CN107236635A - A kind of preparation method of morat - Google Patents
A kind of preparation method of morat Download PDFInfo
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- CN107236635A CN107236635A CN201710491492.2A CN201710491492A CN107236635A CN 107236635 A CN107236635 A CN 107236635A CN 201710491492 A CN201710491492 A CN 201710491492A CN 107236635 A CN107236635 A CN 107236635A
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Abstract
The present invention discloses a kind of preparation method of morat, including clean mulberry fruit is beaten by (1), obtains mulberries pulp, is added after pectase, enzymeization 5~8 hours under conditions of less than 30 DEG C；(2) K is added2S2O5, saccharomyces cerevisiae, white granulated sugar, be well mixed, be sealed in fermentation Tao Tanzhong, 25~28 DEG C carry out first time fermentations, the time be 7~15 days, be filtrated to get just filtered juice；(3) it is another to take a fermentation Tao Tan, just filtered juice is added, K is added to the liquid level of the just filtered juice2S2O5, alcohol, carry out second at 22~25 DEG C after sealing and ferment, the time is 1~3 month, filtering clarification obtains mulberries former wine after the completion of fermenting for second；(4) airtight storage more than 6 months under the conditions of being placed in 15~22 DEG C, obtains ageing former wine；(5) sealed storage 15~25 days under the conditions of being placed in 2~2 DEG C, produce the morat after filtration sterilization.The preparation method is high to mulberry fruit utilization rate, and wine body yield is high, in good taste with strong fruit flavor and wine flavour, and wine body clarification color and luster is purple black full, and anthocyanidin content is high.
Description
Technical field
The present invention relates to brewing fruit wine technical field, and in particular to a kind of preparation method of morat.
Background technology
Morat is commonly called as purple wine, the superfine product belonged in fruit wine class, rich in selenium, RV, anthocyanidin, amino acid, flavones,
The mineral matter such as polysaccharide and calcium, iron, potassium, phosphorus, zinc, with very high medical value and edibility, through scientific appraisal, morat
With following effect：1st, the aliphatic acid in morat has and reduced fat, and reduces blood fat, prevents vascular sclerosis, and enhancing blood vessel is tough
Property etc. effect；2nd, morat contains black hair pigment, can make the black and glossy of hair change；3rd, morat, which has, improves skin blood confession
, nutrition skin, skin should be made delicate and the effect such as black hair, and can anti-aging；4th, morat has immunologic enhancement, can be with
Cancer-resisting；5th, the main enter liver kidney of morat, is apt to nourishing yin and nourishing blood, and fluid dryness is quenched one's thirst, intestinal dryness suitable for liver kidney deficiency of YIN-blood and body fluid deficiency
Deng disease；6th, often drinking morat can be with improving eyesight, the dry and astringent symptom of relieving eye strain.
Existing morat is generally divided into two kinds, and one kind is infusion method production, and fresh mulberry fruit is cleaned and is directly soaked in
In white wine, last and produce for more than 3 months, its yield is small, mulberry fruit utilization rate is not high, anthocyanidin dissolution is few, usually family's system
Make；Another is industrialized fermentation method production, after mulberries are beaten, in the presence of zymophyte, brewage and produces.It is existing
Fermentation method produces morat, and not enough, fermentation processes are not good, cause mulberry fruit utilization rate relatively low, greatly for its mulberry fruit pre-treatment
Mulberries pomace is measured to waste, and the morat vinosity produced is stronger, but fruit flavor is not enough, anthocyanidin content is relatively low, wine body
Color and luster is thin.
The content of the invention
In view of this, the application provides a kind of preparation method of morat, and the preparation method is high to mulberry fruit utilization rate,
Produce pomace few, wine body yield is high, morat has strong fruit flavor and wine flavour, and in good taste, wine body clarification color and luster purple is black
Full, anthocyanidin content is high.
