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Preparation method of rose-scented cherry fermented wine

A technology for rose and fermented wine is applied in the field of preparation of rose-flavored cherry fermented wine, which can solve the problems of lack of pleasant aroma and the like, and achieve the effects of increased function, improved flavor and rich nutrition.

Pending Publication Date: 2020-05-22
YANTAI NEW ERA HEALTH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been known that only cherries are fermented to make wine, and its aroma is often lacking in pleasantness, and it needs long-term storage to settle and clarify

Method used

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  • Preparation method of rose-scented cherry fermented wine
  • Preparation method of rose-scented cherry fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method for rose-flavored cherry fermented wine, comprising the steps of:

[0049] (1) Fermentation mash deployment: the cherries are cleaned, destemmed, crushed, pumped into the fermenter, and 70mg of SO is added per kilogram of cherries 2 , add active dry yeast 120g by every ton of cherry simultaneously, and add the pectinase of cherry weight 0.08wt% and the fresh rose flower of cherry weight 3wt% to form fermented mash;

[0050](2) pre-fermentation and leaching: white granulated sugar is added in the fermenter to adjust the total sugar content of the fermented mash to be 21wt%; adding tartaric acid to adjust the acid content of the fermented mash is 0.5wt% (the organic acid in terms of tartaric acid accounts for The percentage by weight of the fermented mash is 0.5wt%); the temperature of the mash in the fermenter is controlled to be 18°C ​​to 20°C for fermentation and leaching for 9 days; The liquid sprays the skin dregs floating on the top;

[0051] ...

Embodiment 2

[0057] A preparation method for rose-flavored cherry fermented wine, comprising the steps of:

[0058] (1) Fermentation mash deployment: the cherries are cleaned, destemmed, crushed, pumped into the fermenter, and 60 mg of SO is added per kilogram of cherries 2 , add active dry yeast 150g by every ton of cherry simultaneously, and add the pectinase of cherry weight 0.09wt% and the frozen rose flower of cherry weight 5wt%, form fermented mash;

[0059] (2) pre-fermentation and leaching: white granulated sugar is added in the fermenter to adjust the total sugar content of the fermented mash to be 23wt%; add tartaric acid to adjust the acid content of the fermented mash to be 0.6wt% (the organic acid in terms of tartaric acid accounts for The percentage by weight of the fermented mash is 0.6wt%); the temperature of the mash in the fermenter is controlled to be 20°C to 22°C for fermentation and extraction for 8 days; The liquid sprays the skin dregs floating on the top;

[0060]...

Embodiment 3

[0066] A preparation method for rose-flavored cherry fermented wine, comprising the steps of:

[0067] (1) Fermentation mash deployment: the cherries are cleaned, destemmed, crushed, pumped into the fermenter, and 90 mg of SO is added per kilogram of cherries 2 , add active dry yeast 180g by every ton of cherry simultaneously, and add the pectinase of cherry weight 0.1wt% and the dried rose flower of cherry weight 0.5wt%, form fermented mash;

[0068] (2) pre-fermentation and leaching: white granulated sugar is added in the fermenter to adjust the total sugar content of the fermented mash to be 20wt%; adding tartaric acid to adjust the acid content of the fermented mash is 0.55wt% (that is, the organic acid in tartaric acid accounted for The percentage by weight of the fermented mash is 0.55wt%); the temperature of the mash in the fermenter is controlled to be 20°C to 22°C for fermentation and leaching for 9 days; The liquid sprays the skin dregs floating on the top;

[0069...

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Abstract

The invention discloses a preparation method of rose-scented cherry fermented wine. The preparation method comprises the following steps: (1) blending fermented mash, wherein the fermented mash comprises cherries and roses; (2) primary fermentation and extraction: carrying out alcoholic fermentation on the fermented mash for 8-9 days; (3) post-fermentation: adding bentonite in the post-fermentation process; (4) sealing and storing; (5) blending, fining and clarifying: fining by using bentonite; and (6) post-treatment: filtering and freezing the wine liquid. Rose is added into cherry pulp for fermentation and extraction, and the cherry pulp is fined and clarified with bentonite twice, so that the wine brewing speed of the cherry wine is increased, and the fragrance of the fermented cherry wine is enhanced.

Description

technical field [0001] The invention relates to a preparation method of fermented rose-flavored cherry wine. Background technique [0002] In the past, the brewing method of cherry wine was to destem and crush the cherries and ferment them in the fermenter, and then blend them with cherry juice distilled wine. . Also announced patent No. in addition is CN109112026, CN106701432, CN106434122, some products are dew wine, though what have is sparkling wine, but all are not single kirsch, its cherry consumption is less, and wine body does not consider the problem of clarification, also Generally speaking, it is dirty wine. However, in actual production, it is often unsatisfactory due to the lack of pleasant aroma of raw cherries. In order to solve this problem, although the existing patent "brewing method of pine flower-flavored cherry wine" improves the fragrance with pine pollen, the fragrance fusion of pine flower and cherry is relatively poor, and its sensory index of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H1/044
CPCC12G3/024C12G3/026C12H1/0408
Inventor 刘其耸曲涛
Owner YANTAI NEW ERA HEALTH IND
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