CN111073784B - A kind of brewing method of mulberry wine - Google Patents

Abstract

The invention discloses a brewing method of mulberry wine, which comprises the following steps: (1) and (3) mulberry leaf treatment: comprises drying and pulverizing folium Mori; (2) and (3) fermenting the mulberry fruit wine: comprises using saccharomyces cerevisiae to carry out alcohol fermentation on mulberry juice; (3) aging: adding the mulberry leaves obtained in the step (1) in the process; the aging and ageing comprises high-temperature ageing and normal-temperature ageing, wherein the temperature of the high-temperature ageing is 60-70 ℃, and the temperature of the normal-temperature ageing is 20-25 ℃; (4) and (3) post-treatment: comprises the steps of clarifying, freezing, filtering and filling the wine liquid obtained in the step (3). According to the mulberry wine, the improvement of frosted mulberry leaves and aging is utilized, the problems that the conventional mulberry wine is unstable in quality and not fresh in style characteristics are solved, the types and the content of natural healthy active substances of the mulberry wine are increased, and the health care function is stronger.

Description

A kind of brewing method of mulberry wine

technical field

The invention belongs to the field of alcoholic beverage aging, in particular to a brewing method of mulberry wine.

Background technique

Mulberry is a kind of wild fruit with both nutritional value and medicinal value. It is rich in vitamins, minerals, amino acids and other nutrients, as well as resveratrol, polysaccharides, flavonoids, anthocyanins and other biologically active ingredients. my country has abundant mulberry resources. In recent years, research and product development on the comprehensive utilization of mulberries have gradually increased. Various processed mulberry products have appeared on the market, including mulberry wine and mulberry beverages.

Mulberry brewing has a long history. The famous Chinese traditional Chinese medicine "Compendium of Materia Medica" has the record of mulberry "smashing juice and drinking to relieve alcohol poisoning; brewing clothes, benefit water and qi, and reduce swelling". Mulberry wine is a kind of mulberry deep-processed product. According to its different production processes, mulberry wine can be roughly divided into two types: fermented wine and prepared wine. Mixed wine is a traditional method of making mulberry wine in my country. It is still in use today, and has been improved on its basis. Some new production techniques and wine types have been researched. Currently, mulberry wine on the market is still mainly made of wine. . Mulberry fermented wine is currently developing rapidly in my country's research and production, but there are always problems such as unclear product style characteristics and unstable product quality. The expanded production of mulberry wine was not well received by the market. How to innovate or optimize the existing process so that the style of mulberry wine is more prominent and the wine body is more stable is a key problem that needs to be solved urgently.

Mulberry leaf is a "medicine and food homologous" food approved by the Ministry of Health of the People's Republic of China. Modern research shows that mulberry leaves are rich in alkaloids, flavonoids and their glycosides, sterols, amino acids, vitamins, minerals and other physiologically active substances. It is expected to become an important therapeutic drug and functional food for some senile diseases. Looking for multi-purpose development channels of mulberry leaves can make full use of natural resources and improve the flavor and health functions of food. Compared with spring mulberry leaves, mulberry leaves after frost have higher calcium and magnesium content and lighter color, and are more suitable for use as additives.

SUMMARY OF THE INVENTION

Aiming at the deficiencies of the above-mentioned prior art, the present invention provides a brewing method of mulberry wine, which utilizes the improvement of adding mulberry leaves after frost and maturation and aging process, and aims to solve the problems of unstable quality and undistinguished style characteristics of the existing mulberry wine. It also increases the types and contents of natural healthy active substances in mulberry wine, and has a stronger health care function.

The specific technical solutions are as follows:

A brewing method of mulberry wine, comprising the following steps:

(1) Treatment of mulberry leaves: including drying and crushing of mulberry leaves;

(2) Fermentation of mulberry fruit wine: including alcoholic fermentation of mulberry juice by Saccharomyces cerevisiae;

(3) Maturation and aging: the mulberry leaves obtained in step (1) are added in the process; the maturation and aging include high-temperature aging and normal-temperature aging, and the temperature of the high-temperature aging is 60-70° C. The temperature of the normal-temperature aging is 60-70° C. 20～25℃;

(4) Post-processing: including clarification, freezing, filtration and filling of the liquor obtained in step (3).

