CN111073784B - Brewing method of mulberry wine - Google Patents
Brewing method of mulberry wine Download PDFInfo
- Publication number
- CN111073784B CN111073784B CN202010211720.8A CN202010211720A CN111073784B CN 111073784 B CN111073784 B CN 111073784B CN 202010211720 A CN202010211720 A CN 202010211720A CN 111073784 B CN111073784 B CN 111073784B
- Authority
- CN
- China
- Prior art keywords
- mulberry
- wine
- temperature
- ageing
- leaves
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
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
Technical Field
The invention belongs to the field of aging of alcoholic beverages, and particularly relates to a brewing method of mulberry wine.
Background
The mulberry is a wild fruit with both nutritional value and medicinal value, and is rich in nutritional ingredients such as vitamins, minerals, amino acids and the like, and bioactive ingredients such as resveratrol, polysaccharide, flavone, anthocyanin and the like. The mulberry wine has abundant mulberry resources, researches on comprehensive utilization of mulberries and product development are gradually increased in recent years, and various mulberry processed products including mulberry wine, mulberry beverages and the like appear on the market.
The mulberry wine brewing has a long history, and the famous Chinese medicine book 'Bencao gang mu' in China has the mulberry juice drinking to dispel the effects of alcohol and poisoning; the record of brewing wine, inducing diuresis and relieving swelling. The mulberry wine is one of deep processed products of mulberries, and can be mainly divided into two types of fermented wine and compound wine according to different production processes. The compound wine is a traditional method for preparing the mulberry wine in China, is still used up to now, is improved on the basis of the traditional method, researches a plurality of new preparation processes and wine varieties, and the currently marketed mulberry wine is mainly prepared. At present, the mulberry fermented wine is developed quickly in the research and production of China, but the problems of unclear product style and characteristics, unstable product quality and the like exist all the time, especially the problems of brownish color, increased volatile acid, peculiar smell and the like seriously restrict the expanded production of the mulberry wine, and the market reaction is poor. How to innovate or optimize and improve the prior art so as to make the style of the mulberry wine more prominent and the wine body more stable is a key problem which needs to be solved urgently.
The mulberry leaves are 'homologous food of medicine and food' approved by the national ministry of health. Modern researches show that the mulberry leaves contain various physiological active substances such as rich alkaloids, flavones, glycosides, sterols, amino acids, vitamins, mineral substances and the like, have various health-care effects of resisting inflammation, resisting aging, reducing blood sugar, blood pressure, blood fat and the like, and are expected to become important treatment medicines and functional foods for some senile diseases. A multipurpose development channel of mulberry leaves is found, so that natural resources can be fully utilized, and the flavor and the health-care function of food can be improved. The frosted mulberry leaves have higher calcium and magnesium contents and lighter color than spring mulberry leaves, and are more suitable to be used as additives.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a brewing method of mulberry wine, which aims to solve the problems of unstable quality and unsharp style characteristics of the conventional mulberry wine by using frosted mulberry leaves and the improvement of a curing and ageing process, increases the types and contents of natural healthy active substances of the mulberry wine and has stronger health care function.
The specific technical scheme is as follows:
a brewing method of mulberry wine 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).
Further, the working conditions of the high-temperature aging in the step (3) are as follows:
transferring the wine liquid obtained in the step (2) to an ageing tank, and heating the wine liquid to 60-70 ℃; adding crushed mulberry leaves into the wine in an amount of 5-50 g/L based on the wine obtained in the step (2); preserving the heat of the liquor at the temperature of 60-70 ℃ for 12-72 hours; while preserving heat, introducing oxygen with the purity of more than 99.9% or filtered air into the wine liquor, wherein the introduction amount is 5-10 mg/L based on the wine liquor obtained in the step (2); stirring in the process of heat preservation, and fully mixing the gas with the mulberry wine liquid and the crushed mulberry leaves;
in the high-temperature aging, oxygen or air is introduced at a constant speed in the whole process of heat preservation;
wherein, the step of obtaining the wine level in the step (2) refers to the step of obtaining the wine level in the step (2) transferred to the ageing tank.
Further, the working conditions of the normal temperature ageing are as follows:
reducing the temperature of the mulberry wine liquid obtained after high-temperature aging to 20-25 ℃, and storing for 1-6 months; in the normal-temperature ageing process, introducing oxygen with the purity of more than 99.9% or filtered air into the wine liquid, wherein the introduction amount is 1-2 mg/L/month calculated by the wine liquid in the ageing tank, namely 1-2 mg of oxygen or filtered air is added into each liter of wine liquid every month; stirring every 25-30 days for 0.5-2 hours, and fully mixing the mulberry wine, the crushed mulberry leaves and the introduced gas.
Wherein the wine measured in the aging tank is measured by the real-time volume of the wine in the aging tank before each ventilation.
