Detailed production method of mulberry wine

It’s the season for eating mulberries again. White and purple mulberries taste sweet and delicious and are loved by everyone. As we all know, mulberries are known as the "Queen of Natural Selenium-rich Fruits" because the vitamins they contain can combine with the selenium in the human body to protect the body's cell membranes. They also have antioxidant and anti-aging functions. Of course, they can also have good effects when used to make wine. So, let us take a closer look at the benefits of this sweet mulberry wine.

(I) The efficacy and function of mulberry wine

1. Health and beauty

Mulberries are known as the "Queen of Natural Selenium-rich Fruits". Vitamins and selenium work together in the human body to effectively protect cell membranes and prevent the oxidation of unsaturated fatty acids. Scientists also call mulberries the "king of antioxidants" among trace elements in the human body. Mulberry wine has many functions and effects. It has anti-aging, anti-oxidation, anti-aging, immunity enhancement, liver and internal organs protection, and other health-enhancing effects.

2. Lower blood lipids and blood pressure

Total flavonoids mainly refer to the total amount of flavonoid compounds contained in mulberry products. According to a large number of experiments and clinical verifications, flavonoids have the effects of anti-infection, anti-inflammation, regulating blood pressure and blood lipids, preventing and treating vascular embolism, and preventing cardiovascular and cerebrovascular diseases in our human body. Therefore, drinking a moderate amount of mulberry wine can effectively lower blood lipids and blood pressure, and reduce the incidence of cardiovascular and cerebrovascular emergencies.

The efficacy and function of mulberry wine - anti-cancer

What else do you know about the effects and functions of mulberry wine? Mulberries contain anthocyanins, malic acid, rutin, glucose, carotene, fructose, calcium, inorganic salts and other vitamins and niacin, all of which can prevent the spread of tumor cells and thus effectively avoid the occurrence of cancer. Therefore, the editor recommends that friends who like to drink can drink some mulberry wine for a long time, which can effectively prevent cancer.

We have learned about the effects and functions of mulberry wine. Now let us learn about the production method of mulberry wine. Mulberry wine has many effects and functions, and there are many methods to make it. According to the living habits of each place, the winemaking method is also different. Now Xiao Binxian will share the best method of making mulberry wine with everyone.

Nutritional value of mulberry wine

Mulberry wine and mulberry red are rich in anthocyanins, resveratrol, amino acids, vitamins and other biologically active ingredients and nutrients.

According to the analysis and determination of authoritative organizations, mulberry wine contains 18 kinds of amino acids and a variety of trace elements needed by the human body, including almost all the nutrients in red wine. The main nutrient anthocyanin is more than 5 times that of red wine, the protein is 8 times that of wine, and the lysine is 9.23 times that of wine. The content of selenium, a trace element that has ten major functions in the treatment and protection of the human heart and immune system, is 12.41 times that of wine. The content of resveratrol, antioxidants, calcium, iron, zinc and other trace elements is also much higher than that of red wine. It is a pollution-free, high-end fruit wine rich in various nutrients.

(II) Benefits of mulberry wine

1. The fatty acids in mulberry wine can decompose fat, lower blood lipids, prevent vascular sclerosis, and enhance blood vessel toughness;

2. Mulberry wine contains blackening factor, which can make hair black and shiny;

3. Mulberry wine can improve the blood supply to the skin (including the scalp), nourish the skin, make the skin white and tender, and black hair, and can delay aging;

4. Mulberry wine has an immune-boosting effect and can prevent and fight cancer;

5. Mulberry wine mainly enters the liver and kidneys, nourishes yin and blood, produces body fluid and moistens dryness, and is suitable for liver and kidney yin and blood deficiency, body fluid deficiency, thirst, dry intestines and other symptoms;

6. Drinking mulberry wine regularly can improve eyesight and relieve symptoms of eye fatigue and dryness.

(III) Suitable population

1. Used as an auxiliary treatment for anemia or arthritis, rheumatic pain, neuralgia, and muscle and bone pain;

2. Used to treat dry bowel constipation, hard stool, edema due to yin deficiency, and difficulty urinating;

3. Used to nourish the heart, liver, kidney, and blood diseases that cause dizziness, tinnitus, palpitations, irritability, insomnia, and soreness of the waist and knees;

4. It can treat premature graying of hair and beard, clear away heat and improve eyesight;

5. It can treat amenorrhea and irregular menstruation in women;

6. Suitable for elderly patients with weak constitution and deficiency of Qi and blood, such as dry mouth, cough, sweating, fever, burning lips, thick and yellow sputum, hoarseness, etc.

7. Suitable for people with diabetes and dryness and heat in the lungs and stomach. It can stop nausea, resolve phlegm, clear stomach fire, and disperse wind and heat.

8. Used to lower blood pressure, lower blood sugar, and improve vascular sclerosis;

9. Mulberry wine has the effects of preventing cancer, resisting cancer, enhancing immunity, promoting cell regeneration and increasing gastric motility.

(IV) Four methods of making mulberry wine:

Method 1

1. Process

Raw materials → acceptance → crushing → entering the tank → batching → main fermentation → separation → post-fermentation → first tank (pool) pouring → sealed aging for 2-3 months → second tank (pool) pouring → full tank (pool) sealed aging for 4-6 months → third tank (pool) pouring → clarification → filtration → blending → storage for 1-3 months → filtration → bottling → finished product.

2. Operation points

Generally speaking, mulberries that are red, purple, or without any signs of deterioration are qualified. However, cyan or green mulberries have low sugar content and are not yet ripe, so they should not be used.

Remove foreign debris and put it in leak-proof plastic buckets, bags or stainless steel containers. Do not use iron products.

Crusher or woodworking tools can be used for crushing. It is advisable to break the capsules as much as possible and put the residue and juice into the tank (pool) for fermentation.

