CN110872549A - Preparation method of fermented mulberry fruit wine - Google Patents
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine, which comprises the following steps: firstly, selecting raw material mulberry fruit pulp for later use; (II) yeast activation; (III) main fermentation; (IV) filtering; (V) ageing; (VI) clarifying and filtering; and (seventhly), sterilizing and filling for sale. The mulberry fruit wine is prepared by adopting mulberry fruits as raw materials, filtering wine lees after the main fermentation of mulberry fruit pulp for 12 days in the brewing process, and fermenting again, and has the advantages of strong color and luster, sour and sweet taste, rich and rich flavor, bright color and luster, rich purplish red color, harmonious wine aroma and unique mulberry fruit aroma.
Description
Technical Field
The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine.
Background
Mulberry (Fructus Mori) is a perennial woody plant of Morus of Moraceae, is taken as one of unique medical and edible Xinjiang special forest fruits, and is popular with local minority nationalities. The mulberry is not only a delicious and nutrient fruit, but also a unique vitamin medicine material in folk. Researches show that the mulberry has remarkable oxidation resistance, can effectively improve the immunity of a human body, and has important significance for preventing and treating cardiovascular diseases and some special diseases of the human body. Therefore, the mulberry fruit fermented wine has certain pharmacological action. The existing mulberry fruit wine research mostly uses mulberry juice as a fermentation raw material, but research shows that fruit wine produced by directly fermenting pulp is different from fruit wine obtained by leaching juice from fruits in taste and color. The fruit wine which is fermented 4 naturally with pulp, removed of peel and residue and continuously fermented is better in taste than the fruit wine which is fermented with pulp in the whole process, squeezed and then only obtained by fruit juice fermentation and the method of blending fruit juice with edible ethanol; in view of the above, the invention is especially provided, after the primary fermentation of the mulberry fruit pulp is carried out for 12 days, the wine lees are filtered out, and the secondary fermentation is carried out to prepare the mulberry fruit wine, so as to provide experimental basis for the popularization and the application of the high-quality mulberry fruit wine.
Disclosure of Invention
The invention aims to provide a preparation method of mulberry fruit wine. In the brewing process, wine lees are filtered after the main fermentation of the mulberry fruit pulp is carried out for 12 days, and the mulberry fruit wine is fermented again, so that the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich and rich, bright in color and luster, rich in purplish red color, harmonious in bouquet and unique in mulberry fruit fragrance.
The technical scheme of the invention is as follows: a preparation method of fermented mulberry fruit wine comprises the following steps:
selecting fresh and mature local variety Qiangeli mulberry as a brewing raw material, crushing at low temperature, weighing 7kg of mulberry raw material, crushing in a fermentation tank, dropwise adding 148.1mg/kg of potassium metabisulfite solution in the crushing process, wherein the concentration of sulfur dioxide is equal to 80mg/kg, and the solution is used for color protection and sterilization, dissolving 10 times of sterile water before adding the potassium metabisulfite, adding 20mg/kg of pectinase, and performing enzymolysis at 20-30 ℃ for 8 hours to prepare mulberry pulp for later use;
(II) yeast activation: selecting active dry yeast with the addition of 0.22mg/kg, adding the active dry yeast into sugar solution with the volume of 10 times and the concentration of 5%, performing constant-temperature water bath at 34-36 ℃, and activating the yeast for 15min to prepare activated yeast solution for later use;
(III) main fermentation: adding the activated yeast liquid obtained in the step (II) into the mulberry fruit pulp obtained in the step (I), and fermenting at the temperature of 21-23 ℃ for 12 days to prepare mulberry fermentation liquid for later use;
(IV) filtering: filtering and deslagging the mulberry fermentation liquor prepared in the step (III) to obtain mulberry wine liquor, transferring the mulberry wine liquor to a fermentation tank, continuing fermentation at 4 ℃, adding 50mg/kg of sulfur dioxide to terminate fermentation when the residual sugar content is less than or equal to 12% Brix, and preparing secondary fermentation mulberry wine liquor for later use
(V) ageing: pouring the secondary fermentation mulberry wine liquid prepared in the step (four) into a tank to separate wine lees, ageing at the temperature of below 5 ℃, pouring for 1-2 times in the period, and preparing the mulberry wine ageing liquid for later use;
(VI) clarifying and filtering: adding a compound clarifying agent prepared from gelatin and bentonite into the mulberry fruit wine aging liquid prepared in the step (five), wherein the compound clarifying agent is prepared from bentonite in a compound ratio of 1.4: gelatin 1, adding the compound clarifying agent into the mulberry fruit wine aging liquid according to the addition amount of 0.5% by volume percentage, carrying out water bath at 50 ℃, stirring for 38min, standing for 48h at normal temperature, and preparing into mulberry fruit wine raw pulp for later use;
and (seventhly), sterilizing and filling: filtering and sterilizing the mulberry fruit wine raw pulp prepared in the step (six) by a 0.22-micron filter, adding 92.5mg/kg of potassium metabisulfite solution before filtering, wherein the concentration of sulfur dioxide is equal to 50mg/kg, dissolving the potassium metabisulfite in 10 times of sterile water before adding, filling by a filling machine after sterilizing to obtain a finished mulberry fruit wine, and warehousing and storing for sale.
