CN105273904A

CN105273904A - Making method of mulberry fruit wine

Info

Publication number: CN105273904A
Application number: CN201410270191.3A
Authority: CN
Inventors: 廖莲
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-18
Filing date: 2014-06-18
Publication date: 2016-01-27

Abstract

A making method of a mulberry fruit wine is a method of making a fruit wine by steps of preparing a mulberry juice, directly fermenting, modulating and fermenting. The method abandons a traditional fruit wine making method of distillation after fermentation. Thus, a lot of energy sources required by distillation can be saved. On the other hand, as the fruit wine is prepared directly from the mulberry juice, active ingredients of mulberry are maintained in the prepared fruit wine, trace elements contained in mulberry are maintained and specific fragrance of mulberry is maintained. Thus, the fruit wine prepared by the method has high nutritive value and good mouthfeel in comparison with a fruit wine prepared by a previous fruit wine making method, and the mulberry fruit wine is beneficial to people's body health.

Description

A kind of manufacture method of Fructus Mori fruit wine

Technical field

The present invention relates to a kind of drink food, particularly a kind of manufacture method of Fructus Mori fruit wine.

Background technology

Make fruit wine with Fructus Mori, traditional method, after being fermented by fruit distiller's yeast, loads in the container of sealing, produce by the method for distillation.Fruit wine is produced by above-mentioned method.Need mass energy when distilling, on the other hand, the effective constituent in fruit and trace element mostly stay in schlempe after distillation, cause the fruit wasting of resources.

The invention provides a kind of fruit juice and carry out the method that biological fermentation makes fruit wine.Manufacture fruit wine in this way.Owing to not needing to carry out distilling therefore can mass energy be saved; On the other hand, owing to being produce fruit wine with the direct biological fermentation of fruit syrup, therefore fruit wine contains major part effectively nutritive ingredient and trace element, improves the nutritive value of fruit wine, maintains the fruit-like flavour of fruit wine.

Summary of the invention

Technical solution of the present invention is as follows: fruit juice is put in proportion distiller's yeast and carry out biological fermentation, makes with tartaric acid taste, the elementary fruit wine of spirituosity about about 10%.Elementary fruit wine is carried out blending modulation with the modulating liquid containing edible ethanol 15% again.Fruit wine after overmodulation is not containing tart flavour.Wherein spirituosity about about 10%; Treat the transparent shape of fruit wine not containing finding of naked eye particulate through standing for fermentation, go it to precipitate, load in bottle, fruit wine with long preservation period has just been made in sterilization sealing.

Specific embodiment of the invention scheme is as follows:

(1) by Fructus Mori, its product that rot are removed, stand-by after removing husky impurity.

(2) the liquid fruit juice of pasty state or water sample will be made through the Fructus Mori pulverizer of above-mentioned process or squeezing machine.

(3) ratio that Fructus Mori fruit juice adds distiller's yeast about 1g in 200g is added distiller's yeast, put into terrine sealing and fermenting and make elementary fruit wine in about 3 weeks.Elementary fruit wine, should have following characteristics: a, spirituosity about 10%; B, there is the fruit juice taste of alcoholic Fructus Mori used; C, tartaric acid taste are denseer.

(4) elementary fruit wine is carried out modulation by 1000ml modulating liquid about the 800ml added containing edible ethanol 15% to blend, the fruit wine after blending has following characteristics: a, be not with tartaric acid taste; B, there is fruit aroma; C, spirituosity about 10%.

(5) the fruit wine liquid through blending modulation is put into sterilized container and leave standstill about 3 weeks, treat that in fruit wine liquid, starch based is deposited in container bottom, fruit wine liquid-transparent, not containing finding of naked eye particulate.

(6) taking out transparent fruit wine liquid loads in bottle, has just made edible fruit wine after sterilization sealing.

The Measures compare of aforesaid method and existing manufacture fruit wine, has the following advantages: produce fruit wine with the direct biological fermentation of fruit juice, need not distill, save energy; Fruit wine maintains effective constituent and the trace element of Fructus Mori, is applicable to the nutritional need of human body, maintains the Fructus Mori fragrance of fruit wine, add edible mouthfeel.

Claims

1. a manufacture method for Fructus Mori fruit wine, is characterized in that: pulverize squeezing with Fructus Mori and make fruit juice, and elementary fruit wine is made in fruit syrup fermentation; Elementary fruit wine carries out modulation with the modulating liquid containing edible ethanol 10% and blends, modulation blend after fruit wine, leave standstill the fermentation of 3 weeks rear left Slow ahead starboard! steps, the fruit wine after leaving standstill see particulate without naked eyes and transparent after, get the fruit wine that it is transparent, the sealing of bottling sterilization.

2. described in, elementary fruit wine spirituosity about 15%, has tartaric acid taste and fruit aroma.

3. the ratio of blending of elementary fruit wine and modulating liquid described in is that the elementary fruit wine of 1000ml adds modulating liquid about 800m1, and after modulation, the feature of fruit wine is that spirituosity about 10% is had no result tart flavour, has the fragrance of fruit.

4. the fruit wine liquid after elementary fruit wine described in ferments further, is characterized in that fruit wine is transparent without finding of naked eye particulate.