CN113150919A - Mulberry distiller's yeast line temperature control type secondary fermentation process - Google Patents
Mulberry distiller's yeast line temperature control type secondary fermentation process Download PDFInfo
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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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Abstract
The invention discloses a mulberry wine yeast line-controlled secondary fermentation process, and relates to the technical field of fruit wine brewing. Which comprises the following steps: after coarse filtration, the fermentation liquor after primary fermentation is poured into an open tank, the temperature is controlled to be 25-28 ℃, and the fermentation is carried out for 3-4 d in an open manner; pouring the fermentation broth after fermentation into a first closed fermentation tank, controlling the temperature at 20-25 ℃, and continuing to ferment for 3-4 days; pouring the mixture into a second closed fermentation tank, controlling the temperature to be between 18 and 23 ℃, and continuing to ferment for 3 to 4 days; adding a clarifying agent, controlling the temperature at 18-23 ℃, clarifying for 24-48 h, and then fine filtering. The mulberry wine yeast line temperature controlled secondary fermentation process is used for carrying out secondary fermentation on wine slurry obtained after primary fermentation of mulberry wine, the whole reaction temperature is in a curve form, the reaction temperature of each step is reasonably optimized, the whole fermentation speed is controlled, the secondary fermentation period is shortened, the sugar conversion rate is improved, the dissolution rate of anthocyanin is improved, and the wine clarity, color, taste and fragrance of the fermented mulberry wine are improved.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a mulberry wine yeast line-controlled secondary fermentation process.
Background
Mulberry (Mulberry) is a general name of mature fruit clusters of Morus plants in Moraceae, is also called Mulberry, Mulberry jujube and Mulberry black, is oblong, juicy, bright in color, elegant in fragrance, high and stable in pigment content, and is an excellent raw material for brewing wine. The ripe mulberry is oily, has proper sour and sweet taste, contains rich organic acid, 18 amino acids, multiple vitamins, proteins and trace elements required by human body, simultaneously contains biological active ingredients such as anthocyanin, resveratrol and the like and trace element selenium, has extremely high nutritive value and multiple health-care functions, has good effect on maintaining the health function of the human body, and is praised as the best health-care fruit product in the 21 st century by the medical community. According to the measurement, the mulberry contains 71.4% of pulp, 23.5% of pericarp, 29% of seeds and 2.2% of fruit stalks. Fresh mulberry contains a large amount of water, and also contains total sugar, free acid, crude fiber, protein, vitamins, amino acids, resveratrol, polysaccharide, flavone, anthocyanin and other bioactive components. From the nutritional perspective, the main nutritional value of the fruits lies in the health care effects of vitamins, minerals and the like, and mulberries contain abundant vitamins, such as vitamin C, A, B family, carotene and the like. The mulberry contains various amino acids, including 7 essential amino acids and 12 nonessential amino acids, and the types of the amino acids are complete. The mulberry also contains abundant microelements and mineral components. In the research of the components of the mulberries, the mulberries also contain phosphorus with the content of 317mg/kg, another microelement selenium necessary for life, and anti-aging microelements and strontium in the mulberries.
However, because the mulberry is purchased in a concentrated season (3 to 4 months in the middle of each year), the mulberry is not durable to store, is easy to lose water, decay and deteriorate after being harvested, and needs to be deeply processed to develop the mulberry to obtain the maximum benefit. The deep processed mulberry product mainly comprises mulberry pigment, mulberry juice, mulberry wine, mulberry paste, mulberry can, mulberry candied fruit, mulberry jelly, mulberry jam and the like. Therefore, the mulberry is developed into the mulberry fruit wine which is easy to store and convenient to drink, the mulberry resource can be fully utilized, the economic benefit is improved, the variety of fruit wine can be enriched, and the fruit wine market is prosperous.
The mulberry wine brewing has a long history, and the famous Chinese medicine book 'Bencao gang mu' in China has the mulberry juice drinking to dispel the effects of alcohol and poisoning; the record of brewing wine, inducing diuresis and relieving swelling. The mulberry contains various functional components which are rich and necessary for human bodies, and has high nutritional value. The traditional Chinese medicine believes that the mulberry has sweet and cold nature and taste and has the effects of tonifying liver and kidney, promoting fluid production and lubricating intestines, blackening hair and improving eyesight and the like. Resveratrol in mulberry can inhibit cancer cell growth, prevent cell mutation, change molecular mechanism in blood vessel, and reduce risk of apoplexy. Modern anticancer health books are also mentioned: the mulberry contains carotene, can prevent cell mutation caused by carcinogen, breaks lysosome in cells to release hydrolase, and can dissolve and die cancer cells.
