CN107446744A - A kind of brewing production process of extra dry red wine mulberry wine - Google Patents
A kind of brewing production process of extra dry red wine mulberry wine Download PDFInfo
- Publication number
- CN107446744A CN107446744A CN201710835348.6A CN201710835348A CN107446744A CN 107446744 A CN107446744 A CN 107446744A CN 201710835348 A CN201710835348 A CN 201710835348A CN 107446744 A CN107446744 A CN 107446744A
- Authority
- CN
- China
- Prior art keywords
- wine
- sorosis
- mulberry
- production process
- dry red
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The present invention provides a kind of brewing production process of extra dry red wine mulberry wine, including step：1) cleaning decontamination is selected；2) light salt brine soaks；3) mixer crushing and microwave sterilization；4) sugar is adjusted；5) yeast first fermentation is added；6) secondary fermentation；7) ageing；8) film three-stage filtration is passed through；9) sterilized using pasteurization, then got product after filling, sealing.Extra dry red wine mulberry wine prepared by the present invention, the content of cloudy mulberry juice is high, and fruit wine nutritive value enriches, pure in mouth feel, unique flavor, belongs to the high-grade consumer goods, and commercial value is high.
Description
Technical field
The present invention relates to brewing fruit wine technical field, more particularly to a kind of brewing production process of extra dry red wine mulberry wine.
Background technology
In recent years, in order to give full play to the nutritive value of sorosis, many fruit wine manufacturers have developed is brewageed with sorosis
The technique of red wine, the red wine brewageed with sorosis have the characteristics that：First, nutritious mulberry, surveyed according to the analysis of authoritative institution
Fixed, mulberry fruit wine contains nearly all battalion in the amino acid and various trace elements, including red wine of 18 kinds of needed by human body
Form point, wherein main nutrient composition anthocyanidin is more than 5 times of red wine, and protein is 8 times of grape wine, and lysine is
9.23 times of grape wine, treatment and protection for human heart and immune system have the ten micro- selenium elements acted on greatly to contain
Amount is that the micronutrient levels such as 12.41 times of grape wine, resveratrol, polyphenoils, calcium iron zinc is also significantly larger than red wine,
It is a kind of pollution-free, high-grade fruit wine rich in multiple nutritional components.2nd, effect is notable, through scientific investigations showed that, mulberry fruit wine has
Following plurality kinds of health care and pharmacological action, can promote hematopoietic growth, suppress platelet aggregation, aid digestion, sterilization, diuresis and swash
Hair liver function and anti-ageing wait for a long time.3rd, unique flavor, mulberry fruit wine are brewed using fresh squeezing raw muberry juice fermentation, and tempting depth is presented
Ruby red, bright transparent, mellowness is strong, and soft mouth is plentiful, unique style.
Big city adds various other auxiliary ingredients in existing mulberry wine manufacturing process, such as citric acid, malic acid, sweet taste
Agent and essence etc., belong to assembled alcoholic drinks, and the content of pure cloudy mulberry juice is very low, it is impossible to fully demonstrate the nutritive value and uniqueness of sorosis
Flavor taste, commercial value are low.
