Method for making cherry wine

A technology for cherry wine and cherries, which is applied in the directions of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of more destruction of rich nutrients and poor taste, and achieves mellow taste and good taste. Effect

Inactive Publication Date: 2015-10-14
SHANGHAI SHUNYI WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cherries are usually soaked in edible alcohol to make cherry wine. The wine made by this method has a poor taste and the rich nutrients contained in the cherry are more destroyed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A brewing method of cherry wine includes the following steps:

[0017] (1) Select high-quality fruit wine yeast strains to expand the culture step by step to prepare the expanded yeast solution;

[0018] (2) After pitting and beating the cherries, make cherry juice, mix 1000kg of cherry juice, 1000kg of boiling water, 400kg of white sugar, and adjust the titration acid 5.0-6g / L with calcium carbonate to make PH=3.0, and then cool to 20 ℃-26℃, to prepare fermentation broth;

[0019] (3) Add 120kg of expanded yeast solution to the above fermentation broth, temperature 20℃, fermentation time 15-20 days, detect that the alcohol content in the fermentation broth is above 11% (V / V), and the sugar content is 5g / At L, the first fermentation is over and the first fermentation broth is prepared;

[0020] (4) After the first fermentation liquid is separated from the residue, the wine liquid is put into the fermentation tank, the air is isolated, and the fermentation is carried out slowl...

Embodiment 2

[0026] A brewing method of cherry wine includes the following steps:

[0027] (1) Select high-quality fruit wine yeast strains to expand the culture step by step to prepare the expanded yeast solution;

[0028] (2) After pitting and beating the cherries, make cherry juice, mix 1000kg of cherry juice, 1000kg of boiling water, 800kg of white sugar, adjust the titration acid with calcium carbonate to 8.0g / L, make PH=3.4, and then cool to 20℃ -26℃, to prepare fermentation broth;

[0029] (3) Add 160kg of expanded yeast solution to the above fermentation broth, temperature 26℃, fermentation time 20 days, and detect that the alcohol content in the fermentation broth is above 11% (V / V) and the sugar content is 7g / L , The first fermentation is over, and the first fermentation broth is prepared;

[0030] (4) After the first fermentation liquid is separated from the residue, the wine liquid is put into the fermentation tank, the air is isolated, and the fermentation is carried out slowly. The ...

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PUM

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Abstract

The invention discloses a method for making cherry wine. The cherry wine is made by a technological process including preparation of propagation yeast liquid, preparation of to-be-fermented liquid, primary fermentation, secondary fermentation, ageing, heat treatment, cold treatment, filtering and packaging and the like. The cherry wine has moderate acidity and acerbity as well as mellow mouthfeel and particularly is rich in multiple amino acids and trace elements necessary to a human body; and through scientific biological fermentation, the made cherry wine can maintain many nutrition ingredients and has good mouthfeel.

Description

Technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing cherry wine. Background technique [0002] At present, there are many alcoholic products in the domestic alcoholic market, and alcoholic products with nutrition and health functions occupy a large part of the market share. As we all know, cherries are the fruit of the Rosaceae plant cherry. It is an early tree fruit on the market, known as " The first branch of Baiguo". Cherries mainly have the following nutritional value. 1. Cherries have a particularly high iron content. Regular consumption of cherries can supplement the body's demand for iron and promote hemoglobin regeneration, which can prevent iron deficiency anemia, strengthen physical fitness, and strengthen brain and intelligence; 2. .Cherry is rich in nutrients, can regulate the vitality, invigorate the spleen and stomach, and dispel rheumatism; 3. It is good for loss of appetite, indigestion, rheumatism and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈达祥
Owner SHANGHAI SHUNYI WINE IND CO LTD
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