Research On Brewing Technology Of Mulberry Wine

The studies based on traditional fermented wine theory and combining modern fermented technology. Brewing technology of mulberry wine was studied. The experimented results primarily solved the key technical problems. Conclude selection of yeast, clarification of mulberry juice, selection of fermented method and optimal fermentation parameters . Furthermore optimum procedure for producing mulberry wine were determined. The result showed:The yeast for mulberry wine can be selected, adding Angel high active wine yeast to the juice, the best flavor mulberry wine was brewed out.The wine brewed with clarified juice was better than with turbid juice.In the studies on the effect of clarificant. The results showed that the proper adding quantity of each clarificant is agar (0.6g/L), gelatine (0.4g/L),bentonite (0.9g/L), tannine (0.2g/L) and gelatine (0.4g/L), Gelatine(0.4g/L) and (0.5g/L) bentonite, pectinase(40mg/L) and bentonite(0.9 g/L).The optimal clarified parameters was determined by pectinase treatment. Pectinase 35mg/L,pH3.5, temperture 45 .The transmittancy of the clarified mulberry juice was up to 45.7%, and the transmittancy of the clarified mulberry juice keeped the same after stored for four month at 4-5 .The optimal clarified parameters was determined by chitosan treatment. That were follows: chitosan 12mg/L,pH3.5, temperture 45 .The transmittancy of the clarified mulberry juice was up to 52.9%, and the transmittancy of the clarified mulberry juice keeped stable after stored for four month at 4-5 .The optimal sugar thickness was 20%. The last alcohol production was about 11.2%(V/V), remaining sugar was about 10g/L. The study showed that the mulberry juice was suit able for brewing half dry wine.The optimal fermentation parameters were adding 60mg/LSO2,7 g/L Angel high active dry wine yeast to sugar thickness 20% and clarifying juice, fermentation temperature was 18 -20 . In this condition, the colour and flavor of mulberry wine were best.The new view of the research showed as follows: The yeast of mulberry wine wasselected. Combined fermentation at lower temperature and with clarifying juice .typical fruit aroma can be reserved. The mulberry wine had the best flavor and high quality. The optimal sugar thickness was determined. The chitosan was used as clarificant first and the result showed that chitosan was the best clarificant. The optimum procedure for producing mulberry:...