CN109181983A - A kind of ageing type mulberry wine and preparation method thereof - Google Patents
A kind of ageing type mulberry wine and preparation method thereof Download PDFInfo
- Publication number
- CN109181983A CN109181983A CN201811286847.5A CN201811286847A CN109181983A CN 109181983 A CN109181983 A CN 109181983A CN 201811286847 A CN201811286847 A CN 201811286847A CN 109181983 A CN109181983 A CN 109181983A
- Authority
- CN
- China
- Prior art keywords
- wine
- fruit juice
- mulberry
- mulberry wine
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 82
- 240000000249 Morus alba Species 0.000 title claims abstract description 81
- 235000014101 wine Nutrition 0.000 title claims abstract description 78
- 230000032683 aging Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 239000003292 glue Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 229910052757 nitrogen Inorganic materials 0.000 claims description 19
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- 235000011089 carbon dioxide Nutrition 0.000 claims description 16
- 235000018553 tannin Nutrition 0.000 claims description 15
- 229920001864 tannin Polymers 0.000 claims description 15
- 239000001648 tannin Substances 0.000 claims description 15
- 230000002255 enzymatic effect Effects 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 12
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 102100024023 Histone PARylation factor 1 Human genes 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 108010005335 mannoproteins Proteins 0.000 claims description 6
- 244000012254 Canarium album Species 0.000 claims description 5
- 235000009103 Canarium album Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000010985 leather Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 125000004122 cyclic group Chemical group 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000019990 fruit wine Nutrition 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000003313 weakening effect Effects 0.000 description 3
- 241000218231 Moraceae Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000427324 Glinus Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to brewing fruit wine fields, and in particular to a kind of ageing type mulberry wine and preparation method thereof.The preparation method, comprising: 1) picking sorting；2) it squeezes: top grade fruit juice and secondary fruit juice being made respectively；3) top grade fruit juice fermentation；4) secondary fruit juice fermentation；5) it deploys；6) ageing；7) cold treatment；8) aseptic filtration, it is filling.The present invention carries out staged fermentation by squeezing by several times, to fruit juice, deploys again, to make up top grade fruit juice mulberry wine undercolour, the raw green taste of secondary fruit juice mulberry wine and the slightly puckery disadvantage of mouthfeel；The addition of auxiliary material can stable color, improve wine body, enhancing structure sense and improve mouthfeel, increase roundness degree；Being clarified after secondary fruit juice fermentation by lower glue can remove bitter taste；Whole brewage process is relatively simple, the mulberry wine being brewed, and the pleasing coordination of color, the strong coordination of fruity, aroma, wine body is plentiful, and structure sense is good, and sour-sweet tasty and refreshing, long times of aftertaste, typicalness is good, graceful pleasant.
Description
Technical field
The present invention relates to brewing fruit wine fields, and in particular to a kind of ageing type mulberry wine and preparation method thereof.
Background technique
Sorosis is the ripening fruits of Moraceae deciduous tree mulberry tree, and sorosis is called mulberries, mulberry jujube, and peasant likes the fresh of its maturation
Fruit is edible, and sweet juice is more, is one of the fruit of people's often feeding.The drinks such as fruit juice, fruit wine after deep processing are in world's drink
Green fine work.
Sorosis is the popular research project of third generation fruit in the world, wide in variety.Fresh fruit respectively has flavor, have sour-sweet, low sugar,
The various tastes such as high sugar；The multiple colors such as red, pink colour, purple black, black, white, cyan；There are fragrant and sweet type, glutinous rice with odor type point
Type, osmanthus flower fragrant etc..Orderly development can form scale, self-contained fruit series.
Sorosis is also a kind of fruit for being rich in nutritive value and healthcare function.The mulberry fruit brewed using modern brewing technology
Wine, nutritive value are significantly larger than grape fruit wine.Treatment and protection for human heart and immune system have 10 to act on greatly
Trace selenium content is higher than 12.41 times of grape wine, and protein is 8.44 times of grape wine, and lysine is the 9.23 of grape wine
Times, antioxidant etc. is also significantly larger than grape wine.But the brewing of modern mulberry wine is mostly simple brewed, the effective substance in sorosis
Matter is difficult to be applied in wine, and the more tannin of former fruit has been dissolved in soaking process, causes fruit wine astringent taste weight, and nutritive value
It can not retain comprehensively.
