CN108315150A - A kind of brewing manufacture craft of morat - Google Patents
A kind of brewing manufacture craft of morat Download PDFInfo
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- CN108315150A CN108315150A CN201810371445.9A CN201810371445A CN108315150A CN 108315150 A CN108315150 A CN 108315150A CN 201810371445 A CN201810371445 A CN 201810371445A CN 108315150 A CN108315150 A CN 108315150A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The present invention relates to a kind of brewing manufacture crafts of morat, belong to brewing technical field.Technical solution is：Harvesting and selection mulberry fruit, mulberry fruit is crushed, mulberry jam is formed；Fermentation is carried out in fermentation tank to mulberry jam by auxiliary materials such as addition pectase, potassium metabisulfite and dry type active dry yeast bacterium and forms mulberries wine juice, mulberries wine juice needs to clarify, mulberries wine juice after clarification is transferred to wine storage tank, mulberries wine juice stored for 12 years by wine storage tank, recently enter filling and package workshop, filling finished product.The positive effect of the present invention：It is suitble to large-scale production, has made morat pure flavor, mild acidity, entrance is submissive, and mouthfeel is full, mellow coordination, and wine body is plentiful, and aroma is strong, has the distinctive fruity of mulberries, imparts the unique flavor of morat and fragrance.
Description
Technical field
The present invention relates to a kind of brewing manufacture crafts of morat, belong to brewing technical field.
Background technology
Mulberries Sang Shen make mulberry fruit, outer literary fame mulberry again.Mulberry fruit is Moraceae deciduous tree, season of flowers agriculture
March to April is gone through, as a result May in season to June, the ripening fruits of mulberry tree is moraceae plants, the fruit ear of mulberry tree also known as mulberry fruit
Son, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc..Fresh sorosis meat is thick, and color is purplish red, black purple or white, sweet succulence have tartaric acid, fresh fruit can
Edible, aging sorosis color purple is black, and sugar content is higher to make wine, and the sorosis that mulberry fruit tree is tied is a kind of aggregate fruit.Morat is
The fruit juice fermentation beverage made of sugar conversion alcoholic fermentation technology brewing, has shown that, morat rich in multiple nutritional components research
With nourishes blood and promotes the production of body fluid, the preventive and therapeutic effect of digestion-aid effect cardiovascular and cerebrovascular diseases, bactericidal effect, improve a poor appetite with antiobesity action etc., it is
A kind of health drink of high quality.Morat is emerging fruit wine made of being brewed as raw material using fresh mulberries and mulberry juice, is had
Very high nutritive value.Its nutrition is far above grape wine, and trace selenium content is 12.41 times of grape wine, and protein is Portugal
8.44 times of grape wine, lysine are 9.23 times of grape wine, and anthocyanidin is 5 times of grape wine, also contain abundant resveratrol,
It is the superfine product in fruit wine.
Invention content
The object of the present invention is to provide a kind of brewing manufacture crafts of morat, can be mass-produced, improve morat
Quality, the Alcohol degree of morat is solved by the addition of sugarcane white granulated sugar, pure taste mellowness solves background technology and deposits
The above problem.
The technical scheme is that：
A kind of brewing manufacture craft of morat, steps are as follows：
1. the harvesting of mulberry fruit
Selection sugar content reaches 150g/L or more, and total acid content is less than 8, and mulberry fruit of the pH value between 4.5-5 is harvested；
2. mulberry fruit enters tank fermentation
The mulberry fruit that above-mentioned harvesting is completed is tested, qualified mulberry fruit is filtered out；By the qualified mulberry fruit input of screening
To heating is crushed in mulberry fruit crusher, mulberries pulp is formed, mulberries pulp, which is then put into fermentation tank, carries out alcoholic fermentation；
3. adding auxiliary material
Auxiliary material selects pectase, potassium metabisulfite and dry type active dry yeast bacterium；
Pectase usage amount is that every liter of mulberry jam adds 0.03 gram of pectase；
Pectase Adding Way：According to the usage amount of pectase, 10 times of pure water are taken, mixes, is added to can-like Isothermal Structural Decomposition In Certain device
In, 45 DEG C are heated up to, enzymolysis synchronizes uniform instil in mulberries pulp after 2 hours；
Potassium metabisulfite usage amount is 40PPM/L, and L is every liter of mulberry jam, 20 DEG C of decomposed solution temperature, decomposed solution time 0.5h；
Potassium metabisulfite Adding Way：By putting into the total amount of mulberries pulp in fermentation tank, calculates and the total of potassium metabisulfite is added
Amount, then be taken as the mulberries wine juice of 10 multiple of potassium metabisulfite total amount and do dilution and be added in can-like Isothermal Structural Decomposition In Certain device, decompose 0.5
After hour, potassium metabisulfite liquid is obtained；While putting into mulberry fruit pulp above fermentation tank, potassium metabisulfite liquid is synchronized
From being instilled into above fermentation tank in mulberries pulp, protection wine body fermentation prevents miscellaneous bacteria from encroaching on；
The inoculum concentration of dry type active yeast is 0.1%, and the additive amount in mulberries pulp is：200g/t；
The startup method of dry type active yeast：Start dry type active yeast with 38 DEG C of pure water decompositions, forms active dry yeasr
Bacteria liquid；By putting into the total amount of mulberries pulp in fermentation tank, the total amount that active dry yeasr bacteria liquid should be added is calculated, by active ferment
Female bacteria liquid is added in sugared part dilution for 10 times of amounts of active yeast total amount of liquid, is mixed, by mixed liquid
Body is injected into functional pot, is stirred evenly, at this point, the saccharomycete activation activation in functional pot, forms saccharomycete and activates liquid, then
It is secondary to be incorporated as in the mulberries pulp to functional pot of saccharomycete activation 10 times of amounts of liquid, the fermentation of saccharomycete population expanding propagation is carried out,
Form live body barms liquid；The secondary expansion of saccharomycete population in latency function tank, completely after activation activation, fermentation tank input
When mulberries pulp reaches 80% value of tank volume, stops input mulberries pulp, pumped the live body barms liquid in functional pot with wine
It is input in fermentation tank, alcoholic fermentation will be carried out in mulberries pulp to be fermented, form mulberries wine juice；
4. mulberries pulp puts into ferment tank
It needs to measure total sugar content, total acid number number and pH value number before mulberries pulp input fermentation tank, measures mulberry in input fermentation tank
The temperature difference between the temperature and room temperature of sorosis slurry；When mulberry fruit slurry temperature degree reaches 15 DEG C in fermentation tank, live body saccharomycete is added
Liquid carries out alcoholic fermentation；After the completion of pectase, potassium metabisulfite and the addition of dry type active dry yeast bacterium, made of circulating pump system
One time 100% fumet wine body circulation makes the auxiliary material of addition be uniformly distributed, and mulberries wine juice is stood in fermentation tank.Mulberries pulp is 22
It ferments 14 days in DEG C -25 DEG C of constant temperature, alcoholic strength reaches 11% degree, pours in down a chimney fermentation to 20 days by precipitation, the alcoholic strength of morat
Up to 12% degree, first separation is done in Normal juice conversion alcohol completion.
