CN105273953A - Brewing method for cherry rum and acquired cherry rum - Google Patents
Brewing method for cherry rum and acquired cherry rum Download PDFInfo
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- CN105273953A CN105273953A CN201510827721.4A CN201510827721A CN105273953A CN 105273953 A CN105273953 A CN 105273953A CN 201510827721 A CN201510827721 A CN 201510827721A CN 105273953 A CN105273953 A CN 105273953A
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Abstract
The invention provides a brewing method for cherry rum and the acquired cherry rum. The brewing method comprises the following steps: collecting the cherry with the sugar content above 110g/L and quickly reducing temperature to 10-15 DEG C; de-nucleating at low temperature and performing low-temperature airbag squeezing; clarifying the juice for 24 hours at 7-8 DEG C, and then recovering the temperature to 12-14 DEG C, starting fermentation, controlling the fermentation temperature at 16-20 DEG C, and reducing the temperature to 10 DEG C and sealing after ending the fermentation, thereby acquiring a juice fermented wine; dipping the cherry distilled liquor, with the degree reduced to 28% in the previous year before the fruit residues are used, for 20 days under the controlled temperature at 20-22 DEG C, separating and clarifying, thereby acquiring the dipping wine with the alcoholic strength at 23-24%; blending the juice fermented wine with the dipping wine, causing the alcoholic strength to be about 13%, and filling the blended wine after the stability test and the clarifying treatment, thereby acquiring the cherry rum. According to the brewing method provided by the invention, the pectinase and the white spirit are not used and no external sugar is added, so that the quality of the wine is ensured, the acquired cherry rum is elegant in fragrance, the contents of methyl alcohol, fusel and cyanide are low and the cherry rum is high-quality and healthy.
Description
Technical field
The present invention relates to a kind of brew method of xeres, also relate to the xeres of brew gained, belong to brewing fruit wine technical field.
Background technology
The brew of xeres has two types substantially, and one is that infusion method is produced, and mainly obtains with soaking in Chinese liquor cherry fruit, generally has white wine taste or alcohol smell, two is fermentation brews, it is on the low side that cherry fruit has sugar degree, acid content higher (especially ripening degree is not good enough), pectin content is high, fruit stone contains the features such as higher prussiate, based on this, normal fermentation is produced custom and is added polygalacturonase decompose pectin, to improve crushing juice rate and to promote clarification, but very easily produce too high methanol content, sugar or alcohol is added in fermenting process, to produce the wine of safe wine precision, but also can increase the content of methyl alcohol and fusel, the risk increasing cyanide content can be brought with core brew in this external brewing process, but normal temperature stoning and squeezing can increase again the oxidation of pulp.
At present, the brew method of xeres has large quantifier elimination to report, but also belongs to the process regime soaked with fermentation generally." a kind of xeres and preparation method thereof " (application number CN201310501374.7) of Huang Zhiyu invention be by Wild fruit crop and pure fragrant sorghum liquor in mass ratio the ratio of 1:2 ~ 1:4 mix to soak and obtain; " a kind of xeres and preparation method thereof " (application number CN200810122552.4) that Cai can invent entirely is a kind of preparation method being blended into high spirit with fresh succus cerasi, and has been blended into the white wine soaking matrimony vine.The xeres that these infusion methods are produced has the smell of white wine or alcohol unavoidably, constrains the embodiment of the potential vinosity of cherry.The patent relating to fermentation brew method is also many, such as: " a kind of making method with the xeres alleviating operating pressure " (the application number CN201310591063.4) of Sun Wei invention adds the white sugar dissolved with the former wine of cherry after fermentation starting, then continues fermentation and forms; " the xeres technological process of production " (application number CN201410817548.5) of Zhu Yuchong invention ferments to adding polygalacturonase after cherry destemming; " a kind of manufacture craft of xeres " (publication number CN103468465A) of Wang Zhanle invention adds distiller's yeast fermentation after the fragmentation of cherry destemming, then skin slag is separated and forms; " a kind of preparation method of xeres " (application number CN201410274275.4) of Yang Zhibin invention is cherry 1-3 part, and ethanol concn is white wine 2-6 part of 35%, and sweeting agent 0.2-0.6 part is encapsulated into container secondary fermentation and forms; " a kind of xeres " (application number CN201310709464.5) of Luan Xiaojian invention brewages by fresh cherry 60-80 parts, 3-5 parts, lemon, 15-30 parts, rock sugar allotment secondary fermentation; Cherry and the secondary fermentation of white sugar uniform stirring form by " brewing method of xeres " (application number CN201110351524.1) of Lu Jufang invention; Bright " preparation method of xeres " (the application number CN99114292.6) of spring grey hair be fresh cherry juice is added by weight sugar, the secondary fermentation that stirs of edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate forms; " brewing technology of cherry wine " (the application number CN200910264292.9) week passing silver hair bright take cherry as main raw material, adopts carbonic maceration method to brewage, form through carbonic maceration secondary fermentation.Cherry fermented wine mix with the ratio of cherry alcohol extract in 5:1 by " making method of xeres " (application number CN201310004683.3) of the invention such as Li Na, mix wine liquid add the protein sugar of 0.1%, the white sugar of 7% and 0.25% citric acid allocate and form.Although above-mentioned fermentation brew method respectively has improvement, still there is forced fermentation with sugars, with wine allotment, the operation adding pectinase treatment, have impact on the quality of xeres.
