CN112940901A - Aging and curing process of mulberry wine - Google Patents
Aging and curing process of mulberry wine Download PDFInfo
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- CN112940901A CN112940901A CN202110335593.7A CN202110335593A CN112940901A CN 112940901 A CN112940901 A CN 112940901A CN 202110335593 A CN202110335593 A CN 202110335593A CN 112940901 A CN112940901 A CN 112940901A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Abstract
The invention discloses a mulberry wine aging process, which comprises the following steps: the method comprises the following steps: introducing the fermented mulberry wine pulp into an aging tank; step two: sealing the tank body, and introducing protective gas into the aging tank to fill the residual space of the aging tank with the protective gas and isolate the wine pulp in the aging tank from air; step three: and (3) sealing the tank body, curing at the temperature of 18-23 ℃ under the environment humidity of 40-50%, performing tank switching operation once every 2-3 months of curing, and repeating the second step. Step four: and (3) curing the mulberry wine for 3 months, pouring the mulberry wine into a tank, repeating the second step, keeping the temperature at 15-20 ℃ and the environmental humidity at 40-50%, and continuing to age for 3 months. The invention has the beneficial effects that: according to the mulberry wine aging and curing process, the protective gas is introduced into the aging tank, so that the anthocyanin is prevented from contacting with air, the anthocyanin is further prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is guaranteed, the wine pulp is uniformly mixed through the tank switching operation, and the conversion efficiency of saccharides is increased.
Description
Technical Field
The invention belongs to the technical field of wine preparation, and particularly relates to a mulberry wine aging process.
Background
The mulberry fruit not only has sweet taste, but also has very high nutritive value, and is deeply loved by people. However, the fruit tissue of the mulberry is very delicate, and in addition, the mature season is in the early summer of late spring, a bottle of mulberry wine with fresh and sweet taste of the mulberry is also very popular with people.
Therefore, in the aging process of the conventional mulberry wine, anthocyanin is unstable and is easily degraded after contacting with air, the degradation of anthocyanin can cause the color of wine pulp to become dark, the taste and the mouthfeel of the mulberry wine are reduced, and how to effectively prevent the degradation of anthocyanin in the aging process of the mulberry wine is a difficult problem in the conventional brewing process of the mulberry wine.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a mulberry wine aging process by preventing the wine pulp from contacting with air in the wine pulp aging process so as to effectively prevent anthocyanin from degrading.
The technical scheme adopted by the invention is as follows: a mulberry wine aging and curing process comprises the following steps:
the method comprises the following steps: introducing the fermented mulberry wine pulp into an aging tank;
step two: sealing the tank body, and introducing protective gas into the aging tank to fill the residual space of the aging tank with the protective gas and isolate the wine pulp in the aging tank from air;
step three: and (3) sealing the tank body, curing, controlling the curing temperature to be 18-23 ℃, controlling the ambient humidity to be 40% -50%, performing tank switching operation once every 2-3 months of curing, and repeating the second step after the tank switching operation.
Step four: and (3) curing the mulberry wine for 3 months, pouring the mulberry wine into a tank, repeating the step two, controlling the temperature to be between 15 and 20 ℃ and the environmental humidity to be between 40 and 50 percent, and continuing to age for 3 months to finish curing and aging.
Further, the mulberry wine pulp obtained by the fermentation in the step one is mulberry wine pulp obtained by secondary fermentation.
Further, in the step one, the fermented mulberry wine pulp is introduced into an aging tank, sealing introduction is adopted, and the wine pulp is prevented from contacting air in the introduction process.
Further, the seal introduction was conducted from the fermentation tank to the aging tank using a rubber conduit.
Further, the aging tank in the first step is provided with a pressure relief device.
Further, in the first step, the aging tank is made of food-grade 304 stainless steel, and a circulating water cooling layer is arranged on the outer wall of the aging tank.
Further, the protective gas in the second step is nitrogen.
Further, the tank switching operation of the third step is to seal and guide the wine pulp in the aging tank into another aging tank for continuous standing and aging, and the optimal time for the tank switching operation is 3 months of aging.
Further, in the third step, the optimal environment temperature for placing and aging is 20 ℃, and the optimal relative humidity for placing and aging is 45%.
