Cherry beer and production technology thereof

Abstract

The invention discloses cherry beer and a production technology thereof. The cherry beer provided by the invention consists of the following raw material components in parts by weight: 62-100 parts ofPilsen malt, 0-29 parts of Munich malt, 0-3 parts of amber malt, 0-2 parts of Cristaux malt, 0-10 parts of small malt, 0-15 parts of Vienna malt, 30-40 parts of frozen cherry fruits, 0.3-0.5 part ofhumulus lupulus, 0.04-0.06 part of dry yeast and 2-4 parts of white granulated sugar. According to the cherry beer disclosed by the invention, after main fermentation of the beer is completed, the frozen cherry fruits are added, and then after long after-fermentation time (30-365d), the cherry beer provided by the invention is obtained; the cherry beer maintains fine and smooth foams of the beer,fragrance of hop and rich malt fragrance, and has flavor characteristics of being pure in taste, gentle and refreshing, high in irritation to tongues or oral cavities and the like, and besides, the flavor and the color of cherries are further reserved to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a cherry beer and a production process thereof. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer is a low-alcohol wine full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has less ethanol content, can promote blood circulation, has medical effects such as strengthening the heart, invigorating the stomach, diuresis, and analgesia, and has good auxiliary effects on high blood pressure, heart disease, and tuberculosis. In order to further enrich the performance of beer, people try to adjust the smell, color, etc. of beer by adding some fruits in the beer brewing process. [0003] Cherries are rich in ...

AI Technical Summary

Problems solved by technology

But there are following technical problems in the production technology of cherry beer at present: (1) cherry beer preparation usually is to add cherry fruit pulp in wort boiling process, and after fruit pulp is through boiling, original fruit local flavor, color and luster and nutrition all take place As a result, the fruit pulp added to the raw material liquid basically loses the effect of adding fruit in the fermentation process, thereby affecting the flavor, color and nutrition of the cherry beer product; (2) real fruit beer should also have brewer's yeast The comprehensive flavor of fermentation and fruit wine yeast fermentation is accompanied by a small amount of lactic acid fermentation, and the latter two fermentation processes take a long time, so it is difficult for the short post-ripening time (6-10 days) of the prior art to make the product full fruit fermented flavor

These shortcomings limit the development of cherry beer to a certain extent

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