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Brewing method of cherry fruit wine

A cherry and fruit wine technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low acidity, thin taste and low quality of cherry fruit, and achieve stable wine color and quality, fruity aroma Purity and richness, the effect of shortening the process

Pending Publication Date: 2020-02-28
贵州绿色山水农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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 influenced the quality of cherry wine, has greatly limited the rapid development of cherry wine production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A brewing method of cherry wine, the method comprises the steps of:

[0037] (1) Picking fruit and removing impurities: picking fully mature Zhenning red cherry fruit, requirements: rich aroma, no mildew, no rot, no insect damage, no green fruit, and wash the fruit with clean water to remove residues;

[0038] (2) Secondary cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;

[0039] (3) Quick-freezing: put the washed cherries under the condition of -35°C, and quick-freeze for 2 hours;

[0040] (4) thawing: put the quick-frozen cherries into normal temperature to thaw;

[0041] (5) Canning and impregnation: put the thawed cherries into the fermenter, and fill the fermenter filled with cherries with food-grade CO 2 , CO 2 The volume ratio of the fermenter to the volume of the fermenter is 1 to 3; finally use a small amount of SO 2 sealing;

[0042] (6) Enzymolysis: enzymatic hydrolysis of artesian juice after maceration, using p...

Embodiment 2

[0058] A brewing method of cherry wine, the method comprises the steps of:

[0059] (1) Picking fruit and removing impurities: picking fully mature Zhenning red cherry fruit, requirements: rich aroma, no mildew, no rot, no insect damage, no green fruit, and wash the fruit with clean water to remove residues;

[0060] (2) Secondary cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;

[0061] (3) Quick-freezing: put the washed cherries under the condition of -35°C, and quick-freeze for 3 hours;

[0062] (4) thawing: put the quick-frozen cherries into normal temperature to thaw;

[0063] (5) Canning and impregnation: put the thawed cherries into the fermenter, and fill the fermenter filled with cherries with food-grade CO 2 , CO 2 The volume ratio of the fermenter to the volume of the fermenter is 1 to 3; finally use a small amount of SO 2 sealing;

[0064] (6) Enzymolysis: enzymatic hydrolysis of artesian juice after maceration, using p...

Embodiment 3

[0081] A brewing method of cherry wine, the method comprises the steps of:

[0082] (1) Picking fruit and removing impurities: picking fully mature Zhenning red cherry fruit, requirements: rich aroma, no mildew, no rot, no insect damage, no green fruit, and wash the fruit with clean water to remove residues;

[0083] (2) Secondary cleaning: clean the raw materials with deionized sterile water, and drain after cleaning;

[0084] (3) Quick-freezing: put the washed cherries under the condition of -35°C, and quick-freeze for 5 hours;

[0085] (4) thawing: put the quick-frozen cherries into normal temperature to thaw;

[0086] (5) Canning and impregnation: put the thawed cherries into the fermenter, and fill the fermenter filled with cherries with food-grade CO 2 , CO 2 The volume ratio of the fermenter to the volume of the fermenter is 1 to 3; finally use a small amount of SO 2 sealing;

[0087] (6) Enzymolysis: Enzymolysis of artesian juice after maceration, using pectinase,...

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PUM

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Abstract

The invention discloses a brewing method of cherry fruit wine and belongs to the technical field of fruit wine brewing. The method includes: picking fruits and removing impurities, performing secondary cleaning, performing quick freezing, thawing, loading into a tank for impregnation, performing enzymolysis, clarifying, fermenting, pouring into a jar, storing, aging, fining, filtering, performinganti-oxidation treatment, blending, performing freezing treatment, performing sterilizing plate filtration, performing stability tests, precisely filtering, performing quality inspection and filling.The cherry fruit wine brewed by the method is good in taste, stable in quality and the like. The brewing method is capable of shortening the process, reducing energy consumption and lowering production cost.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for brewing cherry fruit wine. Background technique [0002] Cherry wine: an alcoholic beverage with an alcohol content of not less than 7.0% VOL, made from fresh cherries or cherry juice through full or partial fermentation. Cherry wine is usually sweet or semi-sweet. Different brewing methods have created different types of cherry wine, common fermented cherry wine and cherry brandy. [0003] The color of the cherry wine is light pink, and there is a faint cherry aroma in the wine. The body of the wine is ruby ​​red, clear and transparent, with a rich cherry fruit aroma, sweet and mellow taste, refreshing and pure, and a long-lasting aftertaste. Cherry wine is rich in potassium ions, which can supplement the body with enough potassium ions, so that it can ion-exchange with the sodium ions in the excessively low-soluble sodium urate in gout patients, so tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/044C12H1/07C12H6/04C12R1/865
CPCC12G3/024C12H1/0408C12H1/063C12H6/04
Inventor 伍廷超
Owner 贵州绿色山水农业科技发展有限公司
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