CN111621386A - Brewing process of mulberry wine - Google Patents
Brewing process of mulberry wine Download PDFInfo
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- CN111621386A CN111621386A CN202010496786.6A CN202010496786A CN111621386A CN 111621386 A CN111621386 A CN 111621386A CN 202010496786 A CN202010496786 A CN 202010496786A CN 111621386 A CN111621386 A CN 111621386A
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- 238000013124 brewing process Methods 0.000 title claims abstract description 23
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
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- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
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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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a brewing process of mulberry wine, which comprises the following steps: (1) cooling; (2) crushing fruits; (3) adjusting components; (4) performing main fermentation; (5) separating peel and slag; (6) fermenting residual sugar; (7) aging; (8) and (5) filtering. The mulberry wine prepared by the brewing process does not contain any pigment, and the mulberry wine has purple red color, clear and transparent wine liquid, aromatic flavor, long aftertaste and excellent organoleptic quality, and can not change color after being stored for a long time.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a brewing process of mulberry wine.
Background
The mulberry wine contains abundant bioactive components and nutrient substances such as anthocyanin, resveratrol, amino acid, vitamin and the like, is an excellent product in fruit wine, has the effects of enriching blood and preserving health, and is popular with people.
Fresh mulberry pulp is soft and succulent, is easy to be squeezed and damaged, and is easy to breed bacteria and mold, and in the process of brewing the mulberry wine, the condition of excessive volatile acid is often generated, so that the wine brewing failure is caused, and the wine brewing cost is increased; meanwhile, the process is difficult to control in the brewing process, so that the prepared mulberry wine is poor in flavor and turbid in color, and the sensory degree of the mulberry wine is seriously influenced.
Disclosure of Invention
The invention aims to: the brewing process of the mulberry wine is simple to control, and the prepared mulberry wine is good in sensory degree and high in nutritional value.
The technical scheme adopted by the invention is as follows:
a brewing process of mulberry wine comprises the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃;
(2) crushing fruits: crushing the mulberry treated at low temperature to obtain fruit pulp, and adding potassium metabisulfite during or after the crushing is completed and stirring uniformly;
(3) component adjustment: adjusting sugar degree and alcohol degree;
(4) main fermentation: adding pectinase for enzymolysis for 3.5-4h, adding lysozyme for continuous enzymolysis for 3.5-4h, adding yeast for fermentation, pouring bentonite into the mulberry wine after fermentation, and standing for 2-7 d;
(5) separating skin and slag: separating the peel residue and the lees to obtain wine liquor;
(6) residual sugar fermentation: fermenting the separated wine liquid for 20-30 days, wherein during fermentation, a one-way valve is arranged on the fermentation tank for sealing and exhausting;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, uniformly stirring, standing for 2-7d, pouring backwards, adding potassium metabisulfite after pouring backwards, sealing to isolate oxygen, and aging for 2-3 months;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain the mulberry wine.
Further, the temperature in the step (1) is reduced to 8-10 ℃ of the mulberry.
Furthermore, the adding amount of the potassium metabisulfite in the step (2) is 0.1g/L, the potassium metabisulfite is dissolved by 10 times of pure water and then added into the fruit pulp, and the fruit pulp is crushed, added with the potassium metabisulfite and then kept stand for 1-1.5 h.
Furthermore, the sugar degree adjustment in the step (3) is performed by adding white granulated sugar or honey, the pH adjustment is performed by adding citric acid, lactic acid, calcium carbonate or potassium bicarbonate, and the pH value is 3.6-4.5.
Furthermore, the addition amount of the pectinase in the step (4) is 0.05-0.1g/L, and the pectinase is dissolved by 10 times of warm water with the temperature of 30-35 ℃ before being added, and then is added into the fruit pulp for enzymolysis.
Furthermore, in the step (4), the lysozyme is added into the fruit pulp after the enzymolysis of the pectinase is finished for 2 hours, the adding amount of the lysozyme is 0.02g/L, and the lysozyme is dissolved by warm water with the temperature of 10 times of 35 ℃ and then added into the fruit pulp.
Further, in the step (4), the yeast is any one of La-Ra, La-Pe and La-De, the adding amount of the yeast is 0.2-0.5g/L, white granulated sugar and a fermentation aid are added into warm water at 35 ℃ before being added into the fruit pulp and are shaken uniformly, the amount of the warm water is 10 times of that of the yeast, the white granulated sugar and the yeast are equal, the adding amount of the yeast aid is 0.2g/L, then the yeast is added for activation, the activation time is 20min, the yeast is added into the fruit pulp after the activation is completed, the yeast is uniformly sprinkled on the surface of the fruit pulp during the addition, and the stirring is uniformly carried out after 10-12 h.
