CN107446753B

CN107446753B - Mulberry wine and preparation method thereof

Info

Publication number: CN107446753B
Application number: CN201710877780.1A
Authority: CN
Inventors: 郭继维
Original assignee: Yuxi Milang Winery Co ltd
Current assignee: Yuxi Milang Winery Co ltd
Priority date: 2017-09-25
Filing date: 2017-09-25
Publication date: 2020-10-02
Anticipated expiration: 2037-09-25
Also published as: CN107446753A

Abstract

A mulberry wine and a preparation method thereof relate to the technical field of wine brewing. A preparation method of mulberry wine comprises the following steps: carrying out primary fermentation on a mulberry raw material subjected to antioxidant treatment by using an antioxidant to obtain a fermentation liquor, and adjusting the alcoholic strength of the fermentation liquor to 12-13% vol by using a seasoning liquor to obtain a first mulberry wine; and adjusting acidity in a mode of controlling the concentration of the antioxidant in the first mulberry wine, and then performing secondary fermentation. The method is simple to operate, has strong controllability, can improve the quality of the mulberry wine, and can be used for large-scale production. A mulberry wine is prepared by the above method. The mulberry wine has strong fragrance, mellow taste, and nourishing and health promoting effects.

Description

Mulberry wine and preparation method thereof

Technical Field

The invention relates to the technical field of wine brewing, and in particular relates to a mulberry wine and a preparation method thereof.

Background

With the rapid development of economy, interpersonal communication is more intimate and frequent. The background promotes the explosive growth of catering industry of the main platform of the communication. The wine is not only a traditional drinking enjoyment but also an important property of Chinese social etiquette. However, drinking is hurting, consumers are pursuing quality of life, and health care awareness is also increasing. In recent years, the consumption of white spirit obviously has the trends of low alcoholization, desalination, health promotion and softening.

Health preserving wine has received much attention as a wine having a nutritive value and a health-care effect. Since 2010, the health care wine industry keeps an average growth rate of about 30% per year, and after 2012, the situation is more obvious compared with the liquor industry. In order to enrich the variety of the wine and meet different requirements of the public, the development and research of new high-quality wine has better development prospect.

Disclosure of Invention

The invention aims to provide a preparation method of mulberry wine, which is simple to operate and strong in controllability, can improve the quality of the mulberry wine, and can be used for large-scale production.

The invention also aims to provide the mulberry wine prepared by the method. The mulberry wine has strong fragrance, mellow taste, and nourishing and health promoting effects.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a preparation method of mulberry wine, which comprises the following steps: carrying out primary fermentation on a mulberry raw material subjected to antioxidant treatment by using an antioxidant to obtain a fermentation liquor, and adjusting the alcoholic strength of the fermentation liquor to 12-13% vol by using a seasoning liquor to obtain a first mulberry wine; and adjusting acidity in a mode of controlling the concentration of the antioxidant in the first mulberry wine, and then performing secondary fermentation.

The invention provides a mulberry wine prepared by the method.

The mulberry wine and the preparation method thereof have the beneficial effects that:

according to the preparation method of the mulberry wine, provided by the invention, the anti-oxidation treatment is carried out on the mulberry raw material through the antioxidant, the acidity of the mulberry raw material is adjusted, the alcoholic strength of the mulberry wine is improved, and the taste of the mulberry wine is improved. The alcoholic strength of the first mulberry wine is adjusted by adding the flavoring wine, so that the mulberry wine has better fragrance and mouthfeel, and the quality of the mulberry wine is obviously improved.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The mulberry wine and the method for producing the same according to the embodiment of the present invention will be specifically described below.

The preparation method of the mulberry wine provided by the embodiment of the invention comprises the following steps:

the mulberry, the ripe fruit mentioned above, is one of the fruits that people usually eat. Meanwhile, the mulberry also has medicinal value. The mulberry contains nutrient components such as anthocyanin, glucose, calcium, inorganic salt, carotene, multi-purpose vitamins and the like, and can promote the human body to enhance the immunity. The mulberry contains rich nutrients such as fatty acid, malic acid and tannic acid, which can help digestion of protein, fat and starch, decompose fat, reduce blood lipid, and prevent angiosclerosis. The mulberry contains a large amount of water, various vitamins, carbohydrates, carotene, trace elements necessary for human bodies and the like, and can effectively expand the blood volume in the human bodies, tonify qi and enrich the blood.