Further, the method also comprises a step five,
step five: after the aging and ageing are finished, the mixture can be continuously placed for ageing, and the steps from the third step to the fourth step are repeated.
The invention has the beneficial effects that: the aging process of the mulberry wine can effectively avoid the anthocyanin from contacting with the air by introducing the protective gas into the aging tank, further preventing the anthocyanin from being oxidized and degraded by oxygen, effectively ensuring the color phase quality of the wine pulp, simultaneously controlling the aging temperature at 18-23 ℃ and the relative humidity of the environment at 40-50 percent, can greatly improve the aging quality of the wine pulp, improve the conversion of other sugar substances in the wine pulp, improve the mellow feeling of the wine pulp, and the operation of pouring the wine pulp is carried out once every 2-4 months of aging, the pouring can lead the heat in the wine pulp and the sugar substances precipitated at the bottom to be uniformly mixed with the wine pulp, the conversion efficiency of the sugar substances is increased, and the problem of uneven taste of the aged and aged wine pulp caused by wine pulp layering due to the precipitation of saccharides at the bottom in the wine pulp aging and aging process can be effectively prevented by the tank switching operation.
Detailed Description
In the present invention, aging means aging to a desired state by standing, that is, aging means controlling a certain temperature and humidity condition so that the mulberry wine has a desired flavor.
The first embodiment is as follows:
the aging and ripening process of the mulberry wine comprises the following steps:
the method comprises the following steps: the fermented mulberry wine pulp is led into an aging tank, when the fermented mulberry wine pulp is led into the aging tank, attention should be paid to avoid the wine pulp from contacting with air, and the mulberry wine can be effectively prevented from being deteriorated due to the fact that substances such as anthocyanin in the mulberry wine contact with the air, so that the taste of the aged and cured mulberry wine cannot reach an expected result or the wine pulp is too dark in color and poor in quality;
step two: introducing protective gas into the aging tank, so that the residual space of the aging tank is filled with the protective gas, and the wine pulp in the aging tank is isolated from air, thereby further preventing the substances such as anthocyanin which influence the phase and quality of the wine pulp from being decomposed;
step three: the mulberry wine aging and curing process comprises the steps of sealing a tank, placing and aging, controlling the aging and aging temperature to be 18-23 ℃, controlling the environment relative humidity to be 40-50%, performing one tank-inverting operation every 2-3 months of aging, and repeating the step two after the tank-inverting operation, wherein protective gas is introduced into an aging tank to isolate air, so that anthocyanin can be effectively prevented from contacting with air, further anthocyanin is prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is effectively guaranteed, meanwhile, the aging temperature is controlled to be 18-23 ℃, controlling the environment relative humidity to be 40-50%, under the conditions of the temperature and the humidity, sugar substances in the wine pulp after secondary fermentation can further react, the conversion of the rest sugar substances in the wine pulp is improved, the aging quality of the wine pulp can be greatly improved, the mellow feeling of the wine pulp is improved, and one tank-inverting operation is performed every 2-3 months of aging, the tank inversion can enable the heat inside the wine pulp and the saccharide substances precipitated at the bottom to be uniformly mixed with the wine pulp, so that the conversion efficiency of the saccharide substances is increased, and the operation of the tank inversion can effectively prevent the precipitation of the saccharide substances at the bottom from causing wine pulp layering in the wine pulp aging and curing process, so that the taste of the aged and cured wine pulp is not uniform.
Step four: and (3) sealing the tank body, curing the mulberry wine for 3 months, pouring the mulberry wine into the tank, repeating the second step, controlling the temperature to be 15-20 ℃ and the environmental humidity to be 40-50%, and continuing to age for 3 months to finish curing and aging.
In this embodiment, mulberries wine thick liquid is meant to be the mulberries wine thick liquid after the secondary fermentation in step one fermentation, in the wine thick liquid after the secondary fermentation, still contain nutrient substance such as a large amount of sugar material in the mulberries wine after the secondary fermentation, continue to place the ageing this moment, this kind of material can further transform, under control temperature and ambient humidity, the conversion degree of nutrient substance in the steerable wine thick liquid, and then make the taste of mulberries wine reach the expectation state, the reaction of controlling colored material such as anthocyanin can make the appearance of mulberries wine reach the expectation state simultaneously.
