CN108148709A - The brewing method of dendrobium candidum mulberry fruit fermented wine - Google Patents
The brewing method of dendrobium candidum mulberry fruit fermented wine Download PDFInfo
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- CN108148709A CN108148709A CN201810182875.6A CN201810182875A CN108148709A CN 108148709 A CN108148709 A CN 108148709A CN 201810182875 A CN201810182875 A CN 201810182875A CN 108148709 A CN108148709 A CN 108148709A
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Abstract
The invention discloses a kind of brewing methods of dendrobium candidum mulberry fruit fermented wine, using the fresh item of dendrobium candidum and mulberry fruit fruit ear as raw material, addition fruit wine dry ferment ferments to obtain zymotic fluid, removes slag using separation, freezes the processing of glue, allotment, filtering, sterilization to obtain the dendrobium candidum mulberries fermented wine.The raw material selection the previous year sprouting of the present invention grows to the dendrobium candidum item and ninety percent ripe mulberries fruit ear of second year mature fresh picking in 2 April, the nutritional ingredient of the two is adequately merged by a series of processing such as fermentation again after mashing is handled by certain mass ratio, it complements each other, not only it is rich in nutrition, delicate mouthfeel enriches, and reaches health-care effect edible while for majority of populations.Furthermore brewing method provided by the present invention is simple for process, and the dendrobium candidum mulberries fermented wine after sterilization processing is more conducive to preservation, facilitates industrialized large-scale production.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of brewing method of dendrobium candidum mulberry fruit fermented wine.
Background technology
Dendrobium candidum (Dendrobium officinale Kimura et Migo) is orchid family Dendrobium perennial herb
Plant also known as ribbed hedyotis herb, iron sheet orchid etc. are one of traditional rare medicinal herbs and a kind of good health care food materials.Iron sheet stone
The main component of dry measure used in former times is polysaccharide, amino acid, alkaloids, anthocyanidin etc., and the content of wherein dendrobium polysaccharide is up to more than 25%, tool
Be improved immune function of human body, enriching yin, blood pressure lowering, it is antifatigue, slow down aging the effects that.Traditional dendrobium candidum processing method is more
Directly to dry or drying, modern this traditional diamond-making technique can be reduced in dendrobium candidum effectively due to heating and human factor
The content of ingredient, in addition, dry dendrobium candidum is mostly decocting when in use, active ingredient is difficult to whole dissolutions, remains in the dregs of a decoction
In, it causes to waste.
Mulberry fruit also known as sorosis, the poly- flower pattern fleshiness tied by perennial woody plant mulberry (latin name Morus alba L.)
Berry.Mellow fruit is oval, atropurpureus, fruit juice sweet and sour taste, containing abundant nutriment, also with good doctor
Health value is treated, one of the raw material of " be both food and drug " is classified as by the Ministry of Public Health.Mulberry fruit wine is using full juice fermented brew
A kind of emerging fruit wine formed, remains the nutritional ingredient in mulberry fruit, have it is bright-colored, full of nutrition, mellowness is tasty
The features such as.Contained anthocyanidin and resveratrol are 5 times and 2 times of grape wine respectively, while have and promote the production of body fluid to quench thirst, tonifying liver benefit
Kidney, nourishing yin and supplementing blood, improving eyesight calm the nerves, soften blood vessel, strengthen immunity and other effects, are a kind of health cares that can be compared favourably with grape wine
Fruit wine.
Mulberry fruit wine brewing has long history, early in《Compendium of Materia Medica》Just have and " smash juice drink, solve alcohol intoxication；Wine brewing clothes, Li Shui
Gas is subsided a swelling " record.As the improvement of people's living standards, people also increasingly favor health fruit wine, country is also by fruit
The emphasis that wine develops as drinks.And the advantage of the existing fruit wine of mulberry fruit wine, and meet national wine-making industry to low consumption grain, alcoholic strength low
The industrial policy of transformation is suitable for the variation of drinks consumption market, has very big development space and market potential.
