Preparation method of mulberry wine
The invention discloses a preparation method of mulberry wine. The method comprises the steps as follows: (1) cleaned mulberries are pulped to form mulberry pulp, pectinase is added, and the mixture is subjected to enzymolysis at the temperature lower than30 DEG C for 5-8 h; (2) K2S2O5, saccharomyce...
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| creator | YAN YONGSHENG YU JIANSHENG ZHONG BINGCHENG |
| description | The invention discloses a preparation method of mulberry wine. The method comprises the steps as follows: (1) cleaned mulberries are pulped to form mulberry pulp, pectinase is added, and the mixture is subjected to enzymolysis at the temperature lower than30 DEG C for 5-8 h; (2) K2S2O5, saccharomyces cerevisiae and white sugar are added, the mixture is uniformly mixed, sealed in a fermentation pottery jar and fermented at 25-28 DEG C for 7-15 days for the first time, and primary filter juice is obtained after filtration; (3) the primary filter juice is added to another fermentation pottery jar, K2S2O5 and alcohol are added to the liquid level of the primary filter juice, the mixture is sealed and fermented at 22-25 DEG C for 1-3 months for the second time, filtration and clarification are performed after secondary fermentation, and raw mulberry wine is obtained; (4) the raw mulberry wine is subjected to sealed storage at 15-22 DEG C for 6 months or above, and aged raw wine is obtained; (5) the aged raw wine i |
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The method comprises the steps as follows: (1) cleaned mulberries are pulped to form mulberry pulp, pectinase is added, and the mixture is subjected to enzymolysis at the temperature lower than30 DEG C for 5-8 h; (2) K2S2O5, saccharomyces cerevisiae and white sugar are added, the mixture is uniformly mixed, sealed in a fermentation pottery jar and fermented at 25-28 DEG C for 7-15 days for the first time, and primary filter juice is obtained after filtration; (3) the primary filter juice is added to another fermentation pottery jar, K2S2O5 and alcohol are added to the liquid level of the primary filter juice, the mixture is sealed and fermented at 22-25 DEG C for 1-3 months for the second time, filtration and clarification are performed after secondary fermentation, and raw mulberry wine is obtained; (4) the raw mulberry wine is subjected to sealed storage at 15-22 DEG C for 6 months or above, and aged raw wine is obtained; (5) the aged raw wine i</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171010&DB=EPODOC&CC=CN&NR=107236635A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171010&DB=EPODOC&CC=CN&NR=107236635A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAN YONGSHENG</creatorcontrib><creatorcontrib>YU JIANSHENG</creatorcontrib><creatorcontrib>ZHONG BINGCHENG</creatorcontrib><title>Preparation method of mulberry wine</title><description>The invention discloses a preparation method of mulberry wine. The method comprises the steps as follows: (1) cleaned mulberries are pulped to form mulberry pulp, pectinase is added, and the mixture is subjected to enzymolysis at the temperature lower than30 DEG C for 5-8 h; (2) K2S2O5, saccharomyces cerevisiae and white sugar are added, the mixture is uniformly mixed, sealed in a fermentation pottery jar and fermented at 25-28 DEG C for 7-15 days for the first time, and primary filter juice is obtained after filtration; (3) the primary filter juice is added to another fermentation pottery jar, K2S2O5 and alcohol are added to the liquid level of the primary filter juice, the mixture is sealed and fermented at 22-25 DEG C for 1-3 months for the second time, filtration and clarification are performed after secondary fermentation, and raw mulberry wine is obtained; (4) the raw mulberry wine is subjected to sealed storage at 15-22 DEG C for 6 months or above, and aged raw wine is obtained; (5) the aged raw wine i</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAOKEotSCxKLMnMz1PITS3JyE9RyE9TyC3NSUotKqpUKM_MS-VhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYG5kbGZmbGpo7GxKgBAPEDJow</recordid><startdate>20171010</startdate><enddate>20171010</enddate><creator>YAN YONGSHENG</creator><creator>YU JIANSHENG</creator><creator>ZHONG BINGCHENG</creator><scope>EVB</scope></search><sort><creationdate>20171010</creationdate><title>Preparation method of mulberry wine</title><author>YAN YONGSHENG ; YU JIANSHENG ; ZHONG BINGCHENG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN107236635A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YAN YONGSHENG</creatorcontrib><creatorcontrib>YU JIANSHENG</creatorcontrib><creatorcontrib>ZHONG BINGCHENG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAN YONGSHENG</au><au>YU JIANSHENG</au><au>ZHONG BINGCHENG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of mulberry wine</title><date>2017-10-10</date><risdate>2017</risdate><abstract>The invention discloses a preparation method of mulberry wine. The method comprises the steps as follows: (1) cleaned mulberries are pulped to form mulberry pulp, pectinase is added, and the mixture is subjected to enzymolysis at the temperature lower than30 DEG C for 5-8 h; (2) K2S2O5, saccharomyces cerevisiae and white sugar are added, the mixture is uniformly mixed, sealed in a fermentation pottery jar and fermented at 25-28 DEG C for 7-15 days for the first time, and primary filter juice is obtained after filtration; (3) the primary filter juice is added to another fermentation pottery jar, K2S2O5 and alcohol are added to the liquid level of the primary filter juice, the mixture is sealed and fermented at 22-25 DEG C for 1-3 months for the second time, filtration and clarification are performed after secondary fermentation, and raw mulberry wine is obtained; (4) the raw mulberry wine is subjected to sealed storage at 15-22 DEG C for 6 months or above, and aged raw wine is obtained; (5) the aged raw wine i</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Preparation method of mulberry wine |
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