CN105820924A - Cherry wine and method for making cherry wine - Google Patents
Cherry wine and method for making cherry wine Download PDFInfo
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- CN105820924A CN105820924A CN201610316804.1A CN201610316804A CN105820924A CN 105820924 A CN105820924 A CN 105820924A CN 201610316804 A CN201610316804 A CN 201610316804A CN 105820924 A CN105820924 A CN 105820924A
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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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Abstract
The invention relates to cherry wine and a method for making the cherry wine and belongs to the technical field of wine brewing. According to the main technical scheme, the cherry wine is made mainly by mixing and fermenting tomentosa cherries and white sugar or rock candy according to the mass ratio of 10:1-5:1, and the mass ratio of tomentosa cherries to white sugar or rock candy is preferentially 7:1. The method for making the cherry wine mainly includes the steps of preprocessing, squeezing, primary fermentation, secondary fermentation, postprocessing and the like. Natural wild tomentosa cherries are selected to make the cherry wine, have the environment-friendly characteristic and do not contain additives. According to the making process, natural fermentation is simple and easy to operate, the fermented cherry wine is crystal red, clear, transparent, sweet and mellow in taste, cool, pure and lasting and fragrant in aftertaste.
Description
Technical field
The invention belongs to drinks technology and brewing technology, be specifically related to a kind of cherry wine and cherry wine
Preparation method.
Background technology
Nanking cherry (Cerasus tomentosa) is commonly called as Fructus Pruni Tomentosae, Fructus seu semen pruni szechuanicae, widely distributed
In the North China of China, northwest and various places, northeast, its strong stress resistance, it is easy to breeding, is that fruit tree educates
The good stock of Seedling, fruit 6-7 month is ripe, and soft and succulency, keeping quality is poor, places several days
Will rot, eat utilization rate raw low.
With the cherry wine of ripe cherry fruit brew, fragrance and the clear soft mellow ester with Fructus Pruni pseudocerasi are fragrant
Taste, bright in colour, in rose or pale red, deeply liked by some personages that sample wine.Tradition
The sweat of brewing technology of cherry wine mainly complete before squeezing the juice, taste is ripe slow, aging
Phase is long, generally requires some extra power equipment, relatively costly.Additionally sweat all adds
Add the additive such as yeast, edible ethanol, caused cost high and product contains additive and do not meets
Instantly consumer's pursuit to the theory such as green, healthy, currently without being specifically designed for Nanking cherry wine
With and preparation method thereof research technique.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of cherry wine, select wild
Nanking cherry, it has the feature of environmental protection, and without any additive, and preparation technology uses
Natural fermentation is simple to operation, and the cherry wine that fermentation prepares is ruby red, limpid transparent, cherry
The smell of fruits is very sweet for Fructus Persicae, and taste and sweet mouthfeel is mellow, and refreshing happy pure, lasting taste is the most fragrant.
Technical scheme is as follows: a kind of cherry wine, by mass ratio is mainly
The Nanking cherry of 10:1-5:1 and white sugar (or crystal sugar) mixed fermentation obtain, described mass ratio
It is preferably 7:1.
Present invention simultaneously provides the preparation method of a kind of cherry wine, the method comprises the steps:
(1) pretreatment: wash material, air-dry and do not have moisture to Fructus Pruni pseudocerasi surface；
(2) squeeze the juice: being crushed by air-dried Fructus Pruni pseudocerasi, Nux Pruni pseudocerasi completely retains, by broken cherry
Fructus Persicae meat, Nux Pruni pseudocerasi mix with white sugar (or crystal sugar), and whole materials enter just fermentation；
(3) just fermentation: carrying out under room temperature airtight condition, there is twice extraction fermented product impurity period
Process, take for the first time part Nux Pruni pseudocerasi, second time takes out residue Nux Pruni pseudocerasi and sarcocarp；
(4) ferment in second time: just after fermentation, the serosity obtained is fermented, at the airtight bar of room temperature
Carry out under part；
(5) post processing: by the serosity of ferment in second time through precipitating, filter, sterilizing, fill i.e. obtain cherry
Fructus Persicae wine.
Further, described sterilization is physical sterilization method.
