CN108504492A - A kind of cherry fruit wine and its brewing method - Google Patents
A kind of cherry fruit wine and its brewing method Download PDFInfo
- Publication number
- CN108504492A CN108504492A CN201810408920.5A CN201810408920A CN108504492A CN 108504492 A CN108504492 A CN 108504492A CN 201810408920 A CN201810408920 A CN 201810408920A CN 108504492 A CN108504492 A CN 108504492A
- Authority
- CN
- China
- Prior art keywords
- cherry
- parts
- fruit wine
- distiller
- weight
- 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
Links
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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- 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
Cherry fruit wine provided by the present invention is using cherry fresh fruit as made of raw material brewing, its brewing process is 1) to make distiller's yeast；2) cherry fresh fruit is broken；3) plus distiller's yeast ferments；4) it ferments；5) it filters；6) tank switching obtains cherry fruit wine.The present invention uses special distiller's yeast, fermenting and producing cherry fruit wine, manufactured cherry fruit wine wine finished color is micro- red, remains the original flavor of cherry, and it is beneficial to health, alcoholic strength is low, can prevent hypoferric anemia, and can build up health, brain tonic and intelligence development, can also beauty treatment stay and hold, keep skin ruddy tender white, remove wrinkle ecchymose removing.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, more particularly to the method for a kind of cherry fruit wine and its brewing.
Background technology
Cherry, is general designation of certain prunus class plants, including cherry subgenus, sour cherry subgenus, laural cherry subgenus etc., and flower is known as
Oriental cherry, fruit can be edible as fruit, and appearance is bright in colour, sparkling and crystal-clear beautiful, red such as agate, Huang such as congealed fat.The nutrition of cherry
Be worth it is very high, containing abundant ferro element, advantageous green blood, and containing phosphorus, magnesium, potassium, the content of vitamin A is higher by than apple
4-5 times of cherry heat, it is sweet in flavor, have effects that QI invigorating, invigorating the spleen and stomach, wind-damp dispelling.Often feeding cherry can supplement in vivo to ferro element
Demand, promote hemoglobin regeneration, can not only prevent hypoferric anemia, but also can build up health, brain tonic and intelligence development, moreover it is possible to which beauty treatment is stayed
Hold, keeps skin ruddy tender white, remove wrinkle ecchymose removing.
The taste of cherry is fine, mostly uses directly edible, the acidity height of cherry, develop the deep processing of cherry delicious in taste
Product, at a urgent issue, cherry is urgently opened in addition to tart flavour, the flavor substance of also some other pleasant
Send out deep processed product.It is a good thinking to be prepared into fruit wine, and patent CN99114292.6 discloses the system of cherry wine
Preparation Method, using cherry as raw material, edible alcohol, active dry yeast strain are made as fermenting microbe, and brewing goes out
Wine rate is high, and still, the taste of the wine of the brewing is suitable with common white spirit, loses the original flavor of cherry.
Invention content
The present invention is that the distiller's yeast of cherry fruit wine is made by improvement in order to overcome above-mentioned defect in the prior art, proposes one
Kind cherry fruit wine and its method of brewing.
A kind of cherry fruit wine and its brewing method, the cherry fruit wine are made using the raw material of following parts by weight by brewing
At：100-120 parts of cherry fresh fruit, 0.4-1 parts of distiller's yeast, 200-260 parts of water.
The distiller's yeast is prepared with the following method：
The flower of Prunella vulgaris is smashed to pieces, the water grinding of 0.8-1.2 times of parts by weight, the juice of exudation is added to use filtered through gauze,
Filtered fluid is made, then adds the water dilution for accounting for 25-50 times of parts by weight of filtered fluid, koji-making liquid is made, by koji-making liquid and shallow lake
Powder is according to mass ratio 1: the ratio of (1-3) is uniformly mixed, and is put into mold and is compacted, knee-piece is made, by the knee-piece in temperature 25-
It 30 DEG C, ferments 30-45 days under conditions of relative humidity 35-50% and is made.
The starch is wheaten starch, cornstarch, starch from sweet potato, small rice starch, Red Bean Starch, one in green starch
Kind or more than one.
A kind of above-mentioned cherry fruit wine and its brewing method, carry out in accordance with the following steps：
(1) green grain, mould grain, broken grain in cherry fresh fruit are chosen, cleans up, according to parts by weight, takes 100-120 parts to choose
The cherry chosen；
(2) cherry is ground into cherry Normal juice；
(3) according to parts by weight, 200-260 parts of water intaking is added in cherry Normal juice, and 0.4-1 parts of distiller's yeasts are then added, and is mixed
Close uniform, loading fermentation tank；
(4) it keeps fermentation jar temperature at 26-28 DEG C, ferments 45-80 days；
(5) it filters, it is filling.
