Raw materials → acceptance → crushing → feeding → batching → main fermentation → separation → drunkenness → primary wine pouring (can) → sealed aging for 2-3 months → secondary wine pouring (can) → fully sealed aging for 4-6 months → tertiary wine pouring (can) → clarification → filtration → blending →
2. Key points of operation:
Acceptance of raw materials: red, purplish red, purple or white, qualified mulberry fruits, no deterioration. Blue and green fruits are immature and have low sugar content, so they are not suitable for purchase. Remove foreign objects and put them in a closed plastic bucket, plastic bag or stainless steel container. Iron products are not allowed.
Crushing: Crushers and woodworking tools can be used. It is advisable to break the bag as much as possible, and the residue juice is fermented together in the tank (pool). Ingredients: add 150-200 kg of water, 40-50 kg of white sugar and 20-25 mg/kg of potassium sulfite (K2S2O5) according to 100 kg of raw materials, and stir evenly. Add 3%-5% yeast solution with strong culture.
Main fermentation: after the raw materials are put into the tank (pool), they are stirred evenly with stirring or vibrating equipment, and the temperature is controlled at 22-28℃. After several hours, the fermentation began, and the fermentation time was controlled at 3 days. After the main fermentation, the skin residue was separated immediately.
Separation: filter with gauze, white cloth or other stainless steel equipment to separate the skin residue from the fermentation broth, squeeze the skin residue, and combine the juice with the fermentation broth for post-fermentation. The post-fermentation time is controlled within 1 week, and the end point is that the residual sugar content is below 0.2%.
Inverting the vat (pool): After the fermentation, invert the vat (pool) for three times, transfer the upper-layer liquor into the sterilized vat (pool), and recover the lower-layer distilled liquor. After each cylinder change, sample and measure the alcohol content, and add deodorized alcohol to 17 18.
Clarification treatment: cold, hot or sizing treatment is adopted, and the sizing amount is determined by experiments. Blending: make ingredients according to the quality requirements of finished products, and calculate the addition amount of various raw materials according to the grade of wine. After blending, it is stored for 1-3 months, filtered and bottled.
3. Quality standard:
(1) Sensory index.
Appearance: first-class, reddish brown, clear, shiny, without suspended matter and precipitation. Grade II, reddish brown, clear, without suspended matter and precipitation.
Aroma: first-class, with the unique elegant fruit aroma and aged wine aroma of mulberry, harmonious and pleasant. Second-class, with good mulberries and good bouquet.
Taste: first-class, with the unique freshness, mellow, refreshing and long aftertaste of mulberry wine. Second grade, moderate sweet and sour, mellow and refreshing.
(2) Physical and chemical indexes.
Alcohol (20℃, %): 10.0- 16.0. Total sugar (calculated by converted sugar): 12-20g/ 100ml. Total acid (calculated by citric acid): 0.3-0.60g/ 100ml. Volatile acid (calculated by acetic acid): Grade I, ≤ 0.07 g/ml; Grade ii, ≤ 0.09g/ml.
Ancient medical books recorded the efficacy of Mulberry: "Long-term service can not satisfy hunger, calm the mind and soothe the nerves, make people smart, turn white and never get old", and "Interpretation of Materia Medica": "Sweet and cold in nature, benefiting blood and removing heat is undoubtedly a medicine for cooling blood and enriching Yiyang". In the modern health care series, the shadow of mulberry is also found, and the pharmacology and application of anti-cancer Chinese medicine: "Mulberry contains carotene, which can prevent cell mutation caused by carcinogens, break intracellular lysosomes and release hydrolases, and dissolve and kill cancer cells." It can be seen that the efficacy of mulberry is not groundless, and it has been supported by science since ancient times.
Nutritional value editor
According to the analysis and determination of authoritative organizations, mulberry wine contains 18 kinds of amino acids and various trace elements needed by human body, which contains almost all the nutrients in red wine, among which anthocyanin, the main nutrient, is more than 5 times that of red wine, 8 times that of protein and 9.23 times that of wine. The content of selenium, one of the ten trace elements with therapeutic and protective effects on human heart and immune system, is 12.45438+0 times that of wine, and the contents of trace elements such as resveratrol, antioxidants, calcium, iron and zinc are also much higher than that of red wine. In addition, it also contains malic acid, VB 1, VB2, thiamine, riboflavin, ascorbic acid and carotene. It has the effects of promoting fluid production, quenching thirst, nourishing liver and kidney, calming endogenous wind, promoting fluid production, blackening hair, improving eyesight, benefiting joints, relieving alcoholism and diseases, and prolonging life. [2] After drinking, people can not only improve the cold condition of hands and feet, but also have many beauty, health care and health preservation effects, such as caring skin, resisting oxidation, resisting aging, reducing blood fat, lowering blood pressure, softening blood vessels, enhancing immunity and so on. [3]