CN101619282B - Preparation method of mulberry dry red wine - Google Patents
Preparation method of mulberry dry red wine Download PDFInfo
- Publication number
- CN101619282B CN101619282B CN2009101017579A CN200910101757A CN101619282B CN 101619282 B CN101619282 B CN 101619282B CN 2009101017579 A CN2009101017579 A CN 2009101017579A CN 200910101757 A CN200910101757 A CN 200910101757A CN 101619282 B CN101619282 B CN 101619282B
- Authority
- CN
- China
- Prior art keywords
- wine
- juice
- preparation
- dry red
- red wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.
Description
Technical field
The present invention relates to the Fructus Mori juice processing technique field, be specifically related to a kind of preparation method of mulberry dry red wine.
Background technology
Sorosis is claimed mulberries again, and its nutrition is very abundant, contains glucose, VITAMINs and each seed amino acid, and is highly beneficial to HUMAN HEALTH.At present, because the seasonality of sorosis is very strong, be main how with the fresh sorosis of practicality, in order to prolong the open date of sorosis, on the market many mulberry wine drinks have appearred now, receive liking of human consumer.
But, the mulberry wine on the existing market, the prescription relative complex is like Food science; 1997, Vol 18, among the No5, and " development of mulberry wine " that Dong Yuxin delivers; Introduced in Fructus Mori juice and to add comprehensive allotment such as jujube flower honey, granulated sugar, Hydrocerol A and form, belonged to assembled alcoholic drinks, sorosis Normal juice content is low, lacks the natural flavour mountaineous and nutrition of sorosis product; In being priced at more, the low side consumer's goods, therefore, added value of product is low, can not demonstrate fully the commercial value of sorosis.
And; In the preparation process of existing mulberry wine, have will pulverize after sorosis directly ferment, be 200810044833.2 patent application document " a kind of method and product of producing mulberry fruit wine " like application number; Be exactly that sorosis is pulverized back direct fermentation; But in industrialization process, handle badly, occur the mulberry wine phenomenon of becoming sour easily, cause the rotten of wine to be ruined; Contain a large amount of sorosis skins in the sorosis after the pulverizing, exist a large amount of original assorted bacterium can cause that the heat that produces in the follow-up fermentation procedure distributes difficulty in the sorosis skin, assorted bacterium is able to ramp; Make wine spoilage; Then sorosis will abandon by the gross, cause a large amount of wastes of raw material, and increase cost of manufacture; Pollute the whole production environment simultaneously, influence subsequent production.And existing mulberry wine is dealt with improperly in the clarifying treatment operation, and technology is immature, can cause clarifying effect undesirable, in the quality guaranteed period, also can occur phenomenons such as muddy and deposition sometimes, has a strong impact on the sale of mulberry wine.
Summary of the invention
The technical problem that the present invention will solve is the above-mentioned deficiency to prior art, provides a kind of added value of product high, can demonstrate fully the higher commercial value of sorosis, and can make full use of starting material, preparation method of mulberry dry red wine that cost of manufacture is low.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of mulberry dry red wine, and its preparation technology's flow process is following:
(1) fresh sorosis selecting and cleaning;
(2) fragmentation: the sorosis after will selecting, cleaning carries out fragmentation, is crushed to 1/8～1/4 of whole fruit;
(3) squeeze the juice: the sorosis to after the fragmentation is squeezed the juice, and obtains Fructus Mori juice;
(4) sterilization: 110～121 ℃ of temperature, 3～6 seconds time;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 7%～12% white sugar,, add sulfurous acid to SO so that the total sugar content of Fructus Mori juice is 200～230g/L with Fructus Mori juice
2Content: 60～80ppm;
(6) fermentation: after composition adjust, the adding yeast, yeast and Fructus Mori juice weight ratio are 1～1.5: 10000, controlled temperature is at 10～25 ℃, fermentation time 5～10 days;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 10～20 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add finings in the former wine after ageing finishes and stir, leave standstill then and clarified in 5～10 days;
(11) filter: the former wine after will clarifying, filter with silicon bath soil filter;
(12) blend: the former wine of different batches is carried out integral body in the output ratio blend, make the wine quality and flavor consistent, replenish sulfurous acid simultaneously and make SO
2Content to 60～100ppm;
(13) deepfreeze: the former wine that will blend was deposited 7～10 days under-2～2 ℃ of conditions;
(14) filter: the wine after deepfreeze is finished, filter with cardboard;
(15) rise again: the wine after will filtering is returned to normal temperature;
(16) membrane filtration: adopt microporous membrane filters that the wine after rising again is filtered.
