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
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  • 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 c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] The pine flower fragrant cherry dry wine is made according to the following process:

[0036] (1) The cherries are cleaned, stalked, crushed, pumped into the fermentation tank, and 80mg of SO per kilogram of cherries is added. 2 At the same time, add 150g of active dry yeast per ton of cherries, and add sugar (sucrose, fructose, glucose or honey and other raw materials containing fermentable sugar) 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 weight percentage of the organic acid as tartaric acid in the fermented mash is 0.8%); 0.05% of pectinase is added. Control the temperature of the product at 18-22°C for fermentation. (2). Break the wall of 1% pine pollen from the cherries that have been screened and removed impurities, and add 10 times of water (or directly add 10 times of water without breaking the wall), soak at 80°C for 6 hours, and th...

Example Embodiment

[0038] Example 2

[0039] The production of pine flower fragrant cherry liqueur is completed according to the following process:

[0040] (1) The cherries are cleaned, stalked, crushed, pumped into the fermentation tank, and 50mg of SO per kilogram of cherries is added. 2 At the same time, add 200g of active dry yeast per ton of cherries, and add sugar to adjust the sugar content of the fermented mash to 20%; add tartaric acid to adjust the acid content of the fermented mash to 0.4% (that is, the organic acid based on tartaric acid accounts for the weight percentage of the fermented mash 0.4%); add 0.08% pectinase. Control the temperature of the product at 20~25℃ for fermentation. (2). Broken the wall of 3% pine pollen from the cherry after the screening and removal of impurities, add 5 times of water (or directly add 5 times of water without breaking the wall), soak it at 80°C for 5 hours, and then Add 5 times the weight of pine pollen to molasses alcohol with an alcohol content ...

Example Embodiment

[0041] Example 3

[0042] The pine flower fragrant cherry dry red wine is made according to the following process:

[0043] (1) The black cherries with high red pigment content are cleaned, destemmed, crushed, pumped into the fermentation tank, and 100mg of SO per kilogram of cherries is added. 2 At the same time, add 100g of activated active dry yeast per ton of cherries, and add sugar to adjust the sugar content of the fermented mash to 18%; add tartaric acid to adjust the acid content of the fermented mash to 0.6% (that is, the organic acid calculated as tartaric acid accounts for the fermented mash The weight percentage is 0.6%); 0.1% pectinase is added. Control the temperature of the product at 15-20°C for fermentation. (2) Add 5% pine pollen by weight of cherries that have been screened to remove impurities directly into the cherry mash. (3) During the fermentation, every 6 hours, use the pump to circulate the liquid to spray the skin residue floating on the upper part. Afte...

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PUM

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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

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Application Information

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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
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