CN105779194A - Making method for mulberry distilled liquor - Google Patents
Making method for mulberry distilled liquor Download PDFInfo
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- CN105779194A CN105779194A CN201610247786.6A CN201610247786A CN105779194A CN 105779194 A CN105779194 A CN 105779194A CN 201610247786 A CN201610247786 A CN 201610247786A CN 105779194 A CN105779194 A CN 105779194A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to a making method for mulberry distilled liquor. The making method comprises the following making steps that 1, side fermentation fruits which are ripe in the same period as mulberries are collected, and side fermentation fruit fermentation fruit mash is obtained; 2, on the mulberry harvesting site, once a mulberry fermentation drum is filled, the side fermentation fruit fermentation fruit mash is added immediately, and fermentation starts; 3, fermented peel pomace and juice are separated out; 4, the separated juice is distilled with a distiller to obtain the mulberry distilled liquor and high-temperature residual liquor; 5, the separated fermented peel pomace and the high-temperature residual liquor obtained after distilling are mixed, and sugar and yeast powder are added for preparing peel pomace fruit mash; 6, after the obtained mulberry peel pomace fruit mash is cooled, secondary fermentation is conducted; 7, after secondary fermentation of the mulberry peel pomace fruit mash is completed, peel pomace distilling is conducted on the mulberry peel pomace fruit mash through the distiller, and the mulberry peel pomace distilled liquor is obtained. The making method has the advantages that harm of acetic acid bacteria is eliminated, and the influences of sulfur dioxide on the mulberry distilled liquor are avoided.
Description
Technical field
The present invention relates to the brew field of Eaux-De-Vie, be specifically related to the brewing method of a kind of Fructus Mori Spirit.
Background technology
Fructus Mori Spirit is the fruit distillate liquor of a kind of high-quality, but there is a lot of problems in its existing brewing process, specifically includes that
1, in sweat, morat easily aoxidizes, and forms aldehydes, and the taste of Spirit is not good；
2, Fructus Mori are aggregate fruit, have substantial amounts of fruit juice to secrete during maturation, yeast phase compole easy infection acetic acid bacteria, and the situation that alcohol fermentation is fermented together with acetic acid happens occasionally, and acetic acid is volatile acid, it is easy to enter in Spirit；
3, using sulfur dioxide is prevent acetylizad effective ways, but in still-process, sulfur dioxide can enter in Spirit in a large number, produces dense sulfur smoke, and therefore in the brewing process of Spirit, sulfur dioxide is prohibited from using；
4, Fructus Mori pectin content is high, can produce more methanol in sweat.
Summary of the invention
In sum, in order to overcome the deficiencies in the prior art, the technical problem to be solved is to provide the brewing method of a kind of Fructus Mori Spirit.
The technical scheme is that the brewing method of a kind of Fructus Mori Spirit, the making step including following:
The brewing method of a kind of Fructus Mori Spirit, it is characterised in that include following making step:
(1) before Fructus Mori of gathering, gather the side fermentation fruit ripe with Fructus Mori same periods, to inoculating saccharomyces cerevisiae after side fermentation fruit sterilizing, then pass into filtrated air and carry out sealed fermenting, and make side fermentation fruit be in the good fermentation stage of cleaning-less bacteria infection, obtain side fermentation fruit fermented liquor；
(2) at Fructus Mori scene of gathering, often complete the filling of one fermenter of Fructus Mori, at once add the side fermentation fruit fermented liquor being in good fermentation stage that step (1) prepares, start the fermentation of Fructus Mori；
(3) Fructus Mori fermentation starts occur when acetic acid infects, and isolates skin slag and the fruit juice of fermentation；
(4) isolated for step (3) fruit juice use distillator distillation respectively obtain liquid more than Fructus Mori Spirit and high temperature；
(5) liquid mixing more than the high temperature obtained after isolated for step (3) fermentation skin slag and step (4) being distilled, and carry out heat sterilization, it is simultaneously introduced the sugared modulation carrying out skin slag fruit mash with yeast powder；
(6), after Fructus Mori skin slag fruit mash cooling step (5) obtained, add the side fermentation fruit fermented liquor that step (1) prepares, carry out ferment in second time；
(7), after Fructus Mori skin slag fruit mash completes ferment in second time, use distillator that it is carried out belt leather slag distillation, obtain Fructus Mori skin slag Spirit.
The invention has the beneficial effects as follows: do not use any chemical method to carry out the brew of Fructus Mori Spirit, namely by main fruit Fructus Mori and side fermentation fruit two fruit fermentation, successively perform twice at fermentation, fermenting twice is to there being twice distillation, and twice distillation respectively obtains Fructus Mori Spirit and Fructus Mori skin slag Spirit, eliminates the harm of acetic acid bacteria, avoid sulfur dioxide, methanol and fusel are for the impact of Fructus Mori Spirit, and it is pure that brew has gone out aroma, has the Fructus Mori Spirit of special fruital.