The content of the invention
The technical problem to be solved in the present invention is to overcome the defects of existing mulberry wine manufacturing process, there is provided a kind of new
Extra dry red wine mulberry wine brewing production process, mulberry wine cloudy mulberry juice purity that the technique productions go out is high, and nutritive value enriches, flavor
Uniqueness, commercial value are high.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
A kind of brewing production process of extra dry red wine mulberry wine, including step：
1) medium well sorosis is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing sorosis surface
Trifle in the world matter；
2) wash after sorosis enter concentration be 5-10% light salt brine in soak 1-2 hours, then pull out and with flow
Water rinses 2-3 minutes, drain well；
3) sorosis of drain well, which is inserted in mixer, blends into the particle diameter of maximum sorosis fruit by sorosis and is not more than 60 mesh
Sorosis material, be then placed in the microwave disinfection 5-10 seconds in micro-wave oven, the temperature in micro-wave oven is 100-130 DEG C；
4) white granulated sugar is added into the sorosis material after sterilization, sugar content is maintained at 20-25%；
5) yeast is added so that the weight ratio of yeast and sorosis material is 1.5-2:10000, fermented at a temperature of 15-28 DEG C
10-15 days, cross 80 mesh sieves and filtered, obtain filtrate I；
6) sulfurous acid is added in filtrate I and make it that content of sulfur dioxide is 80-100mg/L, then add pectase and fibre
Plain enzyme is tieed up, temperature is maintained at 25-28 DEG C and fermented 3-5 days, terminate to ferment as the near 0.5-1% of residual sugar, crosses 120 mesh sieves and carried out
Filter, obtains filtrate II；
7) filtrate II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year replaces
Ageing tank is once；
8) the sorosis former wine terminated ageing is respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration；
9) sterilized using pasteurization, then got product after filling, sealing.
Preferably, the mixer uses vacuum air bag mixer, mixing speed 200-300r/min.
Preferably, the power of the micro-wave oven is 800-900W.
Preferably, the particle diameter of the white granulated sugar is not more than 100 mesh.
Preferably, in the step 5), after yeast is added, first ventilation open culture 15-22 hours, Ran Houjin
Row is sealed by fermentation, and is sealed by fermentation 10-15 days at a temperature of 15-28 DEG C.
Preferably, in the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Relative to prior art, the beneficial effects of the invention are as follows：
1st, extra dry red wine mulberry wine prepared by the present invention, the content of cloudy mulberry juice is high, and fruit wine nutritive value enriches, pure in mouth feel, wind
Taste is unique, belongs to the high-grade consumer goods, and commercial value is high.
2nd, the present invention crushes the sorosis material of gained using sorosis stirring, i.e. cloudy mulberry juice and sorosis slag is integrally sent out together
Ferment, and not only only fermented with cloudy mulberry juice so that the various nutritions of the original sorosis of reservation of fermented product energy top,
Improve the pure degree of fruit wine.
3rd, the present invention does not add preservative, essence and pigment in process, is natural health food, meets that outlet will
Ask and people are to the demand of wholefood.
Embodiment
Embodiment 1
A kind of brewing production process of extra dry red wine mulberry wine, including step：
1) medium well sorosis is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing sorosis surface
Trifle in the world matter；
2) sorosis after washing, which enters in the light salt brine that concentration is 5%, soaks 1-2 hours, then pulls out and is rushed with circulating water
Wash 2-3 minutes, drain well；
3) sorosis of drain well, which is inserted in mixer, blends into the particle diameter of maximum sorosis fruit by sorosis and is not more than 60 mesh
Sorosis material, be then placed in the microwave disinfection 5-10 seconds in micro-wave oven, the temperature in micro-wave oven is 100-130 DEG C；
4) white granulated sugar is added into the sorosis material after sterilization, sugar content is maintained at 20%；
5) yeast is added so that the weight ratio of yeast and sorosis material is 1.5:10000, ferment 10- at a temperature of 15-28 DEG C
15 days, cross 80 mesh sieves and filtered, obtain filtrate I；
6) sulfurous acid is added in filtrate I and make it that content of sulfur dioxide is 80mg/L, then add pectase and cellulose
Enzyme, temperature be maintained at 25-28 DEG C ferment 3-5 days, when residual sugar it is near 0.5% when terminate to ferment, cross 120 mesh sieves filtered, obtain
Filtrate II；
7) filtrate II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year replaces
Ageing tank is once；
8) the sorosis former wine terminated ageing is respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration；
9) sterilized using pasteurization, then got product after filling, sealing.
The mixer uses vacuum air bag mixer, mixing speed 200-300r/min.
