CN107746771A - A kind of onion morat and its brewage process - Google Patents
A kind of onion morat and its brewage process Download PDFInfo
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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 discloses a kind of onion morat and its brewage process, the technique extracts onion wine liquid low onion morat in configuring raw material and be manufactured using fermented wine made of the whole fruit pressure extracting juice of mulberries as wine base, and using the mulberries skin slag second distillation wine after squeezing；The onion morat wine liquid brewageed with this technique is clarified, beautiful in colour, and not only mouthfeel fragrance is coordinated comfortable, and containing various active compositions such as Quercetins, has certain health care functions.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of onion morat and its brewage process.
Background technology
Mulberry fruit also known as sorosis, mulberry jujube etc., it is《Compendium of Materia Medica》The food materials of " integration of drinking and medicinal herbs " recorded, have higher nutrition
And medical value, one of the raw material of " be both food and medicine " is classified as by the Ministry of Public Health.Mulberries contain substantial amounts of free acid and each
Kind amino acid, and the trace element of needed by human body.Medical research shows that mulberries are hard to reducing blood lipid, neurasthenia and artery
A variety of diseases such as change have significant curative effect.But mulberries fresh fruit is seasonal strong, it is difficult to store for a long time, it is perishable, and often it is made into producing
Product preserve, such as mulberry fruit vinegar (201610084168.4), Mulberry fruit cake (CN 201110060353.7), mulberry jam (CN
201510484316.7) etc., morat is also most common product.
Because mulberries fruit is smaller, the caused skin quantity of slag is larger in processing is brewageed.Conventional mulberries fermented wine processing mode
In, just skin slag is discarded after only carrying out one time fermentation, such as the B of Chinese patent CN 104087477, to disclose a kind of lily mulberries green
Spiral shell wine brewed in spring, CN 10366707 disclose a kind of method of fermenting and producing morat, cause the utilization rate to skin slag relatively low, simultaneously
Also there is great waste to active ingredient and aroma substance.Many brewage process can use secondary fermentation when implementing at this stage
Distillation, so as to further play the use function of pomace, such as a kind of production method (CN 104195002 of mulberries brandy of patent
B secondary fermentation, filtering and distillation are carried out in) to the pomace after fermentation, obtains Pomace Brandy wine.But obtained when being fermented through pomace
Wine liquid generally have the presence of pomace peculiar smell so that wine liquid mouthfeel is short of, thus often addition other plant aroma type composition to go
Eliminate the unusual smell.
Onion is as one of common food materials, nutritional ingredient very abundant, not only rich in potassium, vitamin C, folic acid, zinc, selenium,
And the nutrient such as cellulosic, more there are two kinds of special nutriments --- Quercetin and prostaglandin A.Both particular nutrients
Matter, make onion be provided with the irreplaceable health efficacy of a lot of other foods, therefore be also commonly used as functional component and be added to guarantor
In the brewage process of strong wine.
The content of the invention
An object of the present invention, which is to provide one kind, has healthcare function, and the onion morat of good mouthfeel；
It is a further object of the present invention to provide after main fermentation terminates, water is added to ferment and distill again with skin slag, with distillation
Steeping in wine puies forward onion active ingredient, adds again in fermented wine and improves wine degree and add the brewing method of onion flavor feature to make
Novel fermentation layout type fruit wine.
