CN109355148A - A kind of mulberry fruit wine and preparation method thereof - Google Patents
A kind of mulberry fruit wine and preparation method thereof Download PDFInfo
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- CN109355148A CN109355148A CN201811521688.2A CN201811521688A CN109355148A CN 109355148 A CN109355148 A CN 109355148A CN 201811521688 A CN201811521688 A CN 201811521688A CN 109355148 A CN109355148 A CN 109355148A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 58
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 54
- 240000000249 Morus alba Species 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 235000014101 wine Nutrition 0.000 claims abstract description 47
- 230000032683 aging Effects 0.000 claims abstract description 32
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 12
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 241000218231 Moraceae Species 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 37
- 239000011347 resin Substances 0.000 claims description 24
- 229920005989 resin Polymers 0.000 claims description 24
- 235000015203 fruit juice Nutrition 0.000 claims description 22
- 239000002253 acid Substances 0.000 claims description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000012510 hollow fiber Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000010985 leather Substances 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 2
- 238000005349 anion exchange Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000003957 anion exchange resin Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000002906 tartaric acid Nutrition 0.000 description 6
- 239000011975 tartaric acid Substances 0.000 description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 5
- 239000001630 malic acid Substances 0.000 description 5
- 235000011090 malic acid Nutrition 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000737 periodic effect Effects 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- DMLLDBVPAZQXSS-UHFFFAOYSA-N 2-hydroxybutanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)C(O)CC(O)=O DMLLDBVPAZQXSS-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- 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 brewing fruit wine fields, and in particular to a kind of mulberry fruit wine and preparation method thereof.From mulberries by picking, extracting juice, enzymatic hydrolysis, sterilizing are pressed in cleaning, fermentation, fermentation ends carry out cooling processing, filter, into the ageing stage, further according to ideal acidity, by weak-base anion-exchange resin pillar deacidification, filtering, the filling morat that can be obtained after deacidification.Simple production process of the invention, it is easy to operate, it can flexibly put into production in the factory of different condition, it can effectively solve the higher problem of the different degrees of acidity of morat, coordinate mouthfeel more, maintain the nutritional ingredient of mulberry wine, resulting morat has the fruit flavor of mulberries, sour and sweet palatability, strong pure, mouthfeel is more suitable for Chinese masses.
Description
Technical field
The present invention relates to brewing fruit wine fields, and in particular to a kind of mulberry fruit wine and preparation method thereof.
Background technique
Mulberries rich in the nutritional ingredients such as carbohydrate, organic acid, vitamin, minerals, anthocyanidin, phenolic substances and function at
Point, it is processing fruit juice, the very good material of the products such as fruit wine, jam.The pol of mature sorosis is with planting environment and weather conditions
And change greatly, general 5.0~20.0 ° of Brix, acidity 0.25%~1.4% (with citrometer), pH value 3.5~5.5, mainly
Organic acid be malic acid, citric acid and tartaric acid, also contain a small amount of oxalic acid and fumaric acid.Morat is a kind of emerging fruit
Wine has very high nutritive value, and the original nutriment abundant of mulberries has been fully retained in mulberry fruit wine, is easily inhaled by human body
It receives, there is unique life enhancement effect, meet demand of the people to health care.
Organic acid is flavor substance important in fruit wine, and suitable acid can make fruit wine have tasty and refreshing sense, and mistake in fruit wine
High acid can make coarse mouthfeel, throat hurt feeling.Organic acid content in morat is higher, wherein citric acid content highest, followed by
Malic acid and tartaric acid, because the maturity of sorosis is different when picking, the sorosis total acid content of different batches has difference,
Even fruit is mature, also can be variant because of different cultivars, different regions total acid content, therefore often has different batches
Mulberry wine mouthfeel acidity it is different, the present invention will carry out deacidification treatment method for the higher mulberry wine of total acid content is solved
Problem.The present invention can effectively solve the excessively high problem of mulberry fruit wine acidity, coordinate mouthfeel more, maintain the battalion of mulberry wine
It forms point.
