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Making process for kirschwasser

A production process, a technology for cherry wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor wine quality, outdated production technology, backward technology and equipment, etc., to achieve the effect of ensuring quality

Inactive Publication Date: 2013-12-25
王战乐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current production process of cherry wine is relatively old. It adopts Daqu to make wine, and the technology and equipment are relatively backward. Angel wine is easy to ferment and become sour, or even go bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of manufacture craft of cherry wine, comprises the following steps:

[0029] 1) Take the stems of the ripe big cherries, wash them with 1:500 carbon dioxide aqueous solution, disinfect, dry them, and crush them;

[0030] 2) Let the cherry juice and skin dissolve, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation to make the fermentation tank clean and hygienic;

[0031] 3) During the fermentation process, dissolve the pigment and aroma in the peel into the wine, keep the temperature at 18 degrees, and stir the juice at the same time. When the leather cap floats, press the leather cap into the wine to make the pigment and aroma in the skin cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. Add the ratio of 8.5 kg of w...

Embodiment 2

[0046] A production process of cherry wine, comprising the following steps: 1) removing stems from ripe large cherries, cleaning, disinfecting, drying and crushing with 1:500 carbon dioxide aqueous solution;

[0047] 2) Let the cherry juice and skin dissolve, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation to make the fermentation tank clean and hygienic;

[0048] 3) During the fermentation process, dissolve the pigment and aroma in the peel into the wine, keep the temperature at 32 degrees, and stir the juice at the same time. When the cap floats, press the cap into the wine to make the pigment and aroma in the cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. Add the ratio of 8.5 kg of white sugar to the liquid, melt the white...

Embodiment 3

[0063] A kind of manufacture craft of cherry wine, comprises the following steps:

[0064] 1) Take the stems of the ripe big cherries, wash them with 1:500 carbon dioxide aqueous solution, disinfect, dry them, and crush them;

[0065] 2) Let the cherry juice and skin dissolve, according to the ratio of 0.2%, add distiller's yeast for fermentation, and clean and disinfect the fermentation tank with sulfur dioxide before fermentation to make the fermentation tank clean and hygienic;

[0066] 3) During the fermentation process, dissolve the pigment and aroma in the peel into the wine, keep the temperature at 26 degrees, and stir the juice at the same time. When the leather cap floats, press the leather cap into the wine to make the pigment and aroma in the skin cap Dissolve the nutrients in the wine and stir once every two days to prevent the temperature from being too high. When the temperature is too high, the temperature should be lowered in time. Add the ratio of 8.5 kg of w...

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PUM

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Abstract

The invention relates to a making process for kirschwasser. The process includes the steps of: 1) subjecting cherries to peduncle removing, washing, drying, disinfection and crushing; 2) letting cherry juice and peels contact, adding a distiller's yeast according to a proportion to make them ferment together; 3) in the fermentation process, making the pigment and aroma in the peels dissolved in wine; 4) after the fermentation, carrying out peel pomace separation to separate the original wine from the peel pomace and wine sediment, and then performing cylinder pouring to make the wine liquid clear and transparent; 5) fermenting the separated original wine; 6) ageing the separated original wine liquid; 7) carrying out clarification and gelatin charging at the end of ageing to make a gel net generated in the wine liquid, and filtering out the peels; 8) performing freezing treatment after the clarification treatment; 9) conducting heat treatment after the freezing treatment; 10) performing deployment after the heat treatment to deploy various trace elements of the kirschwasser; 11) then removing sediment and floating matters to make the wine liquid clear and stable; and 12) canning the filtered wine juice by a stainless steel canning machine, performing packaging by an aseptic packaging machine, and conducting sealing by a cork stopper.

Description

technical field [0001] The invention relates to a process for making cherry wine. Background technique [0002] The price of cherries is a bit low when it is time to harvest. The fruit is the most ripe and has the best sugar content, so it is most suitable for making wine. However, the current production process of cherry wine is relatively old. It adopts Daqu to make wine, and the technology and equipment are relatively backward. Angel wine is easy to ferment and become sour, or even go bad. [0003] 2) While fermenting cherry wine, we also carried out soaking wine, using 50% white wine for soaking. Clean, disinfect and sterilize the dissolver with potassium permanganate, rinse it twice with clean water, squeeze and ferment the cleaned and dried cherries, put them into a bottle at a ratio of 200 grams of cherries and 500 grams of white wine, and carry out Soak, close the lid tightly, seal the mouth of the bottle, stir once every three days, soak for 30-35 days before eat...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王战乐
Owner 王战乐
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