CN109112041A - A kind of brew method of mulberry fruit wine - Google Patents
A kind of brew method of mulberry fruit wine Download PDFInfo
- Publication number
- CN109112041A CN109112041A CN201811186975.2A CN201811186975A CN109112041A CN 109112041 A CN109112041 A CN 109112041A CN 201811186975 A CN201811186975 A CN 201811186975A CN 109112041 A CN109112041 A CN 109112041A
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- CN
- China
- Prior art keywords
- fruit wine
- mulberries
- mulberry
- fermentation
- mulberry fruit
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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
Abstract
The brew method of mulberry fruit wine provided by the invention includes: pretreatment, mashing, filtering, sugar addition, tinning, one time fermentation, secondary fermentation, suction filtration and ageing.By first carrying out freezing pretreatment to mulberries, then mulberries slurries are beaten into, mulberry pulp cell can be made preferably to be crushed, dissolved out nutriment, the mulberry fruit wine finally brewed is made to contain a large amount of health-care components；By using the fermenting twice mode that centre is ventilative, so that the active fruit wine yeast being added has sufficient vigor, fermentation period is shortened, the alcoholic strength in the mulberry fruit wine of brew is improved；The mulberry fruit wine finished product that basic technical solution of the present invention is brewed out is dark purple, and moderately sour and sweet is pure and mild tasty and refreshing, has the unique feeling of freshness of morat, Bracing.
Description
Technical field
The application belongs to fruit wine brewage field, specifically, being related to a kind of brew method of mulberry fruit wine.
Background technique
Fruit wine is a kind of healthy edible flavouring and beverage risen in recent years, mainly with all kinds of fruit or fruit plus
Work byproduct is that raw material is made by modern fermentation technique.Seldom there is mulberry fruit wine, traditional mulberry fruit wine in the market
The disadvantages such as there are nutriments to be lost for brewing technique, process is cumbersome, mouthfeel is insufficient, alcoholic strength is low.
Mulberries are the fruit of Moraceae Morus perennial woody plant, oval, and length 1-3cm shows unsmooth.Mulberry fruit
In contain several functions composition, such as rutin, anthocyanidin, resveratrol, have good anti-cancer, anti-aging, antiulcer, resist
The effects of viral.The seasonality of mulberries is stronger, not easy to maintain, therefore carries out deep processing to mulberries to open up its market, increases it
Utility value.Dendrobium polysaccharide has the effects that adjust immunity, hypoglycemic, anti-oxidant, anti-aging, be added during the fermentation suitable
Amount dendrobium polysaccharide helps to improve the health-care effect of finished product.
Summary of the invention
In view of the above drawbacks of the prior art, the application provides a kind of brew method of mulberry fruit wine.
The brew method of mulberry fruit wine disclosed by the invention, comprising:
Step 1: pretreatment: choosing mulberries well-done, rotten without mould, nothing, be rinsed with water 3 times, be placed in -20 DEG C of temperature
48h is freezed in degree environment；
Step 2: mashing: the mulberries after freezing being mixed with drinking water, the mass ratio of mulberries and drinking water is 1:2, mixing
It is beaten afterwards with beater, obtains mulberries slurries；
Step 3: filtering: being filtered to mulberries slurries with three layers of gauze, obtain mulberry juice；
Step 4: sugar addition: using the pol of white granulated sugar adjustment mulberry juice, mulberry juice, which is adjusted to pol, is
The dendrobium polysaccharide of 5-10% is added in the fermentation liquid of 240g/L；
Step 5: tinning: fermentation liquid being fitted into native tank, the loading amount of fermentation liquid is the 4/5 of native tank volume in native tank；Into one
Step adds active fruit wine yeast SY into native tank, covers cover and suitable quantity of water sealing tank mouth is added；The active fruit wine ferment of addition
The quality of female SY is the 0.2% of quality of fermentation broth；
Step 6: one time fermentation: native tank being placed in 25 DEG C of insulating boxs and is fermented 9 days；
Step 7: secondary fermentation: opening tank mouth, adjust the pol of fermentation liquid in native tank to 120g/L, cover after ten minutes
Cover, and native tank is again placed in 25 DEG C of insulating boxs and is fermented 5 days；
Step 8: sterilizing: the native tank for filling fermentation liquid being placed in 70 DEG C of water-bath, be maintained in 70 DEG C of temperature environment
20 minutes；
Step 9: clarification: fermentation liquid is added according to 1.0g/L diatomite, and stirs evenly, stirring is primary daily, stands 7
It；
Step 10: filtering: by the wine liquid suction filtered through kieselguhr in native tank.