Summary of the invention
It is an object of the invention to solve the defect of prior art and provide a kind of ageing type mulberry wine and its preparation sides
Method.
Technical scheme is as follows:
A kind of preparation method of ageing type mulberry wine, comprising the following steps:
1) picking sorting: rejecting Chinese olive, disease fruit and foreign matter, chooses the fresh sorosis of atropurpureus belt leather；
2) squeeze: pressafiner squeezing, squeezing carry out three, and first of crushing juice rate is 50~60%, and top grade fruit is made
Juice；Secondary fruit juice is made in second and third road；60~120mg/L of sulfur dioxide is added into the fruit juice squeezed；
3) top grade fruit juice fermentation: cloudy mulberry juice enters tank, enzymatic treatment, and adjustment fruit juice soluble solid TSS content is 20~
24%, 20~100mg/L of tannin early period, 1~4g/L of oak chip are added, activated yeast fermentation recycles, filtering, 10~16 DEG C of storages
The first mulberry wine is made in 5~10 days in hiding；
4) secondary fruit juice fermentation: cloudy mulberry juice enters tank, enzymatic treatment, and adjustment fruit juice soluble solid TSS content is 20~
24%, add 20~100mg/L of tannin early period, 1~4g/L of oak chip, activated yeast fermentation, circulation, lower glue, mistake after 7~15 days
Filter stores for 10~16 DEG C and the second mulberry wine is made；
5) it deploys: the first mulberry wine and the second mulberry wine being deployed, total reducing sugar < 12g/L, total acid < 9g/L, alcohol are made
Spend 11%vol~13%vol；
6) ageing: deployed mulberry wine is stored at 10~16 DEG C, adds 10~200mg/L of Mannoproteins, and the later period is single
Peaceful 20~100mg/L, circulation are beaten, storage time > 3 months；
7) cold treatment: the mulberry wine after ageing is freezed in temperature -4~-2 DEG C, cooling time 5~10 days；
8) aseptic filtration, it is filling.
Preferably, nitrogen or dry ice protection are passed through in the storage in fermentation, ageing and cold-treating process.
Preferably, in the step 3) and step 4), enzymatic treatment uses pectase, and additive amount is 10~100mg/L, temperature control
16~18 DEG C.
Preferably, in the step 3) and step 4), cyclic process is that daily sealing and circulating is primary, if tasting discovery have it is different
Taste carries out opening and sees oxygen cycle.
Preferably, in the step 3) and step 4), filter process are as follows: when alcoholic strength 11.0%vol-13%vol,
Fill plate-frame filtering, film filtering.
Preferably, in the step 4), lower glue process are as follows: when sugar content is lower than 4g/L, glue under vegetable protein, control is added
10~16 DEG C of temperature is passed through nitrogen or dry ice protection.
Preferably, the additive amount of the vegetable protein is 30~50mg/L.
Preferably, in the step 6), circulation is beaten 1 time within every 10~15 days, and controls 20~50mg/ of free sulur dioxide
L。
The present invention also provides the ageing type mulberry wines that above-mentioned preparation method is prepared.
Compared with prior art, the invention has the following beneficial effects:
1. carrying out staged fermentation by squeezing by several times to fruit juice, deploying again, to make up top grade fruit juice mulberry wine color not
Foot, the raw green taste of secondary fruit juice mulberry wine and the slightly puckery disadvantage of mouthfeel.
2. the addition of auxiliary material can stable color, improve wine body, enhancing structure sense and improve mouthfeel, increase roundness degree.
3. being clarified after time grade fruit juice fermentation by lower glue can remove bitter tanning matter, while weaken raw green taste.
4. brewage process is relatively simple, the mulberry wine being brewed, the pleasing coordination of color, the strong coordination of fruity, aroma, wine
Body is plentiful, and structure sense is good, sour-sweet tasty and refreshing, and long times of aftertaste, typicalness is good, graceful pleasant.
Specific embodiment
The present invention is made further instructions below by embodiment.
Embodiment 1
Ageing type mulberry wine the preparation method comprises the following steps:
1) picking sorting: rejecting Chinese olive, disease fruit and foreign matter, chooses the fresh sorosis of atropurpureus belt leather.
