CN105623956A

CN105623956A - Method for brewing mulberry wine through fermentation technology

Info

Publication number: CN105623956A
Application number: CN201410619977.1A
Authority: CN
Inventors: 张晶
Original assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Current assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-06-01

Abstract

The invention discloses a method for brewing mulberry wine through a fermentation technology. The method comprises carrying out primary filtration on a squeezed mulberry fruit juice through a filter cloth of 200 meshes, determining sugar content of the fruit juice subjected to primary filtration, adding white sugar into the fermentation broth to adjust a sugar degree to 20-22% and pH to 3.3-3.5, simultaneously, adding SO2 into the fermentation broth so that the fruit juice has SO2 content of 50mg/L, adding wine active dry yeast into the fruit juice according to a ratio of 5%, carrying out uniform mixing, treating the mixture in a water bath at a temperature of 30-40 DEG C for 10min, then carrying out activation, carrying out fermentation at a fermentation temperature of 25-28 DEG C, wherein after fermentation for 4h, the fermentation product is covered and sealed, replacing the fermentation container after fermentation for 9 days, carrying out fermentation and filtering the fermented fruit wine through diatomite with content of 3% to obtain clear fruit wine. The method utilizes mulberry as a raw material and a modern brewing technology to produce the natural mulberry wine with nutrition and health care effects. The method fully utilizes a mulberry resource.

Description

The method of fermentation technology brewing mulberry wine

Technical field

The invention belongs to fruit wine brewage field, a kind of method being specifically related to fermentation technology brewing mulberry wine.

Background technology

Fructus Mori is the fruit ear of perennial woody plant Mulberry, rich in sugar, organic acid, free amino acid, multivitamin and trace element, not only has high nutritive value. And there is many health cares. China is the cradle of Silk Industry, and Fructus Mori resource is very abundant. But owing to Fructus Mori water content is more than 80%, it does not have hard shell, time slightly length will be rotted, it is not easy to long-distance transport; And Fructus Mori harvest time is concentrated, part Fructus Mori, because can not process in time and rot, causes great waste.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of method of fermentation technology brewing mulberry wine, make full use of resource, be effectively reduced cost and there is good flavor quality.

The method of fermentation technology brewing mulberry wine provided by the invention, comprises the following steps: (1) plucks the Fructus Mori of 8 maturations, rejects and rots fruit and hinder cull fruit, rinse well with clear water, squeeze with rustless steel expeller after gathering, and juice, slag is separated; (2) fruit juice after squeezing is carried out initial filter with the filter cloth of 200 orders, measuring the sugar content of the fruit juice after initial filter, and add white sugar the pol of fermentation liquid is adjusted to 20 22%, it is 3.3 3.5 that acidity is adjusted to pH value, add SO2 simultaneously, make fruit juice reach 50mg/L containing SO2; (3) taking wine active dry yeast and add mixing, water-bath under the temperature conditions of 30 40 DEG C in fruit juice in the ratio of 5%, activate, seal after fermenting 4 hours after 10min, fermentation temperature is 25 28 DEG C; (4), after fermenting 9 days, change container and carry out after fermentation; (5) fruit wine good for after fermentation is filtered 1 time with the kieselguhr of 3%, obtain the fruit wine of clarification.

The method of fermentation technology brewing mulberry wine provided by the invention, it has the beneficial effects that, with Fructus Mori for raw material, the modern brewage of application, brew the Morus alba L. integrating natural, nutrition, keeping healthy into, be possible not only to make full use of Fructus Mori resource, improve the economic benefit of kind of Sang Yangcan, again can rich liquor veriety, prosperity fruit wine market.

Detailed description of the invention

Below in conjunction with an embodiment, the method for fermentation technology brewing mulberry wine provided by the invention is described in detail.

Embodiment

The method of the fermentation technology brewing mulberry wine of the present embodiment, comprises the following steps: (1) plucks the Fructus Mori of 8 maturations, rejects and rots fruit and hinder cull fruit, rinse well with clear water, squeeze with rustless steel expeller after gathering, and juice, slag is separated; (2) fruit juice after squeezing is carried out initial filter with the filter cloth of 200 orders, the sugar content of the fruit juice after mensuration initial filter, and add white sugar the pol of fermentation liquid is adjusted to 20 22%, it is 3.5 that acidity is adjusted to pH value, adds SO2 simultaneously, makes fruit juice reach 50mg/L containing SO2; (3) taking wine active dry yeast and add mixing, water-bath under the temperature conditions of 35 DEG C in fruit juice in the ratio of 5%, activate, seal after fermenting 4 hours after 10min, fermentation temperature is 2 DEG C; (4), after fermenting 9 days, change container and carry out after fermentation; (5) fruit wine good for after fermentation is filtered 1 time with the kieselguhr of 3%, obtain the fruit wine of clarification.

Claims

1. the method for a fermentation technology brewing mulberry wine, it is characterized in that: comprise the following steps: (1) plucks the Fructus Mori of 8 maturations, reject after gathering and rot fruit and hinder cull fruit, rinse well with clear water, squeeze with rustless steel expeller, juice, slag are separated; (2) fruit juice after squeezing is carried out initial filter with the filter cloth of 200 orders, measuring the sugar content of the fruit juice after initial filter, and add white sugar the pol of fermentation liquid is adjusted to 20 22%, it is 3.3 3.5 that acidity is adjusted to pH value, add SO2 simultaneously, make fruit juice reach 50mg/L containing SO2; (3) taking wine active dry yeast and add mixing, water-bath under the temperature conditions of 30 40 DEG C in fruit juice in the ratio of 5%, activate, seal after fermenting 4 hours after 10min, fermentation temperature is 25 28 DEG C; (4), after fermenting 9 days, change container and carry out after fermentation; (5) fruit wine good for after fermentation is filtered 1 time with the kieselguhr of 3%, obtain the fruit wine of clarification.