CN103060152A - Fermentation method of mulberry wine - Google Patents
Fermentation method of mulberry wine Download PDFInfo
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- CN103060152A CN103060152A CN2013100133649A CN201310013364A CN103060152A CN 103060152 A CN103060152 A CN 103060152A CN 2013100133649 A CN2013100133649 A CN 2013100133649A CN 201310013364 A CN201310013364 A CN 201310013364A CN 103060152 A CN103060152 A CN 103060152A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 99
- 240000000249 Morus alba Species 0.000 title claims abstract description 96
- 238000000855 fermentation Methods 0.000 title claims abstract description 66
- 230000004151 fermentation Effects 0.000 title claims abstract description 66
- 235000014101 wine Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 92
- 235000000346 sugar Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 10
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 10
- -1 sulfite compound Chemical class 0.000 claims description 9
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 claims description 7
- 235000019252 potassium sulphite Nutrition 0.000 claims description 7
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 7
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 7
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 6
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims 4
- 235000021552 granulated sugar Nutrition 0.000 claims 4
- 241000218231 Moraceae Species 0.000 claims 3
- GLGNXYJARSMNGJ-VKTIVEEGSA-N (1s,2s,3r,4r)-3-[[5-chloro-2-[(1-ethyl-6-methoxy-2-oxo-4,5-dihydro-3h-1-benzazepin-7-yl)amino]pyrimidin-4-yl]amino]bicyclo[2.2.1]hept-5-ene-2-carboxamide Chemical compound CCN1C(=O)CCCC2=C(OC)C(NC=3N=C(C(=CN=3)Cl)N[C@H]3[C@H]([C@@]4([H])C[C@@]3(C=C4)[H])C(N)=O)=CC=C21 GLGNXYJARSMNGJ-VKTIVEEGSA-N 0.000 claims 2
- 229940125758 compound 15 Drugs 0.000 claims 2
- 235000010265 sodium sulphite Nutrition 0.000 claims 2
- 238000005406 washing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 description 46
- 238000010899 nucleation Methods 0.000 description 27
- 230000001476 alcoholic effect Effects 0.000 description 17
- RWSOTUBLDIXVET-UHFFFAOYSA-M hydrosulfide Chemical compound [SH-] RWSOTUBLDIXVET-UHFFFAOYSA-M 0.000 description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 8
- 230000000050 nutritive effect Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000013467 fragmentation Methods 0.000 description 5
- 238000006062 fragmentation reaction Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
本发明公开了一种桑椹酒的发酵方法，目的在于解决现有发酵桑椹酒的制备方法存在原料不易运输、设备投入高、营养物质流失等缺点，在很大程度上制约了桑椹酒的发展和推广的问题，该发酵方法包括如下步骤：（1）原料预处理；（2）制备种子液；（3）发酵。本发明改变传统桑椹酒的发酵工艺，在制备过程中，其能够尽可能减少对桑椹进行破碎、榨汁，因而能够有效简化桑椹酒的制备工艺，降低设备投入，有效避免桑椹酒营养物质的流失。同时，采用本发明能够以干桑椹作为原料，从而便于桑椹的运输、保存，有效解决桑椹由于不能及时加工，导致原料桑椹浪费的问题。The invention discloses a method for fermenting mulberry wine, aiming at solving the disadvantages of difficult transportation of raw materials, high investment in equipment, and loss of nutrients in existing methods for preparing fermented mulberry wine, which largely restrict the development and production of mulberry wine. To promote the problem, the fermentation method includes the following steps: (1) raw material pretreatment; (2) preparation of seed liquid; (3) fermentation. The invention changes the traditional fermentation process of mulberry wine. During the preparation process, it can reduce the crushing and squeezing of mulberry as much as possible, thereby effectively simplifying the preparation process of mulberry wine, reducing equipment investment, and effectively avoiding the loss of nutrients in mulberry wine. . Simultaneously, the adoption of the present invention can use dry mulberry as raw material, thereby facilitating the transportation and storage of mulberry, and effectively solving the problem that raw material mulberry is wasted because mulberry cannot be processed in time.