Common fruit wine acid reduction method has chemical acid lowering method, physics acid lowering method and bio-deacidification method.Chemical deacidification is mainly
Tartaric acid content in fruit wine is reduced using chemical reagent, usage amount beyond a certain range will affect the mouthfeel of fruit wine, color and
Fragrance, the metal ion brought into are also easy to cause wine body unstable, very big for the quality negative effect of fruit wine.Physics acid lowering method
It is that Titrable acid (increasing pH value) is reduced by physical method.Naturally deacidification is carried out when fruit wine is stored at low temperature, or by fruit juice
Or fruit wine carries out processing under artificial hypothermia and reaches deacidification.Cryogenic freezing acid lowering method be under the conditions of low temperature (general 0~2 DEG C),
Tartrates in fruit wine, which crystallize, to be precipitated, then take advantage of it is cold be filtered to remove precipitating, malic acid contained in the method fruit wine changes
Less.Biological acid reduction is using the malic acid in microorganism decomposition fruit juice or fruit wine, to reduce acidity.
Summary of the invention
It is an object of the invention to solve the defect of prior art and provide a kind of mulberry fruit wines and preparation method thereof.
Technical scheme is as follows:
A kind of preparation method of ageing type mulberry wine, comprising the following steps:
(1) sorosis is picked: selecting the fresh belt leather mulberries of picking no disease and pests harm, seven points and the above maturity；
(2) it cleans: crossing water cleaning, remove drip-dry moisture after epidermis dust and foreign matter；
(3) it squeezes: being squeezed using squeezer and mulberry juice is made；
(4) it digests: adding pectinase enzymatic hydrolysis, the dissolution of addition white sugar, adjusts fruit juice soluble solid TSS content after enzymatic hydrolysis
Be 22~25%, be heated to 65~70 DEG C, heat preservation 30min sterilizing, after fruit juice fermentation juice is transferred to fermentor, be cooled to 15 DEG C.
(5) fruit juice fermentation: lactic acid bacteria is added in fruit wine yeast activation, and malic acid-lactic acid hair is carried out while alcoholic fermentation
Ferment opens No. 1 fermentor daily and stirs fermentation liquid, each 30min, and saccharomycete is facultative anaerobic bacteria, and stirring power supplements some oxygen
Gas promotes a large amount of proliferation of yeast, is conducive to ferment more abundant, suitably sees that oxygen can also reduce wine reduction smell, fermentation lasts 5~15
It, stops fermentation when TSS content no longer changes, and sorosis fermentation liquid is made；
(6) cool down: sorosis fermentation liquid cooling obtained is handled, its slag can be at pureed after sorosis fermentation, and slag and wine liquid are not
Good separation, at this time cooling are conducive to wine body and comparatively fast clarify, and convenient for filtering, low temperature excessively volatilizees prevented also from the fragrance of wine and nutrition
Substance is lost, and is also beneficial to wine liquid mesotartaric acid and colloid is precipitated；
(7) it filters: filtering in two times, first carry out smart filtering, then the doughnut with 0.22um with the filter medium of 500 mesh
Filter device carries out superfinishing filtering, and mulberry wine is made；
(8) ageing: importing wine storage tank ageing for filtered mulberry wine, and ageing temperature is controlled at 15~20 DEG C, is made old
Wine brewing liquid；
(9) it filters: using aperture to filter wine liquid for 0.22~0.44 μm of hollow fiber filter device, mulberry fruit is made
Wine.
Preferably, it in step (3), squeezes as second press, squeezes crushing juice rate 50~60% for the first time, second squeezes out
Juice rate reaches 70~80%, and squeezing gained fruit juice is mixed to get mulberry juice twice.
Preferably, in step (4), pectase additive amount is 10~80mg/L, and controlled enzymatic hydrolysis temperature is 25~35 DEG C, enzymatic hydrolysis
2~3h, after raise the temperature to 65~70 DEG C, it is therefore an objective to enzyme deactivation and prevent varied bacteria growing.
Preferably, in step (5), fruit wine yeast additive amount is 0.1g/L, and the additive amount of lactic acid bacteria is 10mg/L, because of alcohol
Its growth can be hindered when degree is more than 10%, so needing in fermentation initial stage addition, fermentation temperature is controlled at 18~20 DEG C, makes apple
Acid is converted to soft lactic acid.
Preferably, in step (6), cooling processing is the acidity of detection sorosis fermentation liquid, when acidity is less than or equal to 0.9%
When, the acidity of fruit wine is kept for 6~10 days not counting height, temperature are down between 2~5 DEG C；When acidity is greater than 0.9%, temperature drop
To -5~1 DEG C, kept for 15~20 days.
Preferably, in step (8), the necessary full irrigation ageing of the ageing, temperature is controlled at 15~20 DEG C, and the ageing time is many
In 60 days.
Preferably, the preparation method of the mulberry fruit wine further includes that ageing wine liquid is carried out anion exchange resin deacidification:
Ageing wine liquid i.e. by acidity higher than 0.9% passes through pretreated macroporous weakly basic anion exchange resin column deacidification, resin
It is 1:30 with the volume ratio for passing through wine liquid every time, flow velocity is 1~5BV/h, keeps 20~60min, every 5min sample detection wine liquid
PH and total acid index, stop wine liquid when pH value no longer changes and acidity reaches 0.7~0.9% by resin, change a batch
Wine liquid is repeated above operation through resin deacidification；Until flow out resin column morat acidity cannot meet the requirements when stop into
Material.The step is that the morat for acidity higher than 0.9% just uses this step, to achieve the purpose that deacidification.
Further, the pretreatment of the macroporous weakly basic anion exchange resin is that new resin first uses 48-52 DEG C
Deionized water cleaning is impregnated, then is cleaned to non-foam without yellow, then with 0.6~1mol/L soaking with sodium hydroxide 2h, is finally used
Deionized water is embathed, and is fitted into round stainless steel exchange column after so that resin is formed OH-.
Resin regeneration processing: washing resin column with deionized water under normal temperature state from bottom to top, then with 0.6~1mol/L hydrogen
Sodium oxide molybdena washs from bottom to top, flow velocity 3BV/h, then being rinsed with water to water outlet pH is 8 or so, certainly with 0.6~1mol/L hydrochloric acid
Lower and upper washing resin column, flow velocity 3BV/h, being rinsed with water to water outlet pH is 6 or so, repeats alkali cleaning-pickling-alkali cleaning step
Rapid washing resin, resin does not use for a long time to be impregnated with 5% sodium chloride solution.
The present invention also provides the ageing type mulberry wines that above-mentioned preparation method is prepared.
By above technical scheme, beneficial effects of the present invention are as follows:
1. the present invention carries out being repeated twice pressure extracting juice using the sorosis of differing maturity, without adding sulfur dioxide, keep away
Exempt to influence malo-lactic fermentation, the problem for also avoiding later period residual sulfur content excessively high is added pectinase enzymatic hydrolysis, is also beneficial to the later period
It is clarified after fermentation.
2. low temperature ageing is conducive to make winestone acid crystal while fruit wine saves its flavor nutrition substance in the present invention, then passes through
Supercooling filtering can remove part tartaric acid.
3. deacidification treatment is carried out using the anion exchange resin morat excessively high to acidity in the ageing later period in the present invention,
The organic acids such as most citric acid in removable wine, the higher problem of the different degrees of acidity of effective solution morat, favorably
In the acidity content control in wine in the ideal range, is made morat wine body coordination obtained, tasty and refreshing mellowness is more suitable for masses
Taste.
Specific embodiment
The present invention is made further instructions below by embodiment.
