CN107513479A - A kind of cherry white wine and preparation method thereof - Google Patents
A kind of cherry white wine and preparation method thereof Download PDFInfo
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- CN107513479A CN107513479A CN201710975790.9A CN201710975790A CN107513479A CN 107513479 A CN107513479 A CN 107513479A CN 201710975790 A CN201710975790 A CN 201710975790A CN 107513479 A CN107513479 A CN 107513479A
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- China
- Prior art keywords
- cherry
- white wine
- juice
- pectase
- yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention belongs to Liquor Making Technology field, and more particularly, to a kind of cherry white wine and preparation method thereof, by weight percentage, the cherry white wine includes following raw material：Cherry juice 15 30%, sucrose 2 5%, yeast 0.2 0.5%, pectase 0.5 1.0%, magma white wine 65 80%.Cherry white wine provided by the invention, with inducing diaphoresis promoting eruption, tonifying middle-Jiao and Qi, aid digestion, strengthening the spleen and stomach, softening blood vessel, dispelling wind and eliminating dampness, whet the appetite, face is changed in beauty the effect of, cherry white wine mouthfeel is sweet, nutritious and nutritive value is high, with certain healthcare function, its preparation method is simple, and cost is relatively low, suitable for industrialized production.
Description
Technical field
The invention belongs to Liquor Making Technology field, more particularly, to a kind of cherry white wine and preparation method thereof.
Background technology
White wine is a kind of distinctive Spirit of China, and the world eight big Spirit (brandy, whiskey, vodka, gold
Wine, Rum, mescal, sake, China white wine) one of, by grains such as wheat, sorghum, corn, sweet potato, rice brans or
A kind of beverage that the fermentation of other fruits, distillation form, vinosity colourless (or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing
Only, alcohol content is higher, after storage is aging, with the compound fragrant that esters are main body.According to it is used saccharification, leavening and
The difference of brewage process, can be divided into Daqu spirit of China, Xiaoqu wine, wheat bran wine three major types, and wherein wheat bran wine can be divided into solid state fermentation liquor again
With two kinds of liquid state fermentation wine.
The main component of white wine is second alcohol and water, and as a kind of alcoholic beverage of high concentration, the alcohol content of white wine is higher,
Generally 30~65 degree, also contain the organic trace compounds of the huge numbers such as acid, ester, alcohol, aldehyde in addition, they are as white wine
In fragrant, non-irrigated taste material, the material such as style and quality, acid, ester, alcohol, aldehyde not how many nutrition of white wine is decide, is used only to
Form the distinctive fragrance of white wine.
In recent years, as the improvement of people's living standards, people gradually increase to the attention degree of health, how to pass through
Diet, which reaches health care effect, to have attracted increasing attention.Fruit contains substantial amounts of vitamin, amino acid and mineral matter, tool
There is very high nutritive value, therefore the brewing process of fruit juice and white wine is organically combined and produces the intrinsic wind that can keep white wine
Lattice, and can protrude the fruit juicy white wine of the unique taste of fruit, the deep processing for agricultural product are undoubtedly found to new outlet, also by pole
The designs and varieties of the abundant white wine of the earth, meet the needs of each arrangement of consumption person.
The content of the invention
It is an object of the invention to overcome above-mentioned technical deficiency, a kind of cherry white wine is proposed.
To reach above-mentioned technical purpose, the technical scheme is that a kind of cherry white wine is provided, by weight percentage, bag
Include following raw material：Cherry juice 15-30%, sucrose 2-5%, yeast 0.2-0.5%, pectase 0.5-1.0%, magma white wine 65-
80%.
As an improvement the cherry white wine is by weight percentage, including following raw material：Cherry juice 15-25%, sucrose
3-4%, yeast 0.3-0.4%, pectase 0.6-0.8%, magma white wine 70-78%.
As a further improvement, the cherry white wine is by weight percentage, including following raw material：Cherry juice 20%, sugarcane
Sugar 3%, yeast 0.3%, pectase 0.7%, magma white wine 76%.
