CN112430515A - Production method of low-sugar low-alcohol mulberry wine - Google Patents
Production method of low-sugar low-alcohol mulberry wine Download PDFInfo
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- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of low-sugar low-alcohol mulberry wine, which comprises the following steps: picking and sorting mulberry, pulping, brewing wine base, distilling, filtering, blending, sterilizing and filling. Wherein the blending raw materials are stevioside and mogroside. The low-sugar low-alcohol mulberry wine produced by the invention is purple red, clear, harmonious and pleasant in fragrance, cool and refreshing, and is a low-energy functional alcoholic beverage. The production method of the invention has the advantages of changing waste into valuable, reducing pollutant discharge and protecting environment sanitation.
Description
Technical Field
The invention belongs to the technical field of wine brewing, relates to a mulberry wine brewing technology, and particularly relates to a production method of low-sugar low-alcohol mulberry wine.
Background
Mulberry, also known as mulberry, jujube, mulberry kernel, etc., is a fruit of mulberry belonging to the genus morus of the family moraceae. The mulberry has the advantages of moderate sour and sweet taste, unique flavor and rich nutrition, is rich in anthocyanin, polyphenol, sugar, amino acid, multiple vitamins, trace mineral elements and the like, and has various health-care functions of nourishing yin, enriching blood and the like. Because the mulberry has the characteristics of natural growth and no pollution due to the special growth environment of the mulberry, the mulberry is also known as folk cherry tomato and fruit jelly. The mulberry is considered by the traditional Chinese medicine to be sweet in taste and cold in nature, has the effects of strengthening body and building body, such as benefiting five internal organs and joints, promoting blood circulation, nourishing yin and blood, calming mind, reducing blood pressure and quenching thirst, inducing diuresis to reduce edema, nourishing liver and kidney, promoting fluid production and improving eyesight, nourishing blood and dispelling wind, blackening hair and improving eyesight, and the like, and is praised as the best health-care fruit product in twenty-first century by the medical community.
The mulberry wine is a fruit wine product which is mellow and fragrant in vinosity and clear and transparent in wine body and is prepared by taking fresh mulberries and mulberry juice as raw materials, converting fermentable sugar in fruits into products such as alcohol and the like through alcohol fermentation by using saccharomycetes and carrying out an ageing process.
The mulberry fruit wine which is natural, nutritious and healthy in one day is brewed by taking the mulberry as a raw material and applying the modern brewing technology, so that the mulberry fruit wine which is difficult to store can be fully utilized, the wine varieties can be enriched, and the fruit wine market is prosperous.
Because the mulberry pulp is juicy and easy to rot, the mulberry pulp mildews 12 to 18 hours after being picked at normal temperature, and the long-distance transportation, storage and fresh keeping are difficult. In recent years, the planting area of the mulberries is increased, the yield of the mulberries is rapidly increased, but the storage and preservation problems of the mulberries cannot be well solved, and in addition, the mulberries are concentrated on the market in 4-5 months, the sales volume of fresh mulberries is limited, so that the mulberries are in a state of self-generation and self-extinction and cannot be developed and utilized, and huge waste and loss of resources are caused.
The low-energy beverage has low calorie, fat content, sugar content, etc., has certain effect of preventing obesity and some chronic diseases, and is suitable for sub-health people. One of the reasons for sub-health is that high-energy food is always eaten due to usual eating habits, and especially many special people (such as the old, children, patients or people with high physical energy consumption) eat more nutrition to cause sub-health problems such as obesity and the like.
Therefore, the mulberry is comprehensively processed by using modern food processing technology except local and nearby fresh selling, the mulberry is brewed to obtain mulberry raw wine, the mulberry raw wine is distilled to obtain mulberry distilled wine, and the dealcoholized mulberry wine left after distillation is fully utilized to process to obtain the low-energy mulberry alcoholic beverage, namely the low-sugar and low-alcohol mulberry wine, so that the digestion and utilization of mulberry resources are effectively promoted, the product types and consumption modes of the mulberry are enriched, the additional value of the mulberry is increased, and the economic benefit of the mulberry industry is increased.
