CN112391258A - Method for making cherry wine - Google Patents
Method for making cherry wine Download PDFInfo
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- CN112391258A CN112391258A CN202011547973.9A CN202011547973A CN112391258A CN 112391258 A CN112391258 A CN 112391258A CN 202011547973 A CN202011547973 A CN 202011547973A CN 112391258 A CN112391258 A CN 112391258A
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- 238000000034 method Methods 0.000 title claims abstract description 17
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- 235000014101 wine Nutrition 0.000 claims abstract description 56
- 235000015655 Crocus sativus Nutrition 0.000 claims abstract description 51
- 244000124209 Crocus sativus Species 0.000 claims abstract description 51
- 238000002791 soaking Methods 0.000 claims abstract description 28
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Classifications
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of cherry wine, which is mainly prepared from the following components in parts by weight of 0.5-2: 1-10: 0.01-0.1 brewing cherry wine, saffron and wine, wherein the making method of the cherry wine comprises the following steps: 1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water; 2) adding cherry and saffron in a certain proportion into the wine, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine; 3) filtering the liquor obtained by soaking the cherry wine for the first time, filling and labeling; 4) adding wine and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain cherry wine soaked for the second time; 5) and filtering the wine liquid obtained by soaking the cherry wine for the second time, filling and labeling. According to the preparation method provided by the invention, the cherry wine has a good health-care effect by taking the cherry, the wine and the saffron as raw materials.
Description
Technical Field
The invention relates to a preparation method of cherry wine, and belongs to the technical field of wine brewing production.
Background
The cherry is shrub of Prunus of Rosaceae, its nutrient is rich, and its protein, sugar, phosphorus, carotene, vitamin C, etc. are higher than those of apple and pear, especially its iron content is high. The cherry can be used for brewing wine, the color of the cherry wine is light pink, a light cherry fragrance is emitted from the bouquet, the cherry wine has the effects of dispelling wind and removing dampness, promoting the production of body fluid to quench thirst, removing liver fire, strengthening spleen and stomach, nourishing skin and beautifying the face and the like, and the brewed cherry wine is beneficial to human bodies. The compendium of materia medica records that the cherry is sweet, hot and astringent, dispels wind, removes dampness, promotes eruption and detoxifies. Abundant potassium ions in the cherry wine can supplement enough potassium ions for organisms, so that ion exchange is carried out between the abundant potassium ions in the sodium urate with low solubility in the bodies of gout patients, the deposited sodium urate is changed into potassium urate with high solubility, and the potassium urate is discharged out of the bodies along with urine through blood circulation, so that the effect of reducing uric acid and dispelling the pain of the wind is achieved. And the cherry wine has good flavor and is popular with consumers.
At present, the production of the cherry wine mainly adopts a fermentation method and a plurality of improvement measures are taken. The invention application with the application number of 201610316804.1 discloses a cherry wine and a preparation method of the cherry wine, and the cherry wine is mainly obtained by mixing and fermenting a prunus tomentosa and white sugar (or rock sugar) in a mass ratio of 10:1-5:1, wherein the mass ratio of the prunus tomentosa to the white sugar (or rock sugar) is preferably 7: 1. The preparation method mainly comprises the following steps: pretreatment, juicing, primary fermentation, secondary fermentation, post-treatment and the like. However, this method has the following disadvantages in the production process: firstly, the fermentation method is mainly suitable for fruits with high sugar content and high juice yield, and for cherries with low juice yield and low sugar content, a large amount of white granulated sugar and water are required to be added in the fermentation process and are converted into alcohol through fermentation, the production process is complex, the cherries are easily polluted by microorganisms, and the production conditions are not easy to control. Secondly, a large amount of oxygen is needed to be introduced in the fermentation process, so that the color of the cherry wine is easy to change, and the original color of the cherry wine cannot be better kept. And thirdly, the alcohol content of the fermented cherry wine is generally 10-12vol (%), while China is a large white spirit consumption country, and the alcoholic drink with higher alcohol content has wide market and higher economic value.
Aiming at the defects of the fermentation method, some methods for preparing the cherry wine with higher alcohol content by soaking the cherries with wine exist in the prior art. The invention application with the application number of 201810887777.2 discloses a cherry wine, which is prepared from wild cherries and white spirit according to the mass ratio of 1: 2-1: 4 in proportion and soaking. During preparation, 40-60 degree white spirit is prepared; cleaning and airing the wild cherries, putting the prepared white spirit into a wine jar, and mixing the white spirit with the wild cherries: the white spirit is 1: 2-1: 4, adding the cherries into the white spirit according to the proportion for soaking; sealing the wine jar, and storing in an underground constant temperature kiln for at least 6 months; and finally, filtering, checking and accepting the prepared cherry wine, subpackaging and packaging. The prior art changes the original traditional process of preparing the cherry wine by fermenting the cherries serving as raw materials, and the wild cherries are directly soaked in the wine to prepare the cherry wine by taking the pure fragrant sorghum wine as base wine, so that the loss of the nutrient components of the cherries caused by fermentation is avoided.
