A kind of brewing method of cherry sparkling wine

A technology of sparkling wine and cherry wine, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effect of fine and lasting foam, high content, and improve the technical level

Inactive Publication Date: 2018-04-24
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims at the deficiencies in the existing cherry sparkling wine brewing technology, and provides a brewing method of cherry sparkling wine

Method used

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  • A kind of brewing method of cherry sparkling wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A brewing method of cherry sparkling wine, comprising the steps of:

[0035] 1) Material selection: choose Van, whose fruit is ripe and not rotted, and its appearance is clean and tidy. After testing, the sugar content of the fruit is 140g / L, and the acidity is 7.0g / L;

[0036] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0037] 3) Heating: Place the fruit grains obtained in step 2) into a fermenter, heat up to 85 degrees within 2 minutes under the protection of nitrogen, and stir at the same time for 5 minutes;

[0038] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 50 Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures. Cool to 35 degrees;

[0039] 5) Enzymolysis: Add 30 mg / L of compound pectinase HC from Laffort to the mash obtained in step 4), and the enzymolysis process is completed under nitrogen ...

Embodiment 2

[0049] A brewing method of cherry sparkling wine, comprising the steps of:

[0050] 1) Material selection: choose Black Tartarian, which is clean and tidy with ripe fruit and not rotted, as the raw material. After testing, the sugar content of the fruit is 160g / L, and the acidity is 6.0g / L;

[0051] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0052] 3) Heating: put the fruit grains obtained in step 2) into a fermenter, and raise the temperature to 80 degrees within 1 minute under the protection of carbon dioxide, and stir at the same time for 5 minutes;

[0053] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 10Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures, keep for 30min and after the expansion of the pericarp is completed, the mash Cool to 40 degrees;

[0054] 5) Enzymolysis: Add 40 mg / L of compound pect...

Embodiment 3

[0064] A brewing method of cherry sparkling wine, comprising the steps of:

[0065] 1) Material selection: choose Lapins (Lapins) whose fruit is ripe and not rotten and clean and tidy as the raw material. After testing, the sugar content of the fruit is 180g / L, and the acidity is 5.5g / L;

[0066] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0067] 3) Heating: Place the fruit grains obtained in step 2) into a fermenter, heat up to 95 degrees within 3 minutes under the protection of helium, and keep stirring for 5 minutes;

[0068] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 10Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures, keep for 30min and after the expansion of the pericarp is completed, the mash Cool to 40 degrees;

[0069] 5) Enzymolysis: Add 20 mg / L of compound pectinase EX-V from LALLEMAND S.A. t...

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Abstract

The invention relates to a method for brewing cherry sparkling wine. The method comprises the steps of material selection, stalk removal, heating, pulverization, enzymolysis, juice picking, acidity adjustment, primary fermentation, clarification, mixing, secondary fermentation, freezing, sterilization, bottling and the like. According to the method, the technologies of rapid heating and vacuum negative pressure fruit pulverization and extraction are adopted, cherry pericarp tissues can be ruptured instantly, pigment and high quality tannin in pericarp can be extracted rapidly and sufficiently, while bitter tannin in fruit seeds is not extracted; intrinsic microorganisms, oxidase and the like of cherries can be killed, and bad flavor caused by oxidation or natural fermentation is avoided; the produced cherry sparkling wine is bright in color, clear, shining and glossy in wind body, fine, smooth and lasting in foam, rich in fruit fragrance and aroma, fresh, lively, tasty and refreshing in mouthfeel, balanced, coordinated and lasting in after taste.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a fruit wine brewing method, and belongs to the technical field of wine production. Background technique [0002] Cherry wine: an alcoholic beverage with an alcohol content of not less than 7.0% v / v, made from fresh cherries or cherry juice through full or partial fermentation. [0003] Cherry sparkling wine is the original cherry wine produced by the alcoholic fermentation of cherry juice by yeast, and then added sugar for closed secondary fermentation. The carbon dioxide produced at 20°C has a pressure greater than or equal to 0.05MPa. Cherry sparkling wine is usually light pink in color, with a faint cherry fragrance in the wine aroma. Cherry wine has the effect of dispelling wind and dampness, promoting blood circulation and relieving pain. and cold sores. Cherry wine can also eliminate fatigue, increase appetite, and improve sleep. Women who often drink this wine also have the effe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 孙舒扬
Owner LUDONG UNIVERSITY
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