2) it squeezes: being 3 squeezings in an expressing process, the 1st is that (the smell of fruits is very sweet, sweet mouthfeel is refreshing for top grade fruit juice
Mouthful), crushing juice rate is about 51%；2nd, 3 be secondary fruit juice (the smell of fruits is very sweet, and bitter substance is more, and the raw green taste of Stemmy is denseer),
Total crushing juice rate 85.6%；And 60~80mg/L of sulfur dioxide is added into cloudy mulberry juice.
3) top grade fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 100mg/L pectase, and 16~18 DEG C of temperature control；②
Allotment and addition: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 80mg/L, oak chip 2g/
L；3. fermentation: activated yeast (adds appropriate nitrogen source yeast food), and addition yeast juice circulation is beaten, 16~18 DEG C of temperature control hairs
Ferment；4. circulation: daily sealing and circulating is primary in fermentation process；When tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；
5. fermentation ends filter: when alcoholic strength 11.0%vol-13%vol, reverse irrigation plate-frame filtering, film filtering, 10~16 DEG C of storages 8~
10 days, it is passed through nitrogen or dry ice protection, the first mulberry wine is made.
4) secondary fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 100mg/L pectase, and 16~18 DEG C of temperature control；②
Allotment and addition: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 80mg/L, oak chip 2g/
L；3. fermentation: activated yeast, addition yeast juice circulation are beaten, 16~18 DEG C of temperature control fermentations；4. circulation: close daily in fermentation process
Closed loop is primary；When tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；5. glue under fermentation ends: when sugar content is low
When 4g/L, glue under the vegetable protein (remove bitter tanning matter, while weakening raw green taste) of 50mg/L, temperature control 10~16 is added
DEG C, it is passed through nitrogen or dry ice protection；6. filtering: lower glue flows backward plate-frame filtering, film filtering after 10 days, and 10~16 DEG C of storages are made
Second mulberry wine.
5) it deploys: the first mulberry wine and the second mulberry wine being deployed, total reducing sugar < 12g/L, total acid < 9g/L, alcohol are made
Spend 11%vol~13%vol.
6) ageing: deployed mulberry wine is stored at 10~16 DEG C, adds Mannoproteins 100mg/L, later period tannin
80mg/L, circulation are beaten, and are stored 6 months.During storage, circulation is beaten 1 time within every 15 days, and control free sulur dioxide 20~
50mg/L is filled with nitrogen or dry ice protection in tank.
7) cold treatment: mulberry wine is freezed, cooling time 5 days in temperature -4~-2 DEG C, is filled with nitrogen or dry ice protection.
8) aseptic filtration, it is filling.
Embodiment 2
Ageing type mulberry wine the preparation method comprises the following steps:
1) picking sorting: rejecting Chinese olive, disease fruit and foreign matter, chooses the fresh sorosis of atropurpureus belt leather.
2) it squeezes: being 3 squeezings in an expressing process, the 1st is that (the smell of fruits is very sweet, sweet mouthfeel is refreshing for top grade fruit juice
Mouthful), crushing juice rate 50.3%；2nd, 3 be secondary fruit juice (the smell of fruits is very sweet, and bitter substance is more, and the raw green taste of Stemmy is denseer), always
Crushing juice rate 82.8%；And sulfur dioxide 100mg/L is added into cloudy mulberry juice.
3) top grade fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 50mg/L pectase, and 16~18 DEG C of temperature control；2. adjusting
Match and add: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 50mg/L, oak chip 4g/L；
3. fermentation: activated yeast (adds appropriate nitrogen source yeast food), and addition yeast juice circulation is beaten, 16~18 DEG C of temperature control fermentations；
4. circulation: daily sealing and circulating is primary in fermentation process；If tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；5. sending out
Ferment terminates to filter: when alcoholic strength 11.0%vol-13%vol, flowing backward plate-frame filtering, film filtering, 10~16 DEG C are stored 10 days, are led to
Enter nitrogen or dry ice protection, the first mulberry wine is made.
4) secondary fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 50mg/L pectase, and 16~18 DEG C of temperature control；2. adjusting
Match and add: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 50mg/L, oak chip 4g/L；
3. fermentation: activated yeast, addition yeast juice circulation are beaten, 16~18 DEG C of temperature control fermentations；4. circulation: closed daily in fermentation process
Circulation primary；If tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；5. glue under fermentation ends: when sugar content is lower than 4g/
When L, glue under the vegetable protein (remove bitter tanning matter, while weakening raw green taste) of 30mg/L is added, 10~16 DEG C of temperature control, leads to
Enter nitrogen or dry ice protection；6. filtering: lower glue flows backward plate-frame filtering, film filtering after 15 days, and the second mulberry is made in 10~16 DEG C of storages
Fruit wine.
