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A kind of fermented mulberry wine and preparation method thereof

A fermented and mulberry wine technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of backward brewing technology, susceptibility to acetic acid bacteria, and high cyanide content, and achieve wine Better body quality, unique taste and flavor, and soft-bodied effect

Active Publication Date: 2021-09-28
广东巴伦比酒业有限公司
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  • Summary
  • 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 and causes 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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  • A kind of fermented mulberry wine and preparation method thereof
  • A kind of fermented mulberry wine and preparation method thereof
  • A kind of fermented mulberry wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] (1) Screening and sterilization: Screening, cleaning of the mulberry, 10 ° C cold water, 125 mg / L sulfur dioxide solution is sterilized, all the fruit is broken; the mulberry is used to produce, the mulberry, fresh, no rot, pest fruit, and juice Rate ≥ 55%, total sugar 100 ~ 120 g / L, mulberry of total acid 3 to 5 g / L.

[0097] (2) Doubi component adjustment is carried out in synchronization with low temperature enzymatic hydrolysis: 2 g / l (final concentration) food grade natural tartaric acid LTA (Shanghai Jie Rabbit Industry & Trade Co., Ltd.) adjusted the pH of the mulberry juice 2.5 and 22 mg / l (final concentration) composite special pectinase RedStyle TM (France Raman Group, the following examples) 5.5 hours at the temperature of 13.7 ° C, the juice is 60%, resulting in an enzymatic hydrolysis product; maintaining a lower pH effective to control the implantation of the microorganism, so that the yeast can be better Alcohol fermentation and convenient later of ...

Embodiment 2

[0114] (1) Screening and sterilization: screened the mulberry, 10 ° C cold water, 125 mg / L sulfur dioxide solution is sterilized, all the fruit is broken; used for production of mulberry eight mature or more, fresh, no bad fruit, pest fruit, and juice The rate of ≥ 55%, total sugar 100 ~ 120 g / L, mulberry of total acid 3 to 5 g / L.

[0115] (2) Doubi component adjustment is carried out in synchronization with low temperature enzymatic hydrolysis: 2.5 g / l (final concentration) food grade natural tartaric acid LTA (Shanghai Jie Rabbit Industry & Trade Co., Ltd.) adjusted the pH of the mulberry juice in the crushing mulberry It was 2.75 and 23 mg / l (final concentration) composite special pectin enzyme (France Raman Group) at a temperature of 14.5 ° C for 61.5%, and the juice is 61.5% to obtain an enzymatic product.

[0116] (3) Controlling fermentation: Add 0.30 g / l (final concentration) wine yeast Enoferm BDX in the enzymatic hydrolysis product obtained by step (2) TM Yea...

Embodiment 3

[0128] (1) Screening and sterilization: screened the mulberry, 10 ° C cold water, 125 mg / L sulfur dioxide solution is sterilized, all the fruit is broken; used for production of mulberry eight mature or more, fresh, no bad fruit, pest fruit, and juice The rate of ≥ 55%, total sugar 100 ~ 120 g / L, mulberry of total acid 3 to 5 g / L.

[0129](2) Swash component adjustment is carried out in synchronization with low temperature enzymatic hydrolysis: 3 g / l (final concentration) food grade natural tartaric acid LTA (Shanghai Jie Rabbit Industry & Trade Co., Ltd.) adjusted the pH of the mulberry juice For 3.0 and 24 mg / l (final concentration) Composite special pectin enzyme (France Raman Group) at a temperature of 15.3 ° C, a juice is 62%, resulting in an enzymatic hydrolysis product; maintain a lower pH effective The implantation of the microorganisms allows yeast to better carry alcohol fermentation and facilitate the filtration of later liquor.

[0130] (3) Temperature fermen...

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Abstract

The invention discloses a fermented mulberry wine and a preparation method thereof. In the present invention, the mulberry is crushed, and pectinase is used for low-temperature enzymolysis at a lower pH value; wine yeast, fermented red yeast rice and nisin are added to carry out mixed temperature-controlled fermentation; When preparing the mulberry liquor, it can be obtained through steps such as clarification and post-treatment of the original liquor; when preparing the mulberry liquor, the mulberry liquor is obtained by distilling, clarifying and adsorbing the original liquor. The mulberry fruit wine is ruby ​​red, clear, without obvious suspended matter and sediment, has a rich and harmonious original fruit fruit aroma and wine aroma, mellow and plump taste, good stability of mulberry red pigment, and unique style. The mulberry liquor, the fermented mulberry liquor, has strong mulberry fruit aroma and bouquet, mellow, sweet, harmonious, full-bodied, pure, fine and smooth aftertaste, and has the typical style of the original fruit.

Description

Technical field [0001] The present invention relates to the preparation of fruit wine, and more particularly to a fermentation mulberry wine and a preparation method thereof. Background technique [0002] Mulberry is the collectiveness of the ripe fruits of Sankosang plants, mulberry and famous saunas, sang, Sangu, long oval, juicy, colorful, beautiful incense, high pigmentation, is wine Excellent raw material. Mature mulberry oil, sweet and horoscopic, rich in organic acids, amino acids required for 18 kinds of human body, multiple vitamins, proteins, and trace elements, and biological active ingredients such as anthocyanins, resveratrol, etc. Trace elements selenium, high nutritional value and a variety of health care functions, have a good role in maintaining the health machine of the human body, is known as the "best health fruit for the 21st century". However, due to the concentration of mulberry acquisitions (March to April each year), the biggest weakness is unbelievable. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12H6/02C12H1/052C12H1/14C12H1/044C12H1/07C12R1/865
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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