What the present invention was above-mentioned squeezes the juice, and adopts the Italian Xi Baimei production VS150 of company vacuum Atmosphere Presser to squeeze the juice.
Finings described in the above-mentioned steps (10) is that the weight percent that accounts for the former wine total amount of sorosis is: 0.1～0.6% bentonite and 0.1～1.0% chitosan.
Being filtered into cardboard in the above-mentioned steps (14) adopts sheet frame cardboard filter machine to filter.
Preparation method of mulberry dry red wine of the present invention, it also comprises can behind the membrane filtration, seals.
Advantage of the present invention: 1. the mulberry dry red wine of the present invention preparation, Fructus Mori juice content is high, belongs to the higher-grade consumer's goods, and added value of product is high, thereby can demonstrate fully the higher commercial value of sorosis.
2. the present invention is in preparation method of mulberry dry red wine; Adopt the Italian Xi Baimei production VS150 of company vacuum Atmosphere Presser to squeeze the juice; Thereby avoided the fruit juice oxidation that causes in the sorosis expressing process effectively; And the existence of sorosis pericarp and the heat that produces in the follow-up fermenting process that causes distributes difficulty, make wine acidifying phenomenon; And; Further guaranteed the maximum crushing juice rate of sorosis; (the sorosis crushing juice rate reaches 70～80%, than the crushing juice rate high about 5～10% of prior art) also reduced Fructus Mori juice inherent bitter taste and astringent taste, therefore; Make full use of starting material, reduced cost of manufacture, improved the quality of final mulberry dry red wine.
3. in the preparation method of mulberry dry red wine of the present invention; The clarification operation adopt to add 0.1%～0.6% the bentonite that accounts for former wine total amount and 0.1%～1.0% chitosan is clarified; Carrying out clarifying operation with traditional single bentonite of usefulness compares; Clarification back products obtained therefrom more transparent glossy (transmittance of the former wine after the clarification reaches more than 70%), and do not have muddiness and deposited phenomenon, the quality of product is more stable.
4. the present invention adopts and earlier sorosis is carried out fragmentation, and then presses extracting juice, and broken process has at first carried out refinement to sorosis, and the sorosis that more helps follow-up expressing process goes out juice.
5. the present invention adopts Fructus Mori juice is carried out ultrahigh-temperature instantaneous (UHT) sterilization earlier, and fermentation had more both kept the nutrition of sorosis and natural flavour mountaineous, had effectively avoided the phenomenon of becoming sour of mulberry wine again.
6. this product does not add sanitas, essence and pigment in the course of processing, is natural health food.Satisfy outlet and people demand to whole food.
Embodiment
Pass through embodiment below, the present invention is done describing in further detail, but the present invention not only is confined to following examples.
