CN1084789C - Cherry Wine prepn. method - Google Patents
Cherry Wine prepn. method Download PDFInfo
- Publication number
- CN1084789C CN1084789C CN 99114292 CN99114292A CN1084789C CN 1084789 C CN1084789 C CN 1084789C CN 99114292 CN99114292 CN 99114292 CN 99114292 A CN99114292 A CN 99114292A CN 1084789 C CN1084789 C CN 1084789C
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- days
- dry yeast
- fresh
- active dry
- cherry
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Abstract
The present invention relates to a preparation method for cherry wine, which comprises the steps that sugar, edible ethanol, active dry yeast strains, potassium metabisulfite and sodium benzoate are added into fresh cherry juice in a container by weight ratio; the mixture is uniformly stirred, sealed and fermented for 8 to 12 days at an environment of 20 to 25 DEG C; the fermented mixture is defoamed and then is uniformly mixed with the active dry yeast strains; the obtained mixture is sealed again and fermented for 40 to 60 days at the environment of 20 to 25 DEG C; the mixture is filtered and brewed and is filtered again after precipitates are removed; finally, the mixture is prepared to the required alcohol content and is stored and finely filtered to obtain the brewed cherry wine. The cherry wine has the advantages of pure cherry taste, palatability, specific flavor of fresh cherries and effective nutrient component of cherries.
Description
The present invention relates to a kind of preparation method of fruit juice wine, particularly prepare the method for xeres with succus cerasi direct fermentation.
In the prior art,, be difficult for preserving because cherry sugar degree height is spoiled easily, more can not be fresh-keeping.The can of making can not keep former local flavor.And the fresh fruit fermentation is very slow, and system wine is difficulty very, so people never are used for making wine with cherry.Find at present not to publish or public use prepare the method for xeres with succus cerasi direct fermentation.The large quantities of fresh fruits that can't preserve can only damage orchard worker's enthusiasm as the price dumping of property in season fruit on the one hand.Miss the harvest season on the other hand, people just can not product repay the original flavor of cherry.
The objective of the invention is to propose a kind of preparation method of the xeres with succus cerasi direct fermentation.
The objective of the invention is to reach by following technical scheme, the present invention is a kind of preparation method of xeres, is characterized in container fresh succus cerasi being stirred by following weight ratio adding sugar, edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate:
Fresh succus cerasi 40-70 part
Sugar 18-20 part
Potassium metabisulfite 0.012-0.049 part
Sodium benzoate 0.014-0.053 part
Edible ethanol 7-10 part
Active dry yeast bacterial classification 0.012-0.016 part
Sealing the material that stirs up for safekeeping place 20-25 ℃ temperature environment fermented 8-12 days, with its skimming, add again and continue to seal up for safekeeping temperature environment fermentation 40-60 days that places 20-25 ℃ after 0.006-0.010 part active dry yeast bacterial classification is mixed thoroughly, filter, ageing is to no suspended substance again, after removing throw out, refilter.Allocate to ethanol content with soft water and to reach 4-20% (V/V), deposited the xeres that smart filter obtains making 10-30 days.Can spawn pure cherry-flavored fruit wine like this.
Purpose of the present invention can also further reach by following scheme.The preparation method of aforesaid xeres is characterized in mixing in the fresh succus cerasi after filtration 1/4 to 1/2 fresh cider.The fruit wine that obtains so not only has the original flavor of cherry, also has the fragrant of apple.
The present invention compared with prior art, through test of many times, finally overcome the cherry fermentation and be difficult for the difficult problem that preservation can not be made wine slowly, explore the condition that is applicable to the cherry ferment wine brewing, successfully invented the method for preparing xeres with succus cerasi direct fermentation, created a kind of new variety of fruit juice wine, the fruit wine fruity that spawns is pure, aromatic good to eat, kept the distinctive local flavor of bright cherry.Also solved the low-priced problem of hindering farming of fruit, made people at any time can product repay the peculiar flavour of cherry.The effective nutrition that has also kept cherry preferably.
Embodiment one.The following examples have further described summary of the invention of the present invention.The preparation method of the xeres of present embodiment stirs fresh succus cerasi in container by following weight ratio adding sugar, edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate:
40 kilograms of fresh succus cerasis
18 kilograms of sugar
0.012 kilogram of potassium metabisulfite
0.053 kilogram of sodium benzoate
10 kilograms of edible ethanols
0.012 kilogram of active dry yeast bacterial classification
Seal the material that stirs up for safekeeping place 20-25 ℃ temperature environment fermentation 8 days,, add again and continue to seal up for safekeeping the temperature environment fermentation 60 days that places 20-25 ℃ after 0.010 part of active dry yeast bacterial classification is mixed thoroughly its skimming, filter, ageing, refilters behind the removal throw out to no suspended substance again.Allocate to ethanol content with soft water and to reach 4% (V/V), deposited the xeres that smart filter obtains making 10 days.