Summary of the invention
For the deficiency that existing brew method exists, the invention provides a kind of brew method and gained xeres of xeres, the method is optimized each technique and improves, do not use polygalacturonase, white wine, do not add external source sugar, ensure that the quality of wine, gained xeres elegant fragrance, methyl alcohol, fusel and cyanide content are low, and high-quality is healthy.
According to research, polygalacturonase, sugar, the use of white wine can increase methyl alcohol, the content of fusel, affect the quality of wine, the fermentation of cherry band core can increase the content of prussiate, for these problems, the invention provides a kind of healthy, ecological brewing method, the method takes off stalk by cherry and gathers, and---------fruit juice fermentation wine obtains high-quality with pomace impregnating liquor allotment etc. coordinating of step to temperature controlled fermentation---pomace cherry rectifying steeping in wine stain---to fruit juice low temperature clarification in low temperature stoning squeezing, healthy xeres, its wine product have elegant fragrance, methyl alcohol, fusel and the low feature of cyanide content.
The concrete technical scheme of the present invention is as follows:
A brew method for xeres, the method comprises the following steps:
(1) select sugar degree to be more than or equal to the cherry of 110g/L as raw material, the cherry after gathering is put into freezer and is cooled to 10-15 DEG C;
(2) cherry after cooling carries out low temperature stoning and low temperature pressing, obtains fruit juice and pomace;
(3) SO is added in fruit juice
2process, then clarify at 7-8 DEG C, rise again after clarification to 12-14 DEG C, add yeast and ferment, leavening temperature controls at 16-20 DEG C, is down to 10 DEG C and seals up for safekeeping, obtain fruit juice fermentation wine after fermentation ends;
(4) by pomace cherry liquor dipping, be separated after dipping, clarify, obtain impregnating liquor; Described cherry liquor is that the fruit juice fermentation alcohol displayed 1 year heats up in a steamer product;
(5) fruit juice fermentation wine and impregnating liquor are allocated, make alcoholic strength about 13%, then carry out clarifying, filling, obtain xeres.
In the inventive method, select sugar degree to reach the cherry of more than 110g/L as raw material, in raw material, sugar degree is high, containing enough sugars in the fruit juice that obtains of squeezing the juice, need not additionally add the sugars such as sucrose, white sugar, rock sugar, glucose again, reduce the risk that the fusels such as methyl alcohol increase.
In the inventive method, raw material selects sugar degree high as far as possible, and acid content is low, can select early large fruit, the strange suitable cherry variety such as good.Sugar degree in step (1), refers to the sugar degree in succus cerasi.In addition, when gathering cherry, the duration and degree of heating of gathering postponed a little after selecting the abundant maturation of fruit, such fruit and carpopodium very easily depart from, and under Fruit, carpopodium stays in the tree, eliminate destemming workshop section, save labour cost, in addition fully ripe cherry sugar degree is high, acid content is low, and aroma quality is excellent, more can make the xeres of quality better.
In the inventive method, the cherry of gathering will be put into refrigerated depot section in time and carry out fast cooling, is cooled to 10-15 DEG C and preserves, prevent cherry from breaking, rots, and suppresses germ to grow.
In the inventive method, adopt seedless fermentation, cherry adopts the stoning of cutaneous acupuncture stoner, and seedless fermentation avoids the risk that prussiate increases.Stoning and squeezing are carried out all at low temperatures, prevent the oxidation of squeezing gained pulp, squeeze and carry out in Atmosphere Presser, after squeezing, cherry fruit becomes fruit juice and pomace, and the inventive method has all carried out sufficient utilization to pomace and fruit juice, remains as far as possible many cherry flavor.Stoning and squeezing are carried out under the low temperature of 12-16 DEG C.
In the inventive method, the fruit juice of squeezing gained and pomace enter different workshop sections and process.The fruit juice obtained adds SO
2, to suppress growing and prevent the oxidation of fruit juice, SO in fruit juice of miscellaneous bacteria
2add-on be 40-50mg/L.After adding sulfurous gas, fruit juice is directly carried out low temperature clarification, clarifying temp is 7-8 DEG C, general about the 24h of settling time.Clarification can remove the macrobead in fruit juice, prevents from being oxidized during the fermentation, and clarification is separated the clear juice obtained afterwards and ferments, and the yeast used that ferments is the yeast saccharomyces cerevisiae that fruit wine industry is commonly used, cheap, such as D254 yeast, EC1118 yeast etc.When fermenting, the yeast added is the yeast after activating in advance, and in the specific embodiment of the present invention, activated yeast mode is: to be added by active dry yeast in the warm water of about 37 DEG C containing 25% cherry fruit juice 30 minutes, within every 10 minutes, stirs once.
In the specific embodiment of the present invention, the inoculum size of yeast is 150-200mg/L.At this temperature and inoculum size, fermentation time is 6-9 days.
In the inventive method, pomace cherry liquor floods, and has fully extracted the flavor compound such as the fragrance in pomace, sugar, anthocyanogen.Cherry liquor is that the fruit juice fermentation alcohol displayed 1 year heats up in a steamer product, and preparation method is: obtain fruit juice fermentation wine according to the method for step (1), (2), (3), carried out rectifying, and rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor.Through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v) left and right.
In above-mentioned steps (4), pomace with degree of falling to 28%(v/v) cherry liquor flood, during dipping, control temperature is 20-22 DEG C, at this temperature flood 20 days.
In above-mentioned steps (4), pomace (kg): liquor (L) to feed intake dipping according to the ratio of 1:1, and be then separated, clarify to obtain impregnating liquor, the alcoholic strength of the impregnating liquor of gained is 23-24%(v/v).
In above-mentioned steps (5), the alcoholic strength of fruit juice fermentation wine is 6-8%(v/v) left and right, the alcoholic strength of impregnating liquor is 23-24%(v/v), both is allocated according to a certain percentage, make alcoholic strength at 13%(v/v) left and right, such as 12.5-13.5%(v/v), the good xeres of vinosity can be obtained.Concrete allotment ratio is determined through commenting wine teacher specifically to judge result, roughly presses fruit juice fermentation wine: the volume ratio allotment of impregnating liquor 2:1.
Deployed wine is filling after stability test and clarifying treatment, obtains xeres finished product.This finished wine is bright in colour, and fruital is graceful, and wine body relaxes suitable, quality better.
Compared with existing Technology, advantage of the present invention is as follows:
1, the opportunity of gathering chosen appropriate overdone gathering by raw material, saves destemming workshop section, saved labour cost, ensured fruit quality;
2, the omnidistance temperature of technique controls strict, lowers the temperature after fruit harvesting, low temperature stoning and squeezing, fruit juice low temperature clarification, and cold-starting ferments and temperature controlled fermentation is conducive to avoiding fruit juice to be oxidized, and safeguards fragrance, ensures the quality of fermented wine;
3, all adopt cherry fresh fruit to carry out pure juice fermentation, to generate fermented wine and cherry liquor, there is no outer sugaring source, avoid the problem of adding the sugared source such as sucrose or glucose and easily causing methyl alcohol and fusel content to increase;
4, be raw material through rectifying by fermented wine, display the liquor dipping pomace obtained, both the flavor compound such as the fragrance in pomace, sugar, anthocyanogen be extracted, again by allocating with fermented wine the wine degree having ensured finished wine, improve the quality of wine, and carry out allocating the wine degree that only can ensure finished wine with white wine and cognac, the local flavor of wine is not promoted, also with alcohol smell, the quality of wine may be affected;
5, whole brewing process does not use polygalacturonase, avoids the defect that pectin causes fermented wine methanol content higher.