To solve above technical problem, the technical scheme that the present invention is provided is a kind of preparation method of morat, its feature
It is：The preparation method comprises the following steps：
(1) clean mulberry fruit is beaten, obtains mulberries pulp, added after pectase, the enzyme under conditions of less than 30 DEG C
Change 5~8 hours, obtain enzyme pulp；
(2) K is added into the enzyme pulp2S2O5, saccharomyces cerevisiae, white granulated sugar, be well mixed, be sealed in fermentation Tao Tan
In, first time fermentation is carried out at 25~28 DEG C, the time is 7~15 days, and just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, the just filtered juice is added, K is added to the liquid level of the just filtered juice2S2O5, alcohol, it is close
It is honored as a queen and second of fermentation is carried out at 22~25 DEG C, the time is 1~3 month, filtering clarification obtains mulberries after the completion of fermenting for the second time
Former wine；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 15~22 DEG C；
(5) sealed storage 15~25 days under the conditions of the ageing former wine being placed in into -2~2 DEG C, is produced described after filtration sterilization
Morat.
After technical scheme from fresh mulberry fruit mashing by being handled, add pectase and carry out enzyme, then pass through
Fermentation for the first time and second of fermentation are combined, then by ageing and low-temperature storage, obtain described morat.Wherein pass through low temperature
Pectase enzyme, keeps the high activity of pectase, it is possible to increase pulp crushing juice rate and follow-up wine body clarity, by for the first time
Two sections of temperature controlled fermentations that fermentation and second of fermentation are combined, can further improve pulp crushing juice rate, improve fermentation efficiency, improve
Morat mouthfeel, and by two sections of temperature controlled fermentations and traditional aging process, the mouthfeel and fragrance of morat can be obviously improved, improve mulberry
The color and luster of Shen wine.
Wherein, when temperature is more than 30 DEG C in enzyme processing procedure, enzyme speed substantially slows down, and enzyme effect is poor, and pulp goes out
Juice rate is low, causes the waste of pulp, technical scheme is by the temperature control of enzyme processing procedure in the condition less than 30 DEG C
Under, the high activity of pectase can be kept, promotes enzyme process to carry out, crushing juice rate is improved, improves the utilization rate of pulp.
Wherein, the enzyme pulp obtained is by adding K2S2O5, saccharomyces cerevisiae, white granulated sugar carry out first time fermentation, fermentation
Temperature control is in 25~28 DEG C, K2S2O5Addition be able to ensure that enzyme pulp during the fermentation not by living contaminants, it is ensured that after
The mouthfeel of continuous wine body；Because mulberries pulp itself containing sugar can only produce 5~6%vol alcoholic strength, wine body local flavor is not enough, passes through
Fermentation can produce nearly 13%vol alcoholic strength after addition white granulated sugar, improve the local flavor of morat；Saccharomyces cerevisiae is at 25 DEG C
Ferment slow, activity is relatively low more than 28 DEG C, same fermentation is slow, by fermentation temperature control at 25~28 DEG C, be adapted to below
First time fermentation is carried out, the Rapid Fermentation of saccharomyces cerevisiae can be realized, fermentation efficiency is improved, while realizing that preferable anthocyanidin is molten
Go out effect, improve wine body colour pool.
Wherein, K is added when second ferments in liquid level2S2O5, alcohol, can in liquid level film forming, prevent miscellaneous bacteria enter fermentation
Liquid destroys fermentation process, it is ensured that the local flavor of wine body.In addition, by fermentation temperature control at a temperature of 22~25 DEG C, compared to first
Secondary fermentation, temperature is slightly lower, prevents fermenting twice temperature shock from influenceing fermentation process, while suitably slowing down fermenting speed, improves flower
Blue or green element dissolution rate, improves wine body colour pool, fruit flavor and wine flavour.
Wherein, mulberries former wine is subjected to ageing after second of fermentation, now, some contained by alcohol and fruit juice are organic
Acid reacts, and generates Ester, morat is had special fragrance, further improves the fruit flavor and aroma of wine body
Taste, can be obviously improved wine weight.
