CN105039049A - Cherry fermentation liquor producing method - Google Patents

Abstract

The invention discloses a cherry fermentation liquor producing method and belongs to the field of beverage processing. The producing method includes the steps of employing raw materials, sorting, cleaning and crushing the raw materials, removing stalks, performing sulfur treatment, pre-fermentation, separation and after-fermentation, aging and blending the fermentation product, filtering blended liquor, filling the liquor in a container, sealing the container, and performing sterilization and cooling to obtain the cherry fermentation liquor. The cherry fermentation liquor is clarified and transparent in appearance, is pure in taste, has the special flavor and fragrance of cherry, is beneficial to improvement of human body immune functions, has excellent treatment effects on regulating qi and activating blood, soothing liver and removing heat, has the effect of promoting regeneration of hemoglobin, has the effects of regulating the middle and tonifying qi and dispelling wind and removing dampness. The producing method is simple in operations and is easy to carry out.

Description

A kind of making method of cherry fermented wine

Technical field

The present invention relates to a kind of working method of fermented wine, especially relate to a kind of making method of cherry fermented wine.

Background technology

Cherry, having another name called wedge Jing Tao, car li son, is the general designation of the plant of Prunus.Fruit can eat as fruit, fruit May phase, and in bright red, flower is as rosy clouds, if really coral, for can the ornamental fruit trees and shrubs of treasure.Cherry fruit lovely luster, sparkling and crystal-clear beauty, red in agate, yellow as congealed fat; Its pericarp scarlet person say " Zhu Ying ", and fruit yellow person says " wax cherry ", and fruit little and red person say " cherry pearl ", and look is purple and have macula lutea person says " purple cherry ".Wherein wax cherry taste is the sweetest and the most refreshing.Contained by cherry, nutritive ingredient is abundant especially, is rich in the multiple element such as sugar, protein, VITAMIN and calcium, iron, phosphorus, potassium.

Traditional Chinese medicine and pharmacy is thought, cherry-flavored sweet, warm in nature, nontoxic, there is the merit of beneficial spleen in tune, regulating qi and activating blood, flat liver have been reduced phlegm and internal heat good therapeutic effect, and have the regeneration promoting oxyphorase, certain auxiliary therapeutic action is all had, deeply by consumers to Anemic patients, senile osteoporosis, children's calcium deficiency, iron deficiency.Long-term edible, can body immunity be significantly improved, there is tonifying Qi in tune, wind-dispelling and dehumidifying functions.

The seasonal fruit of Prunus, cannot supply, and not easily stores in the four seasons, for being processed into the comprehensive utilization that cherry fermented wine can realize cherry raw material, being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve cherry is seasonal fruit, cannot supply in the four seasons, and the problem of not easily storing, a kind of making method of cherry fermented wine is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of making method of cherry fermented wine, it is characterized in that: the processing process adopting raw material → sorting → cleaning → crushing → destemming → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:

1. raw material sorting: high, the redder Fructus Pruni pseudocerasi of the ripening degree of selection is raw material, rejects the fruit that goes rotten;

2. sulphuring treatment: add sulfurous gas 45 mg/kg in cherry slurries, suppresses varied bacteria growing;

3. primary fermentation: add the yeast juice of 3% in slurries, stir, enter primary fermentation; Leavening temperature 35 DEG C, fermentation time 8 ~ 10 days, stirs 1 ~ 2 every day, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of fructose after making fermentation;

4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;

5. secondary fermentation: leavening temperature 30 DEG C, fermentation time 26-28 days, when the residual sugar in wine liquid is down to below 0.1%, can isolate former wine;

6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches 28 ~ 30%, sealing ageing container; Store 16 ~ 18 months, period fell pond once every 4 months;

7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 10%-12%, acidity 0.2%-0.3%, pol 12%-15%, after allotment, once essence filter is carried out to wine liquid;

8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;

9. sterilization, cooling: the hot water that the xeres after sealing is placed in 75 ~ 80 DEG C keeps 30-40 minute, then takes out cooling, is finished product.