Disclosure of Invention
The invention aims to provide a production method of low-sugar low-alcohol mulberry wine which effectively and fully utilizes mulberry wine base to distill to obtain mulberry distilled liquor and the rest dealcoholized mulberry wine, changes waste into valuable, reduces pollutant discharge, protects environment sanitation and is suitable for healthy drinking of people.
To achieve the above object, the present invention is realized by:
a production method of low-sugar low-alcohol mulberry wine comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry with skin, picking artificially, and removing Chinese olive, diseased fruit and foreign matters.
(2) Pulping: pulping with a beater to remove stalks and obtain mulberry pulp.
(3) Brewing of the wine base:
firstly, raw material adjustment: adding Mori fructus pulp into fermentation tank, performing enzyme treatment, and adjusting content of soluble solid TSS of pulp to 20-24% with natural sugar degree or white sugar.
Fermentation circulation: activating and inoculating yeast, fermenting at 18-22 deg.C for 7-14 days, and circulating. The yeast dosage is 150-300 mg/L.
③ transferring the pot: and when the sugar content is less than 6g/L, pouring into a tank, clarifying at low temperature to remove bottom residues, and performing membrane filtration to obtain the mulberry wine base. The clarifying temperature is 0-10 deg.C, and the clarifying time is 2-10 days. The pore size of the membrane filter is 0.45 μm.
(4) And (3) distillation: and (4) carrying out reduced pressure distillation on the mulberry wine base obtained in the step (3), and carrying out primary reduced pressure distillation to obtain dealcoholized mulberry wine and mulberry distilled liquor with the alcoholic strength of less than 1 vol.
(5) And (3) filtering: and (4) clarifying the dealcoholized mulberry wine obtained in the step (4) at a low temperature, and then performing membrane filtration to obtain the low-alcohol mulberry wine. The clarifying temperature is 0-10 deg.C, and the clarifying time is 2-10 days. The pore size of the membrane filter is 0.45 μm.
(6) Blending: and (4) adding stevioside, mogroside and potassium metabisulfite into the low-alcohol mulberry wine obtained in the step (5), and then performing membrane filtration to obtain the low-alcohol and low-sugar mulberry wine. The pore size of the membrane filter is 0.22 μm.
(7) And (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (6).
Further, the enzyme treatment method in the step (3) is to use pectinase, the addition amount is 10-100mg/L, and the temperature is controlled at 18-22 ℃.
Further, the circulation process in the step (3) is closed circulation for 2 times every day, and if peculiar smell is found, open oxygen circulation is carried out.
Further, the reduced pressure distillation conditions in the step (4) are that the distillation temperature is 40-80 ℃, the distillation temperature is 20-50 ℃ and the vacuum degree is below 70 kPa; distilling under reduced pressure to remove foreshot and feints, collecting distilled liquor of Mori fructus 0.5-90% (v/v), distilling under reduced pressure until distilled alcohol content is below 5% vol, stopping distillation, and collecting dealcoholized Mori fructus wine; or distilling the residual liquid from Mulberry brandy under reduced pressure until the alcohol content in the distillate is below 5% vol, stopping distillation, and collecting the dealcoholized Mulberry wine.
Further, the dosage of the blending raw material in the step (6) is 0-1g/L of stevioside, 0-1g/L of mogroside and 350mg/L of potassium metabisulfite; the raw materials are added by dissolving with pure water, grinding with a colloid mill, and adding into low-alcohol mulberry wine.
Further, the sterilization filling in the step (7) is ultrahigh-temperature instant sterilization filling, the sterilization temperature is 110-.
The invention has the technical advantages and beneficial effects that:
1. the low-sugar low-alcohol mulberry wine disclosed by the invention is a low-energy functional alcoholic beverage, contains rutin, vitamin C and amino acid nutritional ingredients, and is suitable for healthy drinking of people.
2. In the production process, after the mulberry is brewed into the original wine, the mulberry is required to be distilled when being processed into the mulberry distilled wine, the dealcoholized mulberry wine left after distillation is waste liquid, and the low-sugar low-alcohol mulberry wine is obtained after processing, so that the waste is changed into valuable, the discharge of pollutants is reduced, and the environmental sanitation is protected.