The power of the micro-wave oven is 800-900W.
The particle diameter of the white granulated sugar is not more than 100 mesh.
Embodiment 2
A kind of brewing production process of extra dry red wine mulberry wine, including step：
1) medium well sorosis is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing sorosis surface
Trifle in the world matter；
2) sorosis after washing, which enters in the light salt brine that concentration is 10%, soaks 1-2 hours, then pulls out and uses circulating water
Rinse 2-3 minutes, drain well；
3) sorosis of drain well, which is inserted in mixer, blends into the particle diameter of maximum sorosis fruit by sorosis and is not more than 60 mesh
Sorosis material, be then placed in the microwave disinfection 5-10 seconds in micro-wave oven, the temperature in micro-wave oven is 100-130 DEG C；
4) white granulated sugar is added into the sorosis material after sterilization, sugar content is maintained at 25%；
5) yeast is added so that the weight ratio of yeast and sorosis material is 2:10000, ferment 10-15 at a temperature of 15-28 DEG C
My god, cross 80 mesh sieves and filtered, obtain filtrate I；
6) sulfurous acid is added in filtrate I and make it that content of sulfur dioxide is 100mg/L, then add pectase and cellulose
Enzyme, temperature be maintained at 25-28 DEG C ferment 3-5 days, when residual sugar it is near 1% when terminate to ferment, cross 120 mesh sieves filtered, must filter
Liquid II；
7) filtrate II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year replaces
Ageing tank is once；
8) the sorosis former wine terminated ageing is respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration；
9) sterilized using pasteurization, then got product after filling, sealing.
The particle diameter of the white granulated sugar is not more than 100 mesh.
In the step 5), after yeast is added, first ventilation open culture 15-22 hours, then sealed
Fermentation, is sealed by fermentation 10-15 days at a temperature of 15-28 DEG C.
In the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Embodiment 3
A kind of brewing production process of extra dry red wine mulberry wine, including step：
1) medium well sorosis is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing sorosis surface
Trifle in the world matter；
2) sorosis after washing, which enters in the light salt brine that concentration is 8%, soaks 1-2 hours, then pulls out and is rushed with circulating water
Wash 2-3 minutes, drain well；
3) sorosis of drain well, which is inserted in mixer, blends into the particle diameter of maximum sorosis fruit by sorosis and is not more than 60 mesh
Sorosis material, be then placed in the microwave disinfection 5-10 seconds in micro-wave oven, the temperature in micro-wave oven is 100-130 DEG C；
4) white granulated sugar is added into the sorosis material after sterilization, sugar content is maintained at 22%；
5) yeast is added so that the weight ratio of yeast and sorosis material is 1.8:10000, ferment 10- at a temperature of 15-28 DEG C
15 days, cross 80 mesh sieves and filtered, obtain filtrate I；
6) sulfurous acid is added in filtrate I and make it that content of sulfur dioxide is 90mg/L, then add pectase and cellulose
Enzyme, temperature be maintained at 25-28 DEG C ferment 3-5 days, when residual sugar it is near 0.7% when terminate to ferment, cross 120 mesh sieves filtered, obtain
Filtrate II；
7) filtrate II is inserted in ageing tank, sorosis former wine is deposited 1 year to obtain at a temperature of 10-20 DEG C, wherein half a year replaces
Ageing tank is once；
8) the sorosis former wine terminated ageing is respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration；
9) sterilized using pasteurization, then got product after filling, sealing.
The mixer uses vacuum air bag mixer, mixing speed 200-300r/min.
The power of the micro-wave oven is 800-900W.
The particle diameter of the white granulated sugar is not more than 100 mesh.
In the step 5), after yeast is added, first ventilation open culture 15-22 hours, then sealed
Fermentation, is sealed by fermentation 10-15 days at a temperature of 15-28 DEG C.
In the step 7), in the traditional aging process of 1 year, it is 85% to keep ambient humidity.
