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A kind of brewing method of cherry fruit wine

A cherry and fruit wine technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of low acidity of cherry fruit, easy oxidation, low yield of wine, etc., to improve fruit aroma Concentration and delicateness, prevention of excessive oxidation, effects of slow fermentation

Inactive Publication Date: 2017-11-28
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of cherry fruit wine mainly refers to the process of dipping and fermenting wine with fruit skin, but this process is not suitable for the production of high-quality cherry wine. And the content of methanol is high; the second is that the acidity of fully mature cherry fruit is low, the pigment and tannin content in the peel is not high and unstable, and it is easy to oxidize, which makes the cherry wine appear unappealing brown, with a thin taste and lack of structure. Wait
The existence of these problems has greatly limited the rapid development of cherry wine production

Method used

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  • A kind of brewing method of cherry fruit wine
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  • A kind of brewing method of cherry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A brewing method of cherry wine, comprising the steps of:

[0031] 1) Material selection: choose the red light with a clean and tidy appearance as the raw material. After testing, the sugar content of the fruit is 155g / L, and the acidity is 6.5g / L;

[0032] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0033] 3) Heating: Place the fruit grains obtained in step 2) into a fermenter, and under the protection of nitrogen, heat up to 90 degrees within 2 minutes, while stirring, and keep for 5 minutes;

[0034] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 50 Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures, keep for 30 minutes and after the pericarp expands, the mash Cool to 35 degrees;

[0035] 5) Enzymolysis: Add 30 mg / L of compound pectinase to the mash obtained in step 4), the enzymolysis process is c...

Embodiment 2

[0045] A brewing method of cherry wine, comprising the steps of:

[0046] 1) Material selection: choose Van, whose fruit is ripe and not rotted, and its appearance is clean and tidy. After testing, the sugar content of the fruit is 200g / L, and the acidity is 5.5g / L;

[0047] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0048] 3) Heating: put the fruit grains obtained in step 2) into a fermenter, and raise the temperature to 80 degrees within 1 minute under the protection of carbon dioxide, and stir at the same time for 5 minutes;

[0049] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 100 Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures, keep for 30 minutes and after the pericarp expands, the mash Cool to 35 degrees;

[0050] 5) Enzymolysis: Add 40 mg / L of compound pectinase to the mash obtained in step 4),...

Embodiment 3

[0060] A brewing method of cherry wine, comprising the steps of:

[0061] 1) Material selection: choose Lapins (Lapins) whose fruit is ripe and not rotted and has a clean appearance as a raw material. After testing, the sugar content of the fruit is 152g / L, and the acidity is 7.0g / L;

[0062] 2) Destemming: remove the fruit stems of the cherries flexibly, keeping the fruit grains intact and undamaged;

[0063] 3) Heating: Place the fruit grains obtained in step 2) into a fermenter, heat up to 95 degrees within 3 minutes under the protection of helium, and keep stirring for 5 minutes;

[0064] 4) Fragmentation: pump the cherry mash obtained in step 3) into a vacuum tank, keep the pressure at 10Pa, the mash expands rapidly after entering the vacuum tank, and the pericarp cell tissue ruptures, keep for 30min and after the expansion of the pericarp is completed, the mash Cool to 40 degrees;

[0065] 5) Enzymolysis: Add 20 mg / L of compound pectinase to the mash obtained in step 4...

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Abstract

The invention relates to a brewing method of cherry fruit wine, which includes the steps of material selection, destemming, heating, crushing, enzymatic hydrolysis, extracting juice, adding glutathione, adjusting acidity, fermenting, stabilizing and blending. The method of the invention adopts Rapid heating, vacuum negative pressure fruit crushing and extraction technology, one is to make the cherry peel tissue burst instantly, which can quickly and fully extract the pigment and high-quality tannin in the peel, without extracting the bitter tannin in the fruit seed; Eliminate the microorganisms and oxidase of cherries to avoid bad flavor due to oxidation or natural fermentation.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a fruit wine brewing method, and belongs to the technical field of wine production. Background technique [0002] Cherry wine: an alcoholic drink with an alcohol content of not less than 7.0% v / v, made from fresh cherries or cherry juice through full or partial fermentation. Usually, the color of cherry wine is light pink, and there is a faint cherry aroma in the wine, which is suitable for female friends to drink. Cherry wine has the effects of expelling wind and dampness, promoting blood circulation and relieving pain. It is suitable for rheumatism, waist and leg pain, numbness of limbs, stroke hemiplegia, poor flexion and extension, and frostbite. Cherry wine can also eliminate fatigue, increase appetite, and improve sleep. Women who often drink this wine also have the effect of beauty and beauty. [0003] At present, the production process of cherry fruit wine mainly refers to the p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 孙舒扬
Owner LUDONG UNIVERSITY
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