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Cherry fermentation liquor producing method

A production method and technology for fermented wine, which are applied in the field of fermented wine processing, can solve the problems of difficult storage and cannot be supplied in four seasons, etc., and achieve the effects of being easy to implement, improving the immune function of the human body, and having a clear appearance.

Inactive Publication Date: 2015-11-11
余瑶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that cherries are seasonal fruits, cannot be supplied in four seasons, and are not easy to store, and provide a method for making cherry fermented wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of fermented cherry wine, concrete operation steps are:

[0020] ① Raw material sorting: select ripe and red cherry fruit as raw material, and remove moldy and rotten fruit;

[0021] ②Sulfur treatment: add 70 mg / kg of sulfur dioxide to the cherry slurry to inhibit the growth of bacteria;

[0022] ③Pre-fermentation: Add 5% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 30°C, fermentation time is 8 days, and stirring is performed twice or twice a day. In order to produce enough alcohol after fermentation, according to The sugar content of raw materials, add a certain amount of white granulated sugar to the fermentation liquid; add a certain amount of rock sugar;

[0023] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0024] ⑤Post-fermentation: Fermentation temp...

Embodiment 2

[0030] A kind of preparation method of fermented cherry wine, concrete operation steps are:

[0031] ① Raw material sorting: select ripe and red cherry fruit as raw material, and remove moldy and rotten fruit;

[0032] ②Sulphur treatment: add 40 mg / kg of sulfur dioxide to the cherry slurry to inhibit the growth of bacteria;

[0033] ③Pre-fermentation: Add 6% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 40°C, fermentation time is 6 days, stirring two to three times a day, in order to produce enough alcohol after fermentation, according to The sugar content of the raw material is to add a certain amount of white granulated sugar to the fermentation liquid;

[0034] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0035] ⑤Post-fermentation: Fermentation temperature is 35°C, fermentation time is 25...

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PUM

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Abstract

The invention discloses a cherry fermentation liquor producing method and belongs to the field of beverage processing. The producing method includes the steps of employing raw materials, sorting, cleaning and crushing the raw materials, removing stalks, performing sulfur treatment, pre-fermentation, separation and after-fermentation, aging and blending the fermentation product, filtering blended liquor, filling the liquor in a container, sealing the container, and performing sterilization and cooling to obtain the cherry fermentation liquor. The cherry fermentation liquor is clarified and transparent in appearance, is pure in taste, has the special flavor and fragrance of cherry, is beneficial to improvement of human body immune functions, has excellent treatment effects on regulating qi and activating blood, soothing liver and removing heat, has the effect of promoting regeneration of hemoglobin, has the effects of regulating the middle and tonifying qi and dispelling wind and removing dampness. The producing method is simple in operations and is easy to carry out.

Description

technical field [0001] The invention relates to a method for processing fermented wine, in particular to a method for preparing fermented cherry wine. Background technique [0002] Cherry, also known as Wedge Jingtao and Cherry, is a general term for plants of the genus Prunus. The fruit can be eaten as a fruit. The fruit period is in May, and it is bright red. The flowers are like rosy clouds, and the fruit is like coral. It is a precious fruit tree. The cherry fruit is bright in color, crystal clear and beautiful, red like agate, yellow like creamy fat; those with dark red skin are called "Zhu Ying", those with yellow skin are called "Wax Sakura", those with small and red fruit are called "Sakura Pearl", and the color is purple. Those with macula are called "Purple Sakura". Among them, wax cherry flavor is the sweetest. Cherries are particularly rich in nutrients, rich in sugar, protein, vitamins and calcium, iron, phosphorus, potassium and other elements. [0003] Tra...

Claims

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Application Information

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