To achieve the above object, the technical solution adopted in the present invention is：
A. fruit is selected：Mulberry fruit raw material removes raw green fruit, corrupt fruit and debris after sorting platform；
B. crush：Mulberry fruit raw material after sorting is taken into fermentation tank into hopper-type screw pump direct after crushing；Expecting
The potassium metabisulfite after dissolving is directly added in bucket；
C. digest：Fermentation tank temperature control is adjusted, it is 15~20 DEG C to make design temperature, adds 40~50mg/L of pectase, is stood
48h, make the cell membrane fully degraded of raw material；
D. pol is corrected：Adjusting pulp pol, and mulberries pulp volume basis by weight, addition sucrose amount is 180~
200g/L；
E. inoculation fermentation：After fruit juice cycle balance, the yeast after inoculation activation, and cycle balance；
F. scum juice separates：Directly from wine outlet extraction wine liquid to old storage tank, sent out again after remaining wine liquid and schlempe water to be added
Ferment；
G. base liquor after fermentation：Wine liquid in old storage tank is placed 1~2 month naturally, residual sugar in the wine that fermented；
H. schlempe water filling：Softened water is added in primary fermentation tank, liquid level is horizontal before reaching, and is added to change sugar bowlization sugar
120~160g/L of sucrose, while add 100~120mg/L of 2~4g/L of citric acid and potassium metabisulfite；
I. schlempe ferments：Fermentation is completed in fermentation tank, it is such as normal to start, then inoculation yeast is not required to, as 72h is also not actuated
Fermentation, then need inoculation yeast again；
J. single flash：Extract fermentation pot liquid wine liquid V out1, the wine liquid wine degree c after the completion of measurement fermentation1, it is directly added into
Single flash is carried out in Charente distillation unit, with c2Calculated for desired value, the volume V after distillation2=V1×c1/c2, press
Foreshot is removed according to the 1~3% of amount of calculation, accesses calculated amount afterwards；
K. second distillation：The softened water for measuring 30% amount of 1 distillate volume first accesses second distillation wine liquid, with one
Secondary distillation is identical, completes to distill according to amount of calculation, equally removes 1~3% foreshot；
L. onion extraction and oak chip immersion：Wine liquid by 2 distillations is transferred in pot for solvent extraction, and in pot for solvent extraction
The onion of peeling stripping and slicing is added, meanwhile, mulberries base liquor adds U.S.'s oak chip that moderate is fire-cureed and soaked in old storage tank；
M. coarse filtration：It is well mixed after mulberries base liquor is carried out into coarse filtration with the Spirit after extraction onion；
N. glue is played：Wine liquid upon mixing adds 1~1.5g/L bentonite mud (in terms of dry soap soil), after standing 7~8 days
Tank switching processing；
O. cold treatment：Mixed wine liquid after 48h, is directly filtered after -5 DEG C of cold treatments with diatomite filter, so
Afterwards after 0.45 μm of cardboard filter and non-velum filteration, bottling processing.
Specifically, the described yeast Lalvin ICV D47 for brewageing inoculation of integrally being fermented in step e, metering 180~
220mg/L；Temperature control is completed in fermentation fermentation process in the range of 15~25 DEG C, circulates each one sooner or later daily for 12~14 days
It is secondary, to ensure that fermentation energy smoothly completes.
Specifically, described, to brewage schlempe amount of fermentation in step i less, therefore is lalvin EC1118 from inoculation yeast,
Inoculum concentration is 80~120mg/L；Fermentation temperature controls 20~28 DEG C, 7~10d of fermentation time.
Specifically, in order to ensure the mouthfeel of wine liquid, there need to be control to alcoholic strength, it is described to brewage in step j after single flash
It is expected that alcohol concentration is in the range of 55~65%Vol；Second distillation wine liquid alcohol concentration is about 70~85%Vol in step k.
Specifically, in order to improve wine liquid flavor, it is described to brewage onion amount addition about extraction distillation Quality of Liquors in step l
30%~40%, the addition of oak chip is about 0.5~1.0g/L, and soak time is 3~April.
The positive effect of the present invention is：
(1) a kind of new fermentation layout type onion morat is obtained, wine liquid clarification is beautiful in colour, not only mouthfeel fragrance
Coordinate comfortably, and have the style and features of two kinds of raw materials of onion mulberries concurrently, containing abundant nutrition active component, there is certain guarantor
Strong effect；
(2) after proposing that main fermentation terminates first, water is added to ferment and distilled twice again with remaining skin slag, and to steam
Wine derect seething onion is evaporated, both successfully extracts flavones active component in onion, the technique for also saving individually extraction onion composition
Step；
(3) a kind of method for covering not pleasant feeling caused by the fermentation of cause and effect slag is provided, with the penetrating odor warp of onion
Aroma type material is produced after fermentation, successfully covers not pleasant feeling caused by the fermentation of mulberries pomace, plus the immersion smell of oak chip,
Obtain all good product of mouthfeel smell.
