Brew method of plasmogen cherry wine

Abstract

The invention belongs to the field of wine-brewing technology and relates to a brewing method of cherry wine, in particular to the fermentation type brewing method of the original pulp cherry wine. The technical proposal of the brewing method of the original pulp cherry wine is as follows: (1) the fermentation is carried out by adopting the skin-residue mixed fermentation method; (2) the co-fermentation is carried out by adopting the combined fermentation method of a fruit wine yeast and an aroma-producing yeast; (3) the clarification and the filtration of the cherry wine are carried out by adopting the cross-flow microporous membrane filtration technology. The brewing method of the cherry wine can lead various sensory indicators and physical and chemical indicators of the produced cherry wine to achieve the national standards, the cherry wine has elegant and thick aroma, mellow, soft, cool and clean taste and excellent quality, and the production cost is further reduced.

Description

Technical field:

[0001] The invention belongs to the technical field of brewing, and relates to a method for brewing cherry wine, in particular to a method for brewing fermented puree cherry wine. Background technique:

[0002] Cherry wine products have existed on a certain scale in some regions at home and abroad. There are two main production methods: one is blending and blending cherry juice with alcohol, spices and pigments; the other is Cherries are used as raw materials, brewed and blended through crushing, juicing, fermentation or soaking. Generally speaking, the technical content of the two processes is not high, the utilization rate of raw materials is low, the product quality is not high, and they lack market competitiveness. Invention content:

[0003] The purpose of the present invention is to provide the brewing method of cherry wine, and each sensory index, physicochemical index of the cherry wine produced by this method all reach national standard, and redu...

Examples

Embodiment 1

[0009] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash off the dirt on the skin, soak in 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 150g of Vc according to the ratio of 0.3‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 1.5% of the feed liquid, and carry out temperature-controlled co-fermentation. The fermentation temperature is 24°C, and the fermentation time is 10 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature was 16°C, after 30 days, the residual sugar in the fermented mash was ≤4g / L, and the post-fermentation stopped. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 10-degree puree wine was obtained.

Embodiment 2

[0011] Select 1000kg of fresh cherry fruit with high sugar content and fully ripened, and get rid of inferior fruit; wash the skin dirt, soak with 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 300g of Vc according to the ratio of 0.3‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 1.5% of the liquid amount, and carry out temperature-controlled co-fermentation. The fermentation temperature is 20°C, and the fermentation time is 10 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature is 20°C, after 20 days, the residual sugar in the fermented mash is ≤4g / L, and the post-fermentation stops. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 16-degree puree wine was obtained.

Embodiment 3

[0013] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash off the dirt on the skin, soak in 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 50g of Vc according to the ratio of 0.1‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 2.0% of the liquid amount, and carry out temperature-controlled co-fermentation. The fermentation temperature is 18°C, and the fermentation time is 15 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature is 20°C, after 20 days, the residual sugar in the fermented mash is ≤4g / L, and the post-fermentation stops. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 10-degree puree wine was obtained.

Technical field:

[0001] The invention belongs to the technical field of brewing, and relates to a method for brewing cherry wine, in particular to a method for brewing fermented puree cherry wine. Background technique:

[0002] Cherry wine products have existed on a certain scale in some regions at home and abroad. There are two main production methods: one is blending and blending cherry juice with alcohol, spices and pigments; the other is Cherries are used as raw materials, brewed and blended through crushing, juicing, fermentation or soaking. Generally speaking, the technical content of the two processes is not high, the utilization rate of raw materials is low, the product quality is not high, and they lack market competitiveness. Invention content:

[0003] The purpose of the present invention is to provide the brewing method of cherry wine, and each sensory index, physicochemical index of the cherry wine produced by this method all reach national standard, and redu...

Examples

Embodiment 1

[0009] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash off the dirt on the skin, soak in 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 150g of Vc according to the ratio of 0.3‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 1.5% of the feed liquid, and carry out temperature-controlled co-fermentation. The fermentation temperature is 24°C, and the fermentation time is 10 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature was 16°C, after 30 days, the residual sugar in the fermented mash was ≤4g / L, and the post-fermentation stopped. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 10-degree puree wine was obtained.

Embodiment 2

[0011] Select 1000kg of fresh cherry fruit with high sugar content and fully ripened, and get rid of inferior fruit; wash the skin dirt, soak with 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 300g of Vc according to the ratio of 0.3‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 1.5% of the liquid amount, and carry out temperature-controlled co-fermentation. The fermentation temperature is 20°C, and the fermentation time is 10 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature is 20°C, after 20 days, the residual sugar in the fermented mash is ≤4g / L, and the post-fermentation stops. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 16-degree puree wine was obtained.

Embodiment 3

[0013] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash off the dirt on the skin, soak in 3% hydrogen peroxide, and drain the water after washing. After squeezing the juice, add 50g of Vc according to the ratio of 0.1‰ of the raw pulp, add fruit wine yeast and aroma yeast according to 2.0% of the liquid amount, and carry out temperature-controlled co-fermentation. The fermentation temperature is 18°C, and the fermentation time is 15 days. Main fermentation When it's over, immediately separate the pomace. After controlling the fermentation temperature is 20°C, after 20 days, the residual sugar in the fermented mash is ≤4g / L, and the post-fermentation stops. After aging, the kirsch was filtered with diatomaceous earth, and the cherry wine was further clarified and filtered by cross-flow microporous membrane filtration technology, and finally the 10-degree puree wine was obtained.

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