The invention provides a
brewing method of mulberry
wine with low
alcohol concentration. The
brewing method of the mulberry
wine with low
alcohol concentration comprises the following steps: (1) selecting raw materials; (2) carrying out squeezing and crushing; (3) carrying out treatment with
pectinase; (4) carrying out
fermentation, and terminating the
fermentation by adding a
yeast inhibitor, namely
cinnamic acid or
potassium cinnamate, at a dosage of 200-880 mg / L or adding the
yeast inhibitor in coordination with SO(2); (5) carrying out separating and squeezing; (6) adding gel so as to be subjected to clarification; (7) carrying out freezing; and (8) obtaining a finished product. The
brewing method of the mulberry
wine with low
alcohol concentration is scientific, rational, simple in steps, and easily controllable in conditions. Moreover, a
fermentation inhibition technology combining the
cinnamic acid or the
potassium cinnamate with low temperature is creatively adopted; and fresh mulberry fruits, rather than mulberry fruit concentration, are used without water, so that fermentation is carried out by adopting pure mulberry juice, thereby preserving nutrients, fruit
aroma and taste of the mulberry fruits to a maximum extent. In addition, alcohol fermentation is carried out by completely using
sugar in the mature mulberry fruits without addition of artificial
sugar. The mulberry wine with low alcohol concentration brewed by the method has an alcohol concentration of 1-7% (v / v) and a
total acid concentration of 4-10 g / L, and is brighly ruby in color, clear, transparent, free of suspension, free of precipitate, sour-sweet and palatable in taste, mellow in wine texture and suitable for various of populations, including the men, the women, the elderly and the children, todrink.