5) it deploys: the first mulberry wine and the second mulberry wine being deployed, total reducing sugar < 12g/L, total acid < 9g/L, alcohol are made
Spend 11%vol~13%vol.
6) ageing: deployed mulberry wine is stored at 10~16 DEG C, adds Mannoproteins 50mg/L, later period tannin
50mg/L, circulation are beaten, and are stored 4 months.Circulation is beaten 1 time within every 10 days, is controlled 20~50mg/L of free sulur dioxide, is filled in tank
Enter nitrogen or dry ice protection.
7) cold treatment: mulberry wine is freezed, cooling time 7 days in temperature -4~-2 DEG C, is filled with nitrogen or dry ice protection.
8) aseptic filtration, it is filling.
Embodiment 3
Ageing type mulberry wine the preparation method comprises the following steps:
1) picking sorting: rejecting Chinese olive, disease fruit and foreign matter, chooses the fresh sorosis of atropurpureus belt leather.
2) it squeezes: being 3 squeezings in an expressing process, the 1st is that (the smell of fruits is very sweet, sweet mouthfeel is refreshing for top grade fruit juice
Mouthful), crushing juice rate 53.9%；2nd, 3 be secondary fruit juice (the smell of fruits is very sweet, and bitter substance is more, and the raw green taste of Stemmy is denseer), always
Crushing juice rate 85.3%；And sulfur dioxide 100mg/L is added into cloudy mulberry juice.
3) top grade fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 100mg/L pectase, and 16~18 DEG C of temperature control；②
Allotment and addition: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 100mg/L, oak chip
4g/L；3. fermentation: activated yeast (adds appropriate nitrogen source yeast food), and addition yeast juice circulation is beaten, 16~18 DEG C of temperature control
Fermentation；4. circulation: daily sealing and circulating is primary in fermentation process；If tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；
5. fermentation ends filter: when alcoholic strength 11.0%vol-13%vol, film filtering is carried out again after flowing backward plate-frame filtering, 10~16 DEG C
During which storage 10 days is passed through nitrogen or dry ice protection, the first mulberry wine is made.
4) secondary fruit juice fermentation: 1. enzymatic treatment: cloudy mulberry juice enters tank, adds 100mg/L pectase, and 16~18 DEG C of temperature control；②
Allotment and addition: adjustment fruit juice soluble solid TSS content is 20~24%, adds tannin early period 100mg/L, oak chip
4g/L；3. fermentation: activated yeast, addition yeast juice circulation are beaten, 16~18 DEG C of temperature control fermentations；4. circulation: every in fermentation process
Its sealing and circulating is primary；If tasting discovery has peculiar smell, suitably carries out opening and see oxygen cycle；5. glue under fermentation ends: working as sugar content
When lower than 4g/L, it is added glue under the vegetable protein (remove bitter tanning matter, while weakening raw green taste) of 30mg/L, temperature control 10~
16 DEG C, it is passed through nitrogen or dry ice protection；6. filtering: lower glue flows backward plate-frame filtering, film filtering after 7 days, and 10~16 DEG C of storages are made
Second mulberry wine.
5) it deploys: the first mulberry wine and the second mulberry wine being deployed, total reducing sugar < 12g/L, total acid < 9g/L, alcohol are made
Spend 11%vol~13%vol.
6) ageing: deployed mulberry wine is stored at 10~16 DEG C, adds 10~200mg/L of Mannoproteins, and the later period is single
Peaceful 80mg/L, circulation are beaten, and are stored 6 months.Circulation is beaten 1 time within every 15 days, control 20~50mg/L of free sulur dioxide, in tank
It is filled with nitrogen or dry ice protection.
7) cold treatment: mulberry wine is freezed, cooling time 7 days in temperature -4~-2 DEG C, is filled with nitrogen or dry ice protection.
8) aseptic filtration, it is filling.
First produced by the present invention and second and third road cloudy mulberry juice physical and chemical index and sensory evaluation are as shown in table 1 below.
1 cloudy mulberry juice physical and chemical index of table and sensory evaluation
Ageing type mulberry wine physical and chemical index produced by the present invention and sensory evaluation are as shown in table 2 below.
