CN110643449A - Brewing method of cherry wine - Google Patents
Brewing method of cherry wine Download PDFInfo
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- CN110643449A CN110643449A CN201910933797.3A CN201910933797A CN110643449A CN 110643449 A CN110643449 A CN 110643449A CN 201910933797 A CN201910933797 A CN 201910933797A CN 110643449 A CN110643449 A CN 110643449A
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- 235000020104 cherry wine Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- 241001290151 Prunus avium subsp. avium Species 0.000 claims abstract description 42
- 235000019693 cherries Nutrition 0.000 claims abstract description 42
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 36
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 36
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- 239000011780 sodium chloride Substances 0.000 claims abstract description 27
- 230000032683 aging Effects 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 14
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 14
- 244000007021 Prunus avium Species 0.000 claims abstract description 12
- 235000010401 Prunus avium Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 235000014101 wine Nutrition 0.000 claims description 23
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 17
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 17
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000010208 anthocyanin Nutrition 0.000 abstract description 8
- 239000004410 anthocyanin Substances 0.000 abstract description 8
- 229930002877 anthocyanin Natural products 0.000 abstract description 8
- 150000004636 anthocyanins Chemical class 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 8
- 235000020061 kirsch Nutrition 0.000 abstract description 8
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 27
- 239000003205 fragrance Substances 0.000 description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 description 11
- 235000019990 fruit wine Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000002045 lasting effect Effects 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- NZDXSXLYLMHYJA-UHFFFAOYSA-M 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline;chloride Chemical group [Cl-].C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C NZDXSXLYLMHYJA-UHFFFAOYSA-M 0.000 description 4
- 241000219094 Vitaceae Species 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 238000013124 brewing process Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000021021 grapes Nutrition 0.000 description 4
- 235000013532 brandy Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 239000012752 auxiliary agent Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011449 brick Substances 0.000 description 2
- 229910052663 cancrinite Inorganic materials 0.000 description 2
- 235000015120 cherry juice Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011049 pearl Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 201000005569 Gout Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
A method for brewing cherry wine comprises adding pectinase into cherry and wine grape, squeezing, and adjusting SO in the obtained mixed juice2Concentration, adding sea salt and fermenting; after fermentation, filtering and adjusting SO2And (5) carrying out concentration and ageing to obtain the cherry wine. The invention adopts the sweet cherry and the wine grape cabernet sauvignon to mix and squeeze according to the proportion, and utilizes the rich anthocyanin content in the cabernet sauvignon to improve the anthocyanin content in the brewed cherry wine and improve the color of the cherry wine. The sea salt is added in the fermentation process, so that the color loss of the kirsch in the fermentation process is reduced, and the health care performance and the taste of the kirsch are improved.
Description
Technical Field
The invention relates to a brewing method of kirsch, in particular to a brewing method of kirsch with unique taste and bright color, belonging to the technical field of kirsch production.
Background
The cherry has rich nutrition, and has various medicinal effects of promoting fluid production, stimulating appetite, promoting urination, etc. The brewed cherry fruit wine contains the unique aroma of cherries, has the health care effect and is rich in nutritional value.
In the prior art, some brewing processes related to cherry wine are disclosed, for example, CN201710180532.1 discloses a brewing process of cherry wine, which comprises the steps of picking cherry, cleaning and drying, removing stems and pits, crushing, placing clear juice of the cherry in a fermentation tank, simultaneously adding yeast, controlling the fermentation starting temperature to be 18-20 ℃, starting the fermentation for 72 hours, adding cherry brandy to the alcoholic strength of 8-11% vol, interrupting the fermentation, associating the cherry brandy with yeast paste for 30 days, separating to obtain cherry wine base, controlling the temperature to be 8-10 ℃, standing for 58-62 days, carrying out centrifugal treatment, and filtering to obtain the cherry wine. The cherry used in the process has low sugar content, and cherry brandy needs to be added for blending to achieve safe alcoholic strength, so that the wine body is thin, and the content of methanol and fusel is increased; meanwhile, the pigment of the cherry juice is easy to lose in the fermentation process, and the pigment content is low, so that the brewed cherry wine is dark and not bright enough.