The brew method of mulberry fruit wine as described above, wherein the filter cake thickness of the diatomite used in step 8 is
1.5cm。
The brew method of mulberry fruit wine as described above, further includes:
The mulberry fruit wine obtained after step 9 ageing is placed in 4 DEG C of temperature environment storage.
The brew method of mulberry fruit wine provided by the invention has the advantage that
1, by first carrying out freezing pretreatment to mulberries, then mulberries slurries are beaten into, mulberry pulp cell can be made more preferable
It is broken, dissolve out nutriment, the mulberry fruit wine finally brewed made to contain a large amount of health-care components.
2, the fermenting twice mode ventilative by using centre, so that the active fruit wine yeast being added has sufficient work
Power shortens fermentation period, improves the alcoholic strength in the mulberry fruit wine of brew.
3, the mulberry fruit wine finished product brewed out is dark purple, and moderately sour and sweet is pure and mild tasty and refreshing, has morat unique fresh
Sense, Bracing.
4, the brew method of mulberry fruit wine provided by the invention is easy to operate, with short production cycle, and production cost is low, is easy to work
Industry metaplasia produces.
5, dendrobium polysaccharide is added in fermentation process can be improved the healthcare function of finished product.
Specific embodiment
Presently filed embodiment is described in detail below in conjunction with embodiment, whereby to the application how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The brew method of mulberry fruit wine disclosed by the invention, comprising the following steps:
Step 1: pretreatment: choosing mulberries well-done, rotten without mould, nothing, be rinsed with water 3 times, be placed in -20 DEG C of temperature
48h is freezed in degree environment；
Step 2: mashing: the mulberries after freezing being mixed with drinking water, the mass ratio of mulberries and drinking water is 1:2, mixing
It is beaten afterwards with beater, obtains mulberries slurries；
Step 3: filtering: being filtered to mulberries slurries with three layers of gauze, obtain mulberry juice；
Step 4: sugar addition: using the pol of white granulated sugar adjustment mulberry juice, mulberry juice, which is adjusted to pol, is
The dendrobium polysaccharide of 5-10% is added in the fermentation liquid of 240g/L；
Step 5: tinning: fermentation liquid being fitted into native tank, the loading amount of fermentation liquid is the 4/5 of native tank volume in native tank；Into one
Step adds active fruit wine yeast SY into native tank, covers cover and appropriate water-stop filling mouth is added；The active fruit wine ferment of addition
The quality of female SY is the 0.2% of quality of fermentation broth；
Step 6: one time fermentation: native tank being placed in 25 DEG C of insulating boxs and is fermented 9 days；
Step 7: secondary fermentation: opening tank mouth, adjust the pol of fermentation liquid in native tank to 120g/L, cover after ten minutes
Cover, and native tank is again placed in 25 DEG C of insulating boxs and is fermented 5 days；
Step 8: sterilizing: the native tank for filling fermentation liquid being placed in 70 DEG C of water-bath, be maintained in 70 DEG C of temperature environment
20 minutes；
Step 9: clarification: fermentation liquid is added according to 1.0g/L diatomite, and stirs evenly, stirring daily is primary to stand 7
It；
Step 10: filtering: by the wine liquid suction filtered through kieselguhr in native tank.
