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Cherry juice wine and preparation process thereof

A preparation process and cherry technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of astringent taste and unprominent aroma, and achieve the effects of pure taste, prominent aroma and removal of astringency.

Inactive Publication Date: 2011-07-06
周传银
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some existing cherry liqueurs have astringent taste and low aroma, which cannot meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Below according to embodiment the present invention is further described:

[0009] A cherry liqueur made from:

[0010] Every 100 liters of cherry wine contains 20 kg of cherry juice, 18 kg of 86% alcohol, 15 kg of sugar, 0.2 kg of glycerin, 0.3 kg of citric acid, and 100 liters of filtered water.

[0011] The preparation technology of above-mentioned cherry wine is:

[0012] First deodorize the alcohol with activated carbon adsorption;

[0013] Then mix water and alcohol evenly according to the ratio of 2:4:1, soak for 7 days, and make cherry juice;

[0014] If the content of pectin in the cherry juice is high, add 0.03% pectinase for clarification;

[0015] Use a sodium-type strong acid ion-exchange resin column to remove the astringent taste of the clear liquid, highlight the cherry aroma, adjust the sugar content and alcohol content, store it in a sealed container for 5 months, and then filter and bottle it.

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PUM

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Abstract

The invention discloses a cherry juice wine and a preparation process thereof, and belongs to the technical field of inebriant preparation. Each 100 liters of cherry juice wine contains 20kg of cheery juice, 18kg of 86-degree alcohol, 15kg of granulated sugar, 0.2kg of glycerol, 0.3kg of citric acid and 100 liters of filtered water. The preparation process comprises the following steps of: deodorizing the alcohol, soaking, preparing the cherry juice, clarifying, removing astringency, regulating sugar degree and alcohol content, sealing for storage, filtering and filling bottles, and the like. The invention has the advantages that: the astringency of the cherry juice wine is effectively removed; the cherry juice wine has outstanding aroma and pure mouthfeel, and meets market requirements; and the process is simple, and is easy to implement.

Description

technical field [0001] The invention relates to a liquor and a preparation process thereof, and belongs to the technical field of preparation of alcoholic beverages. Background technique [0002] Dew wine is a beverage wine that uses distilled wine, fermented wine or edible alcohol as the wine base, uses edible animals, plants, and food additives as aroma, taste, and color substances, and is processed according to a certain production process, changing its original wine base style. . Some existing cherry wines have astringent mouthfeel and unprominent fragrance, which cannot meet the market demand. Contents of the invention [0003] In order to solve the above existing problems, the present invention provides cherry wine and its preparation process. [0004] The present invention is achieved through the following technical solutions: a kind of cherry wine made from the following raw materials: [0005] Every 100 liters of cherry wine contains 20 kg of cherry juice, 18 k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 周传银
Owner 周传银
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