Making technology of high-quality mulberry brandy

Abstract

The invention discloses a making technology of high-quality mulberry brandy. The making technology comprises steps of selecting raw materials, performing cleaning and disinfection, performing cold treatment, performing squeezing to obtain juice, fermenting mulberry protoplasm, fermentation a peel-residue mixture, performing distillation, performing aging and the like. The mulberry raw materials for fermentation for wine brewing are repeatedly subjected to cleaning, disinfection and sterilization, so that infectious microbes carried by the mulberries can be sufficiently destroyed, safety in thefermentation process can be guaranteed, and the rancidity problem can be solved; the mulberry protoplasm as well as peel and residues are subjected to separate fermentation and distillation, so thatcontrolling fermentation conditions and distillation operations can be convenient, and functional ingredients in the mulberries are sufficiently extracted; both ends of distillation wine are broken off, and distillation intermediate essence parts are reserved, so that the quality of fruit wine is increased; aging is performed for 6 years or above with an oak bucket, and wine liquid is sufficientlyaged and matured, so that the quality of the fruit wine can be guaranteed, and the high-quality mulberry brandy has favorable use value and favorable economic value.

Description

technical field [0001] The invention relates to a production process of high-quality mulberry brandy. [0002] technical background [0003] Mulberry, namely mulberry, is the fruit of the perennial woody plant mulberry of the genus Moraceae. It is very nutritious and contains a variety of functional ingredients, such as rutin, anthocyanins, resveratrol, etc., and has good anti-inflammatory effects. Cancer, anti-aging, anti-ulcer, anti-virus, etc., are very beneficial to human health; it is rich in active protein, provitamin A, B1, B2, PP and C, amino acids, malic acid, succinic acid, tartaric acid, Carotene, minerals calcium, phosphorus, iron, copper, zinc and other ingredients are known as "the holy fruit of the people" and "the best health fruit in the 21st century" by the medical community. Because the seasonality of mulberry is very strong, the shelf life of fresh mulberry is also very short, it is difficult to ensure long-term consumption, in order to prolong the edible...

AI Technical Summary

Problems solved by technology

However, since the mulberry is an achene with multiple flowers, there are a large number of original miscellaneous bacteria in its pericarp, and these miscellaneous bacteria will grow rapidly during the fermentation process, making the wine rancid and leading to fermentation failure; more importantly, for some pesticides exceeding the standard or heavy metals Exceeding the standard mulberry fruit is fermented into the mulberry wine by squeezing the juice, which not only cannot play a health care role but also affects human health; in addition, a small amount of skin dregs are likely to exist in the existing mulberry wine, and sediment will appear in long-term storage, affecting the perception and quality of life. Taste, reduce the quality of fruit wine

Therefore, most of the mulberry products on the existing market are medium and low-end products, and there are problems such as poor quality, not rich fruity aroma, not full-bodied wine aroma, pure color, not delicate taste, and low added value of the product. Fully reflect the commercial value of mulberry fruit

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