CN105132238A - Preparation process of cherry wine - Google Patents
Preparation process of cherry wine Download PDFInfo
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- CN105132238A CN105132238A CN201510559113.XA CN201510559113A CN105132238A CN 105132238 A CN105132238 A CN 105132238A CN 201510559113 A CN201510559113 A CN 201510559113A CN 105132238 A CN105132238 A CN 105132238A
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Abstract
The invention discloses a preparation process of cherry wine, wherein the preparation process comprises the following steps: 1) removing stems of cherries, cleaning and drying the cherries in the air, disinfecting and crushing the cherries; (2) making cherry juice contact with peels, and adding a distiller's yeast in proportion for fermentation together; 3) during fermenting, dissolving pigment and aroma in the peels into wine; 4) after fermentation, separating peel dregs, separating raw wine from the peel dregs and wine sediment, and pouring the wine into a jar so that the wine liquid is clear and transparent; 5) after separation, fermenting the raw wine; 6) aging the raw wine liquid obtained from the separation; 7) clarifying and fining after aging so that a colloidal net-shaped substance is generated in the wine liquid, filtering and removing peels; 8) implementing freezing treatment after clarifying; 9) implementing heat treatment after freezing treatment; 10) after heat treatment, blending various trace ingredients of the cherry wine; 11) after blending, removing sediment and suspension, so that the wine liquid is clear and stable; and 12) canning the filtered wine juice by virtue of a stainless steel canning machine, packaging by virtue of a sterile packaging machine and sealing with a cork.
Description
Technical field
The present invention relates to a kind of manufacture craft of xeres.
Background technology
Cherry has arrived water content in harvest, somewhat on the low side in price, and fruit maturation is best, sugar is best, the most applicablely cooks wine.But the manufacture craft of current xeres is comparatively outmoded, it adopts Daqu to make wine, technique and apparatus relatively backward, the vinosity spawned is slightly poor, do not filter, clarity is very poor, not through high-temperature sterilization, there is no high-temperature sterilization, to hot day, wine liquid is easily fermented souring, even degenerate.
2) while cherry fermented wine, we have also carried out and have steep in wine, and utilize 50 degree of white wine to soak.By molten device potassium permanganate cleaning, sterilization, sterilization, then rinsing twice with clear water, squeezing rotten fermentation by cleaning the cherry dried, put into bottle and put into bottle in the ratio of 200 grams of cherries, 500 grams of white wine, soak, cover tightly lid, good seal bottleneck, within every three days, stir once, soaks 30-35 days just edible, then profit goes out to steep in wine, pour storage bottle clean in addition into, then often rise with rock sugar and add 50 grams, after covering tightly lid, display slow use.Cherry pulp and skin slag are separated process, and in Ruby red xeres, the wine degree just having made cherry bubble is 43-45 degree, and height xeres has health-care effect to human body.Steeping in wine of cherry does not affect his nutritive value at all, but also useful gas, effect of wind-damp dispelling, also has auxiliary curative effect for numbness of the limbs, paralysis, rheumatic lumbocrural pain pain, pernio etc.Xeres is ached to asthenopia relieving, often wrist, arthrodynia also can play mitigation.
The middle and later periods gathered in the crops by cherry, and at this moment cherry ripening degree is best, and sugar, color are best, the most applicable wine brewing, and at this moment cherry price comparison is reasonable, and cost is low, high efficiency, and purchase brings economic benefit to orchard worker simultaneously, solves the practical problems of cherry later stage sale.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of manufacture craft of xeres, having had that technique is simple, cost is low and the feature of high financial profit.