With the continuous enhancing of people's health care consciousness, more and more different types of health liquors occur supplying people on the market
Select.In the prior art, Dendrobium officinale alcohol and morat have all more and more occurred in people's lives,
But there are no a kind of appearance of dendrobium candidum morat so far.Furthermore most of health liquor is all using biography in the prior art
The brewing that carries out of mode that system impregnates, many active ingredient are difficult to dissolve out, and Alcohol degree is in contrast higher, mouthfeel not yet
It is good, it may be only available for small part crowd.Therefore, research and development are a kind of to be merged the nutritional ingredient of dendrobium candidum and mulberries
Health liquor very have market value.
Invention content
The purpose of the present invention is in view of the above problems, providing a kind of dendrobium candidum morat, pass through fermentation etc. one
The nutritional ingredient of dendrobium candidum and mulberries is merged by series of processes, not only rich in nutrition, delicate mouthfeel, alcoholic strength compared with
It is low, it is eaten suitable for majority of populations.
In other words, the invention discloses a kind of dendrobium candidum mulberry fruit fermented wine and its brewing method, wherein, a kind of iron sheet stone
The brewing method of dry measure used in former times mulberry fruit fermented wine, using the fresh item of dendrobium candidum and mulberry fruit fruit ear as raw material, addition fruit wine dry ferment ferments to obtain
Zymotic fluid removes slag using separation, freezes the processing of glue, allotment, filtering, sterilization to obtain the dendrobium candidum mulberries fermentation
Wine.
Preferably, it is mature new for the previous year sprouting to grow to second year 2-4 months for the fresh item of the dendrobium candidum
The dendrobium candidum item of fresh picking.
Preferably, the mulberry fruit fruit ear selects ninety percent ripe fruit ear.
Preferably, the mass ratio of the fresh item of the dendrobium candidum and the mulberry fruit fruit ear is 1:1 or 2:1 or 3:1 or 4:1.
Preferably, in the brewing method of the dendrobium candidum mulberry fruit fermented wine, including following brewing step：
1) the fresh item of dendrobium candidum is cleaned and drained by sorting, is cut into the stem of noble dendrobium section that length is 0.5-1 centimetres, spare；Pick mulberry
Sorosis fringe, is rinsed well with clear water, spare；
2) it is beaten, the stem of noble dendrobium section is obtained into dendrobium candidum juice by mashing break process, mulberry fruit fruit ear is passed through into mashing
Break process obtains mulberry fruit pulp, and the dendrobium candidum juice and the mulberry fruit pulp are mixed into tank, obtain mixed liquor A；
3) sugar is adjusted, the sugar content for adjusting mixed liquor A with syrup obtains mixed liquid B to 16.0-19.0 g/l；
4) it ferments, fruit wine dry ferment is added in the mixed liquid B, is fermented under the conditions of 22-28 DEG C, until pol
Less than 10.0 g/l hereinafter, obtaining zymotic fluid after continuing fermentation 8-15 days；
5) it detaches, the zymotic fluid is obtained into supernatant by filtering or centrifuging removal residue and precipitation, takes institute
State that supernatant is closed to be sealed up for safekeeping to obtain fermented wine；
6) fermented wine is taken the supernatant to be allocated, refiltered, sent out by freezing, the processing of lower glue
Ferment former wine first product；
7) it is canned to obtain the iron after in the fermented wine first product by the addition sulfurous acid sterilization of 40-50 mg/litres
Skin stem of noble dendrobium mulberries fermented wine.
Preferably, in step 2), sulfurous acid is added in by the amount of 50-80 mg/litres while mulberry fruit fruit ear is handled
Sterilization.
Preferably, the pol in the zymotic fluid described in step 4) should be less than 4.0 g/l.
Preferably, the fruit wine dry ferment described in step 4) is shares wine yeast, saccharomyces pastorianus and tip ferment
Two kinds in mother or a variety of, and the total amount of adding of the fruit wine dry ferment is every liter of 0.5-1 grams of mixed liquor.
Preferably, the freezing conditions described in step 6) are：Freezing 1-3 days is carried out under the conditions of less than -5 DEG C.
Preferably, the allotment described in step 6) adjusts wine degree by adding edible alcohol, by adding lemon
Acid adjusts acid point, adjusts color by adding edible pigment, fragrance etc. is adjusted by adding edible perfume (or spice) atmosphere.