Embodiment
Be further detailed the present invention below by specific embodiment, following explanation is only exemplary, does not limit its content.
In following embodiment, adopt the methyl alcohol in vapor-phase chromatography detection xeres and fusel content, adopt the cyanide content in chemical titration detection xeres.
In following embodiment, yeast activates in the following ways: to be added by active dry yeast in the warm water of about 37 DEG C containing 25% succus cerasi 30 minutes, within every 10 minutes, stirs once.
embodiment 1
The brew of " early large fruit " xeres, method is as follows:
1, raw material is gathered
Select " early large fruit " cherry variety, when fruit get juice analyze sugar degree be more than or equal to 110g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay and obstruct in setting) and gather.Refrigerated depot section fast cooling to 12 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, adopt Atmosphere Presser to press extracting juice at low temperatures to the fruit after stoning, stoning and squeezing are carried out at 14 DEG C.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace enters cherry liquor dipping workshop section;
3, fruit juice low temperature clarification and temperature controlled fermentation
40mg/LSO is added in the fruit juice that squeezing obtains
27 DEG C are cooled to rapidly by heat exchanger after adding, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (D254) that clear juice is risen again to 13-14 DEG C of interpolation activation starts fermentation, and yeast add-on counts 180mg/L with dry yeast, and leavening temperature controls at 18-20 DEG C, ferment 7 days, be cooled to 10 DEG C after fermentation ends to seal up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, pomace cherry liquor floods
By the two still distiller rectifying of the above-mentioned fruit juice fermentation wine obtained according to step 1-3, rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor, through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v);
Pomace with degree of falling to 28%(v/v) cherry liquor 20-21 DEG C of temperature control in the stainless cylinder of steel of temperature control flood 20 days, pomace (Kg): liquor (L) feeds intake according to 1:1, then separating clarifying obtains impregnating liquor, and impregnating liquor alcoholic strength is 23-24%(v/v), for allotment;
5, fruit juice fermentation wine and impregnating liquor are allocated
Fruit juice fermentation wine and impregnating liquor are allocated according to the volume ratio of 1.98:1.002, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is Ruby red, clarifies glossy, elegant fragrance, and lastingly, fruital aroma is coordinated, and wine body relaxes suitable, and tool aftertaste, style is good.After testing, methanol content is 207mg/L, and fusel content is 67mg/L, and cyanide content is 2.9mg/L.
Simultaneously, xeres will be made in accordance with the following methods: cherry is directly broken with a batch cherry, obtain pulp, in pulp, add polygalacturonase and sucrose, polygalacturonase consumption is 40mg/L, dosage of sucrose is 80g/L, then add the commercial yeast (D254) of activation at 25-28 DEG C of temperature controlled fermentation, yeast consumption counts 180mg/L with dry yeast, ferments 7 days, separation after fermentation, clarification, ageing, obtain xeres reference substance.After testing, in reference substance, methanol content is 480mg/L, and fusel content is 116mg/L, and cyanide content is 8.8mg/L.