3. The low-sugar low-alcohol mulberry wine enriches the product types of the mulberry, increases the additional value of the mulberry and newly increases the economic benefit of the mulberry industry.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
The following detailed description of the present invention will be given with reference to specific examples, but the present invention is not limited to the following examples.
Example 1
A production method of low-sugar low-alcohol mulberry wine comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry with skin, picking artificially, and removing Chinese olive, diseased fruit and foreign matters.
(2) Pulping: pulping with a beater to remove stalks and obtain mulberry pulp.
(3) Brewing of the wine base:
firstly, raw material adjustment: adding the mulberry pulp into a fermentation tank, adding 60mg/L of pectinase, naturally regulating sugar degree, and controlling the temperature to be 20 ℃.
Fermentation circulation: 250mg/L yeast is activated in 10 times of 39 deg.C 5% sugar water for 30 min. And (5) after activation, pumping the yeast liquid into the fermentation tank by using a wine pump, and performing closed circulation for 30 min. After inoculation, the temperature is controlled to 22 ℃ continuously for fermentation. In the fermentation process, the closed circulation is carried out for 2 times every day, and if the peculiar smell is found in the identification, the open oxygen circulation is carried out; sampling and detecting the physical and chemical indexes of the fermented mash after circulation is finished, such as soluble solid TSS, pH, total acid, volatile acid and the like.
③ transferring the pot: detecting total sugar at later stage of fermentation, pouring into a tank when sugar content is 4.16g/L, clarifying at low temperature of 2 deg.C, removing residue after 3 days, and filtering with 0.45 μm membrane filter to obtain Mori fructus wine base. The physical and chemical indexes and sensory evaluation are shown in the following table 1:
TABLE 1 physicochemical indices and sensory evaluation of base liquors
(4) And (3) distillation: carrying out reduced pressure distillation on the raw wine obtained in the step (3), wherein the reduced pressure distillation conditions comprise the distillation temperature of 65 ℃, the distillation temperature of 35 ℃ and the vacuum degree of-80 kPa; and (3) removing the wine head and the wine tail through primary distillation, taking 0.5-90% of the volume of the distillate to obtain 38% vol mulberry distilled wine, continuing vacuum distillation until the distilled alcohol is 3% vol, stopping distillation, and leaving the dealcoholized mulberry wine.
(5) And (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (4) at low temperature, wherein the clarification temperature is 0 ℃, filtering the clarified wine by a 0.45 mu m membrane filter after 3 days of clarification to obtain the low-alcohol mulberry wine,
(6) blending: adding stevioside 0.25g/L, momordica grosvenori glycoside 0.25g/L and potassium metabisulfite 300mg/L into the low-alcohol mulberry wine obtained in the step (5); the adding method comprises weighing stevioside and mogroside, dissolving with pure water, grinding with colloid mill, and adding into low alcohol mulberry wine. Mixing, filtering with 0.22 μm membrane filter to obtain low-sugar low-alcohol Mori fructus wine with nutrient components and sensory evaluation as shown in Table 2 below:
TABLE 2 nutritional ingredients and sensory evaluation of low-sugar low-alcohol mulberry juice wine
(7) And (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (6) under the conditions that the sterilization temperature is 115 ℃ and the sterilization time is 5 s.
Example 2
A production method of low-sugar low-alcohol mulberry wine comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry with skin, picking artificially, and removing Chinese olive, diseased fruit and foreign matters.
(2) Pulping: pulping with a beater to remove stalks and obtain mulberry pulp.
(3) Brewing of the wine base:
firstly, raw material adjustment: adding mulberry pulp into a fermentation tank, adding 50mg/L of pectinase, adjusting the content of soluble solid TSS of the pulp to 22% by using white granulated sugar, and controlling the temperature to be 22 ℃.
Fermentation circulation: 250mg/L yeast is activated in 10 times of 39 deg.C 5% sugar water for 30 min. And (5) after activation, pumping the yeast liquid into the fermentation tank by using a wine pump, and performing closed circulation for 30 min. After inoculation, the temperature is controlled to 22 ℃ continuously for fermentation. In the fermentation process, the closed circulation is carried out for 2 times every day, and if the peculiar smell is found in the identification, the open oxygen circulation is carried out; sampling and detecting the physical and chemical indexes of the fermented mash after circulation is finished, such as soluble solid TSS, pH, total acid, volatile acid and the like.