The filtering uses cotton cake filtering machine, filter pressure 0.8-1.2kg/cm2.
Compared with prior art, the present invention has the advantages that：The present invention uses conventional brew method, is with cherry
Raw material, using special distiller's yeast, fermenting and producing cherry fruit wine, manufactured cherry fruit wine wine finished color is micro- red, remains cherry
Original flavor, and it is beneficial to health, alcoholic strength is low, can prevent hypoferric anemia, and can build up health, brain tonic and intelligence development,
Can also beauty treatment stay and hold, keep skin ruddy tender white, remove wrinkle ecchymose removing.
Specific implementation mode
The specific implementation mode of the present invention is described in detail below, it is to be understood that protection scope of the present invention is not
It is restricted by specific implementation.
Embodiment 1
A kind of cherry fruit wine and its brewing method, the cherry fruit wine are made using the raw material of following parts by weight by brewing
At：100 parts of cherry fresh fruit, 0.4 part of distiller's yeast, 200 parts of water.
The distiller's yeast is prepared with the following method：
The flower of Prunella vulgaris is smashed to pieces, the water grinding of 0.8 times of parts by weight, the juice of exudation is added to use filtered through gauze, be made
Then filtered fluid adds the water dilution for accounting for 25 times of parts by weight of filtered fluid, koji-making liquid is made, koji-making liquid is pressed with wheaten starch
According to the ratio mixing of mass ratio 1: 1, it is put into mold and is compacted, knee-piece is made, by the knee-piece in 26 DEG C of temperature, relative humidity
It ferments 30 days and is made under conditions of 35%.
A kind of above-mentioned cherry fruit wine and its brewing method, carry out in accordance with the following steps：
(1) green grain, mould grain, broken grain in cherry fresh fruit are chosen, cleans up, according to parts by weight, takes 100 parts of selects
Cherry；
(2) cherry is ground into cherry Normal juice；
(3) according to parts by weight, 200 parts of water intaking is added in cherry Normal juice, and 0.4 part of distiller's yeast is then added, and is uniformly mixed,
It is packed into fermentation tank；
(4) it keeps fermentation jar temperature at 26 DEG C, ferments 45 days；
(5) cotton cake filtering machine is used to filter, filter pressure 0.9kg/cm2 is filling.
Manufactured cherry fruit wine finished color is micro- red, remains the original flavor of cherry fruit wine, and be beneficial to health,
Alcoholic strength is 17 degree.
Embodiment 2
A kind of cherry fruit wine and its brewing method, the cherry fruit wine are made using the raw material of following parts by weight by brewing
At：120 parts of cherry, 1 part of distiller's yeast, 260 parts of water.
The distiller's yeast is prepared with the following method：
Sophora flower is smashed to pieces, the water grinding of 1.2 times of parts by weight, the juice of exudation is added to use filtered through gauze, filtered fluid is made,
Then the water dilution for accounting for 50 times of parts by weight of filtered fluid is added, koji-making liquid is made, by koji-making liquid and wheaten starch according to quality
Ratio mixing than 1: 3, is put into mold and is compacted, knee-piece is made, by the knee-piece in 26 DEG C of temperature, the item of relative humidity 45%
It ferments 45 days and is made under part.
A kind of above-mentioned cherry fruit wine and its brewing method, carry out in accordance with the following steps：
(1) green grain, mould grain, broken grain in cherry fresh fruit are chosen, cleans up, according to parts by weight, takes 120 parts of selects
Cherry；
(2) cherry is ground into cherry Normal juice；
(3) according to parts by weight, 260 parts of water intaking is added in cherry Normal juice, and 1 part of distiller's yeast is then added, and is uniformly mixed, dress
Enter fermentation tank；
(4) it keeps fermentation jar temperature at 26 DEG C, ferments 45 days；
(5) cotton cake filtering machine is used to filter, filter pressure 1.0kg/cm2 is filling.
Manufactured cherry fruit wine finished color is micro- red, remains the original flavor of cherry fruit wine, and be beneficial to health,
Alcoholic strength is 16 degree.
Embodiment 3
A kind of cherry fruit wine and its brewing method, the cherry fruit wine are made using the raw material of following parts by weight by brewing
At：110 parts of cherry fresh fruit, 0.7 part of distiller's yeast, 230 parts of water.
The distiller's yeast is prepared with the following method：
The flower of Prunella vulgaris is smashed to pieces, the water grinding of 1 times of parts by weight, the juice of exudation is added to use filtered through gauze, be made
Then filtrate adds the water dilution for accounting for 40 times of parts by weight of filtered fluid, koji-making liquid is made, by koji-making liquid and starch from sweet potato according to
The ratio of mass ratio 1: 2 mixes, and is put into mold and is compacted, knee-piece is made, by the knee-piece in 30 DEG C of temperature, relative humidity 40%
Under conditions of ferment 45 days and be made.