For another example, CN201810623731.X relates to cherry health-care fruit wine and a preparation method thereof, and fermentation raw materials of the fruit wine comprise 80% -95% of cherry pulp and 20% -5% of mulberry pulp. Mixing the two kinds of fruit pulp, adding pectinase to improve the juice yield, improving the sugar degree of the fruit juice by using a low-temperature vacuum concentration process, reducing the content of methanol, and simultaneously adopting a low-temperature semi-fermentation brewing process to ensure that the finished wine has strong fruit aroma and is sweet and sour. The cherry health care fruit wine brewed by the method is added with the mulberry for synergistic fermentation, the color of the cherry wine is obviously improved, and the cherry health care fruit wine has the health care effects of cherry high-iron blood replenishing, gout prevention, body building, kidney tonifying, hair blacking and beauty treatment. But the alcohol content of the process is only 5% vol, and the alcohol content is low; and the process adopts a low-temperature vacuum concentration process, so that the loss of materials can be caused, the yield is reduced, the energy consumption is increased, and the production cost is higher.
Disclosure of Invention
Aiming at the defects of the traditional cherry wine brewing process, the invention provides the cherry wine brewing method, which selects the cherry with high sweetness and the wine grape as raw materials, does not need to add sugar and alcohol for blending, reduces the content of methanol and fusel, obviously improves the color and luster of the cherry wine through the improvement of the process, improves the color intensity of the cherry wine, and ensures that the obtained cherry wine has richer fragrance and mouthfeel, unique style and bright and attractive color and luster.
The specific technical scheme of the invention is as follows:
a brewing method of kirschwasser comprises the following steps:
(1) adding pectinase into fructus Pruni Pseudocerasi and wine grape, squeezing, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and wine grape, adding potassium metabisulfite to adjust SO2Concentration for standby;
(2) adding sea salt into the mixed fruit juice obtained in the step (1), uniformly mixing, and then adding yeast and a fermentation aid for fermentation;
(3) after the fermentation is finished, filtering to obtain the juice fermented wine;
(4) adding potassium metabisulfite into the juice fermented wine obtained in the step (3) to adjust SO2And (5) ageing, and obtaining the cherry wine after ageing.
Further, in the step (1), before the cherries and the wine grapes are mixed and squeezed, the cherries and the wine grapes are pretreated, and the pretreatment comprises the steps of removing rotten fruits, green fruits, impurities such as branches, leaves and stems and the like, cleaning and the like.
Further, in the step (1), the variety of the cherry is sweet cherry, and the variety of the wine grape is cabernet sauvignon. The cherry and the wine grape which are selected by the invention are varieties with high sugar degree, and no sugar source is added in the fermentation process, thereby reducing the probability of generating methanol and fusel.
Further, in the step (1), the cherries account for 80-90% of the total mass of the fermentation raw materials (the cherries and the wine grapes), and the wine grapes account for 10-20% of the total mass of the fermentation raw materials. According to the invention, a small amount of grapes are added into the cherry raw material, so that the anthocyanin content in the cherry juice can be increased, and a foundation is provided for improving the color of the cherry wine. The addition amount of the grapes is not suitable to be too high or too low, too low has an unobvious color improvement effect, too high grapes and cherries have too strong aromas and impact each other, and the taste has no layering. The grape adding amount is moderate, the obtained cherry wine is mainly based on cherry fragrance, light grape flavor is entwined, the flavor is unique, and the layering sense is strong.
Further, in the step (1), pectinase is added into the cherries and the wine grapes firstly and then squeezing is carried out, and the dosage of the pectinase is 0.01-0.03g/kg of fruits. The pectinase is added before squeezing to improve the juice yield of the fruits, the content of soluble solids of the sweet cherry juice obtained by squeezing can reach 20Bix, the sweet cherry juice can be fermented to reach the safe alcohol content without a sugar adjusting step, and the trouble of increasing the content of methanol and fusel caused by sugar addition is avoided.
Further, in the step (1), potassium metabisulfite is added to adjust SO2The concentration is 50mg/L-60 mg/L.
Further, in order to avoid the reduction of the color of fruit juice in the fermentation process, avoid the dark color of fruit wine and ensure the bright color of the final fruit wine, sea salt is added in the fermentation process, and the sea salt is edible sea salt which is commercially available and can be eaten, and is preferably Mediterranean sea salt. The sea salt contains sodium chloride and rich mineral substances, and can further improve the taste of the wine when added into the wine. In order to better disperse the sea salt in the mixed juice, the sea salt is added in the form of solution, i.e. a little mixed juice is used to dissolve the sea salt, then the sea salt is added into the fermentation tank and stirred uniformly. The amount of sea salt is 100-200 mg/L.
Further, in the step (2), the yeast may be selected from various yeasts used for wine fermentation, and is preferably EC118 in the present invention. The yeast dosage is 0.2-0.3 g/L.