③ transferring the pot: detecting total sugar at later stage of fermentation, pouring into a tank when sugar content is equal to 3.71g/L, clarifying at low temperature of 3 deg.C, removing residue after 3 days, and filtering with 0.45 μm membrane filter to obtain Mori fructus wine base. The physical and chemical indexes and sensory evaluation are shown in the following table 1:
TABLE 3 physicochemical indices of base liquor and sensory evaluation
(4) And (3) distillation: carrying out reduced pressure distillation on the raw wine obtained in the step (3), wherein the reduced pressure distillation conditions are that the distillation temperature is 55 ℃, the distillation temperature is 30 ℃ and the vacuum degree is-90 kPa; and (3) removing the wine head and the wine tail through primary distillation, taking 0.5-90% of the volume of the distillate to obtain mulberry distilled wine with 37% vol, continuing vacuum distillation until the distilled alcohol is 4% vol, stopping distillation, and leaving dealcoholized mulberry wine.
(5) And (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (4) at low temperature, wherein the clarification temperature is 0 ℃, filtering the clarified wine by a 0.45 mu m membrane filter after 3 days of clarification to obtain the low-alcohol mulberry wine,
(6) blending: adding stevioside 0.20g/L, momordica grosvenori glycoside 0.20g/L and potassium metabisulfite 300mg/L into the low-alcohol mulberry wine obtained in the step (5); the adding method comprises weighing stevioside and mogroside, dissolving with pure water, grinding with colloid mill, and adding into low alcohol mulberry wine. Mixing, filtering with 0.22 μm membrane filter to obtain low-sugar low-alcohol Mori fructus wine, which has nutritional ingredients and sensory evaluation as shown in Table 4 below:
TABLE 4 nutritional ingredients and sensory evaluation of low-sugar low-alcohol mulberry juice wine
(7) And (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (6) under the conditions that the sterilization temperature is 110 ℃ and the sterilization time is 6 s.
Example 3
A production method of low-sugar low-alcohol mulberry wine comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry with skin, picking artificially, and removing Chinese olive, diseased fruit and foreign matters.
(2) Pulping: pulping with a beater to remove stalks and obtain mulberry pulp.
(3) Brewing of the wine base:
firstly, raw material adjustment: adding the mulberry pulp into a fermentation tank, adding 55mg/L of pectinase, adjusting the content of soluble solid TSS of the pulp to 22.5% by using white granulated sugar, and controlling the temperature to be 20 ℃.
Fermentation circulation: 200mg/L yeast is activated in 10 times of 39 deg.C 5% sugar water for 30 min. And (5) after activation, pumping the yeast liquid into the fermentation tank by using a wine pump, and performing closed circulation for 30 min. After inoculation, the temperature is controlled continuously at 20 ℃ for fermentation. In the fermentation process, the closed circulation is carried out for 2 times every day, and if the peculiar smell is found in the identification, the open oxygen circulation is carried out; sampling and detecting the physical and chemical indexes of the fermented mash after circulation is finished, such as soluble solid TSS, pH, total acid, volatile acid and the like.
③ transferring the pot: detecting total sugar at later stage of fermentation, pouring into a tank when the sugar content is equal to 4.83g/L, clarifying at low temperature of 3 deg.C, and removing bottom residue after 3 days to obtain Mori fructus wine base. The physical and chemical indexes and sensory evaluation are shown in the following table 5:
TABLE 5 physicochemical indices of base liquor and sensory evaluation
(4) And (3) distillation: carrying out reduced pressure distillation on the raw wine obtained in the step (3), wherein the reduced pressure distillation conditions comprise the distillation temperature of 60 ℃, the distillation temperature of 30 ℃ and the vacuum degree of-85 kPa; and (3) removing the wine head and the wine tail through primary distillation, taking 0.5-90% of the volume of the distillate to obtain 36% vol mulberry distilled wine, continuing vacuum distillation until the distilled alcohol is 3% vol, stopping distillation, and leaving the dealcoholized mulberry wine.