5. malic acid converts lactic fermentation
After mulberries wine juice separation after the completion of standing is transferred to container tank, free sulur dioxide 25mg/L and potassium metabisulfite are supplemented,
Malolactic fermentation is carried out, in conjunction with inoculating lactic acid bacterium is poured in down a chimney, timeliness is 25-30 days, and temperature control is at 18-20 DEG C, by malic acid
Lactic acid converts, and total acid terminates malolactic fermentation when reaching 5.0, carries out secondary separation and turns tank, and it is clear to be transferred to wine storing jar progress
Clearly；
6. mulberries wine juice clarifying treatment, storage and filling finished product
Mulberries wine juice after clarification is transferred to wine storage tank, and mulberries wine juice stores the 1-2 years by wine storage tank, recently enters filling packet
Between entrucking, filling finished product.
Auxiliary material of the present invention also includes sugarcane white granulated sugar；
Sugarcane white granulated sugar additive amount：The total sugar amount for measuring mulberries pulp in input fermentation tank first, sets in tank mulberries pulp
Total sugar amount is 220g/L, and the alcoholic strength reached after fermentation is 11.5%, and mulberries wine juice residue sugar amount is 4g/L after fermentation, and addition is sweet
The amount of sugarcane white granulated sugar should control the Alcohol degree incrementss of mulberries wine juice at 2 degree hereinafter, highest can in i.e. every liter of mulberries wine juice
34g sugar is mended, every 17 grams of sugar can convert 1 degree of alcohol, and wine temperature increases 1.3 degree；
Sugarcane white granulated sugar adding method：Mulberries wine juice complete fermentation, the remaining sugar amount of the mulberries wine juice after fermentation in fermentation tank
To add sugarcane white granulated sugar when 100g/L, by uniform the pouring into sugar bowl of sugarcane white granulated sugar, with mulberries wine juice fully decompositionization sugar bowl
In sugarcane white granulated sugar, stir evenly grainless sugar grain, dilution inputs fermentation tank after decomposing, and sugar has been mended needed for mulberries wine juice
Afterwards, mulberries wine juice does one time 100% cycle the sugar of supplement is fully decomposed among mulberries wine juice, passes through live body
Saccharomycete liquid fermentation completes sugar conversion alcohol process.
The step 1. in using other places harvesting mulberry fruit, fermentation need to be transported to by the transport vehicle of 5 DEG C of constant refrigeration
Workshop screens machine and human assistance picking after the assay was approved by automatic vibration, enters pulp delivery pump through mulberry fruit crusher, leads to
Cross conveying pipeline be input to fermentation tank carry out alcoholic fermentation, mulberry fruit picking to enter tank fermentation time control 12 hours in complete；Or
Person's step 1. in the mulberry fruit completed using the harvesting of local picking garden, focuses on fermentation plant, by automatic vibration screening machine and
Human assistance picking enters pulp delivery pump after the assay was approved, through mulberry fruit crusher, and being input to fermentation tank by conveying pipeline carries out
Alcoholic fermentation, mulberry fruit picking to enter tank fermentation time control 2 hours in complete.
Total fermentation phase of the mulberries wine juice in fermentation tank show as first day be stationary phase, i.e. convalescence, same day mulberry
Shen wine juices 100% circulation primary of work；It enlivens the rising stage within the 2-4 days, recycles 4 times for saccharomycete within every 24 hours, the work of mulberries wine juice
50% cycle separately combines outer circulation water control temperature；Develop peak period, every 24 hours cycle 5-6 for saccharomycetes to make fermentation within the 5-10 days
Secondary, 50% cycle of mulberries wine juice work separately combines outer circulation water control temperature；It decays the phase for saccharomycetes to make fermentation decline within the 11-14 days, often
Wine body running 50% recycles twice for it, separately combines outer circulation water control temperature；Saccharomycete and remaining sugarcane white sand sugar consumption after 14th day
To the greatest extent；When wine temperature is less than 20 DEG C, mulberries wine juice proportion is in 0.995 or remaining sugarcane white sugar content is less than 5-10g/L, cooks wine
Mulberries wine juice is separated to ready slack tank by juice, skin slag first separation, is carried out malic acid and is converted lactic fermentation.
Malic acid converts lactic fermentation process：
The mulberries wine juice container material quality of first separation and health requirement up to standard：Container tank requires 304 stainless steels, tank body requirement
Cleaning, sterilizing, is done disinfection only；
After the separation of mulberries wine juice is transferred to container tank, every physical and chemical index temperature, residual sugar, total acid content, pH value, total titanium dioxide are detected
Sulfur content etc.；Sulfur dioxide content after a phase ferments is lost in quickly, and residual is reduced, and has been unable to meet the antioxygen of mulberries wine juice
Change protective effect, this is need to supplement free sulur dioxide 25mg/L i.e. potassium metabisulfite；Container tank carries out malolactic fermentation,
In conjunction with inoculating lactic acid bacterium is poured in down a chimney, timeliness is 25-30 days；For temperature control at 18-20 DEG C, detection wine temperature once a day, survey acid, survey are free
Sulfur dioxide data notice that environmental sanitation, workshop keep air purification ventilation, and workshop humid control is between 75-80%, mulberries
Total acid about 8 or so after wine juice first separation, the malolactic acid conversion through excessive day, total acid terminate apple yogurt when reaching 5.0
Acid fermentation carries out secondary separation and turns tank, and the bulky grain in mulberries wine juice point is disposed in conjunction with diatomite disk filter coarse filtration
Son and part wine mud and miscellaneous bacteria are transferred to wine storing jar clarification.