By the product of above-described embodiment, tested with reference to GB-T 15037-2006 standard, invitation 10 is experienced
Taster respectively to the color and luster of above three embodiment product, fragrance, mouthfeel purity and figure carry out sensory evaluation go forward side by side
Row TOP SCORES, full marks are 10 points, and are contrasted as a comparison case with the mulberry wine of prior art production, assay such as table
Shown in 1.
Table 1
The nutritive value of each embodiment and the product of comparative example is detected again, it is as shown in table 2 to obtain result.
Table 2
| Project | Alcoholic strength (%vol) | Total reducing sugar (g/L) | Sugar-free extract (g/L) |
| Embodiment 1 | 5-7 | 4-5 | 22 |
| Embodiment 2 | 5-7 | 4-5 | 25 |
| Embodiment 3 | 5-7 | 4-5 | 23 |
| Comparative example | 8-9 | 3-4 | 17 |
Sugar-free extract in table 2 refers to GB-T 15038-1994 standard tests：Its principle density bottle determination sample
Density, tries to achieve the content of total extractives, then subtracts total sugar content, as sugar-free extract content, the beneficiating ingredient base in mulberry wine
Originally it is included in sugar-free extract, including the micro member such as anthocyanidin, protein, lysine, resveratrol, polyphenoils, calcium iron zinc
Element.
From Tables 1 and 2, no matter extra dry red wine mulberry wine of the present invention is from organoleptic indicators such as color and luster, mouthfeel, figures or from battalion
For forming the theory index that grades, better than the mulberry wine of prior art, the mulberry wine of prior art have bright with product of the present invention
Significant difference away from.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of brewing production process of extra dry red wine mulberry wine, it is characterised in that including step：
1) medium well sorosis is selected, pest and disease damage fruit and mildew and rot fruit are rejected, with the soil ash trifle in the world on high pressure water washing sorosis surface
Matter；
2) sorosis after washing, which enters in the light salt brine that concentration is 5-10%, soaks 1-2 hours, then pulls out and is rushed with circulating water
Wash 2-3 minutes, drain well；
3) sorosis of drain well inserts in mixer mulberry of the particle diameter no more than 60 mesh that sorosis is blended into maximum sorosis fruit
Fruit, is then placed in the microwave disinfection 5-10 seconds in micro-wave oven, and the temperature in micro-wave oven is 100-130 DEG C；
4) white granulated sugar is added into the sorosis material after sterilization, sugar content is maintained at 20-25%；
5) yeast is added so that the weight ratio of yeast and sorosis material is 1.5-2:10000, ferment 10-15 at a temperature of 15-28 DEG C
My god, cross 80 mesh sieves and filtered, obtain filtrate I；
6) sulfurous acid is added in filtrate I and make it that content of sulfur dioxide is 80-100mg/L, then add pectase and cellulose
Enzyme, temperature are maintained at 25-28 DEG C and fermented 3-5 days, terminate to ferment when residual sugar is down to 0.5-1%, cross 120 mesh sieves and filtered,
Obtain filtrate II；
7) filtrate II is inserted in ageing tank, sorosis former wine, wherein half a year displacement ageing is deposited 1 year to obtain at a temperature of 10-20 DEG C
Tank is once；
8) the sorosis former wine terminated ageing is respectively through 150 mesh, 0.45um, 0.2um film three-stage filtration；
9) sterilized using pasteurization, then got product after filling, sealing.
2. a kind of brewing production process of extra dry red wine mulberry wine as claimed in claim 1, it is characterised in that the mixer uses
Vacuum air bag mixer, mixing speed 200-300r/min.
A kind of 3. brewing production process of extra dry red wine mulberry wine as claimed in claim 2, it is characterised in that the work(of the micro-wave oven
Rate is 800-900W.
