CN110857427A - Method for brewing white spirit by using cherries - Google Patents
Method for brewing white spirit by using cherries Download PDFInfo
- Publication number
- CN110857427A CN110857427A CN201810923417.3A CN201810923417A CN110857427A CN 110857427 A CN110857427 A CN 110857427A CN 201810923417 A CN201810923417 A CN 201810923417A CN 110857427 A CN110857427 A CN 110857427A
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- alcohol content
- cherry
- white spirit
- cherries
- wine
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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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for brewing white spirit by using cherries. The cherry wine is rich in nutrition, high-alcohol-degree white spirit is obtained after the cherry is fermented for multiple times, the taste is good, the nutrition is rich, the additional value of the cherry is improved, and the enthusiasm of fruit growers for planting is increased.
Description
Technical Field
The invention relates to a method for brewing white spirit, in particular to a method for brewing white spirit from cherries.
Background
The cherry has rich nutrition, and each 100g of the cherry contains 1.1g of protein, 0.2g of fat, 0.3g of dietary fiber, 210 mu g of carotene, 35 mu g of retinol equivalent, 0.02mg of thiamine, 0.02mg of riboflavin, 0.6mg of nicotinic acid, 900mg of vitamin C, 2.22mg of vitamin E, 232mg of potassium, 8mg of sodium, 11mg of calcium, 12mg of magnesium, 0.4mg of iron, 0.07mg of manganese, 0.23mg of zinc, 0.10mg of copper, 27mg of phosphorus and 0.21 mu g of selenium. The cherries are very popular when being on the market due to rich nutrition, but the cherries are not easy to store, and the enthusiasm of vast fruit growers can be damaged if the added value of the cherries is not developed.
Most of fruit wines appearing in the market are prepared by blending fruit juice with white spirit, although the operation is simple and the preparation period is short, the taste of the wine is poor, the taste of fruits and the taste of the white spirit cannot be blended together, and due to simple blending, the respective nutrition cannot be fully acted.
Disclosure of Invention
The invention provides a high-degree white spirit brewed by cherries for overcoming the defect of single variety of the white spirit in the prior art, and provides a plurality of selectivity for the white spirit market.
The technical scheme of the invention is carried out by the following steps:
the first step is as follows: sun-drying the selected cherry for two to three days;
the second step is that: squeezing the dried cherries to obtain juice;
the third step: refrigerating cherry juice and precipitating;
the fourth step: the cherry juice is fermented for the first time by warming, so that the alcoholic strength reaches 9-11%;
the fifth step: carrying out secondary fermentation on the cherry wine with the alcohol content of 9% -11% to reach the alcohol content of 18% -22%;
and a sixth step: fermenting the cherry wine with the alcohol content of 18% -22% for the third time to make the alcohol content reach 27% -29%;
the seventh step: carrying out primary distillation on the cherry wine with the alcohol content of 27% -29% to obtain high-degree cherry white spirit, wherein the alcohol content reaches 64% -66%;
eighth step: placing the base wine in a pottery jar, burying the pottery jar underground, taking one half of the clean volume of the pottery jar as a boundary, burying the pottery jar body positioned on the lower side of the boundary in the ground surface, and exposing the pottery jar body positioned on the upper side of the boundary in the air;
the ninth step: planting Chinese medicinal plants on the soil around the storage wine jar.
The cherry wine with the alcohol content of 27% -29% obtained in the sixth step is subjected to primary distillation to obtain the high-degree cherry white wine, wherein the alcohol content reaches 39% -41%;
secondly, carrying out secondary distillation on the cherry white spirit with the alcohol content of 39-41% to obtain 53-55% of alcohol content;
and the cherry white spirit with the alcohol content of 53-55% is subjected to third distillation to obtain the cherry white spirit with the alcohol content of 64-66%.
In the fifth step, the second fermentation reaches the alcohol content of 20 percent.
In the sixth step, the third fermentation is carried out to ensure that the alcohol content reaches 28 percent.
After the alcohol in the sixth step is distilled for the first time, the high-degree cherry white spirit is obtained, and the alcohol content reaches 40%;
the cherry white spirit with the alcohol content of 40% is subjected to secondary distillation to obtain the alcohol content of 54%;
and the cherry white spirit with the alcohol content of 54 percent is subjected to tertiary distillation to obtain the cherry white spirit with the alcohol content of 65 percent.
The cherry high-degree white spirit has the beneficial effects that the cherry high-degree white spirit is obtained by adopting a fermentation mode, the taste is good, the nutrition is rich, the additional value of cherries is improved, and the enthusiasm of fruit growers for planting is increased.
