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Brewing method of ice kirschwasser

A technology for cherry wine and cherries, applied in the directions of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of destroying nutrients and nutritional functions, wasting raw materials, unable to adapt to the fermentation temperature of cherry wine and other Fermentation conditions and other issues to achieve the effect of protecting effective nutrients

Inactive Publication Date: 2009-12-16
山东金彩山酒业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing Saccharomyces cerevisiae are fermented at 18-35°C. When the fermentation temperature is lower than 10°C, the metabolism of yeast is severely inhibited. When the temperature is lower than 5°C, the yeast stops growing, so this type of yeast cannot be used for fermentation. Brewing under 10°C
Using the current ice wine brewing process to brew cherry wine can also make wine, but the effect is not ideal
On the one hand, the conditions for making ice grapes cannot be used to make ice cherries
The inventor prepared ice cherries by imitating the production conditions of ice grapes, but due to the large differences between the fruits, the freezing temperature originally suitable for ice grapes caused damage to the tissue structure of cherries, destroying the original nutritional components and nutrients. Function, most of the cherries are frozen and rotten during the production process, which greatly wastes raw materials and seriously affects the quality of wine
On the other hand, the existing ice wine Saccharomyces cerevisiae cannot adapt to the fermentation temperature and other fermentation conditions of ice cherry wine, so that the fermentation of the mash is not complete, and the accumulation of the target product is not up to standard, so it cannot be used for the brewing of ice cherry wine

Method used

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  • Brewing method of ice kirschwasser
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  • Brewing method of ice kirschwasser

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] 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; adjust the temperature to -6°C and keep for 24 hours; finally adjust the temperature to -10°C for 12 hours , broken, juiced at -12°C, added with 0.20% pectinase, and enzymolyzed for 3 hours; after enzymolysis, 1.5% was added to Saccharomyces cerevisiae SC203 for fermentation, the fermentation temperature was 10°C, and the fermentation time was 75 days; aged at 5°C for 3 months; 0.5 ℃, treatment for 15 days, clarification agent 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.

[0075] Table 4 Comparison of four groups of yeast fermentation performance (10℃)

[0076]

[0077] It can be seen from Table 4 that Saccharomyces cerevisiae S...

Embodiment 2

[0079] 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 0°C for 36 hours; adjust the temperature to -4°C and keep for 30 hours; finally adjust the temperature to -7°C for 24 hours. Crushed, squeezed juice at -7°C, added 0.05% pectinase, and enzymolyzed for 4 hours; after enzymolysis, 0.5% was added to Saccharomyces cerevisiae SC203 for fermentation, the fermentation temperature was 20°C, and the fermentation time was 30 days; aged at 14°C for 2 months; 2 ℃, treatment for 10 days, clarification with clarifier; 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.

[0080] Table 5 Comparison of four groups of yeast fermentation performance (20℃)

[0081]

[0082] From the comparison of Saccharomyces cerevisiae SC203 and the oth...

Embodiment 3

[0084] 25Kg of cherries, wash, sterilize, drain, dry at 20°C for 10h, reduce the water content of the cherries to below 60%, adjust the temperature to -4°C, keep for 12h, adjust the temperature to -6°C, keep for 24h, then adjust the temperature to -10 ℃, lasted 12h, crushed, squeezed juice at -12℃, added 15g pectinase, treated for 4h, inoculated with Saccharomyces cerevisiae SC203 about 3.6×10 10 1, fermented at 20°C for 30 days, aged at 5°C for 3 months, treated at 0.5°C for 15 days, clarified with a clarifier, prefiltered, membrane filtered, sterilized, and packaged. Finally, a high-quality series of ice kirsch with pure, elegant and harmonious cherry fruit aroma and bouquet is brewed.

[0085] Table 6 Sensory evaluation results of ice cherry wine fermented by two kinds of yeasts

[0086]

[0087] It can be seen from Table 6 that the ice cherry wine fermented by wine yeast 1450 is dull in color, not prominent in fruit aroma, and not clear in typicality, while the ice che...

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Abstract

The invention belongs to the brewing field of fruit wine, in particular to a brewing method of ice kirschwasser. In the brewing method of ice kirschwasser, the adopted saccharomyces cerevisiae is saccharomyces cerevisiae SC203 with self sieving, and the strain is preserved in the common microorganism centre of the China Committee for Culture Collection of Microorganisms with the preservation number being CGMCC NO. 2786. In the invention, a sectional refrigeration method is adopted to prepare ice cherries, and the ice cherries after low-temperature juicing are put into the saccharomyces cerevisiae SC203 to brew the ice kirschwasser by fermentation which has sweet and smooth mouth feel, rich and full fragrance and even and full-bodied aftertaste.

Description

Technical field: [0001] The invention belongs to the field of fruit wine brewing and relates to the brewing technology of ice cherry wine. technical background: [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, there are all kinds of cherry wines on the market, but the ice cherry wine is still blank in the domestic and foreign markets. The main reasons hindering the development of ice cherry wine have the following two main reasons: one reason is that the ice cherry production is difficult. There is no preparation method of Bing Cherry in the current literature, and there is no preparat...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 李敬龙于磊娟王超萍曹林
Owner 山东金彩山酒业有限公司
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