Preparation method of cherry wine

A technology for cherry wine and cherries, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of difficulty in meeting long-term needs, difficult to preserve, strong seasonal cherry, and achieve the effects of maintaining nutrition and taste, reducing production costs and unique flavor.

Inactive Publication Date: 2014-10-01
杨志宾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The nutritional value of cherries is very high, but the seasonality of cherries is very st...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, get cherry 1KG, alcohol concentration is 35% white wine 2L, sweetener 0.2L.

[0019] Made according to the following preparation methods:

[0020] 1) Wash the cherries with running water and drain the surface water;

[0021] 2) Mix white sugar and water in a ratio of 1:2, dissolve completely after heating, and make sweetener after cooling;

[0022] 3) Seal the cherries, white wine and sweetener into containers, store in a cool and dark place for 20-30 days, and keep the temperature at 18-26°C;

[0023] 4) Secondary fermentation for 2-3 months, the temperature is controlled at 18-26°C;

[0024] 5) Save after clarification and filtration.

Embodiment 2

[0025] Embodiment 2, get cherry 3KG, alcohol concentration is 35% white wine 6L, sweetener 0.4L.

[0026] Made according to the following preparation methods:

[0027] 1) Wash the cherries with running water and drain the surface water;

[0028] 2) Mix fructose and water in a ratio of 2:3, dissolve completely after heating, and make sweetener after cooling;

[0029] 3) Seal the cherries, white wine and sweetener into containers, store in a cool and dark place for 20-30 days, and keep the temperature at 18-26°C;

[0030] 4) Secondary fermentation for 2-3 months, the temperature is controlled at 18-26°C;

[0031] 5) Save after clarification and filtration.

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PUM

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Abstract

The invention provides a preparation method of a cherry wine. The cherry wine is prepared from 1-3 parts of cherries, 2-6 parts of white wine with the alcohol concentration of 35% and 0.2-0.6 part of sweetening agent. The preparation method comprises the following steps of selecting high-quality matured fresh cherries; cleaning the cherries with flowing clear water, and draining off water on the surfaces of the cherries; preparing the sweetening agent by mixing white granulated sugar and water according to the ratio of 1:2, heating to completely dissolve the white granulated sugar, and cooling; sealing the cherries, the white wine and the sweetening agent into a vessel, and storing the vessel at a shady and cool place for 20-30d while controlling the temperature at 18-26 DEG C; carrying out secondary fermentation for 2-3 months while controlling the temperature at 18-26 DEG C; clarifying, filtering, and then, storing. By using the preparation method, the preparation process of the cherry wine is effectively simplified and improved, the preparation cost is greatly reduced, the effective components of the cherries are sufficiently utilized, the nutrients and taste of the cherries are kept, and the cherry wine is unique in flavor and suitable for drinking for a long term and has a certain healthcare effect and the healthcare functions of relieving muscular pain and strengthening the lung function.

Description

technical field [0001] The invention relates to the technical field of fruit wine products, in particular to a method for preparing cherry wine. Background technique [0002] Cherry belongs to temperate fruit, the fruit is rich in nutrition, rich in sugar, protein, vitamins and various trace elements necessary for human body. Cherries are particularly high in iron. , The iron content per hectogram of cherries is as high as 5.9 mg, ranking first among various fruits. Iron is the raw material for the synthesis of human hemoglobin and myoglobin. It plays an important role in the processes of human immunity, protein synthesis and energy metabolism. It is also closely related to brain and nerve functions and the aging process. Regular consumption of cherries can supplement the demand for iron in the body, promote hemoglobin regeneration, prevent iron deficiency anemia, and enhance physical fitness, brain and intelligence development. [0003] The nutritional value of cherries ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 杨志宾
Owner 杨志宾
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