Specific Application Example is presented below.In the present embodiment, the brew method of mulberry fruit wine is as follows:
(1) it pre-processes
Well-done mulberries are chosen, rotten fruit is picked, is rinsed with water 3 times, is placed in -20 DEG C of temperature environment and freezes
48h。
(2) it is beaten
Mulberries after freezing are mixed for the ratio of 1:2 with deionized water with mass ratio, is beaten, is obtained with beater after mixing
To mulberries slurries.
(3) it filters
Mulberries slurries are filtered with three layers of gauze, obtain mulberry juice.
(4) sugar addition
Using the pol of white granulated sugar adjustment mulberry juice, mulberry juice is adjusted to the fermentation liquid that pol is 240g/L, is added
Enter the dendrobium polysaccharide of 5-10%.
(5) tinning
Fermentation liquid is fitted into native tank, fermentation liquid is made to account for the 4/5 of native tank volume；The active fruit wine yeast SY of addition 0.2%,
It covers cover and pours into suitable water around it, make its sealing.
(6) one time fermentation
The temperature environment that native tank is placed in 25 DEG C is fermented 9 days.
(7) secondary fermentation
Tank mouth is opened, sugar addition to 120g/L covers cover after ten minutes, adds water-stop, is placed in 25 DEG C of temperature
Ring ferments 5 days.
(8) sterilizing carries out pasteurization to fermentation liquid；
(9) it clarifies
Add kieselguhr adsorption clarification.
(10) it filters
Fermentation liquid is filtered with diatomite.
In the present embodiment, by first carrying out freezing pretreatment to mulberries, then mulberries slurries is beaten into, mulberry pulp can be made
Cell is preferably crushed, and is dissolved out nutriment, so that the mulberry fruit wine finally brewed is contained a large amount of health-care components, such as: white black false hellebore
Alcohol, polyphenoils, calcium iron zinc, vitamin, thiamine, riboflavin, ascorbic acid and carrotene etc., the mulberry fruit wine brewed out
It is anti-oxidant with more health beauty treatment, anti-aging, reducing blood lipid, blood pressure lowering, softening blood vessel, the beauty and health cares health such as strengthen immunity
Effect；By using the fermenting twice mode that centre is ventilative, so that the active fruit wine yeast being added has sufficient vigor, shorten
Fermentation period, improves the alcoholic strength in the mulberry fruit wine of brew；Fruit juice and deionized water is used to mix for the ratio of 1:2
Method reduces costs；Dendrobium polysaccharide is added in fermentation process can be improved the healthcare function of finished product；Substantially technology of the invention
The mulberry fruit wine finished product that scheme is brewed out is dark purple, and moderately sour and sweet is pure and mild tasty and refreshing, has the unique feeling of freshness of morat, enables
People's spirit and QI cleaning.In addition, the brew method of mulberry fruit wine provided by the invention also has easy to operate, with short production cycle, production
Feature at low cost, easy to industrialized production.
Above description shows and describes several preferred embodiments of the present application, but as previously described, it should be understood that the application
Be not limited to forms disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations,
Modification, and can be in the application contemplated scope, modifications can be made through the above teachings or related fields of technology or knowledge.And this
The modifications and changes that field personnel are carried out do not depart from spirit and scope, then all should be in the application appended claims
Protection scope in.