Wherein, ageing former wine is subjected to low-temperature storage after ageing, enables to some materials that can produce crystallization to separate out,
Reduce and precipitation is produced after bottling, improve the clear degree of morat, extend the shelf life simultaneously.
It is preferred that, the temperature of step (2) the first time fermentation and the temperature difference of step (3) second of fermentation are not
More than 3 DEG C.Control fermentation for the first time and the temperature difference of second of fermentation process, in the same of the suitably temperature of second of fermentation of reduction
When, it is to avoid the cataclysm of temperature, keep the stability of fermentation, it is ensured that second ferment in saccharomyces cerevisiae activity, do not make it in a steady stream not
Stopping pregnancy life alcohol, anthocyanidin, lipid material etc..It is found through experiments that, fermenting twice process, temperature gap is being no more than 3 DEG C
Preferably.
It is preferred that, step (1) described mulberry fruit is the fresh mature mulberry fruit after harvesting no more than 12h.Mulberry fruit intolerant to
Storage, elapses easily putrid and deteriorated, local flavor variation over time after harvesting, be advisable so carrying out mashing in 12 hours.
It is preferred that, the time of step (1) described enzyme is 6~8h.
It is preferred that, the time of step (2) the first time fermentation is 12~15 days.
It is preferred that, the time of step (5) the closed preservation is 20~25 days.
It is preferred that, the activity of step (1) described pectase is 4000~6000u/L, the addition of the pectase for 4~
6ppmv/L mulberries pulps.
It is more highly preferred to, the activity of step (1) described pectase is 5000~6000u/L, the addition of the pectase
For 4~5ppmv/L mulberries pulps.
It is preferred that, step (2) described K2S2O5Addition be 300~400mg/L.
It is preferred that, the addition of step (2) described saccharomyces cerevisiae for step (1) the mulberries pulp gross mass 0.6~
0.8%, the addition of the white granulated sugar is the 10~20% of step (1) the mulberries pulp gross mass, depending on the sugar content of mulberries
It is determined that.
It is preferred that, step (3) described K2S2O5Addition for 0.2~0.8ppmv/L just filtered juice, the addition of the alcohol
Measure as the 0.02~0.8% of the just filtered juice gross mass.
It is more highly preferred to, step (3) described K2S2O5Addition for 0.6~0.8ppmv/L just filtered juice, the alcohol
Addition is the 0.06~0.8% of the just filtered juice gross mass.
It is preferred that, K is added in step (2)2S2O5, saccharomyces cerevisiae, the volume of enzyme pulp after white granulated sugar is no more than corresponding
The 3/5 of fermentation pottery altar volume.2/5 space of reserved fermentation pottery altar volume, can prevent pomace from floating to overflow, destruction fermentation process
Seal.
It is preferred that, just the liquid level of filtered juice and the distance of corresponding fermentation Tao Tan opening portions are less than 5cm described in step (3).
It is preferred that, in step (2) first time fermentation process, the daily same time carries out close to the zymotic fluid in fermentation pottery altar
Close stirring.In first time fermentation process, it is necessary to keep fermentation Tao Tan's closed；During the fermentation, pomace is in dioxy simultaneously
Constantly floated in the presence of change carbon, the pomace for floating on liquid level is unfavorable for the dissolution of nutriment and anthocyanidin, therefore, using every
It carries out the mode of once closed stirring, allows the pomace of floating to be mixed with fruit juice, the utilization rate of raising pomace, while without entering
Miscellaneous bacteria, does not bring air into, does not change fermentation process, it is ensured that fermenting stability, it is ensured that the local flavor of wine body.
It is preferred that, second of fermentation carries out inverted engine in step (3) after starting 1 month, and the frequency of inverted engine is 1 time/month, continuously
Carry out 1~3 time.Second of fermentation process carries out inverted engine after starting one month, and second of fermentation now has been stablized and connect
Draw to an end, zymotic fluid can be made to contact a small amount of oxygen.