Further, the fermentation aid is vivavtv AROME or vivctiv perf ormance.
Further, the temperature of the main fermentation in the step (4) is maintained at 18-30 ℃.
Further, the bentonite in the step (7) is added in an amount of 0.4-1g/L, purified water with the amount of 10 times that of the bentonite is used for dissolving and soaking the bentonite for 24 hours before adding, and then the bentonite is added into the mulberry wine.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the brewing process of the mulberry wine provided by the invention does not need high-temperature treatment in the whole process, and the anthocyanin, resveratrol, amino acid, vitamin and other nutrient substances contained in the mulberry are completely preserved, so that the mulberry wine is greatly beneficial to a human body after being drunk, the increase of the content of volatile acid can be effectively inhibited, and the brewing failure rate of the mulberry wine is greatly reduced;
2. the prepared mulberry wine does not contain any pigment, the color of the mulberry wine is deep purple red, the wine is clear and transparent, slight sourness and astringency are matched with the strong fragrance of the mulberry, the mulberry wine has lingering charm compared with common sweet mulberry wine, is smoother, mellow and fragrant compared with common dry red, has long aftertaste after drinking, has excellent sensory perception, and can not be discolored after being stored for a long time;
3. before the mulberries are broken, the mulberries are cooled firstly, so that the mulberries are prevented from being infected by bacteria and mold, the health degree of the prepared mulberry wine is improved, the content of volatile acid in the mulberries can be reduced, and the success rate of wine brewing is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Thus, the following detailed description of the embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The invention provides a brewing process of mulberry wine, which comprises the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃;
(2) crushing fruits: crushing the mulberry treated at low temperature to obtain fruit pulp, and adding potassium metabisulfite during or after the crushing is completed and stirring uniformly;
(3) component adjustment: adjusting sugar degree and alcohol degree;
(4) main fermentation: adding pectinase for enzymolysis for 3.5-4h, adding lysozyme for continuous enzymolysis for 3.5-4h, adding yeast for fermentation, pouring bentonite into the mulberry wine after fermentation, and standing for 2-7d, wherein the fermentation temperature is controlled at 18-30 deg.C during fermentation;
(5) separating skin and slag: separating the peel residue and the lees to obtain wine liquor;
(6) residual sugar fermentation: fermenting the separated wine liquid for 20-30 days, wherein during fermentation, a one-way valve is arranged on the fermentation tank for sealing and exhausting;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, uniformly stirring, standing for 2-7d, pouring backwards, adding potassium metabisulfite after pouring backwards, sealing to isolate oxygen, and aging for 2-3 months;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain the mulberry wine.
If the prepared mulberry wine needs to be stored for a long time, the obtained mulberry wine can be sterilized, such as bus sterilization or ultrahigh-temperature instantaneous sterilization, the specific mode of bus sterilization is to sterilize wine liquid at a constant temperature of 68 ℃ for 30min, and the specific mode of ultrahigh-temperature instantaneous sterilization is to sterilize wine liquid at 131.5 ℃ for 1s, no matter which mode is adopted for sterilization, sterile filtration and filling are needed after sterilization, the biological safety of the wine can be ensured, and during filtration, a diatomite filter can be selected for filtration (with high turbidity) or a turbid membrane filtration mode can be selected for filtration (with low turbidity). The mulberry wine prepared by the invention has unchanged color and luster after being sterilized for a long time and is always wine red.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A brewing process of mulberry wine comprises the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃, cleaning and selecting the fresh mulberries which rise to the original temperature before storage, and removing the mulberries which are injured, dry scars, have abnormal color and are mildewed or suffer from plant diseases and insect pests;
(2) crushing fruits: crushing the mulberry subjected to low-temperature treatment to obtain fruit pulp, adding potassium metabisulfite during or after the crushing, and uniformly stirring, wherein when the potassium metabisulfite is added, the potassium metabisulfite is added according to the proportion of adding 0.1g of potassium metabisulfite into every 1L of fruit pulp, wherein the potassium metabisulfite needs to be dissolved by purified water which is 10 times that of the potassium metabisulfite, and then is slowly added into the fruit pulp, and is uniformly stirred;
(3) component adjustment: adjusting the sugar degree and the alcoholic strength, wherein the sugar degree can be measured by using a hydrometer, a saccharimeter and other tools, the sugar degree is adjusted according to the alcoholic strength which is required to be obtained, white granulated sugar or honey can be added during the sugar degree adjustment, the specific addition amount is 200-220g/L (namely 200-220g glucose is added into the fruit pulp which is obtained after every 1L of fruit pulp is crushed), the specific addition amount is adjusted according to the sugar degree of the fruit pulp, in the embodiment, the added white granulated sugar amount is 204g/L, the acidity is measured by a pH meter and is required to be kept between 3.6 and 4.5, if the acidity is too high, citric acid or lactic acid is added, and if the acidity is too low, calcium carbonate or potassium bicarbonate is added;
