CN102776090A - Brewing method using medium-dry mulberry - Google Patents

Abstract

The invention discloses a brewing method using medium-dry mulberry. The brewing method comprises the steps of drying fresh mulberry into medium-dry mulberry which is 40 to 50% of the fresh mulberry by weight, then juicing, fermenting with the juice as the raw materials until the soluble solid content does not decrease longer and the bubbles do not generate, clarifying, and then filtering to obtain the mulberry-made wine. The obtained mulberry-made wine has unique flavor, and relatively deep color of amaranth.

Description

A method of making wine using semi-dried mulberries

technical field

The invention relates to a method for brewing wine from mulberry fruit, in particular to a method for making wine with semi-dried mulberry fruit.

Background technique

Mulberry, also known as mulberry, has the reputation of "the emperor of fruit" in China, and is a good fruit for both medicine and food. It is recorded in famous works of traditional Chinese medicine such as "Compendium of Materia Medica".

Mulberry fruit is a kind of high-quality fruit resource, and some people call it one of the "third-generation fruits" now, and it is in the period of development. In fact, mulberries have been used as fruits and Chinese medicinal materials since ancient times, and have been recognized by the Ministry of Health as one of the agricultural products that are "both food and medicine". Traditional Chinese medicine believes that mulberry fruit is sweet and cold in nature, and has the effects of promoting body fluid and quenching thirst, nourishing liver and kidney, nourishing yin and blood, improving eyesight and calming the nerves. Long-term consumption of mulberry fruit can prolong life. Modern medical research shows that mulberry has the effects of enhancing immune function, promoting the growth of hematopoietic cells, preventing human arteriosclerosis, and promoting metabolism.

Mulberry wine is one of the main processed products of mulberry fruit. The ancient Chinese medical masterpiece "Compendium of Materia Medica" has the record of mulberry fruit wine. There are also many research reports about mulberry wine in modern China. At present, the main problem of mulberry wine making is that the sugar content of mulberry fruit is relatively low, usually only 5-15%. Using mulberry fruit to make wine usually requires the addition of sucrose or other fermentable carbon sources in order to achieve the goal of long-term storage with an alcohol content of more than 10%. . However, the addition of fermentable carbon sources such as sucrose or fructose syrup for fermentation can easily lead to nutritional imbalance, which in turn leads to high content of fermented fusel oil and other substances, and uncoordinated taste. Therefore, also have the method that adopts the concentrated method to improve the sugar content of mulberry fruit to ferment again. Drying can also achieve the purpose of evaporating water and increasing the sugar content of mulberry fruit. At the same time, Maillard reaction will occur during the drying process to produce some new flavor substances. At present, the most commonly used method of drying is hot air drying, but many flavor substances volatilize with the hot air during the hot air drying process, which affects the flavor of mulberry wine.

Contents of the invention

The object of the present invention is to provide a kind of method that adopts semi-dry mulberry fruit to make wine.

The first purpose of the present invention is achieved by the following technical measures: a method of using semi-dried mulberries to make wine, characterized in that, the fresh mulberries are dried to the semi-dried mulberries whose weight is 40～50wt% of fresh fruits, Then squeeze the juice, and use the mulberry fruit juice as raw material to ferment until the soluble solid content no longer decreases, and when no bubbles are generated, clarify and filter to obtain the mulberry fruit wine.

Fermentation until the content of soluble solids no longer decreases in the present invention means that the content of soluble solids is detected by regular sampling during the fermentation process. When the results of two to three consecutive sampling tests are similar, it can be considered that the content of soluble solids no longer decline.

The drying temperature of the present invention is between 50-60°C.

The drying process described in the present invention is carried out using heat pump drying equipment. The main principle of heat pump drying is to heat the fruit waiting to be dried in a closed environment, and the evaporated water vapor flows through the evaporator to cool the air temperature below the dew point, and the moisture is precipitated from the air; The low-temperature air heating increases the air temperature and reduces the relative humidity, which has high drying capacity and low energy consumption. At the same time, due to the fully enclosed drying, the flavor substances are well preserved.