Has the advantages that: the mulberry fruit wine is prepared by taking mulberry fruit as a raw material, crushing, adding sulfur dioxide, adding yeast, carrying out main fermentation, filtering, ageing, clarifying, sterilizing and filling, wherein wine lees are filtered after the mulberry fruit pulp is subjected to main fermentation for 12 days in the brewing process, and the mulberry fruit wine is fermented again to obtain the mulberry fruit wine with strong color, sour and sweet taste, rich and rich flavor, bright color, rich purplish red color, harmonious wine aroma and unique mulberry fruit aroma.
Drawings
FIG. 1 shows the influence of yeast variety on alcohol degree of mulberry fruit wine; FIG. 2 is the effect of yeast species on the pH of mulberry fruit wine; FIG. 3 shows the effect of yeast varieties on residual sugar content of Mori fructus wine; FIG. 4 shows the effect of yeast species on total acid of Mori fructus wine; FIG. 5 shows the effect of yeast concentration on alcohol content of Mori fructus wine; FIG. 6 is the effect of yeast concentration on pH of mulberry fruit wine; FIG. 7 is a graph showing the effect of yeast concentration on the amount of residual sugar in Mori fructus wine; FIG. 8 is the effect of yeast concentration on total acid of Mori fructus wine; FIG. 9 shows the influence of fermentation temperature on the alcoholic strength of mulberry fruit wine; FIG. 10 is the effect of fermentation temperature on pH of Mori fructus wine; FIG. 11 shows the effect of fermentation temperature on the amount of residual sugar in Mori fructus wine; FIG. 12 shows the effect of fermentation temperature on total acid of Mori fructus wine; FIG. 13 is a 3D response surface plot of the effect of two-factor interaction on alcohol content; FIG. 14 is a flow diagram of a fermentation process.
Detailed Description
Example 1 preparation method of mulberry fruit wine
Selecting fresh and mature local variety Qiangeli mulberry (purple black mulberry) as a brewing raw material, and harvesting Turpan in Xinjiang. Cleaning; removing bad fruits, and crushing at low temperature. Weighing 7kg of mulberry fruit in a 10L glass wide-mouth fermentation tank, pressing and crushing, adding 148.1mg/kg of potassium metabisulfite solution (the concentration of sulfur dioxide is equal to 80mg/kg) dropwise in the crushing process for color protection and sterilization, and dissolving the potassium metabisulfite in 10 times of sterile water before adding. Adding 20mg/kg of pectinase, and performing enzymolysis at normal temperature (20-30 ℃) for 8 hours; (II) yeast activation: selecting low temperature resistant yeast LABA, wherein the adding amount of active dry yeast is 0.22mg/kg, firstly adding the active dry yeast into sugar solution with the volume of 5 percent and the temperature of (35 +/-1) DEG C which are 10 times of the volume of the active dry yeast, putting the sugar solution into a constant temperature water bath kettle with the temperature of (35 +/-1) DEG C, slightly stirring, and after the yeast is activated for 15min, generating a layer of fine foam, namely successfully activating; (III) main fermentation: adding the yeast solution successfully activated into the fruit pulp to be fermented, and fermenting for 12 days at the temperature of 21-23 ℃; (IV) filtering: filtering to remove fruit residue, transferring wine liquid into a fermentation tank equipped with single exhaust valve, continuing fermentation, observing the generation of one-way valve bubbles slowly or no bubbles, adjusting the temperature of fruit wine to 4 deg.C when residual sugar content is less than or equal to 12% Brix, adding 50mg/kg sulfur dioxide to terminate fermentation; (V) ageing: and (4) transferring the fermented fruit wine to a tank to separate wine lees, and ageing the fruit wine in the tank at the temperature of below 5 ℃ to prevent the wine from being oxidized. Pouring the wine residue into the tank for 1-2 times according to the precipitation condition of the wine residue; (VI) clarifying and filtering: adding gelatin and bentonite composite clarifying agent after aging of the wine base, wherein the composite proportion is 1.4:1 (bentonite: gelatin) by volume. Adding the composite clarifying agent into the mulberry fruit wine according to the addition amount of 0.5% (volume percentage), stirring in a water bath at 50 ℃ for 38min, and standing at normal temperature for 48 h; and (seventhly), sterilizing and filling: filtering with 0.22 μm filter for sterilization, adding 92.5mg/kg potassium metabisulfite solution (sulfur dioxide concentration is 50mg/kg), and dissolving potassium metabisulfite in 10 times of sterile water before filtering; and (5) after sterilization, filling the mixture by a filling machine to obtain a finished product.