The processing of morat clarification of juice：
The requirement of tank body material：It is 316L stainless steel cone tanks as settling tank to use material, settling tank before use, cleaning,
Disinfection, is done sterilizing only；
Mulberries wine juice after malic acid conversion lactic fermentation enters should carry out natural sedimentation clarification first before holding vessel；Sealing clarification
Tank stands and stablizes mulberries wine juice, monitors room temperature and wine temperature, and wine temperature control system stablizes 3-5 months detection wine body-sensings under 14 DEG C
It sees, sample analysis is done in laboratory, measures clarity and every physical and chemical index, free sulur dioxide content are adjusted to 30-40mg/L,
Total sulfur dioxide 120mg/L；Indices carry out the separation of mulberries wine juice when reaching standard and turn tank, when turning tank by means of separation, use
Diatomite disk filter fine earth essence is considered, and little particle molecule, thin wine mud and the miscellaneous bacteria in mulberries wine juice, the mulberry of settling tank are disposed
Shen wine juices are at least clarified by five months low-temperature precipitations.
Morat wine storage tank is stored：
The material of wine storage tank and hygienic requirements：Wine storage tank is 316L stainless steels or oak material, and storage requirement is storage cellar, wine
Temperature control is stored at 8-14 DEG C, humidity is maintained between 75-80%, there is air purification discharge system, plumbing cleaning system；
The mulberries wine juice after clarification go underground wine cellar wine storage tank storage, it is desirable that canful store；Laboratory tracing detection is each
Item physical and chemical index, detects weekly the storage environment in wine cellar, and adjustment temperature not up to standard, humidity, air stream situation are detected per half a month
Each dominant term physical and chemical index of wine storage tank, mulberries wine juice sense organ, wine storage tank timely tonic wine when discontented；Mulberries wine juice is store in storage cellar
It deposits, the old storage 1-2 years, when a certain batch mulberries wine juice sense organ and physical and chemical index reach finished wine standard, carries out separation and turn
Enter former wine allotment workshop.
Mulberries wine juice allocates workshop and filling finished product：
Allocate wine storing jar, rise again tank material and hygienic requirements：Wine storing jar, tank material of rising again and accessory requirement 316L stainless steels
Matter, bocca tank, hygienic requirements cleaning, sterilizing, are done disinfection only；
Allotment workshop is transferred to from the wine storage tank of storage cellar to rise again when tank, use in conjunction with flame filter press in mulberries wine juice
The cardboard filter wine juice of 1.0um detects sense organ and every physical and chemical index of wine juice, adds potassium metabisulfite, total sulfur is in 125mg/
L, every physical and chemical index fully meet standard, then carry out from tank removing by flame filter press fine filter paper board 0.45um of rising again
Bacterium, purification fine filtering, separation mulberries wine juice to finished product wine storing jar；Mulberries wine juice passes through effectively prolonged wine storage tank ageing,
Fine filtering is purified by flame filter press again, degerming forms mulberries dry type into wine, recently enters filling and package workshop, filling
Finished product.
The positive effect of the present invention：It is suitble to large-scale production, has made morat pure flavor, mild acidity enters
Mouth is submissive, and mouthfeel is full, mellow coordination, and wine body is plentiful, and aroma is strong, has the distinctive fruity of mulberries, it is only to impart morat
Special flavor and fragrance.
Specific implementation mode
Below by embodiment, the present invention is described further：
In embodiment, specific embodiment of the present invention is as follows：
1. mulberry fruit maturation is harvested enters fermentation plant quality requirement into factory
Select purplish red, black purple, ripe appropriateness, without deformity, without rot, no disease and pests harm and machinery wound, no Chinese olive, fruit is full,
Pollutant is limited the quantity and pesticide residue should meet GB2762, GB2763 and the defined fresh mulberries of concerned countries standard, sugar content
Reach 150g/L or more, starts to harvest into tank.The mulberries for collecting the picking of this garden screen machine and human assistance hand by automatic vibration
After Selected Inspection is tested, enters pulp delivery pump by special conveying pipeline through mulberry fruit crusher, be input to fermentation tank and carry out alcoholic fermentation, mulberry
Shen picking to enter tank fermentation time control 2 hours in complete.With the mulberries of other places harvesting, pass through 5 DEG C of constant refrigeration after picking
Transport vehicle is transported to fermentation plant, machine and human assistance picking is screened after the assay was approved by automatic vibration, through mulberry fruit crusher
Into pulp delivery pump, fermentation tank is input to by special conveying pipeline and carries out alcoholic fermentation, mulberries picking is to entering tank fermentation time
Control is completed in 12 hours.
2. mulberries pulp puts into fermentation tank addition auxiliary material dosage and method and process
Mulberries pulp enters fermentation tank addition auxiliary material amount and method and process.Raw material needed for mulberries dry type wine and auxiliary material requirement：Mulberries select
With aubergine, two kinds of appearances of atropurpureus, total sugar content 150g/L, total acid content less than 8, between pH value 4.5-5,5 DEG C of perseverances of low temperature
The fresh-keeping means of transportation of temperature, by screening quality inspection, being crushed and heat up into tank.Auxiliary material selects the work by French import fermenting morat
Property cerevisin, powdery is single, potassium metabisulfite, special pectin and sugarcane white granulated sugar.
Auxiliary material dosage and method：0.03 gram per liter of pectase usage amount dilutes temperature 45 C.Method：By 30g/t fruits
Glue enzyme takes 10 times of liquid pure water, is added in 304 stainless steel can-like Isothermal Structural Decomposition In Certain devices, is heated up to 45 DEG C, enzymolysis 2 hours and
Mulberries pulp synchronizes uniform instil among pulp conveyor hopper.
Potassium metabisulfite usage amount 40PPM/L, 20 DEG C of decomposed solution temperature, decomposed solution time 0.5h.Adding Way：It presses
40PPM/L potassium metabisulfite additive amounts calculate, and fermentation tank puts into mulberries pulp total amount and calculates addition potassium metabisulfite total amount, takes 10
Multiple mulberries wine juice does dilution, is added in 304 stainless steel can-like decomposers, after fully decomposing 0.5 hour, from fermentation
Feed intake mulberries fruit while synchronizing of manhole is instilled into mulberries berry juice the fermentation of wine body is protected to prevent miscellaneous bacteria from encroaching on tank.
