2015•Liquor-making Science & TechnologyRequires access
The Producing Techniques of Quality Mulberry Wine
Wang Tin
Open publisher page 0 citations
Abstract
In this study, the best technical parameters for producing quality mulberry wine with black mulberry as main raw material were determined by orthogonal test as follows: the use level of pectinase was 0.03 g/L for 2 h enzymatic hydrolysis, and hydrolysis temperature was at45 ℃; for the fermentation, the inoculating quantity of yeast was 7 %, the initial p H value of mulberry juice was 4.5, and the fermentation temperature was at 22 ℃. Under above conditions, the produced wine had pure and full taste with special mulberry aroma. This study could provide theoretical evidences for wineries producing quality mulberry wine.