embodiment 2
The brew of " very good " xeres, method is as follows:
1, raw material is gathered
Select strange good cherry variety, when fruit get juice analyze sugar degree be more than or equal to 115g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay obstruct in set) and gather.Refrigerated depot section fast cooling to 10 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, adopt Atmosphere Presser to press extracting juice at low temperatures to the fruit after stoning, stoning and squeezing are carried out at 12 DEG C.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace enters cherry liquor dipping workshop section;
3, fruit juice low temperature clarification and temperature controlled fermentation
45mg/LSO is added in the fruit juice that squeezing obtains
27 DEG C are cooled to rapidly by heat exchanger after adding, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (EC1118) that clear juice is risen again to 13 DEG C of interpolation activation starts fermentation, and yeast add-on counts 150mg/L with dry yeast, and leavening temperature controls at 16-18 DEG C, ferment 9 days, be cooled to 10 DEG C after fermentation ends to seal up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, pomace cherry liquor floods
By the two still distiller rectifying of the above-mentioned fruit juice fermentation wine obtained according to step 1-3, rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor, through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v);
Pomace with degree of falling to 28%(v/v) cherry liquor 20-21 DEG C of temperature control in the stainless cylinder of steel of temperature control flood 20 days, pomace (Kg): liquor (L) feeds intake according to 1:1, then separating clarifying obtains impregnating liquor, and impregnating liquor alcoholic strength is 24%(v/v), for allotment;
5, fruit juice fermentation wine and impregnating liquor are allocated
Fruit juice fermentation wine and impregnating liquor are allocated according to the volume ratio of 2.003:0.985, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is ochre yellow, clarifies glossy, elegant fragrance, and fruital aroma is coordinated, smooth, and wine body relaxes suitable, and it is fragrant lasting to return, and style is good.After testing, methanol content 193mg/L, fusel content 61mg/L, cyanide content 2.4mg/L.
Simultaneously, xeres will be made in accordance with the following methods: cherry is directly broken with a batch cherry, obtain pulp, in pulp, add polygalacturonase and sucrose, polygalacturonase consumption is 40mg/L, dosage of sucrose is 80g/L, then add the commercial yeast (EC1118) of activation at 25-26 DEG C of temperature controlled fermentation, yeast consumption counts 150mg/L with dry yeast, ferments 9 days, separation after fermentation, clarification, ageing, obtain xeres reference substance.After testing, methanol content 487mg/L in reference substance, fusel content 113mg/L, cyanide content 8.5mg/L.
embodiment 3
The brew of " very good " xeres, method is as follows:
1, raw material is gathered
Select strange good cherry variety, when fruit get juice analyze sugar degree be more than or equal to 110g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay obstruct in set) and gather.Refrigerated depot section fast cooling to 15 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, adopt Atmosphere Presser to press extracting juice at low temperatures to the fruit after stoning, stoning and squeezing are carried out at 16 DEG C.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace enters cherry liquor dipping workshop section;
3, fruit juice low temperature clarification and temperature controlled fermentation
50mg/LSO is added in the fruit juice that squeezing obtains
27 DEG C are cooled to rapidly by heat exchanger after adding, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (EC1118) that clear juice is risen again to 12-13 DEG C of interpolation activation starts fermentation, and yeast add-on counts 160mg/L with dry yeast, and leavening temperature controls at 16-18 DEG C, ferment 9 days, be cooled to 10 DEG C after fermentation ends to seal up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, pomace cherry liquor floods
By the two still distiller rectifying of the above-mentioned fruit juice fermentation wine obtained according to step 1-3, rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor, through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v);
Pomace with degree of falling to 28%(v/v) cherry liquor 21-22 DEG C of temperature control in the stainless cylinder of steel of temperature control flood 20 days, pomace (Kg): liquor (L) feeds intake according to 1:1, then separating clarifying obtains impregnating liquor, and impregnating liquor alcoholic strength is 24%(v/v), for allotment;
5, fruit juice fermentation wine and impregnating liquor are allocated
Fruit juice fermentation wine and impregnating liquor are allocated according to the volume ratio of 2.005:0.984, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is ochre yellow, and fruital is graceful, and wine body relaxes suitable, and style is good.After testing, methanol content 209mg/L, fusel content 69mg/L, cyanide content 3.2mg/L.
Simultaneously, xeres will be made in accordance with the following methods: cherry is directly broken with a batch cherry, obtain pulp, in pulp, add polygalacturonase and sucrose, polygalacturonase consumption is 40mg/L, dosage of sucrose is 80g/L, then add the commercial yeast (EC1118) of activation at 25-28 DEG C of temperature controlled fermentation, yeast consumption counts 160mg/L with dry yeast, ferments 9 days, separation after fermentation, clarification, ageing, obtain xeres reference substance.After testing, methanol content 489mg/L in reference substance, fusel content 120mg/L, cyanide content 8.9mg/L.