To achieve these goals, the technical solution used in the present invention is: a kind of manufacture craft of xeres, comprises the following steps:
1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation, make fermentation fill with clean hygiene;
3, during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 18-25 degree, the highlyest be no more than 32 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, to lower the temperature in time when temperature is too high, carbonic acid gas will be produced simultaneously, a large amount of gas is discharged in time, white sugar is added again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 5%-10% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, terminate fermentation after 25-30 days, source wine juice is released, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then by source wine juice Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, sulfurous gas contributes to the clarification of wine liquid, Secondary Fermentation 8-11 days, and alcohol reaches 9%-12% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization, make molten device clean hygiene;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 4-6 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by wine liquid ageing 3-6 month again, ageing temperature is 18-20 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 100-200 metatartaric acid to wine liquid, temperature is subzero 4 degree-subzero 5 degree, leaves standstill 5-8 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing:
9) clarification is filtered, coarse filtration is carried out with kieselguhr filter, filter out the residual leaf of thick slag, carry out fine filtering with 0.8 micron membranes, make wine liquid limpid transparent, heat-treat afterwards, thermal treatment accelerates aging to xeres, improve quality and the sterilization of xeres, heat treated temperature is 70-90 degree, and the time is 4-6 hour;
10) after thermal treatment completes, allocate, the alcoholic strength of xeres is adjusted to 12%-14% degree, pol is 0.8%-1.0% gram, and acidity is 0.4%-0.6% milligram, stirs, to taste pure just;
11) after having allocated, then carry out essence filter with the microporous membrane filters of 0.4 micron, thus reach limpid transparent, glossy, without precipitation and suspended substance, make wine liquid be ruby red and rose-colored, there is the distinctive fruital of cherry and aroma;
12) filling to the wine liquid stainless steel filling machine after filtration, use the sterilizing of instantaneously sterilising machine, temperature is 90 degree simultaneously, and carry out the outer sterilising treatment of bottle with 70-72 degree high temperature again after bottling, make it Sterilized sanitation, last labeling has been cased.
Compared with prior art, the invention has the beneficial effects as follows:
1) before ageing first by stainless steel vessel again with sulfurous gas carry out cleaning, sterilize, sterilization, make it clean hygiene, make cherry clean hygiene like this;
2) with the sulfurous gas solution of 1: 300 stainless steel vessel is cleaned, sterilization, sterilization, reach Sterilized sanitation, the Normal juice that fragmentation is good puts into container, makes pulp and Normal juice merge one, puts distiller's yeast into and ferment together, ensure the quality of wine;
3) during the fermentation, the natural pigment on pericarp and pulp are merged one, make wine liquid be Ruby red, temperature, at 170 ~ 190 degree, prevents local temperature too high, so stirred by wine liquid, ensures carrying out smoothly of fermentation;
4) alcoholic strength reaches 11.5 degree, and pol reduces, fermentation ends, at this moment carries out other and is separated, prevent that fermentation time is long makes the souring of wine liquid, then liquid of filling a wine cup for is separated with wine angle, makes wine liquid become limpid transparent again through ageing through 3 ~ 5 inverted engines;
5) Secondary Fermentation is carried out to original wine, i.e. ageing, in very long traditional aging process, make wine liquid become soft good to eat through a series of physical change;
6) before ageing first by stainless steel vessel again with sulfurous gas carry out cleaning, sterilize, sterilization, make it clean hygiene.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
A manufacture craft for xeres, comprises the following steps:
1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation, make fermentation fill with clean hygiene;
3) during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 18 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, to lower the temperature in time when temperature is too high, the carbonic acid gas simultaneously produced, a large amount of gas will be discharged in time, white sugar is added again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 8% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, time is 25 days fermentation ends, is released by source wine juice, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then source wine juice is carried out Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, prevent miscellaneous bacteria from infecting, Secondary Fermentation 8 days, alcohol reaches 9% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization, make molten device clean hygiene;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 4 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by wine liquid ageing 3-6 month again, ageing temperature is 18 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 100 metatartaric acids to wine liquid, temperature is subzero 4 degree, leaves standstill 5 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing;
9) filter clarification, carry out coarse filtration with kieselguhr filter, filter out the residual leaf of thick slag, carry out fine filtering with 0.8 micron membranes, make wine liquid limpid transparent, heat-treat afterwards, heat treated temperature is 70 degree, and the time is 4 hours;
10) after thermal treatment completes, allocate, the alcoholic strength of xeres is adjusted to 12% degree, pol is 0.8% gram, and acidity is 0.4% milligram, stirs, to taste pure just;
11) after having allocated, then carry out essence filter with the microporous membrane filters of 0.4 micron, thus reach limpid transparent, glossy, without precipitation and suspended substance, make wine liquid be ruby red and rose-colored, there is the distinctive fruital of cherry and aroma;
12) filling to the wine liquid stainless steel filling machine after filtration, use the sterilizing of instantaneously sterilising machine, temperature is 90 degree simultaneously, carries out the outer sterilising treatment of bottle again after bottling with 70 degree of high temperature.
