1, process

Raw materials → acceptance → crushing → feeding → batching → main fermentation → separation → drunkenness → primary wine pouring (can) → sealed aging for 2-3 months → secondary wine pouring (can) → fully sealed aging for 4-6 months → tertiary wine pouring (can) → clarification → filtration → blending →

2. Key points of operation

Acceptance of raw materials: red, purplish red, purple or white, qualified mulberry fruits, no deterioration. Blue and green fruits are immature and have low sugar content, so they are not suitable for purchase. Remove foreign objects and put them in a closed plastic bucket, plastic bag or stainless steel container. Iron products are not allowed.

Crushing: Crushers and woodworking tools can be used. It is advisable to break the bag as much as possible, and the residue juice is fermented together in the tank (pool).

Ingredients: add 150-200 kg of water, 40-50 kg of white sugar and 20-25 mg/kg of potassium sulfite (K2S2O5) according to 100 kg of raw materials, and stir evenly. Add 3%-5% yeast solution with strong culture.

Main fermentation: after the raw materials are put into the tank (pool), they are stirred evenly with stirring or vibrating equipment, and the temperature is controlled at 22-28℃. After several hours, the fermentation began, and the fermentation time was controlled at 3 days. After the main fermentation, the skin residue was separated immediately.

Separation: filter with gauze, white cloth or other stainless steel equipment to separate the skin residue from the fermentation broth, squeeze the skin residue, and combine the juice with the fermentation broth for post-fermentation. The post-fermentation time is controlled within 1 week, and the end point is that the residual sugar content is below 0.2%.

Inverting the vat (pool): After the fermentation, invert the vat (pool) for three times, transfer the upper-layer liquor into the sterilized vat (pool), and recover the lower-layer distilled liquor. After each cylinder change, sample and measure the alcohol content, and add deodorized alcohol to 17 18.

Clarification treatment: cold, hot or sizing treatment is adopted, and the sizing amount is determined by experiments.

Blending: make ingredients according to the quality requirements of finished products, and calculate the addition amount of various raw materials according to the grade of wine. After blending, it is stored for 1-3 months, then filtered and bottled.