Further, in the step (2), the fermentation aid is soybean protein powder, and the dosage of the fermentation aid is 0.2-0.3 g/L.
Further, in the step (2), the fermentation temperature is 25-27 ℃, and the fermentation time is 9-11 days.
Further, in the step (4), potassium metabisulfite is added into the filtered juice fermented wine to adjust SO2And (4) aging to the concentration of 35-45mg/L, and filtering after aging to obtain the cherry wine. Ageing is carried out at low temperature, for example 5-15 ℃, for a minimum of three months.
Furthermore, the color and the brightness of the cherry wine are improved by using the grapes and the cherries in a matching way, adding pectinase before squeezing, adding sea salt in the fermentation process and the like, and the taste of the cherry wine is adjusted. The final alcoholic strength of the obtained cherry wine is about 13% vol, the cherry wine is ruby red or cherry red, the appearance is clear and transparent, the cherry wine is glossy, the cherry wine has strong aroma, and the cherry wine is accompanied by light grape aroma, so that the aroma is elegant and lasting. The cherry wine has the advantages of rich taste, moderate wine body, balanced acidity, coordinated taste, unique style, multiple layers, good style and novel experience.
The invention has the following advantages:
1. the sweet cherry and the wine grape cabernet sauvignon are mixed and squeezed in proportion, the sweet cherry has less anthocyanin types and lower content, the cornflower-rutinoside and the cornflower-glucoside are mainly used, the cabernet sauvignon has more than ten anthocyanin types and high content, and the defect of low anthocyanin is overcome. By utilizing the abundant anthocyanin content in the cabernet sauvignon, the anthocyanin content in the brewed cherry wine is improved, and the color of the cherry wine is improved.
2. According to the invention, wine grape cancrinite pearls are added, and tannin contained in the cancrinite pearls can react with other substances to form a new substance, so that the complexity of the cherry wine is improved. In addition, tannin has antioxidant effect, and is a natural antiseptic, so that the cherry wine can be kept in an optimal state in the long-term storage process.
3. The addition of the sea salt reduces the color loss of the kirsch in the fermentation process, simultaneously increases the health care performance and the taste of the kirsch, has more than seventy trace elements in the sea salt, has the health care effects of treating asthma, resisting depression, controlling blood sugar and the like, is the foundation of healthy life, and has the effects of health care, beauty maintenance and the like.
Detailed Description
The invention will be further explained and illustrated with reference to specific examples. It should be understood, however, that the examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
In the examples described below, the mediterranean sea salt used is selected from the group of mediterranean sea salt imported by Italy.
Example 1
(1) Pretreatment: taking 80kg sweet cherry and 20kg cabernet sauvignon, removing fruit stalks, removing rotten green fruits, and removing impurities (branches, leaves, fruit stalks, etc.).
(2) Squeezing: adding pectinase (0.03g/kg) into fructus Pruni Pseudocerasi and grape, squeezing with air bag squeezer, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and Cabernet Sauvignon, adding potassium metabisulfite, and adjusting SO2The concentration was 50 mg/L.
(3) Alcohol fermentation: adding Mediterranean sea salt (100 mg/L) into the mixed juice of cherry and wine grape, inoculating commercial yeast EC118(0.3g/L) after uniformly mixing, adding soybean protein powder (0.3g/L), controlling the fermentation temperature at 25 deg.C, and fermenting for 10 days.
(4) And (3) filtering: filtering to obtain juice fermented wine, adding potassium metabisulfite, and adjusting SO2The concentration is 40 mg/L.
(5) Aging: and (4) filling the juice fermented wine into an oak barrel, and ageing for three months at the temperature of 10 ℃ to obtain the cherry wine.
The obtained cherry wine has alcohol content of 12.7% vol, methanol content of 165mg/L, and fusel content of 213 mg/L. The cherry wine is ruby red, has clear and transparent appearance, elegant and lasting fragrance, strong cherry fragrance and light grape fragrance, harmonious wine fragrance, harmonious taste and good style.
Example 2
(1) Pretreatment: taking 80kg sweet cherry and 20kg cabernet sauvignon, removing fruit stalks, removing rotten green fruits, and removing impurities (branches, leaves, fruit stalks, etc.).
(2) Squeezing: adding pectinase (0.02g/kg) into fructus Pruni Pseudocerasi and grape, squeezing with air bag squeezer, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and Cabernet Sauvignon, adding potassium metabisulfite, and adjusting SO2The concentration was 50 mg/L.