Example 2 determination of best Mulberry fruit wine brewing Yeast species
Selecting fresh and mature local variety Qiangeli mulberry (purple black mulberry) as a brewing raw material, and harvesting Turpan in Xinjiang. Cleaning; removing bad fruits, and crushing at low temperature. Preparing 9 parts of 7kg of mulberry fruits, respectively putting the mulberry fruits into a 10L glass wide-mouth fermentation tank, pressing and crushing, dropwise adding 92.5mg/kg of potassium metabisulfite solution (the concentration of sulfur dioxide is equivalent to 50mg/kg) for color protection and sterilization in the crushing process, and dissolving the potassium metabisulfite in 10 times of sterile water before adding. Adding 20mg/kg of pectinase, and performing enzymolysis at normal temperature (20-30 ℃) for 8 hours; (II) yeast activation: firstly, respectively adding active dry yeast into sugar solution with the volume of 5 percent and the temperature of (35 +/-1) DEG C which are 10 times of the volume of the active dry yeast, placing the mixture into a constant-temperature water bath kettle with the temperature of (35 +/-1) DEG C, slightly stirring the mixture, and after the yeast is activated for 15min, generating a layer of fine foam, namely successfully activating the yeast; (III) main fermentation: respectively inoculating activated acid-reducing yeast, fruit wine special yeast and low temperature resistant yeast LABA into the mulberry fruit pulp, wherein the yeast inoculation amount is 0.2g/kg, the fermentation temperature is set to be 20-22 ℃, and the fermentation is started. The fermentation test of the mulberry without adding yeast is taken as a control, and each group comprises three parallel tests.
(1) And (3) measuring physical and chemical indexes: residual sugar content: measured with a hand-held glucometer. pH: and (5) measuring by an acidimeter. Alcohol content: an alcohol meter method is adopted. Total acid: the results of the assay method of GB/T12456-.
In the same fermentation time, the results of single-factor tests of different varieties of active dry yeast fermentation are shown in fig. 1-4, and the test results show that after the primary fermentation of the mulberry fruit pulp is carried out for 12 days, the alcoholic strength of the low-temperature resistant yeast LABA fermented wine pulp is obviously higher than that of the acid-reducing yeast fermented wine pulp (p is less than 0.05), and the reducing sugar content and the residual sugar content are obviously higher than that of the acid-reducing yeast fermented wine pulp (p is less than 0.05). The fermented wine pulp of the acid-reducing yeast has the lowest alcoholic strength, the highest residual sugar content and reducing sugar content and the fermenting capacity lower than that of other yeasts. The detection results of various indexes of the yeast fermented wine pulp special for the fruit wine show that the fermentation capacity is slightly lower than that of low temperature resistant yeast LABA, but no obvious difference exists, the fermentation effect is intermediate, but the total acid content of the yeast fermented wine pulp is higher, and certain influence is caused on the mouthfeel of the mulberry fruit wine. The side surface reflects that the conversion capability of low-temperature resistant yeast LABA alcohol is better within the same time, the acidity is not too high, and the softness index of the mulberry fruit wine is reduced. Therefore, low temperature resistant yeast LABA is selected as the mulberry fruit wine fermentation yeast.