On the basis of such scheme, the present invention can also do improvement further below:
Further, gathering side fermentation fruit at first 3 days of Fructus Mori of gathering in step (1), this side fermentation fruit is non-polymeric fruit fruit.
What adopt above-mentioned further scheme has the beneficial effect that the fresh and vigor keeping side fermentation fruit fruit mash.
Further, described non-polymeric fruit fruit is Fructus Pruni and/or Armeniaca mume Sieb..
The acidity having the beneficial effect that Fructus Pruni and Armeniaca mume Sieb. adopting above-mentioned further scheme is high, it is possible to suppress varied bacteria growing, keeps the healthy fermentation of side fermentation fruit mash cleaning-less bacteria infection.
Further, in step (1), the saccharomyces cerevisiae inoculum concentration of side fermentation fruit fermentation is 5%-15%.
Further, the weight amount adding side fermentation fruit fermented liquor in step (2) is not less than the 5% of fermentation Fructus Mori weight.
Further, the fruit juice of isolated fermentation in step (3), containing residual sugar and acetic acid.
Further, described making step also includes mixed preparing step after step (7), and described mixed preparing step is that the Fructus Mori skin slag wine that morat prepared for step (4) and step (7) prepare is carried out mixed preparing.
What adopt above-mentioned further scheme has the beneficial effect that the taste according to individual, and namely namely the Fructus Mori Spirit that twice prepares can steam drinks, it is also possible to independent or mixing aging.
Further, in any process containing Fructus Mori fermentation, all adopt what food grade plastic film or food grade silicone closed fermentation bung to keep away oxygen measure.
What adopt above-mentioned further scheme has the beneficial effect that the Fructus Mori oxidative phenomena reduced in sweat.
Detailed description of the invention
Below in conjunction with instantiation, principles of the invention and feature being described, example is served only for explaining the present invention, is not intended to limit the scope of the present invention.
A kind of brewing method of Fructus Mori Spirit, the making step including following:
(1) before Fructus Mori of gathering, gather and the side fermentation fruit of the main fermentation Fructus Mori maturation same period, and the fermentation of side fermentation fruit is at the good fermentation stage of cleaning-less bacteria infection.Gather side fermentation fruit and be at the good fermentation stage of cleaning-less bacteria infection and preferably completed at first 3 days of Fructus Mori of gathering.This side fermentation fruit is non-polymeric fruit fruit, it is preferred that: described non-polymeric fruit fruit is Fructus Pruni and/or Armeniaca mume Sieb..To inoculating saccharomyces cerevisiae 5%-15% after side fermentation fruit sterilizing, then pass into filtrated air and carry out sealed fermenting, and make side fermentation fruit be in the good fermentation stage of cleaning-less bacteria infection, obtain side fermentation fruit fermented liquor.Or obtain side fermentation fruit fermented liquor by following method: in the side fermentation fruit of fermentation, increase sugar, yeast nutrition and be continuously replenished broken fresh fruit.
(2) at Fructus Mori scene of gathering, often completing the filling of one fermenter of Fructus Mori, at once add the side fermentation fruit fermented liquor in the active fermentation stage that is in that step (1) prepares, start the fermentation of Fructus Mori, this is first time fermentation.Side fermentation fruit fermented liquor Main Function is the inoculum concentration of increasing Fructus Mori fermentation, it is ensured that Fructus Mori startup is fermented successfully, it is to avoid infects acetic acid bacteria during Fructus Mori fermentation, and causes that startup is fermented unsuccessfully.
(3) after Fructus Mori fermentation starts to produce acetic acid, isolate marc and fruit juice, because Fructus Mori fermentation fruit mash starts to produce smell of vinegar time-division separating fruit slag and fruit juice, it is possible to obtain more Fructus Mori Spirit, the acetic acid that volatility is stronger simultaneously enters into the esterification be conducive in Spirit in its stuffed process.
(4) isolated for step (3) fermented juice uses distillator distillation obtain liquid more than morat and high temperature, wherein isolate the Best Times of marc and fruit juice for after Fructus Mori ferment 3 days.This is first time distillation, and obtains Fructus Mori Spirit.
(5) more than the high temperature that marc step (3) separated and step (4) obtain, liquid is mixed to get Fructus Mori skin slag fruit mash, this Fructus Mori skin slag fruit mash is heated sterilizing, it is simultaneously introduced sugar and yeast nutrition carries out fruit mash modulation, make Fructus Mori skin slag fruit mash that the requirement of alcohol distillation after completing fermentation, can be reached.