The present invention includes at least following advantageous effect：
1st, the previous year sprouting is used to grow to the dendrobium candidum item of second year 2-4 months mature fresh picking as original
Material, utilizes the peak time of the active principle content of dendrobium candidum.
2nd, how intensive the fruit ear of mulberries is into oval or oblong, ripe consequence ovum fill fruit juice, pick the process of transport
In be easy to be subject to crushing breakage, therefore it is raw material to select ninety percent ripe fruit ear, avoid the waste when manual operation causes breakage.
It 3rd,, will be in dendrobium candidum through a series of brewing process such as everfermentation using dendrobium candidum and mulberry fruit fruit ear as raw material
Polysaccharide, amino acid, alkaloids, anthocyanidin and anthocyanidin in mulberry fruit and resveratrol be fully merged, iron sheet stone
Dry measure used in former times presses 1 with mulberry fruit fruit ear:1 or 2:1 or 3:1 or 4:1 is mass ratio mixing, even more cleverly increases effect, complements each other.
4th, first dendrobium candidum and mulberries fruit ear are handled, then fermented by fruit wine dry ferment by mashing so that ferment
Mother is preferably melted into mixed liquor, and fermented by sharing two or more fruit wine dry ferments so that fermentation is more filled
Point, active constituent is preferably merged so that people are preferably absorbed by edible.
5th, by supernatant allocation process, can be adjusted according to the demand of different crowd wine product wine degree and acid point or
It is mixed colours by adding edible caramel colorant and adjusts the fragrance of fruit wine by adding desired fragrance ingredient, more
Add the range for expanding crowd demand, suitable for large-scale production.
6th, fermented wine first product obtains dendrobium candidum mulberries fermented wine by sterilization, convenient for wine product preservation, avoids brewing
Drink the quality that can influence wine not in time afterwards and caused by waste, sold conducive to industrial-scale production.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention more comprehensible, the present invention is done below further detailed
Describe in detail it is bright, to enable those skilled in the art that can implement according to this with reference to specification word.However, it is necessary to explanation, specification
In many details for listing be used for the purpose of making reader to the one or more aspects of the present invention there are one thorough explanation, even if
The aspects of the invention can also be realized without these specific details.
Embodiment 1
A kind of brewing method of dendrobium candidum mulberry fruit fermented wine has grown to second year 2-4 months using the previous year sprouting
The dendrobium candidum item of ripe fresh picking is raw material, and addition fruit wine dry ferment ferments to obtain zymotic fluid, remove slag using separation,
Freezing plays the processing of glue, allotment, filtering, sterilization to obtain dendrobium candidum mulberry fruit fermented wine.
Wherein, including following brewing step：
1) the fresh item of dendrobium candidum is cleaned and drained by sorting, and it is 0.5 centimetre of stem of noble dendrobium section to be cut into length, weighs 1000 grams, standby
With；Ninety percent ripe mulberry fruit fruit ear is picked, chooses mildew and rot, damage and prematurity fruit ear, mulberry leaf and stalk, is rinsed with the clear water of flowing
Totally, 1000 grams are weighed, it is spare；
2) it is beaten, the stem of noble dendrobium section weighed up is obtained into dendrobium candidum juice by mashing break process；The mulberry fruit fruit ear that will be weighed up
By being beaten break process, processing while, adds in 80 milligrams of sulfurous acid sterilizations, and mixing obtains mulberry fruit pulp；By dendrobium candidum
Juice and the mulberry fruit pulp are mixed into tank, obtain mixed liquor A；
3) sugar is adjusted, adds in 28 grams of white sugar in mixed liquor A, adjustment sugar obtains mixed liquid B to 16-19 g/l；
4) it ferments, 7 grams of wine yeasts and 7 grams of saccharomyces pastorianus is added in mixed liquid B, are sent out under the conditions of 28 DEG C
Ferment until pol is less than 10.0 g/l, continues fermentation 6 days, zymotic fluid is obtained after pol is less than 4.0 g/l；
5) it detaches, zymotic fluid is obtained into supernatant by filtering or centrifuging removal residue and precipitation, is taken on described
Clear liquid is closed to be sealed up for safekeeping to obtain fermented wine；
6) fermented wine under the conditions of -5 DEG C is carried out to freezing processing 3 days, adds 65 milligrams of egg-white powders by lower glue, go
Except sediment, supernatant is obtained；The supernatant is taken to add in a small amount of white granulated sugar and carries out pol allotment, makes mouthfeel more preferable, using
Filtering, obtains fermented wine first product；
7) it ferments after 70 milligrams of sulfurous acid sterilizations are added in the fermented wine first product to get to dendrobium candidum mulberries
Wine.
