1, cherry sorting: the harvested cherries will be sorted, the ripeness is not high, there is rot and insect damage to the large cherries screened out. Ensure that the cherries used for brewing are all ripe and fresh cherries.

2, de-stemming, cleaning, sterilization: the selected cherries are manually de-stemmed to avoid the bitter and astringent taste of the long stem affecting the taste of wine. Artificial de-stemming is the best de-stemming method that can be taken at present, which can remove the long stem well and also ensure the integrity of the fruit to avoid the loss of juice. Put the de-stemmed cherry fruit into pure water for cleaning, soaking sterilization.

3, crushing: put the processed cherries into the cherry special crusher for crushing, then the crushed mash is directly transported to the fermentation vessel.

4, fermentation: fermentation is the sugar in the cherry juice by the reaction of yeast to produce alcohol and carbon dioxide, the fermentation process of cherry wine is the skin and juice mixed together, the yeast is accessed to the juice when the cherry crushing, the temperature of fermentation is 15-25 ℃, and the whole process of brewing should not exceed 32 ℃.

5. Separation: After fermentation to a certain extent, the pips and the liquor are separated and the pips are removed.

6, aging: fermented cherry wine, generally need to age 12 months.