Further, the working conditions of the high-temperature aging described in step (3) are:

Transfer the liquor obtained in step (2) to an aging tank, and heat the liquor to 60-70°C; add crushed mulberry leaves to it, and the addition amount is 5-50 g/L based on the liquor obtained in step (2). ; Keep the wine liquid at 60 to 70°C for 12 to 72 hours; at the same time of heat preservation, introduce oxygen with a purity of > 99.9% or filtered air into the wine liquid, and the amount of introduction is the wine obtained in step (2). The liquid meter is 5-10 mg/L; stir during the heat preservation process, and fully mix the gas with the mulberry wine liquid and crushed mulberry leaves;

In high-temperature aging, the specific introduction method of oxygen or air is to enter at a constant speed during the whole process of heat preservation;

Wherein, the said to obtain liquor in step (2) refers to the calculation of liquor obtained in step (2) transferred to the aging tank.

Further, the working condition of described normal temperature aging is:

The mulberry wine obtained after high-temperature aging is lowered to 20-25°C, and stored for 1-6 months; during the normal temperature aging process, oxygen or filtered air with a purity of > 99.9% is introduced into the wine, and the amount of introduction is: Based on the wine in the aging tank, 1-2 mg/L/month, that is, 1-2 mg of oxygen or filtered air per liter of wine per month; stirring every 25-30 days for 0.5-2 hours each time. It lies in fully mixing mulberry wine, crushing mulberry leaves and passing gas.

Wherein, the said metered by the wine liquid in the aging tank refers to the real-time volume meter of the wine liquid in the aging tank before each ventilation.

Further, the specific working conditions of step (1) are:

The picked mulberry leaves are washed and then dried, and the moisture content of the dried mulberry leaves is not higher than 20wt%; the dried mulberry leaves are pulverized, and the particle size of the pulverized mulberry leaves is 10-20 mm.

Among them, the washing water of mulberry leaves is preferably demineralized water, and the drying is preferably freeze-drying or natural air-drying in a cool place.

Wherein, the mulberry leaves are preferably post-frost mulberry leaves, that is, mulberry leaves picked from mulberry trees after frost in autumn. Mulberry leaves with complete leaves and uniform color should be selected for picking.

Further, in step (2), before fermentation, the acidity of the mulberry juice used for fermenting mulberry fruit wine is adjusted by using mixed acid, so that the pH of the mulberry juice reaches 3.5-3.6; the mixed acid is citric acid and malic acid, and lemon The molar ratio of acid to malic acid is 1:1.

Still further, the sugar content is adjusted before the acidity adjustment, specifically adding sucrose to the mulberry juice to make the total sugar concentration reach 190-200 g/L.

Wherein, the working conditions of step (2) are preferably:

a Harvest and cooling: Pick fresh, healthy and fully ripe mulberry fruits, and cool the mulberry fruits until the fruit temperature reaches 0 to 5°C; the mulberry fruits should be rapidly cooled immediately, which can be achieved by using a food cooler;

b Crushing into pulp: add sulfur dioxide solution with a volume concentration of 6% (v/v) to the mulberry fruit, and the addition amount is 60-100 mg/kg based on the mass of the mulberry fruit; crush the mulberry fruit to form a mulberry pulp;

c Enzymatic hydrolysis: add pectinase to the mulberry pulp, the amount of addition is 30-60 mg/kg based on the mass of the mulberry pulp, the enzymatic hydrolysis time is 12-24 hours, and the enzymatic hydrolysis temperature is 0-5 °C;

d Squeeze the juice: squeeze the mulberry pulp, discard the residue, and only take the clear juice;

e Adjust the sugar content and acidity: add sucrose to the mulberry juice to make the total sugar concentration reach 190-200g/L; add citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH of the mulberry juice reaches 3.5-3.6;

f Alcohol fermentation: the mulberry juice is heated to 15°C, inoculated with Saccharomyces cerevisiae, the viable count of yeast in the fermentation system is not less than 10 ⁶ cfu/mL, the fermentation temperature is 15-18°C, and the fermentation time is 5-8 days; Fermentation until the alcohol content reaches 10-12% (v/v) and the residual sugar is lower than 4.0g/L to finish the fermentation;

g Separation of sake: After the alcohol fermentation is completed, pour the cans to separate the mulberry sake; add 60 mg/L of sulfur dioxide solution based on the separated mulberry sake, and the volume concentration of the sulfur dioxide solution is 6%; store at 0-10 °C for 15-30 days, discard The precipitation was removed to obtain a supernatant liquor.

Further, the working conditions of step (4) are:

a Preparation: filter out small pieces of mulberry leaves, and prepare mulberry wine according to the product standard T/SCPTJGJ 001-2019;

b Clarification and stability: use egg white to clarify the mulberry wine, the amount of egg white added is 0.05-0.1 g/L based on the liquor obtained in step (4a), and the clarification time is 10-15 days; after the wine body is clarified, filter to remove the precipitate , to obtain stable mulberry wine;

c Freezing filtration: transfer the wine into a freezing tank, cool it to 0-2°C, and keep it for 5-10 days; filter, and control the turbidity below 1NTU;

d Sterilization: use micron membrane to filter mulberry wine to remove microorganisms and other impurities in the wine;

e Filling: The mulberry wine is filled after passing the quality inspection.

Wherein, the working conditions of step (4d) are as follows: the mulberry wine is filtered sequentially by using a 0.45-micron membrane and a 0.20-micron membrane.

The present invention has the following beneficial effects:

1. During the brewing process of mulberry wine, the volatile components and the The non-volatile bioactive components make it quickly integrate into the mulberry wine, which plays an important role in improving the flavor complexity and uniqueness of the mulberry wine, as well as enriching the type and content of active substances such as alkaloids in the mulberry wine, and the product quality is improved. Effective promotion.

2. The composition of mulberry juice is complex, and problems such as contamination of bacteria and pigment oxidation are prone to occur. In the present invention, the mixed organic acid composed of citric acid and malic acid in the same proportion is used for pre-adjustment when the acidity of the juice is adjusted, so that the pH of the mulberry juice is lowered to 3.5 to 3.6 have various beneficial effects, including: 1) Adjustment by using the organic acid existing in the mulberry fruit itself, without introducing other exogenous acids. The organic acids in mulberry fruit are mainly malic acid and citric acid, and almost no tartaric acid. The adjustment of the above mixed acid can facilitate the later aging operation without tartar crystals; 2) Control the pH of mulberry juice at 3.5 Within the range of ~3.6, it can inhibit the growth of a large number of acid-intolerant bacteria, and at the same time keep the pigment substances such as anthocyanins in the juice stable, which is conducive to maintaining the bright color of mulberry juice or mulberry wine.

3. Targeted overall optimization of the brewing process of mulberry wine, including rapid cooling of mulberry fruit after harvest, pure juice as raw material, low-temperature fermentation, rapid low-temperature clarification after fermentation, etc., which can greatly improve the fermentation aroma of wine and reduce mulberry fruit. The unpleasant aromas such as slight odor, rubber, raw green, etc. brought by the pomace increase the complexity of the aroma of mulberry wine and improve the flavor quality of the product.

4. In addition to the effect of efficiently extracting the effective components of mulberry leaves, the heating and aging process can effectively kill most of the microorganisms in the wine by means of heating and temperature maintenance, thereby improving the quality stability of mulberry wine and improving the quality of the product. Safe quality.

Detailed ways

The principles and features of the present invention will be described below with reference to examples. The examples are only used to explain the present invention, but not to limit the scope of the present invention.

The pectinase Lallzyme HC ^TM in the examples of the present invention was purchased from the French Raman Group, and the activity unit was 120-180 U/g; the dry Saccharomyces cerevisiae Lalvin BM4ⅹ4 was purchased from the French Raman Group, and the number of live yeasts was >10 ¹⁰ cfu/g .

Example 1

A brewing method of mulberry wine, comprising the following steps:

(1) Treatment of mulberry leaves:

a. Picking: Pick the mulberry leaves with complete leaves, yellow-green color and uniform coloring from the mulberry tree after frost in autumn;

b. Washing and drying: Wash the picked mulberry leaves with demineralized water, control the moisture and freeze them in a -20°C refrigerator for 2 hours, and then put them into a freeze dryer for 24 hours of freeze drying. After freeze drying, take out the frosted mulberries. Leaf, measured moisture content is 16wt%;

c. Pulverization: Use a pulverizer to pulverize the mulberry leaves into small pieces of mulberry leaves with a particle size of 10-20mm, and put them into dry food special bags for storage at room temperature for later use;

(2) Fermentation of mulberry wine:

a. Harvesting and cooling: Pick the mulberry fruit that is pest-free, rot-free, and fully ripe, and use a food cooler to quickly cool the freshly picked mulberry fruit to make the fruit skin temperature reach 0°C;

b Crushing into pulp: add sulfur dioxide solution with a volume concentration of 6% (v/v) to the mulberry fruit, and the addition amount is 100 mg/kg based on the mass of the mulberry fruit; then immediately use a crusher to crush the mulberry fruit to form mulberry pulp;

c Enzymatic hydrolysis: add pectinase to the mulberry pulp in an amount of 60 mg/kg based on the mass of the mulberry pulp, enzymatic hydrolysis at 0°C for 24 hours;

d Squeeze the juice: after the enzymatic hydrolysis is completed, use a filter press to squeeze the mulberry pulp, discard the mulberry residue, and keep the mulberry juice;

e Adjust the sugar content and acidity: add sucrose to the mulberry juice to make the total sugar concentration reach 200g/L; add citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH of the mulberry juice reaches 3.5;

f Alcoholic fermentation: the mulberry juice was heated to 15°C, and commercialized Saccharomyces cerevisiae GRE was inoculated. The amount of dry yeast used was 300 mg/L based on the mulberry juice obtained in step (2e); the yeast was fully activated with 20% sucrose aqueous solution before inoculation, Make sure that the number of viable yeast cells at the time of inoculation reaches more than 10 ⁶ cfu/mL in the fermentation system; the fermentation is carried out at 15 ° C for 7 days, and the alcohol content reaches 11% (v/v) at this time, and the residual sugar concentration is lower than 4.0 g/L;

g Separation of sake: after the alcohol fermentation, immediately pour the tank to separate out the mulberry sake, and discard the fermentation residue; add 60 mg/L of sulfur dioxide solution based on the separated mulberry sake, and the volume concentration of the sulfur dioxide solution is 6% (v/v); Store at 10°C under temperature control for 15 days, discard the residue again, and obtain the supernatant liquor.

(3) Maturation and aging:

a. High-temperature aging: transfer the liquor obtained in step (2) to an aging tank with a temperature control device, a gas generating device and a stirring device, and use the temperature control device to heat the wine storage tank, so that the mulberry wine is quickly heated to 70 ℃; add small pieces of mulberry leaves to the wine liquid, and the amount added is 50 g/L based on the wine liquid obtained in step (2); keep the wine liquid at 70 ℃ for 12 hours; Through the gas generating device in the aging tank, oxygen with a purity of > 99.9% is introduced into the wine at a constant speed, and the amount of introduction is 5 mg/L based on the wine obtained in step (2). Mix the liquid and mulberry leaf pieces thoroughly;

b. Aging at room temperature:

The mulberry wine obtained after high-temperature aging is lowered to 20 °C, and oxygen with a purity of > 99.9% is introduced into the wine, and the amount of introduction is 2 mg/L based on the wine in the aging tank; continue to be stored at 20 °C for 1 month ; On the 25th day of storage at room temperature, stir the wine for 1 hour;

(4) Post-processing:

a Preparation: filter out small pieces of mulberry leaves, and prepare mulberry wine according to the product standard T/SCPTJGJ 001-2019;

b Clarification and stability: use egg white to clarify the mulberry wine, the amount of egg white added is 0.05g/L based on the liquor obtained in step (4) a, clarify for 15 days, and then remove the precipitate by filtration;

c Freezing filtration: transfer the wine into a freezing tank, cool it to 0 °C, and keep it for 5 days; after the test is stable, filter it while cold, and control the turbidity to 1NTU;

d Sterilization: first filter the mulberry wine with a 0.45-micron membrane, and then continue to filter it with a 0.20-micron membrane to remove microorganisms and other impurities in the wine;

e Filling: carry out quality inspection on mulberry wine, and fill it after passing the inspection.

Experimental example 1

The difference between Experimental Example 1 and the technical solution of Example 1 is that step (3) is:

The wine obtained in step (2) is transferred to an aging tank with a temperature control device, a gas generating device and a stirring device, the temperature of the wine is controlled at 20°C, and small pieces of mulberry leaves are added to the wine. Step (2) obtain wine liquid meter 50 g/L; feed oxygen with purity > 99.9% into the wine liquid, the introduction amount is 2 mg/L based on the wine liquid in the aging tank; continue to maintain 20 ℃ storage for 1 month; On the 25th day of storage at room temperature, the liquor was stirred for 1 hour.

That is, the difference between Experimental Example 1 and Example 1 is that after adding mulberry leaves, the high-temperature aging process was not performed, and the normal temperature aging was directly performed.

The rest of the technical solutions are the same as in Example 1.

Experiment 1 Comparison of aroma and bioactive component content of Example 1, Experimental Example 1 and traditional mulberry wine

The aroma and bioactive component content of the mulberry wine obtained in Example 1 and Experimental Example 1 were compared with those of traditional mulberry wine. The traditional mulberry wine is the common mulberry wine on the market, which does not add mulberry leaves, and the aging process is a traditional aging method at room temperature and without oxygen. The comparison results are shown in Table 1.

Table 1 Comparison data table of aroma and bioactive component content of mulberry wine

As can be seen from the comparative data in the table, the mulberry wine obtained by the present invention contains various characteristic volatile aroma components of mulberry leaves after frost, such as γ-terpinene, α-farnesene, 3-hexene-1 -Alcohol acetate, which enhances the uniqueness and complexity of the aroma of mulberry wine; the bioactive components such as 1-deoxynojirimycin and buckwheat in mulberry leaves are also fully extracted, which further improves the mulberry wine. nutritional health functions. In addition, the odorous substances of the mulberry wine obtained by the brewing process proposed by the present invention, such as butyric acid, capric acid, etc., are significantly reduced, while ethyl propionate, isoamyl acetate, ethyl butyrate, ethyl hexanoate, caprylic acid, etc. The content of beneficial volatile substances with fruit aroma or wine aroma such as ethyl ester and phenethyl acetate is significantly increased, and the content of total phenols and total anthocyanins is increased, indicating that compared with the traditional brewing process, the process of the present invention can improve the flavor characteristics of mulberry wine, Consolidates and stabilizes the color characteristics of the mulberry wine, thereby enhancing the quality of the product.

Although experimental example 1 also added mulberry leaf pieces, but did not carry out high-temperature aging, so the extraction rate of various characteristic volatile aromas and bioactive components of mulberry leaves after frost was significantly lower than that of Example 1, γ-terpinene The contents of , α-farnesene, 1-deoxynojirimycin and buckwheat in the mulberry wine of Experimental Example 1 are only 28.8%, 25.9%, 38.7% and 37.1% of those of Example 1.

Example 2

A brewing method of mulberry wine, comprising the following steps:

(1) Treatment of mulberry leaves:

a. Picking: Pick the mulberry leaves with complete leaves, yellow-green color and uniform coloring from the mulberry tree after frost in autumn;

b. Cleaning and drying: The picked mulberry leaves are cleaned with demineralized water, and then air-dried for 72 to 96 hours, and the moisture content is determined to be 18wt%;

c. Pulverization: Use a pulverizer to pulverize the mulberry leaves into small pieces of mulberry leaves with a particle size of 10-20mm, and put them into dry food special bags for storage at room temperature for later use;

(2) Fermentation of mulberry wine:

a. Harvesting and cooling: Pick the mulberry fruit that is pest-free, rot-free and fully ripe, and use a food cooler to quickly cool the freshly picked mulberry fruit, so that the skin temperature of the fruit reaches 5°C;

b Crushing into pulp: add sulfur dioxide solution with a volume concentration of 6% (v/v) to the mulberry fruit, and the addition amount is 60 mg/kg based on the mass of the mulberry fruit; then immediately use a crusher to crush the mulberry fruit to form mulberry pulp;

c Enzymatic hydrolysis: add pectinase to the mulberry pulp, the amount of which is 60 mg/kg based on the mass of the mulberry pulp, and enzymatic hydrolysis at 5°C for 12 hours;

d Squeeze the juice: after the enzymatic hydrolysis is completed, use a filter press to squeeze the mulberry pulp, discard the mulberry residue, and keep the mulberry juice;

e Adjust the sugar content and acidity: add sucrose to the mulberry juice to make the total sugar concentration reach 190g/L; add citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH of the mulberry juice reaches 3.6;

f Alcoholic fermentation: The mulberry juice was heated to 15°C, and commercialized Saccharomyces cerevisiae D254 was inoculated. The amount of dry yeast used was 250 mg/L based on the mulberry juice obtained in step (2e); the yeast was fully activated with 20% sucrose aqueous solution before inoculation. Make sure that the number of viable yeast cells at the time of inoculation reaches more than 10 ⁶ cfu/mL in the fermentation system; the fermentation is carried out at 18°C for 5 days, and the alcohol content reaches 10% (v/v) at this time, and the residual sugar concentration is lower than 4.0 g/L;

g Separation of sake: after the alcohol fermentation, immediately pour the tank to separate out the mulberry sake, and discard the fermentation residue; add 60 mg/L of sulfur dioxide solution based on the separated mulberry sake, and the volume concentration of the sulfur dioxide solution is 6% (v/v); Store at 0°C under temperature control for 30 days, discard the residue again, and obtain the supernatant liquor.

(3) Maturation and aging:

a. High-temperature aging: transfer the liquor obtained in step (2) into an aging tank with a temperature control device, a gas generating device and a stirring device, and use the temperature control device to heat the wine storage tank to quickly heat the mulberry wine to 60 ℃; add small pieces of mulberry leaves to the wine liquid, and the amount added is 5 g/L based on the wine liquid obtained in step (2); keep the wine liquid at 60 ° C for 24 hours; Pass the filtered air into the wine liquid at a constant speed through the gas generating device in the aging tank, and the amount of introduction is 10 mg/L based on the wine liquid obtained in step (2). Small pieces are well mixed;

b. Aging at room temperature:

The mulberry wine obtained after high-temperature ageing was lowered to 25°C, and the temperature was kept for 3 months; during the normal temperature aging process, filtered air was introduced into the wine, and the amount of the wine was 1 mg/day based on the wine in the aging tank. L/month, that is, 1 mg of filtered air per liter of liquor per month; stir the mulberry wine once every 25 days, and stir for 0.5 hours each time;

The said metered by the wine liquid in the aging tank refers to the real-time volume meter of the wine liquid in the aging tank before each ventilation.

(4) Post-processing:

a Preparation: filter out small pieces of mulberry leaves, and prepare mulberry wine according to the product standard T/SCPTJGJ 001-2019;

b Clarification and stability: use egg white to clarify the mulberry wine, the amount of egg white added is 0.1 g/L based on the wine obtained in step (4) a, clarify for 15 days, and then remove the precipitate by filtration;

c Freezing filtration: Transfer the wine into a freezing tank, cool it to 2°C, and keep it for 10 days; after the test is stable, filter it while cold, and control the turbidity to 0.8NTU;

d Sterilization: first filter the mulberry wine with a 0.45-micron membrane, and then continue to filter it with a 0.20-micron membrane to remove microorganisms and other impurities in the wine;

e Filling: carry out quality inspection on mulberry wine, and fill it after passing the inspection.

Example 3

A brewing method of mulberry wine, comprising the following steps:

(1) Treatment of mulberry leaves:

a. Picking: Pick the mulberry leaves with complete leaves, yellow-green color and uniform coloring from the mulberry tree after frost in autumn;

b. Washing and drying: Wash the picked mulberry leaves with demineralized water, control the moisture and freeze them in a -20°C refrigerator for 2 hours, and then put them into a freeze dryer for 24 hours of freeze drying. After freeze drying, take out the frosted mulberries. Leaf, measured moisture content is 16wt%;

c. Pulverization: Use a pulverizer to pulverize the mulberry leaves into small pieces of mulberry leaves with a particle size of 10-20mm, and put them into dry food special bags for storage at room temperature for later use;

(2) Fermentation of mulberry wine:

a. Harvesting and cooling: Pick the mulberry fruit that is pest-free, rot-free and fully ripe, and use a food cooler to quickly cool the freshly picked mulberry fruit so that the skin temperature of the fruit reaches 2°C;

b Crushing into pulp: add sulfur dioxide solution with a volume concentration of 6% (v/v) to the mulberry fruit, and the addition amount is 80 mg/kg based on the mass of the mulberry fruit; then immediately use a crusher to crush the mulberry fruit to form mulberry pulp;

c Enzymatic hydrolysis: add pectinase to the mulberry pulp in an amount of 60 mg/kg based on the mass of the mulberry pulp, enzymatic hydrolysis at 0°C for 24 hours;

d Squeeze the juice: after the enzymatic hydrolysis is completed, use a filter press to squeeze the mulberry pulp, discard the mulberry residue, and keep the mulberry juice;

e Adjust the sugar content and acidity: add sucrose to the mulberry juice to make the total sugar concentration reach 200g/L; add citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH of the mulberry juice reaches 3.5;

f Alcoholic fermentation: the mulberry juice was heated to 15°C, and commercialized Saccharomyces cerevisiae GRE was inoculated. The amount of dry yeast used was 300 mg/L based on the mulberry juice obtained in step (2e); the yeast was fully activated with 20% sucrose aqueous solution before inoculation, Make sure that the number of viable yeast cells at the time of inoculation reaches more than 10 ⁶ cfu/mL in the fermentation system; the fermentation is carried out at 15 ° C for 7 days, and the alcohol content reaches 11% (v/v) at this time, and the residual sugar concentration is lower than 4.0 g/L;

g Separation of sake: after the alcohol fermentation, immediately pour the tank to separate out the mulberry sake, and discard the fermentation residue; add 60 mg/L of sulfur dioxide solution based on the separated mulberry sake, and the volume concentration of the sulfur dioxide solution is 6% (v/v); Store at 10°C under temperature control for 15 days, discard the residue again, and obtain the supernatant liquor.

(3) Maturation and aging:

a. High-temperature aging: transfer the liquor obtained in step (2) into an aging tank with a temperature control device, a gas generating device and a stirring device, and use the temperature control device to heat the wine storage tank to quickly heat the mulberry wine to 60 ℃; add small pieces of mulberry leaves to the wine, and the amount added is 50 g/L based on the wine obtained in step (2); keep the wine at 60 ℃ for 72 hours; Pass the filtered air into the wine liquid at a constant speed through the gas generating device in the aging tank, and the amount of introduction is 10 mg/L based on the wine liquid obtained in step (2). Small pieces are well mixed;

b. Aging at room temperature:

The mulberry wine obtained after high-temperature aging was lowered to 25 °C, and the temperature was kept for 6 months; during the normal temperature aging process, filtered air was introduced into the wine, and the amount of the introduction was 1 mg/day based on the wine in the aging tank. L/month, that is, 1 mg of filtered air per liter of liquor per month; stir the mulberry wine once every 30 days, and stir for 2 hours each time;

The said metered by the wine liquid in the aging tank refers to the real-time volume meter of the wine liquid in the aging tank before each ventilation.

(4) Post-processing:

a Preparation: filter out small pieces of mulberry leaves, and prepare mulberry wine according to the product standard T/SCPTJGJ 001-2019;

b Clarification and stability: use egg white to clarify the mulberry wine, the amount of egg white added is 0.1 g/L based on the wine obtained in step (4) a, clarify for 10 days, and then remove the precipitate by filtration;

c Freezing filtration: transfer the wine into a freezing tank, cool it to 0 °C, and keep it for 5 days; after the test is stable, filter it while cold, and control the turbidity to 1NTU;

d Sterilization: first filter the mulberry wine with a 0.45-micron membrane, and then continue to filter it with a 0.20-micron membrane to remove microorganisms and other impurities in the wine;

e Filling: carry out quality inspection on mulberry wine, and fill it after passing the inspection.

The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection of the present invention. within the range.

Claims (7)

