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Making method of cherry wine

A technology of cherry and fruit wine, which is applied in the field of preparation of cherry wine, which can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low cherry juice yield, etc., and achieve the effect of stable color, mellow taste and good quality

Inactive Publication Date: 2016-09-28
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing cherry fruit wine has defects such as low cherry juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other defects in the production method of existing cherry wine. Method for preparing cherry wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of cherry fruit wine, which uses fresh cherry fruit as raw material, after cleaning and pressing, to make cherry puree, which is characterized in that it comprises the following steps:

[0014] a. Sterilization before fermentation: Boil the cherry puree for 45 minutes at room temperature;

[0015] b. Sugar adjustment: Detect the sugar content of the cherry puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain cherry wine.

Embodiment 2

[0020] A preparation method of cherry fruit wine, which uses fresh cherry fruit as raw material, after cleaning and pressing, to make cherry puree, which is characterized in that it comprises the following steps:

[0021] a. Sterilization before fermentation: Boil the cherry puree for 52 minutes at room temperature;

[0022] b. Sugar adjustment: detect the sugar content of the cherry puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain cherry wine.

Embodiment 3

[0027] A preparation method of cherry fruit wine, which uses fresh cherry fruit as raw material, after cleaning and pressing, to make cherry puree, which is characterized in that it comprises the following steps:

[0028] a. Sterilization before fermentation: Boil the cherry puree for 60 minutes at room temperature;

[0029] b. Sugar adjustment: detect the sugar content of cherry puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain cherry wine.

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PUM

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Abstract

The invention discloses a preparation method of cherry fruit wine. Fresh cherry fruit is used as a raw material, which is cleaned and pressed to make cherry puree, and the puree is subjected to pre-fermentation sterilization, sugar adjustment, alcohol fermentation, filtration, and post-fermentation sterilization to obtain cherry fruit wine. The kirsch produced by the invention has strong fruity aroma, stable color, mellow mouthfeel and good quality.

Description

Technical field: [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing cherry fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing cherry fruit wine has defects such as low cherry juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color an...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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