The preparation process of the mulberry wine mainly comprises the steps of primary fermentation, secondary fermentation, aging and the like, wherein the secondary fermentation is to put the wine after the primary fermentation into a secondary fermentation tank for continuous fermentation, so that sugar in wine pulp is continuously converted into alcohol and is gradually clarified. At present, in secondary fermentation of mulberry wine, fermentation is mostly carried out directly, and the whole fermentation has unreasonable temperature control, so that the problems of long period, incomplete sugar conversion and long clarification time are caused.
Disclosure of Invention
The invention aims to provide a mulberry wine yeast temperature control type secondary fermentation process, which aims to solve the problems of long period, incomplete sugar conversion and long clarification time caused by unreasonable temperature control of the whole fermentation in the conventional secondary fermentation of mulberry wine.
The technical scheme for solving the technical problems is as follows:
a mulberry distiller's yeast line control temperature type secondary fermentation process comprises the following steps:
(1) feeding: after the fermentation liquor after primary fermentation is subjected to coarse filtration, transferring the fermentation liquor into an open tank;
(2) fermentation: controlling the temperature at 25-28 ℃, and carrying out open fermentation for 3-4 d;
(3) primary pouring: pouring the fermentation liquid obtained in the step (2) into a first closed fermentation tank, controlling the temperature to be 20-25 ℃, and continuing to ferment for 3-4 days;
(4) and (4) secondary reladling: pouring the fermentation liquid obtained in the step (3) into a second closed fermentation tank, controlling the temperature to be 18-23 ℃, and continuing to ferment for 3-4 d;
(5) clarification: adding a clarifying agent into the second closed fermentation tank for multiple times, controlling the temperature to be 18-23 ℃, and clarifying for 24-48 h;
(6) fine filtration: and (5) carrying out fine filtration treatment on the fermentation liquor subjected to the clarification treatment in the step (5).
The secondary fermentation process of the mulberry wine comprises the step of carrying out secondary fermentation on wine slurry obtained after primary fermentation of the mulberry wine, wherein the whole reaction temperature is in a curve form, the reaction temperature of each step is reasonably optimized, the whole fermentation speed is controlled, the secondary fermentation period is shortened, the dissolution rate of anthocyanin is improved while the sugar conversion rate is improved, and the clarity, color, taste and aroma of the fermented mulberry wine are improved.
In the mulberry wine curve type temperature control secondary fermentation process, natural fermentation is carried out at the temperature of 25-28 ℃ in the step (1) and the step (2) in an open environment, conditions are created for yeast propagation, the yeast is fully propagated, aldehyde substances in fermentation liquor are promoted to be continuously oxidized into carboxylic acid, and the carboxylic acid and alcohol are subjected to esterification reaction to generate ethyl acetate with aromatic smell, so that the wine quality is more mellow, and the taste, stability and nutritional value of the mulberry wine can be improved.
Wherein, when the temperature exceeds 30 ℃ in the fermentation treatment process, the yeast has the risk of inactivation, the fermentation speed is obviously slowed down, the fermentation effect is poor, the juice yield of the wine pulp is low, and the waste of the wine pulp is caused; the temperature is lower than 24 ℃ in the fermentation treatment process, the yeast activity is checked, the fermentation speed is slow, the fermentation effect is poor, the juice yield of the wine pulp is low, and the wine pulp is not fermented completely. According to the technical scheme, the temperature of the fermentation treatment process is controlled to be lower than 30 ℃ and higher than 24 ℃, so that the high activity of yeast can be kept, the fermentation process is promoted to be carried out, the juice yield is improved, and the utilization rate of wine pulp is improved.
The reaction temperature of the primary pouring tank in the step (3) is 20-25 ℃, the reaction temperature of the secondary pouring tank in the step (4) is 18-23 ℃, the juice yield of wine pulp can be further improved, the fermentation efficiency is improved, the mouthfeel of the mulberry wine is improved, and the mouthfeel and fragrance of the mulberry wine can be obviously improved and the color of the mulberry wine can be improved through two-stage temperature control pouring tank fermentation.