Embodiment 1
The preparation of mulberry dry red wine:
(1) fresh sorosis selecting and cleaning; At first pick out ninety percent ripely, the sorosis of fresh free from extraneous odour cleans sorosis with clear water then, removes silt, stone and surface microorganism etc. on the sorosis, chooses wherein branch, foreign material and mould decayed fruit again;
(2) fragmentation: the sorosis to step (1) gained carries out fragmentation then; Adopt the crusher of the TSZ-056 model of the fashionable food machinery of Jingjiang factory production that whole sorosis is carried out fragmentation; Be crushed to 1/8～1/4 of whole fruit, purpose is that whole sorosis is carried out refinement, is beneficial to out juice;
(3) squeeze the juice: adopt Italian Xi Baimei company to produce VS150 vacuum Atmosphere Presser to the sorosis after the fragmentation of step (2) gained and squeeze the juice, obtain the sorosis crushing juice rate at last and be 80% fruit juice;
(4) sterilization: the full-automatic instantaneous sterilization machine of UHT4000 that uses Zhangjiagang new U.S. star wrapping mechanism ltd to produce, at 110～115 ℃, the fruit juice to step (3) gained under 5～6 seconds conditions carries out sterilization, to kill the assorted bacterium in the feed liquid;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 8% white sugar, add sulfurous acid and make SO with Fructus Mori juice
2Content is extremely: 65ppm (adopts the SO among the GB/T15038-2006
2Detection method detects); SO
2Adding purpose mainly is to suppress varied bacteria growing, but does not suppress yeast growth;
(6) fermentation: after composition adjust, be 1.5: 10000 adding yeast according to yeast and Fructus Mori juice weight ratio, controlled temperature is at 20 ℃, fermentation time 6 days, and measuring wherein, total sugar content is regarded as fermentation ends less than 4.0g/L;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated to remove obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 15 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add in the former wine after ageing finishes and carry out finings and stir, add 0.6% the bentonite that accounts for the former wine total amount of sorosis and 0.1% chitosan, stir, clarified in static then 6 days;
(11) filter: the former wine after will clarifying, adopt Yangzhou to moisten the TSJ-016 zeyssatite machine filtration that bright Machinery Plant of Light Industry produces, remove wherein floating thing and foreign material, make product transparent glossy, there is not deposition (reaching 75%) through the detection transmittance;
(12) blend: the former wine of different batches is carried out carrying out integral body by output blend; Described former wine with different batches carries out carrying out integral body by output and blends and can be regarded as: as being example with the former wine produced in 5 days: produced 50000kg in first day; Produced 40000kg in second day; Produced 50000kg on the 3rd day, the 4th day production 20000kg, the 5th day production 60000kg; Then five days production is 220000kg; To blend 100000kg wine is example, then get first day former capacity for liquor for (50000/220000) * 100000kg, get former wine (40000/220000) * 100000kg of second day, get former wine (50000/220000) * 100000kg of the 3rd day, get former wine (20000/220000) * 100000kg of the 4th day, get former wine (60000/220000) * 100000kg of the 5th day, mix then; Promptly blend completion, replenish SO simultaneously
2Content is to 80ppm;
(13) deepfreeze: the former wine that will blend stores 8 days under-2～2 ℃ of conditions, increases the stability of wine;
(14) filter: the wine after deepfreeze is finished, filter with sheet frame cardboard filter machine, with the foreign material in the removal wine,
(15) rise again: the wine after will filtering, be returned to normal temperature, use in order to can;
(16) membrane filtration: the TSJ-012 microporous membrane filters that utilizes Shachen City, Wenzhou food machinery three factories to produce filters the wine after rising again, to remove mikrobe wherein;
(17) can, seal: will filter good wine and pour in the bottle, and in time seal.
Embodiment 2
Be employed in 116～121 ℃ in the step (4), 3～4 seconds ultrahigh-temperature instantaneous processed sterilization; The composition adjustment is added white sugar in the Fructus Mori juice after sterilization in the step (5), adds weight percent and counts 12% white sugar with Fructus Mori juice, adds sulfurous acid and makes SO
2Content is extremely: 80ppm; Clarification in the step (10): add in the former wine after ageing finishes and carry out finings and stir, add 0.2% the bentonite that accounts for the former wine total amount of sorosis and 0.8% chitosan and clarify; Other preparation processes are with embodiment 1.
