Guignolet
Guignolet (crème de Cerises) is a traditional in France produced fruit liqueur with about 18% alcohol content and is one of the French liqueur specialties.
Manufacturing
About 200 grams of fresh cherries per liter of liqueur are mashed and macerated in ethanol of agricultural origin . This ensures an intense aroma. Originally, black heart cherries ( Prunus avium subsp. Juliana) French Guigne noire as a very colorful variety, or griottes , which also belong to the species Prunus avium , were used for production. The cherry liqueur has a natural red color and smells intensely fruity. No coloring agent may be added. The addition of aromas of natural origin and nature-identical aroma components is permitted.
Individual evidence
- ↑ Erich Kolb (ed.): Spirituosentechnologie . 6th edition. Unchanged reprint. Behr, Hamburg 2004, ISBN 3-86022-997-4 , p. 356.
- ^ Peter Hahn: Lexicon of food law . Loose-leaf collection. Behr, Hamburg 1998, ISBN 3-86022-334-8 .
- ↑ Culinary Lexicon: ( Memento of the original from September 21, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. G- Guignolet
- ↑ Erich Kolb (ed.): Spirituosentechnologie . 6th edition. Unchanged reprint. Behr, Hamburg 2004, ISBN 3-86022-997-4 , p. 548