Example 3 determination of optimum inoculation amount of Mulberry fruit wine brewing Yeast
Selecting fresh and mature local variety Qiangeli mulberry (purple black mulberry) as a brewing raw material, and harvesting Turpan in Xinjiang. Cleaning; removing bad fruits, and crushing at low temperature. Preparing 9 parts of 7kg of mulberry fruits, respectively putting the mulberry fruits into a 10L glass wide-mouth fermentation tank, pressing and crushing, dropwise adding 92.5mg/kg of potassium metabisulfite solution (the concentration of sulfur dioxide is equivalent to 50mg/kg) for color protection and sterilization in the crushing process, and dissolving the potassium metabisulfite in 10 times of sterile water before adding. Adding 20mg/kg of pectinase, and performing enzymolysis at normal temperature (20-30 ℃) for 8 hours; (II) yeast activation: firstly, respectively adding active dry yeast into sugar solution with the volume of 5 percent and the temperature of (35 +/-1) DEG C which are 10 times of the volume of the active dry yeast, placing the mixture into a constant-temperature water bath kettle with the temperature of (35 +/-1) DEG C, slightly stirring the mixture, and after the yeast is activated for 15min, generating a layer of fine foam, namely successfully activating the yeast; (III) main fermentation: inoculating activated low temperature resistant yeast LABA into the mulberry fruit pulp, wherein the yeast inoculation amount is respectively 0.1g/kg, 0.2g/kg and 0.3g/kg, the fermentation temperature is set to be 20-22 ℃, and the fermentation is started. The fermentation test of the mulberry without adding yeast is taken as a control, and each group comprises three parallel tests.
(2) Measuring physical and chemical indexes; residual sugar content: measured with a hand-held glucometer. pH: and (5) measuring by an acidimeter. Alcohol content: an alcohol meter method is adopted. Total acid: the results of the assay method of GB/T12456-.
The main fermentation single-factor test results of the mulberry fruit wine added with different amounts of low-temperature-resistant yeast LABA are shown in figures 5-8, and the results show that the difference of each index of the yeast-added experimental group is obvious (p is less than 0.05) compared with that of a blank experimental group, and the main fermentation results of different yeast addition amounts still have certain difference. When the amount of yeast added is 0.1g/kg, the fermentation effect is lower than that of other yeasts. Because the addition amount of the yeast is too small, the proliferation of the yeast is slow, the yeast is easily polluted by mixed bacteria in the initial stage of main fermentation, and the increase of the alcoholic strength of the wine pulp is limited. The fermentation effect is not obviously different between 0.2g/kg and 0.3g/kg of yeast addition amount, and the alcoholic strength of the wine pulp is the highest when the yeast addition amount is 0.2 g/kg. If the addition amount of the yeast is too high, the fermentation is quick, the yeast is rapidly proliferated, the growth of mixed bacteria can be avoided, the produced wine is more, but the excessive addition amount can cause the wine pulp to be fermented too quickly, so that the accumulation of products influencing the sensory flavor of the mulberry fruit wine is excessive, and the cost is increased. Therefore, the addition amount of the main fermentation yeast of the mulberry fruit wine is 0.2 g/kg.
