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Method used for preparing liquor with cherries

A technology for cherry wine and cherries, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of poor wine taste, insufficient nutrition, and difficult preservation of cherries, and achieves the effects of increasing enthusiasm, increasing added value and having good taste.

Inactive Publication Date: 2013-11-27
SUZHOU CUIZHI NEW TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because cherries are rich in nutrition, they are very popular when they are on the market. However, cherries are not easy to preserve. If the added value of cherries is not developed, the enthusiasm of the majority of fruit farmers will be damaged.
[0003] Most of the fruit wines on the market are made by blending fruit juice with white wine. Although the operation is simple and the production cycle is short, the taste of the wine is poor, and the taste of fruit and white wine cannot be blended together. Can't fully function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Technical scheme of the present invention is carried out through the following steps:

[0026] Step 1: Sun-dry the selected cherries for two to three days;

[0027] The second step: squeeze the sun-dried cherries to extract the juice;

[0028] The third step: the cherry juice is precipitated by refrigeration;

[0029] Step 4: Cherry juice is heated and fermented for the first time, so that the alcohol content reaches 9%;

[0030] Step 5: carry out the second fermentation of the kirsch with an alcohol content of 9% to reach an alcohol content of 18%;

[0031] Step 6: Ferment the kirsch with an alcohol content of 18% for the third time to make the alcohol content reach 27%;

[0032] Step 7: Carry out the first distillation of kirsch with an alcohol content of 27% to become a high kirsch liquor with an alcohol content of 64;

[0033] Step 8: Put the base wine in the pottery altar, bury the pottery altar underground, take half of the net volume of the pottery altar as t...

Embodiment 2

[0036] Technical scheme of the present invention is carried out through the following steps:

[0037] Step 1: Sun-dry the selected cherries for two to three days;

[0038] The second step: squeeze the sun-dried cherries to extract the juice;

[0039] The third step: the cherry juice is precipitated by refrigeration;

[0040] Step 4: Cherry juice is heated and fermented for the first time, so that the alcohol content reaches 11%;

[0041] Step 5: Carry out the second fermentation of kirsch with 11% alcohol content to reach 22% alcohol content;

[0042] Step 6: Ferment the kirsch with 22% alcohol content for the third time to make the alcohol content reach 29%;

[0043] Step 7: Carry out the first distillation of kirsch with an alcohol content of 29% to become a high kirsch liquor with an alcohol content of 66%;

[0044] Step 8: Put the base wine in the pottery altar, bury the pottery altar underground, take half of the net volume of the pottery altar as the dividing line, a...

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PUM

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Abstract

The invention discloses a method used for preparing liquor with cherries. Cherries are abundant in nutrition. The hard liquor is prepared by a plurality of times of fermentation of cherries. Mouthfeel is excellent, nutrients are abundant, the additional value of cherry is increased, and the enthusiasm of orchard workers in planting is increased.

Description

[0001] Technical Field The present invention relates to a method for brewing liquor, in particular to a method for brewing liquor from cherries. Background technique [0002] Cherries are rich in nutrition, containing 1.1g of protein, 0.2g of fat, 0.3g of dietary fiber, 210μg of carotene, 35μg of retinol equivalent, 0.02mg of thiamine, 0.02mg of riboflavin, 0.6mg of niacin, and vitamin C per 100g 900mg, vitamin E 2.22mg, potassium 232mg, sodium 8mg, calcium 11mg, magnesium 12mg, iron 0.4mg, manganese 0.07mg, zinc 0.23mg, copper 0.10mg, phosphorus 27mg, selenium 0.21μg. Because cherries are rich in nutrition, they are very popular when they are on the market, but cherries are not easy to preserve. If the added value of cherries is not developed, the enthusiasm of the majority of fruit farmers will be damaged. [0003] Most of the fruit wines on the market are made by blending fruit juice with white wine. Although the operation is simple and the production cycle is short, the ta...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 孟繁茂
Owner SUZHOU CUIZHI NEW TECH DEV