(5) And (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (4) at low temperature, wherein the clarification temperature is 0 ℃, filtering the clarified wine by a 0.45 mu m membrane filter after 3 days of clarification to obtain the low-alcohol mulberry wine,
(6) blending: adding stevioside 0.30g/L, momordica grosvenori glycoside 0.20g/L and potassium metabisulfite 300mg/L into the low-alcohol mulberry wine obtained in the step (5); the adding method comprises weighing stevioside and mogroside, dissolving with pure water, grinding with colloid mill, and adding into low alcohol mulberry wine. Mixing, filtering with 0.22 μm membrane filter to obtain low-sugar low-alcohol Mori fructus wine, which has nutritional ingredients and sensory evaluation as shown in Table 6 below:
TABLE 6 nutritional ingredients and sensory evaluation of low-sugar low-alcohol mulberry juice wine
(7) And (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (6) under the conditions that the sterilization temperature is 115 ℃ and the sterilization time is 6 s.
Example 4
A method for producing mulberry brandy and low-sugar low-alcohol mulberry wine comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry with skin, picking artificially, and removing Chinese olive, diseased fruit and foreign matters.
(2) Pulping: pulping with a beater to remove stalks and obtain mulberry pulp.
(3) Brewing of the wine base:
firstly, raw material adjustment: adding the mulberry pulp into a fermentation tank, adding 60mg/L of pectinase, adjusting the content of soluble solid TSS of the pulp to 22% by using white granulated sugar, and controlling the temperature to be 20 ℃.
Fermentation circulation: 300mg/L yeast was activated for 28min at 10 times 39 ℃ in 5% sugar water. After activation, pumping into fermentation tank with wine pump, and sealing and circulating for 30 min. After inoculation, the temperature is controlled to 20 ℃ continuously for fermentation for 12 days. In the fermentation process, the closed circulation is carried out for 2 times every day, and if the peculiar smell is found in the identification, the open oxygen circulation is carried out; and detecting the physical and chemical indexes of the fermented mash, such as soluble solid TSS, pH, total acid, volatile acid and the like every day.
③ transferring the pot: detecting total sugar at late stage of fermentation, pouring into a tank when the sugar content is equal to 4.36g/L, clarifying at low temperature of 2 deg.C, and removing bottom residue after 3 days to obtain Mori fructus wine base. The physical and chemical indexes and sensory evaluation are shown in the following table 7:
TABLE 7 physicochemical indices of base liquor and sensory evaluation
(4) And (3) distillation: carrying out reduced pressure secondary distillation on the raw wine obtained in the step (3), wherein the reduced pressure distillation conditions comprise the distillation temperature of 64 ℃, the distillation temperature of 40 ℃ and the vacuum degree of-80 kPa; removing the foreshot and the feints by primary distillation, and taking 0.5-85% of distillate per volume to obtain 37% vol primary distilled liquor; distilling the primary distilled liquor under reduced pressure again to remove wine body and wine tail, and collecting 1.0-80% of distillate per volume to obtain 58% vol Mori fructus distilled liquor.
(5) Soaking and ageing: and (4) putting the mulberry distilled liquor obtained in the step (4) into a stainless steel wine tank. Collecting mulberry which is eliminated every year in a mulberry planting base, cutting mulberry roots, cleaning, peeling off root barks, cleaning and sterilizing, cutting into pieces, drying in the sun, and baking at 200 ℃ for 30min to obtain yellow-brown mulberry root slices; adding 6g/L of mulberry root slices into distilled liquor, soaking, storing and aging for 6 months to obtain mulberry root slice brandy, wherein the physicochemical indexes and sensory evaluation of the mulberry root slice brandy are as follows in the following table 8:
TABLE 8 test results of Mulberry root slice brandy
(6) And (3) distillation: carrying out reduced pressure distillation on the reduced pressure secondary distillation residual liquid obtained in the step (4), wherein the reduced pressure distillation conditions are that the distillation temperature is 60 ℃, the distillation temperature is 30 ℃ and the vacuum degree is-85 kPa; distilling under reduced pressure until the volume of the distilled alcohol is 3%, stopping distilling, and leaving the dealcoholized mulberry wine.
