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Brewing method of raw pulp cherry red wine

A cherry and red wine technology, applied in the field of winemaking, can solve the problems of rough taste, unable to reflect the cherry wine, and lack of commodity circulation, and achieve the effects of improving taste and softness, preventing cardiovascular diseases, and reducing fat accumulation.

Inactive Publication Date: 2015-01-28
山东益源环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because fresh cherries are on the market for a short time, in order to make full use of the nutritional value of cherries, people soak cherries with edible alcohol to obtain cherry liquor. However, the resulting cherry liquor has a rough taste and a weak fragrance, which is not suitable for commodity circulation and has no market competitiveness.
At present, the cherry red wine on the market is fermented directly by adding highly active red wine yeast into the cherry juice mixture. The selection of fermentation aids is not strict, so that the produced cherry red wine does not have a prominent aroma and does not reflect the characteristics of cherry wine; high temperature sterilization It can destroy the original nutrients of cherries, and without color protection treatment, it is easy to cause oxidation of cherry juice; traditional fermentation methods do not pay enough attention to malic acid-lactic acid fermentation, resulting in over-acidity of red wine; diatomaceous earth filtration cannot guarantee its original ecology
Documents have found that most of the existing techniques for brewing cherry wine adopt the techniques for brewing wine, without considering the characteristics of the raw materials of cherry wine, and it is difficult to produce high-quality and distinctive cherry red wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Cherry red wine 12.5% ​​(v / v) brewing method:

[0017] Crush the mature large cherries that have been cleaned to remove the fruit stems, green grains, mildew grains, and broken grains. To ensure that the cherry cores are intact, add them to the fermentation tank, and immediately add potassium metabisulfite to make the sulfur dioxide content reach 100ppm. Add 14ppm after two hours Pectinase, enzymatic hydrolysis, sterilization and color protection at room temperature.

[0018] Add the red wine yeast activated by glucose into the fermenter, remove the cherry pits after 12 hours of fermentation, and add white granulated sugar according to the standard of 100g / L at the same time, and keep the temperature at 25°C for main fermentation.

[0019] After one week of fermentation, add white granulated sugar according to the standard of 40g / L, and add FK and DAP as fermentation aids at the same time, and mix the two at a ratio of 1:1 before adding. After 20 days, take 500ml of ch...

Embodiment 2

[0023] Crush the mature large cherries that have been cleaned to remove the fruit stems, green grains, moldy grains, and broken grains. To ensure that the cherry cores are intact, add them to the fermentation tank, and immediately add potassium metabisulfite to make the sulfur dioxide content reach 100ppm. Add 18ppm after two hours Pectinase, enzymatic hydrolysis, sterilization and color protection at room temperature.

[0024] Add the red wine yeast activated by glucose into the fermenter, remove the cherry pits after 12 hours of fermentation, and add white granulated sugar according to the standard of 100g / L at the same time, and keep the temperature at 26°C for main fermentation.

[0025] After one week of fermentation, add white granulated sugar according to the standard of 40g / L, and add FK and DAP as fermentation aids at the same time, and mix the two at a ratio of 1:1 before adding. After 20 days, take 500ml of cherry red wine fermented liquid in the fermenter every 24 ...

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PUM

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Abstract

The invention relates to a brewing method of raw pulp cherry red wine. The method mainly comprises the following steps: (1) fermenting by adopting a dreg mixing fermentation method; (2) providing a nitrogen source for yeasts by using yeast nutrients FK and DAP for red wine as fermenting auxiliaries; (3) adjusting the fermenting degree and the taste of the cherry red wine by adding sugar twice; and (4) reducing acidity for the cherry red wine by adopting a secondary fermenting and aging method. The cherry red wine brewed by the method provided by the invention meets the standard in sensory and physical and chemical indicators. The cherry red wine brewed by the method is bright in color, extremely good in permeability, aromatic and soft in taste, rich in nutrition and superior in quality.

Description

technical field [0001] The invention belongs to the technical field of brewing. It is a method of brewing cherry red wine by fermenting the whole juice of ripe big cherries as raw materials. Background technique [0002] Sweet cherry fruit is rich in sugar, protein, vitamins and calcium, iron, phosphorus, potassium and other elements. According to measurements, cherries are extremely rich in iron, ranking first among various fruits. Traditional Chinese medicine believes that fresh cherry fruit has the effects of sweating, replenishing qi, dispelling wind, and clearing rash, and is suitable for diet therapy of numb limbs and rheumatic waist and leg diseases. For gout patients, cherries are very effective in eliminating muscle soreness and inflammation. It contains rich anthocyanins, anthocyanins and vitamin E, etc., which can promote blood circulation, help the excretion of uric acid, and relieve pain caused by gout and arthritis. The discomfort caused is a very effective ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张永顺韦芳潘婵曹洪涛刘国栋
Owner 山东益源环保科技有限公司
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