CN1077915C - Method for making cherry wine - Google Patents
Method for making cherry wine Download PDFInfo
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- CN1077915C CN1077915C CN98117517A CN98117517A CN1077915C CN 1077915 C CN1077915 C CN 1077915C CN 98117517 A CN98117517 A CN 98117517A CN 98117517 A CN98117517 A CN 98117517A CN 1077915 C CN1077915 C CN 1077915C
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- Prior art keywords
- wine
- fermentation
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- liters
- cherry
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000020104 cherry wine Nutrition 0.000 title abstract 5
- 235000014101 wine Nutrition 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 230000032683 aging Effects 0.000 claims abstract description 29
- 235000019693 cherries Nutrition 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 230000000813 microbial effect Effects 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000000346 sugar Nutrition 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 241001290151 Prunus avium subsp. avium Species 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 244000007021 Prunus avium Species 0.000 claims description 10
- 235000010401 Prunus avium Nutrition 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- 239000007958 cherry flavor Substances 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 238000000746 purification Methods 0.000 claims description 9
- 150000008163 sugars Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical class CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 239000012452 mother liquor Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241001635574 Sabatia angularis Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing cherry series wine. The invention aims to expand the variety of cherry wine, maintain the fragrance of the cherry wine and the nutrient components of the cherry, and simultaneously has the advantage of simple process. Therefore, the invention adopts two times of fermentation, utilizes natural fermentation, enzyme preparation fermentation and microbial fermentation, and prepares dry, semi-dry, sweet and semi-sweet cherry wine through ageing and blending after fermentation, and the prepared finished wine has mellow and heavy cherry wine aroma, various colors and tastes, and has various effects of regulating the middle and benefiting the spleen and the like.
Description
The present invention relates to a kind of manufacture method of cherry series wine.
Cherry contains abundant sugar, Citric Acid, and tartrate and vitamins B, C, nature and flavor are sweet, warm, nontoxic.Pharmaceutical use is big, have into liver stomach, intestine and small intestine footpath, sharp lung stagnation resolvation, cough-relieving apophlegmatic, relieving dyspepsia, the effect of beneficial spleen in the accent.Make the xeres complex technical process with traditional method, taste is relatively poor, can not effectively keep the cherry aroma, and its nutrition is also lost bigger, and drinks is also more single.
The manufacture method that the purpose of this invention is to provide a kind of xeres to enlarge the xeres veriety, keeps the cherry-flavored aroma and the nutrition of cherry, and has advantage of simple technology simultaneously.
For achieving the above object, the present invention takes following design: the manufacture method of this xeres comprises the steps:
(1) ripe cherry, stoning, broken pulp, it is 5-200ppM that adding sulfurous gas makes its content, heats 70 ℃-90 ℃, the sterilization of 5-20 minutes time is cooled to 15-40 ℃;
(2) adopt spontaneous fermentation, or fermentation using enzyme, or microbe fermentation method inserts fermentation cylinder for fermentation with above-mentioned raw materials,
Wherein said spontaneous fermentation is to utilize the drinks saccharomycetes to make fermentation that carries in the broken pulp of cherry, and 20 ℃-28 ℃ of leavening temperatures fermented 3-7 days,
Described fermentation using enzyme is for adding 0.02-1.0% the distillery yeast account for total amount, 22 ℃-28 ℃ of leavening temperatures, 24-48 hours time in broken pulp;
Described microbial fermentation accounts for overall weight 0.1-2% yeast mother liquor for adding in being cooled to 15-30 ℃ sterilization pulp, stir 22 ℃-28 ℃ of leavening temperatures, fermentation time 2-7 days;
(3) raw material after the above-mentioned fermentation is taken out, squeeze and filter is got juice and is made the former wine of primary fermentation;