Embodiment
In order that the object, technical solutions and advantages of the present invention are clearer, below the present invention is further elaborated, but
The scope of the present invention is not limited to the content.
Embodiment 1
Using the mulberry fruit of fresh harvesting as raw material, onion morat is prepared, manufacture craft is as follows：
Select fruit：Mulberries raw material passes through artificial separation, removes raw green fruit, corrupt fruit and debris；
It is broken：After raw material is by double-roll crusher, taken into hopper-type screw pump direct into fermentation tank.In hopper directly
Potassium metabisulfite after addition dissolving, addition 100mg/L；
Enzymolysis：Set temperature in fermentation tank and, as 15 DEG C, add 40mg/L pectase EX~V, stand 48h；
Pol is corrected：Calculated according to mulberries pulp weight by volume basis, addition sucrose 200g/L；
Inoculation fermentation：After fruit juice cycle balance, inoculation yeast Lalvin ICV D47, according to mulberries pulp bulking value
Than calculating, inoculation metering 200mg/L；After activated program, add in fermentation tank, and cycle balance.Overall fermentation temperature control
At 20 DEG C, it is contemplated that complete within 12 days fermentation, daily circulation sooner or later is each once in fermentation process.
Scum juice separates：Directly from wine outlet extraction wine liquid to old storage tank, fermented again after remaining wine liquid and schlempe water to be added.
Base liquor after fermentation：Wine liquid in old storage tank is placed 2 months naturally, residual sugar in the wine that fermented；
Schlempe water filling：Softened water is added in primary fermentation tank, liquid level is horizontal before reaching, and adds sugarcane to change sugar bowlization sugar
Sugared 160g/L, while add citric acid 2g/L and potassium metabisulfite 100mg/L.
Schlempe ferments：Calculated according to pomace Fermentation weight volume ratio, be inoculated with 100mg/L yeast lalvin EC1118, sending out
Fermentation is completed in fermentation tank, fermentation temperature controls 20 DEG C, fermentation time 7d；
Single flash：Directly extract fermentation pot liquid wine liquid 133L, the direct waste treatment of schlempe out.After the completion of measurement fermentation
Wine liquid wine degree be 10%Vol, be directly added into Charente distillation unit in carry out single flash obtain 20L wine liquids, remove 2%
Foreshot 0.4L, 19.6L wine liquid is accessed afterwards；
Second distillation：The softened water 5.88L of 30% amount of 1 distillate volume is measured first, for accessing second distillation
Wine liquid；Identical with single flash mode, second distillation wine liquid alcoholic strength is about 70%Vol, be computed understand distill after volume about
For 16.8L, 3% foreshot 0.5L is removed, then accesses remaining wine liquid with softened water；
Onion extracts and oak chip immersion：Wine liquid by 2 distillations is transferred in pot for solvent extraction, and added in pot for solvent extraction
Enter to remove the peel the onion of stripping and slicing, onion amount is about extract Spirit 35%.Soaked 4 months in pot for solvent extraction.Meanwhile according to mulberries
Base liquor w/v is calculated, and U.S.'s oak chip that 0.8g/L moderates are fire-cureed is added into old storage tank and is soaked, is all 4
Month；
Coarse filtration：It is well mixed after mulberries base liquor is carried out into coarse filtration with the Spirit after extraction onion；
Lower glue：Calculated according to wine liquid w/v after mixing, the bentonite mud of wine liquid addition 1.2g/L upon mixing
(in terms of dry soap soil), tank switching is handled after standing 8d；
Cold treatment：Mixed wine liquid after 48h, is directly filtered after -5 DEG C of cold treatments with diatomite filter；
Filtering and bottling：After 0.45 μm of cardboard filter and non-velum filteration, bottling processing, onion mulberries are obtained
Wine finished product.