By described above, technical scheme is relative to prior art, its advantage：(1) mulberry fruit profit
High with rate, generation pomace is few, and wine body yield is high；(2) there is fruit flavor and wine flavour, local flavor and in good taste；(3) wine body clarification color
Damp purple black full, anthocyanidin content is in 730mg/mL, and compared to existing morat, its anthocyanidin content is obviously improved.
Embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
A kind of preparation method of morat described in technical scheme, comprises the following steps：
(1) 12h fresh mature mulberry fruit is no more than after choosing harvesting, mashing is cleaned, obtains mulberries pulp, add 4~
The activity of 6ppmv/L mulberries pulps be 4000~6000u/L pectases after, enzymeization 5~8 hours under conditions of less than 30 DEG C,
Obtain enzyme pulp；
(2) 300~400mg/L K are added into the enzyme pulp2S2O5, mulberries pulp gross mass 0.6~0.8%
Saccharomyces cerevisiae, sorosis starch the white granulated sugar of gross mass 10~20%, and volume is no more than the 3/5 of fermentation pottery altar volume, mixing after addition
Uniformly, fermentation Tao Tanzhong is sealed in, first time fermentation is carried out at 25~28 DEG C, the time is 7~15 days, and the daily same time is to hair
Zymotic fluid in ferment pottery altar carries out closed stirring, and just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, add the just filtered juice, filtered juice at the beginning of adding 0.2~0.8ppmv/L to liquid level
K2S2O5, first filtered juice gross mass 0.02~0.8% alcohol, the distance of liquid level and fermentation Tao Tan opening portions is not less than after addition
5cm, carries out second at 22~25 DEG C after sealing and ferments, and the time is 1~3 month, and second of fermentation is fallen after starting 1 month
Cylinder, the frequency of inverted engine is 1 time/month, is carried out continuously 1~3 time, and filtering clarification obtains mulberries former wine after the completion of second of fermentation；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 15~22 DEG C；
(5) sealed storage 15~25 days under the conditions of the ageing former wine being placed in into -2~2 DEG C, is produced described after filtration sterilization
Morat.
Wherein, the temperature and the temperature difference of step (3) second of fermentation of step (2) the first time fermentation are little
In 3 DEG C.
With reference to the setting of parameter in specific embodiment, to verify the technique effect of technical scheme.
Embodiment 1
A kind of preparation method of morat described in the present embodiment, comprises the following steps：
(1) 12h fresh mature mulberry fruit is no more than after choosing harvesting, mashing is cleaned, obtains mulberries pulp, add 5ppmv/
The activity of L mulberries pulps is after 5000u/L pectases, enzymeization 7 hours under conditions of 28 DEG C obtains enzyme pulp；
(2) 350mg/L K are added into the enzyme pulp2S2O5, mulberries pulp gross mass 0.8% saccharomyces cerevisiae, Shen
Volume is well mixed no more than the 3/5 of fermentation pottery altar volume, is sealed in fermentation after the white granulated sugar of pulp gross mass 15%, addition
Make pottery in altar, first time fermentation is carried out at 26 DEG C, the time is 14 days, the daily same time carries out close to the zymotic fluid in fermentation pottery altar
Stirring is closed, just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, add the just filtered juice, the K of filtered juice at the beginning of adding 0.7ppmv/L to liquid level2S2O5, just
Liquid level and the distance of fermentation Tao Tan opening portions are not less than 5cm after the alcohol of filtered juice gross mass 0.5%, addition, at 23 DEG C after sealing
Carry out second to ferment, the time is 2 months, second of fermentation carries out inverted engine after starting 1 month, the frequency of inverted engine is 1 time/month,
It is carried out continuously 1~3 time, filtering clarification obtains mulberries former wine after the completion of second of fermentation；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 20 DEG C；
(5) sealed storage 22 days, produces the morat under the conditions of the ageing former wine being placed in into 0 DEG C after filtration sterilization.
