CN102250707A - Method for manufacturing cherry brandy - Google Patents
Method for manufacturing cherry brandy Download PDFInfo
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- CN102250707A CN102250707A CN 201110180118 CN201110180118A CN102250707A CN 102250707 A CN102250707 A CN 102250707A CN 201110180118 CN201110180118 CN 201110180118 CN 201110180118 A CN201110180118 A CN 201110180118A CN 102250707 A CN102250707 A CN 102250707A
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- cherry
- parts
- brandy
- kirsch
- extracting solution
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Abstract
The invention relates to a method for manufacturing wine. The method for manufacturing cherry brandy provided by the invention comprises the following steps of: (1) preparing a cherry extracting solution; (2) preparing brandy alcohol; (3) blending cherry brandy by the following components in parts by weight: 10-12 parts of cherry extracting solution, 26-30 parts of brandy alcohol, 26-32 parts of white sugar, 0.5-1.5 parts of caramel color, 0.1-0.3 part of edible cherry essence, 10-12 parts of molasses alcohol and 20-22 parts of softened water; (4) blending the mixed solution in a pot and stabilizing for more than one week; (5) utilizing a plate-frame filter to filter to obtain unblended wine of cherry brandy. In the method provided by the invention, digests natural cherries are immersed and extracted for more than one year, and then the solution is matched with the natural brandy alcohol so that the aromatic flavor of the product is rich and mellow. The natural tartaric acid in the cherry extracting solution is matched with the volatile acid in the brandy wine base so that the product has suitable sour and sweet taste and has long aftertaste.
Description
Technical field
The present invention relates to a kind of production method of wine, relate in particular to a kind of production method of the cherry-flavored brandy taste wine based on natural matter.
Background technology
Liquor is the higher wine of alcoholic strength that obtains by allotment, fragrant odour, and mouthfeel is special, usually as dessert wine or make a cocktail.Because the modern food industrial expansion, a lot of manufacturers directly adopt the essence preparation, make the wine body boring, and fragrance stimulates and not enough the coordination.
Summary of the invention
Technique effect of the present invention can overcome above-mentioned defective, and a kind of production method of kirsch is provided, and the advantage of its performance Production of Wine has product to give off a strong fragrance, mouthfeel is mellow, the flavor is sweet as the characteristics of honey, long times of aftertaste.
For achieving the above object, the present invention adopts following technical scheme: it comprises the steps:
(1) cherry extracting solution preparation;
(2) cognac is refining is equipped with;
(3) kirsch allotment: by weight ratio, cherry extracting solution 10-12 part, brandy alcohol 26-30 part, white sugar 26-32 part, caramel colour 0.5-1.5 part, edible cherry flavour 0.1-0.3 part, molasses-spirit 10-12 part, softening water 20-22 part;
(4) mixed solution is allocated in jar and stablized more than the week;
(5) use flame filter press to filter, obtain the former wine of kirsch.
The former wine of the kirsch that makes is finished final Cherry by follow-up can, packet assembler.
Wherein, the preparation of cherry extracting solution comprises the steps:
(1) will clean up through the fresh cherry of selecting;
(2) pour in the molasses-spirit and soak, by weight ratio, 1 portion of cherry mixes 2.5 part of 95% molasses-spirit;
(3) airtight lixiviate obtains the cherry extracting solution more than 1 year.
Wherein, cognac is refining comprises the steps: fully
(1) will meet grape fragmentation, the squeezing of Wine-making technique requirement;
(2) temperature controlled fermentation in fermentor tank; The temperature of temperature controlled fermentation is 15-20 ℃, and the time is 18-30 days.
(3) use the still pot distillation after the fermentation ends, obtain brandy alcohol.
