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Production method of cherry-strengthening wine

A production method, cherry technology, applied in the field of cherry wine, can solve the problems of cost, uncoordinated wine body, long aging period, etc., and achieve the effects of increasing wine yield, shortening aging time, and saving costs

Pending Publication Date: 2022-01-04
YANTAI NANSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When this method is used to add brandy, the body of the wine is not coordinated, resulting in a longer aging period and increased cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Purchase 1000kg of raw materials of sweet cherries from Yantai, Shandong in the current season, and remove about 100kg of rotten fruit and stems. After crushing, pump it into a 1500L stirring and temperature-controlled fermenter, add 30 mg / L sulfur dioxide and 0.2 g / L pectinase to the cherry pulp, adjust the total sugar content of the pulp to 330g / L, and form a thick mash. Set the temperature of the temperature-controlled fermenter to 22°C and leave it overnight.

[0028] (2) In a 38°C water bath for 30 minutes, activate 180 g of hyperosmotic pressure-resistant active dry yeast and inoculate it. Turn on the stirring at 20 r / min, and use the pump to spray the wine liquid at the bottom of the tank on the skins every 24 hours. Measure the alcohol content every 24 hours, determine the alcohol content of the mash to 5%vol, activate 90g of aroma-producing yeast, and inoculate; measure the alcohol content of the mash to 14%vol, activate 180g of high-concentration ethanol-...

Embodiment 2

[0034] (1) Purchase 300kg of raw materials of Shandong Yantai Meizao sweet cherry in season, and remove about 50kg of rotten fruit and stems. After crushing, pump it into a 500L stirring and temperature-controlled fermenter, add 40 mg / kg sulfur dioxide and 0.2 g / kg pectinase to the cherry pulp, adjust the total sugar content of the pulp to 330g / kg, and form a thick mash. Set the temperature of the temperature-controlled fermenter to 22°C and leave it overnight.

[0035] (2) In a 38°C water bath for 30 minutes, activate 50 g of hyperosmotic pressure-resistant active dry yeast and inoculate it. Turn on the stirring at 15 r / min, and use the pump to spray the liquor at the bottom of the tank on the skins every 36 hours. Measure the alcohol content every 24 hours. When the alcohol content of the mash reaches 6%vol, activate 25g of aroma-producing yeast and inoculate it; when the alcohol content of the mash reaches 14%vol, activate 50g of high-concentration ethanol-resistant yeast ...

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PUM

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Abstract

The invention relates to a production method of cherry-strengthening wine. The production method comprises the following steps: fermenting: before fermenting, adding pectinase into cherry pulp, adjusting the total sugar content of the pulp, and setting the temperature of a temperature-controlled fermentation tank to be constant; during fermenting, inoculating a hyperosmosis-resistant yeast, starting stirring, spraying tank bottom wine liquid to peel residues through a pump, and when the alcohol content of mash reaches 5%vol, inoculating an aroma-producing yeast; when the alcohol content of the mash reaches 14%vol, inoculating a high-concentration ethanol-resistant yeast, and adding a yeast protectant at the same time; and after fermenting, carrying out fermenting until the residual sugar content of the mash is less than 5g / L, and separating the peel residues from wine liquid. The problems of uncoordinated generated wine body, relatively long aging period and cost increase in the traditional brandy-added fermentation mode are solved. By adopting a thick mash mixed-bacterium fermentation technology, the energy consumption is lowered, the wine body is coordinated, the aging time is shortened, the cost is reduced, and the economic benefit is improved.

Description

technical field [0001] The present invention relates to a kind of wine making, especially relates to a kind of kirsch. Background technique [0002] The existing fortified wine production method is to ferment the fruit after crushing, and add the same type of brandy after alcohol fermentation to 12% vol, so that the final alcohol content reaches more than 18% vol. Fruit wine products, such as sherry wine, port wine, etc. are produced by this method. When adopting this method to make, owing to adding brandy, the wine body is uncoordinated, causes aging cycle to be longer, consumes cost to increase. Contents of the invention [0003] In order to overcome the deficiencies of the above-mentioned prior art, the purpose of the present invention is to provide a method for making cherry fortified wine, which adopts the fermentation technology of thick mash mixed with bacteria and does not add brandy. This method can reduce energy consumption, coordinate the wine body, and shorten...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 郭宗明孙祖莉王竞国韩德权李慧
Owner YANTAI NANSHAN UNIV