The beneficial effect of the present embodiment is:
Fermentation along with alcohol makes the alcoholic strength in mash constantly increase, and pol reduces, and makes fermentation close to terminating, when after fermentation ends, carry out the separation of skin slag in time, former wine and skin slag are separated with wine pin, carry out inverted engine again, make wine liquid limpid transparent, the former wine after separation, then ferment, wine juice is made to become softer, purer, more coordinate, finer and smoother.
Cherry hotel catering due to its Gem red pigment substances content high, calcic rate and height, pigment is dark, is applicable to long-time ageing, and the jerky taste upgrading wine forms distinctive local flavor gradually, taste more alcohol and aroma stronger, wine body is more plentiful, and mouthfeel is finer and smoother.
Carry out canned with stainless steel canning machine, preventing pollution, adopt sterile packaging machine, avoid air to enter in wine, anti-oxidation, with cork closure, had both stoped air to enter, wine liquid can be made again to have certain breathing, extend life-span of xeres, clean hygiene and limpid transparent.
Embodiment two
A manufacture craft for xeres, comprises the following steps: 1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation, make fermentation fill with clean hygiene;
3) during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 32 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, to lower the temperature in time when temperature is too high, the carbonic acid gas simultaneously produced, a large amount of gas will be discharged in time, white sugar is added again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 5% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, time is 30 days fermentation ends, is released by source wine juice, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then source wine juice is carried out Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, prevent miscellaneous bacteria from infecting, Secondary Fermentation 11 days, alcohol reaches 12% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization, make molten device clean hygiene;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 6 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by the ageing 6 months again of wine liquid, ageing temperature is 20 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 200 metatartaric acids to wine liquid, temperature is subzero 5 degree, leaves standstill 8 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing;
9) filter clarification, carry out coarse filtration with kieselguhr filter, filter out the residual leaf of thick slag, carry out fine filtering with 0.8 micron membranes, make wine liquid limpid transparent, heat-treat afterwards, heat treated temperature is 90 degree, and the time is 6 hours;
10) after thermal treatment completes, allocate, the alcoholic strength of xeres is adjusted to 12%-14% degree, pol is 1.0% gram, and acidity is 0.6% milligram, stirs, to taste pure just;
11) after having allocated, then carry out essence filter with the microporous membrane filters of 0.4 micron, thus reach limpid transparent, glossy, without precipitation and suspended substance, make wine liquid be ruby red and rose-colored, there is the distinctive fruital of cherry and aroma;
12) filling to the wine liquid stainless steel filling machine after filtration, use the sterilizing of instantaneously sterilising machine, temperature is 90 degree simultaneously, carries out the outer sterilising treatment of bottle again after bottling with 72 degree of high temperature.
The effect of the present embodiment is:
Fermentation along with alcohol makes the alcoholic strength in mash constantly increase, and pol reduces, and makes fermentation close to terminating, when after fermentation ends, carry out the separation of skin slag in time, former wine and skin slag are separated with wine pin, carry out inverted engine again, make wine liquid limpid transparent, the former wine after separation, then ferment, wine juice is made to become softer, purer, more coordinate, finer and smoother.
Cherry hotel catering due to its Gem red pigment substances content high, calcic rate and height, pigment is dark, is applicable to long-time ageing, and the jerky taste upgrading wine forms distinctive local flavor gradually, taste more alcohol and aroma stronger, wine body is more plentiful, and mouthfeel is finer and smoother.
Carry out canned with stainless steel canning machine, preventing pollution, adopt sterile packaging machine, avoid air to enter in wine, anti-oxidation, with cork closure, had both stoped air to enter, wine liquid can be made again to have certain breathing, extend life-span of xeres, clean hygiene and limpid transparent.
