Brew technology of ice cherry wine

A cherry wine technology technology, applied in the field of fruit wine brewing, can solve the problems of insufficient development depth and lack of advanced technical support, and achieve the effects of short fermentation cycle, strong tolerance and fast growth

Inactive Publication Date: 2009-02-11
李敬龙 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many agricultural product processing enterprises have insufficient development depth due to the lack of advance...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First use the programmed ventilation and drying method to reduce the moisture content of the cherries to below 60%; then combined with the step-by-step freezing method, keep at -4°C for 12 hours; finally adjust the temperature to -10°C for 12 hours, crush, and squeeze the juice at -12°C. Add 0.20% pectinase, enzymatic hydrolysis for 3 hours; after enzymatic hydrolysis, insert 1.5% Saccharomyces cerevisiae for fermentation, fermentation temperature is 10°C, fermentation time is 75d; aging for 3 months at 5°C; 0.5°C, 15 days, clarification ; primary filtration, membrane filtration; sterilization, physical and chemical testing, packaging. Finally, a series of ice cherry wines with rich aroma and full body are brewed.

Embodiment 2

[0024] First use the programmed ventilation and drying method to reduce the moisture content of the cherries to below 60%; then combine the step-by-step freezing method at 0°C for 36 hours; finally adjust the temperature to -7°C for 24 hours, crush, squeeze the juice at -7°C, and add 0.05% pectinase, enzymatic hydrolysis for 4 hours; after enzymatic hydrolysis, add 0.5% Saccharomyces cerevisiae for fermentation, fermentation temperature 20°C, fermentation time 30d; aging at 14°C for 2 months; 2°C, 10 days, clarification; Primary filtration, membrane filtration; sterilization, physical and chemical testing, packaging. Finally, a series of ice cherry wines with rich aroma and full body are brewed.

Embodiment 3

[0026] 25Kg of cherries, cleaned, sterilized, drained, dried at 20°C for 10 hours, reduced the water content of the cherries to below 60%, adjusted the temperature to -4°C, kept for 12 hours, adjusted the temperature to -10°C, continued for 12 hours, crushed, squeezed at -12°C Juice, add 15g pectinase, treat for 4h, insert Saccharomyces cerevisiae 3.6×10 10 Fermentation at 20°C for 30 days, aging at 5°C for 3 months, aging at 0.5°C for 15 days, clarification with clarifier, primary filtration, membrane filtration, sterilization, and packaging. Finally, a high-quality series of ice kirsch with pure, elegant and harmonious cherry fruit aroma and bouquet is brewed.

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PUM

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Abstract

The invention belongs to the field of fruit wine brewing and relates to a brewing technology of cherry wine. The brewing technology adopts the procedure ventilation drying method which is combined with the stagewise freezing method to prepare frozen cherries, the frozen cherries are carried out the low-temperature juice making, then a wine-brewing yeast is added for carrying out the fermentation, and a series of high-quality frozen cherry wine comprising the frozen cherry wine, the frozen cherry juice wine and the frozen cherry health care wine with the alcohol degree of 6 to 24 degrees can be finally brewed by aging, clarification, filtration and sterilization. The brewed series of frozen cherry wine have mellow and delicate taste and full and pure wine body.

Description

Technical field: [0001] The invention belongs to the field of fruit wine brewing and relates to the brewing technology of ice cherry wine. Background technique: [0002] In recent years, the processing and development of fruit wine has developed by leaps and bounds. However, the overall conversion rate of processing and conversion of forest and fruit agricultural products in my country is not high, and there are few in-depth development projects. Many agricultural product processing enterprises have insufficient development depth due to the lack of advanced technology support. [0003] At present, high-quality ice cherry wine is still blank in the domestic and foreign markets. Bing cherry wine is rich in vitamin C, vitamin A, mineral elements and various active substances. It integrates nutrition and health care, and has the effects of preventing cardiovascular diseases, protecting eyesight, delaying aging, and reducing fat accumulation. Bing cherry wine has the characteri...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李敬龙曹林
Owner 李敬龙
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