Compared with fermentation, the reaction temperature of the initial pouring tank is slightly lower, so that the fermentation process is prevented from being influenced by sudden change of the pouring tank fermentation temperature, the fermentation speed is properly reduced, the dissolution rate of anthocyanin is increased, and the color and luster of the wine body, the fruit fragrance and the wine fragrance are improved.
The temperature difference between the primary tank-pouring fermentation temperature and the secondary tank-pouring fermentation temperature is not more than 2 ℃, the temperature difference between the primary tank-pouring fermentation process and the secondary tank-pouring fermentation process is controlled, the temperature of the secondary tank-pouring fermentation process is properly reduced, simultaneously, the sudden change of the temperature is avoided, the fermentation stability is maintained, the activity of the saccharomyces cerevisiae in the secondary tank-pouring fermentation process is ensured, and the saccharomyces cerevisiae can be used for continuously producing alcohol, anthocyanin, lipid substances and the like.
In the invention, the situation that the anthocyanin is degraded due to overlarge influence of temperature is avoided through two-stage temperature control fermentation combining the first reladling and the second reladling, and if the temperature is overhigh, the anthocyanin is degraded by heating, so that the finally fermented mulberry wine product is dark and lusterless in color and luster. If the temperature is too low, the anthocyanin is limited in release, the concentration of the anthocyanin is too low, the anthocyanin cannot be fully utilized, waste is caused, and meanwhile, the fermented mulberry wine product is light in color and light in taste due to low concentration.
The clarifying agent added in the step (5) can remove polyphenol substances, bitter substances and bad smell which can cause oxidation in the base wine and endow the wine with smooth and balanced characteristics.
And (6) fine filtering the clarified base wine to obtain the base wine with higher smoothness and soft and refreshing wine body.
Further, in a preferred embodiment of the present invention, the sugar conversion rate of the fermentation liquid after the fermentation in the step (2) is completed reaches 90% to 92%.
Further, in a preferred embodiment of the present invention, the sugar conversion rate of the fermentation liquid after the fermentation in the step (3) is completed reaches 93% to 94%.
Further, in a preferred embodiment of the present invention, the sugar conversion rate of the fermentation liquid after the fermentation in the step (4) is completed reaches more than 95%.
Further, in a preferred embodiment of the present invention, the addition amount of the clarifying agent in the step (5) is 345mg to 415mg per liter of the raw mulberry wine. In actual production, the addition amount of the clarifying agent is increased or decreased depending on the variety and quality of the clarifying agent.
Further, in a preferred embodiment of the present invention, the above-mentioned clarifying agent comprises: diatom ooze, bentonite, gelatin, casein or bamboo sulfur.
Further, in a preferred embodiment of the present invention, the clarifying agent is casein.
According to the invention, casein is preferentially adopted as a clarifying agent, so that on one hand, the aging time of the mulberry wine is greatly shortened, the spicy taste and the bitter taste of the wine are reduced, the smoothness is increased, and the wine is soft and tasty; on the other hand, unstable substances and harmful substances in the wine body are effectively adsorbed, and the precipitation generated in the shelf life is prevented.
Further, in a preferred embodiment of the present invention, the fermentation process of the primary fermentation to obtain the fermentation broth in step (1) comprises the following steps:
(1) crushing: crushing cleaned fresh mulberries at the temperature of 5-10 ℃;
(2) feeding: putting the crushed mulberry pulp and juice thereof into a first fermentation tank at the temperature within 10 ℃;
(3) fermentation: adding the activated yeast into the first fermentation tank, controlling the temperature to be 20-33 ℃, and continuously fermenting for 3-4 d;
(4) reladling: pouring the fermentation liquid obtained in the step (3) into a second fermentation tank by using a pump;
(5) and (3) fermenting again: and (4) continuously fermenting the fermentation liquor in a second fermentation tank for 5-7 d by controlling the temperature to be 20-28 ℃ to finish primary fermentation.
In the fermentation process of obtaining the fermentation liquor through the primary fermentation, sulfur dioxide solution with the volume concentration of 5-7% is added into the first fermentation tank in the step (2), and the sulfur dioxide solution is uniformly added for multiple times, wherein the adding amount of the sulfur dioxide solution is 30-55 mg/kg of the adding amount of the mulberry pulp and the mulberry juice. The adding amount of the activated yeast is 20-25 mg/kg of the adding amount of the mulberry pulp and the juice thereof, and the preparation steps of the activated yeast comprise: dissolving and activating yeast with warm water at 35-45 ℃, adding white sugar to melt, wherein the adding mass ratio of yeast powder, water and white sugar is (0.1-0.3): 1: (0.05-0.1), standing for 10-20 min after the yeast powder and the white sugar are dissolved, and fully activating the yeast powder.