Further, the specific working conditions of the step (1) are as follows:
cleaning picked mulberry leaves, and drying, wherein the moisture content of the dried mulberry leaves is not higher than 20 wt%; and crushing the dried mulberry leaves, wherein the particle size of the crushed mulberry leaves is 10-20 mm.
Wherein, the washing water of the mulberry leaves is preferably softened water, and the drying is preferably freeze drying or natural air drying in the shade.
The mulberry leaves are preferably frosted mulberry leaves, namely mulberry leaves picked from mulberry trees after frost in autumn. The mulberry leaves with complete leaves and uniform color are selected for picking.
Further, in the step (2), before fermentation, the acidity of the mulberry juice for fermenting the mulberry fruit wine is adjusted by using mixed acid, so that the pH value of the mulberry juice reaches 3.5-3.6; the mixed acid is citric acid and malic acid, and the molar ratio of the citric acid to the malic acid is 1: 1.
and further, sugar degree adjustment is carried out before acidity adjustment, specifically, sucrose is added into the mulberry juice, so that the total sugar concentration reaches 190-200 g/L.
Wherein, the working conditions of the step (2) are preferably as follows:
a, harvesting and cooling: picking fresh, healthy and completely mature mulberry fruits, and cooling the mulberry fruits until the temperature of the fruits reaches 0-5 ℃; the mulberry fruit is suitable for being rapidly cooled immediately and can be realized by a food cooler;
b, crushing into slurry: adding a sulfur dioxide solution with the volume concentration of 6% (v/v) into the mulberry fruit, wherein the adding amount is 60-100 mg/kg based on the mass of the mulberry fruit; crushing mulberry fruits to form mulberry pulp;
c, enzymolysis: adding pectinase into the mulberry pulp, wherein the adding amount is 30-60 mg/kg based on the mass of the mulberry pulp, the enzymolysis time is 12-24 hours, and the enzymolysis temperature is 0-5 ℃;
d, squeezing and juice extraction: squeezing the mulberry pulp, removing residues, and only taking clear juice;
e, adjusting the sugar degree and the acidity: adding sucrose into the mulberry clear juice to enable the total sugar concentration to reach 190-200 g/L; adding citric acid and malic acid in a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry clear juice reaches 3.5-3.6;
and f, alcoholic fermentation: heating the mulberry juice to 15 deg.C, inoculating Saccharomyces cerevisiae with viable count of yeast not less than 106cfu/mL, the fermentation temperature is 15-18 ℃, and the fermentation time is 5-8 days; fermenting until the alcoholic strength reaches 10-12% (v/v) and the residual sugar is lower than 4.0g/L, and finishing fermentation;
g, separating sake: after the alcoholic fermentation is finished, pouring into a tank to separate the mulberry sake; adding 60mg/L of sulfur dioxide solution in terms of the separated mulberry sake, wherein the volume concentration of the sulfur dioxide solution is 6%; storing for 15-30 days at 0-10 ℃, discarding the precipitate, and obtaining supernatant liquor.
Further, the working conditions of the step (4) are as follows:
a, blending: filtering small mulberry leaves, and blending the mulberry wine according to a product standard T/SCPTJGJ 001-;
b, clarification and stabilization: clarifying the mulberry wine by utilizing egg white, wherein the addition amount of the egg white is 0.05-0.1 g/L calculated by the wine liquid obtained in the step (4 a), and the clarification time is 10-15 days; after the wine body is clarified, filtering to remove precipitates to obtain stable mulberry wine;
c, freezing and filtering: transferring the wine liquid into a freezing tank, cooling to 0-2 ℃, and keeping for 5-10 days; filtering, and controlling the turbidity below 1 NTU;
d, sterilization: filtering the mulberry wine by adopting a micron membrane to remove microorganisms and other impurities in the wine;
e, filling: and (5) filling the mulberry wine after the quality inspection is qualified.
Wherein, the working conditions of the step (4 d) are as follows: filtering the mulberry wine by adopting a 0.45 micron membrane and a 0.20 micron membrane in sequence.
The invention has the following beneficial effects:
1. in the brewing process of the mulberry wine, through the measures of adding frosted mulberry leaves, curing and ageing, introducing high-purity oxygen or filtering air and regularly stirring, volatile components and non-volatile bioactive components in the mulberry leaves can be effectively released in a short time, so that the volatile components and the non-volatile bioactive components are quickly blended into the mulberry wine, the method plays an important role in improving the flavor complexity and uniqueness of the mulberry wine and enriching the types and content of active substances such as alkaloid in the mulberry wine, and the product quality is effectively improved.
