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Preparation process of cherry wine

A production process, cherry wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor wine quality, backward technology and equipment, outdated production technology, etc., to achieve the effect of quality assurance

Inactive Publication Date: 2015-12-09
王战乐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current production process of cherry wine is relatively old. It adopts Daqu to make wine, and the technology and equipment are relatively backward. Angel wine is easy to ferment and become sour, or even go bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of manufacture craft of cherry wine, comprises the following steps:

[0029] 1) Take the stems of the ripe big cherries, clean them with 1:500 carbon dioxide aqueous solution, disinfect, dry them, and crush them;

[0030] 2) Let the cherry juice and skin melt together, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation, so that the fermentation tank is clean and hygienic;

[0031] 3) During the fermentation process, dissolve the pigment and aroma in the peel in the wine, keep the temperature at 18 degrees, and stir the juice at the same time. When the leather cap floats, press the leather cap into the wine to make the pigment and aroma in the leather cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. Add the ratio of ...

Embodiment 2

[0046] A manufacturing process of cherry wine, comprising the following steps: 1) removing stems from ripe large cherries, cleaning, disinfecting, drying and crushing with 1:500 carbon dioxide aqueous solution;

[0047] 2) Let the cherry juice and skin melt together, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation, so that the fermentation tank is clean and hygienic;

[0048] 3) During the fermentation process, dissolve the pigment and aroma in the peel in the wine, keep the temperature at 32 degrees, and stir the juice at the same time. When the leather cap floats, press the leather cap into the wine to make the pigment and aroma in the leather cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. The ratio of 8.5 kilograms of whit...

Embodiment 3

[0063] A kind of manufacture craft of cherry wine, comprises the following steps:

[0064] 1) Take the stems of the ripe big cherries, clean them with 1:500 carbon dioxide aqueous solution, disinfect, dry them, and crush them;

[0065] 2) Let the cherry juice and skin melt together, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation, so that the fermentation tank is clean and hygienic;

[0066] 3) During the fermentation process, dissolve the pigment and aroma in the peel in the wine, keep the temperature at 26 degrees, and stir the juice at the same time. When the leather cap floats, press the leather cap into the wine to make the pigment and aroma in the leather cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. The ratio of 8.5 ...

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PUM

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Abstract

The invention discloses a preparation process of cherry wine, wherein the preparation process comprises the following steps: 1) removing stems of cherries, cleaning and drying the cherries in the air, disinfecting and crushing the cherries; (2) making cherry juice contact with peels, and adding a distiller's yeast in proportion for fermentation together; 3) during fermenting, dissolving pigment and aroma in the peels into wine; 4) after fermentation, separating peel dregs, separating raw wine from the peel dregs and wine sediment, and pouring the wine into a jar so that the wine liquid is clear and transparent; 5) after separation, fermenting the raw wine; 6) aging the raw wine liquid obtained from the separation; 7) clarifying and fining after aging so that a colloidal net-shaped substance is generated in the wine liquid, filtering and removing peels; 8) implementing freezing treatment after clarifying; 9) implementing heat treatment after freezing treatment; 10) after heat treatment, blending various trace ingredients of the cherry wine; 11) after blending, removing sediment and suspension, so that the wine liquid is clear and stable; and 12) canning the filtered wine juice by virtue of a stainless steel canning machine, packaging by virtue of a sterile packaging machine and sealing with a cork.

Description

technical field [0001] The invention relates to a process for making cherry wine. Background technique [0002] The price of cherries is a bit low when it is time to harvest. The fruit is the most ripe and has the best sugar content, so it is most suitable for making wine. However, the current production process of cherry wine is relatively old. It adopts Daqu to make wine, and the technology and equipment are relatively backward. Angel wine is easy to ferment and become sour, or even go bad. [0003] 2) While fermenting cherry wine, we also carried out soaking wine, using 50% white wine for soaking. Clean, disinfect and sterilize the dissolver with potassium permanganate, rinse it twice with clean water, squeeze and ferment the cleaned and dried cherries, put them into a bottle at a ratio of 200 grams of cherries and 500 grams of white wine, and carry out Soak, close the lid tightly, seal the mouth of the bottle, stir once every three days, soak for 30-35 days before eat...

Claims

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Application Information

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