CN112899108A - Production process of mulberry wine - Google Patents
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The invention belongs to the technical field of fruit wine production, and particularly relates to a mulberry wine production process. According to the method, the mulberry in the organic plantation of Hangzhou river peninsula in Xishui county is used as a raw material, the mulberry juice and the mulberry residues are separately fermented by adopting different fermentation methods, and are obtained after reasonable blending and ageing, so that the effective ingredients in the organic mulberry are fully extracted, and the obtained mulberry wine is high in nutritional value, fragrant and mellow in smell, proper in sweetness and good in taste.
Description
Technical Field
The invention belongs to the technical field of fruit wine production, and particularly relates to a production process of mulberry wine.
Background
The mulberry is the fruit of the perennial woody mulberry of the genus morus of the family moraceae, and has abundant nutrition and various medical care functions. The mulberry contains various functional components such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like. The mulberry also has the functions of improving the blood supply of skin (including scalp), nourishing the skin, whitening and blackening the skin, promoting immunity, promoting the production of body fluid to quench thirst, promoting digestion, helping defecation and the like, has delicious taste, and is deeply loved and touted by people since ancient times.
However, with the high yield of the mulberries, the fresh mulberries are not well preserved, beneficial components such as anthocyanin, protein, lysine, resveratrol, trace elements and the like are preserved in dry extract by utilizing the mulberries to prepare the mulberry wine, although the existing method for preparing the mulberry wine is more and more, most of the processes are simpler, the saccharomycetes are directly added into pulp for sealed fermentation, and the mulberry prepared by the method has common color and taste and shorter retention time. There is also a new process for brewing mulberry wine, but the mulberry wine is mainly brewed by using mulberry juice as a raw material, and most of the nutrient components are in mulberry residue and are not fully utilized.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a mulberry wine production process, which takes mulberry in an organic plantation in Hangzhou river peninsula in Xishui county as a raw material, and adopts different fermentation methods to separately ferment mulberry juice and mulberry residues, so that the effective components in the organic mulberry are fully extracted, and the obtained mulberry wine has high nutritive value, fragrant and mellow smell, proper sweetness and good taste.
In order to achieve the purpose, the invention provides a mulberry wine production process, wherein the mulberry is adopted in an organic plantation in Hangjiang peninsula in Shuihu county, and the production process comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1-1.5h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of the fruit peel; in the scheme, the worm in the mulberry can be run out by soaking the mulberry in saline water, and the mulberry epidermis can be simply cleaned and disinfected.
S3, crushing: adding the mulberry dried in the step 2 into a sterilized and dried crusher for crushing until the particle size is 0.12-0.18cm, so as to obtain mulberry pulp; in the technical scheme, the mulberry is not easy to crush and thin, is not beneficial to juicing and is not easy to clarify.
S4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 7-10h, and then performing vacuum squeezing to obtain mulberry juice and mulberry residues; the addition of pectinase in the technical scheme is favorable for promoting the hydrolysis of pectin in the mulberry, improving the juice yield, stabilizing pigments, contributing to filtration and increasing the yield of fruit wine; the aromatic substances in the pulp and the peel are favorably dissolved in the fruit juice after being kept still for a period of time.
S5, clarification: adding sulfur dioxide or sulfurous acid into the mulberry juice obtained in the step S4, stirring uniformly, adding a clarifying agent, stirring uniformly again, and standing for 2-4d to obtain supernatant mulberry juice; sulfur dioxide or sulfurous acid can prevent pulp putrefaction among this technical scheme, adds the clarifier and can deposit the unstable macromolecular substance in the fruit juice and get rid of.
S6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% of fermentation yeast liquid, and fermenting to obtain mulberry juice fermentation wine base; adding crystal sugar and white spirit into the mulberry residue obtained in the step S4, sealing, fermenting and filtering to obtain mulberry residue fermented wine base; according to the technical scheme, the mulberry juice and the mulberry residue are fermented separately, different processes are adopted, the sugar content and the acid content of the mulberry juice can be measured before fermentation, the general content is 12-16%, the acid content is 0.5%, certain crystal sugar can be added if the sugar content is insufficient, and citric acid can be added if the acidity is insufficient; the white spirit is added in the mulberry residue fermentation, which is beneficial to extracting insoluble substances and active ingredients in the mulberry residue and reducing waste.