In this embodiment, the fermented mulberry wine pulp is guided into the aging tank in the first step, and is guided in a sealing manner, namely the wine pulp is prevented from contacting with air in the guiding process.
In this embodiment, the sealed introduction is specifically conducted by using a conduit, specifically, the conduit is a plastic hose, one end of the plastic hose is connected with the outlet of the regulating valve in a sealed manner, the other end of the plastic hose is communicated with the aging tank, the aging tank is firstly purged with protective gas for a period of time to discharge air in the aging tank, so that the aging tank is filled with the protective gas, the position of the fermentation tank can be set at a position higher than that of the aging tank, then the regulating valve is opened, wine pulp flows from the plastic hose to the aging tank due to the action of gravity, the whole course of the wine pulp is not contacted with the air, and when the wine pulp is introduced from the fermentation tank to the aging tank, the aging tank is opened, and the protective.
In this embodiment, the pressure relief device is arranged in the first aging tank, the mulberry wine pulp can be fermented continuously during the aging process, and microorganisms such as saccharomycetes can release gases such as carbon dioxide when decomposing saccharides such as glucose during the aging process, so that the air pressure inside the aging tank can be gradually increased, and in order to prevent the aging tank from being damaged due to overhigh air pressure, the pressure relief device is arranged on the top of the aging tank, specifically, the pressure relief device is a safety valve, and the tripping pressure of the safety valve is 1.1 times of the normal working pressure.
In this embodiment, in the first step, the aging tank is made of food-grade 304 stainless steel, a circulating water cooling layer is arranged on the outer wall of the aging tank, specifically, the circulating water cooling layer is a circulating water jacket, heat is generated during the aging process of the mulberry wine, and the circulating water jacket can assist in controlling the temperature in the aging tank so that the internal temperature of the aging tank is controlled at 20 ℃; when the production scale is large, the material of 304 stainless steel is the best choice for the aging tank, and the cost of the material of 304 stainless steel is low; the aging tank made of 304 stainless steel is an inert container, the mulberry wine cannot react with the 304 material, and gases such as carbon dioxide and the like generated in the aging process of the mulberry wine cannot react with the 304 stainless steel; the sealing performance is good, all pipe orifices, ports and manholes of the 304 stainless steel aging tank are sealed by sealing gaskets, specifically, the sealing gaskets can be made of polytetrafluoroethylene sealing gaskets, polytetrafluoroethylene is also an inert material and does not react with all substances in the fermentation process of the mulberry wine, the corrosion resistance is strong, the good sealing performance enables a brewer to accurately control the oxidation speed of the mulberry wine, the mulberry wine is properly oxidized according to the trial drinking taste of the mulberry wine, and the quality of the mulberry wine can be accurately monitored; meanwhile, the 304 stainless steel aging tank has excellent durability and sustainability, can be used for multiple times, and the smooth contact surface of the 304 stainless steel aging tank is convenient to clean, so that the influence of residual substances of previous wine making can be reduced; meanwhile, the 304 stainless steel has excellent machinability, under the condition of meeting the standard of a pressure container, the addition or reduction of a discharging or feeding pipe orifice on the aging tank made of 304 stainless steel is very convenient, when the production process is changed and a connecting pipeline needs to be added or reduced on the aging tank, in particular, the aging tank in the embodiment at least comprises a feeding pipe orifice, a discharging pipe orifice, a protective gas inlet pipe orifice and a safety valve pipe orifice, and regulating valves are arranged on pipelines connected with the feeding pipe orifice, the discharging pipe orifice and the protective gas inlet pipe orifice.
In the embodiment, the protective gas in the second step is nitrogen, the nitrogen is used as a common protective gas, the preparation is easy, the cost is low, and the stable chemical property of the nitrogen enables the nitrogen not to react with various substances in the aging and curing process of the mulberry wine.