In the present invention, generally speaking, when the sugar content of mulberry fruit juice can meet the requirements of fermentation and long-term storage, it can be directly fermented without additional addition of sucrose or other fermentable carbon sources. If the sugar content of the mulberry fruit juice cannot meet the requirements of fermentation and long-term preservation, an appropriate amount of sucrose can be added to control the sugar content within the range that meets the requirements of the process and storage. The sugar content usually refers to the content of soluble solids, represented by Brix. As an embodiment of the present invention, the brix content of the mulberry juice is controlled within the range of 20-25 Brix.

As an embodiment of the present invention: add wine dry yeast to the mulberry juice, mix and ferment at 28°C for 1-2 days, then ferment at 16-22°C for 15-20 days, continue fermentation after changing the tank 15~20 days. Of course, the fermentation method of the present invention can also achieve the purpose of the present invention by adopting existing fermentation methods in the art.

The wine dry yeast described in the present invention can be added in the prior art, that is, the wine dry yeast is added in an amount of 0.02% to 0.2% of the total volume of the fermentation raw materials.

Beneficial effects of the present invention:

1. In the present invention, the fresh mulberry is dried to semi-dried mulberry with a weight of 40-50wt% of the fresh fruit. At this time, the soluble solid content of the juice reaches more than 20%, ensuring that the alcohol content of the final product is more than 10%, and the fruit wine is not easy to deteriorate .

2. The sugar and amino acid in the mulberry fruit of the present invention can undergo Maillard reaction at 50-60°C to produce a roasted aroma, which makes the obtained mulberry wine unique in flavor, and the wine has a deep purple color.

Detailed ways

Example 1:

Take 50kg of mulberry fruit, 10.2% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 50°C for 15hr, collect the mulberry fruit with a weight of 25kg, use a beater to crush it and use it Air pressure juice extractor squeezes, and obtaining 12kg soluble solids content is the mulberry fruit juice of 20.2%, and the sugar content is 20.2Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 15 days at 20°C, extract the supernatant and change the tank, and continue to ferment for 20 days. 1.5g/L gelatin glue was clarified, and after standing for stratification, the supernatant was obtained by ultrafiltration to obtain a finished mulberry wine with an alcohol content of 10.1%. The characteristics of the fruit wine are shown in Table 1.

Example 2:

Take 50kg of mulberry fruit, 10.2 wt% of mulberry soluble solids, put it in a thin stainless steel plate, put it in a GHRH-20 heat pump dryer, dry it at 55°C for 20hr, collect the mulberry fruit with a weight of 22kg, and use a beater After crushing, press with a pneumatic juicer to obtain 11 kg of mulberry fruit juice with a soluble solid content of 20.1 wt%, and add 4% sucrose until the sugar content of the fruit juice is 24.1 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 15 days at 20°C, extract the supernatant and change the tank, and continue to ferment for 20 days. 1.5g/L gelatin glue was clarified, and after standing for stratification, the supernatant was obtained by ultrafiltration to obtain a finished mulberry wine with an alcohol content of 10.2%. The characteristics of the fruit wine are shown in Table 1.

Example 3:

Take 50kg of mulberry fruit, 10.2 wt% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 60°C for 11hr, collect the mulberry fruit with a weight of 20kg, and crush it with a beater Squeeze with a pneumatic juice extractor to obtain 11kg of mulberry juice with a soluble solids content of 22 wt%, and a sugar content of 22 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 20 days at 20°C, extract the supernatant and change the tank, continue to ferment for 15 days, add 1.5g/L gelatin for clarification, and let it stand for stratification. The supernatant was obtained by ultrafiltration to obtain a finished mulberry fruit wine with an alcohol content of 12%. The characteristics of the fruit wine are shown in Table 1.