2. The mulberry juice has complex components, is easy to cause the problems of pollution, mixed bacteria, pigment oxidation and the like, uses mixed organic acid consisting of citric acid and malic acid according to the same proportion to pre-adjust when adjusting the acidity of the juice, reduces the pH value of the mulberry juice to 3.5-3.6, and has a plurality of beneficial effects, including: 1) the mulberry fruit is adjusted by using organic acid in the mulberry fruit, and other exogenous acid is not introduced. The organic acid in the mulberry fruit is mainly malic acid and citric acid, and almost does not contain tartaric acid, and the mixed acid is used for adjustment, so that convenience is provided for the aging operation in the later period, and tartaric crystals are not generated; 2) the pH value of the mulberry juice is controlled within the range of 3.5-3.6, so that the growth of a large number of acid-fast mixed bacteria can be inhibited, pigment substances such as anthocyanin in the juice are kept stable, and the fresh color of the mulberry juice or the mulberry wine is favorably maintained.
3. The brewing process of the mulberry wine is subjected to targeted overall optimization, and comprises the processes of rapid cooling after mulberry fruit picking, rapid low-temperature fermentation with pure fruit juice as a raw material, rapid low-temperature clarification after fermentation and the like, so that the fermentation aroma of the wine can be greatly improved, unpleasant aromas such as slight odor, rubber, green and the like brought by mulberry fruit residues are reduced, the complexity of the aroma of the mulberry wine is increased, and the flavor quality of the product is improved.
4. The heating and curing process has the effect of efficiently extracting the effective components of the mulberry leaves, and can effectively kill most microorganisms in the wine liquid by means of heating and temperature maintaining, so that the quality stability of the mulberry wine is improved, and the safety quality of the product is improved.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Pectinase Lallzyme HC in the examples of the inventionTMPurchased from France Raman group, with the unit of activity of 120-180U/g; the dried Saccharomyces cerevisiae Lalvin BM4 x 4 was obtained from French Raman group and contains live yeast>1010cfu/g。
Example 1
A brewing method of mulberry wine comprises the following steps:
(1) and (3) mulberry leaf treatment:
a. picking: picking mulberry leaves which are complete in leaves, yellow green in color and uniform in color from mulberry trees frosted in autumn;
b. cleaning and drying: cleaning picked mulberry leaves with softened water, controlling the water content to be dry, freezing the mulberry leaves in a refrigerator at the temperature of-20 ℃ for 2 hours, then putting the mulberry leaves into a freeze dryer for freeze drying for 24 hours, taking out frosted mulberry leaves after freeze drying, and measuring the water content to be 16 wt%;
c. crushing: crushing mulberry leaves into small mulberry leaf blocks with the particle size of 10-20 mm by using a crusher, and putting the small mulberry leaf blocks into a special dry food bag for storage at normal temperature for later use;
(2) and (3) fermenting the mulberry fruit wine:
a. harvesting and cooling: picking mulberry fruits which are free of insect damage, rot and mature completely, and rapidly cooling the freshly picked mulberry fruits by using a food cooling machine to enable the skin temperature of the fruits to reach 0 ℃;
b, crushing into slurry: adding sulfur dioxide solution with volume concentration of 6% (v/v) into the mulberry fruit, wherein the adding amount is 100mg/kg based on the mass of the mulberry fruit; then, crushing the mulberry fruit by using a crusher immediately to form mulberry fruit pulp;
c, enzymolysis: adding pectinase into the mulberry pulp, wherein the addition amount is 60mg/kg based on the mass of the mulberry pulp, and carrying out enzymolysis for 24 hours at 0 ℃;
d, squeezing and juice extraction: after enzymolysis, squeezing the mulberry pulp by using a filter press, removing mulberry residues, and keeping clear mulberry juice;
e, adjusting the sugar degree and the acidity: adding sucrose into the mulberry clear juice to enable the total sugar concentration to reach 200 g/L; adding citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry clear juice reaches 3.5;
and f, alcoholic fermentation: heating the mulberry clear juice to 15 ℃, inoculating commercial saccharomyces cerevisiae GRE, wherein the using amount of dry yeast is 300mg/L based on the mulberry juice obtained in the step (2 e); fully activating with 20% sucrose water solution before yeast inoculation to ensure that the viable count of yeast reaches 10 in the fermentation system6cfu/mL or more; fermenting at 15 deg.C for 7 days until the alcohol content reaches 11% (v/v) and the residual sugar concentration is lower than 4.0 g/L;
g, separating sake: after the alcoholic fermentation is finished, immediately pouring the tank to separate out the mulberry sake, and discarding the fermentation residue; adding 60mg/L of sulfur dioxide solution in terms of the separated mulberry sake, wherein the volume concentration of the sulfur dioxide solution is 6% (v/v); storing at 10 deg.C for 15 days, and discarding residue to obtain supernatant.