The additive amount and startup method of dry type active yeast：Inoculum concentration 0.1%, mulberries pulp add 200g/t, pure water
It decomposes and starts saccharomycete, form saccharomycete and start liquid, saccharomycete starts 38 DEG C of liquid temperature；Fermentation tank, which feeds intake, reaches tank volume 80%
When value, stop feeding intake, prevents tank deck when alcoholic fermentation from overflowing, saccharomycete can be added when reaching 15 DEG C in fermentation tank wine juice temperature
Start liquid, by fermentation tank feed intake mulberries total amount accounting dry type active yeast total amount should be added, by required dry type activity ferment
Female bacterium total amount adds in 1% sugar dilution of 10 times of liquid, is injected into 304 stainless steel functional pots, stirs 10 points
Saccharomycete activation activation in functional pot after clock, after foam is plentiful, is added 10 times of liquid mulberries pulps of existing activation amount to function again
In tank, the fermentation of yeast population expanding propagation is carried out.At about 20 minutes, the secondary expansion of saccharomycete population activation completely is sharp in functional pot
It is living, it is pumped with wine and the live body barms in functional pot is input in mulberries berry syrup to be fermented in 304 stainless steel fermentation tanks,
It carries out utilizing tank body outer circulation device system after sugar conversion alcoholic fermentation active yeast raw material enters in fermentation tank, carries out n
The cycle of secondary wine body 100%.Pectase, potassium metabisulfite and active yeast and glycosyloxy are fully combined and are distributed in hair
Among each section of fermentation tank morat body.
Sugarcane white granulated sugar additive amount and method：The total sugar content into tank mulberry juice is measured first, because of mulberries itself sugar content
The wine degree not reached requirement after fermented need to add a certain amount of sugarcane white granulated sugar to improve the number of degrees that morat requires（Containing sugar
99.6% or more）Set tank mulberry juice total reducing sugar 220g/L it is fermented after the alcoholic strength that reaches as 11.5%, wine juice residual sugar after fermentation
4g/L, 34g sugar, every 17 grams of sugar can be mended by adding sweet sugared white granulated sugar controlled quentity controlled variable highest in 2% degree of alcohol content, i.e. every liter of wine juice
Once alcohol can be converted, wine temperature increases 1.3 degree.
Sugarcane white granulated sugar adding method：Mulberry juice starts fermentation completely in fermentation tank, when wine juice residual sugar 100g/L contents
Add white granulated sugar, uniform the pouring into sugar bowl fermentation tank wine juice fully solution of white granulated sugar, the white granulated sugar in sugar bowl stirs evenly nothing
Granular sugar grain dilutes and inputs fermentation tank after decomposing, and after sugar needed for wine juice has been mended, wine body does one time 100% cycle so that
The sugar of supplement can fully decompose among fermentation tank wine juice, fermented by yeast and complete sugar conversion alcohol process.
3. mulberries pulp enters tank fermentation technology
Fermentation plant first, fermentation tank, wine pump wine conveying pipe road, mating Brewing equipment are cleaned, sterilize, sterilize, drain, fermented
Workshop air needs to purify, and indoor temperature regulation is at 20 DEG C or so, humidity 75-80%, and corollary equipment debugging is to can normally transport
Make, fermentation plant skilled worker staffing of putting into several classes is determined a post, and mulberries pulp enters tank and measures total sugar content, total acid number number and pH value number, enters
Tank mulberry fruit slurry temperature degree, room temperature and the temperature difference, when fermentation tank mulberry fruit slurry temperature degree is 15 DEG C low, using being recycled in fermentation tank heating and cooling
The basal temperature of mulberry jam in system improving fermentation tank does condition preparation, fermentation tank mulberry jam for addition active yeast
Active yeast is added when temperature reaches 15 DEG C and carries out startup alcoholic fermentation, and the primary and secondary sequence for influencing morat fermentation factor is total
Sugared content A, fermentation temperature B, active yeast inoculum concentration C, potassium metabisulfite additive amount D, morat have multiple biological activities
Ingredient.By the research of orthogonal test, determine that the optimal processing parameter of mulberries wine fermentation is：22 DEG C of A 22%, B, 0.1% D of C
40PPM/L.22% total reducing sugar, 14 days or so the alcoholic strengths that ferment in 22 DEG C of constant temperature can reach 11% degree, pour in down a chimney 18 DEG C of perseverances by precipitation
Malic acid converts lactic fermentation 25 days or so after middle benefit gas, and the alcoholic strength of morat is up to 12% degree.Select the good special mulberry of France
Shen wine active dry yeasr strains brewing dry type morat can complete total reducing sugar in mulberry juice and ferment to residual sugar 4g/L hereinafter, noresidue is active
Saccharomycete is preferred.The orthogonal test of pectase 0.03g/L is using as a result, in conjunction with exact adding method, the fruit of mulberries berry juice
The protein of meat, pectin, pericarp, dry matter can be decomposed fully, and separation retains effective material composition, the wine juice through fully fermenting
The limpid wine and women-sensual pursuits purplish blue ink red of wine body is presented, tartaric acid is moderate, and wine body is more plentiful, and fruity is stronger, and peel residue is once completed with wine juice
The clear-cut margin of wine body is without chaos phenomenon when separation.When 80% amount mulberries of fermenter volume feed intake full, by technological requirement auxiliary material, Jiao Ya
Potassium sulfate, pectase, after the completion of the addition of dry type organized enzyme yeast, morat body stands 10 hours, on fermentation tank in fermentation tank
Manhole is that open aerobic fermentation monitors capacity for liquor simultaneously, and n times monitor fermentation tank fruit juice and start aerobic blistering when fermentation per hour
After the variation mulberries berry juice of sound enters tank 12 hours.Wine body enter tank after 12 hours complete fermentation startup proceed by one time 50%
Wine body circulation increase saccharomycete oxygen content discharge generate inert gas and carbon dioxide, while workshop open exhaust system