The present embodiment preparation method obtains morat, and its yield is 550mL morats/Kg mulberry fruits, and anthocyanidin content is
730mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
Embodiment 2
A kind of preparation method of morat described in the present embodiment, comprises the following steps：
(1) 12h fresh mature mulberry fruit is no more than after choosing harvesting, mashing is cleaned, obtains mulberries pulp, add 4ppmv/
The activity of L mulberries pulps is after 4000u/L pectases, enzymeization 6 hours under conditions of 27 DEG C obtains enzyme pulp；
(2) 300mg/L K are added into the enzyme pulp2S2O5, mulberries pulp gross mass 0.6% saccharomyces cerevisiae, Shen
Volume is well mixed no more than the 3/5 of fermentation pottery altar volume, is sealed in fermentation after the white granulated sugar of pulp gross mass 10%, addition
Make pottery in altar, first time fermentation is carried out at 25 DEG C, the time is 12 days, the daily same time carries out close to the zymotic fluid in fermentation pottery altar
Stirring is closed, just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, add the just filtered juice, the K of filtered juice at the beginning of adding 0.6ppmv/L to liquid level2S2O5, just
Liquid level and the distance of fermentation Tao Tan opening portions are not less than 5cm after the alcohol of filtered juice gross mass 0.06%, addition, at 22 DEG C after sealing
Carry out second to ferment, the time is 2 months, second of fermentation carries out inverted engine after starting 1 month, the frequency of inverted engine is 1 time/month,
It is carried out continuously 1~3 time, filtering clarification obtains mulberries former wine after the completion of second of fermentation；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 15 DEG C；
(5) sealed storage 20 days, produces the morat under the conditions of the ageing former wine being placed in into -2 DEG C after filtration sterilization.
The present embodiment preparation method obtains morat, and its yield is 520mL morats/Kg mulberry fruits, and anthocyanidin content is
725mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
Embodiment 3
A kind of preparation method of morat described in the present embodiment, comprises the following steps：
(1) 12h fresh mature mulberry fruit is no more than after choosing harvesting, mashing is cleaned, obtains mulberries pulp, add 6ppmv/
The activity of L mulberries pulps is after 6000u/L pectases, enzymeization 8 hours under conditions of 29 DEG C obtains enzyme pulp；
(2) 400mg/L K are added into the enzyme pulp2S2O5, mulberries pulp gross mass 0.8% saccharomyces cerevisiae, Shen
Volume is well mixed no more than the 3/5 of fermentation pottery altar volume, is sealed in fermentation after the white granulated sugar of pulp gross mass 20%, addition
Make pottery in altar, first time fermentation is carried out at 28 DEG C, the time is 15 days, the daily same time carries out close to the zymotic fluid in fermentation pottery altar
Stirring is closed, just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, add the just filtered juice, the K of filtered juice at the beginning of adding 0.8ppmv/L to liquid level2S2O5, just
Liquid level and the distance of fermentation Tao Tan opening portions are not less than 5cm after the alcohol of filtered juice gross mass 0.8%, addition, at 25 DEG C after sealing
Carry out second to ferment, the time is 2 months, second of fermentation carries out inverted engine after starting 1 month, the frequency of inverted engine is 1 time/month,
It is carried out continuously 1~3 time, filtering clarification obtains mulberries former wine after the completion of second of fermentation；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 22 DEG C；
(5) sealed storage 25 days, produces the morat under the conditions of the ageing former wine being placed in into 2 DEG C after filtration sterilization.
The present embodiment preparation method obtains morat, and its yield is 554mL morats/Kg mulberry fruits, and anthocyanidin content is
728mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
4~embodiment of embodiment 8
The difference of 4~embodiment of embodiment 8 and the preparation method of the morat described in embodiment 1 is respectively：
The temperature of enzyme is respectively 30 DEG C, 31 DEG C, 32 DEG C, 35 DEG C, 40 DEG C in step (1).
