altar by the wine liquid filtered out, then add rock sugar, rock sugar amount adds 10 grams by 1 jin of wine liquid, then seals, and again ferments 3 days, morat.
Claims (3)
1. a preparation method for morat, is characterized in that comprising the following steps: (1) plucks: when annual 3 ~ April, mulberries were ripe, the qualified mulberry fruit that the lower nothing cutting redness, red-purple or purple to mulberry field scissors goes bad; (2) clean: the clear water fresh mulberries that harvesting is returned being placed in flowing is cleaned; (3) airing: the place mulberries of wash clean being laid in room ventilated, waits natural air drying; (4) pull an oar: by hand or fruit juice mixer the mulberries after natural air drying are broken into pulp, removing impurity; (5) ferment: poured into by pulp in the altar for fermenting, fermentation altar is wanted wash clean in advance and through sterilization, is first poured into together with rock sugar by water in the altar containing pulp and stir, then yeast juice is poured into mixing; (6) altar is sealed: yeast meeting in early stage amount reproduction, by dead for the sealing of altar mouth, can not enclose lid with gauze and cover jar gently; (7) filter: ferment after 3 ~ 4 days, liquid gauze of filling a wine cup for leaches; (8) second time fermentation: loaded in clean altar by the wine liquid filtered out, then add rock sugar, rock sugar amount adds 8 ~ 10 grams by 1 jin of wine liquid, then seals, and again ferments 2 ~ 3 days, morat.
2. morat preparation method according to claim 1, is characterized in that the amount that described step (5) adds water, rock sugar and yeast juice is: add 0.8 ~ 1.2 jin of water, 150 ~ 200 grams of rock sugar, 6 ~ 8 grams of yeast juices by 1 jin of pulp.
3. morat preparation method according to claim 2, what it is characterized in that described step (5) is ceramic jar for the altar fermented.
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CN201510177093.XA CN104726287A (en) | 2015-04-15 | 2015-04-15 | Mulberry wine preparation method |
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CN201510177093.XA CN104726287A (en) | 2015-04-15 | 2015-04-15 | Mulberry wine preparation method |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106047551A (en) * | 2016-06-03 | 2016-10-26 | 江门市桑科氏酒业有限公司 | Mulberry wine making technology and mulberry wine obtained through same |
CN107057952A (en) * | 2017-06-28 | 2017-08-18 | 无锡启集智能科技有限公司 | A kind of brewing method of morat |
CN107223978A (en) * | 2017-04-27 | 2017-10-03 | 佛山市光明前途科技有限公司 | A kind of mulberries fermented product and its manufacture method for kidney tonifying |
CN105647735B (en) * | 2016-01-26 | 2019-09-10 | 四川贵斐紫酒业有限责任公司 | A method of removing the substance being harmful to the human body in mulberry fruit purple wine |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
KR20120133020A (en) * | 2011-05-30 | 2012-12-10 | 농업회사법인 주식회사 청보건강 | A novel mulberry extract added rice wine and method for preparation of the same |
CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
-
2015
- 2015-04-15 CN CN201510177093.XA patent/CN104726287A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
KR20120133020A (en) * | 2011-05-30 | 2012-12-10 | 농업회사법인 주식회사 청보건강 | A novel mulberry extract added rice wine and method for preparation of the same |
CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
Non-Patent Citations (2)
Title |
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李树玲,等: "《酿酒制醋技术与实例》", 31 May 2006, 化学工艺出版社 * |
梁贵秋,等: "浅谈桑椹酒的酿制工艺与营养成分", 《中国蚕业》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105647735B (en) * | 2016-01-26 | 2019-09-10 | 四川贵斐紫酒业有限责任公司 | A method of removing the substance being harmful to the human body in mulberry fruit purple wine |
CN106047551A (en) * | 2016-06-03 | 2016-10-26 | 江门市桑科氏酒业有限公司 | Mulberry wine making technology and mulberry wine obtained through same |
CN106047551B (en) * | 2016-06-03 | 2019-05-14 | 江门桑科氏生物技术有限公司 | A kind of brewage process of mulberry fruit wine and its mulberry fruit wine of acquisition |
CN107223978A (en) * | 2017-04-27 | 2017-10-03 | 佛山市光明前途科技有限公司 | A kind of mulberries fermented product and its manufacture method for kidney tonifying |
CN107057952A (en) * | 2017-06-28 | 2017-08-18 | 无锡启集智能科技有限公司 | A kind of brewing method of morat |
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