Embodiment three
A manufacture craft for xeres, comprises the following steps:
1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation, make fermentation fill with clean hygiene;
3) during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 26 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, to lower the temperature in time when temperature is too high, the carbonic acid gas simultaneously produced, a large amount of gas will be discharged in time, white sugar is added again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 10% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, time is 28 days fermentation ends, is released by source wine juice, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then source wine juice is carried out Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, prevent miscellaneous bacteria from infecting, Secondary Fermentation 10 days, alcohol reaches 10% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization, make molten device clean hygiene;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 5 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by the ageing 5 months again of wine liquid, ageing temperature is 19 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 160 metatartaric acids to wine liquid, temperature is subzero 5 degree, leaves standstill 7 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing;
9) filter clarification, carry out coarse filtration with kieselguhr filter, filter out the residual leaf of thick slag, carry out fine filtering with 0.8 micron membranes, make wine liquid limpid transparent, heat-treat afterwards, heat treated temperature is 80 degree, and the time is 5 hours;
10) after thermal treatment completes, allocate, the alcoholic strength of xeres is adjusted to 13% degree, pol is 0.9% gram, and acidity is 0.5% milligram, stirs, to taste pure just;
11) after having allocated, then carry out essence filter with the microporous membrane filters of 0.4 micron, thus reach limpid transparent, glossy, without precipitation and suspended substance, make wine liquid be ruby red and rose-colored, there is the distinctive fruital of cherry and aroma;
12) filling to the wine liquid stainless steel filling machine after filtration, use the sterilizing of instantaneously sterilising machine, temperature is 90 degree simultaneously, carries out the outer sterilising treatment of bottle again after bottling with 71 degree of high temperature.
The effect of the present embodiment is:
Fermentation along with alcohol makes the alcoholic strength in mash constantly increase, and pol reduces, and makes fermentation close to terminating, when after fermentation ends, carry out the separation of skin slag in time, former wine and skin slag are separated with wine pin, carry out inverted engine again, make wine liquid limpid transparent, the former wine after separation, then ferment, wine juice is made to become softer, purer, more coordinate, finer and smoother.
Cherry hotel catering due to its Gem red pigment substances content high, calcic rate and height, pigment is dark, is applicable to long-time ageing, and the jerky taste upgrading wine forms distinctive local flavor gradually, taste more alcohol and aroma stronger, wine body is more plentiful, and mouthfeel is finer and smoother.
Carry out canned with stainless steel canning machine, preventing pollution, adopt sterile packaging machine, avoid air to enter in wine, anti-oxidation, with cork closure, had both stoped air to enter, wine liquid can be made again to have certain breathing, extend life-span of xeres, clean hygiene and limpid transparent.
Claims (2)
1. a manufacture craft for xeres, is characterized in that, comprises the following steps:
1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation;
3) during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 18-32 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, the carbonic acid gas simultaneously will produced, a large amount of gas is discharged in time, white sugar is added again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 5%-10% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, terminate fermentation after 25-30 days, source wine juice is released, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then source wine juice is carried out Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, Secondary Fermentation 8-11 days, alcohol reaches 9%-12% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 4-6 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by wine liquid ageing 3-6 month again, ageing temperature is 18-20 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 100-200 metatartaric acid to wine liquid, temperature is subzero 4 degree-subzero 5 degree, leaves standstill 5-8 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing;
9) filter clarification, carry out coarse filtration with kieselguhr filter, filter out the residual leaf of thick slag, carry out fine filtering with 0.8 micron membranes, make wine liquid limpid transparent, heat-treat afterwards, heat treated temperature is 70-90 degree, and the time is 4-6 hour;
10) after thermal treatment completes, allocate, the alcoholic strength of xeres is adjusted to 12%-14% degree, pol is 0.8%-1.0% gram, and acidity is 0.4%-0.6% milligram, stirs, to taste pure just;
11) after having allocated, then carry out essence filter with the microporous membrane filters of 0.4 micron, thus reach limpid transparent, glossy, without precipitation and suspended substance, make wine liquid be ruby red and rose-colored, there is the distinctive fruital of cherry and aroma;
12) filling to the wine liquid stainless steel filling machine after filtration, use the sterilizing of instantaneously sterilising machine, temperature is 90 degree simultaneously, carries out the outer sterilising treatment of bottle again after bottling with 70-72 degree high temperature.
2. the manufacture craft of a kind of xeres according to claim 1, is characterized in that, comprise the following steps:
1) ripe good large cherry got stalk, the arbon dioxide solution with 1: 500 cleans, sterilize, dry, broken;
2) allow succus cerasi and skin fuse, according to the ratio of 0.2%, add distiller's yeast and ferment, by fermentation filling sulfurous gas cleaning and sterilizing before fermentation, make fermentation fill with clean hygiene;
3) during the fermentation, pigment in pericarp and fragrance are dissolved in wine, temperature remains on 26 degree, simultaneously and stir juice, when fur cap floats, fur cap is pressed in wine, the pigment in fur cap and nutritive ingredient is made to dissolve in wine, stir every three days once, prevent temperature too high, to lower the temperature in time when temperature is too high, the carbonic acid gas simultaneously produced, a large amount of gas will be discharged in time, when adding white sugar again after fermentation ends, add in the ratio of 100 kilograms of wine liquid, 8.5 kilograms of white sugar, white sugar being melted with original wine the solution making 8% pours into till fermentor tank stirs, alcoholic strength is made to increase,
4) along with the fermentation of alcoholic strength, the alcohol in mash is constantly increased, pol reduces, time is 28 days fermentation ends, is released by source wine juice, carries out the separation of juice slag in time, source wine juice is poured into other fermentation to fill with, source wine juice is separated with wine pin with skin slag, then source wine juice is carried out Secondary Fermentation;
5) in Secondary Fermentation process, add trace sulfur dioxide to the sterilization of wine liquid, prevent miscellaneous bacteria from infecting, Secondary Fermentation 10 days, alcohol reaches 10% degree, and it is limpid transparent that Secondary Fermentation terminates rear wine liquid;
6) to the wine liquid ageing after Secondary Fermentation, first storage is filled with 1: 300 Aqueous Solution of Sulfur Dioxide carry out cleaning, sterilization, sterilization, make molten device clean hygiene;
7) by before the ageing of wine liquid, with the gelatin of often liter of wine liquid 0.6%ml to wine liquid clarifying treatment, gelatin is softening with the warm water dissolving of 35 degree, then the solution making 5%-10% with wine liquid is poured in wine, limit bevelling stirs wine liquid, until wine liquid stirs, make wine liquid produce colloid netted, sealing and standing 5 days, gets off netted for colloid condensation, inverted engine is carried out again after lower glue, be separated wine liquid and wine pin impurity, after completing, by the ageing 5 months again of wine liquid, ageing temperature is 19 degree, after carry out freezing treatment;
8) freezing treatment, before freezing, add 160 metatartaric acids to wine liquid, temperature is subzero 5 degree, leaves standstill 7 days, is removed completely by the material of xeres instability, recycle silicon algae soil metre filter after completing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107177442A (en) * | 2017-06-28 | 2017-09-19 | 沈阳师范大学 | A kind of fermented type mulberries Lycium chinense wine and preparation method thereof |
| CN107254401A (en) * | 2017-07-25 | 2017-10-17 | 刘清山 | A kind of cherry wine and its brewing method |
| CN108085218A (en) * | 2018-02-28 | 2018-05-29 | 大连民族大学 | The method for preparing sweet cherry wine using sweet cherry tree tender shoots |
| CN108504492A (en) * | 2018-04-28 | 2018-09-07 | 丹凤县商山红葡萄酒有限公司 | A kind of cherry fruit wine and its brewing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103468465A (en) * | 2013-08-13 | 2013-12-25 | 王战乐 | Making process for kirschwasser |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107177442A (en) * | 2017-06-28 | 2017-09-19 | 沈阳师范大学 | A kind of fermented type mulberries Lycium chinense wine and preparation method thereof |
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Application publication date: 20151209 |