| 摘要 |
Fruit wines made from drupes, especially morello cherries, are prepared as follows: fruit is comminuted, prefermented and the fruit juice is separated. The juice is fermented in the presence of added sugar and yeast. Finally, the wine is decanted. 100 pts.wt. washed, stalk and kernel free fully ripened fruit is mixed with 5-10 pts wt. kernel containing fruit and 1-10 pts.wt. sweet almonds. The mixture is ground. 0.002-0.004 pts.wt. of wine sulfur preferably potassium-meta bisulfite per 100 pts wt. of fruit are sprinkled in. The mixture is homogenized and kept in a fermentation vat for 1 1/2 - 2 days. Juices are separated by pressing. The juice is diluted with water and 0.1-1.0 pt.wt. of sugar and optionally 0.02-0.05 pts.wt. wine yeast to each l of diluted juices. homogenized juices are transferred to a barrel at a less than 20 [deg]C. Wine is decanted several times and kept topped up to the brim. The clarified wine is optionally filtered, bottled, or the decanted wine undergoes a post-fermentation process, is optionally filtered and bottled. |