In the embodiment, the operation of pouring the wine slurry in the aging tank in the third step is to seal and guide the wine slurry in the aging tank into another aging tank for continuous aging, when the optimal time of the operation of pouring the wine slurry in the embodiment is aging for 3 months, specifically, an empty aging tank with the same specification and model as the aging tank in the embodiment is prepared, nitrogen or other protective gas is used for purging the empty aging tank for a period of time, air in the empty aging tank is discharged, so that the empty aging tank is filled with the protective gas, the top of the empty aging tank is lower than the aging tank filled with the wine slurry, in the operation process of pouring the wine tank, a discharge pipe opening of the aging tank filled with the mulberry wine for about 3 months is communicated with a feed pipe opening of the aging tank with a hole, then a regulating valve on a communication pipeline is opened, the mulberry wine flows into the empty aging tank through the action of gravity, the regulating valve on the communication pipeline is closed, and opening a regulating valve of a protective gas inlet pipe orifice of an aging tank filled with the mulberry wine syrup after the inverted tank, introducing protective gas into the aging tank for a period of time until the safety valve jumps once, ensuring that the void space in the tank is the protective gas, closing the regulating valve of the protective gas inlet pipe orifice, and rebounding the safety valve.
In the embodiment, the optimal environment temperature for placing and aging in the third step is 20 ℃, the optimal relative humidity of the placing environment is 45%, the decomposition speed of the saccharides in the mulberry wine pulp is fastest at 20 ℃, and the decomposition speed of the anthocyanins can be reduced under the condition of ensuring the decomposition speed of the saccharides, so that the quality and the grade of the mulberry wine are ensured; and when the relative environmental humidity is 45%, the mulberry wine is beneficial to storage of the mulberry wine raw material.
In this embodiment, after the aging and aging are completed, that is, after the first completion of the steps one to four, the flavor of the mulberry wine reaches the expected requirement, but during the storage of the wine, the wine molecules are rearranged and volatilized, and as the storage time is prolonged, the alcohol and the water molecules are gradually fused, the alcohol molecules are bound, the activity is reduced, and a soft feeling is given to people in taste, so that the wine can be continuously left for aging, and the steps three to four are repeated.
Example two:
the aging and ripening process of the mulberry wine comprises the following steps:
the method comprises the following steps: the fermented mulberry wine pulp is led into an aging tank, when the fermented mulberry wine pulp is led into the aging tank, attention should be paid to avoid the wine pulp from contacting with air, and the mulberry wine can be effectively prevented from being deteriorated due to the fact that substances such as anthocyanin in the mulberry wine contact with the air, so that the taste of the aged and cured mulberry wine cannot reach an expected result or the wine pulp is too dark in color and poor in quality;
step two: introducing protective gas into the aging tank, so that the residual space of the aging tank is filled with the protective gas, and the wine pulp in the aging tank is isolated from air, thereby further preventing the substances such as anthocyanin which influence the phase and quality of the wine pulp from being decomposed;
step three: the mulberry wine aging and curing process comprises the steps of sealing a tank, placing and aging, controlling the aging temperature to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, performing one-time tank inverting operation every 2-3 months of aging, and repeating the second step after the tank inverting operation, wherein protective gas is introduced into an aging tank to isolate air, so that anthocyanin can be effectively prevented from contacting with air, further anthocyanin is prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is effectively guaranteed, meanwhile, the aging temperature is controlled to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, under the conditions of the temperature and the humidity, sugar substances in the wine pulp after secondary fermentation can further react, the conversion of the rest sugar substances in the wine pulp is improved, the aging quality of the wine pulp can be greatly improved, the mellow feeling of the wine pulp is improved, and one-time tank inverting operation every 2-4 months is performed, the tank inversion can enable the heat inside the wine pulp and the saccharide substances precipitated at the bottom to be uniformly mixed with the wine pulp, so that the conversion efficiency of the saccharide substances is increased, and the operation of the tank inversion can effectively prevent the precipitation of the saccharide substances at the bottom from causing wine pulp layering in the wine pulp aging and curing process, so that the taste of the aged and cured wine pulp is not uniform.
Step four: and (3) sealing the tank body, curing the mulberry wine for 3 months, pouring the mulberry wine into the tank, repeating the second step, controlling the temperature to be 15-20 ℃ and the environmental humidity to be 40-50%, and continuing to age for 3 months to finish curing and aging.