(3) Alcohol fermentation: adding Mediterranean sea salt (200 mg/L) into the mixed juice of cherry and wine grape, inoculating commercial yeast EC118(0.3g/L) after uniformly mixing, adding soybean protein powder (0.3g/L), controlling the fermentation temperature at 25 deg.C, and fermenting for 10 days.
(4) And (3) filtering: filtering to obtain juice fermented wine, adding potassium metabisulfite, and adjusting SO2The concentration is 40 mg/L.
(5) Aging: and (4) filling the juice fermented wine into an oak barrel, and ageing for three months at the temperature of 10 ℃.
The obtained cherry wine has alcohol content of 12.6% vol, methanol content of 149mg/L, and fusel content of 189 mg/L. The cherry wine is cherry red, has clear and transparent appearance, luster, elegant and lasting fragrance, rich cherry fragrance and light grape fragrance, harmonious wine fragrance, harmonious taste and good style.
Example 3
(1) Pretreatment: taking 90kg sweet cherry and 10kg cabernet sauvignon, removing fruit stalks, removing rotten green fruits, and removing impurities (branches, leaves, fruit stalks, etc.).
(2) Squeezing: adding pectinase (0.01g/kg) into fructus Pruni Pseudocerasi and grape, squeezing with air bag squeezer, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and Cabernet Sauvignon, adding potassium metabisulfite, and adjusting SO2The concentration was 60 mg/L.
(3) Alcohol fermentation: adding Mediterranean sea salt (100 mg/L) into the mixed juice of cherry and wine grape, inoculating commercial yeast EC118(0.3g/L) after uniformly mixing, adding soybean protein powder (0.3g/L), controlling the fermentation temperature at 25 deg.C, and fermenting for 10 days.
(4) And (3) filtering: filtering to obtain juice fermented wine, adding potassium metabisulfite, and adjusting SO2The concentration is 40 mg/L.
(5) Aging: and (4) filling the juice fermented wine into an oak barrel, and ageing for three months at the temperature of 10 ℃.
The obtained cherry wine has the alcoholic strength of 12.6% vol, the methanol content of 138mg/L and the fusel content of 174 mg/L. The cherry wine is ruby red, has clear and transparent appearance, luster, elegant and lasting fragrance, strong cherry fragrance and light grape fragrance, harmonious wine fragrance, harmonious taste and good style.
Example 4
(1) Pretreatment: taking 90kg sweet cherry and 10kg cabernet sauvignon, removing fruit stalks, removing rotten green fruits, and removing impurities (branches, leaves, fruit stalks, etc.).
(2) Squeezing: adding pectinase (0.03g/kg) into fructus Pruni Pseudocerasi and grape, squeezing with air bag squeezer, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and Cabernet Sauvignon, adding potassium metabisulfite, and adjusting SO2The concentration was 50 mg/L.
(3) Alcohol fermentation: adding Mediterranean sea salt (200 mg/L) into the mixed juice of cherry and wine grape, inoculating commercial yeast EC118(0.2g/L) after uniformly mixing, adding soybean protein powder (0.2g/L), controlling the fermentation temperature at 25 deg.C, and fermenting for 10 days.
(4) And (3) filtering: filtering to obtain juice fermented wine, adding potassium metabisulfite, and adjusting SO2The concentration is 40 mg/L.
(5) Aging: and (4) filling the juice fermented wine into an oak barrel, and ageing for three months at the temperature of 10 ℃.
The obtained cherry wine has alcohol content of 12.9% vol, methanol content of 155mg/L, and fusel content of 228 mg/L. The cherry wine is cherry red, has clear and transparent appearance, luster, elegant and lasting fragrance, rich cherry fragrance and light grape fragrance, harmonious wine fragrance, harmonious taste and good style.
Comparative example 1
(1) Pretreatment: 100kg of sweet cherry is taken, the rotten and green fruits are removed after fruit stalks of the fruits are removed, and impurities (branches, leaves, fruit stalks and the like) are removed.
(2) Squeezing: adding pectinase (0.03g/kg) into fructus Pruni Pseudocerasi, squeezing to obtain fructus Pruni Pseudocerasi juice, adding potassium metabisulfite, and adjusting SO2The concentration was 50 mg/L.
(3) Alcohol fermentation: the same as in example 1.
(4) And (3) filtering: the same as in example 1.
(5) Aging: the same as in example 1.