Saffron, name of Chinese medicinal material. The product is the upper part and stigma of crocus sativus L of Iridaceae. And (4) harvesting flowers in the morning of sunny days of 9-10 months, picking down stigmas, and drying to obtain the dry safflower. If the red flower is processed to make the oil moist and bright, the red flower is wet. The quality of the dried safflower is better. And (5) placing the mixture in a cool and dry place, and sealing and storing the mixture. The main functional indications are as follows: promoting blood circulation, removing blood stasis, resolving stagnation and resolving hard mass. For melancholia, chest stuffiness and oppression, hematemesis, typhoid fever, mania, trance, amenorrhea, postpartum abdominal pain due to blood stasis, and traumatic injury. (1) dietary Zhengyuan: the recipe is mainly used for treating melancholy and qi stuffiness without dispersing, and people feel happy after eating the recipe for a long time. ② essence of the product (Pin Hui Jing Yao): mainly dispel the depressed vital energy and regulate blood, widen chest and diaphragm, promote appetite and eat, nourish the lower yuan, please the color after being taken for a long time, and treat cold and mania. (iii) compendium: it can also be used for palpitation due to fright.
However, there is no report of using saffron for kirsch at present.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of cherry wine, which adopts cherry, wine and saffron as raw materials, and the brewed cherry wine has good health care effect.
The technical scheme adopted by the invention for solving the technical problem is as follows: the making method of the cherry wine is mainly characterized in that the cherry wine is brewed from cherry, wine and saffron crocus, and the weight ratio of the cherry to the wine to the saffron crocus is (0.5-2: 1-10): 0.01 to 0.1; the preparation method of the cherry wine comprises the following steps:
1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water;
2) adding cherry and saffron in a certain proportion into the wine, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine;
3) filtering the primary cherry wine soaking liquor obtained in the step 2), filling and labeling;
4) adding wine and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain cherry wine soaked for the second time;
5) filtering the liquor obtained in the step 4) for soaking the cherry wine for the second time, filling and labeling.
Further, in the step 4), the wine and the honey are added into the cherries and the saffron crocus after the primary soaking, wherein the weight ratio of the cherries to the saffron crocus to the wine to the honey is 0.5-2: 0.01-0.1: 1-10: 0 to 0.2; wherein, the cherry and the saffron are the rest parts after the cherry wine is soaked once and the wine liquid is filtered.
Further, the wine adopted in the raw materials is any one of white spirit, yellow wine and rice wine; the alcohol content of the white spirit is 40-50 degrees, and the alcohol content of the yellow wine and the rice wine is 13-20 degrees.
Further, when white spirit is adopted for brewing, the weight ratio of the cherries to the wine to the saffron crocus is 0.5-2: 1-2: 0.01 to 0.1; when the wine is brewed by yellow wine or rice wine, the weight ratio of the cherry to the wine to the saffron is 0.5-2: 5-10: 0.01 to 0.1.
The invention has the beneficial effects that: compared with the prior art, the preparation method of the kirsch provided by the invention adopts cherries, saffron crocus and wine as raw materials, and the kirsch is soaked once to obtain the primary soaking kirsch, and the primary soaking kirsch is rich in fruit aroma and sweet in wine taste; the cherry wine is soaked twice, the honey is added to make up the sweet taste, the honey is not added according to the personal taste, and the nutritional ingredients in the cherries and the saffron crocus are fully extracted after the cherry wine is soaked twice, so that the obtained cherry wine has very good taste and nutritional value.
The cherry wine has high iron content, can improve iron deficiency anemia, contains a large amount of anthocyanin and anthocyanin, trace elements of selenium and vitamin e, can inhibit generation and spread of cancer cells, can enhance elasticity of blood vessel walls, can further promote blood circulation under the action of saffron, and keeps stable cardiovascular function; the anthocyanidin in the cherry wine can reduce the blood sugar content of the human body; the cherry wine contains rich potassium ions, and can promote sodium ions with low solubility in vivo to be discharged out of the body, so that the effect of reducing uric acid and dispelling pain is achieved; the cherry wine contains high content of protein, sugar, phosphorus, carotene, vitamin C and the like, and can make facial skin ruddy, tender, white, fine and glossy, remove wrinkles and spots, prevent aging and resist aging after being drunk frequently.
Detailed Description
The invention is further illustrated by the following specific examples. These examples are intended to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
A preparation method of a cherry wine is characterized in that the cherry wine is mainly brewed from cherries, white spirit and saffron crocus, the degree of the white spirit is 40-50 degrees, and the weight ratio of the cherries to the white spirit to the saffron crocus is 1:1: 0.05; the preparation method of the cherry wine comprises the following steps:
1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water;
2) adding cherry and saffron in a certain proportion into the white spirit, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine;
3) filtering the primary cherry wine soaking liquor obtained in the step 2), filling and labeling;
4) adding white spirit and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain secondary soaking cherry wine;
5) filtering the liquor obtained in the step 4) for soaking the cherry wine for the second time, filling and labeling.
