I was first introduced to making mulberry wine, and in the cider industry, it is one of the more difficult ones. If the brewing is not successful, it usually appears: high volatility acid, soy sauce color, Traditional Chinese medicine flavor, bitterness and other shortcomings.
There are now two mainstream brewing methods, fermentation and soaking.
The soaking method is to soak the mulberry fruit with white wine, add rock sugar or white sugar, seal and store for a period of time and drink directly, the operation is simple, and it is not described here.
The fermentation method is divided into direct fermentation and pure juice fermentation, both of which have advantages and disadvantages.
The direct method of fruit aroma is more intense, the early operation is simple, but the temperature control is difficult, the skin slag temperature is high, and acetic acid bacteria will breed.
The pure juice method has accurate temperature control, stable quality, and simple operation in the later stage, but the flavor is slightly lighter.
For most brewers, it is recommended to use the pure juice method, with the goal of brewing success, and then slowly improve the quality of the wine in the later stage.
Brewing Process:
1 Pick cooling 2 Crushing juice 3 Ingredient adjustment 4 Alcoholic fermentation 5 Residual sugar fermentation 6 Standing aging 7 Filter bottling
1 Pick cooling
Mulberries are not resistant to storage, and are easily destroyed by squeezing, exposed to air, and used by bacterial mold infections at the right temperature. Therefore, before crushing, it needs to be cooled down. Select 8 to 9 ripe disease-free and no-residue fresh mulberries, transfer them to the cold storage without being squeezed, and cool down to about 10 °C.
2 Crushed juice
At low temperatures, the juice is crushed.
Use a crushing juicer for crushing, adding 0.1 g/L potassium metabisulfite. Potassium metabisulfite is first dissolved in ten times pure water, then added to the juice and stirred well.
The crusher should be gently pressed, do not break too delicately, which will lead to high content of pomace and pectin in the juice, affecting the quality of the wine.
3 Ingredient adjustment
Sugar adjustment: The sugar content of mulberry juice can be measured by hydrometer, sugar meter, etc., and the sugar content is adjusted to 200~220g/L (final alcohol content 12-13% vol) by adding white sugar or honey.
pH adjustment: The pH value can be measured by the pH meter, and the pH is adjusted to 3.6 to 4.5 by using citric acid or lactic acid (acid increase), calcium carbonate or potassium bicarbonate (acid reduction), etc., depending on the individual taste.
4 Alcoholic fermentation
4.1 Excipient addition
Potassium metabisulfite
Added when broken or after crushing
Dosage: 0.1g/L, one ton plus 100g
Directions: Dissolve with 10 times pure water, add to juice, stir well and let stand for 1 hour
When pouring the can, add 0.04g/L, plus 40g per ton
Add 0.06g/L before bottling, plus 60g per ton
Pectinase LYSIS ELEVAGE ingredient is added after adjustment.
Dosage: According to the pectin content in the pulp, 0.03g/L, one ton plus 30g.
Usage: Dissolve with 10 times 35 degrees warm water, add to the juice, stir well, enzymatically dissolve until the wine temperature reaches 20 ° C.
lysozyme
1. Add after pectinase is dissolved
Dosage: 0.02g/L, one ton plus 20g
2. Add after pouring the cans
Dosage: 0.2g/L, one ton plus 200g
Usage: Dissolve with 10 times 35 degrees warm water, add to the juice, stir well, enzymatically dissolve until the wine temperature reaches 20 ° C.
Yeast is added after enzymatic digestion, at which point the wine temperature is 20 °C and yeast La-De is recommended
Dosage: 0.2 ~ 0.5g / L, according to the viscosity and season of the fruit, high viscosity and winter to increase the dosage, a ton use 200-500g.
Usage: 10 times 35 ° C warm water plus an equal amount of white sugar and fermentation aids shake well, the yeast is added to it, activated for 20 minutes, the yeast will produce a large amount of white foam, indicating successful activation, and finally added to the mulberry juice, first sprinkle evenly on the surface, wait for about 12 hours and then stir evenly.
Fermentation aids are added to yeast activating solutions. VIVACTIVPERFORMANCE fermentation aids work best with yeast La-De.
Dosage: 0.2g/L
Directions: Dissolve with juice or mash and mix well
Soap soil After fermentation, it is added to the mulberry wine and removed in a can
Dosage: 0.4 ~ 1g / L, 10g for 20 ~ 40 kg of mulberry wine
Directions: Dissolve with 10 times pure water, soak for 24 hours, add to mulberry wine, stir well and let stand for 2-7 days.
4.2 Key Point Control
Low temperature maceration: Transfer the low temperature mulberry juice to the fermentation tank, warm it back to about 18 ° C, add pectinase and lysozyme, and leave for 4 hours to add yeast and yeast additives.
Sugar content: Determination of the sugar content of the juice (assay before adding yeast), determination of the ideal alcohol content (recommended 12-14%), added white sugar. Add white sugar as much as possible after the fermentation starts, and add it in 2-4 times. When added, part of the juice or mash can be added, sugar is added, stirred until completely dissolved, and then poured back into the fermenter.
Temperature: The optimal temperature for mulberry wine fermentation is 18 ~ 25 ° C, and the temperature change is observed every 6 hours during the entire fermentation process.
Space: It is recommended to fill 85% to 90% of the volume, and the amount of sugar added should be considered in advance.
Stirring cycle: According to the intensity of fermentation, select the frequency of stirring or circulation, control the temperature, increase oxygen appropriately, and remove the suspended foam in the upper layer before stirring and circulating to improve the quality of the wine. The number of agitation cycles is selected according to the equipment condition, in order to control the temperature.
Specific gravity: During fermentation, sugar is consumed, the density decreases, and the density of alcohol production decreases. According to the rate at which the specific gravity drops, the intensity of fermentation can be judged and whether the fermentation is over. Monitor the change in specific gravity every day and make a table to facilitate the accumulation of experience in the later stage.
5 residual sugar fermentation
After the end of alcoholic fermentation, a tank must be poured once, and it must be stored in a full tank, otherwise it may expose the wine to too much oxygen, resulting in premature oxidation. At this time, the mulberry wine is still undergoing "residual sugar fermentation", which will produce a certain amount of carbon dioxide, so the fermentation tank cannot be completely sealed, and a check valve can be used for sealing. Residual sugar will ferment at 20 °C for 10 to 30 days.
6 Pour jars for aging
After the end of residual sugar fermentation, it will continue to form a sludge precipitation at the bottom of the tank, mainly including pectin suspension particles, pigmentation, yeast solute, etc., which need to be separated by pouring the tank to improve the texture of mulberry wine.
Before pouring the can, it is necessary to add activated soap soil, stir well, and let stand at low temperature for 2-7 days.
After pouring the tank, potassium metabisulfite is needed to prevent oxidative lesions, and the dosage is 0.05~0.1g/L. And ensure that the seal is isolated from oxygen, aged for 2-3 months. Lysozyme 0.2g/L is added to inhibit the activity of microorganisms and prevent elevated volatile acid content and other lesions.
7 Filtration bottling
The trace amount of yeast and other microorganisms in mulberry wine, dry mulberry wine is basically safe within a year, if you want to drink it in a short period of time, you can filter and bottle it.
According to the clarity of the wine, the degree of turbidity can be selected from the diatomaceous earth filter filtration, the clarified mulberry wine is directly filtered by the membrane, and the potassium metabisulfite is added 0.05 ~ 0.1g / L after filtration, and then filled and bottled.
If it is to be prepared for long-term storage and marketing, the wine needs to be sterilized, and common sterilization methods include pasteurization and ultra-high temperature instantaneous sterilization.
Pasteurization: the liquor is kept at a constant temperature for 20-30 minutes at 60~70 °C;
Ultra-high temperature instantaneous sterilization: treatment temperature 131.5 °C treatment for 2-4 seconds.
After sterilization, aseptic filling must be carried out to ensure the biosafety of the wine.
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