2 mulberry wine physical and chemical index of table and sensory evaluation
It is squeezed by gradation, staged fermentation is carried out to fruit juice, is deployed again, to make up top grade fruit juice mulberry wine undercolour,
The raw green taste of secondary fruit juice mulberry wine and the slightly puckery disadvantage of mouthfeel.If top grade, secondary fruit juice merge fermentation, wine body-sensing official and secondary
Fruit juice mulberry wine wine body is almost the same.
The addition tannin of auxiliary material, oak chip can stable color, improve wine body, enhancing structure sense, add Mannoproteins with
Improve mouthfeel, increase roundness degree, and clarified after secondary fruit juice fermentation by lower glue and can remove bitter tanning matter, subtracts simultaneously
Weak raw green taste.
This brewage process is relatively simple, the mulberry wine being brewed, the pleasing coordination of color, the strong coordination of fruity, aroma, wine
Body is plentiful, and structure sense is good, sour-sweet tasty and refreshing, and long times of aftertaste, typicalness is good, graceful pleasant.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (9)
1. a kind of preparation method of ageing type mulberry wine, which comprises the following steps:
1) picking sorting: rejecting Chinese olive, disease fruit and foreign matter, chooses the fresh sorosis of atropurpureus belt leather；
2) squeeze: pressafiner squeezing, squeezing carry out three, and first of crushing juice rate is 50~60%, and top grade fruit juice is made；The
Two, three secondary fruit juice is made；60~120mg/L of sulfur dioxide is added into the fruit juice squeezed；
3) top grade fruit juice fermentation: cloudy mulberry juice enters tank, enzymatic treatment, and adjustment fruit juice soluble solid TSS content is 20~24%, adds
Add 20~100mg/L of tannin early period, 1~4g/L of oak chip, (150~300mg/L yeast is living in 10 times of 39 DEG C of pure water for activated yeast
Change, adds nutritional agents, yeast (rear to add) while stirring up to mixing, activate 30min.If cloudy mulberry juice and yeast juice temperature-difference >
10 DEG C, yeast juice is down to 10 DEG C of the temperature difference with fruit juice, is re-activated 5min.Activation terminates, and squeezes into wine tank, sealing and circulating with wine pump
It 5min) ferments, recycles, filtering, 10~16 DEG C are made the first mulberry wine in storage 5~10 days；
4) secondary fruit juice fermentation: cloudy mulberry juice enters tank, enzymatic treatment, and adjustment fruit juice soluble solid TSS content is 20~24%, adds
Adding 20~100mg/L of tannin early period, 1~4g/L of oak chip, activated yeast fermentation recycles, and lower glue filters after 7~15 days, 10~
It stores for 16 DEG C and the second mulberry wine is made；
5) it deploys: the first mulberry wine and the second mulberry wine being deployed, total reducing sugar < 12g/L, total acid < 9g/L, alcoholic strength are made
11%vol~13%vol；
6) ageing: deployed mulberry wine is stored at 10~16 DEG C, adds 10~200mg/L of Mannoproteins, later period tannin 20
~100mg/L, circulation are beaten, storage time > 3 months；
7) cold treatment: the mulberry wine after ageing is freezed in temperature -4~-2 DEG C, cooling time 5~10 days；
8) aseptic filtration, it is filling.
2. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that storage in fermentation, old
Nitrogen or dry ice protection are passed through in wine and cold-treating process.
3. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that the step 3) and step 4)
In, enzymatic treatment use pectase, additive amount be 10~100mg/L, 16~18 DEG C of temperature control.
4. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that the step 3) and step 4)
In, cyclic process is that daily sealing and circulating is primary, if tasting discovery has peculiar smell, carries out opening and sees oxygen cycle.
5. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that the step 3) and step 4)
In, filter process are as follows: when alcoholic strength 11.0%vol-13%vol, flow backward plate-frame filtering, film filtering.
6. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that in the step 4), lower glue mistake
Journey are as follows: when sugar content is lower than 4g/L, glue under vegetable protein is added, 10~16 DEG C of temperature control, is passed through nitrogen or dry ice protection.
7. the preparation method of ageing type mulberry wine as claimed in claim 6, which is characterized in that the additive amount of the vegetable protein
For 30~50mg/L.
8. the preparation method of ageing type mulberry wine as described in claim 1, which is characterized in that in the step 6), every 10~
Circulation is beaten 1 time within 15 days, and controls 20~50mg/L of free sulur dioxide.
