A kind of cherry fruit wine brewing process

A fruit wine brewing and cherry technology, 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 avoiding browning

Active Publication Date: 2022-04-19
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 seriously affects the mouthfeel, local flavor and color of cherry wine, so how to make cherry wine that satisfies people's taste and color has great significance. very important

Method used

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  • A kind of cherry fruit wine brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of cherry fruit wine brewing process, comprises the following steps:

[0032] S1. Cherry raw material selection: select ripe, fresh, mildew-free, disease-free, and pesticide-free cherries, and remove moldy, rotten, shriveled and shriveled fruit and cherry branches and leaves;

[0033] S2. Crushing: crush the cherry raw materials within 2 hours after picking, control the pH of the crushed cherry juice to 3.0, and then take 1 ton of cherry as a reference, first add 20 g / t of potassium metabisulfite, and then add pectinase after 30 minutes 5 g / t;

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

[0035] After the fermentation,...

Embodiment 2

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

[0048] S2. Crushing: crush the cherry raw materials 13 hours after picking, control the pH of the crushed cherry juice to 3.3, and then take 1 ton of cherry as a reference, first add potassium metabisulfite 60g / t, and then add pectinase 18 after 45 minutes g / t;

[0049] S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of cherries as a reference, 250g / t of yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 22°C and the fermentation time is 12 days. The volatile acid is controlled at 0.3 g / L, and when the residual sugar in the cherry juice is less than 4g / L, the fermentation is terminated;

[0050] After the fermentation, the cherry juice is separated to obtain artesian juice and cherry pomace. The cherry pomace is soaked at a temperature ...

Embodiment 3

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

[0061] S2. Crushing: crush the cherry raw materials 24 hours after picking, control the pH of the crushed cherry juice to 3.6, and then take 1 ton of cherry as a reference, first add potassium metabisulfite 100g / t, and then add pectinase 30 after 60min g / t;

[0062] S3. Pre-fermentation: The pre-fermentation is realized through a fermenter. Taking 1 ton of cherries as a reference, 300g / t of yeast is added to the raw material obtained after destemming and crushing for fermentation. The fermentation temperature is 25°C, and the fermentation time is 15 days. The volatile acid is controlled at 0.5 g / L, and when the residual sugar in the cherry juice is less than 4g / L, the fermentation is terminated;

[0063] After the pre-fermentation, the cherry juice is separated to obtain artesian juice and cherry pomace, the cherry pomace is soaked at a temperature...

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Abstract

The invention discloses a cherry fruit wine brewing process, which comprises the following steps: selecting cherry raw materials; crushing: crushing the cherry raw materials; pre-fermentation: adding yeast to the crushed cherry juice; malolactic fermentation: adding lactic acid bacteria to the wine liquid Carrying out malolactic fermentation to obtain raw wine; stabilization and filtration: freezing and clarifying the aged raw wine and then filtering; filling and bottling: filling and bottling the clarified raw wine to obtain cherry fruit wine. The invention has the advantages that the prepared cherry wine has rose red color, pure fruit aroma, round and sweet taste, and strong cherry fruit aroma.

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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Patent Type & Authority Patents(China)
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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