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Fermented fructus mori wine and method for preparing same

A fermented, mulberry wine technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of excessive volatile acid, easy oxidation of aging, and easy infection of acetic acid bacteria, etc., to achieve good alcohol Fermentation, facilitate the effect of liquor filtration

Active Publication Date: 2018-11-13
广东巴伦比酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the production technology of mulberry fruit wine and mulberry liquor has made some progress in our province, there are still many key technical problems that need to be solved: for example, mulberry wine is easily infected with acetic acid bacteria during the fermentation process, causing volatile acid to exceed the standard, and it is easy to oxidize during aging; In the production process of liquor, due to the backward brewing technology, the content of cyanide is high and the content of aroma components (ethyl caproate, ethyl butyrate) is low.

Method used

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  • Fermented fructus mori wine and method for preparing same
  • Fermented fructus mori wine and method for preparing same
  • Fermented fructus mori wine and method for preparing same

Examples

Experimental program
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Effect test

Embodiment 1

[0096] (1) Screening and sterilization: the mulberries are screened, washed with cold water at 10°C, sterilized with 125mg / L sulfur dioxide solution, and the whole fruit is crushed; the mulberries used for production are more than eight mature, fresh, free from rot, diseases and insect pests, and the juice yield ≥55%, total sugar 100-120g / L, total acid 3-5g / L mulberries.

[0097] (2) The adjustment of pulp composition is carried out simultaneously with low-temperature enzymatic hydrolysis: 2g / L (final concentration) food-grade natural tartaric acid LTA (Shanghai Jietu Industry and Trade Co., Ltd.) is added to the broken mulberry whole fruit to adjust the pH of the mulberry juice to 2.5 and 22mg / L (final concentration) compound special pectinase REDstyle TM (French Laman Group, the following examples are the same) Enzymolysis at a temperature of 13.7°C for 5.5 hours, the yield of fruit juice is 60%, and the enzymolysis product is obtained; keeping a low pH value effectively con...

Embodiment 2

[0114] (1) Screening and sterilization: the mulberries are screened, washed in cold water at 10°C, sterilized with 125mg / L sulfur dioxide solution, and the whole fruit is crushed; the mulberries used for production are more than 80% mature, fresh, free of rotten fruit, diseased fruit, and the juice yield rate ≥55%, total sugar 100-120g / L, total acid 3-5g / L mulberries.

[0115] (2) The adjustment of pulp composition and low-temperature enzymatic hydrolysis are carried out simultaneously: add 2.5g / L (final concentration) food-grade natural tartaric acid LTA (Shanghai Jietu Industry and Trade Co., Ltd.) to the crushed whole mulberry fruit to adjust the pH of mulberry juice 2.75 and 23mg / L (final concentration) compound special pectinase (French Laman Group) was enzymolyzed at a temperature of 14.5°C for 6 hours, and the yield of juice was 61.5%, and the enzymolyzed product was obtained.

[0116] (3) Temperature-controlled fermentation: add 0.30g / L (final concentration) wine yeast...

Embodiment 3

[0128] (1) Screening and sterilization: the mulberries are screened, washed in cold water at 10°C, sterilized with 125mg / L sulfur dioxide solution, and the whole fruit is crushed; the mulberries used for production are more than 80% mature, fresh, free of rotten fruit, diseased fruit, and the juice yield rate ≥55%, total sugar 100-120g / L, total acid 3-5g / L mulberries.

[0129] (2) The pulp component adjustment and low-temperature enzymatic hydrolysis are carried out simultaneously: 3g / L (final concentration) food-grade natural tartaric acid LTA (Shanghai Jietu Industry and Trade Co., Ltd.) is added to the broken mulberry whole fruit to adjust the pH of the mulberry juice to 3.0 and 24mg / L (final concentration) compound special pectinase (French Laman Group) was enzymolyzed at a temperature of 15.3°C for 7.5 hours, the yield of juice was 62%, and the enzymolyzed product was obtained; keep a low pH value to effectively control microorganisms The implantation of the yeast allows ...

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Abstract

The invention discloses fermented fructus mori wine and a method for preparing the same. The method includes crushing fructus mori and carrying out low-temperature enzymatic hydrolysis by the aid of pectinase with a low pH (potential of hydrogen) value; adding wine yeast, fermentation monascus and nisin from streptococcus lactis and carrying out mixed temperature-control fermentation; carrying outageing to obtain raw wine liquid. Steps for clarification, after-treatment and the like can be carried out on the raw wine liquid to obtain fructus mori fruit wine when the fructus mori fruit wine isabout to be prepared; distillation and clarification adsorption can be carried out on the raw wine liquid to obtain fructus mori baijiu when the fructus mori baijiu is about to be prepared. The fermented fructus mori wine and the method have the advantages that the fructus mori fruit wine is ruby red and clear, is free of obvious suspended matters or precipitates, has full-bodied and harmonious fruit aroma of original fruits, full-bodied and harmonious wine aroma and mellow and full taste, is good in fructus mori red pigment stability and is in unique style; the fermented fructus mori baijiuhas full-bodied fruit aroma of the fructus mori and full-bodied wine aroma, is mellow, sweet, clear and harmonious, has full wine bodies and pure, delicate and lasting aftertaste and is in typical style of the original fruits.

Description

technical field [0001] The invention relates to the preparation of fruit wine, in particular to a fermented mulberry wine and a preparation method thereof. Background technique [0002] Mulberry (Mulberry) is the collective name for the mature fruit ears of Moraceae. Mulberry is also known as mulberry, mulberry, and mulberry. It is oblong, with juicy flesh, bright color, elegant aroma, high and stable pigment content, and is an excellent raw material. Mature mulberries are oily, sweet and sour, rich in organic acids, 18 kinds of amino acids needed by the human body, multivitamins, proteins, and trace elements, as well as biologically active ingredients such as anthocyanins, resveratrol, and The trace element selenium has extremely high nutritional value and various health care functions, and has a good effect on maintaining the health function of the human body. It is praised as "the best health fruit in the 21st century" by the medical field. However, due to the relativel...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H1/052C12H1/14C12H1/044C12H1/07C12R1/865
CPCC12G3/02C12H1/0408C12H1/0416C12H1/063C12H1/14
Inventor 黄星源杨清群黄星才姚建华栗瑞敏朱振雄朱新武邓毛程李静
Owner 广东巴伦比酒业有限公司
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