(1) Overview

Mulberry belongs to the mature aggregate fruit of Mulberry, a perennial woody plant of Moraceae. It is rich in nutrients, including water 84.7 1%, crude protein 0.36%, invert sugar 9. 16%, ash 0.66%, crude fiber 0.9 1%, malic acid and vitamin B65438+. According to the medical history books "Materia Medica Yi Yan", "Tang Materia Medica" and "Southern Yunnan Materia Medica", Mulberry is the best medicine, sweet in taste, cold and non-toxic, slightly cool, sweet and sour, nourishing the kidney and replenishing essence, and improving eyesight after long-term use. It can tonify liver and kidney, stop wind and nourish body fluid, and is mainly used to treat yin deficiency of liver and kidney.

(2) Process flow

Raw materials → acceptance → crushing → feeding → batching → main fermentation → separation → post-fermentation → pouring wine in the first 1 cylinder → sealed aging for 2 ~ 3 months → pouring wine in the second cylinder → sealing aging in the full cylinder (tank) for 4 ~ 6 months → pouring wine in the third cylinder → clarification → filtration →

(3) Key points of operation

① Acceptance of raw materials: red, purplish red or purple, qualified mulberry without deterioration. White, cyan 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.

② Crushing: Crushers and woodworking tools can be used. It is advisable to break the bag as much as possible and put the residue juice into a tank (pool) for fermentation.

③ Ingredients: add150 ~ 200kg of water, 40 ~ 50kg of white sugar and 20 ~ 25mg/kg of potassium sulfite (k2s 20 5) according to100kg of raw materials, and stir evenly. Add 3% ~ 5% yeast liquid with strong culture.

(4) Main fermentation: After the raw materials are put into the tank (pool), they are evenly stirred by stirring or vibrating equipment, and the temperature is controlled at 22 ~ 28℃. After a few hours, fermentation is started, stirring or stirring twice a day, and the fermentation time is controlled at 3 days. After the main fermentation, peel residue was separated immediately.

⑤ Separation: filter with gauze, white mud 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%.

⑥ Tank (pool) dumping: After fermentation, the upper-layer liquor is poured into the sterilized tank (pool) for three times, and the lower-layer liquor is precipitated and distilled to recover liquor. After each cylinder change, sample and measure the alcohol content, and add deodorized alcohol to 17 ~ 18.

⑦ Clarification treatment: cold, hot or sizing treatment is adopted, and the sizing amount is determined by experiments.

⑧ Blending: Mix 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 before leaving the factory.

(4) Quality standards

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 of mulberry wine. Mellow, refreshing and long aftertaste;

Second grade, moderate sweet and sour, mellow and refreshing.

2. Physical and chemical indicators

Alcohol (20℃,%):10.0 ~16.0;

Total sugar (calculated by converted sugar):12 ~ 20g/100ml;

Total acid (calculated by citric acid): 0.3 ~ 0.60 g/100 ml;

Volatile acid (calculated by acetic acid): Grade I, ≤ 0.07 g/ml;

Grade ii, ≤ 0.09g/ml.

3. Health indicators

The first-class and second-class mulberry wines meet the requirements of GB2758-8 1 Hygienic Standard for Fermented Wine and GB2757-8 1 Hygienic Standard for Distilled Liquor and Mixed Liquor.

Mulberry wine (2)

(1) process flow

Mulberry → Selection → Cleaning → Mashing → Pulping (Part) → Adjusting Sugar and Acid → Sterilization → Inoculation → Fermentation → Filtering → Sterilization → Mulberry Fermented Wine.

Mulberry → Selection → Cleaning → Mashing → Pulping (Part) → Soaking in edible alcohol → Filtering → Sugar adjustment → Sterilization → Mulberry soaking in original wine.

Blending (mulberry fermented wine, mulberry soaked wine, sugar and honey) → clarification → filtration → mulberry wine.

(2) Key points of operation

Preparation of 1. size

Mulberry fruits should be harvested at the red ripe stage to prevent softening and rot during harvesting and transportation. Remove moldy fruits from collected mulberries, put them in a basket, wash them with flowing clean water, then take them out and dry them, and mash them in a high-speed tissue masher to get slurry.

2. Development of Mulberry Soaked Wine

(1) soaking: part of the slurry was soaked in 25% deodorized edible alcohol according to the ratio of 1: 3, and filtered after 8 days to obtain purple transparent and shiny filtrate.

② Sugar adjustment: adjust the sugar content to about 12% with white sugar.

(3) pasteurization: sterilize 10 ~ 15 minutes at 60 ~ 62℃ to obtain the soaked original wine and store it for later use.

3. Preparation of fermented wine

① Sugar adjustment and acid adjustment: add 5% jujube nectar into the slurry and stir evenly, and then adjust the sugar degree to about 18% with granulated sugar. Adjust the pH value to 3.3 ~ 3.5 with citric acid to inhibit miscellaneous bacteria and promote yeast fermentation.

② Pasteurization: the temperature is 60 ~ 65℃, the time is 10 ~ 15 minutes, and then it is cooled to about 25℃.

③ Inoculation and fermentation: Inoculate yeast cultured with 4% mulberry juice for alcohol fermentation, and control the temperature at 24 ~ 25℃. Fermenting for 10 day, collecting supernatant, filtering, and pasteurizing the filtrate to obtain mulberry fermented wine.

deploy

The ratio of fermented wine to soaked wine is 7.5: 2.5, and the sugar content is adjusted with white sugar and appropriate amount of honey to maintain the best flavor of mulberry wine.

age

The prepared liquor was aged 1 ~ 2 months, filtered to obtain mulberry wine, and then packaged to obtain the finished product.

(3) Quality standards

1. Sensory index

The wine is clear, transparent and shiny, with a pleasant rose red color; It has the proper aroma of mulberry wine, soft and pure taste and endless aftertaste.

2. Physical and chemical indicators

Alcohol (v/v):14.5%;

Sugar: 7.9%;

Acid (calculated by citric acid): 0.45g/ 100 mg.

3. Health indicators

It conforms to the national GB2757-8 1 standard.