(3) Aging:
a. high-temperature aging: transferring the wine liquid obtained in the step (2) to an ageing tank with a temperature control device, a gas generation device and a stirring device, and heating the wine storage tank by using the temperature control device to quickly heat the mulberry wine to 70 ℃; adding small mulberry leaf blocks into the wine liquor, wherein the adding amount is 50g/L of the wine liquor obtained in the step (2); keeping the wine at 70 ℃ for 12 hours; while preserving heat (namely the whole process of preserving heat), introducing oxygen with the purity of more than 99.9 percent into the wine liquid at a constant speed through a gas generating device in the ageing tank, wherein the introduction amount is 5mg/L based on the wine liquid obtained in the step (2); stirring in the process of heat preservation, and fully mixing oxygen with the mulberry wine liquid and the small mulberry leaves;
b. aging at normal temperature:
reducing the temperature of the mulberry wine liquid obtained after high-temperature ageing to 20 ℃, and introducing oxygen with the purity of more than 99.9% into the wine liquid, wherein the introduction amount is 2mg/L based on the wine liquid in the ageing tank; continuously maintaining the temperature of 20 ℃ for storage for 1 month; stirring the wine liquid for 1 hour when the wine liquid is stored at normal temperature for 25 days;
(4) and (3) post-treatment:
a, blending: filtering small mulberry leaves, and blending the mulberry wine according to a product standard T/SCPTJGJ 001-;
b, clarification and stabilization: clarifying the mulberry wine by utilizing egg white, wherein the addition amount of the egg white is 0.05g/L calculated by the wine liquid obtained in the step (4) a, clarifying for 15 days, and filtering to remove precipitates;
c, freezing and filtering: transferring the liquor into a freezing tank, cooling to 0 deg.C, and maintaining for 5 days; filtering while the solution is cold after the solution is tested to be stable, and controlling the turbidity to be 1 NTU;
d, sterilization: filtering the mulberry wine by using a 0.45 micron membrane, and then continuously filtering by using a 0.20 micron membrane to remove microorganisms and other impurities in the wine;
e, filling: and (4) carrying out quality inspection on the mulberry wine, and filling after the mulberry wine is qualified.
Experimental example 1
The technical scheme of the experimental example 1 is different from that of the embodiment 1 in that the step (3) is as follows:
transferring the wine liquid obtained in the step (2) to an ageing tank with a temperature control device, a gas generation device and a stirring device, controlling the temperature of the wine liquid at 20 ℃, and adding small mulberry leaf blocks into the wine liquid, wherein the adding amount is 50g/L calculated by the wine liquid obtained in the step (2); introducing oxygen with the purity of more than 99.9 percent into the wine liquid, wherein the introduction amount is 2mg/L calculated by the wine liquid in the ageing tank; continuously maintaining the temperature of 20 ℃ for storage for 1 month; on day 25 of storage at ambient temperature, the wine was stirred for 1 hour.
Namely, experimental example 1 differs from example 1 in that: after the mulberry leaves are added, the high-temperature ageing process is not carried out, and the normal-temperature ageing is directly carried out.
The rest of the technical scheme is the same as that of the embodiment 1.
Experiment 1 example 1, experiment 1 comparing the aroma and bioactive component content of conventional mulberry wine
The aroma and the content of bioactive components of the mulberry wine obtained in example 1 and experimental example 1 were compared with those of the conventional mulberry wine. The traditional mulberry wine is a common mulberry wine in the market, no mulberry leaf is added, and the aging process is a traditional aging method at normal temperature without introducing oxygen. The comparative results are shown in Table 1.
TABLE 1 Table of data comparing aroma and bioactive component contents of Mori fructus wine
As can be seen from the comparative data in the table, the mulberry wine obtained by the invention contains various characteristic volatile aroma components of frosted mulberry leaves, such as gamma-terpinene, alpha-farnesene and 3-hexene-1-alcohol acetate, and the uniqueness and complexity of the aroma of the mulberry wine are enhanced; bioactive components such as 1-deoxynojirimycin, buckwheat alkali and the like in the mulberry leaves are fully extracted, so that the nutrition and health care functions of the mulberry wine are further improved. In addition, the contents of peculiar smell substances such as butyric acid and capric acid in the mulberry wine obtained by the brewing process provided by the invention are obviously reduced, the contents of beneficial volatile substances with fruity or bouquet such as ethyl propionate, isoamyl acetate, ethyl butyrate, ethyl caproate, ethyl caprylate and phenethyl acetate are obviously increased, and the contents of total phenols and total anthocyanins are increased.
In experimental example 1, although small pieces of mulberry leaves were added, high-temperature aging was not performed, so that the extraction rates of various characteristic volatile aromas and bioactive components of the mulberry leaves after frosting were significantly lower than those of example 1, and the contents of γ -terpinene, α -farnesene, 1-deoxynojirimycin and buckwheat base in the mulberry wine of experimental example 1 were only 28.8%, 25.9%, 38.7% and 37.1% of those of the mulberry wine of example 1.
