COMPOSITION OF HONEY - CHERRY (Terminali edulis I Terminalis microcarpa) WINE

Abstract

This utility model relates to a composition of honey-cherry wine that addresses fermentation challenges in traditional honey wines, such as insufficient acidity and nutrients, and promotes the utilization of underused local cherry fruits. The composition comprises 18.51% by weight cherry, 55.54% by weight water, 25.93% by weight honey, and 0.020% by weight wine yeast. The resulting reddish-brown wine achieves an ethanol content of 12.5% ABV and presents an acceptable flavor profile. This utility model offers a practical solution for improving honey-based wine fermentation and flavor through the use of local cherry fruit extract, making it suitable for commercial fruit-flavored wine production.