Air is purified, oxygen content is increased, workshop humidity is maintained at 75% or so, and fermentation tank mulberry jam enters complete sugar after 24 hours
The fermentation process while monitor closely wine temperature for converting alcohol keep a record per hour, and outer circulation cooling is opened when wine temperature reaches 25 DEG C
System, opening wine pump internal circulation system in conjunction with outer cooling makes the heat of fermentation tank wine body central point and inert gas pass through cyclic system
System discharge, achievees the purpose that cooling and temperature control, and sugar conversion alcohol is made relatively to continue slowly, the fruity of berry to be kept to be retained in wine body
Middle reduction is lost in, it is desirable that every two hours detects wine body proportion, temperature, the survey of the accurate sugar conversion alcohol specific density table of strict implement in interval
It calculates.The total sugar content situation of wine body and data are measured, gravity test such as total reducing sugar 170g proportions are 1.075, and sugar conversion alcohol is 10%
Degree, by the record that morat body over the years ferments, glucose white granulated sugar 16.5-17g can convert 1 degree of alcohol and calculate, and often generate 1 degree
Alcohol wine temperature rises 1.3 DEG C or so.It is the fast-developing rising stage that fermentation tank wine body, which ferments 24-72 hours, at this time active yeast
Nutrient with berry sugar carries out fully combining decomposition so that wine temperature rises.Another superposition mulberries ripe positive value summer picking time
Environment temperature is higher so that wine body base temperature quickly reaches the top value that fermentation requires control temperature, it is desirable that in stringent control fermentation tank
Wine body internal temperature is executed in 25 DEG C of upper limits.Wine systemic circulatory system is opened in lord ferment period, in daily 24 hours 4-5 times, often
Inert gas and carbon dioxide is discharged in secondary 50% wine body circulation amount, when in tank wine body proportion in 1.030-1.035 when add it is white
Granulated sugar mends the required alcoholic strength being not achieved in wine body sugar.2% degree that sugar amount is alcohol content, i.e. every liter of mulberries are mended in peak demand
Highest can mend 34g sugar in wine juice.Mend sugared technique：Uniform the pouring into sugar bowl of white granulated sugar, fully decomposed with wine juice stir evenly without
Granulated sugar grain, be input to fermentation tank combine cycle, work 100% wine body circulation.Total fermentation phase of the mulberries wine juice in fermentation tank
It is stationary phase, i.e. convalescence, 100% circulation primary of same day wine body running to show as first day；The the one 2-4 days active for wine body yeast
It rising stage, recycles 4 times within every 24 hours, the cycle of wine body running 50% separately combines outer circulation water control temperature；The 5-10 days are wine body ferment
Mother's fermentation development peak period, recycles 5-6 times, wine body running 50% recycles, and separately combines the cold enzyme temperature control of outer circulation for every 24 hours；11-
Decline for the fermentation of wine body yeast within 14 days and decay the phase, wine body running 50% recycles twice daily, separately combines the cold enzyme temperature control of outer circulation；The
Yeast and residual sugar stage of exhaustion after 14 days.When wine temperature is less than 20 DEG C, wine juice proportion is in 0.995 or residual sugar is less than 5-10g/L, cooks wine
Body, wine juice, skin slag first separation, among wine juice is separated to ready slack tank progress malic acid conversion lactic fermentation, through ferment
The wine juice wine of female bacterium first separation after fermentation sees that display color and luster purplish blue ink is red, and opaque, matt acidity is higher by 8 in vitro
DEG C or so exist with malic acid, entrance taste acidity relatively stimulate oral cavity, have coarse impurity sense wine body pectin grain shape suspended matter, mulberry
The stronger SO125mg/L of natural fruity of sorosis, alcohol content 11%, residual sugar 5g-10g/L, sugar-free extract is higher 30%, skin
It is sold after slag squeezing.
4. malic acid converts zymotechnique of lactic acid
The wine juice container material quality of first separation and health requirement up to standard：304 stainless steel of containers demand, tank body requirement cleaning,
Disinfection, is done sterilizing only.After wine juice separation is transferred to container tank, detect every physical and chemical index temperature, residual sugar, total acid content, pH value,
Total sulfur dioxide content etc., sulfur dioxide content after a phase ferments are lost in quickly, and residual is reduced, and has been unable to meet wine juice
Anti-oxidation protection acts on, and mends free sulphur 25mg/L.Potassium metabisulfite, it is desirable that can container wine juice is filled with manhole neck site.Half
Manhole carries out malolactic fermentation in open type, and in conjunction with inoculating lactic acid strain is poured in down a chimney, timeliness is 25-30 days or so.Temperature control is in 18-
20 DEG C, detection wine temperature, survey acid, survey free sulur dioxide data once a day, upper manhole notice that environmental sanitation, workshop keep empty
Gas purification ventilation, workshop humid control is between 75-80%, total acid about 8 or so after mulberries wine juice first separation, through excessive day
Malolactic acid converts, and total acid terminates malolactic fermentation when reaching 5.0, carries out secondary separation and turns tank, in conjunction with diatomite
Disk filter coarse filtration disposes bulky grain molecule in wine juice and part wine mud and miscellaneous bacteria, is transferred to wine storing jar clarification.Through apple
Tartaric acid converts the secondary inoculation fermentation of lactobacillus inoculation, and after the secondary completion separation of mulberries wine juice in tank, wine sees display color and luster in vitro
Purple dark red, wine body have light to feel thoroughly more clearly, some gloss, wine body has small suspended matter cotton-shaped, and 5 DEG C or so of acidity is with lactic acid
Main, trial test mouthfeel acidity is moderate, and harsh feeling is reduced, and smells the fruity of mulberries, has certain lactic acid and alcohol sense of taste, alcohol to contain
25% or more residual sugar 4g/l or less of 12%, SO125mg/L sugar-free extract.