A kind of above-mentioned cherry fruit wine and its brewing method, carry out in accordance with the following steps：
(1) green grain, mould grain, broken grain in cherry fresh fruit are chosen, cleans up, according to parts by weight, takes 110 parts of selects
Cherry；
(2) cherry is ground into cherry Normal juice；
(3) according to parts by weight, 230 parts of water intaking is added in cherry Normal juice, and 0.7 part of distiller's yeast is then added, and is uniformly mixed,
It is packed into fermentation tank；
(4) it keeps fermentation jar temperature at 27 DEG C, ferments 60 days；
(5) cotton cake filtering machine is used to filter, filter pressure 0.8kg/cm2 is filling.
Manufactured cherry fruit wine finished color is micro- red, remains the original flavor of cherry fruit wine, and be beneficial to health,
Alcoholic strength is 18 degree.
Experimental example 1
The obscure remissive treatment experimental method of face：Each embodiment and comparative example selects 60 obscure patients of face, is divided into
Treatment group (30) and control group (30), treatment group use the cherry fruit wine of embodiment 1-3, drink within every two days 1 time, every time
100ml, control group use 20 degree of common white spirit, drink within every two days 1 time, each 100ml, adhere to drinking 1 year.
The obscure remissive treatment experimental result of face：1 treatment group of embodiment has 22 patient facial regions are obscure to be alleviated, and implements
2 treatment group of example has 24 patient facial regions are obscure to be alleviated, and 3 treatment group of embodiment has 26 patient facial regions are obscure to be alleviated,
Control group does not have patient facial region is obscure to be alleviated, and separately having 6, sb.'s illness took a turn for the worse.
Experimental example 2
Rheumatism remissive treatment experimental method：Each embodiment and comparative example selects 60 rheumatisants, is divided into treatment
Group (30) and control group (30), treatment group use embodiment 1-3 cherry fruit wines, drink within every two days 1 time, each 100ml, compare
Group is drunk 1 time, each 100ml using 20 degree of common white spirit, is adhered to drinking 1 year for every two days.
Rheumatism remissive treatment experimental result：1 treatment group of embodiment has 20 patient's rheumatism to be alleviated, embodiment 2
Treatment group has 23 patient's rheumatism to be alleviated, and 3 treatment group of embodiment has 27 patient's rheumatism to be alleviated, and control group does not have
There is patient's rheumatism to be alleviated, separately there are 10, sb.'s illness took a turn for the worse.
Disclosed above is only several specific embodiments of the present invention, and still, the present invention is not limited to this, any ability
What the technical staff in domain can think variation should all fall into protection scope of the present invention.
Claims (5)
1. a kind of cherry fruit wine and its brewing method, which is characterized in that the cherry fruit wine uses the raw material of following parts by weight
It is made by brewing：100-120 parts of cherry fresh fruit, 0.4-1 parts of distiller's yeast, 200-260 parts of water.
2. a kind of cherry fruit wine and its brewing method according to claim 1, which is characterized in that the distiller's yeast uses such as lower section
It is prepared by method：
The flower of Prunella vulgaris will be smashed to pieces, the water grinding of 0.8-1.2 times of parts by weight, the juice of exudation is added to use filtered through gauze, system
At filtered fluid, the water dilution for accounting for 25-50 times of parts by weight of filtered fluid is then added, koji-making liquid is made, by koji-making liquid and starch
According to mass ratio 1: the ratio of (1-3) is uniformly mixed, and is put into mold and is compacted, knee-piece is made, by the knee-piece in temperature 25-30
DEG C, it ferments 30-45 days and is made under conditions of relative humidity 35-50%.
3. a kind of cherry fruit wine and its brewing method according to claim 2, which is characterized in that the starch forms sediment for wheat
Powder, cornstarch, starch from sweet potato, small rice starch, Red Bean Starch, the one or more in green starch.
4. a kind of cherry fruit wine described in claim 1 and its brewing method, which is characterized in that carry out in accordance with the following steps：
(1) green grain, mould grain, broken grain in cherry fresh fruit are chosen, cleans up, according to parts by weight, takes 100-120 parts of selects
Cherry；
(2) cherry is ground into cherry Normal juice；
(3) according to parts by weight, 200-260 parts of water intaking is added in cherry Normal juice, and 0.4-1 parts of distiller's yeasts are then added, and mixing is equal
It is even, it is packed into fermentation tank；
(4) it keeps fermentation jar temperature at 26-28 DEG C, ferments 45-80 days；
(5) it filters, it is filling.
