CN1560214A - Process of brewing cherry wine - Google Patents
Process of brewing cherry wine Download PDFInfo
- Publication number
- CN1560214A CN1560214A CNA2004100063793A CN200410006379A CN1560214A CN 1560214 A CN1560214 A CN 1560214A CN A2004100063793 A CNA2004100063793 A CN A2004100063793A CN 200410006379 A CN200410006379 A CN 200410006379A CN 1560214 A CN1560214 A CN 1560214A
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- CN
- China
- Prior art keywords
- cherry
- ageing
- xeres
- wine
- color
- Prior art date
- 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.)
- Pending
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Abstract
The invention relates to a method of making kirsch, especially a method of using cherries as raw material to make the kirsch by the techniques of fermenting and distilling-back fragrance. It adopts the distilling-back fragrance technique for making the kirsch for the first time, improves natural fruital flavor of the kirsch and makes the kirsch with strong fruity flavor and vivid color.
Description
Technical field the present invention relates to a kind of brew method of xeres, particularly is raw material with the cherry, the method through fermenting, distilling back fragrant technology brew xeres.
The xeres of background technology China brew adopts the method for fermentation, ageing always.The present invention adopts first and distills back fragrant technology in the brew process of xeres, has improved the fruit fragrance of xeres, and mouthfeel is fine and smooth more sweet.
Summary of the invention the present invention takes following design, and step is as follows:
(1) full ripe cherry is plucked, remove handle, clean, and in container, be broken into the pulp of belt leather band nuclear, with sugar its sugar degree is adjusted to 25% therein, add 50 milligrams of S-WATs, 62 milligrams of xitix by every liter of fruit juice, 56 milligrams of D254 fruit wine yeast bacterial classifications are sealed in 25 ℃ of one weeks of left and right sides environment bottom fermentation after stirring.Ferment after the week, when former wine sugar degree is less than or equal to 10%, filter with double gauze, filtrate continuation is sealed up for safekeeping in 25 ℃ of left and right sides environment and fermented 40～60 days, adopts siphonage to remove precipitation afterwards, obtains fermented wine.
(2) fermented wine continues ageing 60～180 days, makes the former wine of ageing, and ethanol content is about 12 degree.
(3), obtain the cherry liquor of strong cherry fruital with the former wine distillation of ageing Hui Xiang.Be deployed into the cherry liquor and the cherry color wine of different flavor and quality with cherry liquor and the former wine of cherry ageing.
Embodiment
Embodiment 1: full ripe cherry fruit is plucked, remove handle, clean, and in container, be broken into the pulp of belt leather band nuclear, with sugar its sugar degree is adjusted to 25%, add 50 milligrams of S-WATs, 62 milligrams of xitix by every liter of fruit juice, 56 milligrams of D254 fruit wine yeast bacterial classifications are sealed in 25 ℃ of one weeks of left and right sides environment bottom fermentation after stirring.Ferment after the week, when former wine sugar degree is less than or equal to 10%, filter with double gauze, filtrate continuation is sealed up for safekeeping in 25 ℃ of left and right sides environment and fermented 40～60 days, adopts siphonage to remove precipitation afterwards, obtains fermented wine.Fermented wine continued ageing 60～180 days, and making ethanol content is about 12 degree, and sugar degree is less than 7% cherry ageing wine.
Embodiment 2: by the former wine distillation of the ageing Hui Xiang that above-mentioned example 1 is made, make 12～24 degree cherry liquor that contain strong fruital.
Embodiment 3: the former wine distillation of the ageing Hui Xiang by above-mentioned example 1 is made, make the distilling liquor that contains strong fruital, and be deployed into 12～24 degree cherry color wines with distilling liquor and the former wine of ageing again with strong fruital and beautiful color.
Embodiment 4: the former wine distillation of the ageing Hui Xiang by above-mentioned example 1 is made is deployed into 12～24 degree cherry color wines with strong fruital and beautiful color with liquor, the former wine of ageing, sugar and edible distillate spirit.
Claims (5)
1, a kind of brew method of xeres is characterized in that using cherry brew cherry ageing wine, particularly adopts after ageing and distills back the fruital flavor that fragrant technology improves xeres, and allocate the cherry liquor and the cherry color wine of different flavor and quality with the distillation xeres.
2, a kind of brew right 1 described cherry ageing wine that is used for.
3, a kind of employing right 2 described cherry ageing wine distillation Hui Xiang produce 12～24 degree cherry distilling liquors with natural fruital.
4, a kind of 12～24 degree cherry color wines that adopt right 3 described cherry distilling liquors and the allotment of ageing xeres with beautiful color, natural fruital.
5, a kind of right 3 described cherry distilling liquors and synthetic 12～24 degree cherry color wines of ageing xeres, sugar and edible distillate spirit of adopting with beautiful color, natural fruital.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100063793A CN1560214A (en) | 2004-03-02 | 2004-03-02 | Process of brewing cherry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100063793A CN1560214A (en) | 2004-03-02 | 2004-03-02 | Process of brewing cherry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1560214A true CN1560214A (en) | 2005-01-05 |
Family
ID=34439771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100063793A Pending CN1560214A (en) | 2004-03-02 | 2004-03-02 | Process of brewing cherry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1560214A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN101962609A (en) * | 2010-11-08 | 2011-02-02 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN101602990B (en) * | 2009-01-22 | 2013-03-27 | 李敬龙 | Brewing method of original slurry kirschwasser |
| CN103173313A (en) * | 2013-03-01 | 2013-06-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN103184122A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| 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 |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
| CN110760414A (en) * | 2019-10-21 | 2020-02-07 | 四川三鲜生态农业有限公司 | Cherry fruit wine making process |
-
2004
- 2004-03-02 CN CNA2004100063793A patent/CN1560214A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
| CN101602990B (en) * | 2009-01-22 | 2013-03-27 | 李敬龙 | Brewing method of original slurry kirschwasser |
| 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 |
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN101942378B (en) * | 2010-09-26 | 2012-09-26 | 徐同泰食品科技有限公司 | Method for brewing cherry fruit wine |
| CN101962609A (en) * | 2010-11-08 | 2011-02-02 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN101962609B (en) * | 2010-11-08 | 2012-07-04 | 淮海工学院 | Method for brewing cherry fruit wine |
| CN103184122A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103184123B (en) * | 2011-12-29 | 2014-06-11 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103184122B (en) * | 2011-12-29 | 2014-06-11 | 洛阳理工学院 | Production process for peony-cherry fermented fruit wine |
| CN103173313A (en) * | 2013-03-01 | 2013-06-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
| CN105238656B (en) * | 2015-11-25 | 2018-08-03 | 湖南鼎康酒业发展有限公司 | The production technology of Chinese data wine is impregnated in a kind of brewing |
| CN110760414A (en) * | 2019-10-21 | 2020-02-07 | 四川三鲜生态农业有限公司 | Cherry fruit wine making process |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |