The invention discloses a method for
brewing cherry
fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as
pectinase,
calcium citrate,
vitamin C, and g / L
kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing
centrifugal separation; inoculating 0.05 to 2 percent of
fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary
fermentation temperature is between 16 and 28 DEG C, the
fermentation time is 7 to 15 days, the secondary
fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-
filtration method; and filling, sterilizing and packaging to obtain finished cherry
fruit wine. The method effectively improves a production process of cherry
wine, reduces the content of
polyphenol fundamentally, inhibits the activity of
polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit
wine produced by the method maintains effective
nutrient components, reduces the harsh taste and has a pure
flavor.