The invention has the following beneficial effects:
the secondary fermentation process of the mulberry wine comprises the step of carrying out secondary fermentation on wine slurry obtained after primary fermentation of the mulberry wine, wherein the whole reaction temperature is in a curve form, the reaction temperature of each step is reasonably optimized, the whole fermentation speed is controlled, the secondary fermentation period is shortened, the dissolution rate of anthocyanin is improved while the sugar conversion rate is improved, and the clarity, color, taste and aroma of the fermented mulberry wine are improved.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
In the mulberry koji line-controlled secondary fermentation process, the sugar conversion rate in the wine must be measured before each tank pouring, and when the sugar conversion rate is lower than a critical value, yeast needs to be added into a corresponding fermentation tank to promote the sugar conversion. (this step is a conventional operation in brewing technology)
Example 1:
the mulberry distiller's yeast line control temperature formula secondary fermentation technology of this embodiment includes the following steps:
(1) feeding: after the fermentation liquor after primary fermentation is subjected to coarse filtration, transferring the fermentation liquor into an open tank;
(2) fermentation: controlling the temperature at 25 ℃, and carrying out open fermentation for 3 d; the sugar conversion rate of the fermentation liquor after fermentation is up to 90%;
(3) primary pouring: pouring the fermentation liquid obtained in the step (2) into a first closed fermentation tank, controlling the temperature at 20 ℃, and continuing to ferment for 3 d; after fermentation, the sugar conversion rate of the fermentation liquor reaches 93 percent;
(4) and (4) secondary reladling: pouring the fermentation liquid obtained in the step (3) into a second closed fermentation tank, controlling the temperature at 18 ℃, and continuing to ferment for 3 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 95 percent;
(5) clarification: adding a clarifying agent into the second closed fermentation tank in an amount of 345mg per liter of the mulberry raw wine liquid for three times, controlling the temperature at 18 ℃, and clarifying for 24 hours; (ii) a
(6) Fine filtration: and (5) carrying out fine filtration treatment on the fermentation liquor subjected to the clarification treatment in the step (5).
Wherein, the primary fermentation process in the step (1) comprises the following steps:
(1) crushing: crushing cleaned fresh mulberries at the temperature of 5 ℃; the particle size of pulp of crushed mulberry is 0.05 cm.
(2) Feeding: putting the crushed mulberry pulp and juice thereof into a first fermentation tank at the temperature of 3 ℃;
and (3) adding a sulfur dioxide solution with the volume concentration of 5% into the first fermentation tank in the step (2), wherein the sulfur dioxide solution is uniformly added in three times, and the adding amount is 30mg/kg of the adding amount of the mulberry pulp and the juice thereof.
(3) Fermentation: adding the activated yeast into the first fermentation tank, controlling the temperature at 20 ℃, and continuously fermenting for 3 d; the adding amount of the activated yeast is 20mg/kg of the adding amount of the mulberry pulp and the juice thereof.
(4) Reladling: pouring the fermentation liquid obtained in the step (3) into a second fermentation tank by using a pump; the control conditions for reladling are as follows: the number of times of pouring is 2.
(5) And (3) fermenting again: and (5) continuously fermenting the fermentation liquor in a second fermentation tank at the temperature of 20 ℃ for 5d until the sugar conversion rate of the fermentation liquor reaches 80 percent, and finishing primary fermentation.
Wherein: the preparation method of the activated yeast comprises the following steps: dissolving yeast with warm water of 35 ℃ for activation, adding white sugar for melting, wherein the adding mass ratio of yeast powder, water and white sugar is 0.1: 1: 0.05, standing for 10min after the yeast powder and the white sugar are dissolved, and fully activating the yeast powder.
