Brewing method of kirsch

A technology of cherry wine and cherries, which is applied in the preparation of alcoholic beverages, can solve the problems of drinking stimulation, coverage, and inability to exert the nutrients of cherries, and achieve the effect of pure wine aroma.

Inactive Publication Date: 2012-07-25
陆菊芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the cherry wines on the market are blended with cherry juice and ethanol. It is more stimulating when drinking, and the taste of cherries cannot be fully displayed, and it is easy to be covered by the alcohol smell of ethanol.
It is also impossible to fully utilize the nutritional content of cherries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0010] The brewing method of cherry wine of the present invention, it comprises the following steps:

[0011] Put the washed cherries in a ventilated place and air-dry until there is no residual moisture on the skin;

[0012] Stir the air-dried cherries and white sugar evenly until each cherry is dipped in white sugar;

[0013] Put the cherries dipped in white sugar in an airtight container and leave them in a dark place to ferment for two months.

[0014] In summary, the brewing method of cherry wine of the present invention includes: placing the cleaned cherries in a ventilated place, and air-drying until the skin has no residual moisture; evenly stirring the air-dried cherries and white sugar until each cherry They are all dipped in white sugar; the cherries dipped in white sugar are put into an airtight container and placed in a dark place to ferment for two months, a total of three steps. And, the kirsch wine brewing method of the present invention is the kirsch wine pr...

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PUM

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Abstract

The invention discloses a brewing method of kirsch, comprising the following three steps of: putting washed cherries at a ventilating place, carrying out air drying till that the surfaces of the cherries have no residual moisture; evenly mixing the dried cherries with white granulated sugar, till that each cherry is dipped with the white granulated sugar; and putting the cherries dipped with the white granulated sugar into a sealed container, and then placing in the shadow to ferment for two months. According to the brewing method of the kirsch, the kirsch is brewed during the fermentation process of the cherries, the kirsch is pure in bouquet; and the nutritional ingredient of the cherries also can be completely blended in the kirsch, so that people can ingest more nutrition during drinking.

Description

technical field [0001] The invention relates to a brewing method of cherry wine, in particular to a brewing method of cherry wine formed by self-fermentation without blending with ethanol. Background technique [0002] At present, most of the cherry wines on the market are blended with cherry juice and ethanol, which is quite stimulating when drinking. The taste of cherry cannot be fully displayed, and it is easy to be covered by the alcohol smell of ethanol. Also can't bring into full play the nutritional labeling of cherry. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a brewing method of cherry wine, more specifically, to provide a brewing method of cherry wine formed by self-fermentation without blending with ethanol. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a kind of brewing method of cherry wine, it is characterized in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 陆菊芳
Owner 陆菊芳
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