(4) main fermentation: adding pectinase for enzymolysis for 4h, wherein the addition amount of the pectinase is 0.05g/L (namely 0.05g of pectinase is required to be added when 1L of fruit pulp is obtained in the step (2)), and before adding the pectinase, 10 times of warm water of the addition amount of the pectinase is used for dissolving the pectinase, then the dissolved pectinase is added into the fruit pulp, and the mixture is uniformly stirred for enzymolysis, wherein the temperature of the warm water is 35 ℃; adding lysozyme for continuous enzymolysis for 4h after enzymolysis, wherein the addition amount of the lysozyme is 0.02g/L, warm water 10 times of the addition amount of the lysozyme is needed to dissolve the lysozyme, then adding the lysozyme into the fruit pulp, uniformly stirring for enzymolysis, the temperature of the warm water is 35 ℃, and finally adding yeast for fermentation, wherein the yeast is La-Ra, the usage amount of the yeast is 0.3g/L, the yeast is added into the warm water (35 ℃) 10 times of the usage amount of the yeast, the yeast is separately metered and added with white granulated sugar (the white granulated sugar is separately added in the step (3)), the fermentation auxiliary agent is shaken uniformly, then yeast is poured for activation for 20min, when a large amount of white foam is successfully generated, the liquid is uniformly sprayed on the surface of the fruit pulp, the stirring is uniformly after 12h, the usage amount of the white granulated sugar is the same as that of the yeast, and the usage amount of the fermentation auxiliary agent is 0.2g/L, in the embodiment, the yeast is La-Ra, and the fermentation aid is VIVAVTIV AROME; after fermentation, pouring bentonite into the mulberry wine and standing for 2-7 days, wherein the usage amount of the bentonite is 0.4g/L, before use, the bentonite is dissolved by purified water with the usage amount being 10 times that of the bentonite, soaked for 24 hours, and then added into the mulberry wine;
in addition, before fermentation, the mulberry juice after temperature reduction treatment is transferred to a fermentation tank, the temperature is naturally returned to 18 ℃ or above, temperature change needs to be observed every 6 hours, the fermentation temperature is strictly controlled to be 18-30 ℃, and the fermentation is completed within 6 days under the condition; in the fermentation process, the mulberries are directly fermented to generate a large amount of carbon dioxide to jack up the skin residues, so that the fermentation tank cannot be filled with the carbon dioxide, and 60-75% of the mulberry residues are filled with the carbon dioxide, and in the fermentation process, the mulberries are stirred every day to increase oxygen and improve the dipping effect;
(5) separating skin and slag: separating the skin residue from the lees to obtain wine, wherein generally, after fermentation is started for about 7 days, the rising height of the mulberry skin residue is reduced, the skin residue can be separated, the density can be determined, and the skin residue can be separated when a density meter is placed in the wine and the density reaches 0.99;
before the peel and residue are separated, wine is divided into three layers, the upper layer is peel residue, the middle layer is wine liquid, the lower layer is wine mud, the wine liquid in the middle layer is the highest part of the mulberry wine, and the rest part of the wine liquid is removed, then the wine can be squeezed by a gauze and a squeezer to obtain juice, so as to obtain the next-level wine liquid, commonly called as squeezed wine, the wine mud content in the squeezed wine is higher, the fragrance is strong, but the wine contains more bad fragrance and precipitates, and the squeezed wine and the wine liquid in the middle layer need to be stored and packaged separately;
(6) residual sugar fermentation: the separated wine liquid is continuously fermented for 20-30 days, the fermentation temperature is 20 ℃, during fermentation, a one-way valve is arranged on a fermentation tank for sealing and exhausting so as to discharge carbon dioxide generated in the residual sugar fermentation process, and the wine liquid needs to be stored in the full tank in the residual sugar fermentation process so as to prevent the wine liquid from contacting with too much oxygen to cause premature oxidation;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, stirring uniformly, standing for 2-7d, pouring backwards, adding potassium metabisulfite during pouring, wherein the using amount of the potassium metabisulfite is 0.04g/L, adding the potassium metabisulfite again after pouring, sealing and isolating oxygen, wherein the adding amount of the potassium metabisulfite is 0.05g/L, still dissolving with purified water which is 10 times of the using amount of the potassium metabisulfite, ageing for 2-3 months, and during ageing, properly supplementing lysozyme according to the condition of volatile acid;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain mauve mulberry wine, wherein during filtering, if the turbidity degree of the mulberry wine is high, a diatomite filter can be selected for filtering, if the turbidity degree is low, a membrane filtration mode can be selected for filtering, if the mulberry wine is drunk in a short period, the mulberry wine can be directly bottled, and if the mulberry wine is stored for a long time, the mulberry wine needs to be sterilized.