Embodiment two.The following examples continue to describe summary of the invention of the present invention, the preparation method of the xeres of present embodiment stirs fresh succus cerasi in container by following weight ratio adding sugar, edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate:
70 kilograms of fresh succus cerasis
20 kilograms of sugar
0.049 kilogram of potassium metabisulfite
0.014 kilogram of sodium benzoate
7 kilograms of edible ethanols
0.016 kilogram of active dry yeast bacterial classification
Seal the material that stirs up for safekeeping place 20-25 ℃ temperature environment fermentation 12 days,, add again and continue to seal up for safekeeping the temperature environment fermentation 40 days that places 20-25 ℃ after 0.006 part of active dry yeast bacterial classification is mixed thoroughly its skimming, filter, ageing, refilters behind the removal throw out to no suspended substance again.Allocate to ethanol content with soft water and to reach 20% (V/V), deposited the xeres that smart filter obtains making 30 days.
Embodiment three.The following examples continue to describe summary of the invention of the present invention.The preparation method of the xeres of present embodiment, the fresh cider that mixes 13 kilograms in 52 kilograms fresh succus cerasi obtains 65 kilograms of mixing succus cerasis, will mix succus cerasi and stir by following weight ratio adding sugar, edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate in container:
Mix 65 kilograms of succus cerasis
19 kilograms of sugar
0.030 kilogram of potassium metabisulfite
0.032 kilogram of sodium benzoate
8 kilograms of edible ethanols
0.014 kilogram of active dry yeast bacterial classification
Seal the material that stirs up for safekeeping place 20-25 ℃ temperature environment fermentation 10 days,, add again and continue to seal up for safekeeping the temperature environment fermentation 50 days that places 20-25 ℃ after 0.008 part of active dry yeast bacterial classification is mixed thoroughly its skimming, filter, ageing, refilters behind the removal throw out to no suspended substance again.Allocate to ethanol content with soft water and to reach 12% (V/V), deposited the cherry fruit wine that smart filter obtains making 20 days.
Claims (2)
1, a kind of preparation method of xeres is characterized in that in container fresh succus cerasi being stirred by following weight ratio adding sugar, edible ethanol, active dry yeast bacterial classification, potassium metabisulfite, sodium benzoate:
Fresh succus cerasi 40-70 part
Sugar 18-20 part
Potassium metabisulfite 0.012-0.049 part
Sodium benzoate 0.014-0.053 part
Edible ethanol 7-10 part
Active dry yeast bacterial classification 0.012-0.016 part
Sealing the material that stirs up for safekeeping place 20-25 ℃ temperature environment fermented 8-12 days, with its skimming, add again and continue to seal up for safekeeping temperature environment fermentation 40-60 days that places 20-25 ℃ after 0.006-0.010 part active dry yeast bacterial classification is mixed thoroughly, filter, ageing is to no suspended substance, behind the removal throw out again, refilter, allocate to ethanol content with soft water and to reach 4-20% (V/V), deposited the xeres that smart filter obtains making 10-30 days.
2, the preparation method of xeres according to claim 1 is characterized in that mixing 1/4 to 1/2 fresh cider in fresh succus cerasi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99114292 CN1084789C (en) | 1999-06-28 | 1999-06-28 | Cherry Wine prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99114292 CN1084789C (en) | 1999-06-28 | 1999-06-28 | Cherry Wine prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1242423A CN1242423A (en) | 2000-01-26 |
| CN1084789C true CN1084789C (en) | 2002-05-15 |
Family
ID=5277393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99114292 Expired - Fee Related CN1084789C (en) | 1999-06-28 | 1999-06-28 | Cherry Wine prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1084789C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389683C (en) * | 2005-12-31 | 2008-05-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN101348758B (en) * | 2008-08-23 | 2011-06-01 | 烟台新时代健康产业有限公司 | Brewing method of pine pollen type cherry wine |
| 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 |
| CN103393145A (en) * | 2013-07-17 | 2013-11-20 | 安徽朗朗好心人食品有限公司 | Spicy cumin beef |
-
1999
- 1999-06-28 CN CN 99114292 patent/CN1084789C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1242423A (en) | 2000-01-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHANG CHUNHUA Free format text: FORMER OWNER: LIANYUNGANG CITY CHERRY WINE WINERY Effective date: 20021129 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20021129 Address after: Zhu village head village in Jiangsu province Lianyungang City No. 123 Patentee after: Zhang Chunhua Address before: Jiangsu city of Lianyungang Province Pan Xiang Yun Shan Lu pan District No. 727 Patentee before: Lianyungang City Cherry Wine Winery |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |