Preparation method of mulberry fruit wine

The technology of mulberry fruit and mulberry is applied in the field of preparation of mulberry fruit wine, which can solve the problems of turbidity and precipitation of melanin, and achieves the effects of good quality, stable protection and solving the problem of turbidity and precipitation of melanin.

Active Publication Date: 2014-06-25
青岛紫斐农业科技发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method adopts the measure of heating and passivating the activity of mulberry polyphenol oxidase, which protects the stability of nutrients and pigments in the mulberry during the brewing process, and cuts off the browning pathway; adopts the low-temperature temperature-controlled fermentation process of the mulberry original juice dilution method, and does not Sulfur dioxide and no edible alcohol are added to ensure the color and taste of mulberry fruit wine; pectinase combined with egg white powder is used as clarifier to solve the problem of turbid melanin precipitation in mulberry fruit wine, and the prepared mulberry fruit wine has a unique mulberry wine aroma , soft taste, clear wine body, good sensory effect

Method used

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  • Preparation method of mulberry fruit wine

Examples

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Effect test

Embodiment 1

[0032] A preparation method of mulberry fruit wine, comprising the following steps:

[0033] (1) After the mature and plump mulberry fruit is crushed by a stainless steel crusher, the pomace is separated by pressing equipment to obtain a mulberry slurry;

[0034] (2) Heat 1000L of mulberry slurry prepared in step (1) to 80°C and keep it for 8 minutes, cool to room temperature, then add 300L of water, add 300kg of sucrose to dissolve and mix thoroughly to prepare the blended fruit juice;

[0035] (3) Place 260g of yeast in 10L of 2wt% sucrose water and activate at a temperature of 38-40°C for 30 minutes, then inoculate in the fruit juice prepared in step (2), and ferment for 12 days at a temperature of 20-22°C , to obtain a fermented liquid;

[0036] (4) Dissolve 40g of pectinase in 400mL of warm water at a temperature of 40°C, then add it to the fermentation broth prepared in step (3), mix well, let it stand at room temperature for 5 days, and take the upper layer of sake liq...

Embodiment 2

[0039] A preparation method of mulberry fruit wine, comprising the following steps:

[0040] (1) After the mature and plump mulberry fruit is crushed by a stainless steel crusher, the pomace is separated by pressing equipment to obtain a mulberry slurry;

[0041] (2) Heat 1000L of mulberry slurry prepared in step (1) to 85°C and keep it for 5 minutes, cool to room temperature, then add 400L of water, add 350kg of sucrose to dissolve and mix thoroughly to prepare the blended fruit juice;

[0042] (3) Place 280g of yeast in 10L of 2wt% sucrose water and activate at a temperature of 38-40°C for 30 minutes, then inoculate in the fruit juice prepared in step (2), and ferment for 12 days at a temperature of 20-22°C , to obtain a fermented liquid;

[0043] (4) Dissolve 50g of pectinase in 500mL of warm water at a temperature of 40°C, then add it to the fermentation broth prepared in step (3), mix well, let it stand at room temperature for 5 days, and take the upper layer of sake liq...

Embodiment 3

[0046] A preparation method of mulberry fruit wine, comprising the following steps:

[0047] (1) After the mature and plump mulberry fruit is crushed by a stainless steel crusher, the pomace is separated by pressing equipment to obtain a mulberry slurry;

[0048] (2) Heat 1000L of mulberry slurry prepared in step (1) to 90°C and keep it for 3 minutes, cool to room temperature, then add 500L of water, add 375kg of sucrose to dissolve and mix thoroughly to prepare the blended fruit juice;

[0049] (3) Place 300g of yeast in 10L of 2wt% sucrose water and activate at a temperature of 38-40°C for 30 minutes, then inoculate in the fruit juice prepared in step (2), and ferment for 12 days at a temperature of 20-22°C , to obtain a fermented liquid;

[0050] (4) Dissolve 60g of pectinase in 600mL of warm water at a temperature of 40°C, then add it to the fermentation broth prepared in step (3), mix well, let it stand at room temperature for 5 days, and take the upper layer of sake liq...

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Abstract

The invention relates to a preparation method of a mulberry fruit wine. The preparation method comprises the following steps of (1) preparing a mulberry pulp solution; (2) heating the mulberry pulp solution, then, mixing the mulberry pulp solution with water, and regulating sugar content to prepare a mixed juice; (3) inoculating a yeast into the juice, and fermenting to prepare a fermentation solution; (4) adding pectinase into the fermentation solution, adding egg white powder, and filtering to prepare a raw wine solution; (5) regulating the alcoholic strength of the raw wine solution, putting the raw wine solution into canful storage in a dark place, and degerming to obtain the mulberry fruit wine. Raw mulberry juice is treated in ways of heating and passivating the activity of polyphenol oxidase, so that the stabilities of nutrient substances in mulberries and color agents in a brewing process are protected. In addition, the polyphenol substance loss caused by polyphenol oxidase is reduced through heating and passivating the activity of polyphenol oxidase and cutting off a brown stain path; due to the combination of clarification treatment, the problem of easily-caused melanin sedimentation of the mulberry fruit wine is solved, and the mulberry fruit wine with stable quality is obtained.

Description

technical field [0001] The invention relates to a preparation method of mulberry fruit wine, which belongs to the technical field of fruit wine preparation. technical background [0002] Mulberry has another name called mulberry fruit and mulberry jujube. It has juicy pulp and sweet taste. It is a treasure in fruits and has the reputation of "Chinese Fruit King". Mulberry is rich in organic acids, free amino acids, multivitamins and trace elements, etc. It not only has extremely high nutritional value, but also has many health care functions. Traditional Chinese medicine believes that mulberry is sweet in taste, cold in nature, has the effect of promoting body fluid, quenching thirst, and nourishing the liver. Kidney, nourishing yin and nourishing blood, improving eyesight and calming nerves, sharpening joints, eliminating rheumatism, hangover and other effects, long-term consumption can prolong life. Pharmacological studies have shown that mulberry has the functions of reg...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 范作卿邹德庆于振诚郭光肖连明马锦军王照红杜建勋
Owner 青岛紫斐农业科技发展有限公司
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