Further, step (3) described first time takes out Nux Pruni pseudocerasi and accounts for all material gross masses
30-35%, preferably 30%.
Further, the fermentation time of the described just fermentation of step (3) is 4-6 month, preferably
It it is 4 months.
Further, the fermentation time of step (4) described ferment in second time is 6-8 month, excellent
Elect 7 months as.Fermentation at the beginning of the present invention learns from else's experience lasts about 10-14 month with ferment in second time, i.e.
Obtain wine liquid；The wine liquid obtained is carried out sarcocarp precipitation, and filtering tank filters.Cherry wine is whole
Preparation process about 10-14 month, carrying out at normal temperatures, temperature controls at 10-35 DEG C, preferably
Temperature range be 18-35 DEG C, the humidity of external environment condition is not had particular/special requirement.
The present invention is claimed the Nanking cherry wine prepared according to the method described above simultaneously.
Beneficial effects of the present invention is as follows:
(1) the Nanking cherry wine that the present invention provides uses 100% wild Nanking cherry juice and white sugar (or ice
Sugar), anhydrous, additive and preservative and without leaven are a kind of pure naturals without
The green beverage of public hazards.
(2) the Nanking cherry wine wine body that the present invention provides is ruby red, and limpid transparent, aroma is strong,
Taste and sweet mouthfeel is mellow, and refreshing happy pure, lasting taste is the most fragrant.
(3) present invention provide cherry wine preparation method by Nux Pruni pseudocerasi together with Fructus Pruni pseudocerasi sarcocarp airtight
Normal temperature fermentation, and at twice Nux Pruni pseudocerasi is taken out during fermentation so that will not during fermentation
Produce microbiological contamination, alcoholic strength is not enough or alcoholic strength crosses the situation that high fermentation is failed, and finished product
Exterior quality good, mellow in taste；The preparation method of the cherry wine that the present invention provides is simple, and
Without the adition process of any food additive, and airtight room temperature during fermentation, it is not necessary to too much people
Industry control system, saves human cost.
Accompanying drawing explanation
Fig. 1 is the examining report 1 of the present invention；
Fig. 2 is the examining report 2 of the present invention；
Fig. 3 is the flow chart of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, as without special in following embodiment
Different explanation, the experimental technique used is conventional method, and material therefor, reagent etc. all can be from
Biological or chemical company buys, as preferably: Nanking cherry (meets GB2762, GB2763
Regulation) selected from old cap mountain breeze scenic spot, Pulandian City, Dalian, crystal sugar (meets the rule of QB/T1173
Fixed) purchased from honeydew garden, Nanjing sugar industry company limited.
Embodiment 1
(1) pretreatment: clean Nanking cherry use water, removes the impurity dust of Nanking cherry surface attachment
Deng；And will clean after Nanking cherry put in air-dry machine air-dry；Crystal sugar is pulverized；
(2) squeeze the juice and crystal sugar mixes: air-dried Nanking cherry 20kg is crushed, the core of Nanking cherry
Complete reservation, mixes broken Nanking cherry sarcocarp, Nanking cherry core with finely divided ice sugar 2kg
Uniformly；
(3) just fermentation: all material mixed fermentations take out Nanking cherry core 7.7kg in 3 months, will be surplus
Excess material carries out airtight room temperature and continues fermentation to 4 months；Take out residue Nux Pruni pseudocerasi and sarcocarp obtains
Serosity enters ferment in second time；
(4) ferment in second time: ferment in second time is the process of complete serosity fermentation, room temperature sealed fermenting 6
Individual month；
(5) wine liquid is obtained: last about 10 months through just fermentation, ferment in second time, obtain wine liquid；
(6) filtering: the first step takes out the sarcocarp precipitation of container bottom, second step uses filtering tank to enter
Row filters；
(7) sterilization: the wine liquid filtered is carried out ultraviolet sterilization；
(8) fill: rinsed by bottle bottle cleaning machine, fills a wine cup for and carries out to filling machine from the input of fill tank
Fill；
(9) lamp inspection: check in bottle whether have impurity；
(10) pack, put in storage: the finished product installed is checked by bottle, in qualified rear loading case,
Warehouse-in；
(11) storage transport: the temperature remains within the normal range for warehouse for finished product, cleans dry, pollution-free, free from extraneous odour, fortune
Defeated vehicle cleaning is pollution-free.
