Cider with low alcohol content and brewing method thereof

Abstract

The invention relates to a cider with low alcohol content, which is characterized in that the alcohol content of the cider with the low alcohol content is 3-7% v / v, the reducing sugar is 0-100g / L, the total acid is 4-8g / L calculated by malic acid, the free sulfur dioxide is not more than 50mg / L, the total sulfur dioxide is not more than 200mg / L, and the volatile acid is not more than 0.8g / L calculated by acetic acid; and the brewing method comprises the steps of separation, cleaning, juice extraction, pectinase clarification treatment, fermentation, clarification with a fining agent; freezing treatment; and preparing a finished product. The cider with the low alcohol content has the advantages that the alcohol content of the cider with the low alcohol content achieves 3-7% v / v, the cider is light yellow, clear and transparent, has no suspended solids and has elegant and fresh apple aroma, coordinated wine aroma, sweet and sour taste and fresh property, thereby being applicable to all ages and both sexes for drinking; and the brewing method is scientific, reasonable, simple and easy to control.

Description

(1) Technical field: [0001] The invention relates to cider and a brewing method, in particular to cider with low alcohol content and a brewing method. (two) background technology: [0002] my country is the country with the largest apple production in the world, with an annual output of more than 22 million tons, accounting for about 46% of the world's total apple production. The production period of apples is relatively concentrated, they are easy to be corrupted, and they are not durable. In addition to fresh food, one of the ways of deep processing is to produce cider. The alcohol content is all around 12% v / v, and the higher alcohol content limits the drinking of special groups such as women, the elderly and teenagers, and those who are not suitable for drinking, so there is an urgent need for a low-alcohol cider and its brewing method To meet the needs of different levels of the market, it can also partially solve the storage problem caused by the surplus of apples. ...

AI Technical Summary

Problems solved by technology

The production period of apples is relatively concentrated, they are easy to be corrupted, and they are not durable. In addition to fresh food, one of the ways of deep processing is to produce cider. The alcohol content is all around 12% v / v, and the higher alcohol content limits the drinking of special groups such as women, the elderly and teenagers, and those who are not suitable for drinking, so there is an urgent need for a low-alcohol cider and its brewing method To meet the needs of different levels of the market, but also to partially solve the storage problem caused by the surplus of apples

[0003] At present, the common cider is the cider with an alcohol content of about 12% v / v. In addition to its high alcohol content that limits the drinking of special groups, pectinase clarification at room temperature is often used in the brewing process. Vc (ascorbic acid) is used to inhibit miscellaneous bacteria and browning, and the temperature of the fermentation process is controlled relatively high, generally around 25°C. When the alcohol content reaches about 12%, only sulfurous acid is added to inhibit fermentation, and some cider is also aged. In this way, it is easy to make the taste of the finished wine dull, and weaken the typical aroma and refreshing taste of the apple itself.

[0004] The existing production method of fruit wine with low alcohol content is to reduce the alcohol content by dealing alcohol with high alcohol content such as 12% fruit wine through reverse osmosis or enzymatic hydrolysis dealcoholization. Big