Claims (4)
1. preparation method of mulberry dry red wine, it is characterized in that: its preparation technology's flow process is following:
(1) fresh sorosis selecting and cleaning;
(2) fragmentation: the sorosis after will selecting, cleaning carries out fragmentation, is crushed to 1/8～1/4 of whole fruit;
(3) squeeze the juice: the sorosis to after the fragmentation is squeezed the juice, and obtains Fructus Mori juice;
(4) sterilization: 110～121 ℃ of temperature, 3～6 seconds time;
(5) composition adjustment: add white sugar in the Fructus Mori juice after sterilization, add weight percent and count 7%～12% white sugar with Fructus Mori juice, the Fructus Mori juice total sugar content is reached: 220～230g/L adds sulfurous acid to SO
2Content: 60～80ppm;
(6) fermentation: after composition adjust, the adding yeast, yeast and Fructus Mori juice weight ratio are 1～1.5: 10000, controlled temperature is at 10～25 ℃, fermentation time 5～10 days;
(7) pour in down a chimney: after the fermentation ends, the puree that is deposited in the wine pot bottom separated obtaining former wine with foreign material;
(9) ageing: former wine is changed in the ageing jar, under 10～20 ℃ of temperature condition, deposit more than half a year;
(10) clarification: add finings in the former wine after ageing finishes and stir, leave standstill then and clarified in 5～10 days;
(11) filter: the former wine after will clarifying, filter with silicon bath soil filter;
(12) blend: the former wine of different batches is carried out integral body in the output ratio blend, make the wine quality and flavor consistent, replenish sulfurous acid simultaneously and make SO
2Content to 60～100ppm;
(13) deepfreeze: the former wine that will blend was deposited 7～10 days under-2～2 ℃ of conditions;
(14) filter: the wine after deepfreeze is finished, filter with cardboard;
(15) rise again: the wine after will filtering is returned to normal temperature;
(16) membrane filtration: adopt microporous membrane filters that the wine after rising again is filtered;
Finings in the said step (10) is bentonite and chitosan, and the weight percent that they account for former wine total amount is: bentonite 0.1%～0.6%, chitosan 0.1%～1.0%.
2. preparation method of mulberry dry red wine according to claim 1 is characterized in that: the squeezing the juice to adopting the vacuum Atmosphere Presser to squeeze the juice of said step (3).
3. preparation method of mulberry dry red wine according to claim 1 is characterized in that: being filtered into cardboard in the said step (14) adopts sheet frame cardboard filter machine to filter.
4. preparation method of mulberry dry red wine according to claim 1 is characterized in that: it also comprises can behind the membrane filtration, seals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101017579A CN101619282B (en) | 2009-08-11 | 2009-08-11 | Preparation method of mulberry dry red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101017579A CN101619282B (en) | 2009-08-11 | 2009-08-11 | Preparation method of mulberry dry red wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101619282A CN101619282A (en) | 2010-01-06 |
| CN101619282B true CN101619282B (en) | 2012-05-23 |
Family
ID=41512695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101017579A Active CN101619282B (en) | 2009-08-11 | 2009-08-11 | Preparation method of mulberry dry red wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101619282B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250718B (en) * | 2011-06-20 | 2013-07-03 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
| CN102242042B (en) * | 2011-07-07 | 2016-03-23 | 句容市东方紫酒业有限公司 | A kind of making method of Mublerry wine |
| CN102344868B (en) * | 2011-10-26 | 2013-04-03 | 浙江医药高等专科学校 | Method for preparing mulberry brandy |
| CN102618427B (en) * | 2012-04-12 | 2014-09-17 | 新疆天山莲药业有限公司 | Method for improving stability of herba saussurea involucratae healthcare grape wine |
| CN103087890A (en) * | 2013-02-19 | 2013-05-08 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry liqueur |
| CN103205343A (en) * | 2013-03-22 | 2013-07-17 | 浙江医药高等专科学校 | Novel mulberry dry red wine preparation method |
| CN103305387B (en) * | 2013-07-02 | 2014-09-10 | 长江师范学院 | Preparation process of mulberry fruit wine |