S7, blending: adding the mulberry residue fermented wine base obtained in the step S6 into the mulberry juice wine base, and blending the alcohol concentration to 16-18% to obtain blended wine base; in the technical scheme, the concentration of the alcohol is adjusted to 16-18% so as to be beneficial to the preservation of the fruit wine.
S8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, turning the barrel, and storing for 1-2 years at the temperature of 12-16 ℃ to obtain the mulberry wine; the fruit wine is poured into the barrel regularly in the technical scheme, so that the homogenization of the fruit wine at each level is facilitated, and the fragrance and the flavor are more mellow.
S9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Further, in the above technical scheme, the crusher in step S3 is wiped with 75% medical alcohol for 2-3 times.
Furthermore, the pressing pressure in the step S4 in the technical scheme is 2.45-2.74 MPa.
Furthermore, in the technical scheme, the concentration of the added sulfur dioxide in the step S5 is 70-80mg/L, and the concentration of the added sulfurous acid is 55-65 mg/L.
Further, in the above technical scheme, the clarifying agent in step S5 is 0.04% calcium carbonate.
Further, in the fermentation of the mulberry juice wine base in the step 6 in the technical scheme, the temperature is controlled to be 25-28 ℃ at the initial stage, the fermentation is carried out for 2-3d, and the temperature is controlled to be 18-25 ℃ after the fermentation is normal, and the fermentation is carried out for 20-30 d.
Further, in the technical scheme, the fermentation of the mulberry residue fermented wine base in the step 6 is performed for 40-60 days at the temperature of 20-28 ℃, wherein the weight ratio of the mulberry residue, the white spirit and the rock sugar is 1: 1:0.5, and performing plate and frame filter pressing after fermentation.
Further, in the technical scheme, the cover is opened every 5-7d for fermentation, the air is exhausted, and the mixture is stirred.
Further, in the above technical solution, in step S8, the barrel is poured once every 3-4 months in the first year, and the barrel is poured once every 5-6 months in the second year.
Furthermore, the aperture of the filter membrane of the filter in the step S9 in the technical scheme is 0.3-0.4 μm. The technical scheme adopts membrane sterilization filtration to effectively remove bacteria and yeast.
The invention has the beneficial effects that: according to the method, mulberry in an organic plantation in Hangzhou river peninsula in Xishui county is used as a raw material, the mulberry is organic and purely ecological and rich in glucose, morin, anthocyanin, resveratrol, selenium and other trace elements, the mulberry is prepared by a modern scientific process through raw juice brewing, mulberry juice and mulberry residue are fermented separately, and then are obtained through reasonable blending and ageing, so that the effective components in the organic mulberry are fully extracted, and the obtained mulberry wine is high in nutritional value, fragrant and mellow in smell, proper in sweetness and good in taste, and has the effects of removing greasiness and fishy smell.
Detailed Description
The experimental procedures in the following examples are conventional unless otherwise specified. The raw materials in the following examples are all commercially available products and are commercially available, unless otherwise specified.
The present invention is described in further detail below with reference to examples:
the mulberry in the embodiment of the invention is adopted in an organic plantation in Hangjiang peninsula in Shuihe county.