Embodiment 2
Select fruit：Mulberries raw material passes through artificial separation, removes raw green fruit, corrupt fruit and debris；
It is broken：After raw material is by double-roll crusher, taken into hopper-type screw pump direct into fermentation tank.In hopper directly
Potassium metabisulfite after addition dissolving, is calculated, addition 80mg/L according to mulberries pulp weight by volume basis；
Enzymolysis：Set temperature in fermentation tank, as 15 DEG C, to calculate according to mulberries pulp weight by volume basis, add 40mg/L fruit
Glue enzyme EX~V, stand 48h；
Pol is corrected：Calculated according to mulberries pulp weight by volume basis, addition sucrose 200g/L；
Inoculation fermentation：After fruit juice cycle balance, inoculation yeast Lalvin ICV D47, according to mulberries pulp bulking value
Than calculating, inoculation metering 180mg/L.After activated program, add in fermentation tank, and cycle balance.Overall fermentation temperature control
At 20 DEG C, it is contemplated that complete within 12 days fermentation, daily circulation sooner or later is each once in fermentation process.
Scum juice separates：Directly from wine outlet extraction wine liquid to old storage tank, fermented again after remaining wine liquid and schlempe water to be added.
Base liquor after fermentation：Wine liquid in old storage tank is placed 1 month naturally, residual sugar in the wine that fermented.
Schlempe water filling：Softened water is added in primary fermentation tank, liquid level is horizontal before reaching, according to mulberries pulp bulking value
Than calculating, sucrose 120g/L is added to change sugar bowlization sugar, while add citric acid 2g/L and potassium metabisulfite 80mg/L.
Schlempe ferments：Calculated according to pomace Fermentation weight volume ratio, be inoculated with 80mg/L yeast lalvin EC1118, sending out
Fermentation is completed in fermentation tank, fermentation temperature controls 23 DEG C, fermentation time 7d.
Single flash：Directly extract fermentation pot liquid wine liquid 133L, the direct waste treatment of schlempe out.After the completion of measurement fermentation
Wine liquid wine degree be 8%Vol, be directly added into Charente distillation unit and carry out single flash, wine liquid alcoholic strength after single flash
About 60%Vol, 17.73L wine liquids are calculated, remove 2% foreshot 0.35L, access 17.38L wine liquid afterwards.
Second distillation：The softened water 5.21L of 30% amount of 1 distillate volume is measured first, for accessing second distillation
Wine liquid；Identical with single flash mode, second distillation wine liquid alcoholic strength is about 70%Vol, be computed understand distill after volume about
For 14.89L, 3% foreshot 0.55L is removed, then accesses remaining wine liquid with softened water；
Onion extracts and oak chip immersion：Wine liquid by 2 distillations is transferred in pot for solvent extraction, and added in pot for solvent extraction
Enter to remove the peel the onion of stripping and slicing, onion amount is about extract Spirit 30%.Soaked 3 months in pot for solvent extraction.Meanwhile according to mulberries
Base liquor w/v is calculated, and U.S.'s oak chip that 0.6g/L moderates are fire-cureed is added in old storage tank and is soaked, is all 3 months.
Coarse filtration：It is well mixed after mulberries base liquor is carried out into coarse filtration with the Spirit after extraction onion.
Lower glue：Wine liquid upon mixing adds 1.2g/L bentonite mud (in terms of dry soap soil), and tank switching is handled after standing 7d.
Cold treatment：Mixed wine liquid after 48h, is directly filtered after -5 DEG C of cold treatments with diatomite filter.
Filtering and bottling：After 0.45 μm of cardboard filter and non-velum filteration, bottling processing.