In this embodiment, the material of the aging tank is changed into a ceramic tank, the ceramic tank is suitable for small-scale production of mulberry wine, on the basis of the first embodiment, the material of the aging tank is changed from 304 stainless steel into ceramic, the ceramic jar is formed by sintering ceramic clay at a high temperature of 750 ℃, organic matters in the ceramic jar are combusted and oxidized, gas is discharged, a plurality of small holes with different sizes are formed in the ceramic jar, gaps of the net structure enable the ceramic jar to have an oxidizing effect and an adsorption effect which are beneficial to wine quality, and aldehyde substances are converted into acid substances due to the oxidizing effect; the adsorption action absorbs the fishy smell and other foreign taste of the new wine, so that the wine body becomes cleaner, and the new wine is rough, hot and not soft enough, mainly because the new wine contains some substances with large irritation and large volatility, such as sulfide such as sulfureted alcohol, diethylsulfide and the like, and irritative substances such as acrolein, crotonaldehyde and the like, and after long-time storage, the irritation can be greatly weakened by utilizing the oxidation and adsorption action of the ceramic jar and natural volatilization of the wine body.
In this embodiment, the first step is provided with a pressure relief device, the mulberry wine slurry in the aging process can be fermented continuously, and microorganisms such as yeast and the like can release gases such as carbon dioxide and the like when decomposing saccharides such as glucose and the like in the aging process, so that the internal air pressure of the aging tank can be increased gradually, and in order to prevent the aging tank from being damaged due to overhigh air pressure, the top of the aging tank is provided with the pressure relief device.
Example three:
the aging and ripening process of the mulberry wine comprises the following steps:
the method comprises the following steps: the fermented mulberry wine pulp is led into an aging tank, when the fermented mulberry wine pulp is led into the aging tank, attention should be paid to avoid the wine pulp from contacting with air, and the mulberry wine can be effectively prevented from being deteriorated due to the fact that substances such as anthocyanin in the mulberry wine contact with the air, so that the taste of the aged and cured mulberry wine cannot reach an expected result or the wine pulp is too dark in color and poor in quality;
step two: introducing protective gas into the aging tank, so that the residual space of the aging tank is filled with the protective gas, and the wine pulp in the aging tank is isolated from air, thereby further preventing the substances such as anthocyanin which influence the phase and quality of the wine pulp from being decomposed;
step three: the mulberry wine aging and curing process comprises the steps of sealing a tank, placing and aging, controlling the aging temperature to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, performing one-time tank inverting operation every 2-4 months of aging, and repeating the second step after the tank inverting operation, wherein protective gas is introduced into an aging tank to isolate air, so that anthocyanin can be effectively prevented from contacting with air, further anthocyanin is prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is effectively guaranteed, meanwhile, the aging temperature is controlled to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, under the conditions of the temperature and the humidity, sugar substances in the wine pulp after secondary fermentation can further react, the conversion of the rest sugar substances in the wine pulp is improved, the aging quality of the wine pulp can be greatly improved, the mellow feeling of the wine pulp is improved, and one-time tank inverting operation every 2-4 months is performed, the tank inversion can enable the heat inside the wine pulp and the saccharide substances precipitated at the bottom to be uniformly mixed with the wine pulp, so that the conversion efficiency of the saccharide substances is increased, and the operation of the tank inversion can effectively prevent the precipitation of the saccharide substances at the bottom from causing wine pulp layering in the wine pulp aging and curing process, so that the taste of the aged and cured wine pulp is not uniform.
Step four: and (3) sealing the tank body, curing the mulberry wine for 3 months, pouring the mulberry wine into the tank, repeating the second step, controlling the temperature to be 15-20 ℃ and the environmental humidity to be 40-50%, and continuing to age for 3 months to finish curing and aging.
In this embodiment, the difference from the first embodiment is that the tank-inverting operation is to seal and introduce the wine slurry in the aging tank into another aging tank through a fluid conveying device for further placing and aging, specifically, the fluid conveying device is a centrifugal pump; when the optimal time of the tank-pouring operation in this embodiment is aging for 3 months, specifically, an empty aging tank of the same specification and model as the aging tank in this embodiment is prepared, nitrogen or other protective gas is used to purge the empty aging tank for a period of time, air in the empty aging tank is discharged, so that the empty aging tank is filled with the protective gas, in the tank-pouring operation process, a discharge pipe orifice of the aging tank filled with the mulberry wine for about 3 months of aging time is communicated with a feed pipe orifice of the aging tank, then, an adjusting valve on a communication pipeline is opened, a centrifugal pump is opened, the mulberry wine slurry is pumped to the empty aging tank, after the mulberry wine is introduced, the centrifugal pump is closed, the adjusting valve on the communication pipeline is closed, the adjusting valve of a protective gas inlet pipe orifice of the tank filled with the mulberry wine slurry after the tank-pouring operation is opened, the protective gas is introduced into the aging tank for a period of aging time, the centrifugal pump can convey the fluid at a low position to a high position, so the selection of the centrifugal pump for the tank-inverting operation has no requirement on the positions of the aging tanks before and after the tank-inverting operation.
