Cherry wine
Cherry Wine , one of cherries produced wine-like drink , one of the most popular forms of fruit wine and fruit wines.
Under the cherry species particularly suitable because of their acidity Schattenmorelle for wine production. Sweet cherries, on the other hand, are not suitable for winemaking without the addition of an acid. The cherries should be pitted carefully before fermentation, as the stones can release toxic hydrogen cyanide.
Cherry wine is obtained either through juice fermentation or through maceration. In the first variant, the cherries are first crushed and the juice is squeezed out. Then sugar and yeast, and in the case of sweet cherry juice, usually also lactic acid to increase the acidity , are added. The juice is then allowed to ferment. During the mash fermentation, the fruits are crushed and the entire so-called mash is mixed with yeast. Only after the mash has fermented for a few days is the juice pressed and possibly also mixed with sugar, which serves as a nutrient for the yeast. The higher the sugar content, the higher the alcohol content.
The cherry wine is widely regarded as a hobby product or as a "cheap substitute" for wine made from grapes . With an appropriate selection of the raw material, ie only healthy and fully ripe fruits and careful processing, high quality wines can be obtained from the cherries.
In addition to cherry wine, cherry sparkling wine and cherry vinegar are now available.
Individual evidence
- ↑ Basic recipe for mash fermentation http://www.geist-im-glas.com/fruchtwein_maische.htm