(6) after being cooled down by the Fructus Mori skin slag fruit mash after step (5) sterilizing, adding the side fermentation fruit fermented liquor that step (1) prepares, ferment, this is second time fermentation.Second time fermentation is same adds the side fermentation fruit fermented liquor being in the active fermentation stage, and serves the same role.
(7) after Fructus Mori skin slag fruit mash completes ferment in second time, then with distillator, it being carried out belt leather slag distillation, this is second time distillation, can obtain Fructus Mori skin slag Spirit equally.
It addition, in above-mentioned twice Fructus Mori sweat adopt plastic foil close fermenter keep away oxygen measure, it is ensured that ferment effect, it is to avoid the oxidation of Fructus Mori fruit mash.Also including blend step after step (7), blend step refers to the Fructus Mori skin slag wine mixing aging that the morat prepare step (3) and step (6) prepare.Namely the Fructus Mori Spirit that above-mentioned twice prepares, can steam according to the taste of individual and namely drink, it is also possible to independent or mixing aging.
Above-mentioned brewing method, whole process does not use any chemical method to carry out sterilization treatment two to guide fruit mash to ferment, including:
1, side fermentation fruit by natural fermentation or uses artificial yeast to start self fermentation, owing to using the side fermentation fruit that acetic acid bacteria infectiosity is little, it is possible to avoid using sulfur dioxide；
2, namely Fructus Mori first time fermentation starts in field the Fructus Mori fermentation gathered, and strengthens, by side fermentation fruit fermented liquor, the inoculum concentration that Fructus Mori ferment, and guides Fructus Mori to rapidly enter vigorous fermentation stage, it is suppressed that varied bacteria growing.It is use there is liquid more than higher temperature control single flash to the sterilization treatment that carries out of Fructus Mori skin slag that will carry out second time fermentation, after sugaring combination cooling, start second time fermentation, fermenting twice does not all use sulfur dioxide, and the healthy yeast being dependent in side fermentation fruit fermented liquor quickly forms advantage fermentative microflora, it is achieved the control to miscellaneous bacteria.
The fermenting twice of Fructus Mori, namely performs twice at fermentation to a collection of Fructus Mori.First time fermentation is what to start at the scene, orchard of Fructus Mori of gathering, and fermentation now is the process of the fermentation simultaneously carried out for main yeast and acetic acid bacteria with yeast, about 3 days generally after fermentation, Fructus Mori fermentation fruit mash souring, produces the smell of vinegar.At this moment separate marc and fruit juice, and fruit juice is distilled, with vinasse, isolated marc is carried out pasteurization, after cooling, start the second time fermentation of Fructus Mori with side fermentation fruit fermented liquor.Owing to first time fermentation is complete not, marc and in vinasse containing certain sugar and aromatic substance, after the second time of supplementary sugar has been fermented, still can obtain the fermentation fruit mash with Fructus Mori exemplary fragrance.The first time purpose of fermentation is to avoid the Fructus Mori containing a large amount of acetic acid bacterias are carried out chemosterilization process, comply with the distillation requirement without sulfur dioxide of the fermentation fruit mash, the purpose of second time fermentation is that the Fructus Mori skin slag of incomplete fermentations is carried out physical sterilization by the heat energy of liquid more than the high temperature after utilizing distillation, make full use of residual sugar and the aromatic substance of first time fermentation, increase the yield of Fructus Mori Spirit.
Twice distillation, SD wine distillator (patent No.: 201510874071.9) all can be used to complete, distill respectively with the Fructus Mori of a collection of priority fermenting twice, first time distillation is to the on-the-spot Fructus Mori fermented juice started of gathering, distilling after it ferments 3 days, second time distillation is that the Fructus Mori skin slag fermented again is carried out after it completes fermentation.