Example four:
the aging and ripening process of the mulberry wine comprises the following steps:
the method comprises the following steps: the fermented mulberry wine pulp is led into an aging tank, when the fermented mulberry wine pulp is led into the aging tank, attention should be paid to avoid the wine pulp from contacting with air, and the mulberry wine can be effectively prevented from being deteriorated due to the fact that substances such as anthocyanin in the mulberry wine contact with the air, so that the taste of the aged and cured mulberry wine cannot reach an expected result or the wine pulp is too dark in color and poor in quality;
step two: introducing protective gas into the aging tank, so that the residual space of the aging tank is filled with the protective gas, and the wine pulp in the aging tank is isolated from air, thereby further preventing the substances such as anthocyanin which influence the phase and quality of the wine pulp from being decomposed;
step three: the mulberry wine aging and curing process comprises the steps of sealing a tank, placing and aging, controlling the aging temperature to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, performing one-time tank inverting operation every 2-4 months of aging, and repeating the second step after the tank inverting operation, wherein protective gas is introduced into an aging tank to isolate air, so that anthocyanin can be effectively prevented from contacting with air, further anthocyanin is prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is effectively guaranteed, meanwhile, the aging temperature is controlled to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, under the conditions of the temperature and the humidity, sugar substances in the wine pulp after secondary fermentation can further react, the conversion of the rest sugar substances in the wine pulp is improved, the aging quality of the wine pulp can be greatly improved, the mellow feeling of the wine pulp is improved, and one-time tank inverting operation every 2-4 months is performed, the tank inversion can enable the heat inside the wine pulp and the saccharide substances precipitated at the bottom to be uniformly mixed with the wine pulp, so that the conversion efficiency of the saccharide substances is increased, and the operation of the tank inversion can effectively prevent the precipitation of the saccharide substances at the bottom from causing wine pulp layering in the wine pulp aging and curing process, so that the taste of the aged and cured wine pulp is not uniform.
Step four: and (3) sealing the tank body, curing the mulberry wine for 3 months, pouring the mulberry wine into the tank, repeating the second step, controlling the temperature to be 15-20 ℃ and the environmental humidity to be 40-50%, and continuing to age for 3 months to finish curing and aging.
In this embodiment, on the basis of the first embodiment, the aging temperature in the third step is 18 ℃ and the relative environment humidity is 45%, at 18 ℃, the decomposition rate and the decomposition degree of anthocyanin are lower, anthocyanin can be retained to a greater extent at the temperature of this embodiment, the quality and the quality of the mulberry wine are further improved, and at the same time, the decomposition rate of saccharide substances in the pulp of the mulberry wine is reduced, so that in this embodiment, the optimal time for the operation of reladling in the aging process is aging to 4 months.
In this embodiment, the standing and aging time in the third step should not be less than 8 months, when aging is carried out for 8 months, substances such as saccharides and the like in the wine pulp are consumed almost, the wine pulp can initially reach the taste expected by the present invention, and further aging can continuously improve the quality and the taste of the mulberry wine.