Claims (3)
1. a kind of brew method of mulberry fruit wine characterized by comprising
Step 1: pretreatment: choosing mulberries well-done, rotten without mould, nothing, be rinsed with water 3 times, be placed in -20 DEG C of temperature ring
48h is freezed in border；
Step 2: mashing: the mulberries after freezing being mixed with drinking water, the mass ratio of mulberries and drinking water is 1:2, is used after mixing
Beater mashing, obtains mulberries slurries；
Step 3: filtering: being filtered to mulberries slurries with three layers of gauze, obtain mulberry juice；
Step 4: sugar addition: using the pol of white granulated sugar adjustment mulberry juice, it is 240g/L that mulberry juice, which is adjusted to pol,
Fermentation liquid, be added 5-10% dendrobium polysaccharide；
Step 5: tinning: fermentation liquid being fitted into native tank, the loading amount of fermentation liquid is the 4/5 of native tank volume in native tank；Further
Active fruit wine yeast SY is added into native tank, covers cover and suitable quantity of water sealing tank mouth is added；The active fruit wine yeast SY of addition
Quality be the 0.2% of quality of fermentation broth；
Step 6: one time fermentation: native tank being placed in 25 DEG C of insulating boxs and is fermented 9 days；
Step 7: secondary fermentation: tank mouth is opened, the pol of fermentation liquid in native tank is adjusted to 120g/L, covers cover after ten minutes,
And native tank is again placed in 25 DEG C of insulating boxs and is fermented 5 days；
Step 8: sterilizing: the native tank for filling fermentation liquid being placed in 70 DEG C of water-bath, be maintained in 70 DEG C of temperature environment 20 points
Clock；
Step 9: clarification: fermentation liquid is added according to 1.0g/L diatomite, and stirs evenly, stirring daily is primary to stand 7 days；
Step 10: filtering: by the wine liquid suction filtered through kieselguhr in native tank.
2. the brew method of mulberry fruit wine as described in claim 1, which is characterized in that
The filter cake thickness of the diatomite used in step 8 is 1.5cm.
3. the brew method of mulberry fruit wine as claimed in claim 2, which is characterized in that further include:
The mulberry fruit wine obtained after step 9 ageing is placed in 4 DEG C of temperature environment storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811186975.2A CN109112041A (en) | 2018-10-12 | 2018-10-12 | A kind of brew method of mulberry fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811186975.2A CN109112041A (en) | 2018-10-12 | 2018-10-12 | A kind of brew method of mulberry fruit wine |
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| CN109112041A true CN109112041A (en) | 2019-01-01 |
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| CN201811186975.2A Pending CN109112041A (en) | 2018-10-12 | 2018-10-12 | A kind of brew method of mulberry fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126551A (en) * | 2020-09-30 | 2020-12-25 | 四川省农业科学院蚕业研究所 | Fermented mulberry, sorghum and glutinous rice wine and preparation method thereof |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
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| CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
| KR20150000536A (en) * | 2013-06-24 | 2015-01-05 | 재단법인 고창복분자연구소 | Saccharomyces cerevisiae GBY1 Yeast for Fermentation of Wine with Berries Fruits and Manufacturing Method of Berries Fruits Wine Using Fermentation |
| KR20160080198A (en) * | 2014-12-29 | 2016-07-07 | 농업회사법인(주)한국와인 | Manufacturing Method for Mulberry Wine |
| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
| CN108148709A (en) * | 2018-03-06 | 2018-06-12 | 广西石斛产业协会 | The brewing method of dendrobium candidum mulberry fruit fermented wine |
-
2018
- 2018-10-12 CN CN201811186975.2A patent/CN109112041A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150000536A (en) * | 2013-06-24 | 2015-01-05 | 재단법인 고창복분자연구소 | Saccharomyces cerevisiae GBY1 Yeast for Fermentation of Wine with Berries Fruits and Manufacturing Method of Berries Fruits Wine Using Fermentation |
| CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
| KR20160080198A (en) * | 2014-12-29 | 2016-07-07 | 농업회사법인(주)한국와인 | Manufacturing Method for Mulberry Wine |
| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
| CN108148709A (en) * | 2018-03-06 | 2018-06-12 | 广西石斛产业协会 | The brewing method of dendrobium candidum mulberry fruit fermented wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126551A (en) * | 2020-09-30 | 2020-12-25 | 四川省农业科学院蚕业研究所 | Fermented mulberry, sorghum and glutinous rice wine and preparation method thereof |
| CN112940895A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Temperature-controlled primary fermentation process of mulberry distiller's yeast |
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