In the invention, the mulberry in Yunnan local is selected as the raw material, so that the mulberry wine is rich in more anthocyanin, has higher nutritional value and improves the quality of the mulberry wine.

Selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to enable the content of sulfur dioxide in the mulberry pulp to be 20-30 mg/L. Sulfurous acid can increase the sulfur dioxide content in the mulberry pulp. A proper amount of sulfur dioxide has the effects of sterilizing, resisting oxidation, extracting pigment and keeping the flavor of the mulberry wine.

In order to improve the fermentation efficiency and the wine yield, a leaven is added into the mulberry pulp. In an embodiment of the invention, the leavening agent comprises at least one of active dry yeast, pectinase. In other embodiments of the present invention, the fermentation agent includes glucoamylase, cellulase, and the like, which are not limited by the present invention. Preferably, the mass percent of the active dry yeast in the mulberry pulp is 0.002%, and the mass percent of the pectinase in the mulberry pulp is 0.0005%.

In order to improve the taste of the mulberry wine and increase the fragrance of the mulberry wine, a flavoring agent is added into the mulberry pulp. In an embodiment of the invention, the flavouring agent comprises at least one of rock candy, honey. The flavoring agent may also include sucrose, xylitol, and the like, which is not limited by the present invention. Preferably, the rock candy accounts for 0.01 percent of the mulberry pulp by mass, and the honey accounts for 0.05 percent of the mulberry pulp by mass.

The crystal sugar has effects of moistening lung, relieving cough, eliminating phlegm and clearing pathogenic fire. Can supplement water and sugar in vivo, supplement body fluid, supply energy, and supplement blood sugar. Honey has the functions of nourishing yin, moistening dryness, tonifying deficiency, moistening lung and detoxifying, contains various mineral substances such as fructose, glucose, enzyme, protein, vitamins and the like, can prevent and treat anemia, heart disease, gastrointestinal diseases and the like after being frequently used, and can improve the immunity of a human body.

Stirring uniformly to ensure that the fermentation of the mulberry pulp is balanced. Specifically, the fermentation temperature of the first fermentation is 20-31 ℃, and the fermentation time is 15-25 days. Because the mulberry pulp releases heat in the fermentation process, the fermentation temperature is changed. The mulberry pulp is circularly stirred for 3 times every day, so that the heat dissipation of the mulberry pulp is facilitated, and the constant temperature is kept.

Because the sugar can be converted into alcohol under the action of the yeast, the alcohol content and the taste of the mulberry wine are adjusted. In the fermentation process, the acidity, sugar degree, alcohol content and temperature of the mulberry pulp are detected, the sugar content is adjusted according to actual conditions, smooth fermentation is guaranteed, and the taste of the mulberry wine is improved.

After the first fermentation is finished, separating wine liquid and fruit residues of the fermented wine, wherein the filtered wine liquid is free-flowing wine, and the filtered fruit residues are subjected to filter pressing to obtain the filter-pressed wine. The self-flowing wine and the filter-pressed wine are separately stored and reprocessed.

To obtain high quality mulberry wine, it is taken from running wine. Adding mulberry brandy and/or grape brandy into the free flowing wine. Through experimental research of the inventor, the alcoholic strength of the first mulberry wine is adjusted to 12-13% vol by adjusting the alcoholic strength of the mulberry brandy, so that the fruit flavor of the mulberry wine is obviously improved, the taste is improved, and the quality of the mulberry wine is improved.

In the invention, the mulberry brandy is self-made. The specific manufacturing method comprises the following steps:

mixing the raw materials, distilling, and baking to obtain Mori fructus brandy. Wherein, the raw materials include, by weight: 50-70 parts of dried mulberry fruits and 30-50 parts of barley. Preferably, the alcoholic strength of the mulberry brandy is 52-55% vol.

And (5) after the first mulberry wine is obtained, carrying out secondary fermentation.

Specifically, in order to ensure the stability and clarity of the mulberry wine, a clarifying agent is added. Preferably, the clarifying agent is selected from diatomaceous earth or bentonite.

Separating and filtering to obtain clarified liquid, detecting acidity of the clarified liquid, and adjusting sulfur dioxide content and taste of the clarified liquid with sulfurous acid. Preferably, the content of sulfur dioxide in the clear liquid is 20-35 mg/L.

