CN111205950A - Mulberry wine and fermentation brewing process - Google Patents
Mulberry wine and fermentation brewing process Download PDFInfo
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Abstract
The invention discloses a mulberry wine and a fermentation brewing process, and the formula comprises: dried mulberry, mineral water, distiller's yeast, rock sugar and pure grain wine; the fermentation brewing process comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation; soaking and cleaning selected mulberries; crushing the soaked mulberries by using a high-speed dispersion machine; adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried mulberry, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved; adding the crushed mulberry into the hot sugar water, and mixing and stirring uniformly; the mulberry wine and the fermentation brewing process have the advantages that the wine aroma and the fruit aroma are mutually reflected, the taste is fresh and sweet, the fragrance is generated by teeth and cheeks when the wine is drunk, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the mulberry wine is suitable for mass production.
Description
Technical Field
The invention relates to the technical field of fruit wine, in particular to mulberry wine and a fermentation brewing process.
Background
The wine contains fruit flavor and alcohol, and is prepared by fermenting fruit sugar with yeast. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute.
The mulberry contains a large amount of moisture (80-85%), crude fiber (0.91%), protein (0.38%), invert sugar (9.19%), free acid (1.86%), VB1 (0.053%), VB2 (0.02%), VC (1.02%), carotene, rutin, myricetin, morin, rutin, tannin, anthocyanin (mainly cyanidin), volatile oil, minerals, trace elements, phospholipid, resveratrol and other components. Wherein the content of the trace element molybdenum is 4.6 mug/kg, which is the first of all fruits. The main phospholipid components contain 18 amino acids, including 8 amino acids essential to human body, with the highest content of phosphatidylcholine (32.15%), followed by lysophosphatidylcholine (19.30%) and phosphatidylethanolamine (15.91%). In addition, the content of unsaturated fatty acid in the mulberry seed oil is 81.2%, the content of linoleic acid is 69.63%, the content of total flavonoids is 0.03%, and the content of VE is 0.07%.
The dried mulberries adopted by the invention are food formed by drying the mulberries in the sun, so that the water content of the dried mulberries is reduced, the sugar content of the dried mulberries is increased, and other original nutrient substances of the mulberries are basically reserved.
Therefore, it is necessary to design a mulberry wine and a fermentation brewing process.
Disclosure of Invention
The invention aims to provide a mulberry wine and a fermentation brewing process, which aim to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the mulberry wine comprises the following components: the mulberry wine comprises the following components in parts by weight: 90-100 parts of dried mulberry, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of rock sugar and 5-6 parts of pure grain wine.
The fermentation brewing process of the mulberry wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
selecting a plurality of mulberries, mineral water, distiller's yeast, rock sugar and pure grain wine for later use in the first step;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected mulberries, and cleaning for later use;
2) crushing the soaked mulberries by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried mulberry, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding the crushed mulberry into the hot sugar water, and uniformly mixing and stirring for later use;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly;
2) then adding the mixture into a fermentation tank for fermentation for 40-60 days,
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the liquor qualified through inspection;
and in the sixth step, the tail wine which is extracted at 28 degrees is kept in a tank for secondary fermentation.
According to the technical scheme, sorghum, rice, sticky rice, corn and wheat are selected as main wine brewing raw materials of the pure grain wine, the grains are full, dry, less in impurity and free of mildew, strict grading impurity removal is carried out, the sorghum is crushed into 4-6 sections, the largest grains of the corn are not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 sections, and the wheat is peeled.
According to the technical scheme, in the first step, the selected mulberries are red, mauve, purple or white, the mulberries are not deteriorated, green and green fruits are not mature, and the mulberries are not adopted when the sugar content is low; foreign impurities are removed, the container is filled with a leakproof stainless steel container, and a plastic barrel, a bag or an ironware is forbidden to be used.
According to the technical scheme, in the step two 1), after soaking, heat is generated through high-speed operation friction, and 120O turns per minute for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
According to the technical scheme, in the step three 2), the stirring speed is 50-80rpm, and the stirring time is 5-10 minutes.
According to the technical scheme, in the step four 1), the stirring speed is 30-50rpm, and the stirring time is 2-3 minutes.
According to the technical scheme, in the step five 2), the qualified standard is that the alcohol degree of the extracted alcohol is 50 degrees.
Compared with the prior art, the invention has the following beneficial effects: the mulberry wine and the fermentation brewing process have the advantages that the wine aroma and the fruit aroma are mutually reflected, the taste is fresh and sweet, the fragrance is generated by teeth and cheeks when the wine is drunk, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the mulberry wine is suitable for mass production.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
the mulberry wine comprises the following components: the mulberry wine comprises the following components in parts by weight: 100 parts of dried mulberry, 250 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the mulberry wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
in the first step, a plurality of mulberries, mineral water, distiller's yeast, crystal sugar and pure grain wine are selected, the selected mulberries are red, mauve, purple or white, the mulberries are not deteriorated, green and green fruits are not mature, and the mulberry wine is not adopted when the sugar content is low; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) the selected mulberries are soaked, cleaned and rubbed at a high speed to generate heat, and the rotation speed of 120O/min can be half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked mulberries by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts of dried mulberry, 250 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine by weight, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed mulberry into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 28 degrees is kept in a tank for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The mulberry wine prepared by the embodiment is strong in wine aroma, relatively high in fruit aroma and slightly fresh and sweet in taste, the brewing process is very environment-friendly and scientific, the taste is good, and the wine yield is high.