comparative example 1
The brew of sugaring " early large fruit " xeres, method is as follows:
1, raw material is gathered
Select " early large fruit " cherry variety, when fruit get juice analyze sugar degree be more than or equal to 110g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay and obstruct in setting) and gather.Refrigerated depot section fast cooling to 12 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, adopt Atmosphere Presser to press extracting juice at low temperatures to the fruit after stoning, stoning and squeezing are carried out at 14 DEG C of temperature.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace enters cherry liquor dipping workshop section;
3, fruit juice low temperature clarification and temperature controlled fermentation
40mg/LSO2 is added in the fruit juice that squeezing obtains, add rear and be cooled to rapidly 7 DEG C by heat exchanger, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (D254) that clear juice is risen again to 13-14 DEG C of interpolation activation starts fermentation, and yeast add-on counts 180mg/L with dry yeast, leavening temperature controls at 18-20 DEG C, ferment and add white sugar by 30g/L in 2 days, secondary fermentation in 7 days terminates, and is then cooled to 10 DEG C and seals up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, pomace cherry liquor floods
By the two still distiller rectifying of the above-mentioned fruit juice fermentation wine obtained according to step 1-3, rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor, through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v);
Pomace with degree of falling to 28%(v/v) cherry liquor in the stainless cylinder of steel of temperature control, carry out 20-21 DEG C of temperature control flood 20 days, pomace (Kg): liquor (L) feeds intake according to 1:1, then separating clarifying obtains impregnating liquor, and impregnating liquor alcoholic strength is 23-24%(v/v), for allotment;
5, fruit juice fermentation wine and impregnating liquor are allocated
By fruit juice fermentation wine and impregnating liquor according to the proportional volume of 2.20:0.81 than allocating, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is Ruby red, clarifies glossy, elegant fragrance, and fruital aroma is comparatively coordinated, and wine body relaxes suitable, and tool aftertaste, style is good.After testing, methanol content 225mg/L, fusel content 87mg/L, cyanide content 3.1mg/L.
comparative example 2
Add the brew of polygalacturonase " early large fruit " xeres, method is as follows:
1, raw material is gathered
Select " early large fruit " cherry variety, when fruit get juice analyze sugar degree be more than or equal to 110g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay and obstruct in setting) and gather.Refrigerated depot section fast cooling to 12 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, to broken after stoning, add polygalacturonase by 40mg/L, adopt Atmosphere Presser pressure extracting juice at low temperatures, stoning and squeezing are carried out at 14 DEG C of temperature.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace enters cherry liquor dipping workshop section;
3, fruit juice low temperature clarification and temperature controlled fermentation
40mg/LSO2 is added in the fruit juice that squeezing obtains, add rear and be cooled to rapidly 7 DEG C by heat exchanger, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (D254) that clear juice is risen again to 13-14 DEG C of interpolation activation starts fermentation, and yeast add-on counts 180mg/L with dry yeast, and leavening temperature controls at 18-20 DEG C, ferment 7 days, be cooled to 10 DEG C after fermentation ends to seal up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, pomace cherry liquor floods
By the two still distiller rectifying of the above-mentioned fruit juice fermentation wine obtained according to step 1-3, rectifying obtained wine thereby liquid displays 1 year, obtains cherry liquor, through the progressively degree of falling of a year with display, the alcoholic strength of cherry liquor is 28%(v/v);
Pomace with degree of falling to 28%(v/v) cherry liquor in the stainless cylinder of steel of temperature control, carry out 20-21 DEG C of temperature control flood 20 days, pomace (Kg): liquor (L) feeds intake according to 1:1, then separating clarifying obtains impregnating liquor, and impregnating liquor alcoholic strength is 23-24%(v/v), for allotment;
5, fruit juice fermentation wine and impregnating liquor are allocated
By fruit juice fermentation wine and impregnating liquor according to the proportional volume of 1.88:1.19 than allocating, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is Ruby red, clarifies glossy, elegant fragrance, and lastingly, fruital aroma is still coordinated, and wine body relaxes suitable, and tool aftertaste, style is good.After testing, methanol content 364mg/L, fusel content 96mg/L, cyanide content 3.1mg/L.