Beneficial effect: product appearance of the present invention is limpid, clear, clean taste, has the distinctive local flavor of cherry and fragrance.This product is conducive to improving human organism immunologic function, to have reduced phlegm and internal heat good therapeutic effect, and has had the regeneration promoting oxyphorase, have tonifying Qi in tune, wind-dispelling and dehumidifying functions to regulating qi and activating blood, flat liver; Simple to operate, easy to implement.

Embodiment

Embodiment 1 :

A making method for cherry fermented wine, concrete operation step is:

1. raw material sorting: high, the redder Fructus Pruni pseudocerasi of the ripening degree of selection is raw material, rejects the fruit that goes rotten;

2. sulphuring treatment: add sulfurous gas 70 mg/kg in cherry slurries, suppresses varied bacteria growing;

3. primary fermentation: add the yeast juice of 5% in slurries, stir, enter primary fermentation; Leavening temperature 30 DEG C, fermentation time 8 days, stirs two every day to secondary, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation; Add a certain amount of rock sugar;

4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;

5. secondary fermentation: leavening temperature 25 DEG C, fermentation time 28-30 days, when the residual sugar in wine liquid is down to below 0.2%, can isolate former wine;

6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, period falls pond once at quarterly intervals;

7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 16%-18%, acidity 0.4%-0.5%, pol 15%-17%, after allotment, once essence filter is carried out to wine liquid;

8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;

9. sterilization, cooling: the hot water that the xeres after sealing is placed in 85 DEG C keeps 25-30 minute, then takes out cooling, is finished product.

Embodiment 2 :

A making method for cherry fermented wine, concrete operation step is:

1. raw material sorting: high, the redder Fructus Pruni pseudocerasi of the ripening degree of selection is raw material, rejects the fruit that goes rotten;

2. sulphuring treatment: add sulfurous gas 40 mg/kg in cherry slurries, suppresses varied bacteria growing;

3. primary fermentation: add the yeast juice of 6% in slurries, stir, enter primary fermentation; Leavening temperature 40 DEG C, fermentation time 6 days, every day stirs two to three times, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation;

4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;

5. secondary fermentation: leavening temperature 35 DEG C, fermentation time 25 days, when the residual sugar in wine liquid is down to below 0.5%, can isolate former wine;

6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches 18%, sealing ageing container; Store 1 ~ 2 year, period fell pond once every 4 months;

7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 14%-18%, acidity 0.4%-0.8%, pol 15%-25%, after allotment, once essence filter is carried out to wine liquid;

8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;

9. sterilization, cooling: the xeres after sealing be placed in 95 DEG C hot water keep 40 minutes, then take out cooling, be finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the making method of a cherry fermented wine, it is characterized in that: the processing process adopting raw material → sorting → cleaning → crushing → destemming → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:

1. raw material sorting: high, the redder Fructus Pruni pseudocerasi of the ripening degree of selection is raw material, rejects the fruit that goes rotten;

2. sulphuring treatment: add sulfurous gas 45 mg/kg in cherry slurries, suppresses varied bacteria growing;

3. primary fermentation: add the yeast juice of 3% in slurries, stir, enter primary fermentation; Leavening temperature 35 DEG C, fermentation time 8 ~ 10 days, stirs 1 ~ 2 every day, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of fructose after making fermentation;

4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;

5. secondary fermentation: leavening temperature 30 DEG C, fermentation time 26-28 days, when the residual sugar in wine liquid is down to below 0.1%, can isolate former wine;

6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches 28 ~ 30%, sealing ageing container; Store 16 ~ 18 months, period fell pond once every 4 months;

7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 10%-12%, acidity 0.2%-0.3%, pol 12%-15%, after allotment, once essence filter is carried out to wine liquid;

8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;

9. sterilization, cooling: the hot water that the xeres after sealing is placed in 75 ~ 80 DEG C keeps 30-40 minute, then takes out cooling, is finished product.