Embodiment 3
Select fruit：Mulberries raw material passes through artificial separation, removes raw green fruit, corrupt fruit and debris；
It is broken：After raw material is by double-roll crusher, taken into hopper-type screw pump direct into fermentation tank.In hopper directly
Potassium metabisulfite after addition dissolving, is calculated, addition 120mg/L according to mulberries pulp weight by volume basis；
Enzymolysis：Set temperature in fermentation tank, as 25 DEG C, to calculate according to mulberries pulp weight by volume basis, add 50mg/L fruit
Glue enzyme EX~V, stand 48h；
Pol is corrected：Calculated according to mulberries pulp weight by volume basis, addition sucrose 200g/L；
Inoculation fermentation：After fruit juice cycle balance, calculated according to mulberries pulp weight by volume basis, inoculation yeast Lalvin
ICV D47, inoculation metering 220mg/L.After activated program, add in fermentation tank, and cycle balance.Overall fermentation temperature control
At 25 DEG C, it is contemplated that complete fermentation within 14 days.It is daily in fermentation process to circulate respectively once sooner or later.
Scum juice separates：Directly from wine outlet extraction wine liquid to old storage tank, fermented again after remaining wine liquid and schlempe water to be added.
Base liquor after fermentation：Wine liquid in old storage tank is placed 2 months naturally, residual sugar in the wine that fermented.
Schlempe water filling：Softened water is added in primary fermentation tank, liquid level is horizontal before reaching, according to mulberries pulp bulking value
Than calculating, sucrose 160g/L is added to change sugar bowlization sugar, while add citric acid 4g/L and potassium metabisulfite 120mg/L.
Schlempe ferments：100mg/L yeast lalvin EC1118 are inoculated with, fermentation, fermentation temperature control are completed in fermentation tank
25 DEG C, fermentation time 7d.
Single flash：Directly extract fermentation pot liquid wine liquid 133L, the direct waste treatment of schlempe out.After the completion of measurement fermentation
Wine liquid wine degree be 12%Vol, be directly added into and carry out single flash in Charente distillation unit and obtain 26.6L wine liquids, remove 2%
Foreshot 0.532L, access 26.068L wine liquid afterwards.
Second distillation：The softened water 7.82L of 30% amount of 1 distillate volume is measured first, for accessing second distillation
Wine liquid；Identical with single flash mode, second distillation wine liquid alcoholic strength is about 70%Vol, be computed understand distill after volume about
For 22.34L, 3% foreshot 0.74L is removed, then accesses remaining wine liquid with softened water.
Onion extracts and oak chip immersion：Wine liquid by 2 distillations is transferred in pot for solvent extraction, and added in pot for solvent extraction
Enter to remove the peel the onion of stripping and slicing, onion amount is about extract Spirit 40%.Soaked 4 months in pot for solvent extraction；Meanwhile according to mulberries
Base liquor w/v is calculated, and U.S.'s oak chip that 1.0g/L moderates are fire-cureed is added in old storage tank and is soaked, is all 4 months；
Coarse filtration：It is well mixed after mulberries base liquor is carried out into coarse filtration with the Spirit after extraction onion.
Lower glue：Calculated according to mixing wine liquid w/v, wine liquid upon mixing add 1.2g/L bentonite mud (with
Dry soap soil meter), tank switching is handled after standing 7 days.
Cold treatment：Mixed wine liquid after 48h, is directly filtered after -5 DEG C of cold treatments with diatomite filter.
Filtering and bottling：After 0.45 μm of cardboard filter and non-velum filteration, bottling processing, onion mulberries are obtained
Wine.