(4) in the former wine of primary fermentation, add the polygalacturonase account for overall weight 0.1-1%, insert in the fermentor tank, 22-28 ℃ of leavening temperatures, 5-10 days time, make every liter of sugar degree smaller or equal to 10 grams, filter and change bucket and make the former wine of secondary fermentation;
(5) with the former wine ageing of secondary fermentation, 22 ℃-28 ℃ of ageing temperature stored 30 days-360 days, made the former wine of ageing;
(6) make dried or half-dried the former wine allotment of ageing or half sweet or sweet cherry wine,
Described dried xeres, with 100 liters of finished wine juice, 100 liters of former wine of ageing add 50-100g edible gum,
Described half-dried xeres, in 100 liters of finished wine, 60 liters of the former wine of ageing, 1-3 kilograms of white sugars, citric acid 20-50 grams, diatomite 50-100 grams, 5-12 liters of edible ethanols, potassium sorbate 10-20 grams, natural pigment 1-3 grams, 5-25 milliliters of natural cherry flavor, surplus is blent with sterilization purification water;
Described half sweet cherry wine, in 100 liters of wine finished wine, 50 liters of the former wine of ageing, 4-6 kilograms of white sugars, citric acid 30-90 grams, diatomite 50-120 grams, 5-12 liters of edible wine sugar, potassium sorbate 10-20 grams, natural pigment 1-4 grams, 5-25 milliliters of natural cherry flavor, surplus is blent with sterilization purification water;
Described sweet cherry wine, in 100 liters of finished wine, 50 liters of the former wine of ageing, 6-10 kilograms of white sugars, citric acid 30-150 grams, diatomite 100-150 grams, 5-12 liters of edible ethanols, potassium sorbate 15-30 grams, natural pigment 1-5 grams, 5-50 milliliters of natural cherry flavor, surplus is blent with sterilization purification water.Described diatomite substitutes with edible gum.
The serial xeres that adopts the present invention to make, has mellow dense cherry aroma through front and back fermenting twice and ageing, aftertaste is long, sour-sweet coordination, and the kind mouthfeel is good, color and luster is various, natural cherry nutrient composition content height has unique pharmaceutical use, beneficial spleen in the accent, sharp lung helps digestion, and the metabolic effect of the human body of promotion is arranged.Manufacturing process is simple simultaneously, and cost of manufacture is low.Better economic benefit.
Below in conjunction with embodiment the present invention is further described.
Embodiment 1: with ripe cherry kernel removing, impurity elimination, broken pulp, in pulp, add sulfurous gas, making its content is 5-200ppM, is heated 70 ℃, 20 minutes time, sterilization, it is cooled to 30 ℃, adopts the drinks yeast spontaneous fermentation that carries in the broken pulp of cherry, it is inserted in the fermentor tank, 28 ℃ of leavening temperatures, fermentation time 4 days takes out the raw material after the above-mentioned fermentation, and squeeze and filter is got juice and made the former wine of primary fermentation, after in fermented wine, adding 0.5% polygalacturonase, insert in the fermentor tank 20 ℃-28 ℃ of leavening temperatures, 5-10 days time again, make every liter of its sugar degree smaller or equal to 10 grams, filtration is changed bucket and is made the former wine of secondary fermentation, with the former wine ageing of secondary fermentation, stores 30-360 days, 10 ℃-28 ℃ of ageing temperature, take out the edible gum of ageing wine by 100 liters of finished wine juice adding 80g, more after filtration, bottling, operations such as sterilization check are made dried xeres, near colourless or be pale yellow, have the cherry fruital and the aroma of pure harmony.Alcoholic strength % (V/V) is 6.0-18.0.Contain every liter of sugar and be less than 6 grams.
Embodiment 2: add sulfurous gas in broken pulp, making its content is 100ppM, pulp is heated to 5 minutes 90 ℃ of times, sterilization, cooling are adopted fermentation using enzyme but to 40 ℃, in pulp, add the distillery yeast that accounts for overall weight 1%, stir, 24 ℃ of 30 hours times of leavening temperature, take out the raw material squeeze and filter and get juice, make the former wine of primary fermentation, add the polygalacturonase account for overall weight 1% again, insert in the fermentor tank 26 ℃ of temperature again, 5 days time, make sugar degree smaller or equal to 10 grams, take out, inserted in the hold-up vessel ageing 100 days, 25 ℃ of temperature.With the former wine allotment of ageing (100 liters of finished wine juice), 60 liters of the former wine of ageing, 2 kilograms of white sugars, citric acid 40 grams, edible gum 100g, 10 liters of edible ethanols, potassium sorbate 15 grams, natural pigment 2 grams, 20 milliliters of natural cherry flavor, surplus is blent with sterilization purification water.
