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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Property | Measurement | Unit |
---|---|---|
Bronsted acidity | aaaaa | aaaaa |
pore size | aaaaa | aaaaa |
Bronsted acidity | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com