5. morat clarifying treatment
Store wine settling tank material and hygienic requirements：Material is that 316L stainless steel cone tanks are preferred, and settling tank is before use, clear
It washes, sterilize, sterilize, do only, wine juice is transferred to the storage clarification of wine tank requirement canful, monitors room temperature and wine temperature, wine temperature control system is at 14 DEG C
Under, every physical and chemical index is measured, free sulur dioxide content is adjusted to 30-40mg/L, and total sulfur dioxide 125mg/L is naturally heavy
It forms sediment and clarifies, sealed shell of tank, which is stood, stablizes wine juice, detects wine body-sensing and sees within stable 3-5 months, sample analysis is done in laboratory, is measured and is clarified
Degree and every physical and chemical index, indices carry out third time wine juice when reaching company standard and detach to turn tank, by means of separation turn tank it
Border is considered with diatomite disk filter fine earth essence, disposes little particle molecule, thin wine mud and the miscellaneous bacteria in wine body.Settling tank
Mulberries dry type wine juice was clarified by five months low-temperature precipitations, and by diatomite disk filter fine earth refined filtration, wine juice appearance is aobvious
Show that color and luster purple black onyx is red, wine body is limpid, and light transmission sense is strong, glossy, and no suspended substance is cotton-shaped, 5 DEG C of acidity, alcohol 12%, wine
Juice entrance is tasted, and wine juice entrance is smooth, and wine body is more plentiful, and sour is moderate, and the smell of fruits is very sweet for mulberries, has certain aroma without apparent
Harsh feeling and the miscellaneous taste of wine mud.Sulfur dioxide 125mg/L, 20% or more residual sugar of sugar-free extract are less than 4g/L.Volatile acid control 0.5
Within.Every physical and chemical index reaches the mulberries liquor-making enterprise standard Q/TQS0001S-2017 declared to Provincial Technical Supervision Bureau.
6. wine storage tank storage technology
The material of wine storage tank and hygienic requirements：Wine storage tank is 316L stainless steels or oak barrel, and storage requirement is storage cellar,
At 8-14 DEG C, humidity is maintained between 75-80%, there is air purification discharge system, plumbing cleaning system for wine cellar temperature control.
Tank is formulated according to enterprise oneself requirement to hold and the cubical content of oak barrel, and the high-quality wine juice filtered three times is gone underground wine cellar storage
Tank or oak barrel, it is desirable that canful is stored.Laboratory tracing detection items physical and chemical index detects weekly the storage environment in wine cellar, adjusts
Whole temperature not up to standard, humidity, air stream situation, per half a month, detection wine tank and oak barrel wine juice, wine body-sensing see each dominant term reason
Change index, wine tank timely tonic wine when discontented.Mulberries wine juice is in storage cellar storage, old storage 1-2 years, when a certain batch wine body
When sense organ and physical and chemical index reach finished wine standard, carries out four separation and be transferred to former wine allotment workshop.
7. mulberries former wine allocates refined filtration workshop and filling finished product
Allocate wine storing jar, rise again tank material and hygienic requirements：Wine storing jar, tank material of rising again and accessory requirement 316L stainless steels
Matter, bocca tank, hygienic requirements cleaning, sterilizing, are done disinfection only.Mulberries former wine is shifted from storage cellar holding vessel or oak barrel
It rises again when tank to allotment workshop, in conjunction with the cardboard filter wine juice with flame filter press 1.0um, detects each of sense organ and wine juice
Item physical and chemical index, adds potassium metabisulfite, for total sulfur in 125mg/L, every physical and chemical index fullys meet company standard, then carries out
Degerming, purification fine filtering from tank of rising again by flame filter press fine filter paper board 0.45um, the 5th separation wine juice to finished product
Wine storing jar, mulberries wine juice pass through effective long-time 316L stainless cylinder of steel ageing, and the wine cellar of oak barrel is stored, and flame filter press is passed through
Fine filtering is purified, degerming is in fine secondary filter, and mulberries dry type is at wine, and wine is seen in vitro shows that wine and women-sensual pursuits purple black onyx is red, wine body
There is mercury side in limit, limpid transparent, and pleasing coordination is glossy.Morat pure flavor, mild acidity, entrance is submissive, and mouthfeel is full
Full, mellow coordination, wine body is plentiful, and aroma is strong, has the distinctive fruity of mulberries, imparts the unique flavor of morat and perfume (or spice)
Gas.Wine body items physical and chemical index reaches the standard of the mulberries liquor-making enterprise Q/TQS0001S-2017 declared.Recently enter filling packet
Between entrucking, filling finished product.
Claims (8)
1. a kind of brewing manufacture craft of morat, it is characterised in that comprise the following steps：
1. the harvesting of mulberry fruit
Selection sugar content reaches 150g/L or more, and total acid content is less than 8, and mulberry fruit of the pH value between 4.5-5 is harvested；
2. mulberry fruit enters tank fermentation
The mulberry fruit that above-mentioned harvesting is completed is tested, qualified mulberry fruit is filtered out；By the qualified mulberry fruit input of screening
To heating is crushed in mulberry fruit crusher, mulberries pulp is formed, mulberries pulp, which is then put into fermentation tank, carries out alcoholic fermentation；
3. adding auxiliary material
Auxiliary material selects pectase, potassium metabisulfite and dry type active dry yeast bacterium；
Pectase usage amount is that every liter of mulberry jam adds 0.03 gram of pectase；
Pectase Adding Way：According to the usage amount of pectase, 10 times of pure water are taken, mixes, is added to can-like Isothermal Structural Decomposition In Certain device
In, 45 DEG C are heated up to, enzymolysis synchronizes uniform instil in mulberries pulp after 2 hours；
Potassium metabisulfite usage amount is 40PPM/L, and L is every liter of mulberry jam, 20 DEG C of decomposed solution temperature, decomposed solution time 0.5h；
Potassium metabisulfite Adding Way：By putting into the total amount of mulberries pulp in fermentation tank, calculates and the total of potassium metabisulfite is added
Amount, then be taken as the mulberries wine juice of 10 multiple of potassium metabisulfite total amount and do dilution and be added in can-like Isothermal Structural Decomposition In Certain device, decompose 0.5
After hour, potassium metabisulfite liquid is obtained；While putting into mulberries pulp above fermentation tank, potassium metabisulfite liquid is synchronized
From being instilled into above fermentation tank in mulberries pulp, protection wine body fermentation prevents miscellaneous bacteria from encroaching on；
The inoculum concentration of dry type active yeast is 0.1%, and the additive amount in mulberries pulp is：200g/t；