The ingredients are as follows: add 150-200 kg of water, 40-50 kg of sugar, and 20-25 mg/kg of potassium metabisulfite (K2S2O5) to 100 kg of raw materials and mix well. Add 3%-5% of the vigorously cultivated yeast solution.

After the main fermentation raw materials are put into the tank (pool), they are stirred evenly with stirring or oscillating equipment and the temperature is controlled at 22-28°C. Fermentation begins after a few hours. Stir or turn over twice a day and the fermentation time is controlled within 3 days. After the main fermentation is completed, the skin residue is separated immediately.

Use gauze, white clay cloth or other stainless steel equipment to filter and separate the skin residue from the fermentation liquid. Squeeze the skin residue and combine the juice with the fermentation liquid for post-fermentation. The post-fermentation time is controlled to be completed within 1 week, and the residual sugar content is below 0.2% as the end point.

Method 2

I gathered the mulberries I picked together. Since we picked them ourselves, they were uncontaminated and not dirty, so there was no need to wash them or get them wet. We could just use the wild yeast on the fruit to ferment naturally.

1. First, you need to crush the mulberries by hand, or pour them directly into a blender and crush them.

2. Add rock sugar (or white sugar) in the ratio of 50 to 100 grams for every pound of mulberries. The main function of sugar is to ferment into alcohol.

3. After mixing the sugar and mulberry juice evenly, wrap the frosted lid with several layers of gauze. The gauze can not only solve the problem of the lid's fit, but also prevent it from being too airtight. Because the fermentation process will produce a large amount of carbon dioxide, if it is too airtight, the container may burst or even explode.

4. After covering the lid, place it in a warm place, about 22 degrees, but not too hot. If you observe the mulberries in the container after a period of time in a ventilated place, you will see many small bubbles coming out, which means fermentation is in progress. Generally, after 7 to 10 days, the mulberries in the glass container have separated into two layers, with the residue floating on the top and the juice sinking to the bottom.

5. After about 20 to 30 days, the mulberry wine is ready. Use 3-4 layers of gauze (you can also buy soup bags in the supermarket) to separate the wine and the dregs, and you can drink the sweet and sour mulberry wine.

If you put the filtered mulberry wine into a wine bottle, seal it, and wait three to six months before drinking it, it should taste better.

6. Flavor: Mulberry wine is a new type of fruit wine and the best among fruit wines. Mulberry wine, made by fermenting freshly squeezed mulberry juice, is an attractive deep ruby ​​purple color and is crystal clear.

It has both the rich aroma of mulberry and the mellow aroma of fruit wine. The alcohol content is estimated to be around 5 degrees. It tastes sweet and sour, mellow and delicious, rich and pleasant, with a lingering aftertaste.

Method 3

Materials

5 jin of mulberries, 2 jin of rice, and an appropriate amount of yeast.

practice

1. Wash and dry mulberries (preferably black and purple ones), then mash them into juice.

2. Process glutinous rice in the same way as making rice wine. First soak the glutinous rice in water for half a day, rinse it clean, and then steam it into rice. Put water in the steamer, put a layer of gauze on the steamer, and boil the water until steam appears.

Put the glutinous rice on a cloth and steam it for about an hour. You will know by tasting it. If the rice grains are hard, sprinkle some water on it and mix it, and then steam it for a while. After steaming, put it into a larger container, stir it with a spoon, cool it to a temperature that is not hot to the touch, and ferment it at medium temperature at about 30 degrees. If the rice is too hot or too cold, it will affect the fermentation of the koji.

3. Boil the mulberry juice, mix it with glutinous rice, add appropriate amount of wine yeast and mix well, put it into a clay jar, and put the clay jar in a quilt or cabinet for fermentation.

Depending on the temperature of the season, it can be taken out when it is fermented and tastes sweet and delicious.

Mulberry wine is fermented for 40 days and has a sweet and sour taste with a strong wine flavor.

Dosage

Take 1 small cup each time, 1-2 times a day.

Home-brew experience: If you want to make a wine with a higher alcohol content, you can add an appropriate amount of sugar and allow the fermentation time to be longer.

Method 4

Ingredients: 2 jin of white wine, 1 jin of mulberries, 50 grams of rock sugar.

Method: Pick out the bad and dirty mulberries without washing them. After cleaning, pour it into a clean, water-free bottle, add rock sugar and wine, and seal it for storage.

If stored well, it will be fine for two years. Brew it now and drink it in winter.

Mulberry seeds are rich in active proteins, vitamins, amino acids, carotene, minerals and other ingredients. They are 5-6 times more nutritious than apples and 4 times more nutritious than grapes. They have multiple functions and are hailed by the medical community as "the best health fruit of the 21st century." Eating mulberries regularly can significantly improve the body's immunity, and has the effect of delaying aging and beautifying the skin. Mulberries are green when growing, gradually turning into orange-red, and turning from scarlet to purple-black when mature. Generally, black mulberries are best for making wine, while red ones are more flavorful.

The effects of mulberry wine far exceed those of grape wine. But why do most people still drink wine instead of mulberry wine?

The yield is small. The yield of mulberries is actually quite low. Secondly, it is not easy to preserve. I wonder if you know that mulberries can easily deteriorate. Because it is not known to the general public, the consumer market has not been opened up. If there is no consumer market, how can this kind of wine be produced? Wine has long been industrialized, but mulberries have not.

Of course, what I want to tell you is that mulberry wine is much better than red wine and has high nutritional value. In particular, semi-dry mulberry wine is more suitable for women and young people. It has a natural color, fresh fruity aroma, and a strong wine flavor. Drinking it regularly can beautify and resist aging. Mulberry wine, like wine, is divided into types, such as sweet, semi-dry red, and dry red.