Again after filtration, bottling, technologies such as sterilizing test are made half-dried xeres.Color and luster is light red or rose pink, has the cherry aroma, sweet pure and mild, the sour-sweet coordination of taste, and alcoholic strength % (V/V) is 6.0-18.0, contains sugar 6.1-15.0g/L.
Embodiment 3: add sulfurous gas and make its content reach 45ppM in pulp, be heated to 75 ℃ of sterilizations, 8 minutes time, with 20 ℃ of its coolings, adopt microbial fermentation, in sterilization pulp, add account for overall weight 2% the distillery yeast mother bacterial liquid, stir, 27 ℃ of leavening temperatures, are pressed extracting juice to make primary fermentation wine and are added the polygalacturonase that accounts for overall weight 0.40% again at 4 days time, fermentation makes its sugar degree less than 10 grams again, filter ageing, 180 days, temperature was made the former wine of ageing for 10 ℃-28 ℃; 50 liters of the former wine of following (with the 100 liters of finished wine juice) ageing of half sweet cherry wine proportioning, 5 kilograms of white sugars, citric acid 80 grams, diatomite 120 grams, 5 liters of edible ethanols, potassium sorbate 15 grams, natural pigment 1 gram, 18 milliliters of natural cherry flavor, surplus are blent with sterilization purification water and are made half sweet cherry wine.Wine and women-sensual pursuits is dark red, and the aroma of sweet pure and mild cherry is arranged, and alcoholic strength (%V/V) is 6.0-18.0, contains sugar 15.1-50.0g/L.
Embodiment 4: make the former wine of ageing by above-mentioned one embodiment step.
The proportioning of sweet cherry wine following (with 100L finished wine juice)
50 liters of the former wine of ageing, 8 kilograms of white sugars, citric acid 120 grams, diatomite 150 grams, 12 liters of edible ethanols, potassium sorbate 20 grams, natural pigment 3 grams, 40 milliliters of natural cherry flavor, amount is blent with sterilization purification water, make sweet cherry alcoholic strength % (V/V) 8.0-20.0, more than the sugar degree 50.1g/L.
Bottling sterilization after filtration, decals is made finished wine.
Claims (2)
1, a kind of manufacture method of xeres is characterized in that: comprise the steps:
(1) ripe cherry, stoning, broken pulp, it is 5-200ppM that adding sulfurous gas makes its content, heats 70 ℃-90 ℃, the sterilization of 5-20 minutes time is cooled to 15-40 ℃;
(2) adopt spontaneous fermentation, or fermentation using enzyme, or microbe fermentation method inserts fermentation cylinder for fermentation with above-mentioned raw materials,
Wherein said spontaneous fermentation is to utilize the drinks saccharomycetes to make fermentation that carries in the broken pulp of cherry, and 20 ℃-28 ℃ of leavening temperatures fermented 3-7 days,
Described fermentation using enzyme is for adding 0.02-1.0% the distillery yeast account for total amount, 22 ℃-28 ℃ of leavening temperatures, 24-48 hours time in broken pulp;
Described microbial fermentation accounts for overall weight 0.1-2% yeast mother liquor for adding in being cooled to 15-30 ℃ sterilization pulp, stir 22 ℃-28 ℃ of leavening temperatures, fermentation time 2-7 days;
(3) raw material after the above-mentioned fermentation is taken out, squeeze and filter is got juice and is made the former wine of primary fermentation;
(4) in the former wine of primary fermentation, add the polygalacturonase account for overall weight 0.1-1%, insert in the fermentor tank, 22-28 ℃ of leavening temperatures, 5-10 days time, make every liter of sugar degree smaller or equal to 10 grams, filter and change bucket and make the former wine of secondary fermentation;
(5) with the former wine ageing of secondary fermentation, 22 ℃-28 ℃ of ageing temperature stored 30 days-360 days, made the former wine of ageing;
(6) make dried or half-dried the former wine allotment of ageing or half sweet or sweet cherry wine,