Description
Technical field
The present invention relates to field of food, particularly a kind of preparation method of fruit wine, specifically a kind of fermentation process of Mublerry wine.
Background technology
Mulberry fruit has another name called sorosis, is rich in multiple nutritional components and flavonoid compound, have nourishing YIN and supplementing blood, protect the liver protect kidney, relax bowel, the effect such as strengthening immunity, the metabolism of promotion new city, listed in the list of " be food be again medicine " by China Ministry of Health.
Mublerry wine is with a long history, and its sweet mouthfeel is agreeable to the taste, and the smell of fruits is very sweet, and healthy nutritive value is high, has very high value of exploiting and utilizing and market potential.According to the difference of Mublerry wine production technique, can be divided into two kinds of fermented wine and assembled alcoholic drinkss, wherein take fermented wine as main.
At present, the fermentation Mublerry wine needs first mulberry fruit to be carried out fragmentation mainly take fresh mulberry fruit as raw material, squeezes the juice after the fragmentation, filters after squeezing the juice again, and adjusting component after filtering adds at last yeast and ferments, thereby is prepared into fruit wine.The method adopts fresh mulberry fruit as raw material, and raw material is difficult for transportation, preservation, thereby the processing of fermentation Mublerry wine is restricted.Simultaneously, the method need to be carried out fragmentation, squeeze the juice mulberry fruit, because the mulberry fruit quality is comparatively soft, broken, become pasty state after squeezing the juice, make the later stage filtration difficulty, to having relatively high expectations of equipment, and filter the nutritive substance that also can make in the mulberry fruit and run off, the nourishing function of Mublerry wine is reduced.To sum up, because the preparation method of existing fermentation Mublerry wine exists raw material to be difficult for the shortcomings such as transportation, equipment investment height, nutritive substance loss, thereby development and the popularization of Mublerry wine have been restricted to a great extent.
Summary of the invention
Goal of the invention of the present invention is: for the problem of above-mentioned existence, a kind of fermentation process of Mublerry wine is provided, the method changes the zymotechnique of traditional Mublerry wine, in preparation process, it can reduce as far as possible mulberry fruit is carried out fragmentation, squeezes the juice, thereby can effectively simplify the preparation technology of Mublerry wine, and reduce equipment investment, effectively avoid the loss of Mublerry wine nutritive substance.Simultaneously, adopt the present invention can be with dry Fructus Mori as raw material, thereby be convenient to transportation, the preservation of mulberry fruit, effectively solve mulberry fruit owing to can not in time process, cause the problem of raw material mulberry fruit waste.The present invention can effectively simplify the complete processing of Mublerry wine, reduces equipment investment, effectively keeps the original nutritive ingredient of mulberry fruit, can also be convenient to transportation, the preservation of raw material, be beneficial to the continuous production of Mublerry wine, realize the suitability for industrialized production of Mublerry wine, promote development and the popularization of Mublerry wine.
To achieve these goals, the present invention adopts following technical scheme:
A kind of fermentation process of Mublerry wine comprises the steps:
(1) raw materials pretreatment: fresh mulberry fruit is cleaned, for subsequent use;
(2) preparation seed liquor: get the fresh mulberry fruit after part steps (1) is cleaned, squeeze the juice, get the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, the yeast juice that adds again the first juice of Fructus Mori volume 10%～20% in the seeding tank, the temperature of control seeding tank is 25～30 ℃, when the consumption sugar rate to the seeding tank is 20%～40%, gets seed liquor;
(3) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, again to wherein adding hydrosulfide, get the second juice of Fructus Mori, after adding hydrosulfide 15～30min, in the second juice of Fructus Mori, add the seed liquor that the second juice of Fructus Mori volume 8%～15% step (2) prepares again, leavening temperature in the controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, get Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, the sulfur dioxide liquid.