The startup method of dry type active yeast：Start dry type active yeast with 38 DEG C of pure water decompositions, forms active dry yeasr
Bacteria liquid；By putting into the total amount of mulberries pulp in fermentation tank, the total amount that active dry yeasr bacteria liquid should be added is calculated, by active ferment
Female bacteria liquid is added in sugared part dilution for 10 times of amounts of active yeast total amount of liquid, is mixed, by mixed liquid
Body is injected into functional pot, is stirred evenly, at this point, the saccharomycete activation activation in functional pot, forms saccharomycete and activates liquid, then
It is secondary to be incorporated as in the mulberries pulp to functional pot of saccharomycete activation 10 times of amounts of liquid, the fermentation of saccharomycete population expanding propagation is carried out,
Form live body barms liquid；The secondary expansion of saccharomycete population in latency function tank, completely after activation activation, fermentation tank input
When mulberries pulp reaches 80% value of tank volume, stops input mulberries pulp, pumped the live body barms liquid in functional pot with wine
It is input in fermentation tank, alcoholic fermentation will be carried out in mulberries pulp to be fermented, form mulberries wine juice；
4. mulberries pulp puts into ferment tank
It needs to measure total sugar content, total acid number number and pH value number before mulberries pulp input fermentation tank, measures mulberry in input fermentation tank
The temperature difference between the temperature and room temperature of sorosis slurry；When mulberry fruit slurry temperature degree reaches 15 DEG C in fermentation tank, live body saccharomycete is added
Liquid carries out alcoholic fermentation；After the completion of pectase, potassium metabisulfite and the addition of dry type active dry yeast bacterium, made of circulating pump system
One time 100% fumet wine body circulation makes the auxiliary material of addition be uniformly distributed, and mulberries wine juice is stood in fermentation tank；Mulberries pulp is 22
It ferments 14 days in DEG C -25 DEG C of constant temperature, alcoholic strength reaches 11% degree, pours in down a chimney fermentation to 20 days by precipitation, the alcoholic strength of morat
Up to 12% degree, first separation is done in Normal juice conversion alcohol completion；
5. malic acid converts lactic fermentation：
After mulberries wine juice separation after the completion of standing is transferred to container tank, supplement free sulur dioxide 25mg/L, that is, potassium metabisulfite,
Malolactic fermentation is carried out, in conjunction with inoculating lactic acid bacterium is poured in down a chimney, timeliness is 25-30 days, and temperature control is at 18-20 DEG C, by malic acid
Lactic acid converts, and total acid terminates malolactic fermentation when reaching 5.0, carries out secondary separation and turns tank, and it is clear to be transferred to wine storing jar progress
Clearly；
6. mulberries wine juice clarifying treatment, storage and filling finished product
Mulberries wine juice after clarification is transferred to wine storage tank, and mulberries wine juice stores the 1-2 years by wine storage tank, recently enters filling packet
Between entrucking, filling finished product.
2. a kind of brewing manufacture craft of morat according to claim 1, it is characterised in that：The auxiliary material also includes sweet
Sugarcane white granulated sugar；
Sugarcane white granulated sugar additive amount：The alcoholic strength reached after fermentation is 11.5%, and mulberries wine juice residue sugar amount is 4g/L after fermentation,
Every 17 grams of sugar can convert 1 degree of alcohol, and wine temperature increases 1.3 degree；The amount of addition sugarcane white granulated sugar should control the wine of mulberries wine juice
Precision number incrementss are at 2 degree hereinafter, highest can mend 34g sugar in i.e. every liter of mulberries wine juice；
Sugarcane white granulated sugar adding method：Mulberries wine juice complete fermentation, the remaining sugar amount of the mulberries wine juice after fermentation in fermentation tank
To add sugarcane white granulated sugar when 100g/L, by uniform the pouring into sugar bowl of sugarcane white granulated sugar, with mulberries wine juice fully decompositionization sugar bowl
In sugarcane white granulated sugar, stir evenly grainless sugar grain, dilution inputs fermentation tank after decomposing, and sugar has been mended needed for mulberries wine juice
Afterwards, mulberries wine juice does one time 100% cycle the sugar of supplement is fully decomposed among mulberries wine juice, passes through live body
Saccharomycete liquid fermentation completes sugar conversion alcohol process.
3. a kind of brewing manufacture craft of morat according to claim 1 or 2, it is characterised in that：
Step 1. in using other places harvesting mulberry fruit, fermentation plant need to be transported to by the transport vehicle of 5 DEG C of constant refrigeration, passed through
Automatic vibration screens machine and human assistance picking after the assay was approved, enters pulp delivery pump through mulberry fruit crusher, passes through conveying pipeline
Be input to fermentation tank carry out alcoholic fermentation, mulberry fruit picking to enter tank fermentation time control 12 hours in complete；Or step is 1.
The middle mulberry fruit completed using the harvesting of local picking garden, focuses on fermentation plant, and machine and human assistance are screened by automatic vibration
Picking enters pulp delivery pump after the assay was approved, through mulberry fruit crusher, and being input to fermentation tank by conveying pipeline carries out alcoholic fermentation,
Mulberry fruit picking to enter tank fermentation time control 2 hours in complete.
4. a kind of brewing manufacture craft of morat according to claim 2, it is characterised in that：The mulberries wine juice is being sent out
Total fermentation phase in fermentation tank shows as being within first day stationary phase, i.e. convalescence, and same day mulberries wine juice works 100% circulation primary；The
It enlivens the rising stage within 2-4 days, recycles 4 times for saccharomycete within every 24 hours, the cycle of mulberries wine juice work 50% separately combines outer circulation water
Temperature control；Develop peak period for saccharomycetes to make fermentation within the 5-10 days, recycles 5-6 times within every 24 hours, 50% cycle of mulberries wine juice work, separately
In conjunction with outer circulation water control temperature；It decays the phase for saccharomycetes to make fermentation decline within the 11-14 days, wine body running 50% recycles twice daily, another to tie
Close outer circulation water control temperature；Saccharomycete and remaining sugarcane white granulated sugar run out after 14th day；When wine temperature be less than 20 DEG C, mulberries wine juice ratio
It focuses in 0.995 or remaining sugarcane white sugar content is less than 5-10g/L, do wine juice, skin slag first separation, mulberries wine juice is detached
To ready slack tank, carries out malic acid and convert lactic fermentation.
