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Kirsch and preparation method thereof

A technology of cherry wine and cherry juice, which is applied in the preparation of fresh cherry juice mixed with high-grade white wine and the preparation of fruit juice wine, which can solve the problems of high sugar content in cherries, damage the enthusiasm of fruit farmers, and easy to change taste, so as to achieve pure fruit taste Effect

Inactive Publication Date: 2009-12-02
蔡可全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the rapid development of social economy, people's living standards are constantly improving, and the demand for food, beverages, and fruit wine is also increasing. As a seasonal fresh fruit, cherries are welcomed by people, but cherries are high in sugar and easy to change taste. Not easy to keep fresh and store
But the fermentation of fresh fruit is very slow, making wine is very difficult
Due to the above reasons, a large number of fresh fruits are dumped at low prices because they cannot be preserved, which greatly damages the enthusiasm of the majority of fruit farmers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The main raw materials of the present invention are: 50 parts of high-grade liquor soaked with wolfberry, 25 parts of cherry juice, and 10 parts of honey.

[0015] A kind of cherry wine described in claim 1 and preparation method thereof, carry out as follows;

[0016] (1) Rinse the fresh cherries with running water, remove the pits, crush and squeeze the juice for later use;

[0017] (2) After the wolfberry is soaked in high-strength liquor for 22 days, drain the liquor for later use;

[0018] (3) Get a sterilized container and add honey to the above-mentioned cherry juice and white wine, stir evenly, and let stand at room temperature for 24 hours;

[0019] (4) Pass through a 30-mesh sieve through the fully precipitated liquid, fill and sterilize to obtain the finished wine.

[0020] In the cherry wine and the preparation method thereof, the ratio of white wine to soak wolfberry is 10:2.

Embodiment 2

[0022] The main raw materials of the present invention are: 60 parts of high-grade liquor soaked with wolfberry, 30 parts of cherry juice and 15 parts of honey.

[0023] A kind of cherry wine described in claim 1 and preparation method thereof, carry out as follows;

[0024] (1) Rinse the fresh cherries with running water, remove the pits, crush and squeeze the juice for later use;

[0025] (2) After wolfberry is soaked in high-strength liquor for 26 days, drain the liquor for later use;

[0026] (3) Get a sterilized container and add honey to the above-mentioned cherry juice and white wine, stir evenly, and let stand at room temperature for 24 hours;

[0027] (4) Pass through a 30-mesh sieve through the fully precipitated liquid, fill and sterilize to obtain the finished wine.

[0028] In the cherry wine and the preparation method thereof, the ratio of white wine to soak wolfberry is 10:2.

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Abstract

The invention relates to a preparation method of juice wine, in particular to a preparation method of adding strong white wine into fresh cherry juice; kirsch has pure flavour and tastes savoury and mellow, the peculiar flavour of fresh cherry is maintained, particularly, white wine with soaked medlar is added, so that the invention has the effect of health care and health promotion, thus people can be provided with the effect of health care while enjoying fruit wine.

Description

technical field [0001] The invention relates to a preparation method of fruit juice wine, in particular to a preparation method of blending fresh cherry juice into high-grade liquor, belonging to the field of food processing. Background technique [0002] At present, with the rapid development of social economy, people's living standards are constantly improving, and the demand for food, beverages, and fruit wine is also increasing. As a seasonal fresh fruit, cherries are welcomed by people, but cherries are high in sugar and easy to change taste. It is not easy to keep fresh and preserve. And the fermentation of fresh fruit is very slow, making wine is very difficult. Due to the above reasons, a large number of fresh fruits are dumped at a low price because they cannot be preserved, which greatly damages the enthusiasm of fruit farmers. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, p...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 蔡可全
Owner 蔡可全
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