The preparation method of embodiment 4 obtains morat, and its yield is 300mL morats/Kg mulberry fruits, and anthocyanidin content is
685mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
The preparation method of embodiment 5 obtains morat, and its yield is 304mL morats/Kg mulberry fruits, and anthocyanidin content is
680mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
The preparation method of embodiment 6 obtains morat, and its yield is 305mL morats/Kg mulberry fruits, and anthocyanidin content is
672mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
The preparation method of embodiment 7 obtains morat, and its yield is 308mL morats/Kg mulberry fruits, and anthocyanidin content is
660mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
The preparation method of embodiment 8 obtains morat, and its yield is 310mL morats/Kg mulberry fruits, and anthocyanidin content is
660mg/mL, wine body has strong fruit flavor and wine flavour, and color and luster purple is black, and the remaining pomace colourity of fermentation is smaller.
9~embodiment of embodiment 16
The difference of 9~embodiment of embodiment 16 and the preparation method of the morat described in embodiment 1 is respectively：
The temperature of step (2) fermentation for the first time is 22 DEG C, and the temperature of second of fermentation of step (3) is 26 DEG C；
The temperature of step (2) fermentation for the first time is 22 DEG C, and the temperature of second of fermentation of step (3) is 28 DEG C；
The temperature of step (2) fermentation for the first time is 23 DEG C, and the temperature of second of fermentation of step (3) is 28 DEG C；
The temperature of step (2) fermentation for the first time is 24 DEG C, and the temperature of second of fermentation of step (3) is 28 DEG C；
The temperature of step (2) fermentation for the first time is 23 DEG C, and the temperature of second of fermentation of step (3) is 30 DEG C；
The temperature of step (2) fermentation for the first time is 24 DEG C, and the temperature of second of fermentation of step (3) is 30 DEG C；
The temperature of step (2) fermentation for the first time is 20 DEG C, and the temperature of second of fermentation of step (3) is 26 DEG C；
The temperature of step (2) fermentation for the first time is 19 DEG C, and the temperature of second of fermentation of step (3) is 25 DEG C.
The preparation method of embodiment 9 obtains morat, and its yield is 450mL morats/Kg mulberry fruits, and anthocyanidin content is
690mg/mL, wine body has fruit flavor and wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is little.
The preparation method of embodiment 10 obtains morat, and its yield is 455mL morats/Kg mulberry fruits, and anthocyanidin content is
698mg/mL, wine body has fruit flavor and wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is little.
The preparation method of embodiment 11 obtains morat, and its yield is 459mL morats/Kg mulberry fruits, and anthocyanidin content is
695mg/mL, wine body has fruit flavor and wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is little.
The preparation method of embodiment 12 obtains morat, and its yield is 458mL morats/Kg mulberry fruits, and anthocyanidin content is
692mg/mL, wine body has fruit flavor and wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is little.
The preparation method of embodiment 13 obtains morat, and its yield is 305mL morats/Kg mulberry fruits, and anthocyanidin content is
662mg/mL, wine body has wine flavour, and fruit flavor is not dense, color and luster purple, and the remaining pomace colourity of fermentation is larger.
The preparation method of embodiment 14 obtains morat, and its yield is 302mL morats/Kg mulberry fruits, and anthocyanidin content is
660mg/mL, wine body has wine flavour, and fruit flavor is not dense, color and luster purple, and the remaining pomace colourity of fermentation is larger.
The preparation method of embodiment 15 obtains morat, and its yield is 308mL morats/Kg mulberry fruits, and anthocyanidin content is
669mg/mL, wine body has wine flavour, and fruit flavor is not dense, color and luster purple, and the remaining pomace colourity of fermentation is larger.
