The Producing Techniques of Quality Mulberry Wine
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.
Using a fuzzy mathematical method, fuzzy assembling analysis is made of rock blasting monitor data from a copper mine in this paper. Rock blastablility of this copper mine is classified according to combined action machanism of multifactors.