Example 1
A production process of mulberry wine comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of fruit peels;
s3, crushing: adding the mulberry dried in the step 2 into a crusher which is sterilized and dried by 75% medical alcohol, and crushing until the particle size is 0.12-0.18cm to obtain mulberry pulp;
s4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 7h, and then performing vacuum squeezing under the pressure of 2.5MPa to obtain mulberry juice and mulberry residues;
s5, clarification: adding sulfur dioxide with the concentration of 70mg/L into the mulberry juice in the step S4, uniformly stirring, adding 0.04% calcium carbonate, uniformly stirring again, and standing for 2d to obtain supernatant mulberry juice;
s6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% of fermentation yeast liquid, fermenting for 2-3 days while controlling the temperature at 25 ℃ in the initial stage, and controlling the temperature at 20 ℃ after the fermentation is normal, and fermenting for 25 days to obtain mulberry juice fermented wine base; mixing the mulberry residue obtained in the step S4 with white spirit and rock sugar according to the weight ratio of 1: mixing at a ratio of 1:0.5, sealing, fermenting at 22 deg.C, opening cover every 7d, exhausting, stirring, fermenting for 45d, and filtering with plate-and-frame filter press to obtain fermented wine base of mulberry residue;
s7, blending: adding the mulberry residue fermented wine base obtained in the step S6 into the mulberry juice wine base, and blending the alcohol concentration to 16% to obtain blended wine base;
s8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, pouring the barrel once every 3 months in the first year, and storing for 1 year at the temperature of 12-16 ℃ to obtain the mulberry wine;
s9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Example 2
A production process of mulberry wine comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1.2h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of fruit peels;
s3, crushing: adding the mulberry dried in the step 2 into a crusher which is sterilized and dried by 75% medical alcohol, and crushing until the particle size is 0.12-0.18cm to obtain mulberry pulp;
s4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 8h, and then performing vacuum squeezing under the pressure of 2.6MPa to obtain mulberry juice and mulberry residues;
s5, clarification: adding 75mg/L sulfur dioxide into the mulberry juice in the step S4, stirring uniformly, adding 0.04% calcium carbonate, stirring uniformly again, and standing for 3d to obtain supernatant mulberry juice;
s6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% of fermentation yeast liquid, fermenting for 2-3d while controlling the temperature at 26 ℃ in the initial stage, and controlling the temperature at 22 ℃ after the fermentation is normal, and fermenting for 24d to obtain the mulberry juice fermentation wine base; mixing the mulberry residue obtained in the step S4 with white spirit and rock sugar according to the weight ratio of 1: mixing at a ratio of 1:0.5, sealing, fermenting at 24 deg.C, opening cover every 6d, exhausting, stirring, fermenting for 50d, and filtering with plate-and-frame filter press to obtain fermented wine base of mulberry residue;
s7, blending: adding the mulberry residue fermented wine base obtained in the step S6 into the mulberry juice wine base, and blending the alcohol concentration to 17% to obtain blended wine base;
s8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, pouring the wine once every 3 months in the first year, pouring the wine once every 5 months in the second year, and storing for 2 years in an environment of 12-16 ℃ to obtain the mulberry wine;
s9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Example 3
A production process of mulberry wine comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1.5h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of fruit peels;
s3, crushing: adding the mulberry dried in the step 2 into a crusher which is sterilized and dried by 75% medical alcohol, and crushing until the particle size is 0.12-0.18cm to obtain mulberry pulp;
s4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 8h, and then performing vacuum squeezing under the pressure of 2.7MPa to obtain mulberry juice and mulberry residues;
s5, clarification: adding 60mg/L sulfurous acid into the mulberry juice in the step S4, stirring uniformly, adding 0.04% calcium carbonate, stirring uniformly again, and standing for 4d to obtain supernatant mulberry juice;