As an improvement the alcoholic strength of the magma white wine is 30-60%vol.
Another object of the present invention is to provide a kind of preparation method of cherry white wine, comprise the following steps：
(1) take fresh mature cherry, impurity elimination is simultaneously cleaned, by being beaten, digesting, squeezing the juice, filtering, enzyme deactivation, sterilization, obtain cherry
Juice；
(2) yeast, pectase and magma white wine are added in the cherry juice, mixed, is sealed by fermentation 3~4 days, then open
Envelope, sucrose is poured into, and is mixed, and after sealing is placed 10-15 days, produces cherry white wine.
As an improvement in step (2), the alcoholic strength of the cherry white wine is 32-53%vol.
The beneficial effects of the invention are as follows：
Cherry white wine provided by the invention, cherry are rich in the multiple elements such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium,
With inducing diaphoresis promoting eruption, tonifying middle-Jiao and Qi, aid digestion, strengthening the spleen and stomach, softening blood vessel, dispelling wind and eliminating dampness, whet the appetite, the work(of face is changed in beauty
Effect, cherry white wine mouthfeel is sweet, and nutritious and nutritive value is high, has certain healthcare function, and its preparation method is simple, into
This is relatively low, suitable for industrialized production.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 15%, sucrose 3.5%, yeast
0.5%, pectase 1.0%, magma white wine 80%.
Its preparation method is as follows：
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 30 DEG C 3h,
Squeeze the juice, filter, 80 DEG C of enzyme deactivation 30min, 125 DEG C of sterilization 10s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 3 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 15 days, produce cherry white wine.
Embodiment 2
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 20%, sucrose 5%, yeast 0.2%,
Pectase 0.8%, magma white wine 74%.
Its preparation method is as follows：
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 45 DEG C 1h,
Squeeze the juice, filter, 85 DEG C of enzyme deactivation 20min, 130 DEG C of sterilization 5s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 4 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 13 days, produce cherry white wine.
Embodiment 3
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 25%, sucrose 2%, yeast 0.3%,
Pectase 0.7%, magma white wine 72%.
Its preparation method is as follows：
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 40 DEG C 2h,
Squeeze the juice, filter, 83 DEG C of enzyme deactivation 25min, 125 DEG C of sterilization 8s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 3 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 10 days, produce cherry white wine.
Embodiment 4
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 15%, sucrose 4%, yeast 0.4%,
Pectase 0.6%, magma white wine 80%.
Its preparation method is as follows：
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 45 DEG C 1h,
Squeeze the juice, filter, 85 DEG C of enzyme deactivation 20min, 130 DEG C of sterilization 2s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 4 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 12 days, produce cherry white wine.
Embodiment 5
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 30%, sucrose 2%, yeast 0.5%,
Pectase 0.5%, magma white wine 67%.
Its preparation method is as follows：
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 40 DEG C 2h,
Squeeze the juice, filter, 83 DEG C of enzyme deactivation 25min, 125 DEG C of sterilization 6s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 3 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 15 days, produce cherry white wine.
Embodiment 6
A kind of cherry white wine, by weight percentage, including following raw material：Cherry juice 20%, sucrose 3%, yeast 0.3%,
Pectase 0.7%, magma white wine 76%.
(1) by the cherry impurity elimination of fresh mature and clean, digest by being beaten, add pectase under the conditions of 30 DEG C 3h,
Squeeze the juice, filter, 80 DEG C of enzyme deactivation 30min, 125 DEG C of sterilization 10s, obtaining cherry juice；
(2) yeast, pectase and magma white wine are added in cherry juice, mixed, is sealed by fermentation 3 days, then broken a seal, by sucrose
Pour into, mix, after sealing is placed 15 days, produce cherry white wine.
Cherry white wine rich in nutrition content provided by the invention, most of nutritional ingredient in cherry can be protected well
Stay, overcome the problem of traditional liquor nutritional ingredient is single, the present invention organically combines cherry juice and white wine, is keeping passing
Unite on the basis of the mouthfeel and function of white wine, there is light cherry flavor, be easily absorbed by the body, there is plurality of health care functions,
The sense organ and health care demand of modern, wide market can be met well.