Example 2:
the mulberry distiller's yeast line control temperature formula secondary fermentation technology of this embodiment includes the following steps:
(1) feeding: after the fermentation liquor after primary fermentation is subjected to coarse filtration, transferring the fermentation liquor into an open tank;
(2) fermentation: controlling the temperature at 26.5 ℃, and carrying out open fermentation for 4 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 91 percent;
(3) primary pouring: pouring the fermentation liquid obtained in the step (2) into a first closed fermentation tank, controlling the temperature at 23 ℃, and continuing to ferment for 4 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 93.5 percent;
(4) and (4) secondary reladling: pouring the fermentation liquid obtained in the step (3) into a second closed fermentation tank, controlling the temperature at 20 ℃, and continuing to ferment for 4 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 97 percent;
(5) clarification: adding the clarifying agent into the second closed fermentation tank in four times according to the proportion of 380mg per liter of the mulberry raw wine liquid, controlling the temperature at 20 ℃, and clarifying for 36 h;
(6) fine filtration: and (5) carrying out fine filtration treatment on the fermentation liquor subjected to the clarification treatment in the step (5).
Wherein, the primary fermentation process in the step (1) comprises the following steps:
(1) crushing: crushing cleaned fresh mulberries at the temperature of 7 ℃; the particle size of pulp of crushed mulberry is 0.07 cm.
(2) Feeding: putting the crushed mulberry pulp and juice thereof into a first fermentation tank at the temperature of 8 ℃;
adding a sulfur dioxide solution with the volume concentration of 6% into the first fermentation tank in the step (2), wherein the sulfur dioxide solution is uniformly added for multiple times, and the adding amount is 45mg/kg of the adding amount of the mulberry pulp and the juice thereof
(3) Fermentation: adding the activated yeast into the first fermentation tank, controlling the temperature at 27 ℃, and continuously fermenting for 4 d; the adding amount of the activated yeast is 23mg/kg of the adding amount of the mulberry pulp and the juice thereof.
(4) Reladling: pouring the fermentation liquid obtained in the step (3) into a second fermentation tank by using a pump; the control conditions for reladling are as follows: the number of times of pouring is 3.
(5) And (3) fermenting again: and (5) continuously fermenting the fermentation liquor in a second fermentation tank at the temperature of 24 ℃ for 6d until the sugar conversion rate of the fermentation liquor reaches 83% finally, and finishing primary fermentation.
Wherein: the preparation method of the activated yeast comprises the following steps: dissolving and activating yeast with warm water of 40 ℃, adding white sugar to melt, wherein the adding mass ratio of yeast powder, water and white sugar is 0.2: 1: 0.07, standing for 15min after the yeast powder and the white sugar are dissolved, and fully activating the yeast powder.
Example 3:
the mulberry distiller's yeast line control temperature formula secondary fermentation technology of this embodiment includes the following steps:
(1) feeding: after the fermentation liquor after primary fermentation is subjected to coarse filtration, transferring the fermentation liquor into an open tank;
(2) fermentation: controlling the temperature at 28 ℃, and carrying out open fermentation for 4 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 92 percent;
(3) primary pouring: pouring the fermentation liquid obtained in the step (2) into a first closed fermentation tank, controlling the temperature at 25 ℃, and continuing to ferment for 4 d; after the fermentation is finished, the sugar conversion rate of the fermentation liquor reaches 94 percent;
(4) and (4) secondary reladling: pouring the fermentation liquid obtained in the step (3) into a second closed fermentation tank, controlling the temperature at 23 ℃, and continuing to ferment for 4 d; the sugar conversion rate of the fermentation liquor after fermentation is up to 96%;
(5) clarification: adding the clarifying agent into the second closed fermentation tank in five times according to the proportion of 415mg per liter of the mulberry raw wine liquid, controlling the temperature at 23 ℃, and clarifying for 48 hours;
(6) fine filtration: and (5) carrying out fine filtration treatment on the fermentation liquor subjected to the clarification treatment in the step (5).
Wherein, the primary fermentation process in the step (1) comprises the following steps:
(1) crushing: crushing cleaned fresh mulberries at the temperature of 10 ℃; the particle size of pulp of crushed mulberry is 0.1 cm.
(2) Feeding: putting the crushed mulberry pulp and juice thereof into a first fermentation tank at the temperature of 5 ℃;
adding a sulfur dioxide solution with the volume concentration of 7% into the first fermentation tank in the step (2), wherein the sulfur dioxide solution is uniformly added for multiple times, and the adding amount is 55mg/kg of the adding amount of the mulberry pulp and the juice thereof
(3) Fermentation: adding the activated yeast into the first fermentation tank, controlling the temperature to be 20-33 ℃, and continuously fermenting for 4 d; the adding amount of the activated yeast is 25mg/kg of the adding amount of the mulberry pulp and the juice thereof.
(4) Reladling: pouring the fermentation liquid obtained in the step (3) into a second fermentation tank by using a pump; the control conditions for reladling are as follows: the number of times of pouring is 4.