s6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% of fermentation yeast liquid, fermenting for 2-3d while controlling the temperature at 27 ℃ in the initial stage, and controlling the temperature at 18-25 ℃ after the fermentation is normal, and fermenting for 22d to obtain mulberry juice fermentation wine base; mixing the mulberry residue obtained in the step S4 with white spirit and rock sugar according to the weight ratio of 1: mixing at a ratio of 1:0.5, sealing, fermenting at 25 deg.C, opening cover every 5d, exhausting, stirring, fermenting for 60d, and filtering with plate-and-frame filter press to obtain fermented wine base of mulberry residue;
s7, blending: adding the mulberry residue fermented wine base obtained in the step S6 into the mulberry juice wine base, and blending the alcohol concentration to 18% to obtain blended wine base;
s8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, pouring the wine once every 3 months in the first year, pouring the wine once every 6 months in the second year, and storing for 2 years in an environment of 12-16 ℃ to obtain the mulberry wine;
s9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Comparative example 1
A production process of mulberry wine comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of fruit peels;
s3, crushing: adding the mulberry dried in the step 2 into a crusher which is sterilized and dried by 75% medical alcohol, and crushing until the particle size is 0.12-0.18cm to obtain mulberry pulp;
s4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 7h, and then performing vacuum squeezing under the pressure of 2.5MPa to obtain mulberry juice and mulberry residues;
s5, clarification: adding sulfur dioxide with the concentration of 70mg/L into the mulberry juice in the step S4, uniformly stirring, adding 0.04% calcium carbonate, uniformly stirring again, and standing for 2d to obtain supernatant mulberry juice;
s6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% fermentation yeast liquid, fermenting for 2-3 days while controlling the temperature at 25 ℃ in the initial stage, and controlling the temperature at 20 ℃ after the fermentation is normal, and fermenting for 25 days to obtain mulberry juice fermented wine base;
s7, blending: adding 36-degree white spirit into the mulberry juice raw wine, and blending the alcohol concentration to 16% to obtain blended raw wine;
s8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, pouring the barrel once every 3 months in the first year, and storing for 1 year at the temperature of 12-16 ℃ to obtain the mulberry wine;
s9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Comparative example 2
A production process of mulberry wine comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of fruit peels;
s3, crushing: adding the mulberry dried in the step 2 into a crusher which is sterilized and dried by 75% medical alcohol, and crushing until the particle size is 0.12-0.18cm to obtain mulberry pulp;
s4, fermentation: transferring the mulberry pulp obtained in the step S3 into a fermentation tank, adding 3% of fermentation yeast liquid, fermenting, uncovering every 7d for exhausting gas in the environment of 22 ℃, stirring, fermenting for 45d, and filtering by using a plate-and-frame filter press to obtain mulberry fermentation wine base;
s5, blending: adding common 36-degree white spirit into the mulberry fermented wine base, and blending the alcohol concentration to 16% to obtain blended wine base;
s6, ageing: transferring the blended raw wine in the step S7 into an aging barrel, pouring the barrel once every 3 months in the first year, and storing for 1 year at the temperature of 12-16 ℃ to obtain the mulberry wine;
s7, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
The products of example 1 and comparative examples 1-2 were examined with reference to the GB-T15037 and GB-T15038 standards and the results are given in the following table:
TABLE 1 sensory evaluation
As can be seen from Table 1, the mulberry wine of the present invention is superior to comparative examples 1 and 2 in color, flavor, taste and typicality.
TABLE 2 physical and chemical indexes
| Grouping/project | Alcohol content (% vol) | Total sugar (g/L) | Dry extract (g/L) |
| Example 1 | 15.4 | 4.68 | 25.2 |
| Comparative example 1 | 15.3 | 3.88 | 15.8 |
| Comparative example 2 | 15.3 | 4.01 | 18.3 |
As can be seen from Table 2, the total sugar and dry extract of the mulberry wine of the invention are significantly higher than those of comparative example 1 and comparative example 2, which shows that the mulberry wine produced by the production process of the invention has higher nutritional value and more advantages.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.
