Cherry fruit wine making process

A technology of fruit wine brewing and cherry, which is applied in the field of wine making, can solve the problems affecting the taste, flavor and color of cherry wine, and achieve the effect of protecting color, sweet taste and low browning degree

Active Publication Date: 2019-02-26
北京欧菲堡酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the processing technology of cherry wine has been studied at home and abroad, like other fruit wines, the browning in the brewing process of cherry wine seriousl

Method used

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  • Cherry fruit wine making process

Examples

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Example Embodiment

[0030] Example 1

[0031] A brewing process of cherry fruit wine includes the following steps:

[0032] S1. Selection of cherry raw materials: select cherries with good maturity, freshness, no mildew, no disease, no pesticide residues, and remove moldy and rotten fruit, shriveled and wilted fruit and cherry branches and leaves;

[0033] S2. Crushing: The cherry raw materials are crushed within 2h after picking, and the pH of the crushed cherry juice is controlled to be 3.0. Then, taking 1t of cherries as a reference, first add potassium metabisulfite 20g / t, and add pectinase after 30min 5 g / t;

[0034] S3. Pre-fermentation: Taking 1t of cherries as a reference, 200g / t of yeast was added to the crushed cherry juice for fermentation. The fermentation temperature was 20℃, the fermentation time was 10 days, and the volatile acid was controlled to 0.2g / during the fermentation process. L, when the residual sugar content in the cherry juice is less than 4g / L, fermentation is terminated;

[...

Example Embodiment

[0046] Example 2

[0047] A cherry fruit wine brewing process is carried out according to the operating steps in Example 1, and the difference is that:

[0048] S2. Crushing: The cherry raw materials are crushed 13h after picking, and the pH of the crushed cherry juice is controlled to be 3.3. Then, taking the cherry 1t as a reference, first add potassium metabisulfite 60g / t, and add pectinase 18 after 45min g / t;

[0049] S3. Pre-fermentation: Pre-fermentation is realized by fermenting tank. With cherry 1t as reference, 250g / t yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 22℃, the fermentation time is 12 days, and the fermentation process The medium control volatile acid is 0.3 g / L. When the residual sugar in the cherry juice is less than 4 g / L, the fermentation is terminated;

[0050] After fermentation, the cherry juice is separated to obtain artesian juice and cherry peel dregs. The cherry peel dregs are...

Example Embodiment

[0059] Example 3

[0060] A cherry fruit wine brewing process is carried out according to the operating steps in Example 1, and the difference is that:

[0061] S2. Crushing: The cherry raw materials are crushed 24h after picking, and the pH of the crushed cherry juice is controlled to 3.6. Then, based on 1t of cherries, first add potassium metabisulfite 100g / t, and add pectinase 30 after 60min. g / t;

[0062] S3. Pre-fermentation: Pre-fermentation is realized by fermenting tank. With cherry 1t as a reference, 300g / t yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 25℃, and the fermentation time is 15 days. The fermentation process The medium control volatile acid is 0.5 g / L. When the residual sugar content in the cherry juice is less than 4 g / L, the fermentation is terminated;

[0063] After the pre-fermentation, the cherry juice is separated to obtain artesian juice and cherry peel dregs. The cherry peel dreg...

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Abstract

The invention discloses a cherry fruit wine making process. The making process comprises the following steps: selection: selecting a cherry raw material; crushing: crushing the cherry raw material; pre-fermentation: adding yeast to the crushed cherry juice; malolactic fermentation: adding lactic acid bacteria to wine liquor for malolactic fermentation to obtain a wine base; stabilizing and filtering: freezing and clarifying the aged wine base and performing filtering; filling and bottling: filling and bottling the clarified wine base to obtain cherry fruit wine. The making process has the advantages that the made cherry fruit wine has rose red color, pure fruit aroma, mellow and sweeter taste and strong cherry fruit fragrance.

Description

technical field [0001] The invention relates to the field of brewing, more specifically, it relates to a cherry wine brewing process. Background technique [0002] Cherry, a deciduous plant belonging to Rosaceae Cherry, has a long history of cultivation in my country and is widely distributed. Its fruit is sweet and sour, contains a variety of essential nutrients such as vitamins, minerals, organic acids, proteins and carbohydrates, and its nutritional value is higher than that of peaches, apricots and pears. In addition, cherries also have high medicinal and health value, which can lower blood fat, strengthen spleen and stomach, dispel rheumatism, moisten heart and lung, remove sweat spots, nourish skin and so on. Although the processing technology of cherry wine has been studied at home and abroad, like other fruit wines, the browning in the brewing process of cherry wine seriously affects the mouthfeel, local flavor and color of cherry wine, so how to make cherry wine th...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/048C12H1/052C12H1/06C12H1/07C12R1/865C12R1/645
CPCC12G3/02C12H1/0408C12H1/0416C12H1/06C12H1/063
Inventor 刘君夏阳
Owner 北京欧菲堡酒庄有限公司
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