Comparative example 1:

Get mulberry fruit 50kg, mulberry fruit soluble solids 10.2 wt%, adopt air pressure juice extractor to squeeze after adopting beater crushing, obtain 30kg mulberry fruit juice that soluble solid content is 10.2 wt%, sugar content is 10.2Brix. Add 3.3kg of sucrose, add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 20 days at 20°C, extract the supernatant and change the tank, continue to ferment for 15 days, add 1.5g/L gelatin under the gum to clarify, static After stratification, the supernatant was obtained by ultrafiltration to obtain a finished mulberry fruit wine with an alcohol content of 11%. The characteristics of the fruit wine are shown in Table 1.

Comparative example 2:

Take 50kg of mulberry fruit, 10.2 wt% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 55°C for 20hr, collect the mulberry fruit with a weight of 15kg, and crush it with a beater Squeeze with a pneumatic juice extractor to obtain 8kg of mulberry juice with a soluble solids content of 27 wt%, and a sugar content of 27 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 20 days at 20°C, extract the supernatant and change the tank, continue to ferment for 15 days, add 1.8g/L gelatin under the gum to clarify, let it stand for stratification, The supernatant was obtained by ultrafiltration to obtain a finished mulberry fruit wine with an alcohol content of 13%. The characteristics of the fruit wine are shown in Table 1.

Comparative example 3:

Take 50kg of mulberry fruit, 10.2 wt% of mulberry soluble solids, spread it on the screen, put it into the GHRH-20 heat pump dryer, dry it at 55°C for 8hr, collect the mulberry fruit with a weight of 30kg, and crush it with a beater Squeeze with a pneumatic juice extractor to obtain 14kg of mulberry juice with a soluble solids content of 17 wt%, and a sugar content of 17 Brix. Add 3g of activated wine dry yeast, ferment for 1 day at 28°C, ferment for 20 days at 20°C, extract the supernatant and change the tank, continue to ferment for 15 days, add 1.2g/L gelatin for clarification, and let it stand for stratification. The supernatant was obtained by ultrafiltration to obtain a finished mulberry wine with an alcohol content of 9.1%. The characteristics of the wine are shown in Table 1.

Table 1:

Example Fruit wine characteristics Example 1 The color is purple, with mulberry fruit aroma, wine aroma, with a slight roasted aroma Example 2 The color is purple, with a mulberry fruit aroma and a slight roasted aroma Example 3 The color is purple, with mulberry fruit aroma, strong wine aroma, and roasted aroma Comparative example 1 The color is purple, with the aroma of mulberry fruit and wine, and the taste of wine is relatively strong Comparative example 2 Purple-black color, poor light transmittance Comparative example 3 Dark red in color, low alcohol content, light taste

The embodiments of the present invention are not limited thereto. According to the above content of the present invention, according to the common technical knowledge and conventional means in this field, without departing from the above-mentioned basic technical idea of the present invention, the present invention also has various forms of modification and replacement. Or changes, all fall within the protection scope of the present invention.

Claims (5)

1. A method of using semi-dried mulberries to make wine is characterized in that fresh mulberries are dried to the semi-dried mulberries with a weight of 40 to 50% of fresh fruits, then squeezed, and fermented to soluble as raw material with mulberries The solid content no longer declines, no bubbles are produced, clarified and filtered to obtain mulberry wine. 2. The method for making wine using semi-dried mulberries according to claim 1, characterized in that, the drying temperature is between 50-60°C. 3. the method for adopting semi-dry mulberry wine making according to claim 1, is characterized in that, described drying process adopts heat pump drying equipment to carry out. 4. the method for adopting semi-dry mulberry fruit winemaking according to claim 1, is characterized in that, the sugar content of described mulberry fruit juice is controlled in the scope of 20～25Brix. 5. The method for making wine using semi-dried mulberry fruit according to claim 1, characterized in that, adding dry wine yeast to the fermented mulberry fruit juice, after mixing, ferment at 28°C for 1 to 2 days, and then ferment at 16°C. Ferment at ~22°C for 15-20 days, and continue to ferment for 15-20 days after changing the tank.