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A technology for cherry brandy and a production method, which is applied in biochemical equipment and methods, wine preparation, alcoholic beverage preparation, etc., can solve the problems of irritating aroma, weak wine body, lack of coordination, etc., and achieves rich and mellow aroma and aftertaste. long effect
Active Publication Date: 2012-09-26
QINGDAO GRAPES WINERY
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Problems solved by technology
Due to the development of the modern food industry, many manufacturers directly use flavors to prepare the wine, which makes the wine weak and the aroma is stimulating and uncoordinated.
Method used
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Embodiment 1
[0022] The production method of cherry brandy of the present invention comprises the steps:
[0023] (1) Preparation of cherry extract: ①Clean the selected fresh cherries; ②Pour it into molasses alcohol for soaking, and mix 1 part of cherries with 2.5 parts of 95% molasses alcohol according to the weight ratio; cherry extract;
[0024] (2) Preparation of brandy alcohol: ① breaking and squeezing grapes that meet the requirements of the winemaking process; ② fermenting in a fermenter with controlled temperature at 15-20° C. for 18-30 days. ③ After the fermentation is over, use a still pot to distill to obtain brandy alcohol;
[0025] (3) Cherry brandy deployment: Proportion by weight, 10 parts of cherry extract, 27 parts of brandy alcohol, 29.9 parts of white granulated sugar, 0.8 part of caramel color, 0.3 part of edible cherry essence, 12 parts of molasses alcohol, 20 parts of demineralized water;
[0026] (4) The mixed solution is prepared in the tank and stabilized for mor...
Embodiment 2
[0029] The cherry brandy of the present invention comprises 12 parts of cherry extract by weight, 27 parts of brandy alcohol, 28 parts of white granulated sugar, 1.2 parts of caramel color, 0.2 part of edible cherry essence, 11 parts of molasses alcohol and 20.6 parts of demineralized water.
[0030] Its production method is with embodiment 1.
Embodiment 3
[0032] The cherry brandy of the present invention comprises 11 parts of cherry extract by weight, 29 parts of brandy alcohol, 29 parts of white granulated sugar, 1.0 part of caramel color, 0.2 part of edible cherry essence, 10 parts of molasses alcohol and 20.8 parts of demineralized water.
[0033] Its production method is with embodiment 1.
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Abstract
The invention relates to a method for manufacturing wine. The method for manufacturing cherry brandy provided by the invention comprises the following steps of: (1) preparing a cherry extracting solution; (2) preparing brandy alcohol; (3) blending cherry brandy by the following components in parts by weight: 10-12 parts of cherry extracting solution, 26-30 parts of brandy alcohol, 26-32 parts of white sugar, 0.5-1.5 parts of caramel color, 0.1-0.3 part of edible cherry essence, 10-12 parts of molasses alcohol and 20-22 parts of softened water; (4) blending the mixed solution in a pot and stabilizing for more than one week; (5) utilizing a plate-frame filter to filter to obtain unblended wine of cherry brandy. In the method provided by the invention, digests natural cherries are immersed and extracted for more than one year, and then the solution is matched with the natural brandy alcohol so that the aromatic flavor of the product is rich and mellow. The natural tartaric acid in the cherry extracting solution is matched with the volatile acid in the brandy wine base so that the product has suitable sour and sweet taste and has long aftertaste.
Description
technical field [0001] The invention relates to a production method of wine, in particular to a production method of cherry-flavored brandy liqueur mainly made of natural raw materials. Background technique [0002] Liqueur is a wine with high alcohol content obtained through blending. It has an aromatic smell and a special taste. It is usually used as an after-dinner drink or as a cocktail. Due to the development of the modern food industry, many manufacturers directly use the essence to prepare the wine, which makes the wine weak and the aroma is stimulating and uncoordinated. Contents of the invention [0003] The technical effects of the present invention can overcome the above-mentioned defects, and provide a production method of cherry brandy, which takes advantage of wine production and makes the product have the characteristics of rich aroma, mellow taste, sweet like honey, and long aftertaste. [0004] To achieve the above object, the present invention adopts fol...
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Application Information
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