Cherry should first be selected not to be ripe and moldy, then disinfected and then fermented. It is very important to hold down the juice, and then seal it and wait for two months.

Fermentation is to produce alcohol and carbon dioxide from the sugar in cherry juice by yeast. The pre-fermentation process of cherry wine is that the peel juice is mixed together, and the yeast has been inserted into the juice when the cherry is broken. The best fermentation temperature is 15~25℃, and it is easy to dissipate heat in a small container, which can generally reach no more than 32℃. (10 kg cherry plus 5g yeast)

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Cherry wine can be stored for 8- 12 months. Generally, it can be drunk within one week after brewing, and it can be shaken evenly for an average of three days. On the basis of preserving the original components of cherry, the sugar was decomposed by fermentation to produce a healthy and nutritious fruit wine. Cherry wine has become a new fashion consumption with its unique flavor and color.

Brewed cherry wine, because of the addition of rock sugar, has no sour taste, plus the fruity smell of cherry, it becomes very sweet and smooth.

Iron is the raw material for synthesizing human hemoglobin, which is of great significance to women. In addition, although cherries are good, be careful not to eat too much. Because it contains a certain amount of cyanoside besides iron.

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