(7) And (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (6) at low temperature, wherein the clarification temperature is 0 ℃, filtering the clarified wine by a 0.45 mu m membrane filter after 3 days of clarification to obtain the low-alcohol mulberry wine,
(8) blending: adding stevioside 0.30g/L, momordica grosvenori glycoside 0.20g/L and potassium metabisulfite 300mg/L into the low-alcohol mulberry wine obtained in the step (7); the adding method comprises weighing stevioside and mogroside, dissolving with pure water, grinding with colloid mill, and adding into low alcohol mulberry wine. Mixing, filtering with 0.22 μm membrane filter to obtain low-sugar low-alcohol Mori fructus wine, which has nutritional ingredients and sensory evaluation as shown in Table 9 below:
TABLE 9 nutritional ingredients and sensory evaluation of low-sugar low-alcohol mulberry juice wine
(9) And (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (8) under the conditions that the sterilization temperature is 115 ℃ and the sterilization time is 6 s.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and the like that are within the spirit and principle of the present invention are included in the present invention.
Claims (7)
1. A production method of low-sugar low-alcohol mulberry wine and mulberry brandy is characterized in that: the method comprises the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry fruits with skin, manually picking, and removing green fruits, diseased fruits and foreign matters;
(2) pulping: pulping with a pulping machine to remove stalks to obtain mulberry pulp;
(3) brewing of the wine base:
firstly, raw material adjustment: adding mulberry pulp into a fermentation tank, performing enzyme treatment, and adjusting the content of soluble solid TSS of the pulp to 20-24% by natural sugar degree or white granulated sugar;
fermentation circulation: activating and inoculating yeast, fermenting at 18-22 deg.C for 7-14 days, and circulating; the yeast dosage is 150-300 mg/L;
③ transferring the pot: pouring the wine into a tank when the sugar content is less than 6g/L, clarifying at low temperature to remove the bottom residue, and performing membrane filtration to obtain the mulberry wine base; the clarification temperature is 0-10 ℃, and the clarification time is 2-10 days; the aperture of the membrane filtration is 0.45 μm;
(4) and (3) distillation: carrying out reduced pressure distillation on the mulberry wine base obtained in the step (3), and carrying out primary reduced pressure distillation to obtain dealcoholized mulberry wine and mulberry distilled liquor with the alcoholic strength of less than 1 vol;
(5) and (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (4) at low temperature, and then performing membrane filtration to obtain low-alcohol mulberry wine; the clarification temperature is 0-10 ℃, and the clarification time is 2-10 days; the aperture of the membrane filtration is 0.45 μm;
(6) blending: adding stevioside, mogroside and potassium metabisulfite into the low-alcohol mulberry wine obtained in the step (5), and then performing membrane filtration to obtain the low-alcohol and low-sugar mulberry wine; the aperture of the membrane filtration is 0.22 μm;
(7) and (3) sterilization and filling: and (4) sterilizing and filling the low-sugar low-alcohol mulberry wine obtained in the step (6).
2. The production method of the low-sugar low-alcohol mulberry wine according to claim 1, which is characterized by comprising the following steps: the enzyme treatment method in the step (3) is to use pectinase with the addition of 10-100mg/L and control the temperature to 18-22 ℃.
3. The production method of the low-sugar low-alcohol mulberry wine according to claim 1, which is characterized by comprising the following steps: and (3) the circulation process is closed circulation for 2 times every day, and if peculiar smell is found in the identification, open oxygen circulation is carried out.
4. The production method of the low-sugar low-alcohol mulberry wine according to claim 1, which is characterized by comprising the following steps: the reduced pressure distillation conditions in the step (4) are that the distillation temperature is 40-80 ℃, the distillation temperature is 20-50 ℃ and the vacuum degree is below-70 kPa; distilling under reduced pressure to remove foreshot and feints, collecting 0.5-90% of volume fraction to obtain Mori fructus distilled liquor, distilling under reduced pressure until the volume of distillate alcohol is below 5% vol, stopping distillation, and collecting dealcoholized Mori fructus wine; or distilling the residual liquid from Mulberry brandy under reduced pressure until the alcohol content in the distillate is below 5% vol, stopping distillation, and collecting the dealcoholized Mulberry wine.