Example 2
A brewing method of mulberry wine comprises the following steps:
(1) and (3) mulberry leaf treatment:
a. picking: picking mulberry leaves which are complete in leaves, yellow green in color and uniform in color from mulberry trees frosted in autumn;
b. cleaning and drying: cleaning picked mulberry leaves with softened water, naturally drying for 72-96 hours, and determining that the water content is 18 wt%;
c. crushing: crushing mulberry leaves into small mulberry leaf blocks with the particle size of 10-20 mm by using a crusher, and putting the small mulberry leaf blocks into a special dry food bag for storage at normal temperature for later use;
(2) and (3) fermenting the mulberry fruit wine:
a. harvesting and cooling: picking mulberry fruits which are free of insect damage, rot and mature completely, and rapidly cooling the freshly picked mulberry fruits by using a food cooling machine to enable the skin temperature of the fruits to reach 5 ℃;
b, crushing into slurry: adding sulfur dioxide solution with volume concentration of 6% (v/v) into the mulberry fruit, wherein the adding amount is 60mg/kg based on the mass of the mulberry fruit; then, crushing the mulberry fruit by using a crusher immediately to form mulberry fruit pulp;
c, enzymolysis: adding pectinase into the mulberry pulp, wherein the addition amount is 60mg/kg based on the mass of the mulberry pulp, and carrying out enzymolysis for 12 hours at 5 ℃;
d, squeezing and juice extraction: after enzymolysis, squeezing the mulberry pulp by using a filter press, removing mulberry residues, and keeping clear mulberry juice;
e, adjusting the sugar degree and the acidity: adding sucrose into the mulberry clear juice to enable the total sugar concentration to reach 190 g/L; adding citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry clear juice reaches 3.6;
and f, alcoholic fermentation: heating the mulberry clear juice to 15 ℃, inoculating commercial saccharomyces cerevisiae D254, wherein the use amount of the dry yeast is 250mg/L based on the mulberry juice obtained in the step (2 e); fully activating with 20% sucrose water solution before yeast inoculation to ensure that the viable count of yeast reaches 10 in the fermentation system6cfu/mL or more; fermenting at 18 deg.C for 5 days until the alcohol content reaches 10% (v/v) and the residual sugar concentration is lower than 4.0 g/L;
g, separating sake: after the alcoholic fermentation is finished, immediately pouring the tank to separate out the mulberry sake, and discarding the fermentation residue; adding 60mg/L of sulfur dioxide solution in terms of the separated mulberry sake, wherein the volume concentration of the sulfur dioxide solution is 6% (v/v); storing at 0 deg.C for 30 days, and discarding residue to obtain supernatant.
(3) Aging:
a. high-temperature aging: transferring the wine liquid obtained in the step (2) to an ageing tank with a temperature control device, a gas generation device and a stirring device, and heating the wine storage tank by using the temperature control device to quickly heat the mulberry wine to 60 ℃; adding small mulberry leaf blocks into the wine liquor, wherein the adding amount is 5g/L of the wine liquor obtained in the step (2); keeping the wine liquid at 60 ℃ for 24 hours; while preserving heat (namely the whole process of preserving heat), introducing filtered air into the wine liquid at a constant speed through a gas generating device in the ageing tank, wherein the introduction amount is 10mg/L calculated by the wine liquid obtained in the step (2); stirring in the process of heat preservation, and fully mixing oxygen with the mulberry wine liquid and the small mulberry leaves;
b. aging at normal temperature:
reducing the temperature of the mulberry wine liquid obtained after high-temperature aging to 25 ℃, and continuously keeping the temperature for storing for 3 months; in the process of normal temperature ageing, filtered air is introduced into the wine liquid, the introduction amount is 1 mg/L/month calculated by the wine liquid in the ageing tank, namely 1mg of filtered air is added into each liter of wine liquid every month; stirring the mulberry wine once every 25 days, and stirring for 0.5 hour each time;
the wine in the aging tank is measured by the real-time volume of the wine in the aging tank before each ventilation.
(4) And (3) post-treatment:
a, blending: filtering small mulberry leaves, and blending the mulberry wine according to a product standard T/SCPTJGJ 001-;
b, clarification and stabilization: clarifying the mulberry wine by utilizing egg white, wherein the addition amount of the egg white is 0.1g/L calculated by the wine obtained in the step (4) a, clarifying for 15 days, and filtering to remove precipitates;
c, freezing and filtering: transferring the liquor into a freezing tank, cooling to 2 deg.C, and maintaining for 10 days; filtering while cold after the test is stable, and controlling the turbidity to be 0.8 NTU;
d, sterilization: filtering the mulberry wine by using a 0.45 micron membrane, and then continuously filtering by using a 0.20 micron membrane to remove microorganisms and other impurities in the wine;
e, filling: and (4) carrying out quality inspection on the mulberry wine, and filling after the mulberry wine is qualified.