Example five:
the aging and ripening process of the mulberry wine comprises the following steps:
the method comprises the following steps: the fermented mulberry wine pulp is led into an aging tank, when the fermented mulberry wine pulp is led into the aging tank, attention should be paid to avoid the wine pulp from contacting with air, and the mulberry wine can be effectively prevented from being deteriorated due to the fact that substances such as anthocyanin in the mulberry wine contact with the air, so that the taste of the aged and cured mulberry wine cannot reach an expected result or the wine pulp is too dark in color and poor in quality;
step two: introducing protective gas into the aging tank, so that the residual space of the aging tank is filled with the protective gas, and the wine pulp in the aging tank is isolated from air, thereby further preventing the substances such as anthocyanin which influence the phase and quality of the wine pulp from being decomposed;
step three: the mulberry wine aging and curing process comprises the steps of sealing a tank, placing and aging, controlling the aging temperature to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, performing one-time tank inverting operation every 2-4 months of aging, and repeating the second step after the tank inverting operation, wherein protective gas is introduced into an aging tank to isolate air, so that anthocyanin can be effectively prevented from contacting with air, further anthocyanin is prevented from being oxidized and degraded by oxygen, the hue quality of wine pulp is effectively guaranteed, meanwhile, the aging temperature is controlled to be 18-23 ℃, controlling the relative humidity of the environment to be 40-50%, under the conditions of the temperature and the humidity, sugar substances in the wine pulp after secondary fermentation can further react, the conversion of the rest sugar substances in the wine pulp is improved, the aging quality of the wine pulp can be greatly improved, the mellow feeling of the wine pulp is improved, and one-time tank inverting operation every 2-4 months is performed, the tank inversion can enable the heat inside the wine pulp and the saccharide substances precipitated at the bottom to be uniformly mixed with the wine pulp, so that the conversion efficiency of the saccharide substances is increased, and the operation of the tank inversion can effectively prevent the precipitation of the saccharide substances at the bottom from causing wine pulp layering in the wine pulp aging and curing process, so that the taste of the aged and cured wine pulp is not uniform.
Step four: and (3) sealing the tank body, curing the mulberry wine for 3 months, pouring the mulberry wine into the tank, repeating the second step, controlling the temperature to be 15-20 ℃ and the environmental humidity to be 40-50%, and continuing to age for 3 months to finish curing and aging.
In this embodiment, based on the first embodiment, the protective gas selected in the second step is an inert gas, which has more stable physicochemical properties than nitrogen, can better seal the aging tank, and is available in common inert gases such as helium, argon, and the like, and has a lower cost.
The present invention is not limited to the above-described alternative embodiments, and various other forms of products can be obtained by anyone in light of the present invention. The above detailed description should not be taken as limiting the scope of the invention, which is defined in the claims, and which the description is intended to be interpreted accordingly.
Claims (10)
1. The aging and curing process of the mulberry wine is characterized by comprising the following steps:
the method comprises the following steps: introducing the fermented mulberry wine pulp into an aging tank;
step two: sealing the tank body, and introducing protective gas into the aging tank to fill the residual space of the aging tank with the protective gas and isolate the wine pulp in the aging tank from air;
step three: and (3) sealing the tank body, curing, controlling the curing temperature to be 18-23 ℃, controlling the ambient humidity to be 40% -50%, performing tank switching operation once every 2-3 months of curing, and repeating the second step after the tank switching operation.
Step four: and (3) curing the mulberry wine for 3 months, pouring the mulberry wine into a tank, repeating the step two, controlling the temperature to be between 15 and 20 ℃ and the environmental humidity to be between 40 and 50 percent, and continuing to age for 3 months to finish curing and aging.
2. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: the mulberry wine pulp obtained by fermentation in the step one is mulberry wine pulp obtained by secondary fermentation.
3. The aging process of mulberry wine according to claim 2, wherein the aging process comprises the following steps: and in the first step, the fermented mulberry wine pulp is introduced into an aging tank, sealed introduction is adopted, and the wine pulp is prevented from contacting air in the introduction process.
4. The aging and ripening process of mulberry wine according to claim 3, characterized by comprising the following steps: the sealed introduction is conducted from the fermentation tank to the aging tank using a rubber conduit.
5. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: the aging tank is provided with a pressure relief device.
6. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: the aging tank is made of food-grade 304 stainless steel, and a circulating water cooling layer is arranged on the outer wall of the aging tank.
7. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: and the protective gas in the second step comprises nitrogen.
8. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: and in the third step, the tank switching operation is to hermetically guide the wine pulp in the aging tank into another aging tank for continuous standing and aging, and the optimal time for the tank switching operation is 3 months of aging.
9. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: in the third step, the aging temperature is 20 ℃, and the environmental humidity is 45%.
10. The aging process of mulberry wine according to claim 1, wherein the aging process comprises the following steps: the method also comprises a step five of,
step five: after the aging and ageing are finished, the mixture can be continuously placed for ageing, and the steps from the third step to the fourth step are repeated.
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Application publication date: 20210611 |