In order to improve the taste of the mulberry wine and increase the fragrance of the mulberry wine, crystal sugar and honey are preferably added, wherein the adding amount of the crystal sugar is 0.003 wt%, and the adding amount of the honey is 0.00153 wt%, so that the second mulberry wine is obtained.

And stirring uniformly to ensure that the second mulberry wine is fermented uniformly. Specifically, the fermentation temperature of the second fermentation is 10-18 ℃, and the fermentation time is at least 7-9 months. In order to stabilize the environment of the second fermentation, the second mulberry wine is circularly stirred every 2-3 months, so that the heat dissipation of the mulberry pulp is facilitated, and the constant temperature is kept.

And after the second fermentation is finished, removing impurities, filtering, filling, packaging and leaving the factory.

The mulberry wine provided by the embodiment of the invention is prepared by the method.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The embodiment provides a mulberry wine and a preparation method thereof, and the preparation method comprises the following steps:

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to enable the sulfur dioxide content in the mulberry pulp to be 20 mg/L. 0.002 wt% of active dry yeast was added.

Fermenting at 20 deg.C for 15 days.

After the first fermentation is finished, separating wine liquid and pomace, filtering the obtained flowing wine, adding grape brandy into the flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 12% vol.

And adding bentonite into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid 20 mg/L.

Stirring, and fermenting at 10 deg.C for 7 months.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 2

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to ensure that the sulfur dioxide content in the mulberry pulp is 31 mg/L. 0.0005 wt% of pectinase and 0.01 wt% of rock candy. Fermenting at 31 deg.C for 15 days. During the fermentation process, the mulberry pulp is circularly stirred for 1 time every day.

After the first fermentation, separating wine liquid and fruit residue, filtering to obtain flowing wine, adding grape brandy into the flowing wine, and adjusting alcohol content.

And adding bentonite into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid 35 mg/L. Then 0.003 wt% of rock candy is added.

Stirring, and fermenting at 18 deg.C for 9 months. And circularly stirring the second mulberry wine every 3 months.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 3

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to enable the sulfur dioxide content in the mulberry pulp to be 15 mg/L. Then 0.002 wt% of active dry yeast, 0.0005 wt% of pectinase and 0.01 wt% of rock candy are added. Fermenting at 15 deg.C for 20 days. In the fermentation process, the mulberry pulp is circularly stirred for 3 times every day.

After the first fermentation is finished, separating wine liquid and pomace, filtering the obtained flowing wine, adding the purchased mulberry brandy into the flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 12% vol.

Adding diatom into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid be 27.5 mg/L. Then 0.003 wt% of rock candy is added.

Stirring, and fermenting at 14 deg.C for 8 months. And circularly stirring the second mulberry wine every 2.5 months.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 4

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to enable the sulfur dioxide content in the mulberry pulp to be 25 mg/L. 0.0005 wt% of pectinase and 0.05 wt% of honey are added. Fermenting at 16 deg.C for 25 days. In the fermentation process, the mulberry pulp is circularly stirred for 2 times every day.

After the first fermentation is finished, separating wine liquid and pomace, filtering the obtained flowing wine, adding mulberry brandy into the flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 12.5% vol.

Adding diatom and bentonite into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid 35 mg/L. 0.003 wt% of rock candy and 0.00153 wt% of honey are added.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 5

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to enable the sulfur dioxide content in the mulberry pulp to be 20 mg/L. Then 0.002 wt% of active dry yeast, 0.0005 wt% of pectinase, 0.01 wt% of rock candy and 0.05 wt% of honey are added. Fermenting at 20 deg.C for 15 days. In the fermentation process, the mulberry pulp is circularly stirred for 3 times every day.

After the first fermentation is finished, separating wine liquid and pomace, filtering the obtained flowing wine, adding mulberry brandy into the flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 12% vol.

The preparation method of the mulberry brandy comprises the following steps:

mixing 50 parts of dried mulberry fruit and 30 parts of barley, distilling and baking to obtain mulberry brandy with the alcoholic strength of 52% vol.

Adding diatom and bentonite into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid 20 mg/L. 0.003 wt% of rock candy and 0.00153 wt% of honey are added.

