Method for brewing cherry fruit wine

A technology for cherries and fruit wine, applied in the field of fruit wine brewing, can solve the problems of unsatisfactory effect, turbid fruit wine, and great influence on the color of fruit wine, and achieve the effect of reducing astringency, pure flavor and low bitterness and astringency.

Active Publication Date: 2011-02-02
SHANGHAI BACCHUS LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But too much glue can easily cause the fruit wine to be turbid, and it has a great influence on the color of the fruit wine, and the effect is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. A method for brewing cherry fruit wine, the steps are as follows: (1) Take raw cherries, select, wash, remove pits, and then squeeze juice to obtain raw pulp; add the following substances to the raw pulp according to the following weight-volume ratio: 0.1 g / L fruit Glue enzyme, 0.3 g / L calcium citrate, 0.4 g / L vitamin C, 0.02 g / L kojic acid; then stand for 5 h; (2) centrifuge to obtain clear juice, add fruit wine yeast at 0.05% of the weight of the clear juice, Temperature-controlled fermentation; among them: the main fermentation temperature was 16 °C, and the fermentation time was 7 days; the post-fermentation temperature was 15 °C, and the fermentation time was 20 days; (3) aging for 3 months; Pack and sterilize, and pack to obtain the finished cherry wine.

Embodiment 2

[0015] Example 2. A method for brewing cherry fruit wine, the steps are as follows: (1) Take raw cherries, select, wash, remove pits, and squeeze to obtain raw pulp; add the following substances to the raw pulp according to the following weight-to-volume ratio: 0.2 g / L pectin enzyme, 0.5 g / L calcium citrate, 1.0 g / L vitamin C, 0.08 g / L kojic acid; Warm fermentation; among them: the main fermentation temperature is 28 ℃, the fermentation time is 15 days; the post-fermentation temperature is 20 ℃, the fermentation time is 40 days; (3) aged for 6 months; finally, the ultrafiltration method is used for clarification and filtration, and the filling Sterilized and packaged to obtain the finished cherry wine.

Embodiment 3

[0016] Example 3. Choose ripe fresh cherries that are free from diseases, insect pests and mildew, clean them, remove the pits, and crush them with a crusher. After squeezing the juice, add the following substances according to the proportion of the original pulp: 0.1g / L pectinase, 0.5g / L calcium citrate, 0.8g / L vitamin C, 0.04g / L kojic acid, and leave for 24 hours. The clear juice was obtained by centrifugation, and 2% of the clear juice was added to the fruit wine yeast for temperature-controlled fermentation. The main fermentation temperature was 26°C, and the fermentation time was 12 days. The post-fermentation temperature was 15°C, and the fermentation time was 30 days. After aging, the cherry wine is clarified and filtered by ultrafiltration technology, filled and sterilized, and packaged to obtain the finished wine.

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PUM

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Abstract

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g/L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of cherry fruit wine. Background technique [0002] Cherries are rich in nutrition. Every 100g of fresh fruit contains 8g of sugar, 1.2g of protein, 6mg of calcium, and 31mg of phosphorus, especially the iron content is as high as 6mg, which is more than 20 times higher than that of apples, oranges, and pears; the content of vitamin A is higher than that of grapes, apples, There are 4 to 5 times more oranges. Due to the poor storage and freshness of cherry fruit and the inconvenience of transportation, the development of its deep-processed products is very necessary. [0003] Cherry wine is made from cherries, fermented by added or naturally existing yeast, clarified to form new wine, and the new wine is stored to become finished wine. Studies have shown that the polyphenol content in raw wine is the main factor that causes the bitter taste of fruit wine, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12R1/865C12G3/02
Inventor 郭雷王淑军陆新龙陆博
Owner SHANGHAI BACCHUS LIQUOR
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