In the described step (3), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, again to wherein adding hydrosulfide, get the second juice of Fructus Mori, after adding hydrosulfide 15～20min, in the second juice of Fructus Mori, add the seed liquor that the second juice of Fructus Mori volume 10%～15% step (2) prepares again, leavening temperature in the controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in the fermentor tank, according to product type and alcoholic strength requirement, add in the seed liquor the 2nd～3 day, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, get Mublerry wine.
A kind of fermentation process of Mublerry wine comprises the steps:
(a) raw materials pretreatment: dry Fructus Mori is added clear water clean, for subsequent use;
(b) preparation seed liquor: get the dry Fructus Mori after part steps (a) is cleaned, the water that adds 3～5 times of dry Fructus Mori quality in the dry Fructus Mori, soaked 0.5～5 hour at 30～80 ℃, then squeeze the juice, get the first juice of Fructus Mori, collect the first juice of Fructus Mori in seeding tank, when the temperature for the treatment of seeding tank is 26～32 ℃, the yeast juice that adds again the first juice of Fructus Mori volume 10%～20% in the seeding tank, the temperature of control seeding tank is 25～30 ℃, when the consumption sugar rate to the seeding tank is 20%～40%, get seed liquor;
(c) fermentation: remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～5 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 60%～80%, again to wherein adding hydrosulfide, get the second juice of Fructus Mori, after adding hydrosulfide 15～30min, in the second juice of Fructus Mori, add the seed liquor that the second juice of Fructus Mori volume 8%～15% step (b) prepares again, leavening temperature in the controlled fermentation tank is 20～28 ℃, in fermentor tank, add white sugar, when pol and alcoholic strength reach requirement, finish fermentation, get Mublerry wine;
The add-on of described hydrosulfide is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 50～80 grams; Described hydrosulfide is one or more in Sodium Pyrosulfite, potassium pyrosulfite, S-WAT, potassium sulfite, the sulfur dioxide liquid.
In the described step (c), remaining mulberry fruit is put into fermentor tank, the water that adds 0.5～4 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 70%～75%, again to wherein adding hydrosulfide, get the second juice of Fructus Mori, after adding hydrosulfide 15～20min, in the second juice of Fructus Mori, add the seed liquor that the second juice of Fructus Mori volume 10%～15% step (b) prepares again, leavening temperature in the controlled fermentation tank is 20～28 ℃, regularly detect pol and alcoholic strength in the fermentor tank, according to product type and alcoholic strength requirement, add in the seed liquor the 2nd～3 day, divide and in fermentor tank, add white sugar 2～4 times, when pol and alcoholic strength reach requirement, finish fermentation, get Mublerry wine.
The present invention's fermentation process that breaks traditions provides a kind of new semi-solid state fed-batch fermentation method.The present invention is take mulberry fruit as raw material, at first prepares seed liquor with the mulberry fruit after cleaning, and then adds water, hydrosulfide and seed liquor in the residue mulberry fruit, carries out semi-solid state feed supplement temperature controlled fermentation, when pol and alcoholic strength reach requirement, can obtain Mublerry wine.
Among the present invention, only need the part mulberry fruit is squeezed the juice in the step (2), and do not need seed liquor is filtered, effectively reduce the equipment requirements of Mublerry wine.Yeast juice in the step (2) is through overactivation, in the triangular flask raw muberry juice, obtains at 25～30 ℃ of shaking tables cultivation 12～36h.Simultaneously, during step (3) fermentation, do not need mulberry fruit is carried out fragmentation, squeezes the juice, effectively simplified the complete processing of Mublerry wine, effectively avoided the loss of mulberry fruit nutritive ingredient simultaneously.Simultaneously, the Mublerry wine after step (3) fermentation naturally flows out, collects, thereby has avoided the filtration collection, not only Effective Raise the quality of Mublerry wine, and simplified the production technique of Mublerry wine.