Example 2
A brewing process of mulberry wine comprises the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃, cleaning and selecting the fresh mulberries which rise to the original temperature before storage, and removing the mulberries which are injured, dry scars, have abnormal color and are mildewed or suffer from plant diseases and insect pests;
(2) crushing fruits: crushing the mulberry subjected to low-temperature treatment to obtain fruit pulp, adding potassium metabisulfite during or after the crushing, and uniformly stirring, wherein when the potassium metabisulfite is added, the potassium metabisulfite is added according to the proportion of adding 0.1g of potassium metabisulfite into every 1L of fruit pulp, wherein the potassium metabisulfite needs to be dissolved by purified water which is 10 times that of the potassium metabisulfite, and then is slowly added into the fruit pulp, and is uniformly stirred;
(3) component adjustment: adjusting the sugar degree and the alcoholic strength, wherein the sugar degree can be measured by a hydrometer, a saccharimeter and other tools, the sugar degree is adjusted according to the alcoholic strength obtained according to the requirement, 212g/L of honey is added in the embodiment, the acidity is measured by a pH meter and is kept between 3.6 and 4.5, if the acidity is too high, citric acid or lactic acid is added, and if the acidity is too low, calcium carbonate or potassium bicarbonate is added;
(4) main fermentation: adding pectinase for enzymolysis for 4h, wherein the addition amount of the pectinase is 0.08g/L, the pectinase is dissolved by warm water 10 times the addition amount of the pectinase before being added, and then the dissolved pectinase is added into the pulp and stirred uniformly for enzymolysis, wherein the temperature of the warm water is 35 ℃; adding lysozyme after enzymolysis for continuous enzymolysis for 4h, wherein the addition amount of lysozyme is 0.02g/L, dissolving lysozyme with warm water 10 times of the addition amount of lysozyme, adding lysozyme into fruit pulp, stirring uniformly for enzymolysis, heating warm water to 35 deg.C, adding yeast for fermentation, wherein the yeast is La-Ra, the usage amount of the yeast is 0.2g/L, adding warm water (35 deg.C) 10 times of yeast amount, shaking, adding yeast, activating for 20min, spraying the liquid on the surface of fruit pulp, stirring for 12 hr, wherein the amount of white sugar is the same as that of yeast, the amount of fermentation adjuvant is 0.2g/L, in this embodiment, the yeast is La-De, and the fermentation aid is Vivactiv PERFOMANCE; after fermentation, pouring bentonite into the mulberry wine and standing for 5d, wherein the usage amount of the bentonite is 0.6g/L, before use, the bentonite is dissolved by purified water with the usage amount being 10 times that of the bentonite, and is soaked for 24h, and then the bentonite is added into the mulberry wine;
in addition, before fermentation, the mulberry juice after temperature reduction treatment is transferred to a fermentation tank, the temperature is naturally returned to 18 ℃ or above, temperature change needs to be observed every 6 hours, the fermentation temperature is strictly controlled between 18 ℃ and 30 ℃, and only 8 days are consumed from the beginning to the end of fermentation under the process conditions of the embodiment; in the fermentation process, the mulberries are directly fermented to generate a large amount of carbon dioxide to jack up the skin residues, so that the fermentation tank cannot be filled with the carbon dioxide, and 60-75% of the mulberry residues are filled with the carbon dioxide, and in the fermentation process, the mulberries are stirred every day to increase oxygen and improve the dipping effect;
(5) separating skin and slag: separating the skin residue and the lees to obtain wine liquid, wherein after fermentation to a certain degree, the rising height of the mulberry skin residue can be reduced, the skin residue can be separated, the density can be determined, and the skin residue can be separated when the density reaches 0.99;
before the peel and residue are separated, wine is divided into three layers, the upper layer is peel residue, the middle layer is wine liquid, the lower layer is wine mud, the wine liquid in the middle layer is the highest part of the mulberry wine, and the rest part of the wine liquid is removed, then the wine can be squeezed by a gauze and a squeezer to obtain juice, so as to obtain the next-level wine liquid, commonly called as squeezed wine, the wine mud content in the squeezed wine is higher, the fragrance is strong, but the wine contains more bad fragrance and precipitates, and the squeezed wine and the wine liquid in the middle layer need to be stored and packaged separately;