5. a kind of cherry fruit wine according to claim 4 and its brewing method, which is characterized in that the filtering uses cottonseed cake
Filter, filter pressure 0.8-1.2kg/cm2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810408920.5A CN108504492A (en) | 2018-04-28 | 2018-04-28 | A kind of cherry fruit wine and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810408920.5A CN108504492A (en) | 2018-04-28 | 2018-04-28 | A kind of cherry fruit wine and its brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108504492A true CN108504492A (en) | 2018-09-07 |
Family
ID=63399493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810408920.5A Pending CN108504492A (en) | 2018-04-28 | 2018-04-28 | A kind of cherry fruit wine and its brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108504492A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521908A (en) * | 2019-09-02 | 2019-12-03 | 成都六然医疗科技有限公司 | A kind of potassium citrate effervescent tablet anti-trioxypurine composition |
| CN112375643A (en) * | 2020-11-20 | 2021-02-19 | 乌海市鑫双丰农业科技有限公司 | Cherry cultivation and fermentation process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468465A (en) * | 2013-08-13 | 2013-12-25 | 王战乐 | Making process for kirschwasser |
| CN103571699A (en) * | 2013-10-28 | 2014-02-12 | 李华 | Preparation method of encaved kirsch |
| CN105132238A (en) * | 2015-08-28 | 2015-12-09 | 王战乐 | Preparation process of cherry wine |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN105420032A (en) * | 2016-01-12 | 2016-03-23 | 马景建 | Golden Chinese date fruit wine |
| CN107254401A (en) * | 2017-07-25 | 2017-10-17 | 刘清山 | A kind of cherry wine and its brewing method |
-
2018
- 2018-04-28 CN CN201810408920.5A patent/CN108504492A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103468465A (en) * | 2013-08-13 | 2013-12-25 | 王战乐 | Making process for kirschwasser |
| CN103571699A (en) * | 2013-10-28 | 2014-02-12 | 李华 | Preparation method of encaved kirsch |
| CN105132238A (en) * | 2015-08-28 | 2015-12-09 | 王战乐 | Preparation process of cherry wine |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN105420032A (en) * | 2016-01-12 | 2016-03-23 | 马景建 | Golden Chinese date fruit wine |
| CN107254401A (en) * | 2017-07-25 | 2017-10-17 | 刘清山 | A kind of cherry wine and its brewing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521908A (en) * | 2019-09-02 | 2019-12-03 | 成都六然医疗科技有限公司 | A kind of potassium citrate effervescent tablet anti-trioxypurine composition |
| CN110521908B (en) * | 2019-09-02 | 2020-10-02 | 成都六然医疗科技有限公司 | Oral administration method of potassium citrate effervescent tablets for reducing uric acid |
| CN112375643A (en) * | 2020-11-20 | 2021-02-19 | 乌海市鑫双丰农业科技有限公司 | Cherry cultivation and fermentation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101606675B (en) | Method for producing green tea soycheese | |
| JP5364145B2 (en) | Black makgeolli manufacturing method | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN106071021A (en) | A kind of compound fruitcake of Fructus Mume Herba Passiflorae Caeruleae and preparation method thereof | |
| CN104336696A (en) | Nectarine and fruit vinegar beverage and preparation method thereof | |
| CN103637294A (en) | Preparation method of grape healthcare juice | |
| CN108504492A (en) | A kind of cherry fruit wine and its brewing method | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN105420032B (en) | A kind of golden jujube fruit wine | |
| CN105567497A (en) | Garlic juice and mulberry liquor | |
| CN108728307A (en) | A kind of cherry health fruit and preparation method thereof | |
| CN104962418A (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN111269780A (en) | Brewing method of high-degree blueberry fruit wine | |
| CN109349344A (en) | A kind of manufacture craft of black garlic Yoghourt | |
| CN107586687A (en) | Utilize the method for Bin fruit brewed fruit wine | |
| CN104974877A (en) | Method for making cherry wine | |
| KR20130118281A (en) | Processing method of rice for brewing alcoholic beverage and producing method of crude liquor, alcoholic beverage and cooked rice using the same | |
| CN103374493A (en) | Preparation method of Chinese yam health-preserving and health care wine | |
| CN105950429A (en) | Brewing method of vinegar containing tassel type and endive | |
| CN105815500A (en) | Liupao tea paste and making method | |
| CN105132239A (en) | Toasty hawthorn fruit wine capable of helping digestion | |
| CN109480153A (en) | A kind of hawthorn flavored drink preparation method | |
| CN103897921A (en) | Method for preparing healthcare tea wine for middle and old age people | |
| CN108048281A (en) | A kind of production method of the big mpd polypeptide rice wine of longan and lotus seed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180907 |
|
| WD01 | Invention patent application deemed withdrawn after publication |