Example 3
A brewing method of mulberry wine comprises the following steps:
(1) and (3) mulberry leaf treatment:
a. picking: picking mulberry leaves which are complete in leaves, yellow green in color and uniform in color from mulberry trees frosted in autumn;
b. cleaning and drying: cleaning picked mulberry leaves with softened water, controlling the water content to be dry, freezing the mulberry leaves in a refrigerator at the temperature of-20 ℃ for 2 hours, then putting the mulberry leaves into a freeze dryer for freeze drying for 24 hours, taking out frosted mulberry leaves after freeze drying, and measuring the water content to be 16 wt%;
c. crushing: crushing mulberry leaves into small mulberry leaf blocks with the particle size of 10-20 mm by using a crusher, and putting the small mulberry leaf blocks into a special dry food bag for storage at normal temperature for later use;
(2) and (3) fermenting the mulberry fruit wine:
a. harvesting and cooling: picking mulberry fruits which are free of insect damage, rot and mature completely, and rapidly cooling the freshly picked mulberry fruits by using a food cooling machine to enable the skin temperature of the fruits to reach 2 ℃;
b, crushing into slurry: adding sulfur dioxide solution with volume concentration of 6% (v/v) into the mulberry fruit, wherein the adding amount is 80mg/kg based on the mass of the mulberry fruit; then, crushing the mulberry fruit by using a crusher immediately to form mulberry fruit pulp;
c, enzymolysis: adding pectinase into the mulberry pulp, wherein the addition amount is 60mg/kg based on the mass of the mulberry pulp, and carrying out enzymolysis for 24 hours at 0 ℃;
d, squeezing and juice extraction: after enzymolysis, squeezing the mulberry pulp by using a filter press, removing mulberry residues, and keeping clear mulberry juice;
e, adjusting the sugar degree and the acidity: adding sucrose into the mulberry clear juice to enable the total sugar concentration to reach 200 g/L; adding citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry clear juice reaches 3.5;
and f, alcoholic fermentation: heating the mulberry clear juice to 15 ℃, inoculating commercial saccharomyces cerevisiae GRE, wherein the using amount of dry yeast is 300mg/L based on the mulberry juice obtained in the step (2 e); fully activating with 20% sucrose water solution before yeast inoculation to ensure that the viable count of yeast reaches 10 in the fermentation system6cfu/mL or more; fermenting at 15 deg.C for 7 days until the alcohol content reaches 11% (v/v) and the residual sugar concentration is lower than 4.0 g/L;
g, separating sake: after the alcoholic fermentation is finished, immediately pouring the tank to separate out the mulberry sake, and discarding the fermentation residue; adding 60mg/L of sulfur dioxide solution in terms of the separated mulberry sake, wherein the volume concentration of the sulfur dioxide solution is 6% (v/v); storing at 10 deg.C for 15 days, and discarding residue to obtain supernatant.
(3) Aging:
a. high-temperature aging: transferring the wine liquid obtained in the step (2) to an ageing tank with a temperature control device, a gas generation device and a stirring device, and heating the wine storage tank by using the temperature control device to quickly heat the mulberry wine to 60 ℃; adding small mulberry leaf blocks into the wine liquor, wherein the adding amount is 50g/L of the wine liquor obtained in the step (2); keeping the wine liquid at 60 ℃ for 72 hours; while preserving heat (namely the whole process of preserving heat), introducing filtered air into the wine liquid at a constant speed through a gas generating device in the ageing tank, wherein the introduction amount is 10mg/L calculated by the wine liquid obtained in the step (2); stirring in the process of heat preservation, and fully mixing oxygen with the mulberry wine liquid and the small mulberry leaves;
b. aging at normal temperature:
reducing the temperature of the mulberry wine liquid obtained after high-temperature aging to 25 ℃, and continuously keeping the temperature for storing for 6 months; in the process of normal temperature ageing, filtered air is introduced into the wine liquid, the introduction amount is 1 mg/L/month calculated by the wine liquid in the ageing tank, namely 1mg of filtered air is added into each liter of wine liquid every month; stirring the mulberry wine once every 30 days, and stirring for 2 hours every time;
the wine in the aging tank is measured by the real-time volume of the wine in the aging tank before each ventilation.