The preparation method of embodiment 16 obtains morat, and its yield is 304mL morats/Kg mulberry fruits, and anthocyanidin content is
665mg/mL, wine body has wine flavour, and fruit flavor is not dense, color and luster purple, and the remaining pomace colourity of fermentation is larger.
As can be seen from the above embodiments, the yield of morat, anthocyanidin content, fruit flavor, color and luster and fermentation are remaining
Pomace colourity is influenceed larger by first time fermentation and second of fermentation temperature, and fermentation and second of fermentation temperature difference are big for the first time
When 3 DEG C, yield and anthocyanidin content have the reduction of certain amplitude, in addition, first time fermentation temperature is outside 25~28 DEG C,
Second of fermentation temperature is when outside 22~25 DEG C, and yield and anthocyanidin content are greatly reduced, and wine body fruit flavor is not dense, color
Pool is shallower.
17~embodiment of embodiment 18
The difference of 17~embodiment of embodiment 18 and the preparation method of the morat described in embodiment 1 is respectively：
Step (2) first time fermentation process is whole without stirring；
In step (2) first time fermentation process, the daily same time, fermentation Tao Tan is opened, zymotic fluid is stirred.
The preparation method of embodiment 17 obtains morat, and its yield is 300mL morats/Kg mulberry fruits, and anthocyanidin content is
650mg/mL, wine body has wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is larger.
The preparation method of embodiment 18 obtains morat, and its yield is 350mL morats/Kg mulberry fruits, and anthocyanidin content is
660mg/mL, wine body has wine flavour, and color and luster purple, the remaining pomace colourity of fermentation is larger.
As can be seen from the above embodiments, ferment for the first time whole without stirring, yield and anthocyanidin content drop significantly
Low, reason is drive float downward of the pomace produced in first time fermentation process in carbon dioxide to liquid level, to fermentation liquid level
Covering is formed, the pomace that these float is not due to being immersed in zymotic fluid, wherein the large amount of organic matter contained can not be complete
Portion ferments or is dissolved in zymotic fluid, causes yield and anthocyanidin content to decline；In addition, in whipping process, opening fermentation pottery
Altar is stirred, and yield and anthocyanidin content equally decline, and its reason is meeting during the pomace floated and air contact
Putrid and deteriorated, producing substantial amounts of harmful substance influences the quality of product, reduces fermentation efficiency, reduces what anthocyanidin was dissolved
Probability.
Embodiment 19
The difference of embodiment 19 and the preparation method of the morat described in embodiment 1 is：
After the completion of second of fermentation of step (3), without step (4), directly carry out close under the conditions of mulberries former wine is placed in 0 DEG C
Storage 22 days is closed, filtration sterilization obtains morat.
The preparation method of embodiment 18 obtains morat, and its yield is 545mL morats/Kg mulberry fruits, and anthocyanidin content is
725mg/mL, wine body has wine flavour, and color and luster purple, fruit flavor is not dense, and the remaining pomace colourity of fermentation is smaller.
As can be seen from the above embodiments, the mulberries former wine after second is fermented directly carries out low temperature storage without ageing
Deposit, its yield and anthocyanidin content influence are little, but influence whether the mouthfeel and flavour of wine body, reduce the fruity of wine body
Taste.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of morat, it is characterised in that：The preparation method comprises the following steps：
(1) clean mulberry fruit is beaten, obtains mulberries pulp, added after pectase, under conditions of less than 30 DEG C enzymeization 5~
8 hours, obtain enzyme pulp；
(2) K is added into the enzyme pulp2S2O5, saccharomyces cerevisiae, white granulated sugar, be well mixed, be sealed in fermentation Tao Tanzhong,
25~28 DEG C of progress first time fermentations, the time is 7~15 days, and just filtered juice is filtrated to get after the completion of fermenting for the first time；
(3) it is another to take a fermentation Tao Tan, the just filtered juice is added, K is added to the liquid level of the just filtered juice2S2O5, alcohol, after sealing
Second is carried out at 22~25 DEG C to ferment, the time is 1~3 month, filtering clarification obtains mulberries former wine after the completion of fermenting for the second time；
(4) airtight storage more than 6 months, obtains ageing former wine under the conditions of the mulberries former wine being placed in into 15~22 DEG C；
(5) sealed storage 15~25 days, produces the mulberries under the conditions of the ageing former wine being placed in into -2~2 DEG C after filtration sterilization
Wine.
2. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (2) the first time hair
The temperature of ferment and the temperature difference of step (3) second of fermentation are not more than 3 DEG C.
3. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (1) described pectase
Activity is 4000~6000u/L, and the addition of the pectase is 4~6ppmv/L mulberries pulps.
4. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (2) described K2S2O5Plus
Enter amount for 300~400mg/L.
5. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (2) described saccharomyces cerevisiae
Addition be step (1) the mulberries pulp gross mass 0.6~0.8%, the addition of the white granulated sugar is step (1) institute
State the 10~20% of mulberries pulp gross mass.
6. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (3) described K2S2O5Plus
It is the first filtered juices of 0.2~0.8ppmv/L to enter amount, and the addition of the alcohol is the 0.02~0.8% of the just filtered juice gross mass.
7. a kind of preparation method of morat according to claim 1, it is characterised in that：K is added in step (2)2S2O5、
3/5 of the volume of enzyme pulp after saccharomyces cerevisiae, white granulated sugar no more than corresponding fermentation pottery altar volume.
8. a kind of preparation method of morat according to claim 1, it is characterised in that：First filtered juice described in step (3)
Liquid level and the distance of corresponding fermentation Tao Tan opening portions be less than 5cm.
9. a kind of preparation method of morat according to claim 1, it is characterised in that：Step (2) was fermented for the first time
Cheng Zhong, the daily same time carries out closed stirring to the zymotic fluid in fermentation pottery altar.
10. a kind of preparation method of morat according to claim 1, it is characterised in that：Second of fermentation in step (3)
Inverted engine is carried out after starting 1 month, the frequency of inverted engine is 1 time/month, is carried out continuously 1~3 time.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753528A (en) * | 2018-06-15 | 2018-11-06 | 仲恺农业工程学院 | Preparation method of roselle wine with ginger flower fragrance |
| CN109497499A (en) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | A kind of mulberries soy sauce |
| CN111321045A (en) * | 2018-12-14 | 2020-06-23 | 张家界惊梦酒业食品有限责任公司 | Preparation method of mulberry wine |
| CN112899106A (en) * | 2021-03-22 | 2021-06-04 | 湖北铭浩绿色生态科技发展有限公司 | Brewing method of mulberry wine |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
| CN112940901A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Aging and curing process of mulberry wine |
| CN113817553A (en) * | 2021-06-22 | 2021-12-21 | 努丽扎提·木拉提别克 | Production method of antioxidant blackcurrant-raisin fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450408A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of mulberry wine |
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2017
- 2017-06-26 CN CN201710491492.2A patent/CN107236635A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450408A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of mulberry wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753528A (en) * | 2018-06-15 | 2018-11-06 | 仲恺农业工程学院 | Preparation method of roselle wine with ginger flower fragrance |
| CN111321045A (en) * | 2018-12-14 | 2020-06-23 | 张家界惊梦酒业食品有限责任公司 | Preparation method of mulberry wine |
| CN109497499A (en) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | A kind of mulberries soy sauce |
| CN112899106A (en) * | 2021-03-22 | 2021-06-04 | 湖北铭浩绿色生态科技发展有限公司 | Brewing method of mulberry wine |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
| CN112940901A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Aging and curing process of mulberry wine |
| CN113817553A (en) * | 2021-06-22 | 2021-12-21 | 努丽扎提·木拉提别克 | Production method of antioxidant blackcurrant-raisin fruit wine |
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Application publication date: 20171010 |