Sweet cherry fermentation

Eresh fruits are strongly recommended in the human diet since they are rich in vitamins, dietary fibres, minerals and antioxidants. In particular, sweet cherries contain remarkable contents of polyphenols, such as anthocyanins, which give them the characteristic colour and antioxidant properties. Fermentation can further enhance the antioxidant properties of sweet cherries. Sweet cherry Prunusavium L.) puree fermented by selected autochthonous lactic acid bacteria (L. plantarum, Pediococ-cus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides) at 25 C for 36h has been reported to exhibit significantly higher DPPH radical-scavenging capacity compared to unfermented sweet cherry puree (Cagno etal., 2011). 

Cagno, R. D., Surico, R. R, Minervini, G., Rizzello, C. G., Lovino, R., Servili, M., et al. (2011). Exploitation of sweet cherry (Prunusavium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. Food Microbiology, 28,900-909. 

Fmit liquors are also called cherry or plum waters or bilberry or raspberry spirits. Production of fmit liquor will be illustrated by cherry and plum liquors. Kirschwasser is made mostly in southern Germany (Black Forest s cherry water), France and Switzerland (Chriesiwasser). Whole fruits of the various sweet cherry cultivars are partly crushed together with the seeds and are pounded into a pulp. The fruit is left to ferment for several weeks, using a pure yeast culture. The fermented mash is then distilled in a copper still on an open fire or is heated with steara... 

---