Stirring, and fermenting at 10 deg.C for 7 months. And circularly stirring the second mulberry wine every 2 months.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 6

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to ensure that the sulfur dioxide content in the mulberry pulp is 30 mg/L. Then 0.002 wt% of active dry yeast, 0.0005 wt% of pectinase, 0.01 wt% of rock candy and 0.05 wt% of honey are added. Fermenting at 31 deg.C for 25 days. In the fermentation process, the mulberry pulp is circularly stirred for 3 times every day.

After the first fermentation is finished, separating wine liquid and pomace, filtering the obtained flowing wine, adding mulberry brandy into the flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 13% vol.

The preparation method of the mulberry brandy comprises the following steps:

70 parts of dried mulberry fruit and 50 parts of barley are mixed, and the mixture is distilled and roasted to obtain the mulberry brandy with the alcoholic strength of 55% vol.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Example 7

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp.

Adding sulfurous acid into the mulberry pulp to ensure that the sulfur dioxide content in the mulberry pulp is 30 mg/L. Then 0.002 wt% of active dry yeast, 0.0005 wt% of pectinase, 0.01 wt% of rock candy and 0.05 wt% of honey are added. Fermenting at 26 deg.C for 20 days. In the fermentation process, the mulberry pulp is circularly stirred for 3 times every day.

The preparation method of the mulberry brandy comprises the following steps:

mixing 60 parts of dried mulberry fruit and 40 parts of barley, distilling and baking to obtain the mulberry brandy with the alcoholic strength of 53% vol.

Adding diatom and bentonite into the first mulberry wine, clarifying, filtering, and adjusting the sulfur dioxide content of the clarified liquid with sulfurous acid to make the sulfur dioxide content of the clarified liquid be 28 mg/L. 0.003 wt% of rock candy and 0.00153 wt% of honey are added.

Stirring, and fermenting at 15 deg.C for 8 months. And circularly stirring the second mulberry wine every 2 months.

And (5) after the second fermentation is finished, obtaining the mulberry wine.

Comparative example 1

Certain brands of mulberry wine are purchased from the market.

Test example 1

And selecting the mulberry wine prepared in the examples 1-7 and the comparative example 1 for taste evaluation. Selecting 20 qualified sensory evaluation persons, and under the condition that each sensory evaluation person operates relatively independently, giving corresponding scores to each sensory quality of the mulberry wine according to the sensory quality of the mulberry wine: no score was 0, weak score was 1, slightly weak score was 2, average score was 3, slightly strong score was 4, strong score was 5. The results are shown in table 1:

TABLE 1 sensory evaluation Table (score)

As can be seen from table 1, the mulberry wine prepared in examples 3 to 7 has a good color, mainly manifested by pure color and high transparency, compared to comparative example 1; the fragrance is mellow and thick, and is mainly reflected in pure and harmonious fragrance; the taste is comfortable, mainly manifested by mellow flavor and long aftertaste. Among them, it is explained that the evaluation score of the mulberry wine of example 7 is the highest, and the production method is more reasonable.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. The preparation method of the mulberry wine is characterized by comprising the following steps:

selecting fresh mulberries, cleaning and crushing to obtain mulberry pulp;

adding sulfurous acid into the mulberry pulp to enable the content of sulfur dioxide in the mulberry pulp to be 30mg/L, and then adding 0.002 wt% of active dry yeast, 0.0005 wt% of pectinase, 0.01 wt% of rock candy and 0.05 wt% of honey; fermenting for 20 days at 26 deg.C, and circularly stirring for 3 times a day during the fermentation process;

after the first fermentation is finished, separating wine liquid and pomace, filtering the free flowing wine, adding mulberry brandy into the free flowing wine, and adjusting the alcoholic strength to ensure that the alcoholic strength of the obtained first mulberry wine is 12% vol;

the preparation method of the mulberry brandy comprises the following steps:

mixing 60 parts of dried mulberry fruit and 40 parts of barley, distilling and baking to obtain mulberry brandy with the alcoholic strength of 53% vol;

adding diatom and bentonite into the first mulberry wine, clarifying, filtering, adjusting the sulfur dioxide content of a clarified solution with sulfurous acid to make the sulfur dioxide content of the clarified solution be 28mg/L, and then adding 0.003 wt% of rock candy and 0.00153 wt% of honey;

stirring, and fermenting at 15 deg.C for 8 months; circularly stirring the second mulberry wine every 2 months;

and (5) after the second fermentation is finished, obtaining the mulberry wine.

2. A mulberry wine characterized by being produced by the production method of a mulberry wine according to claim 1.