(4) And (3) post-treatment:
a, blending: filtering small mulberry leaves, and blending the mulberry wine according to a product standard T/SCPTJGJ 001-;
b, clarification and stabilization: clarifying the mulberry wine by utilizing egg white, wherein the addition amount of the egg white is 0.1g/L calculated by the wine obtained in the step (4) a, clarifying for 10 days, and filtering to remove precipitates;
c, freezing and filtering: transferring the liquor into a freezing tank, cooling to 0 deg.C, and maintaining for 5 days; filtering while the solution is cold after the solution is tested to be stable, and controlling the turbidity to be 1 NTU;
d, sterilization: filtering the mulberry wine by using a 0.45 micron membrane, and then continuously filtering by using a 0.20 micron membrane to remove microorganisms and other impurities in the wine;
e, filling: and (4) carrying out quality inspection on the mulberry wine, and filling after the mulberry wine is qualified.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The brewing method of the mulberry wine is characterized by comprising 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: clarifying, freezing, filtering and filling the wine obtained in the step (3);
wherein, the working conditions of the high-temperature ageing in the step (3) are as follows:
transferring the wine liquid obtained in the step (2) to an ageing tank, and heating the wine liquid to 60-70 ℃; adding crushed mulberry leaves into the wine in an amount of 5-50 g/L based on the wine obtained in the step (2); preserving the heat of the liquor at the temperature of 60-70 ℃ for 12-72 hours; while preserving heat, introducing oxygen with the purity of more than 99.9% or filtered air into the wine liquor, wherein the introduction amount is 5-10 mg/L based on the wine liquor obtained in the step (2); stirring in the process of heat preservation, and fully mixing the gas with the mulberry wine liquid and the crushed mulberry leaves;
the working conditions of the normal-temperature ageing are as follows:
reducing the temperature of the mulberry wine liquid obtained after high-temperature aging to 20-25 ℃, and storing for 1-6 months; introducing oxygen with the purity of more than 99.9% or filtered air into the wine liquid in the normal-temperature ageing process, wherein the introduction amount is 1-2 mg/L/month based on the wine liquid in the ageing tank; stirring is carried out every 25-30 days, and each stirring time is 0.5-2 hours.
2. Brewing method according to claim 1, characterized in that the specific operating conditions of step (1) are:
cleaning picked mulberry leaves, and drying, wherein the moisture content of the dried mulberry leaves is not higher than 20 wt%; and crushing the dried mulberry leaves, wherein the particle size of the crushed mulberry leaves is 10-20 mm.
3. The brewing method of claim 2, wherein the mulberry leaves are frosted mulberry leaves.
4. The brewing method according to claim 1, wherein in the step (2), the acidity of the mulberry juice for fermenting the mulberry fruit wine is adjusted by using mixed acid, so that the pH value of the mulberry juice is 3.5-3.6; the mixed acid is citric acid and malic acid, and the molar ratio of the citric acid to the malic acid is 1: 1.
5. brewing method according to claim 4, characterized in that the operating conditions of step (2) are:
a, harvesting and cooling: picking fresh, healthy and completely mature mulberry fruits, and cooling the mulberry fruits until the temperature of the fruits reaches 0-5 ℃;
b, crushing into slurry: adding a sulfur dioxide solution with the volume concentration of 6% into the mulberry fruit, wherein the adding amount is 60-100 mg/kg based on the mass of the mulberry fruit; crushing mulberry fruits to form mulberry pulp;
c, enzymolysis: adding pectinase into the mulberry pulp, wherein the adding amount is 30-60 mg/kg based on the mass of the mulberry pulp, the enzymolysis time is 12-24 hours, and the enzymolysis temperature is 0-5 ℃;
d, squeezing and juice extraction: squeezing the mulberry pulp, removing residues, and only taking clear juice;
e, adjusting the sugar degree and the acidity: adding sucrose into the mulberry clear juice to enable the total sugar concentration to reach 190-200 g/L; adding citric acid and malic acid with a molar ratio of 1:1 to adjust the acidity, so that the pH value of the mulberry clear juice reaches 3.5-3.6;
and f, alcoholic fermentation: heating the mulberry juice to 15 deg.C, inoculating Saccharomyces cerevisiae with viable count of yeast not less than 106cfu/mL, the fermentation temperature is 15-18 ℃, and the fermentation time is 5-8 days;
g, separating sake: after the alcoholic fermentation is finished, pouring into a tank to separate the mulberry sake; adding 60mg/L of sulfur dioxide solution with the volume concentration of 6% based on the separated mulberry sake, storing for 15-30 days at 0-10 ℃, and discarding the precipitate to obtain supernatant sake liquid.
6. Brewing method according to claim 1, characterized in that the operating conditions of step (4) are:
a, blending: filtering small mulberry leaf blocks, and blending the mulberry wine according to product standards;
b, clarification and stabilization: clarifying the mulberry wine by utilizing egg white, wherein the addition amount of the egg white is 0.05-0.1 g/L calculated by the wine liquid obtained in the step (4 a), and the clarification time is 10-15 days; after the wine body is clarified, filtering to remove the precipitate;
c, freezing and filtering: transferring the wine liquid into a freezing tank, cooling to 0-2 ℃, and keeping for 5-10 days; filtering, and controlling the turbidity below 1 NTU;
d, sterilization: filtering the mulberry wine by adopting a micron membrane to remove microorganisms and other impurities in the wine;
e, filling: and (5) filling the mulberry wine after the quality inspection is qualified.