Claims (10)
1. a kind of brewage process of onion morat, it is characterised in that comprise the following steps：
A. pre-process：Mulberry fruit raw material after crushing, adds fermentation tank and adds the potassium metabisulfite after dissolving；
B. digest：Fermentation temperature is set, is stood after adding pectase；
C. sugar fermentation is adjusted：Pulp pol is adjusted, after cycle balance, the yeast after inoculation activation is fermented；
D. base liquor separates：Extraction wine liquid is placed in progress after fermentation in old storage tank and obtains mulberries base liquor, adds oak chip immersion；
E. schlempe ferments：After schlempe adds water to ferment again, distilled twice, and add onion extraction；
F. coarse filtration：It is well mixed after mulberries base liquor is carried out into coarse filtration with the Spirit after extraction onion；
G. glue is played：Bentonite mud is added in mixed wine liquid, tank switching is handled after standing 7~8d；
H. cold treatment：After -5 DEG C of cold treatments after 48h, filtering, bottling is handled mixed wine liquid.
A kind of 2. brewage process of onion morat according to claim 1, it is characterised in that the schlempe hair in step e
Ferment comprises the following steps：
A) schlempes water filling：Add softened water in primary fermentation tank, and softened water volume basis by weight, add sucrose 120~
100~120mg/L of 160g/L, 2~4g/L of citric acid and potassium metabisulfite；
B) single flash：Extract fermentation pot liquid wine liquid V out1, the wine liquid wine degree c after the completion of measurement fermentation1, it is directly added into Xia Lang
Single flash is carried out in moral distillation unit, with c2Calculated for desired value, the volume V after distillation2=V1×c1/c2, according to meter
The 1~3% of calculation amount removes foreshot, accesses calculated amount afterwards；
C) second distillations：The softened water of 30% amount for measuring single flash liquid product first accesses second distillation wine liquid, and once
Distill identical, the equally foreshot of removal 1~3%, and complete to distill according to amount of calculation；
D) onions extract：Wine liquid by 2 distillations is transferred in pot for solvent extraction, and peeling stripping and slicing is added in pot for solvent extraction
Onion.
A kind of 3. brewage process of onion morat as claimed in claim 1, it is characterised in that in step a with mulberries pulp
Volume basis by weight, the addition of potassium metabisulfite is 80~120mg/L.
A kind of 4. brewage process of onion morat as claimed in claim 1, it is characterised in that the temperature of fermentation tank in step b
Degree is arranged to 15~20 DEG C, and with mulberries pulp volume basis by weight, the amount for adding pectase is 40~50mg/L；Enzymolysis when
Between be 24~48h.
A kind of 5. brewage process of onion morat as claimed in claim 1, it is characterised in that in step c with mulberries pulp
Volume basis by weight, sucrose addition are 180~200g/L；The yeast Lalvin ICV D47 of overall fermentation inoculation, addition
Measure as 180~220mg/L；Fermentation temperature is in the range of 15~25 DEG C, and 12~14 d are completed in fermentation fermentation process, the daily morning and evening
Circulation is each once.
6. a kind of brewage process of onion morat as claimed in claim 1, it is characterised in that base liquor is fermented in step d
Time is 1~2 month；By the weight by volume basis of base liquor, the addition of oak chip is about 0.5~1.0g/L, soak time 3
~April.
A kind of 7. brewage process of onion morat as claimed in claim 2, it is characterised in that step A) in schlempe fermentation connect
Primary yeast is lalvin EC1118, and with schlempe fermentation volume volume basis by weight, inoculum concentration is 80~120mg/L；Fermentation temperature
20~28 DEG C of degree control, 7~10d of fermentation time.
A kind of 8. brewage process of onion morat as claimed in claim 2, it is characterised in that step B) in after single flash
It is expected that alcohol concentration is in the range of 55~65%Vol；Step C) in second distillation wine liquid alcohol concentration be about 70~85%Vol.
A kind of 9. brewage process of onion morat as claimed in claim 2, it is characterised in that step D) in onion addition
About the 30%~40% of extraction distillation Quality of Liquors, soak time is 3~April.
10. the method as described in claim 1-9 any one prepares the onion morat of gained.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611231A (en) * | 2018-08-21 | 2018-10-02 | 天津农学院 | A kind of manufacturing method of strong type mulberry fruit wine |
| CN108913447A (en) * | 2018-07-27 | 2018-11-30 | 黄贵川 | Morat and its brewing method, vermiculture byproduct and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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