Embodiment 2
A kind of brewing method of dendrobium candidum mulberry fruit fermented wine has grown to second year 2-4 months using the previous year sprouting
The dendrobium candidum item of ripe fresh picking is raw material, and addition fruit wine dry ferment ferments to obtain zymotic fluid, remove slag using separation,
Freezing plays the processing of glue, allotment, filtering, sterilization to obtain dendrobium candidum mulberry fruit fermented wine.
Wherein, including following brewing step：
1) the fresh item of dendrobium candidum is cleaned and drained by sorting, and it is 0.5 centimetre of stem of noble dendrobium section to be cut into length, weighs 1000 grams, standby
With；Ninety percent ripe mulberry fruit fruit ear is picked, chooses mildew and rot, damage and prematurity fruit ear, mulberry leaf and stalk, is rinsed with the clear water of flowing
Totally, 1000 grams are weighed, it is spare；
2) it is beaten, the stem of noble dendrobium section weighed up is obtained into dendrobium candidum juice by mashing break process；The mulberry fruit fruit ear that will be weighed up
By being beaten break process, processing while, adds in 80 milligrams of sulfurous acid sterilizations, and mixing obtains mulberry fruit pulp；By dendrobium candidum
Juice and the mulberry fruit pulp are mixed into tank, obtain mixed liquor A；
3) sugar is adjusted, adds in 28 grams of white sugar in mixed liquor A, adjustment sugar obtains mixed liquid B to 16-19 g/l；；
4) it ferments, 7 grams of wine yeasts and 7 grams of saccharomyces pastorianus is added in mixed liquid B, are sent out under the conditions of 28 DEG C
Ferment until pol is less than 10.0 g/l, continues fermentation 8 days, zymotic fluid is obtained after pol is less than 4.0 g/l；
5) it detaches, zymotic fluid is obtained into supernatant by filtering or centrifuging removal residue and precipitation, is taken on described
Clear liquid is closed to be sealed up for safekeeping to obtain fermented wine；
6) fermented wine under the conditions of -5 DEG C is carried out to freezing processing 3 days, adds 65 milligrams of egg-white powders by lower glue, go
Except sediment, supernatant is obtained；The supernatant is taken to add in a small amount of white granulated sugar and carries out pol allotment, makes mouthfeel more preferable, using
Filtering, obtains fermented wine first product；
7) it ferments after 70 milligrams of sulfurous acid sterilizations are added in the fermented wine first product to get to dendrobium candidum mulberries
Wine.
Embodiment 3
A kind of brewing method of dendrobium candidum mulberry fruit fermented wine has grown to second year 2-4 months using the previous year sprouting
The dendrobium candidum item of ripe fresh picking is raw material, and addition fruit wine dry ferment ferments to obtain zymotic fluid, remove slag using separation,
Freezing plays the processing of glue, allotment, filtering, sterilization to obtain dendrobium candidum mulberry fruit fermented wine.