Embodiment 2
(1) pretreatment: clean Nanking cherry use water, removes the impurity of Nanking cherry surface attachment
Dust etc.；And will clean after Nanking cherry put in air-dry machine air-dry；Crystal sugar is pulverized；
(2) squeeze the juice and white sugar mixes: air-dried Nanking cherry 20kg is crushed, the core of Nanking cherry
Complete reservation, mixs homogeneously broken Nanking cherry sarcocarp, Nanking cherry core with white sugar 2.8kg；
(3) just fermentation: all material mixed fermentations take out Nanking cherry core 8kg in 4 months, will residue
Material carries out airtight room temperature and continues fermentation to 6 months；Take out residue Nux Pruni pseudocerasi and sarcocarp is starched
Liquid enters ferment in second time；
(4) ferment in second time: ferment in second time is the process of complete serosity fermentation, room temperature sealed fermenting 8
Individual month；
(5) wine liquid is obtained: last about 14 months through just fermentation, ferment in second time, obtain wine liquid；
(6) filtering: the first step takes out the sarcocarp precipitation of container bottom, second step uses filtering tank to enter
Row filters；
(7) sterilization: the wine liquid filtered is carried out ultraviolet sterilization；
(8) fill: rinsed by bottle bottle cleaning machine, fills a wine cup for and carries out to filling machine from the input of fill tank
Fill；
(9) lamp inspection: check in bottle whether have impurity；
(10) pack, put in storage: the finished product installed is checked by bottle, in qualified rear loading case,
Warehouse-in；
(11) storage transport: the temperature remains within the normal range for warehouse for finished product, cleans dry, pollution-free, free from extraneous odour, fortune
Defeated vehicle cleaning is pollution-free.
Embodiment 3
(1) pretreatment: clean Nanking cherry use water, removes the impurity of Nanking cherry surface attachment
Dust etc.；And will clean after Nanking cherry put in air-dry machine air-dry；Crystal sugar is pulverized；
(2) squeeze the juice and crystal sugar mixes: air-dried Nanking cherry 20kg is crushed, the core of Nanking cherry
Complete reservation, mixes broken Nanking cherry sarcocarp, Nanking cherry core with finely divided ice sugar 4kg
Uniformly；
(3) just fermentation: all material mixed fermentations take out Nanking cherry core 7.2kg in 3 months, will be surplus
Excess material carries out airtight room temperature and continues fermentation to 5 months；Take out residue Nux Pruni pseudocerasi and sarcocarp obtains
Serosity enters ferment in second time；
(4) ferment in second time: ferment in second time is the process of complete serosity fermentation, room temperature sealed fermenting 7
Individual month；
(5) wine liquid is obtained: last about 12 months through just fermentation, ferment in second time, obtain wine liquid；
(6) filtering: the first step takes out the sarcocarp precipitation of container bottom, second step uses filtering tank to enter
Row filters；
(7) sterilization: the wine liquid filtered is carried out ultraviolet sterilization；
(8) fill: rinsed by bottle bottle cleaning machine, fills a wine cup for and carries out to filling machine from the input of fill tank
Fill；
(9) lamp inspection: check in bottle whether have impurity；
(10) pack, put in storage: the finished product installed is checked by bottle, in qualified rear loading case,
Warehouse-in；
(11) storage transport: the temperature remains within the normal range for warehouse for finished product, cleans dry, pollution-free, free from extraneous odour, fortune
Defeated vehicle cleaning is pollution-free.
Subjective appreciation table 1
Prepared Nanking cherry wine is carried out local flavor, color and luster, the evaluation of alcoholic strength index, as above table
It is shown in 1: the smell of fruits is very sweet for the Nanking cherry wine Fructus Pruni pseudocerasi prepared, and taste and sweet mouthfeel is mellow, refreshing happy pure,
Lasting taste is the most fragrant, and alcoholic strength, at about 10 degree (as shown in accompanying drawing 1-2), is a kind of quality
Excellent fruit wine.
