What are the effects of mulberry leaf wine?

Mulberry leaf and fruit wine, which we often call mulberry wine, is loved by many people, especially some middle-aged and elderly people. Why is this? In fact, this is inseparable from the efficacy of mulberries. As we all know, mulberry is a kind of sweet and sour fruit. It can be used to make wine, and mulberry wine has the benefits of mulberry. Lowering blood pressure and blood lipids and softening blood vessels are the reasons why mulberry wine is popular.

Mulberry wine is an ancient fruit wine in Chaoshan, which is brewed from mulberry fruits. It is the best among fruit wines and has the effects of nourishing, nourishing the body and replenishing blood. Mulberry wine and mulberry red are rich in anthocyanins, resveratrol, amino acids, vitamins and other biologically active ingredients and nutrients.

Drinking mulberry wine can not only improve women's cold hands and feet, but also has the effects of nourishing blood, strengthening the body, benefiting the liver, nourishing the kidneys, and improving eyesight.

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. In addition, it also contains malic acid, VB1, VB2, thiamine, riboflavin, ascorbic acid and carotene. It has the effects of promoting fluid production and quenching thirst, nourishing the liver and kidneys, calming wind and nourishing fluids, blackening hair and improving eyesight, benefiting joints, sobering up, and curing diseases and prolonging life. After drinking it, people can not only improve the condition of cold hands and feet, but also have many beauty and health benefits such as health care, anti-oxidation, anti-aging, lowering blood lipids, lowering blood pressure, softening blood vessels, and enhancing immunity.

Preparation method

1. Process flow:

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:

Raw material acceptance: Qualified mulberries are red, purple, purple or white in color and without any signs of deterioration. Green and blue fruits are unripe and low in sugar content and will not be purchased. Remove foreign debris and put it in leak-proof plastic buckets, bags or stainless steel containers. Do not use iron products.

Crushing: You can use a crusher or wooden tools to break the sacs as much as possible, and put the residue and juice into the tank (pool) for fermentation. Ingredients: 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 stir evenly. Add 3%-5% of the vigorously cultivated yeast solution.

Main fermentation: After the raw materials are put into the tank (pool), use a stirring or oscillating equipment to stir them evenly. The temperature is controlled at 22-28°C. Fermentation will begin after a few hours. Stir or turn them over twice a day. The fermentation time is controlled within 3 days. After the main fermentation is completed, the skin and residue are separated immediately.

Separation: Use gauze, white clay cloth or other stainless steel equipment to filter to 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.

Inverting the vat (pool): After fermentation is completed, the vat (pool) is inverted three times, the upper layer of wine is transferred to the disinfected vat (pool), and the precipitate in the lower layer is distilled to recover the wine. After each pouring of the tank, take a sample to measure the alcohol content and add deodorized alcohol to bring the concentration to 17°18°.

Clarification treatment: cold, hot or glue treatment is used, and the amount of glue is determined by experiment. Blending: Ingredients are prepared according to the quality requirements of the finished product, and the amount of various raw materials added is calculated according to the grade of the wine. After mixing, it is stored for 1-3 months before being filtered, bottled and shipped out.