Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brewing method of pine pollen type cherry wine

A technology of cherry wine and pine flower aroma, which is applied in the field of fermentation and brewing of pine flower aroma cherry wine, which can solve the problem of lack of aroma of cherries, achieve the effects of improving health care value, enriching aroma and nutrition, and shortening the cycle

Active Publication Date: 2009-01-21
YANTAI NEW ERA HEALTH IND
View PDF1 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In actual production, it is often unsatisfactory due to the lack of pleasant aroma of raw cherries
There is no report on the method of making wine by fermenting cherry and pine pollen

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Brew Songhuaxiang cherry dry wine, complete according to the following process:

[0036] (1), the cherries are cleaned, destemmed, crushed, pumped into the fermenter, and 80mg of SO is added per kilogram of cherries 2 At the same time, add 150g of active dry yeast per ton of cherries, and add sugar (one of the raw materials containing fermentable sugar such as sucrose, fructose, glucose or honey) to adjust the sugar content of the fermented mash to 19%; add tartaric acid to adjust the acid content of the fermented mash The amount is 0.8% (that is, the organic acid calculated as tartaric acid accounts for 0.8% by weight of the fermented mash); 0.05% pectinase is added. Control product temperature to be 18~22 ℃ to carry out fermentation. (2), pine pollen of 1% by weight of cherries screened and removed of impurities is broken, added to 10 times of water (or directly added to 10 times of water without breaking the wall), soaked at 80°C for 6 hours, and then added Cherry ...

Embodiment 2

[0039] Brew Songhuaxiang cherry liqueur, complete according to the following process:

[0040] (1), the cherries are cleaned, destemmed, crushed, pumped into the fermenter, and 50mg of SO is added per kilogram of cherries 2 , add active dry yeast 200g by every ton of cherry simultaneously, and add sugar and adjust the sugar content of fermented mash to be 20%; 0.4%); add 0.08% pectinase. Control product temperature to be 20~25 ℃ to carry out fermentation. (2), the pine pollen of cherry weight 3% through screening, removing impurity is broken, add 5 times of water (or directly add 5 times of water without breaking the wall), after soaking at 80 ℃ for 5 hours, then Add 5 times the weight of pine pollen to 40% molasses alcohol or original brandy brewed from various fruits, extract for 1 day, and then add to cherry pulp mash. (3) During the fermentation, every 12 hours, use the pump circulating liquid to spray the skin dregs floating on the top. After 3 days of fermentation an...

Embodiment 3

[0042] Brew Songhuaxiang cherry dry red wine, complete according to the following process:

[0043] (1), the black cherries with higher red pigment content are cleaned, destemmed, crushed, pumped into the fermenter, and 100 mg of SO is added per kilogram of cherries 2 , add activated active dry yeast 100g by every ton of cherries simultaneously, and add sugar to adjust the sugar content of fermented mash to be 18%; The weight percent is 0.6%); Add 0.1% pectinase. Control product temperature to be 15~20 ℃ to carry out fermentation. (2), the pine pollen of 5% by weight of the cherries that have been screened and removed of impurities is directly added in the cherry pulp mash. (3) During the fermentation, every 6 hours, the skin dregs floating on the top are sprayed with pump circulation liquid. After 7 days of fermentation and extraction, the valve at the bottom of the fermenter is opened, and the wine is released through the screen into the post-fermenter. (4), when the res...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for brewing piny flower odor type cherry wine, comprising the following steps: pine pollen with 1 to 5 percent of cherry is directly added into cherry krausen after being pretreated or not being pretreated, and the piny flower odor type cherry wine is manufactured by the processes of fermenting, leaching, clarifying, filtering, preparing and freezing, and so on. Compared with the brewing technique that pollen exists in the krausen in the fermenting process and the brewing technique that the common cherry wine is added with extracting solution for the pollen, the method ensures that the growth and reproduction of the fermentation organism are more vigorous because the nutrition of the krausen is richer, the ferment can be performed at low temperature and the thorough fermentation is favorable. On the other hand, the ingredients which are in the combination state and are difficult to dissolve are dissociated and dissolved in the krausen due to the metabolizable action of the fermentation organism.

Description

technical field [0001] The invention relates to a method for fermenting pine flower-flavored cherry wine with pine pollen and cherries as main raw materials. The invention belongs to the technical field of fruit wine brewing. Background technique [0002] The brewing method of existing cherry wine is to ferment in the fermenter after cherry destemming is broken, such as publication number is CN1560214, and the name is called the Chinese patent application of " brewing method of cherry wine ". Or add the cherries directly to edible alcohol for extraction. In actual production, it is often unsatisfactory due to the lack of pleasant aroma of raw cherries. There is no report on the method of making wine by fermenting cherry and pine pollen. Contents of the invention [0003] The purpose of the present invention is to propose a brewing method for brewing pine flower-flavored cherry wine by cooperating fermentation with pine pollen and cherries. Because pine pollen has a frag...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12G3/06
Inventor 刘玉田石丽花屈学林刘晓燕
Owner YANTAI NEW ERA HEALTH IND
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com