Above the specific embodiment of the invention and application effect are explained in detail, but this
Bright it is not limited to above-mentioned embodiment, in the ken that those skilled in the art are possessed,
Can also various changes can be made without departing from the inventive concept of the premise.
Claims (8)
1. a cherry wine, it is characterised in that mainly by the hair cherry that mass ratio is 10:1-5:1
Fructus Persicae and white sugar (or crystal sugar) mixed fermentation obtain.
2. cherry wine as claimed in claim 1, it is characterised in that described Nanking cherry and white sugar
(or crystal sugar) mass ratio is 7:1.
3. the preparation method of a cherry wine, it is characterised in that comprise the steps:
(1) pretreatment: wash material, air-dry；
(2) squeeze the juice: being crushed by air-dried Fructus Pruni pseudocerasi, Nux Pruni pseudocerasi completely retains, by broken cherry
Fructus Persicae meat, Nux Pruni pseudocerasi mix with white sugar (or crystal sugar), and whole materials enter just fermentation；
(3) just fermentation: at a temperature of 10-35 DEG C, sealed fermenting, period has twice extraction to send out
The process of ferment thing impurity, takes part Nux Pruni pseudocerasi for the first time, and second time takes out residue Fructus Pruni pseudocerasi
Core and sarcocarp, obtain serosity；
(4) ferment in second time: just after fermentation, the serosity obtained is carried out ferment in second time, at 10-35 DEG C
At a temperature of, sealed fermenting；
(5) post processing: by the serosity of ferment in second time through precipitating, filter, sterilizing, fill i.e. obtain cherry
Fructus Persicae wine.
4. the preparation method of cherry wine as claimed in claim 3, it is characterised in that step (5)
Described sterilization is physical sterilization method.
5. the preparation method of cherry wine as claimed in claim 3, it is characterised in that step (3)
Described part Nux Pruni pseudocerasi accounts for the 30-35% of all material gross masses.
6. the preparation method of cherry wine as claimed in claim 3, it is characterised in that step (3)
The fermentation time of described first fermentation is 4-6 month.
7. the preparation method of cherry wine as claimed in claim 3, it is characterised in that step (4)
The fermentation time of described ferment in second time is 6-8 month.
8. a Nanking cherry wine, it is characterised in that be according to the side described in claim 3 by Nanking cherry
Method prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610316804.1A CN105820924A (en) | 2016-06-13 | 2016-06-13 | Cherry wine and method for making cherry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610316804.1A CN105820924A (en) | 2016-06-13 | 2016-06-13 | Cherry wine and method for making cherry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105820924A true CN105820924A (en) | 2016-08-03 |
Family
ID=56530652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610316804.1A Pending CN105820924A (en) | 2016-06-13 | 2016-06-13 | Cherry wine and method for making cherry wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN105820924A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434165A (en) * | 2016-12-02 | 2017-02-22 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | Cherry health care wine and preparation method thereof |
| CN110373300A (en) * | 2019-07-19 | 2019-10-25 | 刘焕照 | A kind of brew method of cherry wine |
| CN112126556A (en) * | 2020-08-11 | 2020-12-25 | 左中琦 | Formula and preparation method of cherry wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312825A (en) * | 2014-10-13 | 2015-01-28 | 山东益源环保科技有限公司 | Brewing method of raw pulp cherry red wine |
-
2016
- 2016-06-13 CN CN201610316804.1A patent/CN105820924A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312825A (en) * | 2014-10-13 | 2015-01-28 | 山东益源环保科技有限公司 | Brewing method of raw pulp cherry red wine |
Non-Patent Citations (1)
| Title |
|---|
| 李雁冰: "毛樱桃酒自酿技术", 《现代农业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434165A (en) * | 2016-12-02 | 2017-02-22 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | Cherry health care wine and preparation method thereof |
| CN110373300A (en) * | 2019-07-19 | 2019-10-25 | 刘焕照 | A kind of brew method of cherry wine |
| CN112126556A (en) * | 2020-08-11 | 2020-12-25 | 左中琦 | Formula and preparation method of cherry wine |
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Application publication date: 20160803 |
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