Example 2:
the mulberry wine comprises the following components: the mulberry wine comprises the following components in parts by weight: 100 parts of dried mulberry, 300 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the mulberry wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
in the first step, a plurality of mulberries, mineral water, distiller's yeast, crystal sugar and pure grain wine are selected, the selected mulberries are red, mauve, purple or white, the mulberries are not deteriorated, green and green fruits are not mature, and the mulberry wine is not adopted when the sugar content is low; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) the selected mulberries are soaked, cleaned and rubbed at a high speed to generate heat, and the rotation speed of 120O/min can be half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked mulberries by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts by weight of dried mulberry, 300 parts by weight of mineral water, 1 part by weight of distiller's yeast, 1 part by weight of rock sugar and 5 parts by weight of pure grain wine, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed mulberry into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 28 degrees is kept in a tank for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The wine aroma and the fruit aroma of the mulberry wine obtained in the embodiment are mutually reflected, the taste is soft and fresh and sweet, the wine brewing process is very environment-friendly and scientific, the taste is good, and the wine yield is high.
Example 3:
the mulberry wine comprises the following components: the mulberry wine comprises the following components in parts by weight: 100 parts of dried mulberry, 350 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the mulberry wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
in the first step, a plurality of mulberries, mineral water, distiller's yeast, crystal sugar and pure grain wine are selected, the selected mulberries are red, mauve, purple or white, the mulberries are not deteriorated, green and green fruits are not mature, and the mulberry wine is not adopted when the sugar content is low; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) the selected mulberries are soaked, cleaned and rubbed at a high speed to generate heat, and the rotation speed of 120O/min can be half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked mulberries by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts of dried mulberry, 350 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine by weight, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed mulberry into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 28 degrees is kept in a tank for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The mulberry wine obtained in the embodiment is strong in fruit aroma, slightly light in wine aroma, fresh and sweet in taste, fragrant in mouth and cheek, very environment-friendly and scientific in wine making process, good in taste and high in wine yield.
Based on the above, the mulberry wine has the advantages that the mulberry wine is simple in formula material, convenient in raw material selection, free of any pigment and preservative, and capable of keeping the unique strong fragrance of the mulberry due to the pressure and temperature generated by self fermentation by adopting special equipment; the wine is mellow and has the unique taste of the mulberry, which is the unique point of the invention.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The mulberry wine comprises the following components: dried mulberry, mineral water, distiller's yeast, crystal sugar and pure grain wine, its characterized in that: the weight parts of the components are respectively as follows: 90-100 parts of dried mulberry, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of rock sugar and 5-6 parts of pure grain wine.
2. The fermentation brewing process of the mulberry wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation; the method is characterized in that:
selecting a plurality of mulberries, mineral water, distiller's yeast, rock sugar and pure grain wine for later use in the first step;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected mulberries, and cleaning for later use;
2) crushing the soaked mulberries by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried mulberry, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding the crushed mulberry into the hot sugar water, and uniformly mixing and stirring for later use;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly;
2) then adding the mixture into a fermentation tank for fermentation for 40-60 days,
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the liquor qualified through inspection;
and in the sixth step, the tail wine which is extracted at 28 degrees is kept in a tank for secondary fermentation.
3. The mulberry wine of claim 1, wherein: the pure grain wine is prepared by selecting sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, and has the advantages of full particles, dryness, less impurities and no mildew, strictly grading and removing impurities, crushing the sorghum into 4-6 petals, crushing the largest corn particles to be not more than 0.2mm, crushing the sticky rice and the rice into 2-4 petals, and crushing the wheat into peels.
4. The fermentation brewing process of mulberry wine according to claim 2, characterized in that: in the first step, the selected mulberries are red, mauve, purple or white, have no deterioration phenomenon, and cyan and green fruits are not mature and have low sugar content and are not adopted; foreign impurities are removed, the container is filled with a leakproof stainless steel container, and a plastic barrel, a bag or an ironware is forbidden to be used.
5. The fermentation brewing process of mulberry wine according to claim 2, characterized in that: in the second step 1), after soaking, heat is generated through high-speed operation friction, and 120O/min rotation is only needed for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
6. The fermentation brewing process of mulberry wine according to claim 2, characterized in that: in the third step 2), the stirring speed is 50-80rpm, and the stirring time is 5-10 minutes.
7. The fermentation brewing process of mulberry wine according to claim 2, characterized in that: in the step four 1), the stirring speed is 30-50rpm, and the stirring time is 2-3 minutes.
8. The fermentation brewing process of mulberry wine according to claim 2, characterized in that: in the step five 2), the qualified standard is that the alcohol content of the collected alcohol is 50 degrees.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048292A (en) * | 2017-12-26 | 2018-05-18 | 虞新元 | A kind of mulberries Spirit and its production technology |
| CN108913447A (en) * | 2018-07-27 | 2018-11-30 | 黄贵川 | Morat and its brewing method, vermiculture byproduct and preparation method thereof |
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2020
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108048292A (en) * | 2017-12-26 | 2018-05-18 | 虞新元 | A kind of mulberries Spirit and its production technology |
| CN108913447A (en) * | 2018-07-27 | 2018-11-30 | 黄贵川 | Morat and its brewing method, vermiculture byproduct and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125089A (en) * | 2022-07-28 | 2022-09-30 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
| CN115125089B (en) * | 2022-07-28 | 2023-11-21 | 广西壮族自治区农业科学院 | Preparation method of mulberry brandy |
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