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Brewing method of fresh mulberry fruit wine

A manufacturing method and a fresh-type technology, applied in the field of winemaking, can solve the problems of mulberry being difficult to preserve, the finished product is susceptible to bacterial contamination, and miscellaneous bacterial infection, and achieve the effects of increasing antioxidant capacity, ensuring freshness and stable quality.

Inactive Publication Date: 2018-12-07
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, mulberries are not easy to preserve because the pulp is juicy and soft, and the market sales of fresh mulberries are limited.
Now there are people who process mulberries into wine, because there are many wild microorganisms in mulberry fruit, including wild yeast, acetic acid bacteria, etc. During the process of processing mulberry wine, it is easy to be infected by various bacteria, and the volatile acid is easy to increase, resulting in winemaking failure.
If the processing technology is not perfect after processing, the body of the wine will be unhealthy, and the finished product will be easily contaminated with bacteria and cannot be preserved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of manufacture method of fresh mulberry fruit wine, comprises the steps:

[0025] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0026] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 10°C, crushing it slightly with a crusher, and breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 2 65mg / L and 0.02g / L of HE pectinase produced by French Laverde company; the obtained fruit pulp has a sugar content of 100g / L and an acidity of 9g / L; this step adds SO 2 Anti-oxidation and inhibition of microbial growth. Since mulberries have more bacteria, SO 2 The addition of is very important and critical. Add pectinase to decompose pectin, increase the juice yield, and extract the anthocyanin in the fruit at the same time.

[0027] (3) Fermentation at low temperature, add white granulated sugar to the fruit pulp obtained in step (3) to adjust the s...

Embodiment 2

[0032] A kind of manufacture method of fresh mulberry fruit wine, comprises the steps:

[0033] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0034] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 0°C, crushing it slightly with a crusher, and breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 270mg / L and 0.03g / L of FRUIT pectinase produced by France Laverde; This step adds SO 2 Anti-oxidation and inhibition of microbial growth. Since mulberries have more bacteria, SO 2 The addition of is very important and critical. Add pectinase to decompose pectin, increase the juice yield, and extract the anthocyanin in the fruit at the same time.

[0035] (3) Fermentation at low temperature, add white granulated sugar to the fruit pulp obtained in step (3) to adjust the sugar content to 210g / L, then add 0.2g / L of F15 active dry yeast from Laverde company...

Embodiment 3

[0040] A kind of manufacture method of fresh mulberry fruit wine, comprises the steps:

[0041] (1) raw material selection, choose purple mulberry fruit, good quality, fresh, no rot, no pests and diseases, no raw green fruit;

[0042] (2) Low-temperature crushing, cooling the selected purple mulberry fruit to 5°C, crushing it slightly with a crusher, breaking each fruit into 2-3 segments to form pulp; add SO to the pulp 2 80mg / L and 0.04g / L of FRUIT pectinase produced by French Laverde company; the sugar content of the obtained pulp is 100-160g / L, and the acidity is 8.5g / L; this step adds SO 2 Anti-oxidation and inhibition of microbial growth. Since mulberries have more bacteria, SO 2 The addition of is very important and critical. Add pectinase to decompose pectin, increase the juice yield, and extract the anthocyanin in the fruit at the same time.

[0043] (3) Fermentation, adding white granulated sugar to the fruit pulp obtained in step (3) to adjust the sugar content to...

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Abstract

The invention provides a brewing method of fresh mulberry fruit wine. The brewing method comprises the following steps: (1) selecting raw materials; (2) carrying out low-temperature crushing; (3) carrying out low-temperature fermentation; (4) separating fruit juice from pulp; (5) fermenting the fruit juice again; and (6) removing wine lees, and carrying out fining and clarification. The alcoholicstrength of the wine reaches 12%, the residual sugar is less than 3.0g / L, and the volatile acid is less than 0.5g / L. The brewing method has the advantages that the volatile acid in the mulberry wine is controlled by virtue of a key technique in multiple process links, the increase of volatile acid in the mulberry wine is controlled by virtue of multiple links, and the problems that the mulberry wine is difficult to brew, and the brewing of the mulberry wine fails because volatile acid is easily increased are solved. The fresh mulberry fruit wine is attractive purple red and clear and has typical fragrance of mulberries, elegant fragrances of red fruits, pure wine fragrance, balanced, coordinated, smooth and active taste and durable aftertaste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for preparing fresh mulberry fruit wine. Background technique [0002] Mulberry, also known as mulberry, is the ripe fruit of the mulberry tree, which is the ear of the mulberry tree of the Moraceae plant. Also known as mulberry, mulberry, mulberry, mulberry, mulberry, black gluten, etc. Farmers like its ripe fresh fruit, which is sweet and juicy, and is one of the fruits that people often eat. Mulberries are harvested when the fruit is ripe from April to June every year, removed from impurities, dried or slightly steamed, and eaten in the sun. They can also be used to make wine. The specific ripening time varies from place to place, earlier in the south and later in the north. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. [0003] "Compendium of Materia Medica" and other medical classics have elab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/048C12H1/22
CPCC12G3/02C12H1/0408C12H1/22
Inventor 张军范志华刘小敏李涛吴一凡
Owner TIANJIN AGRICULTURE COLLEGE
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