5. a kind of brewing manufacture craft of morat according to claim 2, it is characterised in that：Malic acid converts lactic acid hair
Ferment process is：
The mulberries wine juice container material quality of first separation and health requirement up to standard：Container tank requires 304 stainless steels, tank body requirement
Cleaning, sterilizing, is done disinfection only；
After the separation of mulberries wine juice is transferred to container tank, every physical and chemical index temperature, residual sugar, total acid content, pH value, total titanium dioxide are detected
Sulfur content etc.；Sulfur dioxide content after a phase ferments is lost in quickly, and residual is reduced, and has been unable to meet the antioxygen of mulberries wine juice
Change protective effect, this is need to supplement free sulur dioxide 25mg/L and potassium metabisulfite；Container tank carries out malolactic fermentation,
In conjunction with inoculating lactic acid bacterium is poured in down a chimney, timeliness is 25-30 days；For temperature control at 18-20 DEG C, detection wine temperature once a day, survey acid, survey are free
Sulfur dioxide data notice that environmental sanitation, workshop keep air purification ventilation, and workshop humid control is between 75-80%, mulberries
Total acid about 8 or so after wine juice first separation, the malolactic acid conversion through excessive day, total acid terminate apple yogurt when reaching 5.0
Acid fermentation carries out secondary separation and turns tank, and the bulky grain in mulberries wine juice point is disposed in conjunction with diatomite disk filter coarse filtration
Son and part wine mud and miscellaneous bacteria are transferred to wine storing jar clarification.
6. a kind of brewing manufacture craft of morat according to claim 4, it is characterised in that：At morat clarification of juice
Reason：
Material requirement：It is 316L stainless steel cone tanks as settling tank to use material, settling tank before use, cleaning, disinfection,
Sterilizing is done only；
Mulberries wine juice after malic acid conversion lactic fermentation enters should carry out natural sedimentation clarification first before holding vessel；Sealing clarification
Tank stands and stablizes mulberries wine juice, monitors room temperature and wine temperature, and wine temperature control system stablizes 3-5 months detection wine body-sensings under 14 DEG C
It sees, sample analysis is done in laboratory, measures clarity and every physical and chemical index, free sulur dioxide content are adjusted to 30-40mg/L,
Total sulfur dioxide 125mg/L；Indices carry out the separation of mulberries wine juice when reaching standard and turn tank, when turning tank by means of separation, use
Diatomite disk filter fine earth essence is considered, and little particle molecule, thin wine mud and the miscellaneous bacteria in mulberries wine juice, the mulberry of settling tank are disposed
Shen wine juices are at least clarified by five months low-temperature precipitations.
7. a kind of brewing manufacture craft of morat according to claim 5, it is characterised in that：
Morat wine storage tank is stored：
The material of wine storage tank and hygienic requirements：Wine storage tank is 316L stainless steels or oak material, and storage requirement is storage cellar, wine
Temperature control is stored at 8-14 DEG C, humidity is maintained between 75-80%, there is air purification discharge system, plumbing cleaning system；
The mulberries wine juice after clarification go underground wine cellar wine storage tank storage, it is desirable that canful store；Laboratory tracing detection is each
Item physical and chemical index, detects weekly the storage environment in wine cellar, and adjustment temperature not up to standard, humidity, air stream situation are detected per half a month
Each dominant term physical and chemical index of wine storage tank, mulberries wine juice sense organ, wine storage tank timely tonic wine when discontented；Mulberries wine juice is store in storage cellar
It deposits, the old storage 1-2 years, when a certain batch mulberries wine juice sense organ and physical and chemical index reach finished wine standard, carries out separation and turn
Enter former wine allotment workshop.
8. a kind of brewing manufacture craft of morat according to claim 6, it is characterised in that：Mulberries wine juice allocates workshop
And filling finished product：
Allocate wine storing jar, rise again tank material and hygienic requirements：Wine storing jar, tank material of rising again and accessory requirement 316L stainless steels
Matter, bocca tank, hygienic requirements cleaning, sterilizing, are done disinfection only；
Allotment workshop is transferred to from the wine storage tank of storage cellar to rise again when tank, use in conjunction with flame filter press in mulberries wine juice
The cardboard filter wine juice of 1.0um detects sense organ and every physical and chemical index of wine juice, adds potassium metabisulfite, total sulfur is in 125mg/
L, every physical and chemical index fully meet standard, then carry out from tank removing by flame filter press fine filter paper board 0.45um of rising again
Bacterium, purification fine filtering, separation mulberries wine juice to finished product wine storing jar；Mulberries wine juice passes through effectively prolonged wine storage tank ageing,
Fine filtering is purified by flame filter press again, degerming forms mulberries dry type into wine, recently enters filling and package workshop, filling
Finished product.
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| CN110079424A (en) * | 2019-06-11 | 2019-08-02 | 山西强尔健科技有限公司 | One kind is with Chinese olive, annesl, the mixing wine brewing of maturity period mulberry fruit and preparation method thereof |
| CN111073784A (en) * | 2020-03-24 | 2020-04-28 | 鲁东大学 | Brewing method of mulberry wine |
| CN111621386A (en) * | 2020-06-03 | 2020-09-04 | 王代春 | Brewing process of mulberry wine |
| CN111690494A (en) * | 2020-06-30 | 2020-09-22 | 山西彤康食品有限公司 | Production method of hawthorn apple mulberry composite dry fruit wine |
| CN112877164A (en) * | 2021-03-18 | 2021-06-01 | 黄山市西宏果酒有限公司 | Brewing method of medlar mulberry red wine |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
| CN112940894A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Mulberry wine raw material fermentation pretreatment process |
| CN113150919A (en) * | 2021-03-29 | 2021-07-23 | 卿成 | Mulberry distiller's yeast line temperature control type secondary fermentation process |
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| CN111621386A (en) * | 2020-06-03 | 2020-09-04 | 王代春 | Brewing process of mulberry wine |
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| CN112877164A (en) * | 2021-03-18 | 2021-06-01 | 黄山市西宏果酒有限公司 | Brewing method of medlar mulberry red wine |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
| CN112940894A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Mulberry wine raw material fermentation pretreatment process |
| CN113150919A (en) * | 2021-03-29 | 2021-07-23 | 卿成 | Mulberry distiller's yeast line temperature control type secondary fermentation process |
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Application publication date: 20180724 |