The obtained cherry wine is brick red, and has clear and transparent appearance.
Comparative example 2
(1) Pretreatment: the same as in example 1.
(2) Squeezing: the same as in example 1.
(3) Alcohol fermentation: inoculating commercial yeast EC118(0.3g/L) into the mixed juice of the cherry and the wine grape, adding a fermentation auxiliary agent (0.3g/L), controlling the fermentation temperature to be 25 ℃, and fermenting for 10 days.
(4) And (3) filtering: the same as in example 1.
(5) Aging: the same as in example 1.
The obtained cherry wine is brick red, and has clear and transparent appearance.
Comparative example 3
(1) Pretreatment: the same as in example 1.
(2) Squeezing: the same as in example 1.
(3) Alcohol fermentation: adding common edible salt (100 mg/L) into the mixed juice of the cherry and the wine grape, inoculating commercial yeast EC118(0.3g/L) after the common edible salt and the wine grape are uniformly mixed, adding a fermentation auxiliary agent (0.3g/L), controlling the fermentation temperature to be 25 ℃, and fermenting for 10 days.
(4) And (3) filtering: the same as in example 1.
(5) Aging: the same as in example 1.
The obtained cherry wine is light ruby red, and has clear and transparent appearance.
Claims (9)
1. The brewing method of the cherry wine is characterized by comprising the following steps of:
(1) adding pectinase into fructus Pruni Pseudocerasi and wine grape, squeezing, separating peel and residue to obtain mixed juice of fructus Pruni Pseudocerasi and wine grape, adding potassium metabisulfite to adjust SO2Concentration for standby;
(2) adding sea salt into the mixed fruit juice obtained in the step (1), uniformly mixing, and then adding yeast and a fermentation aid for fermentation;
(3) after the fermentation is finished, filtering to obtain the juice fermented wine;
(4) adding potassium metabisulfite into the juice fermented wine obtained in the step (3) to adjust SO2And (5) ageing, and obtaining the cherry wine after ageing.
2. Brewing method according to claim 1, characterized in that: in the step (1), the cherries account for 80-90% of the total mass of the fermentation raw materials, and the wine grapes account for 10-20% of the total mass of the fermentation raw materials.
3. Brewing method according to claim 1 or 2, characterized in that: in the step (1), the variety of the cherry is sweet cherry, and the variety of the wine grape is cabernet sauvignon.
4. Brewing method according to claim 1, characterized in that: in the step (1), the dosage of the pectinase is 0.01-0.03g/kg of fruit.
5. Brewing method according to claim 1, characterized in that: in the step (1), potassium metabisulfite is added to adjust SO2The concentration is 50mg/L-60 mg/L.
6. Brewing method according to claim 1, characterized in that: in the step (2), the sea salt is Mediterranean sea salt, and the amount of the sea salt is 100-200 mg/L.
7. Brewing method according to claim 1, characterized in that: in the step (2), the using amount of the yeast is 0.2-0.3 g/L; the fermentation aid is soybean protein powder, and the dosage of the fermentation aid is 0.2-0.3 g/L.
8. Brewing method according to claim 1, 5 or 6, characterized in that: in the step (2), the fermentation temperature is 25-27 ℃, and the fermentation time is 9-11 days.
9. Brewing method according to claim 1, characterized in that: in the step (4), potassium metabisulfite is added to adjust SO2The concentration is 35-45 mg/L.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793549A (en) * | 2020-06-20 | 2020-10-20 | 江苏红香溢酒业有限公司 | Cherry health wine and brewing method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805399A (en) * | 2014-02-28 | 2014-05-21 | 麻静 | Cherry and grape health care wine and preparation method thereof |
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| CN103820259A (en) * | 2014-02-28 | 2014-05-28 | 唐楠 | Cherry-grape wine and preparation method thereof |
| CN105349324A (en) * | 2015-12-09 | 2016-02-24 | 高梅珍 | Fruit wine making method |
| CN105950366A (en) * | 2016-06-29 | 2016-09-21 | 孙洪斌 | Brazil cherry wine and preparation method thereof |
| CN107254387A (en) * | 2017-08-11 | 2017-10-17 | 合肥润雨农业科技有限公司 | A kind of production method rich in glutathione cherry wine |
| CN108315134A (en) * | 2018-03-29 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of fruit tea wine |
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| CN111793549A (en) * | 2020-06-20 | 2020-10-20 | 江苏红香溢酒业有限公司 | Cherry health wine and brewing method thereof |
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