1. a brewing method of mulberry wine, is characterized in that, comprises the steps: (1) Treatment of mulberry leaves: including drying and crushing of mulberry leaves; (2) Fermentation of mulberry fruit wine: including alcoholic fermentation of mulberry juice by Saccharomyces cerevisiae; (3) Maturation and aging: the mulberry leaves obtained in step (1) are added in the process; the maturation and aging include high-temperature aging and normal-temperature aging, and the temperature of the high-temperature aging is 60-70° C. The temperature of the normal-temperature aging is 60-70° C. 20～25℃; (4) Post-processing: including clarification, freezing, filtration and filling of the liquor obtained in step (3); Wherein, the working conditions of the high-temperature aging described in step (3) are: Transfer the liquor obtained in step (2) to an aging tank, and heat the liquor to 60-70°C; add crushed mulberry leaves to it, and the addition amount is 5-50 g/L based on the liquor obtained in step (2). ; Keep the wine liquid at 60 to 70°C for 12 to 72 hours; at the same time of heat preservation, introduce oxygen with a purity of > 99.9% or filtered air into the wine liquid, and the amount of introduction is the wine obtained in step (2). Liquid meter 5～10mg/L; stir during the heat preservation process, and fully mix the gas with mulberry wine liquid and crushed mulberry leaves; The working conditions of the described room temperature aging are: The mulberry wine obtained after high-temperature aging is lowered to 20-25°C, and stored for 1-6 months; during the normal temperature aging process, oxygen or filtered air with a purity of > 99.9% is introduced into the wine, and the amount of introduction is: Based on the liquor in the aging tank, it is 1-2 mg/L/month; stirring is carried out every 25-30 days, and each stirring is 0.5-2 hours. 2. The brewing method according to claim 1, wherein the specific working conditions of step (1) are: The picked mulberry leaves are washed and then dried, and the moisture content of the dried mulberry leaves is not higher than 20wt%; the dried mulberry leaves are pulverized, and the particle size of the pulverized mulberry leaves is 10-20 mm. 3. brewing method according to claim 2, is characterized in that, described mulberry leaf is mulberry leaf after frost. 4. The brewing method according to claim 1, characterized in that, in step (2), the acidity of the mulberry juice used for fermenting mulberry wine is adjusted by using mixed acid, so that the pH of the mulberry juice reaches 3.5-3.6; The mixed acid is citric acid and malic acid, and the molar ratio of citric acid and malic acid is 1:1. 5. The brewing method according to claim 4, wherein the working conditions of step (2) are: a Harvest and cooling: Pick fresh, healthy and fully ripe mulberry fruits, and cool the mulberry fruits until the fruit temperature reaches 0～5℃; b Crushing into pulp: add sulfur dioxide solution with a volume concentration of 6% to the mulberry fruit, and the addition amount is 60-100 mg/kg based on the mass of the mulberry fruit; crush the mulberry fruit to form a mulberry pulp; c Enzymatic hydrolysis: add pectinase to the mulberry pulp, the amount of addition is 30-60 mg/kg based on the mass of the mulberry pulp, the enzymatic hydrolysis time is 12-24 hours, and the enzymatic hydrolysis temperature is 0-5 °C; d Squeeze the juice: squeeze the mulberry pulp, discard the residue, and only take the clear juice; e Adjust the sugar content and acidity: add sucrose to the mulberry juice to make the total sugar concentration reach 190-200g/L; add citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry juice reaches 3.5-3.6; f Alcohol fermentation: the mulberry juice is heated to 15°C, inoculated with Saccharomyces cerevisiae, the viable count of yeast in the fermentation system is not less than 10 ⁶ cfu/mL, the fermentation temperature is 15-18°C, and the fermentation time is 5-8 days; g Separation of sake: After the alcohol fermentation is completed, pour the mulberry sake into the tank; based on the separated mulberry sake, add 60 mg/L of sulfur dioxide solution with a volume concentration of 6%, store at 0 to 10 °C for 15 to 30 days, and discard the precipitate. , to obtain the supernatant liquor. 6. The brewing method according to claim 1, wherein the working conditions of step (4) are: a. Preparation: filter out small pieces of mulberry leaves, and prepare mulberry wine according to product standards; b Clarification and stability: use egg white to clarify the mulberry wine, the amount of egg white added is 0.05-0.1 g/L based on the liquor obtained in step (4a), and the clarification time is 10-15 days; after the wine body is clarified, filter to remove the precipitate ; c Freezing filtration: transfer the wine into a freezing tank, cool it to 0-2°C, and keep it for 5-10 days; filter, and control the turbidity below 1NTU; d Sterilization: use micron membrane to filter mulberry wine to remove microorganisms and other impurities in the wine; e Filling: The mulberry wine is filled after passing the quality inspection. 7 . The brewing method according to claim 6 , wherein the working conditions of step (4d) are: filtering the mulberry wine sequentially with a 0.45-micron membrane and a 0.20-micron membrane. 8 .