Described dried xeres, with 100 liters of finished wine juice, 100 liters of former wine of ageing add 50-100g edible gum,
Described half-dried xeres, in 100 liters of finished wine, 60 liters of the former wine of ageing, 1-3 kilograms of white sugars, citric acid 20-50 grams, diatomite 50-100 grams, 5-12 liters of edible ethanols, potassium sorbate 10-20 grams, natural pigment 1-3 grams, 5-25 milliliters of natural cherry flavor, surplus is blent with sterilization purification water;
Described half sweet cherry wine, in 100 liters of wine finished wine, 50 liters of the former wine of ageing, 4-6 kilograms of white sugars, citric acid 30-90 grams, diatomite 50-120 grams, 5-12 liters of edible wine sugar, potassium sorbate 10-20 grams, natural pigment 1-4 grams, 5-25 milliliters of natural cherry flavor, surplus is blent with sterilization purification water;
Described sweet cherry wine, in 100 liters of finished wine, 50 liters of the former wine of ageing, 6-10 kilograms of white sugars, citric acid 30-150 grams, diatomite 100-150 grams, 5-12 liters of edible ethanols, potassium sorbate 15-30 grams, natural pigment 1-5 grams, 5-50 milliliters of natural cherry flavor, surplus is blent with sterilization purification water.
2, the manufacture method of a kind of xeres according to claim 1 is characterized in that: diatomite substitutes with edible gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98117517A CN1077915C (en) | 1998-08-20 | 1998-08-20 | Method for making cherry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98117517A CN1077915C (en) | 1998-08-20 | 1998-08-20 | Method for making cherry wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1245827A CN1245827A (en) | 2000-03-01 |
| CN1077915C true CN1077915C (en) | 2002-01-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98117517A Expired - Fee Related CN1077915C (en) | 1998-08-20 | 1998-08-20 | Method for making cherry wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN1077915C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550400B (en) * | 2009-01-22 | 2013-06-05 | 山东海瑞特生物工程有限公司 | Saccharomyces cerevisiae and screening method and application thereof |
| CN101602989B (en) * | 2009-01-22 | 2013-07-10 | 山东金彩山酒业有限公司 | Brewing method of ice cherry wine |
| CN101602990B (en) * | 2009-01-22 | 2013-03-27 | 李敬龙 | Brewing method of original slurry kirschwasser |
| CN101962609B (en) * | 2010-11-08 | 2012-07-04 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN102391933A (en) * | 2011-11-21 | 2012-03-28 | 欧声光 | Novel red cherry fruit wine and preparation method thereof |
| CN103184122B (en) * | 2011-12-29 | 2014-06-11 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103725474B (en) * | 2012-10-11 | 2015-12-02 | 河北科技师范学院 | A kind of health Nanking cherry mulse |
| CN103173329A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Process for brewing cherry wine at home |
| CN103013766A (en) * | 2013-01-07 | 2013-04-03 | 黑龙江省麒麟工贸公司 | Manufacturing method of kirsch |
| CN103571699B (en) * | 2013-10-28 | 2016-04-20 | 李华 | The preparation method of xeres is hidden in hole |
| CN108085218B (en) * | 2018-02-28 | 2021-05-18 | 大连民族大学 | Method for preparing sweet cherry wine by utilizing tender shoots of sweet cherry trees |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160080A (en) * | 1996-07-15 | 1997-09-24 | 李江 | Tonic health brandy series and preparing method thereof |
-
1998
- 1998-08-20 CN CN98117517A patent/CN1077915C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160080A (en) * | 1996-07-15 | 1997-09-24 | 李江 | Tonic health brandy series and preparing method thereof |
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| Publication number | Publication date |
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| CN1245827A (en) | 2000-03-01 |
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