(6) residual sugar fermentation: the separated wine liquid is continuously fermented for 20-30 days, the fermentation temperature is 20 ℃, during fermentation, a one-way valve is arranged on a fermentation tank for sealing and exhausting so as to discharge carbon dioxide generated in the residual sugar fermentation process, and the wine liquid needs to be stored in the full tank in the residual sugar fermentation process so as to prevent the wine liquid from contacting with too much oxygen to cause premature oxidation;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, stirring uniformly, standing for 2-7d, pouring backwards, adding potassium metabisulfite during pouring, wherein the using amount of the potassium metabisulfite is 0.04g/L, adding the potassium metabisulfite after pouring backwards, sealing and isolating oxygen, wherein the adding amount of the potassium metabisulfite is 0.04g/L, still dissolving with purified water which is 10 times of the using amount of the potassium metabisulfite, ageing for 2-3 months, and during ageing, properly supplementing lysozyme according to the condition of volatile acid;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain mauve mulberry wine, wherein during filtering, if the turbidity degree of the mulberry wine is high, a diatomite filter can be selected for filtering, if the turbidity degree is low, a membrane filtration mode can be selected for filtering, if the mulberry wine is drunk in a short period, the mulberry wine can be directly bottled, and if the mulberry wine is stored for a long time, the mulberry wine needs to be sterilized.
Example 3
A brewing process of mulberry wine comprises the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃, cleaning and selecting the fresh mulberries which rise to the original temperature before storage, and removing the mulberries which are injured, dry scars, have abnormal color and are mildewed or suffer from plant diseases and insect pests;
(2) crushing fruits: crushing the mulberry subjected to low-temperature treatment to obtain fruit pulp, adding potassium metabisulfite during or after the crushing, and uniformly stirring, wherein when the potassium metabisulfite is added, the potassium metabisulfite is added according to the proportion of adding 0.1g of potassium metabisulfite into every 1L of fruit pulp, wherein the potassium metabisulfite needs to be dissolved by purified water which is 10 times that of the potassium metabisulfite, and then is slowly added into the fruit pulp, and is uniformly stirred;
(3) component adjustment: adjusting the sugar degree and the alcoholic strength, wherein the sugar degree can be measured by a hydrometer, a saccharimeter and other tools, the sugar degree is adjusted according to the alcoholic strength obtained as required, when the sugar degree is adjusted, the added honey is 219g/L, the acidity is measured by a pH meter and is kept between 3.6 and 4.5, if the sugar degree is too high, citric acid or lactic acid is added, and if the sugar degree is too low, calcium carbonate or potassium bicarbonate is added;
(4) main fermentation: adding pectinase for enzymolysis for 4h, wherein the addition amount of the pectinase is 0.1g/L, the pectinase is dissolved by warm water 10 times the addition amount of the pectinase before being added, and then the dissolved pectinase is added into the pulp and stirred uniformly for enzymolysis, wherein the temperature of the warm water is 35 ℃; adding lysozyme after enzymolysis for continuous enzymolysis for 4h, wherein the addition amount of lysozyme is 0.02g/L, dissolving lysozyme with warm water 10 times of the addition amount of lysozyme, adding lysozyme into fruit pulp, stirring uniformly for enzymolysis, heating warm water to 35 deg.C, adding yeast for fermentation, wherein the yeast is La-Pe, the usage amount of the yeast is 0.5g/L, adding warm water (35 deg.C) 10 times of yeast amount, shaking, adding yeast, activating for 20min, spraying the liquid on the surface of fruit pulp, stirring for 12 hr, wherein the amount of white sugar is the same as that of yeast, the amount of fermentation adjuvant is 0.2g/L, in this embodiment, the yeast is La-De, and the fermentation aid is VIVAVTIV AROME; after fermentation, pouring bentonite into the mulberry wine and standing for 2-7 days, wherein the usage amount of the bentonite is 1g/L, before use, the bentonite is dissolved by purified water with the usage amount being 10 times that of the bentonite, and is soaked for 24 hours, and then the bentonite is added into the mulberry wine;