Simultaneously, the invention provides the method that a kind of dry Fructus Mori prepares Mublerry wine.Dry Fructus Mori is that drying formed after fresh mulberry fruit was won, its easy preservation, can be convenient to the transportation.Adopt the present invention, can effectively solve mulberry fruit owing to can not in time process, cause the problem of raw material mulberry fruit waste, be conducive to continuous, the suitability for industrialized production of Mublerry wine.The indices of the Mublerry wine that the present invention is prepared meets the index of correlation requirement, and quality is superior, reliable.The present invention has effectively simplified the complete processing of Mublerry wine, and the input of the equipment such as reduced raw material crushing, squeeze the juice has been avoided the loss of nutritive ingredient in the mulberry fruit, has reduced the production cost of Mublerry wine, efficiently solves raw material transportation, storage problem.
Embodiment
Disclosed all features in this specification sheets, or the step in disclosed all methods or the process except mutually exclusive feature and/or step, all can make up by any way.
Disclosed arbitrary feature in this specification sheets is unless special narration all can be replaced by other equivalences or the alternative features with similar purpose.That is, unless special narration, each feature is an example in a series of equivalences or the similar characteristics.
Embodiment 1
After fresh mulberry fruit is clean, for subsequent use.Get the fresh mulberry fruit of part and squeeze the juice, get the first juice of Fructus Mori, collect in the seeding tank.Add in the seeding tank again the first juice of Fructus Mori volume 10% through overactivation, 30 ℃ of shaking tables are cultivated the yeast juice of 24h in the triangular flask raw muberry juice, the temperature of control seeding tank is 30 ℃, when the consumption sugar rate to the seeding tank is 28%, gets seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 0.5 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 70%, again to wherein adding Sodium Pyrosulfite, get the second juice of Fructus Mori, after adding Sodium Pyrosulfite 20min, the seed liquor that adds again the second juice of Fructus Mori volume 15% in the second juice of Fructus Mori, leavening temperature in the controlled fermentation tank is 28 ℃, regularly detect fermented liquid pol and alcoholic strength, add in the seed liquor the 2nd～3 day minutes for 3 times and in fermentor tank, add white sugar, when the product alcoholic strength reaches 12 degree, the fermentation residual sugar finishes fermentation when being down to 4g/L, gets the dry type Mublerry wine.
The add-on of Sodium Pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.Wherein, consume the percentage that sugared rate refers to that sugar consumes.The fermentation residual sugar refers to, remaining sugar after the fermentation.
Embodiment 2
After fresh mulberry fruit is clean, for subsequent use.Get the fresh mulberry fruit of part and squeeze the juice, get the first juice of Fructus Mori, collect in the seeding tank.Add in the seeding tank again the first juice of Fructus Mori volume 10% through overactivation, 28 ℃ of shaking tables are cultivated the yeast juice of 26h in the triangular flask raw muberry juice, the temperature of control seeding tank is 28 ℃, when the consumption sugar rate to the seeding tank is 30%, gets seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 0.5 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 80%, again to wherein adding potassium pyrosulfite, get the second juice of Fructus Mori, after adding potassium pyrosulfite 15min, the seed liquor that adds again the second juice of Fructus Mori volume 10% in the second juice of Fructus Mori, leavening temperature in the controlled fermentation tank is 25 ℃, regularly detect fermented liquid pol and alcoholic strength, add in the seed liquor the 2nd～3 day minutes for 2 times and in fermentor tank, add white sugar, when the product alcoholic strength reaches 11 degree, the fermentation residual sugar finishes fermentation when being down to 8g/L, gets the half-dry type Mublerry wine.
The add-on of potassium pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 70 grams.
Embodiment 3
After dry Fructus Mori is clean, for subsequent use.Get the dry Fructus Mori after part is cleaned, add the water of 3 times of dry Fructus Mori quality in the dry Fructus Mori, soaked 3 hours at 80 ℃, then squeeze the juice, get the first juice of Fructus Mori, collect in the seeding tank.After the temperature of seeding tank is reduced to 26 ℃, add in the seeding tank again the first juice of Fructus Mori volume 10% through overactivation, 28 ℃ of shaking tables are cultivated the yeast juice of 24h in the triangular flask raw muberry juice, the temperature of control seeding tank is 28 ℃, when the consumption sugar rate to the seeding tank is 30%, gets seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 4 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 60%, again to wherein adding potassium sulfite, get the second juice of Fructus Mori, after adding potassium sulfite 20min, the seed liquor that adds again the second juice of Fructus Mori volume 15% in the second juice of Fructus Mori, leavening temperature in the controlled fermentation tank is 28 ℃, regularly detect fermented liquid pol and alcoholic strength, add in the seed liquor the 2nd～3 day minutes for 3 times and in fermentor tank, add white sugar, when the product alcoholic strength reaches 10 degree, the fermentation residual sugar finishes fermentation when being down to 30g/L, gets the semi-sweet Mublerry wine.