A kind of 4. brewing production process of extra dry red wine mulberry wine as claimed in claim 3, it is characterised in that the grain of the white granulated sugar
Footpath is not more than 100 mesh.
A kind of 5. brewing production process of extra dry red wine mulberry wine as described in claim any one of 1-4, it is characterised in that the step
It is rapid 5) in, after yeast is added, first ventilation open culture 15-22 hours, be then sealed by fermentation, at 15-28 DEG C
At a temperature of be sealed by fermentation 10-15 days.
A kind of 6. brewing production process of extra dry red wine mulberry wine as claimed in claim 5, it is characterised in that in the step 7),
In the traditional aging process of 1 year, it is 85% to keep ambient humidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710835348.6A CN107446744A (en) | 2017-09-15 | 2017-09-15 | A kind of brewing production process of extra dry red wine mulberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710835348.6A CN107446744A (en) | 2017-09-15 | 2017-09-15 | A kind of brewing production process of extra dry red wine mulberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107446744A true CN107446744A (en) | 2017-12-08 |
Family
ID=60496635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710835348.6A Pending CN107446744A (en) | 2017-09-15 | 2017-09-15 | A kind of brewing production process of extra dry red wine mulberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107446744A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395960A (en) * | 2018-05-25 | 2018-08-14 | 宁陕县秦岭长春酒厂 | A kind of brewing method of Yangtao wine |
| CN108865582A (en) * | 2018-08-15 | 2018-11-23 | 四川理工学院 | A method of reducing mulberry fruit wine volatile acid content |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101619282A (en) * | 2009-08-11 | 2010-01-06 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
| CN103966046A (en) * | 2014-04-28 | 2014-08-06 | 浙江大学 | Method for increasing content of resveratrol in mulberry wine |
-
2017
- 2017-09-15 CN CN201710835348.6A patent/CN107446744A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101619282A (en) * | 2009-08-11 | 2010-01-06 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
| CN103966046A (en) * | 2014-04-28 | 2014-08-06 | 浙江大学 | Method for increasing content of resveratrol in mulberry wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395960A (en) * | 2018-05-25 | 2018-08-14 | 宁陕县秦岭长春酒厂 | A kind of brewing method of Yangtao wine |
| CN108865582A (en) * | 2018-08-15 | 2018-11-23 | 四川理工学院 | A method of reducing mulberry fruit wine volatile acid content |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140404B (en) | Preparation method for pomegranate wine | |
| CN103232924B (en) | Red composite persimmon fruit wine and preparation method thereof | |
| CN105368631B (en) | A kind of brewing method of low alcohol blueberry mixed health wine | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN105368654B (en) | A kind of preparation method of okra yellow rice wine | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN104643242A (en) | Anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage and preparation method thereof | |
| CN105851751A (en) | Composite small-berry fermentation health beverage and preparing method thereof | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN104911058B (en) | A kind of sweet wine of "Hami" melon and preparation method thereof | |
| CN104982921A (en) | Cyclocarya paliurus ferment and preparation method for Cyclocarya paliurus ferment beverage | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN104498253B (en) | A kind of brewing method of roselle hydromel | |
| CN108315162A (en) | A kind of preparation method of Low acid fruity type bramble fruit wine | |
| CN108517274A (en) | A kind of preparation method of black rice rice wine | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN110373301A (en) | A kind of brewing method of alcoholic strength low applejack | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN107446744A (en) | A kind of brewing production process of extra dry red wine mulberry wine | |
| CN108913416A (en) | A kind of brewing method of loquat fruit wine | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN105647770B (en) | The production method of golden Rosa roxburghii Tratt fruit wine and golden Rosa roxburghii Tratt fruit wine | |
| CN104673588A (en) | Brewing method of mulberry-pitaya juice wine | |
| CN104263583A (en) | Brewing method of honey and lily wine | |
| CN106520434A (en) | Production method of cordyceps sinensis fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171208 |
|
| RJ01 | Rejection of invention patent application after publication |