Brewing method for cherry fruit wine

A technology for cherries and fruit wine, applied in the field of fruit wine brewing, can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low cherry juice yield, etc., so as to overcome the poor filtering effect, improve the juice yield and reduce the time. Effect

Inactive Publication Date: 2017-08-18
合肥联森鑫智能科技有限公司
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  • Summary
  • Abstract
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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. Cherry wine brewing method 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

[0020] A. Raw material pretreatment: 80kg of fresh, disease-free cherries are selected and washed as spare raw materials;

[0021] B. Mixing and beating: Mix the cleaned cherries with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, and the temperature is 40 ℃, and the beating treatment is performed;

[0022] C, compound enzyme treatment: get 2.6kg of pectinase, 0.2kg of cellulase and 0.2kg of hemicellulase and mix, and place it in the pulp treated by beating at a ratio of 3% by weight, and the temperature is controlled to be 50°C, and the time for 4 hours;

[0023] D. Juicing and filtration: juicing the slurry after compound enzyme treatment and filtering to obtain cherry pulp;

[0024] E, enzymatic clarification: add pectinase 0.3kg to the weight of the cherry pulp, control the temperature at 45°C, and take 2 hours to obtain the cherry liquid;

[0025] F, ultrafiltration: adopt the method of combining chitosan-isinglass to filter the cherry...

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PUM

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Abstract

The invention discloses a brewing method of cherry fruit wine. Fresh and disease-free cherries are screened and washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The cherry wine brewed by the invention has strong fruity aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of cherry fruit wine. Background technique [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of kinds of fruit wine, preserved fruit and fruit juice products. It not only has a broad sales market in China, but also will be very popular in foreign markets. Because we are a country with large resources, other countries cannot compare. The annual sales volume of the five major alcohol markets is about 500 billion. If the fruit wine industry can occupy 20-60%, it will be tens of billions or hundreds of billions of market shares, and the prospect is unimaginable. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is the defects of the existing cherry fruit wine production method such as low cherry juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/052C12H1/07C12H1/16C12R1/865
CPCC12G3/02C12H1/0416C12H1/0424C12H1/063C12H1/165
Inventor 王斌
Owner 合肥联森鑫智能科技有限公司
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