CN101985591A - Method for brewing cherry tonic wine - Google Patents
Method for brewing cherry tonic wine Download PDFInfo
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- CN101985591A CN101985591A CN2010105831272A CN201010583127A CN101985591A CN 101985591 A CN101985591 A CN 101985591A CN 2010105831272 A CN2010105831272 A CN 2010105831272A CN 201010583127 A CN201010583127 A CN 201010583127A CN 101985591 A CN101985591 A CN 101985591A
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- cherry
- wine
- cherries
- filtering
- finished product
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates the technical scheme mainly used for a method for brewing cherry tonic wine. The method is characterized by comprising the following steps of: crushing cherries, regulating, fermenting, squeezing, clarifying, preparing unblended wine, fining, filtering, performing heat treatment, performing cold treatment, filtering and obtaining a finished product, wherein the fermentation process is to ferment at the constant temperature of 21 DEG C for 45 to 60 days, a regulating sugar degree of 18 percent and an acid degree of 0.49 DEG; and uniformly mixing cherry unblended wine stored for half year with sugar solution and fragrant plant leach liquor, fining, clarifying, filtering, performing heat treatment, performing cold treatment, and aging for 3 months and obtaining the finished product. By the method, a new variety of fruit juice wine is created, the brewed fruit wine has pure taste, is fragrant and delicious, and retains unique flavor of fresh cherries. The cherry tonic wine has the effects of functional beverages, so that people can taste the unique flavor of the cherries at any time, and the effective nutrients of the cherries are better retained.
Description
Technical field
The present invention relates to a kind of preparation method of fruit juice wine, specifically the brew method of cherry tonic wine.
Background technology
In recent years, the cherry cultivated area sharply enlarges, and there is a sharp increase in output.But because that demoting of buying of Fructus Pruni pseudocerasi deposited fresh-keeping property is poor, migration inconvenience.The great development of cherry will soon surpass the directly demand in edible market, and its deep processed product exploitation is also just very necessary.Otherwise, must cause the wasting of resources.In some countries of Europe, in the middle of fruit wine, occupy a tiny space with the wine of cherry brew.From current domestic market, be that the xeres of raw material brew is still rare really with cherry, even several kinds relevant with xeres are arranged, there is not the characteristic that xeres is used yet.Its typicalness of wine, local flavor with the cherry brew all has unsatisfactory place purely, must be improved, as insert the characteristic of functional drinks, could allow this product obtain liking of more human consumers.
Summary of the invention
In view of the defective that prior art exists, the purpose of patent of the present invention provides a kind of preparation method of the xeres with succus cerasi direct fermentation, and increases the functional performance of xeres.
For achieving the above object, the brew method of the main cherry tonic wine of the technology used in the present invention solution is characterized in that may further comprise the steps:
Cherry, fragmentation is adjusted, and sends out liquor-saturated, squeezing, clarification, former wine, preparation, following glue filters, thermal treatment, finished product is filtered in deepfreeze; Send out technology liquor-saturated for transferring pol 18%, acidity 0.49%, 21 ℃ of fermentations of constant temperature 45 days to 60 days.In storing the former wine of cherry of half a year, add people's liquid glucose, scented plants vat liquor, mix, through glue clarification down, filtration, thermal treatment, deepfreeze and through three months ripening stages obtain finished product.
After adopting such scheme, compared with prior art has following beneficial effect: overcome the cherry fermentation slowly not
The difficult problem that easy preservation can not be made wine is explored the condition that is applicable to the cherry ferment wine brewing, has successfully invented the method for preparing xeres with succus cerasi direct fermentation, a kind of new variety of fruit juice wine have been created, the fruit wine fruity that spawns is pure, and is aromatic good to eat, kept the distinctive local flavor of bright cherry.And the effect with functional drinks makes people at any time can product repay the peculiar flavour of cherry.The effective nutrition that has also kept cherry preferably.
Embodiment
Embodiment.The following examples have further described summary of the invention of the present invention.The preparation method of the xeres of present embodiment adds sugar, edible ethanol, active dry yeast bacterial classification, acidity adjustment agent with fresh succus cerasi by following weight ratio in container even:
80 kilograms of fresh succus cerasis
14.4 kilograms of sugar
20 kilograms of edible ethanols
0.024 kilogram of active dry yeast bacterial classification
Acidity adjusts to 0.49%, sealing the material that stirs up for safekeeping place 21 ℃ temperature environment fermented 8 days, with its skimming, add again and continue to seal up for safekeeping the temperature environment fermentation 60 days that places 21 ℃ after 0.02 part of active dry yeast bacterial classification is mixed thoroughly, filter, ageing, refilters behind the removal throw out to no suspended substance again.Allocate to ethanol content with soft water and to reach 4% (V/V), the former wine of cherry that smart filter obtains making.In the former wine of cherry of storing half a year, add people's liquid glucose, scented plants vat liquor, one or more of, Myosotis sylvatica fragrant as safflower, Chinese cassia tree, cloves, the bark of eucommia, the root of Dahurain angelica, wide skin, chrysanthemum, little letter, mix, through glue clarification down, filtration, thermal treatment, deepfreeze and through three months ripening stages obtain finished product.Created a kind of new variety of fruit juice wine, the fruit wine fruity that spawns is pure, and is aromatic good to eat, kept the distinctive local flavor of bright cherry.And the effect with functional drinks makes people at any time can product repay the peculiar flavour of cherry.The effective nutrition that has also kept cherry preferably.
Claims (2)
1. the brew method of cherry tonic wine is characterized in that may further comprise the steps: cherry, and fragmentation is adjusted, and sends out liquor-saturated, squeezing, clarification, former wine, preparation, following glue filters, thermal treatment, deepfreeze, filtration, finished product; Send out technology liquor-saturated for transferring pol 18%, acidity 0.49%, 21 ℃ of fermentations of constant temperature 45 days to 60 days.
2. the brew method of cherry tonic wine according to claim 1, it is characterized in that: in the former wine of cherry of storing half a year, add people's liquid glucose, scented plants vat liquor, mix, through down glue clarification, filtration, thermal treatment, deepfreeze and through three months ripening stages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105831272A CN101985591A (en) | 2010-12-11 | 2010-12-11 | Method for brewing cherry tonic wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105831272A CN101985591A (en) | 2010-12-11 | 2010-12-11 | Method for brewing cherry tonic wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101985591A true CN101985591A (en) | 2011-03-16 |
Family
ID=43709993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105831272A Pending CN101985591A (en) | 2010-12-11 | 2010-12-11 | Method for brewing cherry tonic wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101985591A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994341A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Cherry sweet wine and preparation method thereof |
| WO2013167923A1 (en) | 2012-05-09 | 2013-11-14 | Grundtner Marcell | A new type of wine-based beverages |
| CN108913507A (en) * | 2018-07-02 | 2018-11-30 | 成荣富 | A kind of health fruit |
-
2010
- 2010-12-11 CN CN2010105831272A patent/CN101985591A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013167923A1 (en) | 2012-05-09 | 2013-11-14 | Grundtner Marcell | A new type of wine-based beverages |
| CN102994341A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Cherry sweet wine and preparation method thereof |
| CN108913507A (en) * | 2018-07-02 | 2018-11-30 | 成荣富 | A kind of health fruit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110316 |