Example 4: determination of optimal brewing temperature of mulberry fruit wine
Selecting fresh and mature local variety Qiangeli mulberry (purple black mulberry) as a brewing raw material, and harvesting Turpan in Xinjiang. Cleaning; removing bad fruits, and crushing at low temperature. Preparing 9 parts of 7kg of mulberry fruits, respectively putting the mulberry fruits into a 10L glass wide-mouth fermentation tank, pressing and crushing, dropwise adding 92.5mg/kg of potassium metabisulfite solution (the concentration of sulfur dioxide is equivalent to 50mg/kg) for color protection and sterilization in the crushing process, and dissolving the potassium metabisulfite in 10 times of sterile water before adding. Adding 20mg/kg of pectinase, and performing enzymolysis at normal temperature (20-30 ℃) for 8 hours; (II) yeast activation: firstly, respectively adding active dry yeast into sugar solution with the volume of 5 percent and the temperature of (35 +/-1) DEG C which are 10 times of the volume of the active dry yeast, placing the mixture into a constant-temperature water bath kettle with the temperature of (35 +/-1) DEG C, slightly stirring the mixture, and after the yeast is activated for 15min, generating a layer of fine foam, namely successfully activating the yeast; (III) main fermentation: inoculating activated low temperature resistant yeast LABA into the mulberry fruit pulp, wherein the yeast inoculation amount is 0.2g/kg, the fermentation temperature is set to be 16-18 ℃, 20-22 ℃ and 24-26 ℃, and the fermentation is started. The fermentation test of the mulberry without adding yeast is taken as a control, and each group comprises three parallel tests.
(3) And (5) measuring physical and chemical indexes. Residual sugar content: measured with a hand-held glucometer. pH: and (5) measuring by an acidimeter. Alcohol content: an alcohol meter method is adopted. Total acid: the results of the assay method of GB/T12456-.
The main fermentation single-factor test results of the mulberry fruit wine at different fermentation temperatures are shown in figures 9-12, and it can be seen that the fermentation temperature has a large influence on the pH and the total acid in the main fermentation process of the mulberry fruit wine, when the fermentation temperature is 24-26 ℃, the pH value of the mulberry wine pulp is minimum, the total acid content is significantly higher than other experimental groups (p is less than 0.05), and certain influence is caused on the mouthfeel of the mulberry fruit wine. The total acidity is an important index for evaluating the quality of the fruit wine, and the proper acidity can coordinate the body of the mulberry fruit wine and make the mulberry fruit wine sour and sweet in taste; if the total acid content is too high, a sharp feeling and an unpleasant vinegar taste are brought to people, the softness index of the mulberry fruit wine is reduced, and the sensory flavor and the overall quality of the mulberry fruit wine are influenced to a certain extent; meanwhile, in the main fermentation process of the mulberry fruit wine, the total acid content is too high, so that the middle and later-period fermentation capacity of yeast is influenced, and abnormal fermentation is caused.
Example 5 Mulberry fruit wine main fermentation response surface optimization experiment
On the basis of a single-factor experiment, 3 factors of fermentation temperature, sulfur dioxide addition amount and yeast concentration are selected as independent variables by using a Box-Behnken center combination design principle, the volume fraction of alcohol of mulberry wine is taken as a response value, a 3-factor 3-level Box-Behnken center combination experiment design is carried out, a response surface method is adopted for optimization, and optimal fermentation process condition parameters of the mulberry fruit wine are determined. See table 1. The assay was repeated 3 times for each sample.
TABLE 1 Box-Behnken design experiment factor level table and code
And (3) optimizing the main fermentation process of the mulberry fruit wine by using Box Behnken test design and a response surface analysis method based on the single-factor test result, wherein the test design and the result are shown in a table 2. And (3) performing multiple regression fitting on the experimental data by using Design-Expert 8.0 software to obtain a quadratic regression equation of the main fermentation process parameters of the mulberry fruit wine, wherein the quadratic regression equation comprises the following steps: y is 11.28+0.062A +0.59B +0.20C +0.050AB-0.27AC-0.23BC-0.44A2-0.59B2-0.015C2. The multivariate correlation coefficient R of the equation2A value of 0.9460 indicates that the regression model fits well to the actual results.
TABLE 2 response surface test design and results
TABLE 3 results regression model analysis of variance
Note: p <0.05, significant difference; p <0.01, the difference was very significant.
The results of the analysis of variance of the quadratic regression equation model show that (table 3) the significance level p of the model is less than 0.01, which indicates that the quadratic equation model is extremely significant, and through the interaction among factors, the 3D response surface curve diagram (figure 13) and the regression equation coefficient significance test (table 3), it can be known that the significant interaction factors are the sulfur dioxide addition amount and the yeast concentration, and the interaction effects among other factors are insignificant. The optimal main fermentation process conditions of the mulberry fruit wine obtained by using the model are that the yeast concentration is 0.2225mg/kg, the fermentation temperature is 21.192-23.192 ℃, the sulfur dioxide addition amount is 80mg/kg, and the predicted alcoholic strength is 11.543% vol. Meanwhile, a verification experiment is carried out on the regression model, in order to facilitate actual operation, the optimal process conditions are adjusted to be that the yeast concentration is 0.22mg/kg, the fermentation temperature is 21-23 ℃, the sulfur dioxide addition amount is 80mg/kg, the alcoholic strength is 11.3% under the main fermentation condition, and the result of the verification experiment shows that the actual measurement value is close to the predicted value, thereby indicating that the regression model is effective.
Claims (1)
1. A preparation method of fermented mulberry fruit wine is characterized by comprising the following steps: the preparation method comprises the following steps:
selecting fresh and mature local variety Qiangeli mulberry as a brewing raw material, crushing at low temperature, weighing 7kg of mulberry raw material, crushing in a fermentation tank, dropwise adding 148.1mg/kg of potassium metabisulfite solution in the crushing process, wherein the concentration of sulfur dioxide is equal to 80mg/kg, and the solution is used for color protection and sterilization, dissolving 10 times of sterile water before adding the potassium metabisulfite, adding 20mg/kg of pectinase, and performing enzymolysis at 20-30 ℃ for 8 hours to prepare mulberry pulp for later use;
(II) yeast activation: selecting active dry yeast with the addition of 0.22mg/kg, adding the active dry yeast into sugar solution with the volume of 10 times and the concentration of 5%, performing constant-temperature water bath at 34-36 ℃, and activating the yeast for 15min to prepare activated yeast solution for later use;
(III) main fermentation: adding the activated yeast liquid obtained in the step (II) into the mulberry fruit pulp obtained in the step (I), and fermenting at the temperature of 21-23 ℃ for 12 days to prepare mulberry fermentation liquid for later use;
(IV) filtering: filtering and deslagging the mulberry fermentation liquor prepared in the step (III) to obtain mulberry wine liquor, transferring the mulberry wine liquor into a fermentation tank, continuing to ferment at 4 ℃, adding 50mg/kg of sulfur dioxide to terminate fermentation when the residual sugar content is less than or equal to 12% Brix, and preparing secondary fermentation mulberry wine liquor for later use;
(V) ageing: pouring the secondary fermentation mulberry wine liquid prepared in the step (four) into a tank to separate wine lees, ageing at the temperature of below 5 ℃, pouring for 1-2 times in the period, and preparing the mulberry wine ageing liquid for later use;
(VI) clarifying and filtering: adding a compound clarifying agent prepared from gelatin and bentonite into the mulberry fruit wine aging liquid prepared in the step (five), wherein the compound clarifying agent is prepared from bentonite in a compound ratio of 1.4: gelatin 1, adding the compound clarifying agent into the mulberry fruit wine aging liquid according to the addition amount of 0.5% by volume percentage, carrying out water bath at 50 ℃, stirring for 38min, standing for 48h at normal temperature, and preparing into mulberry fruit wine raw pulp for later use;
and (seventhly), sterilizing and filling: filtering and sterilizing the mulberry fruit wine raw pulp prepared in the step (six) by a 0.22-micron filter, adding 92.5mg/kg of potassium metabisulfite solution before filtering, wherein the concentration of sulfur dioxide is equal to 50mg/kg, dissolving the potassium metabisulfite in 10 times of sterile water before adding, filling by a filling machine after sterilizing to obtain a finished mulberry fruit wine, and warehousing and storing for sale.
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Cited By (4)
| 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 |
| CN112940901A (en) * | 2021-03-29 | 2021-06-11 | 卿成 | Aging and curing process of mulberry wine |
| CN113150919A (en) * | 2021-03-29 | 2021-07-23 | 卿成 | Mulberry distiller's yeast line temperature control type secondary fermentation process |
| CN113388474A (en) * | 2021-07-28 | 2021-09-14 | 四川轻化工大学 | Mixed-strain fermented mulberry wine based on Hansenula anomala and preparation method thereof |
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