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Brewing method for cherry rum and acquired cherry rum

A cherry wine and cherry technology, applied in the preparation of alcoholic beverages, etc., can solve problems affecting the quality of cherry wine, and achieve the effects of avoiding juice oxidation, maintaining aroma, and ensuring fruit quality

Active Publication Date: 2016-01-27
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned fermentation and brewing methods have been improved, there are still operations of adding sugar to ferment, adding wine and blending, and adding pectinase treatment, which affects the quality of kirsch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The brewing method of "Zaodaguo" cherry wine is as follows:

[0035] 1. Raw material collection

[0036] Choose the "Zaodaguo" cherry variety. When the fruit juice analysis shows that the sugar content is greater than or equal to 110g / L, and the fruit is easily separated from the fruit stem, the fruit will be harvested manually (leave the stem on the tree). Put the harvested fruits into the cold air storage in time to quickly cool down to 12°C;

[0037] 2. De-pitting and pressing

[0038] The cooled cherry fruit is depited with a plum-blossom needle depiter, and the depited fruit is squeezed by an airbag press to extract juice at a low temperature, and the depitment and pressing are carried out at 14°C. The squeezed fruit juice enters the clarification and fermentation section, and the pomace enters the cherry distilled wine maceration section;

[0039] 3. Low-temperature clarification and temperature-controlled fermentation of fruit juice

[0040] Add 40mg / LSO to t...

Embodiment 2

[0048] The brewing method of "Qi Hao" cherry wine is as follows:

[0049] 1. Raw material collection

[0050] Choose the Qihao cherry variety. When the sugar content of the fruit juice analysis is greater than or equal to 115g / L, and the fruit and the fruit stem are easily separated, the fruit is harvested manually (leaving the stem on the tree). Put the harvested fruits into the cold air storage in time to quickly cool down to 10°C;

[0051] 2. De-pitting and pressing

[0052] The cooled cherry fruit is depited with a plum-blossom needle depiter, and the depited fruit is squeezed by an airbag press to extract juice at a low temperature, and the depitment and pressing are carried out at 12°C. The squeezed fruit juice enters the clarification and fermentation section, and the pomace enters the cherry distilled wine maceration section;

[0053] 3. Low-temperature clarification and temperature-controlled fermentation of fruit juice

[0054] Add 45mg / LSO to squeezed juice 2 A...

Embodiment 3

[0062] The brewing method of "Qi Hao" cherry wine is as follows:

[0063] 1. Raw material collection

[0064] Choose the Qihao cherry variety. When the sugar content of the fruit juice analysis is greater than or equal to 110g / L, and the fruit and the fruit stem are easily separated, the fruit is harvested manually (leaving the stem on the tree). Put the harvested fruits in the cold air storage in time to quickly cool down to 15°C;

[0065] 2. De-pitting and pressing

[0066] The cooled cherry fruit is depited with a plum-blossom needle depiter, and the depited fruit is squeezed by an airbag press to extract juice at a low temperature, and the depitment and pressing are carried out at 16°C. The squeezed fruit juice enters the clarification and fermentation section, and the pomace enters the cherry distilled wine maceration section;

[0067] 3. Low-temperature clarification and temperature-controlled fermentation of fruit juice

[0068] Add 50mg / LSO to the squeezed juice 2...

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PUM

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Abstract

The invention provides a brewing method for cherry rum and the acquired cherry rum. The brewing method comprises the following steps: collecting the cherry with the sugar content above 110g / L and quickly reducing temperature to 10-15 DEG C; de-nucleating at low temperature and performing low-temperature airbag squeezing; clarifying the juice for 24 hours at 7-8 DEG C, and then recovering the temperature to 12-14 DEG C, starting fermentation, controlling the fermentation temperature at 16-20 DEG C, and reducing the temperature to 10 DEG C and sealing after ending the fermentation, thereby acquiring a juice fermented wine; dipping the cherry distilled liquor, with the degree reduced to 28% in the previous year before the fruit residues are used, for 20 days under the controlled temperature at 20-22 DEG C, separating and clarifying, thereby acquiring the dipping wine with the alcoholic strength at 23-24%; blending the juice fermented wine with the dipping wine, causing the alcoholic strength to be about 13%, and filling the blended wine after the stability test and the clarifying treatment, thereby acquiring the cherry rum. According to the brewing method provided by the invention, the pectinase and the white spirit are not used and no external sugar is added, so that the quality of the wine is ensured, the acquired cherry rum is elegant in fragrance, the contents of methyl alcohol, fusel and cyanide are low and the cherry rum is high-quality and healthy.

Description

technical field [0001] The invention relates to a method for brewing cherry wine, and also relates to the brewed cherry wine, which belongs to the technical field of fruit wine brewing. Background technique [0002] There are generally two types of cherry wine brewing, one is soaking production, which is mainly obtained by soaking cherry fruits in white wine, which generally has a liquor or alcohol taste; the other is fermentation brewing, cherry fruits have low sugar content, High acid content (especially poor maturity), high pectin content, and high cyanide content in the fruit core. Based on this, conventional fermentation production is customary to add pectinase to decompose pectin to increase juice yield and promote clarification. , but it is very easy to produce excessive methanol content. Sugar or alcohol is added during the fermentation process to produce wine with safe alcohol content, but it will also increase the content of methanol and fusel alcohols. In addition...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12G3/12C12H6/02
Inventor 赵新节孙玉霞秦伟帅王庆福
Owner QILU UNIV OF TECH
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