Wherein, including following brewing step：
1) the fresh item of dendrobium candidum is cleaned and drained by sorting, and it is 0.5 centimetre of stem of noble dendrobium section to be cut into length, weighs 1000 grams, standby
With；Ninety percent ripe mulberry fruit fruit ear is picked, chooses mildew and rot, damage and prematurity fruit ear, mulberry leaf and stalk, is rinsed with the clear water of flowing
Totally, 1000 grams are weighed, it is spare；
2) it is beaten, the stem of noble dendrobium section weighed up is obtained into dendrobium candidum juice by mashing break process；The mulberry fruit fruit ear that will be weighed up
By being beaten break process, processing while, adds in 80 milligrams of sulfurous acid sterilizations, and mixing obtains mulberry fruit pulp；By dendrobium candidum
Juice and the mulberry fruit pulp are mixed into tank, obtain mixed liquor A；
3) sugar is adjusted, adds in 28 grams of white sugar in mixed liquor A, adjustment sugar obtains mixed liquid B to 16-19 g/l；
4) it ferments, 5 grams of wine yeasts, 5 grams of saccharomyces pastorianus and 5 grams of kloeckera apiculatus is added in mixed liquid B, in 28 DEG C of items
It ferments under part, until pol is less than 10.0 g/l, continues fermentation 8 days, fermented after pol is less than 4.0 g/l
Liquid；
5) it detaches, zymotic fluid is obtained into supernatant by filtering or centrifuging removal residue and precipitation, is taken on described
Clear liquid is closed to be sealed up for safekeeping to obtain fermented wine；
6) fermented wine under the conditions of -5 DEG C is carried out to freezing processing 3 days, adds 65 milligrams of egg-white powders by lower glue, go
Except sediment, supernatant is obtained；The supernatant is taken to add in a small amount of white granulated sugar and carries out pol allotment, makes mouthfeel more preferable, using
Filtering, obtains fermented wine first product；
7) it ferments after 70 milligrams of sulfurous acid sterilizations are added in the fermented wine first product to get to dendrobium candidum mulberries
Wine.
Embodiment 4
Step 1 in embodiment 2 is replaced with：The fresh item of dendrobium candidum is cleaned and is drained, is cut into the stone that length is 0.5 centimetre
Dry measure used in former times section, weighs 2000 grams, spare；Pick ninety percent ripe mulberry fruit fruit ear, choose it is mildew and rot, damage and prematurity fruit ear, mulberry leaf and
Stalk, is rinsed well with the clear water of flowing, weighs 1000 grams, spare.Remaining parameter is identical with embodiment 2, brewing step
It is rapid also identical.
Embodiment 5
Step 1 in embodiment 2 is replaced with：The fresh item of dendrobium candidum is cleaned and is drained, is cut into the stone that length is 0.5 centimetre
Dry measure used in former times section, weighs 3000 grams, spare；Pick ninety percent ripe mulberry fruit fruit ear, choose it is mildew and rot, damage and prematurity fruit ear, mulberry leaf and
Stalk, is rinsed well with the clear water of flowing, weighs 1000 grams, spare.Remaining parameter is identical with embodiment 2, brewing step
It is rapid also identical.
Embodiment 6
Step 1 in embodiment 2 is replaced with：The fresh item of dendrobium candidum is cleaned and is drained, is cut into the stone that length is 0.5 centimetre
Dry measure used in former times section, weighs 4000 grams, spare；Pick ninety percent ripe mulberry fruit fruit ear, choose it is mildew and rot, damage and prematurity fruit ear, mulberry leaf and
Stalk, is rinsed well with the clear water of flowing, weighs 1000 grams, spare.Remaining parameter is identical with embodiment 2, brewing step
It is rapid also identical.
Product testing
The dendrobium candidum mulberries fermented wine finished product that above-described embodiment obtains the results are shown in Table 1 by detection.
| Project | A | B | C | D | E | F | G | H | I | J | K |
| Embodiment 1 | 13.7 | 52.1 | 5.9 | 1.6 | 15.7 | 9 | 68 | 0.011 | 1.96 | It does not detect | It does not detect |
| Embodiment 2 | 14.6 | 47.4 | 6.7 | 1.7 | 31.3 | 11 | 39 | 0.013 | 2.01 | It does not detect | It does not detect |
| Embodiment 3 | 14.3 | 47.4 | 6.8 | 1.7 | 31.1 | 9 | 38 | 0.013 | 1.99 | It does not detect | It does not detect |
| Embodiment 4 | 17.3 | 27.5 | 10.3 | 1.2 | 39.3 | 8 | 37 | 0.009 | 1.75 | It does not detect | It does not detect |
| Embodiment 5 | 14.8 | 62.4 | 8.1 | 1.4 | 36.6 | 15 | 78 | 0.005 | 1.49 | It does not detect | It does not detect |
| Embodiment 6 | 16.4 | 4.1 | 10.0 | 0.5 | 27.2 | 16 | 200 | 0.001 | 1.35 | It does not detect | It does not detect |
Wherein, A is alcoholic strength, unit (%vol)；B is total sugar content (with glucose meter) unit (g/L)；C is that total acid contains
Amount is (in terms of tartaric acid), unit (g/L)；D is volatile acid content (with Acetometer), unit (g/L)；E is sugar-free extract content, single
Position (g/L)；F is total sulfur dioxide content, unit (mg/L)；G is methanol content, unit (mg/L)；H is Resveratrol content,
Unit (mg/L)；I is Vitamin C content, unit (mg/L)；J is salmonella content in every 25mL wine product；K is every 25mL wine
Staphylococcus aureus content in product.