Embodiment 1
Prepare mulberry fruit wine:
1. a pair production equipment is cleaned, is sterilized, is sterilized；
2. selecting picking no disease and pests harm, the fresh mulberries 600kg without rotten, seven points of maturity or more, cleaned with clear water,
Remove epidermis dust and foreign matter；
3. squeezing using pressafiner, it is repeated twice squeezing, gained fruit juice will be squeezed twice and mix to obtain 420kg；
4. adding pectase 40mg/L under normal temperature state digests 3h, consolidated after enzymatic hydrolysis with the solubility of refractometer measurement fruit juice
Shape object TSS is 9.3%, and addition white sugar dissolution, adjustment fruit juice soluble solid TSS content is 23%, is heated to 65~70 DEG C,
Keep the temperature 30min sterilizing, after fruit juice fermentation juice is transferred to fermentor, be cooled to 25 DEG C.
5. weigh yeast 0.1g/L activation, after be seeded to fermentor, add lactic acid bacteria 10mg/L, control fermentation temperature is 19
DEG C, 1 stirring fermentation liquid of fermentation tank, each 30min, periodic detection TSS content are developed daily, until TSS contains after fermentation lasts 9 days
Amount no longer changes, fermentation ends, and sorosis fermentation liquid is made；
6. cooling is handled, the acidity content that sorosis fermentation liquid is measured by sampling is 0.95%, cools the temperature to 1 DEG C, keeps 15
It；
7. pair sorosis fermentation liquid is filtered: first with the cold filtering of plate-frame filtering device of 500 mesh, then using hollow fibre filtering
Device filtering, aperture 0.22um；
8. filtered mulberry wine is transferred to storage tank ageing 60 days, ageing temperature is controlled at 15 DEG C；
9. the mulberry wine acidity after ageing is 0.9%, meta-acid is carried out using D311 weak-base anion-exchange resin
Deacidification, new resin is first cleaned with 50 DEG C or so of deionized water, is impregnated, then is cleaned to non-foam without yellow, then with 0.6~
1mol/L soaking with sodium hydroxide 2h, then being embathed with deionized water to water outlet pH is 8 or so, resin is put into resin pillar, then will
For morat by resin pillar, resin and the ratio for passing through wine every time are 1:30, flow velocity 35r/min, keep 20min, pillar
For round stainless steel pillar, diameter 30cm, the indexs such as every its pH of 10min sample detection, acidity, soluble solid, and feel
Official stops through resin when acidity reaches 0.7~0.9% to get to morat after deacidification.Doughnut can further be used
Filter device filtering, aperture are 0.22 μm, obtain finished product mulberry fruit wine.
Index, measurement result such as table is measured by sampling during production is using this mulberry fruit wine acid reduction method in this test example
Shown in 1:
The mulberry fruit wine deacidification fermentation front and back numerical value comparison of 1 embodiment 1 of table preparation
Embodiment 2
Prepare mulberry fruit wine:
Step 1~3: with embodiment 1.
4. adding pectase 50mg/L under normal temperature state digests 2.5h, the solubility of fruit juice is measured after enzymatic hydrolysis with refractometer
Solid content TSS is 9.6%, and addition white sugar dissolution, adjustment fruit juice soluble solid TSS content is 25%, is heated to 65~70
DEG C, heat preservation 30min sterilizing, after fruit juice fermentation juice is transferred to fermentor, be cooled to 25 DEG C.
5. weigh yeast 0.1g/L activation, after be seeded to fermentor, add lactic acid bacteria 10mg/L, control fermentation temperature is 20
DEG C, 1 stirring fermentation liquid of fermentation tank, each 30min, periodic detection TSS content are developed daily, until TSS contains after fermentation lasts 8 days
Amount no longer changes, fermentation ends, and sorosis fermentation liquid is made；
6. cooling is handled, the acidity content that sorosis fermentation liquid is measured by sampling is 0.85%, cools the temperature to 2~5 DEG C, keeps
10 days；
7. pair sorosis fermentation liquid is filtered: first with the cold filtering of plate-frame filtering device of 500 mesh, then using hollow fibre filtering
Device filtering, aperture 0.22um；
8. filtered mulberry wine is transferred to storage tank ageing 60 days, ageing temperature is controlled at 15 DEG C；
9. the mulberry wine acidity after ageing is 0.8%, and acidity is met the requirements through detecting, the mulberry wine after ageing is used
Hollow fiber filter device filtering, aperture are 0.22 μm, obtain finished product mulberry fruit wine.
