Making method for mulberry liquor

Abstract

The invention discloses a making method for mulberry liquor. The making method includes the following steps that (1), mulberries are squeezed to obtain mulberry juice, and sulfurous acid is added into the mulberry juice in the squeezing process, wherein the amount of the added sulfurous acid is 60 ppm-80 ppm; (2) according to fermentation of the mulberry liquor, clarification is performed, a seed solution is prepared, inoculated fermentation is performed, post-fermentation is performed, and ageing is performed within a week after post-fermentation is completed; (5), tank inverting is performed for removing liquor lees; (6), blending and blending are performed; (7), aging is performed; (8), sterilization and filtering are performed, so that the mulberry liquor is obtained. By the adoption of the method, the mulberry juice is extracted at low temperature and clarified, supernatant liquor of the mulberry juice is extracted for fermentation, in this way, the problem that by the utilization of an existing manufacturing method, the content of methyl alcohol, aldehyde and higher alcohol in produced mulberry liquor is too high is solved, and the problem that by the utilization of the existing manufacturing method, in the fermentation process, people do not pay attention to fermentation control is solved.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making mulberry wine. Background technique [0002] Mulberry fruit, also known as mulberry fruit, is rich in various nutrients and flavonoid compounds. It has the functions of nourishing yin and blood, protecting liver and kidney, strengthening the body, improving eyesight, and promoting metabolism. It has been listed by the Ministry of Health of my country as "both food and Drugs" list. Mulberry wine has a long history and has the characteristics of smooth taste, strong fruit aroma, high nutritional and health value, sweet and mellow, refreshing after refrigeration, dry and refreshing, and has high development and utilization value and broad market prospects. According to the different production techniques of mulberry wine, it is divided into fermented wine and blended wine, of which fermented wine is the main one. [0003] At present, mulberry wine mainly uses fresh mu...

AI Technical Summary

Problems solved by technology

[0005] First, after the mulberries are squeezed into mulberry juice, the composition of the mulberry juice is adjusted immediately, because the mulberry juice is a paste, and the pectin content in the juice is high , leading to the excessive content of methanol, aldehydes, higher alcohols and other substances in the mulberry wine produced, problems such as difficult clarification, "drinking on the top", uncoordinated wine body appear, and then directly affect the quality of the wine body and market promotion

[0006] Second, because mulberry sugar is low in acid and high, existing production methods increase the potential alcohol content of mulberry juice by adding sugar, water or calcium carbonate and reduce it by chemical methods. Its acidity leads to the contradiction with the national regulations that the alcohol content produced by the amount of sugar added cannot exceed 2%, and it is impossible to make 100% mulberry juice fermented wine, which leads to the failure of mulberry fermented wine to enter the high-end market, and has a certain impact on market promotion. hinder

[0007] Third, the existing production methods often do not pay attention to the monitoring of the fermentation process. Generally, fermentation problems are not suitable for control or the fermentation temperature is too high, which leads to the aroma components of the wine body in the fermentation process. Problems such as large loss, too fast fermentation, and low aroma and flavor substances;

[0008] Fourth, the existing production method adopts the pasteurization method to process the wine body. There is no doubt that high temperature damages the nutritional components and aroma components of the wine body, thereby reducing the quality of mulberry fruit. health benefits of alcohol