In the step 4), adding white spirit and honey into the cherries and the saffron crocus which are soaked for one time, wherein the amount of the honey is 1: 0.05: 1: 0.1; wherein, the cherry and the saffron are the rest parts after the cherry wine is soaked once and the wine liquid is filtered.
The making method can respectively obtain the primary soaking cherry wine and the secondary soaking cherry wine, the alcohol degrees of the two wines are both 30-35 degrees, the tastes are different, the tastes of different people can be met, and the nutritional ingredients in the cherry and the saffron are fully utilized.
Example 2
A preparation method of a cherry wine is characterized in that the cherry wine is mainly brewed from cherries, yellow wine and saffron crocus, the degree of the yellow wine is 15-16 degrees, and the weight ratio of the cherries to the yellow wine to the saffron crocus is 1:10: 0.03; the preparation method of the cherry wine comprises the following steps:
1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water;
2) adding a certain proportion of cherry and saffron into yellow wine, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine;
3) filtering the primary cherry wine soaking liquor obtained in the step 2), filling and labeling;
4) adding yellow wine and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain cherry wine soaked for the second time;
5) filtering the liquor obtained in the step 4) for soaking the cherry wine for the second time, filling and labeling.
In the step 4), yellow wine and honey are added into the cherries and the saffron crocus which are soaked for one time, wherein the weight ratio of the cherries to the saffron crocus to the yellow wine to the honey is 1:10:0.03: 0.1; wherein, the cherry and the saffron are the rest parts after the cherry wine is soaked once and the wine liquid is filtered.
The making method can respectively obtain the primary soaking cherry wine and the secondary soaking cherry wine, the alcohol degrees of the two wines are 12-15 degrees, the tastes are different, the tastes of different people can be met, and the nutritional ingredients in the cherry and the saffron are fully utilized.
Example 3
A preparation method of a cherry wine is characterized in that the cherry wine is mainly brewed from cherries, rice wine and saffron crocus, the degree of the rice wine is 15-16 degrees, and the weight ratio of the cherries to the rice wine to the saffron crocus is 1:8: 0.04; the preparation method of the cherry wine comprises the following steps:
1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water;
2) adding cherry and saffron in a certain proportion into rice wine, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine;
3) filtering the primary cherry wine soaking liquor obtained in the step 2), filling and labeling;
4) adding rice wine and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain secondary soaking cherry wine;
5) filtering the liquor obtained in the step 4) for soaking the cherry wine for the second time, filling and labeling.
In the step 4), rice wine and honey are added into the cherries and saffron crocus after the primary soaking according to the weight ratio of 1:8:0.04: 0.15; wherein, the cherry and the saffron are the rest parts after the cherry wine is soaked once and the wine liquid is filtered.
The making method can respectively obtain the primary soaking cherry wine and the secondary soaking cherry wine, the alcohol degrees of the two wines are both 13-16 degrees, the tastes are different, the tastes of different people can be met, and the nutritional ingredients in the cherry and the saffron are fully utilized.
The above embodiments are only for illustrating the invention and are not to be construed as limiting the invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the invention, therefore, all equivalent technical solutions also belong to the scope of the invention, and the scope of the invention is defined by the claims.
Claims (4)
1. The making method of the cherry wine is characterized by comprising the following steps: the cherry wine is mainly brewed from cherries, wine and saffron crocus, and the weight ratio of the cherries to the wine to the saffron crocus is (0.5-2: 1-10): 0.01 to 0.1; the preparation method of the cherry wine comprises the following steps:
1) selecting ripe, fresh, undamaged and insect-free large cherries, cleaning, removing stems, and draining surface water;
2) adding cherry and saffron in a certain proportion into the wine, sealing, and storing at normal temperature for 15-30 days to obtain primary soaked cherry wine;
3) filtering the primary cherry wine soaking liquor obtained in the step 2), filling and labeling;
4) adding wine and a proper amount of honey into the cherries and saffron crocus which are soaked for the first time, continuously sealing, and preserving at normal temperature for 15-30 days to obtain cherry wine soaked for the second time;
5) filtering the liquor obtained in the step 4) for soaking the cherry wine for the second time, filling and labeling.
2. The method for preparing a kirsch of claim 1, wherein: in the step 4), wine and honey are added into the cherries and the saffron crocus after the primary soaking, wherein the weight ratio of the cherries to the saffron crocus to the wine to the honey is 0.5-2: 0.01-0.1: 1-10: 0 to 0.2; wherein, the cherry and the saffron are the rest parts after the cherry wine is soaked once and the wine liquid is filtered.
3. The method for preparing a kirsch of claim 1, wherein: the wine adopted in the raw materials is any one of white spirit, yellow wine and rice wine; the alcohol content of the white spirit is 40-50 degrees, and the alcohol content of the yellow wine and the rice wine is 13-20 degrees.
4. The method for preparing a kirsch of claim 3, wherein: when the white spirit is adopted for brewing, the weight ratio of the cherries to the wine to the saffron crocus is 0.5-2: 1-2: 0.01 to 0.1; when the wine is brewed by yellow wine or rice wine, the weight ratio of the cherry to the wine to the saffron is 0.5-2: 5-10: 0.01 to 0.1.
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