The add-on of potassium sulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.
Embodiment 4
Filter out without insect pest, without the dry Fructus Mori that goes mouldy, add clear water and clean, pull mulberry fruit out and place clean container for subsequent use.
Get the dry Fructus Mori after part is cleaned, add the water of 4 times of dry Fructus Mori quality in the dry Fructus Mori, soaked 4 hours at 60 ℃, then squeeze the juice, get the first juice of Fructus Mori, collect in the seeding tank.After the temperature of seeding tank is reduced to 30 ℃, add in the seeding tank again the first juice of Fructus Mori volume 15% through overactivation, 30 ℃ of shaking tables are cultivated the yeast juice of 20h in the triangular flask raw muberry juice, the temperature of control seeding tank is 30 ℃, when the consumption sugar rate to the seeding tank is 35%, gets seed liquor.
Remaining mulberry fruit is put into fermentor tank, the water that adds 4.5 times of mulberry fruit quality in the fermentor tank, the coefficient of controlled fermentation tank is 75%, again to wherein adding potassium pyrosulfite, get the second juice of Fructus Mori, after adding potassium pyrosulfite 20min, the seed liquor that adds again the second juice of Fructus Mori volume 10% in the second juice of Fructus Mori, leavening temperature in the controlled fermentation tank is 30 ℃, regularly detect fermented liquid pol and alcoholic strength, add in the seed liquor the 2nd～3 day minutes for 4 times and in fermentor tank, add white sugar, when the product alcoholic strength reaches 8 degree, the fermentation residual sugar finishes fermentation when being down to 50g/L, gets sweet type Mublerry wine.
The add-on of potassium pyrosulfite is in sulfurous gas, and in the second juice of Fructus Mori per ton, the quality of sulfurous gas is 60 grams.
The present invention is not limited to aforesaid embodiment.The present invention expands to any new feature or any new combination that discloses in this manual, and the arbitrary new method that discloses or step or any new combination of process.
Claims (4)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
| CN106434134A (en) * | 2016-10-27 | 2017-02-22 | 阳八初 | Preparation method of fermentation type mulberry wine |
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| CN1644673A (en) * | 2004-10-29 | 2005-07-27 | 西北农林科技大学 | Morat wine production |
| CN101117616A (en) * | 2006-08-03 | 2008-02-06 | 北京顺鑫农业股份有限公司牛栏山酒厂 | Mulberry wine and method for preparing same |
| CN101234142A (en) * | 2007-01-29 | 2008-08-06 | 北京国森科技发展有限责任公司 | Mulberry series health care functional beverage for auxiliary reduction of blood sugar |
| CN101412956A (en) * | 2008-10-15 | 2009-04-22 | 西南大学 | Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative |
| CN102660433A (en) * | 2012-05-11 | 2012-09-12 | 西北农林科技大学 | Production method of composite fermentation fruit wine with mulberries, strawberries and raspberries |
| CN102776090A (en) * | 2012-07-11 | 2012-11-14 | 广东省农业科学院蚕业与农产品加工研究所 | Brewing method using medium-dry mulberry |
| CN102787047A (en) * | 2012-08-08 | 2012-11-21 | 魏子杰 | Manufacture method of mulberry wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614273A (en) * | 2013-11-28 | 2014-03-05 | 四川理工学院 | Method for brewing mulberry fruit wine |
| CN106434134A (en) * | 2016-10-27 | 2017-02-22 | 阳八初 | Preparation method of fermentation type mulberry wine |
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