in addition, before fermentation, the mulberry juice after cooling treatment is transferred to a fermentation tank, the temperature is naturally returned to 18 ℃ or above, temperature change needs to be observed every 6 hours, the fermentation temperature is strictly controlled between 18 ℃ and 30 ℃, and fermentation is completed in 6 days under the process conditions of the embodiment; in the fermentation process, the mulberries are directly fermented to generate a large amount of carbon dioxide to jack up the skin residues, so that the fermentation tank cannot be filled with 60-75% of the mulberry residues, and in the fermentation process, the mulberry residues are stirred every day to increase the oxygen content and improve the dipping effect;
(5) separating skin and slag: separating the skin residue from the lees to obtain wine, wherein generally, after fermentation is started for about 7 days, the rising height of the mulberry skin residue is reduced, the skin residue can be separated, the density can be determined, and the skin residue can be separated when the density reaches 0.99;
before the peel and residue are separated, wine is divided into three layers, the upper layer is peel residue, the middle layer is wine liquid, the lower layer is wine mud, the wine liquid in the middle layer is the highest part of the mulberry wine, and the rest part of the wine liquid is removed, then the wine can be squeezed by a gauze and a squeezer to obtain juice, so as to obtain the next-level wine liquid, commonly called as squeezed wine, the wine mud content in the squeezed wine is higher, the fragrance is strong, but the wine contains more bad fragrance and precipitates, and the squeezed wine and the wine liquid in the middle layer need to be stored and packaged separately;
(6) residual sugar fermentation: the separated wine liquid is continuously fermented for 20-30 days, the fermentation temperature is 20 ℃, during fermentation, a one-way valve is arranged on a fermentation tank for sealing and exhausting so as to discharge carbon dioxide generated in the residual sugar fermentation process, and the wine liquid needs to be stored in the full tank in the residual sugar fermentation process so as to prevent the wine liquid from contacting with too much oxygen to cause premature oxidation;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, stirring uniformly, standing for 2-7d, pouring backwards, adding potassium metabisulfite during pouring, wherein the using amount of the potassium metabisulfite is 0.04g/L, adding the potassium metabisulfite after pouring backwards, sealing and isolating oxygen, wherein the adding amount of the potassium metabisulfite is 0.04g/L, still dissolving with purified water which is 10 times of the using amount of the potassium metabisulfite, ageing for 2-3 months, and during ageing, properly supplementing lysozyme according to the condition of volatile acid;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain the mulberry wine, wherein during filtering, if the turbidity degree of the mulberry wine is high, a kieselguhr filter can be selected for filtering, if the turbidity degree is low, a membrane filtration mode can be selected for filtering, if the mulberry wine is drunk in a short period, direct bottling can be carried out, and if the mulberry wine is stored for a long time, sterilization treatment is required.
Test examples
3 commercially available mulberry wines are purchased as comparative examples, the mulberry wines prepared in the examples 1-3 are taken as experimental examples, 500 persons are randomly selected for evaluation test, wherein 463 persons consider the mulberry wines of the examples 1-3 to be better, 37 persons consider the 3 commercially available mulberry wines to be better in taste, and the comparison shows that the mulberry wine prepared by the preparation method disclosed by the invention is more suitable for the taste of the masses and has a market prospect.
In addition, the components of the mulberry wine prepared by the method of the present invention, that is, the mulberry wine prepared in examples 1 to 3, were tested, and the basic physicochemical indexes of the mulberry wine were also tested, and the specific results are shown in table 1 below:
TABLE 1 Mulberry wine ingredient detection
The detection of salmonella and staphylococcus aureus is carried out according to the standard GB 4789.1.
