Research On Fermenting Process Of Cherry Wine

Naweng cherry is one cherry cultivar that is widely planted in Hanyuan County of Sichuan province. In this experiment, Naweng cherry fruit was collected to make cherry wine. Some maturity indexes were determined to clarify their change trends during maturity period. On these trends the best harvest time of Naweng cherry for winemaking was tried to obtain. In the fermentation of cherry winemaking, four different levels of fermentation temperature was designed, 24℃, 26℃, 28℃a nd 30℃. To confirm the best fermentation days, some fermentation indexes, such as sugar content, titrate acidity, pH value, alcohol degree, total phenol, tannin, and anthocyanin's contents, were detected and compared after fermenting at 3d, 5d,7d, 9d, 11d. After fermentation, aging acceleration of cherry wine was investigated by the methods of 5, 10, 20, 30 days treatments at 45℃under opening or enclosing heat treatments. Through analyzing sugar content, titrate acidity, pH value, alcohol degrees, total phenols, tannin, and pigment content of wine samples from the different fermentation time and of different fermentation temperatures, and coupling with sensory analysis, the best cheery winemaking process was to be selected.The results showed that with the development of maturity of cherry, the juice yielding percent, soluble solids, total sugar, while acidity decreases. The maturity of soluble solids from 12% to 13%, total acid 8.5 g/L, total sugar 115.0 g/kg, sugar/acid ratio of 13.5, was the best harvest time for cherry winemaking. The optimal cheery wine making process was: The fermentation duration was 9 days, the fermentation temperature was 26℃,and the best condition of acceleration of cherry wine mature were as follow: 45℃enclosing heat treatment for 20 days. Cherry wine have good flavor and luster in these conditions.