5. The production method of the low-sugar low-alcohol mulberry wine according to claim 1, which is characterized by comprising the following steps: the dosage of the blending raw materials in the step (6) is 0-1g/L of stevioside, 0-1g/L of mogroside and 350mg/L of potassium metabisulfite 200-; the raw materials are added by dissolving with pure water, grinding with a colloid mill, and adding into low-alcohol mulberry wine.
6. The production method of the low-sugar low-alcohol mulberry wine according to claim 5, is characterized in that: and (4) the sterilization filling in the step (7) is ultrahigh temperature instant sterilization filling, the sterilization temperature is 110-.
7. A method for producing mulberry brandy and low-sugar low-alcohol mulberry wine is characterized by comprising the following steps:
(1) picking and sorting mulberries: selecting purple black fresh mulberry fruits with skin, manually picking, and removing green fruits, diseased fruits and foreign matters;
(2) pulping: pulping with a pulping machine to remove stalks to obtain mulberry pulp;
(3) brewing of the wine base:
firstly, raw material adjustment: adding the mulberry pulp into a fermentation tank, adding 60mg/L of pectinase, adjusting the content of soluble solid TSS of the pulp to 22% by using white granulated sugar, and controlling the temperature to be 20 ℃;
fermentation circulation: activating 300mg/L yeast with 10 times of 39 deg.C 5% sugar water for 28 min; after activation, pumping into a fermentation tank by a wine pump, and performing closed circulation for 30 min; after inoculation, continuously controlling the temperature to be 20 ℃ and fermenting for 12 days; in the fermentation process, the closed circulation is carried out for 2 times every day, and if the peculiar smell is found in the identification, the open oxygen circulation is carried out; and detecting physical and chemical indexes of the fermented mash, namely indexes of soluble solid TSS, pH, total acid and volatile acid every day;
③ transferring the pot: detecting total sugar at later stage of fermentation, pouring into a tank when the sugar content is equal to 4.36g/L, clarifying at low temperature of 2 deg.C, and removing bottom residue after 3 days to obtain Mori fructus wine base;
(4) and (3) distillation: carrying out reduced pressure secondary distillation on the raw wine obtained in the step (3), wherein the reduced pressure distillation conditions comprise the distillation temperature of 64 ℃, the distillation temperature of 40 ℃ and the vacuum degree of-80 kPa; removing the foreshot and the feints by primary distillation, and taking 0.5-85% of distillate per volume to obtain 37% vol primary distilled liquor; distilling the primary distilled liquor under reduced pressure again to remove wine body and wine tail, and collecting 1.0-80% of distillate per volume to obtain 58% vol mulberry distilled liquor;
(5) soaking and ageing: putting the mulberry distilled liquor obtained in the step (4) into a stainless steel wine tank; collecting mulberry which is eliminated every year in a mulberry planting base, cutting mulberry roots, cleaning, peeling off root barks, cleaning and sterilizing, cutting into pieces, drying in the sun, and baking at 200 ℃ for 30min to obtain yellow-brown mulberry root slices; adding 6g/L of mulberry root slices into the mulberry distilled liquor for soaking, and storing and ageing for 6 months to obtain mulberry root slice brandy;
(6) and (3) distillation: carrying out reduced pressure distillation on the reduced pressure secondary distillation residual liquid obtained in the step (4), wherein the reduced pressure distillation conditions are that the distillation temperature is 60 ℃, the distillation temperature is 30 ℃ and the vacuum degree is-85 kPa; distilling under reduced pressure until the volume of the distilled alcohol is 3%, stopping distilling, and leaving dealcoholized mulberry wine;
(7) and (3) filtering: clarifying the dealcoholized mulberry wine obtained in the step (6) at a low temperature of 0 ℃, and filtering the clarified wine by using a 0.45-micrometer membrane filter after 3 days of clarification to obtain the low-alcohol mulberry wine;
(8) blending: adding stevioside 0.30g/L, momordica grosvenori glycoside 0.20g/L and potassium metabisulfite 300mg/L into the low-alcohol mulberry wine obtained in the step (7); the adding method comprises weighing stevioside and mogroside, dissolving with pure water, grinding with colloid mill, and adding into low alcohol mulberry wine; mixing, and filtering with 0.22 μm membrane filter to obtain low-sugar and low-alcohol Mori fructus wine.
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