7. Brewing method according to claim 6, characterized in that the working conditions of step (4 d) are: filtering the mulberry wine by adopting a 0.45 micron membrane and a 0.20 micron membrane in sequence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010211720.8A CN111073784B (en) | 2020-03-24 | 2020-03-24 | Brewing method of mulberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010211720.8A CN111073784B (en) | 2020-03-24 | 2020-03-24 | Brewing method of mulberry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111073784A CN111073784A (en) | 2020-04-28 |
| CN111073784B true CN111073784B (en) | 2020-09-01 |
Family
ID=70324603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010211720.8A Active CN111073784B (en) | 2020-03-24 | 2020-03-24 | Brewing method of mulberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111073784B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111394216A (en) * | 2020-05-22 | 2020-07-10 | 北部湾大学 | Brewing method of mulberry and mulberry leaf wort compound low-alcohol fruit wine |
| CN112779113A (en) * | 2021-03-26 | 2021-05-11 | 山西省蚕业科学研究院 | Method for reducing content of volatile acid in mulberry fermented wine |
| CN115305168A (en) * | 2022-09-20 | 2022-11-08 | 湖北梦丝家绿色保健制品有限公司 | Preparation method of mulberry wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103981051A (en) * | 2014-05-13 | 2014-08-13 | 新疆农业科学院吐鲁番农业科学研究所 | Mulberry fruit and leaf fermented wine and preparation method thereof |
| CN106367288A (en) * | 2016-12-13 | 2017-02-01 | 福建师范大学 | Monascus vinegar aging and curing method |
| CN108315150A (en) * | 2018-04-24 | 2018-07-24 | 唐山启森农业科技有限公司 | A kind of brewing manufacture craft of morat |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101814867B1 (en) * | 2015-02-17 | 2018-01-05 | 대구가톨릭대학교산학협력단 | Processed food composition Mulberry Fruit using Traditional Jar and its manufacturing method thereof |
-
2020
- 2020-03-24 CN CN202010211720.8A patent/CN111073784B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103981051A (en) * | 2014-05-13 | 2014-08-13 | 新疆农业科学院吐鲁番农业科学研究所 | Mulberry fruit and leaf fermented wine and preparation method thereof |
| CN106367288A (en) * | 2016-12-13 | 2017-02-01 | 福建师范大学 | Monascus vinegar aging and curing method |
| CN108315150A (en) * | 2018-04-24 | 2018-07-24 | 唐山启森农业科技有限公司 | A kind of brewing manufacture craft of morat |
Non-Patent Citations (1)
| Title |
|---|
| 基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响;穆晓静等;《食品科学》;20191014 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111073784A (en) | 2020-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111073784B (en) | Brewing method of mulberry wine | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN106893660B (en) | Brewing process of red-pulp dragon fruit sweet fruit wine | |
| CN100341994C (en) | Prepn process and product of dry red wine | |
| CN109207328B (en) | Production method of green plum wine | |
| KR20080103258A (en) | White lotus wine and preparation method thereof | |
| CN110731436A (en) | A black tiger acetic acid beverage, and its preparation method and application | |
| CN107325906B (en) | Preparation method of spine grape wine | |
| CN112430515A (en) | Production method of low-sugar low-alcohol mulberry wine | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN105420013A (en) | Eyesight-improving blueberry and bamboo leaf ice wine and preparation method thereof | |
| KR101852485B1 (en) | A process for the preparation of beer comprising germinated rice and achyranthes and the beer prepared therefrom | |
| CN109181976B (en) | Low-alcohol green plum wine and production method thereof | |
| KR20020084788A (en) | Fermented mixture containing dropwort and preparation thereof | |
| CN103642620A (en) | Low-sulfur dioxide high-nutrition concentrated sweet red wine and production technology thereof | |
| CN116042341A (en) | Brewing technical method of medlar distilled liquor | |
| CN102604772A (en) | Persimmon ice wine and preparation method thereof | |
| CN112111352B (en) | Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN112662507A (en) | Pitaya and jasmine fruit wine and brewing process thereof | |
| CN112779113A (en) | Method for reducing content of volatile acid in mulberry fermented wine | |
| CN107299012B (en) | Production process for preparing sweet white wine by nitrogen removal method | |
| CN101602989B (en) | Brewing method of ice cherry wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20200428 Assignee: SHANDONG MINGWEI WINE Co.,Ltd. Assignor: LUDONG University Contract record no.: X2020370000017 Denomination of invention: A brewing method of mulberry wine Granted publication date: 20200901 License type: Common License Record date: 20201202 |