As can be seen from the above table, the dendrobium candidum mulberry fruit hair made using parameter disclosed in this invention and method
Ferment wine alcoholic strength is in 13.7-17.3 degree, total sugar content (with glucose meter) 4.1-62.4g/L, total acid content (in terms of tartaric acid)
5.9-10.3g/L, volatile acid content (with Acetometer) 0.5-1.7g/L, sugar-free extract content 15.7-39.3g/L, total titanium dioxide
Sulfur content 8-16mg/L, methanol content 37-200mg/L, Resveratrol content≤0.02mg/L, Vitamin C content 1.35-
2.01mg/L is checked as unit of 25mL wine product and is not detected salmonella and staphylococcus aureus.
Wherein, the mass ratio of the fresh item of dendrobium candidum and the mulberry fruit fruit ear is 1:1 or 2:1 or 3:1 or 4:1 can be according to city
Demand brews different types of dendrobium candidum mulberries fermented wine, furthermore shares two or more fruit wine dry ferments and can cause
Fermentation is more fully quick, and fermentation time was at 8-15 days, and pol in zymotic fluid determines whether to stop to ferment, very
It is convenient and efficient.
Furthermore according to the demand of market different crowd, to dendrobium candidum mulberry fruit fermented wine into degree of serving a round of liquor to the guests, acid point, color with
And the adjusting of fragrance, it allows product more diversification, is extremely suitable for industrial production.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With.It can be applied to various suitable the field of the invention completely.It for those skilled in the art, can be easily
Realize other modification.
Claims (10)
1. a kind of brewing method of dendrobium candidum mulberry fruit fermented wine, it is characterised in that：Using the fresh item of dendrobium candidum and mulberry fruit fruit ear as
Raw material, addition fruit wine dry ferment ferment to obtain zymotic fluid, remove slag using separation, freeze lower glue, allotment, filtering, the place sterilized
Reason obtains the dendrobium candidum mulberries fermented wine.
2. the brewing method of dendrobium candidum mulberry fruit fermented wine as described in claim 1, it is characterised in that：The dendrobium candidum
Fresh item grows to the dendrobium candidum item of second year 2-4 months mature fresh picking for the previous year sprouting.
3. the brewing method of dendrobium candidum mulberry fruit fermented wine as described in claim 1, it is characterised in that：The mulberry fruit fruit ear
Select ninety percent ripe fruit ear.
4. the brewing method of dendrobium candidum mulberry fruit fermented wine as described in claim 1, it is characterised in that：The dendrobium candidum is fresh
The mass ratio of item and the mulberry fruit fruit ear is 1:1 or 2:1 or 3:1 or 4:1.
