Mulberry wine brewing technology

The invention discloses a mulberry wine brewing technology. The mulberry wine brewing technology comprises the following steps: (1) cooling treatment; (2) fruit crushing; (3) component adjustment; (4)primary fermentation; (5) peel residue separation; (6) residual sugar fermentation; (7) aging; and (...

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Bibliographic Details
Main Author WANG DAICHUN
Format Patent
LanguageChinese
English
Published 04.09.2020
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses a mulberry wine brewing technology. The mulberry wine brewing technology comprises the following steps: (1) cooling treatment; (2) fruit crushing; (3) component adjustment; (4)primary fermentation; (5) peel residue separation; (6) residual sugar fermentation; (7) aging; and (8) filtration. The mulberry wine prepared by the brewing technology contains no pigment, mulberry wine has a purple red color, a clear and transparent wine liquid, a strong aroma, long aftertaste and an excellent sensory degree, and has no color change after being stored for a long time. 本发明公开了一种桑葚酒酿造工艺，包括如下步骤：(1)降温处理；(2)果实破碎；(3)成分调整；(4)主发酵；(5)分离皮渣；(6)残糖发酵；(7)陈酿；(8)过滤。采用本发明的酿造工艺制得的桑葚酒不含任何色素，而桑葚酒颜色紫红色、酒液澄清通透，香味浓郁，回味悠长，感官度极好，并且长时间存放不会出现变色的情况。
Bibliography:Application Number: CN202010496786