Any chemical method is not used to carry out the brew of Fructus Mori Spirit, namely by main fruit Fructus Mori and side fermentation fruit two fruit fermentation, successively perform twice at fermentation, fermenting twice is to there being twice distillation, and twice distillation obtains Fructus Mori Spirit and Fructus Mori skin slag Spirit respectively, eliminates the harm of acetic acid bacteria, avoid sulfur dioxide, methanol and fusel are for the impact of Fructus Mori Spirit, and it is pure that brew has gone out aroma, has the Fructus Mori Spirit of special fruital.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (8)
1. the brewing method of a Fructus Mori Spirit, it is characterised in that include following making step:
(1) before Fructus Mori of gathering, gather the side fermentation fruit ripe with Fructus Mori same periods, to inoculating saccharomyces cerevisiae after side fermentation fruit sterilizing, then pass into filtrated air and carry out sealed fermenting, and make side fermentation fruit be in the good fermentation stage of cleaning-less bacteria infection, obtain side fermentation fruit fermented liquor；
(2) at Fructus Mori scene of gathering, often complete the filling of one fermenter of Fructus Mori, at once add the side fermentation fruit fermented liquor being in good fermentation stage that step (1) prepares, start the fermentation of Fructus Mori；
(3) Fructus Mori fermentation starts occur when acetic acid infects, and isolates skin slag and the fruit juice of fermentation；
(4) isolated for step (3) fruit juice use distillator distillation respectively obtain liquid more than Fructus Mori Spirit and high temperature；
(5) liquid mixing more than the high temperature obtained after isolated for step (3) fermentation skin slag and step (4) being distilled, and carry out heat sterilization, it is simultaneously introduced the sugared modulation carrying out skin slag fruit mash with yeast powder；
(6), after Fructus Mori skin slag fruit mash cooling step (5) obtained, add the side fermentation fruit fermented liquor that step (1) prepares, carry out ferment in second time；
(7), after Fructus Mori skin slag fruit mash completes ferment in second time, use distillator that it is carried out belt leather slag distillation, obtain Fructus Mori skin slag Spirit.
2. brewing method according to claim 1, it is characterised in that gathering side fermentation fruit at first 3 days of Fructus Mori of gathering in step (1), this side fermentation fruit is non-polymeric fruit fruit.
3. brewing method according to claim 2, it is characterised in that described non-polymeric fruit fruit is Fructus Pruni and/or Armeniaca mume Sieb..
4. brewing method according to claim 1, it is characterised in that in step (1), the saccharomyces cerevisiae inoculum concentration of side fermentation fruit fermentation is 5%-15%.
5. brewing method according to claim 1, it is characterised in that the weight amount adding side fermentation fruit fermented liquor in step (2) is not less than the 5% of fermentation Fructus Mori weight.
6. brewing method according to claim 1, it is characterised in that the fruit juice of isolated fermentation in step (3), containing residual sugar and acetic acid.
7. brewing method according to claim 1, it is characterized in that, described making step also includes mixed preparing step after step (7), and described mixed preparing step is that the Fructus Mori skin slag wine that morat prepared for step (4) and step (7) prepare is carried out mixed preparing.
8., according to the arbitrary described brewing method of claim 1 to 7, it is characterised in that in any process containing Fructus Mori fermentation, all adopt what food grade plastic film or food grade silicone closed fermentation bung to keep away oxygen measure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610247786.6A CN105779194B (en) | 2016-04-20 | 2016-04-20 | A kind of brew method of mulberries Spirit and mulberries skin slag Spirit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610247786.6A CN105779194B (en) | 2016-04-20 | 2016-04-20 | A kind of brew method of mulberries Spirit and mulberries skin slag Spirit |
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| CN105779194A true CN105779194A (en) | 2016-07-20 |
| CN105779194B CN105779194B (en) | 2019-03-05 |
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| CN201610247786.6A Expired - Fee Related CN105779194B (en) | 2016-04-20 | 2016-04-20 | A kind of brew method of mulberries Spirit and mulberries skin slag Spirit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570386A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of morat |
| CN108949444A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of reinforced mulberry fruit wine |
| CN108949443A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of fresh type mulberry fruit wine |
| CN113717817A (en) * | 2021-10-21 | 2021-11-30 | 赵新玲 | Process for preparing primary pulp liquor by fermenting and distilling peach |
| CN114426912A (en) * | 2021-12-24 | 2022-05-03 | 四川黑金椹阳光农业有限公司 | Mulberry distilled liquor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN104419592A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Method for brewing grape white wine |
| CN105462764A (en) * | 2015-12-30 | 2016-04-06 | 桂林市农业科学院 | Production line of fruit distilled liquor and producing method thereof |
-
2016
- 2016-04-20 CN CN201610247786.6A patent/CN105779194B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102058A (en) * | 2009-12-18 | 2011-06-22 | 张晓东 | Production process for mulberry glutinous rice wine |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN104419592A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Method for brewing grape white wine |
| CN105462764A (en) * | 2015-12-30 | 2016-04-06 | 桂林市农业科学院 | Production line of fruit distilled liquor and producing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570386A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of morat |
| CN108949444A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of reinforced mulberry fruit wine |
| CN108949443A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of fresh type mulberry fruit wine |
| CN113717817A (en) * | 2021-10-21 | 2021-11-30 | 赵新玲 | Process for preparing primary pulp liquor by fermenting and distilling peach |
| CN114426912A (en) * | 2021-12-24 | 2022-05-03 | 四川黑金椹阳光农业有限公司 | Mulberry distilled liquor and preparation method thereof |
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| CN105779194B (en) | 2019-03-05 |
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Granted publication date: 20190305 |