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Brewing method of original slurry kirschwasser

A technology for cherry wine and cherries, applied in the field of winemaking, can solve problems such as affecting wine quality, wasting raw materials, and substandard accumulation of target products.

Inactive Publication Date: 2013-03-27
李敬龙 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the huge difference between cherries and grapes, the yeast originally only for wine brewing cannot adapt well to the fermentation of cherry puree, resulting in a decrease in bacterial reproduction, resulting in incomplete utilization of nutrients and incomplete fermentation of the mash. Target product accumulation is not up to standard
In this case, not only the raw materials are greatly wasted, but also the wine quality is seriously affected.

Method used

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  • Brewing method of original slurry kirschwasser

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0182] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it with 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 original pulp, add Saccharomyces cerevisiae SC203 according to the amount of 1.5% of the feed liquid, and carry out temperature-controlled co-fermentation. The fermentation temperature is 24°C, and the fermentation time is 10d. Skin dregs. 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 is filtered with diatomaceous earth, and the cherry wine is further clarified and filtered by cross-flow microporous membrane filtration technology, and the puree kirsch is finally obtained.

Embodiment 2

[0184] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it 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, and add Saccharomyces cerevisiae SC203 and Aroma yeast according to the ratio of 1.5% of the feed liquid. The temperature is 24°C, the fermentation time is 10 days, the main fermentation is over, and the skin dregs are separated immediately. 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 is filtered with diatomaceous earth, and the cherry wine is further clarified and filtered by cross-flow microporous membrane filtration technology, and the puree kirsch is finally obtained.

Embodiment 3

[0186] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it 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 wine yeast 1450 according to the amount of 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. Skin dregs. 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 is filtered with diatomaceous earth, and the cherry wine is further clarified and filtered by cross-flow microporous membrane filtration technology, and the puree kirsch is finally obtained.

[0187] Table 12 Comparison table of fermentation results of examples 1 to 3

[0188] ...

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Abstract

The invention belongs to the technical field of wine brewing, in particular to a brewing method of fermentation type original slurry kirschwasser. The brewing method of original slurry kirschwasser, which is provided by the invention, comprises the procedures of cherry juice preparation, enzymolysis, fermentation, ageing, clarification, filtration and the like. The outstanding characteristics of the brewing method of original slurry kirschwasser comprise: adopting a peel and residue mixed fermentation method to carry out fermentation; adopting the saccharomyces cerevisiae SC203 with self sieving and aroma-yeast to carry out together-fermented fermentation; and adopting a cross-flow microporous membrane filtering technique to clarify and filter the kirschwasser. The brewed original slurry kirschwasser has mellow mouth feel, rich and full fragrance and even and full-bodied aftertaste; and compared with the existing method, 20 to 30% of the production cost is reduced.

Description

Technical field: [0001] The invention belongs to the technical field of brewing, in particular to a brewing method of fermented puree cherry wine. Background technique: [0002] With the deepening of my country's reform and opening up, with the support of government departments at all levels, fruit planting is regarded as an important way to revitalize local economic development and farmers to get rid of poverty and become rich in many areas. On the one hand, the expansion of cherry planting area has increased the output. Only nearly 70 hectares of cherries have been planted in Fushan District, Yantai, Shandong Province, and the annual output is expected to reach 2 million kilograms. The overall conversion rate of cherries is not high, and there are few in-depth development projects. Due to the lack of advanced technology support, many cherry processing enterprises have insufficient development depth; coupled with the tight transportation, it is difficult to keep cherries f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李敬龙王超萍于磊娟曹林
Owner 李敬龙