(5) And (3) fermenting again: and (5) continuously fermenting the fermentation liquor in a second fermentation tank at the temperature of 28 ℃ for 7d until the sugar conversion rate of the fermentation liquor reaches 85 percent, and finishing primary fermentation.
Wherein: the preparation method of the activated yeast comprises the following steps: dissolving and activating yeast with warm water of 45 ℃, adding white sugar to melt, wherein the adding mass ratio of yeast powder, water and white sugar is 0.3: 1: 0.1, standing for 20min after the yeast powder and the white sugar are dissolved, and fully activating the yeast powder.
Test examples
After the post-treatment steps of ageing and blending are carried out on the base wine subjected to secondary fermentation in the embodiments 1-3, the steps are conventional operations, and finally the mulberry wine finished product is prepared. The prepared mulberry wine aged product and the commercial mulberry wine are used as comparative examples for carrying out a comparative test and carrying out related performance detection, and the results are as follows:
TABLE 1
As can be seen from table 1, the mulberry wine prepared in examples 1 to 3 has the sensory perception of uniform color quality, clear and full wine body, deep bright red color, luster, soft taste, strong flavor and fruity flavor of the mulberry wine, mellow and sweet taste, improved content of soluble solids, and significantly reduced content of alcohol and sugar.
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, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A temperature-controlled secondary fermentation process of mulberry distiller's yeast is characterized by comprising the following steps:
(1) feeding: after the fermentation liquor after primary fermentation is subjected to coarse filtration, transferring the fermentation liquor into an open tank;
(2) fermentation: controlling the temperature at 25-28 ℃, and carrying out open fermentation for 3-4 d;
(3) primary pouring: and (3) pouring the fermentation liquor obtained in the step (2) into a first closed fermentation tank. Controlling the temperature at 20-25 ℃, and continuing to ferment for 3-4 d;
(4) and (4) secondary reladling: pouring the fermentation liquid obtained in the step (3) into a second closed fermentation tank, controlling the temperature to be 18-23 ℃, and continuing to ferment for 3-4 d;
(5) clarification: adding a clarifying agent into the second closed fermentation tank for multiple times, controlling the temperature to be 18-23 ℃, and clarifying for 24-48 h;
(6) fine filtration: and (5) carrying out fine filtration treatment on the fermentation liquor subjected to the clarification treatment in the step (5).
2. The mulberry wine yeast controlled-temperature secondary fermentation process as claimed in claim 1, wherein the sugar conversion rate of the fermentation liquid after the fermentation in step (2) is completed reaches 90-92%.
3. The mulberry wine yeast controlled-temperature secondary fermentation process as claimed in claim 1, wherein the sugar conversion rate of the fermentation liquid after the fermentation in step (3) is completed reaches 93-94%.
4. The mulberry wine yeast controlled temperature type secondary fermentation process of claim 1, wherein the sugar conversion rate of the fermentation liquid after the fermentation in step (4) is completed reaches more than 95%.
5. The mulberry wine yeast controlled temperature type secondary fermentation process according to any one of claims 1 to 4, wherein the addition amount of the clarifying agent in the step (5) is 345mg to 415mg per liter of the mulberry raw wine.
6. The mulberry wine yeast controlled-temperature secondary fermentation process of claim 5, wherein the clarifying agent comprises: diatom ooze, bentonite, gelatin, casein or bamboo sulfur.
7. The mulberry koji line controlled-temperature secondary fermentation process according to claim 6, wherein the clarifying agent is casein.
8. The mulberry wine yeast controlled temperature type secondary fermentation process of claim 5, wherein the fermentation process of obtaining the fermentation liquid by primary fermentation in the step (1) comprises the following steps:
(1) crushing: crushing cleaned fresh mulberries at the temperature of 5-10 ℃;
(2) feeding: putting the crushed mulberry pulp and juice thereof into a first fermentation tank at the temperature within 10 ℃;
(3) fermentation: adding the activated yeast into the first fermentation tank, controlling the temperature to be 20-33 ℃, and continuously fermenting for 3-4 d;
(4) reladling: pouring the fermentation liquid obtained in the step (3) into a second fermentation tank by using a pump;
(5) and (3) fermenting again: and (4) continuously fermenting the fermentation liquor in a second fermentation tank for 5-7 d by controlling the temperature to be 20-28 ℃ to finish primary fermentation.
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