The mulberry fruit wine fermentation front and back numerical value comparison front and back numerical value comparison of 2 embodiment 2 of table preparation
Embodiment 3
Prepare mulberry fruit wine:
1. a pair production equipment is cleaned, is sterilized, is sterilized；
2. selecting picking no disease and pests harm, the fresh mulberries 600kg without rotten, seven points of maturity or more, cleaned with clear water,
Remove epidermis dust and foreign matter；
3. being squeezed using pressafiner, crushing juice rate 65% obtains fruit juice 390kg；
4. adding pectase 40mg/L under normal temperature state digests 2.5h, the solubility of fruit juice is measured after enzymatic hydrolysis with refractometer
Solid content TSS is 9.1%, and addition white sugar dissolution, adjustment fruit juice soluble solid TSS content is 25%, is heated to 65~70
DEG C, heat preservation 30min sterilizing, after fruit juice fermentation juice is transferred to fermentor, be cooled to 25 DEG C.
5. weigh yeast 0.1g/L activation, after be seeded to fermentor, add lactic acid bacteria 10mg/L, control fermentation temperature is 20
DEG C, 1 stirring fermentation liquid of fermentation tank, each 30min are developed daily, and periodic detection TSS content is stopped until TSS content no longer changes
It only ferments, sorosis fermentation liquid is made；
6. pair sorosis fermentation liquid is filtered: first with the cold filtering of plate-frame filtering device of 500 mesh, then using hollow fibre filtering
Device filtering, aperture 0.22um；
7. filtered mulberry wine is transferred to storage tank ageing 60 days, ageing temperature is controlled at 15 DEG C；
8. cooling is handled, the acidity content that sorosis fermentation liquid is measured by sampling is 1.0%, cools the temperature to 1 DEG C, keeps 15
It；
9. mulberry wine acidity after ageing is 0.98%, meta-acid, using D301 weak-base anion-exchange resin into
Row deacidification, by morat by resin pillar, resin and the ratio for passing through wine every time are 1:30, flow velocity 35r/min, are kept
20min, the indexs such as every its pH of 10min sample detection, acidity, soluble solid, and sense organ, stop when pH value no longer changes
By resin, finished product mulberry fruit wine is obtained.
The mulberry fruit wine deacidification fermentation front and back numerical value comparison of 3 embodiment 3 of table preparation
By being tested above it is found that malic acid, tartaric acid and lemon in sorosis fruit wine can be effectively reduced in the method for the present invention
The tartaric acid contents such as acid, and then the total acidity of fruit wine is reduced, meanwhile, the effective components such as the anthocyanidin in fruit wine are able to maintain, make to prepare
Fruit wine wine body out is coordinated, and tasty and refreshing mellowness is more suitable for compatriots' mouthfeel, and taste is preferably.
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 mulberry fruit wine, which comprises the following steps:
(1) sorosis is picked: selecting the fresh belt leather mulberries of picking no disease and pests harm, seven points and the above maturity；
(2) it cleans: crossing water cleaning, remove drip-dry moisture after epidermis dust and foreign matter；
(3) it squeezes: being squeezed using squeezer and mulberry juice is made；
(4) it digests: adding 2~3h of pectinase enzymatic hydrolysis, addition white sugar dissolution after enzymatic hydrolysis, adjustment fruit juice soluble solid TSS contains
Amount is 22~25%, is heated to 65~70 DEG C, heat preservation 30min sterilizing, after fruit juice fermentation juice is transferred to fermentor, be cooled to 15
℃。
(5) fruit juice fermentation: fruit wine yeast activation adds lactic acid bacteria, daily exploitation 1 stirring fermentation liquid of fermentation tank, each 30min,
Fermentation lasts 5~15 days, stop fermentation when TSS content no longer changes, sorosis fermentation liquid is made；
(6) cool down: sorosis fermentation liquid cooling obtained is handled；
(7) it filters: filtering in two times, first carry out smart filtering, then the hollow fibre filtering with 0.22um with the filter medium of 500 mesh
Device carries out superfinishing filtering, and mulberry wine is made；
(8) ageing: importing wine storage tank ageing for filtered mulberry wine, and ageing temperature is controlled at 15~20 DEG C, and ageing wine is made
Liquid；
(9) it filters: using aperture to filter wine liquid for 0.22~0.44 μm of hollow fiber filter device, mulberry fruit wine is made.
2. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that in step (3), squeeze as two pressures
It squeezes, squeezes crushing juice rate 50~60% for the first time, second squeezing crushing juice rate reaches 70~80%, squeezing gained fruit juice mixing twice
Obtain mulberry juice.
3. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that in step (4), pectase additive amount is
10~80mg/L, controlled enzymatic hydrolysis temperature are 25~35 DEG C.
4. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that in step (5), fruit wine yeast additive amount
For 0.1g/L, the additive amount of lactic acid bacteria is 10mg/L, and fermentation temperature is controlled at 18~20 DEG C.
5. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that in step (6), cooling processing is detection
The acidity of sorosis fermentation liquid, when acidity is less than or equal to 0.9%, temperature is down between 2~5 DEG C, is kept for 6~10 days；Work as acidity
When greater than 0.9%, temperature is down to -5~1 DEG C, is kept for 15~20 days.
6. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that in step (8), the ageing must expire
Ageing is filled, temperature is controlled at 15~20 DEG C, and the ageing time is no less than 60 days.
7. the preparation method of mulberry fruit wine as described in claim 1, which is characterized in that further include by ageing wine liquid carry out yin from
Sub-exchange resin deacidification: the ageing wine liquid by acidity higher than 0.9% passes through pretreated macroreticular weakly base anion exchange tree
Rouge column deacidification, resin and the volume ratio for passing through wine liquid every time are 1:30, and flow velocity is 1~5BV/h, keep 20~60min, every 5min
The pH and total acid index of sample detection wine liquid stop wine liquid when pH value no longer changes and acidity reaches 0.7~0.9% and pass through tree
Rouge.
8. the preparation method of mulberry fruit wine as claimed in claim 7, which is characterized in that the pretreatment is that new resin is first used
48-52 DEG C of deionized water cleaning is impregnated, then is cleaned to non-foam without yellow, then with 0.6~1mol/L soaking with sodium hydroxide
2h is finally embathed with deionized water, and resin is made to form OH-.
9. the mulberry fruit wine that the preparation method as described in claim 1~8 is any is prepared.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111394216A (en) * | 2020-05-22 | 2020-07-10 | 北部湾大学 | Brewing method of mulberry and mulberry leaf wort compound low-alcohol fruit 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 |
| CN113234561A (en) * | 2021-06-21 | 2021-08-10 | 海南大学 | Safe fermentation method of mulberry sweet fermented fruit wine |
| CN113652324A (en) * | 2021-08-12 | 2021-11-16 | 攀枝花四喜农业发展有限责任公司 | Method for producing mulberry sweet wine without adding exogenous sugar and acid |
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| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
| CN106190693A (en) * | 2016-07-15 | 2016-12-07 | 华南农业大学 | A kind of fruit wine preparation method rich in anthocyanidin fruit |
| CN108795638A (en) * | 2018-06-29 | 2018-11-13 | 广东巴伦比酒业有限公司 | A kind of fermented type morat and preparation method thereof |
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| 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 |
| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
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| CN111394216A (en) * | 2020-05-22 | 2020-07-10 | 北部湾大学 | Brewing method of mulberry and mulberry leaf wort compound low-alcohol fruit 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 |
| 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 |
| CN113652324A (en) * | 2021-08-12 | 2021-11-16 | 攀枝花四喜农业发展有限责任公司 | Method for producing mulberry sweet wine without adding exogenous sugar and acid |
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Application publication date: 20190219 |