Claims (10)
1. The production process of the mulberry wine is characterized in that the mulberry is adopted from an organic plantation in Hangzhou river peninsula in Shuihe county, and comprises the following steps:
s1, picking: picking the plump and full mulberry fruits with high sugar content and full ripeness;
s2, pretreatment: soaking the mulberry picked in the step S1 in 5% saline water for 1-1.5h, then washing the mulberry with clear water to remove the saline water, removing fruit stalks and rotten fruits, and naturally airing the surface water of the fruit peel;
s3, crushing: adding the mulberry dried in the step 2 into a sterilized and dried crusher for crushing until the particle size is 0.12-0.18cm, so as to obtain mulberry pulp;
s4, squeezing: putting the mulberry pulp obtained in the step S3 into a wooden barrel, adding pectinase, uniformly mixing, standing for 7-10h, and then performing vacuum squeezing to obtain mulberry juice and mulberry residues;
s5, clarification: adding sulfur dioxide or sulfurous acid into the mulberry juice obtained in the step S4, stirring uniformly, adding a clarifying agent, stirring uniformly again, and standing for 2-4d to obtain supernatant mulberry juice;
s6, fermentation: transferring the supernatant mulberry juice obtained in the step S5 into a fermentation tank, adding 3% of fermentation yeast liquid, and fermenting to obtain mulberry juice fermentation wine base; adding crystal sugar and white spirit into the mulberry residue obtained in the step S4, sealing, fermenting and filtering to obtain mulberry residue fermented wine base;
s7, blending: adding the mulberry residue fermented wine base obtained in the step S6 into the mulberry juice wine base, and blending the alcohol concentration to 16-18% to obtain blended wine base;
s8, ageing: transferring the blended raw wine in the step S7 into an aging barrel, turning the barrel, and storing for 1-2 years at the temperature of 12-16 ℃ to obtain the mulberry wine;
s9, filling: and (5) filtering the mulberry wine obtained in the step (S8) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
2. The mulberry wine production process according to claim 1, wherein the crusher in the step S3 is wiped with 75% medical alcohol for 2-3 times.
3. The mulberry wine production process according to claim 1, wherein the squeezing pressure in step S4 is 2.45-2.74 MPa.
4. The mulberry wine production process according to claim 3, wherein the concentration of sulfur dioxide added in step S5 is 70-80mg/L, and the concentration of sulfurous acid added is 55-65 mg/L.
5. The mulberry wine production process according to claim 1, wherein the clarifying agent in the step S5 is 0.04% calcium carbonate.
6. The mulberry wine production process according to claim 1, wherein in the step 6, the temperature of the raw mulberry juice wine is controlled to be 25-28 ℃ at the initial stage, the raw mulberry juice wine is fermented for 2-3 days, and after the fermentation is normal, the temperature is controlled to be 18-25 ℃ and the fermentation is continued for 20-30 days.
7. The mulberry wine production process according to claim 1, wherein the fermentation of the mulberry residue fermented wine base in the step 6 is performed for 40-60 days at 20-28 ℃, wherein the weight ratio of the mulberry residue, the white spirit and the rock sugar is 1: 1:0.5, and performing plate and frame filter pressing after fermentation.
8. The mulberry wine production process according to claim 7, wherein the fermentation is performed with cover-opening and air-discharging every 5-7 days, and stirring.
9. The mulberry wine production process according to claim 1, wherein in step S8, the barrel is poured once every 3-4 months in the first year, and the barrel is poured once every 5-6 months in the second year.
10. The mulberry wine production process according to claim 9, wherein the filter membrane pore size of the filter in step S9 is 0.3-0.4 μm.
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| CN109797079A (en) * | 2019-04-08 | 2019-05-24 | 李振锋 | Mulberry fruit wine production technology |
| CN113105971A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Lady fruit wine and production process thereof |
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2021
- 2021-04-22 CN CN202110434773.0A patent/CN112899108A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101619282A (en) * | 2009-08-11 | 2010-01-06 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of mulberry dry red wine |
| CN104726268A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Brewing technology of mulberry wine |
| CN103881867A (en) * | 2014-03-24 | 2014-06-25 | 山东省蚕业研究所 | Preparation method of mulberry fruit wine |
| CN107384689A (en) * | 2017-09-15 | 2017-11-24 | 安徽邦蕴物流有限公司 | A kind of brewing production process of semi-sweet sorosis red wine |
| CN107723152A (en) * | 2017-11-24 | 2018-02-23 | 湖北工业大学 | A kind of mixed type fruit wine and preparation method thereof |
| CN109294834A (en) * | 2018-12-12 | 2019-02-01 | 湖南氿芝霖生物科技股份有限公司 | A kind of preparation method of black rice mulberry fruit wine |
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| CN113105971A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Lady fruit wine and production process thereof |
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