As can be seen from table 1, the mulberry wine prepared by the process of the invention has physical and chemical indexes meeting national standards, is healthy and safe, contains abundant nutritional ingredients such as vitamin C, plant polysaccharide and bifidus factor (isomaltose hypgather) in the finished wine, can enhance human immunity after long-term drinking, has good health care effect, has good taste, meets the taste preference of people, and is very easy to be favored by people.
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 and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The brewing process of the mulberry wine is characterized by comprising the following steps:
(1) low-temperature treatment: placing fresh mulberries in a refrigeration house for cooling treatment, wherein the storage temperature is 8-10 ℃;
(2) crushing fruits: crushing the mulberry treated at low temperature to obtain fruit pulp, and adding potassium metabisulfite during or after the crushing is completed and stirring uniformly;
(3) component adjustment: adjusting sugar degree and alcohol degree;
(4) main fermentation: adding pectinase for enzymolysis for 3.5-4h, adding lysozyme for continuous enzymolysis for 3.5-4h, adding yeast for fermentation, pouring bentonite into the mulberry wine after fermentation, and standing for 2-7 d;
(5) separating skin and slag: separating the peel residue and the lees to obtain wine liquor;
(6) residual sugar fermentation: fermenting the separated wine liquid for 20-30 days, wherein during fermentation, a one-way valve is arranged on the fermentation tank for sealing and exhausting;
(7) aging: after the fermentation of the residual sugar is finished, adding bentonite, uniformly stirring, standing for 2-7d, pouring backwards, adding potassium metabisulfite after pouring backwards, sealing to isolate oxygen, and aging for 2-3 months;
(8) and (3) filtering: and after the aging is finished, filtering the clear wine liquid to obtain the mulberry wine.
2. The brewing process of the mulberry wine according to claim 1, wherein the temperature in the step (1) is reduced to 8-10 ℃ of the mulberry.
3. The brewing process of the mulberry wine according to claim 1, wherein the adding amount of the potassium metabisulfite in the step (2) is 0.1g/L, the potassium metabisulfite is dissolved by 10 times of pure water and then added into the pulp, and the pulp is crushed, added with the potassium metabisulfite and then kept stand for 1-1.5 h.
4. The brewing process of the mulberry wine according to claim 1, wherein the sugar degree adjustment in the step (3) is performed by adding white granulated sugar or honey, the pH adjustment is performed by adding citric acid, lactic acid, calcium carbonate or potassium bicarbonate, and the pH value is 3.6-4.5.
5. The brewing process of the mulberry wine according to claim 1, wherein the adding amount of the pectinase in the step (4) is 0.05-0.1g/L, and the pectinase is dissolved by 10 times of warm water at 30-35 ℃ before being added, and then is added into the fruit pulp for enzymolysis.
6. The brewing process of the mulberry wine according to claim 1, wherein in the step (4), the lysozyme is added into the fruit pulp after the pectinase enzymolysis is finished for 2 hours, the addition amount of the lysozyme is 0.02g/L, and the lysozyme is dissolved by warm water at 10 times of 35 ℃ and then added into the fruit pulp.
7. The brewing process of the mulberry wine according to claim 1, wherein the yeast in the step (4) is any one of La-Ra, La-Pe and La-De, the addition amount of the yeast is 0.2-0.5g/L, white granulated sugar and a fermentation aid are added into warm water at 35 ℃ before being added into the fruit pulp, the warm water is 10 times of the amount of the yeast, the white granulated sugar and the yeast are equal in amount, the addition amount of the yeast aid is 0.2g/L, then the yeast is added for activation, the activation time is 20min, the activated yeast is added into the fruit pulp, the activated yeast is uniformly sprinkled on the surface of the fruit pulp during addition, and the yeast is uniformly stirred after waiting for 10-12 hours.
8. The mulberry wine brewing process of claim 7, wherein the fermentation aid is vivavtirome or vivctiv PERFOMANCE.
9. The brewing process of mulberry wine according to claim 1, wherein the primary fermentation temperature in step (4) is maintained at 18-30 ℃.
10. The brewing process of the mulberry wine according to claim 1, wherein the bentonite is added in the step (7) in an amount of 0.4-1g/L, and before the bentonite is added, purified water with an amount 10 times that of the bentonite is used to dissolve the bentonite and soak the bentonite for 24 hours, and then the purified water is added into the mulberry wine.
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| CN113150922A (en) * | 2021-05-18 | 2021-07-23 | 中国长城葡萄酒有限公司 | Mulberry wine with rose flavor and brewing process thereof |
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