5. such as the brewing method of claim 1-4 any one of them dendrobium candidum mulberry fruit fermented wines, which is characterized in that specific packet
Include following steps：
1) the fresh item of dendrobium candidum is cleaned and drained by sorting, is cut into the stem of noble dendrobium section that length is 0.5-1 centimetres, spare；Pick Mulberry fruit
Fringe is rinsed well with clear water, spare；
2) it is beaten, the stem of noble dendrobium section is obtained into dendrobium candidum juice by mashing break process, mulberry fruit fruit ear is broken by being beaten
Processing, obtains mulberry fruit pulp, the dendrobium candidum juice and the mulberry fruit pulp is mixed into tank, obtain mixed liquor A；
3) sugar is adjusted, the sugar content for adjusting mixed liquor A with syrup obtains mixed liquid B to 16.0-19.0 g/l；
4) it ferments, fruit wine dry ferment is added in the mixed liquid B, is fermented under the conditions of 22-28 DEG C, until pol is less than
10.0 g/l hereinafter, continue to obtain zymotic fluid after fermenting 8-15 days；
5) it detaches, the zymotic fluid is obtained into supernatant by filtering or centrifuging removal residue and precipitation, is taken on described
Clear liquid is closed to be sealed up for safekeeping to obtain fermented wine；
6) fermented wine is taken the supernatant to be allocated, refiltered, obtain proferment by freezing, the processing of lower glue
Wine first product；
7) it is canned to obtain the iron sheet stone after in the fermented wine first product by the addition sulfurous acid sterilization of 40-50 mg/litres
Dry measure used in former times mulberries fermented wine.
6. the brewing method of dendrobium candidum mulberry fruit fermented wine as claimed in claim 4, it is characterised in that：In step 2),
While handling mulberry fruit fruit ear sulfurous acid sterilization is added in by the amount of 50-80 mg/litres.
7. the brewing method of dendrobium candidum mulberry fruit fermented wine as claimed in claim 4, it is characterised in that：Described in step 4)
Zymotic fluid in pol should be less than 4.0 g/l.
8. the brewing method of dendrobium candidum mulberry fruit fermented wine as claimed in claim 4, it is characterised in that：Described in step 4)
Fruit wine dry ferment be to share two kinds in wine yeast, saccharomyces pastorianus and kloeckera apiculatus or a variety of, and the fruit wine is done
The total amount of adding of yeast is every liter of 0.5-1 grams of mixed liquor.
9. the brewing method of dendrobium candidum mulberry fruit fermented wine as claimed in claim 4, it is characterised in that：Described in step 6)
Freezing conditions are：Freezing 1-3 days is carried out under the conditions of less than -5 DEG C.
10. the brewing method of dendrobium candidum mulberry fruit fermented wine as claimed in claim 4, it is characterised in that：The institute in step 6)
The allotment stated adjusts wine degree by adding edible alcohol, acid point is adjusted by adding citric acid, by adding edible pigment
Color is adjusted, by adding edible perfume (or spice) atmosphere adjusts fragrance etc..
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| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN109112041A (en) * | 2018-10-12 | 2019-01-01 | 西南林业大学 | A kind of brew method of mulberry fruit wine |
| CN109486624A (en) * | 2018-12-11 | 2019-03-19 | 重庆科技学院 | A kind of mulberries dendrobium nobile anti-aging fermented wine and preparation method |
| CN112126569A (en) * | 2020-11-09 | 2020-12-25 | 安徽省农业科学院蚕桑研究所 | Preparation method of compound mulberry pure juice fermented wine |
| CN113621464A (en) * | 2021-09-03 | 2021-11-09 | 南京益唯森生物科技有限公司 | Fermentation process of russianolive flower-flavored fruit wine |
| CN115838617A (en) * | 2022-12-01 | 2023-03-24 | 广西壮族自治区药用植物园 | Dendrobium officinale fermented wine and preparation method thereof |
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| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN109112041A (en) * | 2018-10-12 | 2019-01-01 | 西南林业大学 | A kind of brew method of mulberry fruit wine |
| CN109486624A (en) * | 2018-12-11 | 2019-03-19 | 重庆科技学院 | A kind of mulberries dendrobium nobile anti-aging fermented wine and preparation method |
| CN112126569A (en) * | 2020-11-09 | 2020-12-25 | 安徽省农业科学院蚕桑研究所 | Preparation method of compound mulberry pure juice fermented wine |
| CN113621464A (en) * | 2021-09-03 | 2021-11-09 | 南京益唯森生物科技有限公司 | Fermentation process of russianolive flower-flavored fruit wine |
| CN115838617A (en) * | 2022-12-01 | 2023-03-24 | 广西壮族自治区药用植物园 | Dendrobium officinale fermented wine and preparation method thereof |
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