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Brewing method of cherry fruit wine

A technology for cherry wine and cherries, which is applied in the field of preparation of alcoholic beverages, can solve the problems of being easily oxidized and discolored, the wine body is difficult to stabilize, the color and luster are unstable, and the effects of plump taste, avoiding turbidity of the wine body, and prolonging the storage period are achieved.

Inactive Publication Date: 2018-12-04
李秀花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of making fruit wine, the problems often encountered are that the body of the wine brought by the protein gel is difficult to stabilize and the color is unstable. Cherries are rich in trace elements such as iron and potassium, which are more likely to be oxidized and discolored, and the juice yield is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 500kg of fresh cherry fruit is cleaned and pitted, soaked in an aqueous solution of sodium bisulfite to protect the color with a concentration of 2mg / L, and the fresh cherry pulp is added with 100g of ascorbic acid and 25g of color-protecting tannin dedicated to kirsch for crushing and pulping; The pulp was treated with 100 g of combined enzymes at pH 4.0 and 35° C. for 4 hours. Then press, separate and remove the slag to obtain fruit juice; use high maltose syrup to adjust sugar and acid to make the total sugar of the fruit juice reach 170g / L, control the fermentation pH value at 3.5-4.0, add 0.15kg of expanded cultured yeast distiller's yeast for alcoholic fermentation, At the same time, 60g of fungal α-amylase and 40g of proline protease were added. After 8 days, it was separated and transferred to the post-fermentation process. Blend the wine into semi-dry, semi-sweet, sweet and other types according to the needs, add 80mg of glue compound agent per liter to the ble...

Embodiment 2

[0027] 1 ton of fresh cherry fruit is cleaned and pitted, soaked in an aqueous solution of sodium bisulfite with a concentration of 2mg / L to protect the color, and the fresh cherry pulp is crushed and pulped by adding 200g of ascorbic acid and 25g of color-protecting tannin for kirsch; The pulp was treated with 200 g of combined enzymes at a pH of 4.0 at a temperature of 35° C. for 4 hours. Then squeeze, separate and remove the slag to obtain fruit juice; adjust sugar and acid to make the total sugar of the fruit juice reach 170g / L, control the fermentation pH value at 3.5-4.0, add 0.2kg of expanded cultured yeast distiller's yeast for alcoholic fermentation, and add 120g of The fungal α-amylase and 40g of proline protease are separated after 8 days and transferred to the post-fermentation process, and the post-fermentation takes about 1 month until the fermentation is terminated. The aging is below 25°C for more than 6 months. Adding sulfurous acid to the original cherry wine...

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PUM

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Abstract

The invention discloses a brewing method of cherry fruit wine, and belongs to the technical field of preparation of alcoholic beverages. According to the brewing method, the cherry fruit wine is prepared by cleaning fresh cherry fruits, pitting the cherry fruits, protecting color, crushing the cherry fruits, conducting enzymatic treatment, pressing the cherry fruits, conducting alcoholic fermentation, implementing separation and tank switching, conducting post-fermentation, implementing aging, implementing blending, implementing stabilizing treatment, implementing filtering and sterilizing andimplementing a packaging process. The method, which makes use of a modern bio-technology, can reduce the use of chemical additives, and can improve fruit juice yield from 60% to 65%; and the preparedproduct (the cherry fruit wine) is clear and transparent, obvious in fruit fragrance, rich in nutrition, pure in taste and is comfortable and palatable.

Description

technical field [0001] The invention relates to a method for preparing an alcoholic beverage, in particular to a method for preparing cherry wine. Background technique [0002] Fruit wine has a history of more than 2,000 years in my country. At present, there are fruit wines such as grapes, apples, and kiwis on the market. According to new investigations, there is no research and development report on cherry wine, and there is no cherry wine product on the market so far. At present, in the process of making fruit wine, the problems often encountered are that the body of the wine brought by the protein gel is difficult to stabilize and the color is unstable. Cherries are rich in trace elements such as iron and potassium, which are more likely to be oxidized and discolored, and the juice yield is low. . Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of cherry wine, which is suitable for the production of cherry wine an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/07
CPCC12G3/02C12H1/063
Inventor 李秀花邓会娥
Owner 李秀花