| CN105199896A (en) * | 2015-09-12 | 2015-12-30 | 阜阳市辉源果桑科技产业园有限公司 | Preparation method of novel mulberry dry red wine |
| CN106010875A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Method for producing mulberry dry red wine in full fermentation type factorization way |
| CN107446744A (en) * | 2017-09-15 | 2017-12-08 | 安徽邦蕴物流有限公司 | A kind of brewing production process of extra dry red wine mulberry wine |
| CN107384689A (en) * | 2017-09-15 | 2017-11-24 | 安徽邦蕴物流有限公司 | A kind of brewing production process of semi-sweet sorosis red wine |
| CN108102831A (en) * | 2018-02-08 | 2018-06-01 | 集安福海葡萄酒有限公司 | A kind of gen-seng grape wine and preparation method thereof |
| CN108410634A (en) * | 2018-05-22 | 2018-08-17 | 苏州先蚕丝绸有限公司 | The preparation method of sorosis red wine |
| CN109181980A (en) * | 2018-10-15 | 2019-01-11 | 重庆农笑农业发展有限公司 | Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof |
| CN112899108A (en) * | 2021-04-22 | 2021-06-04 | 江西山谷春生态农业发展有限公司 | Production process of mulberry wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168920A (en) * | 1996-06-19 | 1997-12-31 | 王嘉荣 | Method for preparing mulberry sack |
| CN1315497A (en) * | 2000-03-28 | 2001-10-03 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
| CN1644673A (en) * | 2004-10-29 | 2005-07-27 | 西北农林科技大学 | Morat wine production |
| CN101092593A (en) * | 2006-06-21 | 2007-12-26 | 郑建玮 | Method for preparing red wine of mulberry |
| CN101260355A (en) * | 2008-02-25 | 2008-09-10 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry fruit wine and products thereof |
-
2009
- 2009-08-11 CN CN2009101017579A patent/CN101619282B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168920A (en) * | 1996-06-19 | 1997-12-31 | 王嘉荣 | Method for preparing mulberry sack |
| CN1315497A (en) * | 2000-03-28 | 2001-10-03 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
| CN1644673A (en) * | 2004-10-29 | 2005-07-27 | 西北农林科技大学 | Morat wine production |
| CN101092593A (en) * | 2006-06-21 | 2007-12-26 | 郑建玮 | Method for preparing red wine of mulberry |
| CN101260355A (en) * | 2008-02-25 | 2008-09-10 | 南充市千年绸都第一坊酒业有限公司 | Method for producing mulberry fruit wine and products thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101619282A (en) | 2010-01-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101619282B (en) | Preparation method of mulberry dry red wine | |
| CN101623116B (en) | Preparation method of clear mulberry juice drink | |
| CN103205343A (en) | Novel mulberry dry red wine preparation method | |
| CN101531965B (en) | Method for preparing pineapple peel residue fruit vinegar | |
| CN103805402B (en) | Production method of fortuneana wine | |
| CN102329710A (en) | Process for brewing mulberry distilled liquor | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN102604789A (en) | Production technology of fructus phyllanthi wine | |
| CN103114019B (en) | Production method of lemon fruit wine | |
| CN102488013A (en) | Preparation method of asparagus and natto health drink | |
| CN105199896A (en) | Preparation method of novel mulberry dry red wine | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN101003774A (en) | Method for producing wine of navel orange | |
| CN104336696A (en) | Nectarine and fruit vinegar beverage and preparation method thereof | |
| CN111269789A (en) | Formula and brewing method of honey wine | |
| CN103666929B (en) | Preparation method of tea-flavored wine | |
| CN104146311A (en) | Pure raw mango rice vinegar beverage and preparation method thereof | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN104371871A (en) | Preparation technology for abelmoschus esculentus wine | |
| CN101697834A (en) | Lactic acid fermentation fruit juice and drink | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN105647760B (en) | The preparation method of blueberry fruit wine | |
| CN101260350B (en) | Technique for processing Qiyexian apple dry white wine and products thereof | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN102864059A (en) | Full-juice fermented yam wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150914 Address after: 315100 Zhejiang city of Ningbo province Yinzhou District County Road No. 888 East Patentee after: Zhejiang Pharmaceutical College Address before: 315104, Zhejiang, Ningbo, Yinzhou District should be under Street Bay Village Patentee before: Ningbo Tiangong Fazenda Fruit Juice & Fruit Wine Co., Ltd. |