Detailed Description
Example 1
The technical scheme of the invention is carried out by the following steps:
the first step is as follows: sun-drying the selected cherry for two to three days;
the second step is that: squeezing the dried cherries to obtain juice;
the third step: refrigerating cherry juice and precipitating;
the fourth step: heating and fermenting cherry juice for the first time to make the alcoholic strength reach 9%;
the fifth step: performing secondary fermentation on the cherry wine with the alcohol content of 9% to reach the alcohol content of 18%;
and a sixth step: fermenting the cherry wine with the alcohol content of 18% for the third time to ensure that the alcohol content reaches 27%;
the seventh step: carrying out primary distillation on the cherry wine with the alcohol content of 27% to obtain high-degree cherry white wine, wherein the alcohol content reaches 64;
eighth step: placing the base wine in a pottery jar, burying the pottery jar underground, taking one half of the clean volume of the pottery jar as a boundary, burying the pottery jar body positioned on the lower side of the boundary in the ground surface, and exposing the pottery jar body positioned on the upper side of the boundary in the air;
the ninth step: planting Chinese medicinal plants on the soil around the storage wine jar.
Example 2
The technical scheme of the invention is carried out by the following steps:
the first step is as follows: sun-drying the selected cherry for two to three days;
the second step is that: squeezing the dried cherries to obtain juice;
the third step: refrigerating cherry juice and precipitating;
the fourth step: heating and fermenting cherry juice for the first time to make the alcoholic strength reach 11%;
the fifth step: performing secondary fermentation on the cherry wine with the alcohol content of 11% to reach the alcohol content of 22%;
and a sixth step: fermenting the cherry wine with 22% of alcohol content for the third time to make the alcohol content reach 29%;
the seventh step: carrying out primary distillation on the cherry wine with 29% of alcohol content to obtain high-degree cherry white spirit, wherein the alcohol content reaches 66%;
eighth step: placing the base wine in a pottery jar, burying the pottery jar underground, taking one half of the clean volume of the pottery jar as a boundary, burying the pottery jar body positioned on the lower side of the boundary in the ground surface, and exposing the pottery jar body positioned on the upper side of the boundary in the air;
the ninth step: planting Chinese medicinal plants on the soil around the storage wine jar.
Claims (6)
1. The method for brewing the white spirit by using the cherries is characterized by comprising the following steps:
the first step is as follows: sun-drying the selected cherry for two to three days;
the second step is that: squeezing the dried cherries to obtain juice;
the third step: refrigerating cherry juice and precipitating;
the fourth step: the cherry juice is fermented for the first time by warming, so that the alcoholic strength reaches 9-11%;
the fifth step: carrying out secondary fermentation on the cherry wine with the alcohol content of 9% -11% to reach the alcohol content of 18% -22%;
and a sixth step: fermenting the cherry wine with the alcohol content of 18% -22% for the third time to make the alcohol content reach 27% -29%;
the seventh step: carrying out primary distillation on the cherry wine with the alcohol content of 27% -29% to obtain high-degree cherry white spirit, wherein the alcohol content reaches 64% -66%;
eighth step: placing the base wine in a pottery jar, burying the pottery jar underground, taking one half of the clean volume of the pottery jar as a boundary, burying the pottery jar body positioned on the lower side of the boundary in the ground surface, and exposing the pottery jar body positioned on the upper side of the boundary in the air;
the ninth step: planting Chinese medicinal plants on the soil around the storage wine jar.
2. The method of brewing high-grade white spirit with cherries of claim 1, wherein:
the cherry wine with the alcohol content of 27% -29% obtained in the sixth step is subjected to primary distillation to obtain the high-degree cherry white wine, wherein the alcohol content reaches 39% -41%;
secondly, carrying out secondary distillation on the cherry white spirit with the alcohol content of 39-41% to obtain 53-55% of alcohol content;
and the cherry white spirit with the alcohol content of 53-55% is subjected to third distillation to obtain the cherry white spirit with the alcohol content of 64-66%.
3. The method of brewing high-grade white spirit with cherries of claim 1, wherein:
in the fifth step, the second fermentation reaches the alcohol content of 20 percent.
4. The method of brewing high-grade white spirit with cherries of claim 1, wherein: in the sixth step, the third fermentation is carried out to ensure that the alcohol content reaches 28 percent.
5. The method of brewing high-grade white spirit with cherries of claim 1, wherein: and (3) distilling the alcohol obtained in the sixth step for the first time to obtain the high-degree cherry white spirit, wherein the alcohol content reaches 40%.
6. The method of brewing high-grade white spirit with cherries of claim 1, wherein:
the cherry white spirit with the alcohol content of 40% is subjected to secondary distillation to obtain the alcohol content of 54%;
and the cherry white spirit with the alcohol content of 54 percent is subjected to tertiary distillation to obtain the cherry white spirit with the alcohol content of 65 percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810923417.3A CN110857427A (en) | 2018-08-14 | 2018-08-14 | Method for brewing white spirit by using cherries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810923417.3A CN110857427A (en) | 2018-08-14 | 2018-08-14 | Method for brewing white spirit by using cherries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110857427A true CN110857427A (en) | 2020-03-03 |
Family
ID=69634891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810923417.3A Pending CN110857427A (en) | 2018-08-14 | 2018-08-14 | Method for brewing white spirit by using cherries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110857427A (en) |
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2018
- 2018-08-14 CN CN201810923417.3A patent/CN110857427A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200303 |
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| WD01 | Invention patent application deemed withdrawn after publication |