comparative example 3
The brew of application brandy allotment " early large fruit " xeres, method is as follows:
1, raw material is gathered
Select " early large fruit " cherry variety, when fruit get juice analyze sugar degree be more than or equal to 110g/L and fruit and carpopodium very easily depart from time, start manually to get fruit (stay and obstruct in setting) and gather.Refrigerated depot section fast cooling to 12 DEG C is put in time to the fruit of gathering;
2, stoning squeezing
To the cherry fruit cutaneous acupuncture stoner stoning of cooling, adopt Atmosphere Presser to press extracting juice at low temperatures to the fruit after stoning, stoning and squeezing are carried out at 14 DEG C of temperature.Squeeze the fruit juice obtained and enter clarification, fermentation workshop section, pomace abandons it;
3, fruit juice low temperature clarification and temperature controlled fermentation
40mg/LSO2 is added in the fruit juice that squeezing obtains, add rear and be cooled to rapidly 7 DEG C by heat exchanger, clarify under 7-8 DEG C of condition after 24 hours and be separated, the commercial yeast (D254) that clear juice is risen again to 13-14 DEG C of interpolation activation starts fermentation, and yeast add-on counts 180mg/L with dry yeast, and leavening temperature controls at 18-20 DEG C, ferment 7 days, be cooled to 10 DEG C after fermentation ends to seal up for safekeeping, obtain fruit juice fermentation wine, for allotment;
4, fruit juice fermentation wine and brandy are allocated
By fruit juice fermentation wine and brandy according to the proportional volume of 2.21:0.89 than allocating, gained allotment wine alcoholic strength is at 13%(v/v) left and right.Deployed wine is degerming filling after stability test and clarifying treatment, obtains cherry finished wine, and wine is light red, clarifies glossy, and fragrance owes graceful, and fruital aroma owes to coordinate, and fruital is light, and wine body is still complete, and style still can.After testing, methanol content 201mg/L, fusel content 63mg/L, cyanide content 2.4mg/L.
Claims (10)
1. a brew method for xeres, is characterized in that comprising the following steps:
(1) select sugar degree to be more than or equal to the cherry of 110g/L as raw material, the cherry after gathering is put into freezer and is cooled to 10-15 DEG C;
(2) cherry after cooling carries out low temperature stoning and low temperature pressing, obtains fruit juice and pomace;
(3) SO is added in fruit juice
2process, then clarify at 7-8 DEG C, rise again after clarification to 12-14 DEG C, add yeast and ferment, leavening temperature controls at 16-20 DEG C, is down to 10 DEG C and seals up for safekeeping, obtain fruit juice fermentation wine after fermentation ends;
(4) by pomace cherry liquor dipping, be separated after dipping, clarify, obtain impregnating liquor; Described cherry liquor is that the fruit juice fermentation alcohol displayed 1 year heats up in a steamer product;
(5) fruit juice fermentation wine and impregnating liquor are allocated, make alcoholic strength about 13%, then carry out clarifying, filling, obtain xeres.
2. brew method according to claim 1, is characterized in that: select the ripe cherry that fruit and carpopodium very easily depart from.
3. brew method according to claim 1, is characterized in that: in step (2), and stoning and squeezing are carried out at 12-16 DEG C.
4. brew method according to claim 1, is characterized in that: in step (3), add the SO of 40-50mg/L in fruit juice
2.
5. brew method according to claim 1, is characterized in that: in step (3), is separated after clarification 24h.
6. brew method according to claim 1, is characterized in that: in step (3), and yeast is fruit wine commercial yeast, and inoculum size is 150-200mg/L.
7. the brew method according to claim 1 or 6, is characterized in that: in step (3), and fermentation time is 6-9 days.
8. brew method according to claim 1, is characterized in that: in step (4), floods pomace according to the consumption adding 1kg pomace in every prunus cerasus l. liquor.
9. the brew method according to claim 1 or 8, is characterized in that: in step (4), carry out at being immersed in 20-22 DEG C, floods 20 days.
10. according to the xeres that the brew method of the xeres according to any one of claim 1-9 is obtained.
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| CN106754099A (en) * | 2017-03-23 | 2017-05-31 | 秦皇岛樱韵酒业有限公司 | A kind of brewing technology of cherry wine |
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| CN110373300A (en) * | 2019-07-19 | 2019-10-25 | 刘焕照 | A kind of brew method of cherry wine |
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| CN110484409B (en) * | 2019-09-30 | 2022-04-05 | 山东农业大学 | Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine |
| CN110540914B (en) * | 2019-09-30 | 2022-04-05 | 山东农业大学 | Method for reducing ethyl carbamate in cherry wine |
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