The embodiment of present invention described above, is not intended to limit the scope of the present invention..Any basis
The various other corresponding changes and deformation that the technical concept of the present invention is made, should be included in the guarantor of the claims in the present invention
In the range of shield.
Claims (6)
- A kind of 1. cherry white wine, it is characterised in that by weight percentage, including following raw material：Cherry juice 15-30%, sucrose 2- 5%, yeast 0.2-0.5%, pectase 0.5-1.0%, magma white wine 65-80%.
- 2. cherry white wine according to claim 1, it is characterised in that by weight percentage, including following raw material：Cherry juice 15-25%, sucrose 3-4%, yeast 0.3-0.4%, pectase 0.6-0.8%, magma white wine 70-78%.
- 3. cherry white wine according to claim 1 or 2, it is characterised in that by weight percentage, including following raw material：Cherry Peach juice 20%, sucrose 3%, yeast 0.3%, pectase 0.7%, magma white wine 76%.
- 4. cherry white wine according to claim 1, it is characterised in that the alcoholic strength of the magma white wine is 30-60% vol。
- 5. the preparation method of the cherry white wine described in a kind of claim 1, it is characterised in that comprise the following steps：(1) take fresh mature cherry, impurity elimination is simultaneously cleaned, by being beaten, digesting, squeezing the juice, filtering, enzyme deactivation, sterilization, obtain cherry juice；(2) yeast, pectase and magma white wine are added in the cherry juice, mixed, is sealed by fermentation 3~4 days, then broken a seal, will Sucrose pours into, and mixes, and after sealing is placed 10-15 days, produces cherry white wine.
- 6. the preparation method of cherry white wine according to claim 5, it is characterised in that in step (2), the cherry white wine Alcoholic strength be 32-53%vol.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710975790.9A CN107513479A (en) | 2017-10-19 | 2017-10-19 | A kind of cherry white wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710975790.9A CN107513479A (en) | 2017-10-19 | 2017-10-19 | A kind of cherry white wine and preparation method thereof |
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| CN107513479A true CN107513479A (en) | 2017-12-26 |
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| CN201710975790.9A Pending CN107513479A (en) | 2017-10-19 | 2017-10-19 | A kind of cherry white wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315158A (en) * | 2018-04-28 | 2018-07-24 | 张凤艳 | A kind of peach blossom white wine and preparation method thereof |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003231325B2 (en) * | 2003-08-04 | 2005-02-24 | Hung-Chih Chang | Enzyme-containing beverage obtained from natural food and a method for producing the beverage |
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103409279A (en) * | 2013-07-25 | 2013-11-27 | 苏州萃智新技术开发有限公司 | Method used for preparing liquor with cherries |
| CN104651148A (en) * | 2014-12-24 | 2015-05-27 | 新疆欧博达酒业有限公司 | Production process for cherry wine |
| CN104830597A (en) * | 2015-05-04 | 2015-08-12 | 合肥康富动漫科技有限公司 | Blueberry wine and making method thereof |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
-
2017
- 2017-10-19 CN CN201710975790.9A patent/CN107513479A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003231325B2 (en) * | 2003-08-04 | 2005-02-24 | Hung-Chih Chang | Enzyme-containing beverage obtained from natural food and a method for producing the beverage |
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103409279A (en) * | 2013-07-25 | 2013-11-27 | 苏州萃智新技术开发有限公司 | Method used for preparing liquor with cherries |
| CN104651148A (en) * | 2014-12-24 | 2015-05-27 | 新疆欧博达酒业有限公司 | Production process for cherry wine |
| CN104830597A (en) * | 2015-05-04 | 2015-08-12 | 合肥康富动漫科技有限公司 | Blueberry wine and making method thereof |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315158A (en) * | 2018-04-28 | 2018-07-24 | 张凤艳 | A kind of peach blossom white wine and preparation method thereof |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171226 |