9. the ageing type mulberry wine that the preparation method as described in claim 1~8 is any is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811286847.5A CN109181983A (en) | 2018-10-31 | 2018-10-31 | A kind of ageing type mulberry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811286847.5A CN109181983A (en) | 2018-10-31 | 2018-10-31 | A kind of ageing type mulberry wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109181983A true CN109181983A (en) | 2019-01-11 |
Family
ID=64941059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811286847.5A Pending CN109181983A (en) | 2018-10-31 | 2018-10-31 | A kind of ageing type mulberry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109181983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234561A (en) * | 2021-06-21 | 2021-08-10 | 海南大学 | Safe fermentation method of mulberry sweet fermented fruit wine |
| CN115074196A (en) * | 2022-07-05 | 2022-09-20 | 香格里拉酒业股份有限公司 | Processing technology of red-heart pitaya fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268345A (en) * | 2011-07-25 | 2011-12-07 | 广州市从化顺昌源绿色食品有限公司 | Mulberry wine and brewing method thereof |
| CN106753990A (en) * | 2016-11-23 | 2017-05-31 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of Fruity type mulberry fruit wine |
| CN107183462A (en) * | 2017-07-19 | 2017-09-22 | 张明俊 | A kind of sorosis enzyme beverage and preparation method thereof |
| CN108220030A (en) * | 2016-12-14 | 2018-06-29 | 泸州施可富大曲酒厂有限责任公司 | A kind of preparation method of mulberries extra dry red wine |
-
2018
- 2018-10-31 CN CN201811286847.5A patent/CN109181983A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268345A (en) * | 2011-07-25 | 2011-12-07 | 广州市从化顺昌源绿色食品有限公司 | Mulberry wine and brewing method thereof |
| CN106753990A (en) * | 2016-11-23 | 2017-05-31 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of Fruity type mulberry fruit wine |
| CN108220030A (en) * | 2016-12-14 | 2018-06-29 | 泸州施可富大曲酒厂有限责任公司 | A kind of preparation method of mulberries extra dry red wine |
| CN107183462A (en) * | 2017-07-19 | 2017-09-22 | 张明俊 | A kind of sorosis enzyme beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113234561A (en) * | 2021-06-21 | 2021-08-10 | 海南大学 | Safe fermentation method of mulberry sweet fermented fruit wine |
| CN113234561B (en) * | 2021-06-21 | 2022-05-13 | 海南大学 | Fermentation method of mulberry sweet fermented fruit wine |
| CN115074196A (en) * | 2022-07-05 | 2022-09-20 | 香格里拉酒业股份有限公司 | Processing technology of red-heart pitaya fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232400B (en) | Fructus Lycii extra dry red wine brewing method | |
| CN106350381A (en) | Manufacturing method of blueberry wine | |
| CN102703279B (en) | Process for producing sparkling medlar fruit wine | |
| CN104789414B (en) | A kind of production method of citrus fizz | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN106261373A (en) | Enzyme beverage and preparation method thereof | |
| CN105907567B (en) | A kind of preparation method of red heart flue fruit ice wine | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN105462758A (en) | Production method capable of improving wine yield of brown rice yellow wine | |
| CN110042032A (en) | A kind of preparation process of compound fruit wine | |
| CN103114016B (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN107739693A (en) | Mulberry fruit formula of rice wine and compound method | |
| CN109136048A (en) | A kind of reinforced mulberry wine and preparation method thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN104611181A (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN109181983A (en) | A kind of ageing type mulberry wine and preparation method thereof | |
| CN110373301A (en) | A kind of brewing method of alcoholic strength low applejack | |
| CN107955766A (en) | A kind of brewing method of flue fruit beer | |
| CN103215157B (en) | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine | |
| CN102373130B (en) | Production process for burdock wine | |
| CN106754080A (en) | A kind of method that utilization dried fruit of lycium barbarum brewages fermentation Chinese wolfberry fruit wine | |
| CN103602559A (en) | Preparation method for guava fruit wine | |
| CN110338323A (en) | A kind of production method of rose vinegar beverage | |
| CN103642783B (en) | Edible carrier immobilized yeast and preparation method and application thereof | |
| CN109439496A (en) | Dendrobium nobile fermented wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190111 |
|
| RJ01 | Rejection of invention patent application after publication |