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Brewing technology for cherry wine

A technology for cherry wine and cherries, applied in the field of winemaking, can solve the problems of stalk falling off, autolysis, and single structure of processed products.

Active Publication Date: 2017-05-31
QINHUANGDAO YINGYUN LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the harvest period of fresh cherry fruit is extremely short, and mature cherries are extremely prone to rot at room temperature, the pulp browns, the fruit stalk falls off, the flavor becomes lighter after storage, autolysis, mildew, and loss of edible value can only be stored for 2-4 days. sky
However, the transformation ability of cherries in our country is poor, the structure of processed products is single, the market sales are limited, and the comprehensive utilization rate is low, which seriously affects the development of the cherry industry.
In recent years, people have paid more and more attention to nutritional and health-care fruit wine, and the output and sales of fruit wine are increasing day by day. Cherry is a nutritious fruit, and cherry wine has broad development prospects. Browning, turbidity and precipitation often occur during the process, which not only affects the taste, flavor and color of kirsch, destroys its quality, but also reduces the nutritional value of the wine, thereby reducing the sales value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A. Cherry picking

[0027] Choose sunny and fine weather to manually screen and pick, select ripe and uniform cherry fruits with a sugar content of ≥140g / L, and place the picked cherry fruits in an environment at 1°C for 72 hours;

[0028] B. Washing and drying

[0029] After rinsing the cherries, they are sprayed with pure water and then dried. The temperature of the drying process is 32°C to obtain clean fruits;

[0030] C, decarp

[0031] The cherry fruit is sent to a temperature-controlled room for destalking in a destalking machine. The temperature of the destalking process is 8°C to obtain a low-temperature non-stalked fruit;

[0032] D. to nucleate

[0033] Cherry pits contain hydrocyanic acid, which must not be broken during the pitting process, and the pitting machine is used to keep the whole grain. During the crushing process, the cherry juice shall not be in contact with iron, copper and other metals;

[0034] E. Broken

[0035] After the core is remov...

Embodiment 2

[0042] A. Cherry picking

[0043] Choose sunny and fine weather to manually screen and pick, select ripe and uniform cherry fruits with a sugar content of ≥140g / L, and place the picked cherry fruits in an environment at 2°C for 70 hours;

[0044] B. Washing and drying

[0045] After rinsing the cherries, they are sprayed with pure water and then dried. The temperature of the drying process is 34°C to obtain clean fruits;

[0046] C, decarp

[0047] The cherry fruit is sent to a temperature-controlled room for destalking in a destalking machine. The temperature of the destalking process is 9°C to obtain a low-temperature non-stalked fruit;

[0048] D. to nucleate

[0049] Cherry pits contain hydrocyanic acid, which must not be broken during the pitting process, and the pitting machine is used to keep the whole grain. During the crushing process, the cherry juice shall not be in contact with iron, copper and other metals;

[0050] E. Broken

[0051] After the core is remov...

Embodiment 3

[0058] A. Cherry picking

[0059] Choose sunny and fine weather to manually select and pick, select ripe and uniform cherry fruits with a sugar content of ≥140g / L, and place the picked cherry fruits in an environment at 3°C ​​for 74 hours;

[0060] B. Washing and drying

[0061] After rinsing the cherries, they are sprayed with pure water and then dried. The temperature of the drying process is 35°C to obtain clean fruits;

[0062] C, decarp

[0063] The cherry fruit is sent to a temperature-controlled room for destalking in a destalking machine. The temperature of the destalking process is 10°C to obtain a low-temperature non-stalked fruit;

[0064] D. to nucleate

[0065] Cherry pits contain hydrocyanic acid, which must not be broken during the pitting process, and the pitting machine is used to keep the whole grain. During the crushing process, the cherry juice shall not be in contact with iron, copper and other metals;

[0066] E. Broken

[0067] After the core is re...

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Abstract

The invention relates to a brewing technology for cherry wine and belongs to the technical field of wine brewing. The brewing technology comprises the following steps: picking cherries; cleaning and drying; removing stems and kernels; breaking; fermenting; filtering, thereby obtaining cherry wine, wherein in the step of fermenting, cherry juice is added into a fermentation tank; yeast is added; the fermenting starting temperature is controlled at 18-20 DEG C; after starting to ferment for 72 hours, cherry brandy is added till the alcoholic strength is 8-11% voL; sugar is remained and fermentation is interrupted; mixing the cherry brandy with the yeast for 30 days and then separating, thereby obtaining the raw cherry wine; the temperature is controlled at 8-10 DEG C; standing is performed for 58-62 days and centrifugal treatment is performed; and filtering is performed, thereby obtaining the cherry wine. The cherry wine brewed according to the brewing technology is complete and balanced in nutrition and wine body, pure in taste, and rich in fragrance and can meet the requirements of consumers at different levels.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a cherry wine brewing process. The cherry wine brewed through the process has complete and balanced nutrition and wine body, pure taste, rich and full aroma, and meets the needs of different levels of consumer groups. Background technique [0002] Cherry has been cultivated in my country for 2,500-3,000 years and is widely distributed. It is an earlier mature deciduous fruit tree and is known as "the first branch of spring fruit". Cherries are rich in nutrition, and the fruit is bright in color and delicious in taste. Studies have shown that the content of iron in cherries is 20 times that of apples and 30 times that of pears, and the content of vitamin C is 2 times that of apples and 3 times that of pears. It has important medicinal value and health care. However, the harvest period of fresh cherry fruit is extremely short, and mature cherries are extremely prone to rot at room t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 罗建华朱海洋
Owner QINHUANGDAO YINGYUN LIQUOR IND
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