The present invention adopts natural cherry through reaching the lixiviate more than a year, cooperates natural brandy alcohol, makes the product aromatic flavour pure and mild.Natural tartaric acid in the cherry extracting solution cooperates with volatile acid in the cognac base, makes the product sour and sweet palatability, long times of aftertaste.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
Embodiment
Embodiment 1
The production method of kirsch of the present invention comprises the steps:
(1) cherry extracting solution preparation: 1. will clean up through the fresh cherry of selecting; 2. pour in the molasses-spirit and soak, by weight ratio, 1 portion of cherry mixes 2.5 part of 95% molasses-spirit; 3. airtight lixiviate obtains the cherry extracting solution more than 1 year;
(2) cognac is refining is equipped with: 1. will meet grape fragmentation, the squeezing of Wine-making technique requirement; 2. temperature controlled fermentation in fermentor tank, the temperature of temperature controlled fermentation is 15-20 ℃, the time is 18-30 days.3. use the still pot distillation after the fermentation ends, obtain brandy alcohol;
(3) kirsch allotment: by weight ratio, 10 parts of cherry extracting solutions, 27 parts of brandy alcohol, 29.9 parts of white sugars, 0.8 part of caramel colour, 0.3 part of edible cherry flavour, 12 parts of molasses-spirits, 20 parts of softening waters;
(4) mixed solution is allocated in jar and stablized more than the week;
(5) use flame filter press to filter, obtain the former wine of kirsch.
Embodiment 2
Kirsch of the present invention is 12 parts of cherry extracting solutions by weight ratio, 27 parts of brandy alcohol, 28 portions of white sugars, 1.2 parts of caramel colours, 0.2 part of edible cherry flavour, 11 parts of molasses-spirits, 20.6 parts of softening waters.
Its production method is with embodiment 1.
Embodiment 3
Kirsch of the present invention is 11 parts of cherry extracting solutions by weight ratio, 29 parts of brandy alcohol, 29 portions of white sugars, 1.0 parts of caramel colours, 0.2 part of edible cherry flavour, 10 parts of molasses-spirits, 20.8 parts of softening waters.
Its production method is with embodiment 1.
Claims (4)
1. the production method of a kirsch is characterized in that, comprises the steps:
(1) cherry extracting solution preparation;
(2) cognac is refining is equipped with;
(3) kirsch allotment: by weight ratio, cherry extracting solution 10-12 part, brandy alcohol 26-30 part, white sugar 26-32 part, caramel colour 0.5-1.5 part, edible cherry flavour 0.1-0.3 part, molasses-spirit 10-12 part, softening water 20-22 part;
(4) mixed solution is allocated in jar and stablized more than the week;
(5) use flame filter press to filter, obtain the former wine of kirsch.
2. the production method of kirsch according to claim 1 is characterized in that, the preparation of cherry extracting solution comprises the steps:
(1) will clean up through the fresh cherry of selecting;
(2) pour in the molasses-spirit and soak, by weight ratio, 1 portion of cherry mixes 2.5 part of 95% molasses-spirit;
(3) airtight lixiviate obtains the cherry extracting solution more than 1 year.
3. the production method of kirsch according to claim 1 and 2 is characterized in that, cognac is refining to be comprised the steps: fully
(1) will meet grape fragmentation, the squeezing of Wine-making technique requirement;
(2) temperature controlled fermentation in fermentor tank;
(3) use the still pot distillation after the fermentation ends, obtain brandy alcohol.
4. the production method of kirsch according to claim 3 is characterized in that, the temperature of temperature controlled fermentation is 15-20 ℃, and the time is 18-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110180118A CN102250707B (en) | 2011-06-30 | 2011-06-30 | Method for manufacturing cherry brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110180118A CN102250707B (en) | 2011-06-30 | 2011-06-30 | Method for manufacturing cherry brandy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102250707A true CN102250707A (en) | 2011-11-23 |
| CN102250707B CN102250707B (en) | 2012-09-26 |
Family
ID=44978279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110180118A Active CN102250707B (en) | 2011-06-30 | 2011-06-30 | Method for manufacturing cherry brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102250707B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
| CN105695233A (en) * | 2016-03-14 | 2016-06-22 | 阜阳市颍州区金湖丰种植农民专业合作社 | Cherry brandy |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
-
2011
- 2011-06-30 CN CN201110180118A patent/CN102250707B/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 《http://zhidao.baidu.com/question/77415033.html》 20081206 ch4hhh 秦皇岛那有卖樱桃白兰地？ 1-2 1-4 , * |
| 《中国酿酒科技发展史》 20010131 洪光住编著 白兰地酿造工艺 中国轻工业出版社 407-408 3-4 , 第1版 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
| CN105695233A (en) * | 2016-03-14 | 2016-06-22 | 阜阳市颍州区金湖丰种植农民专业合作社 | Cherry brandy |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102250707B (en) | 2012-09-26 |
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