Cider with low alcohol content and brewing method thereof

A low-alcohol, cider technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of easy corruption, dull taste of finished wine, low alcohol content, etc., and achieve wine aroma and taste Harmonious, scientific and reasonable effect of brewing method

A low-alcohol, cider technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of easy corruption, dull taste of finished wine, low alcohol content, etc., and achieve wine aroma and taste Harmonious, scientific and reasonable effect of brewing method

CN101709254AInactive Publication Date: 2010-05-19TIANJIN AGRICULTURE COLLEGE
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of cider with low alcohol content, it is characterized in that the alcohol degree of described cider with low alcohol content is 3% v / v, reducing sugar is 100g / L, and total acid is 8g / L in terms of malic acid, The free sulfur dioxide is 50mg / L, the total sulfur dioxide is 200mg / L, and the volatile acid is 0.8g / L in terms of acetic acid.

[0019] The brewing method of above-mentioned low-alcohol cider is characterized in that the steps are as follows:

[0020] (1) Sorting and cleaning: take high-quality, ripe apples as raw materials, soak them with 2% dilute hydrochloric acid solution to remove pesticide pollution, rinse them with clean water, then drench them, crush them and remove the cores;

[0021] (2) Juicing: the apple block that step (1) obtains is squeezed into juice, and the mass concentration that adds food grade is the sulfurous acid solution of 6% simultaneously, and free SO in the fruit juice Content is adjusted to 100mg / L, then accordin...

Embodiment 2

[0029] Embodiment 2: a kind of cider with low alcohol content, it is characterized in that the alcohol content of described cider with low alcohol content is 7% v / v, reducing sugar is 0.4g / L, and total acid is 4g / L in terms of malic acid , free sulfur dioxide is 40mg / L, total sulfur dioxide is 100mg / L, and volatile acid is 0.4g / L in terms of acetic acid.

[0030] The brewing method of above-mentioned low-alcohol cider is characterized in that the steps are as follows:

[0031] (1) Sorting and cleaning: take high-quality, ripe apples as raw materials, soak them with 2% dilute hydrochloric acid solution to remove pesticide pollution, rinse them with clean water, then drench them, crush them and remove the cores;

[0032] (2) Juicing: the apple block that step (1) obtains is squeezed into juice, and the mass concentration that adds food grade is 7% sulfurous acid solution simultaneously, in the fruit juice, free SO Content is adjusted to 60mg / L, then according to apple juice Pro...

Embodiment 3

[0040] Embodiment 3: a kind of cider with low alcohol content, it is characterized in that the alcohol degree of described cider with low alcohol content is 5% v / v, reducing sugar is 40g / L, and total acid is 6g / L in terms of malic acid, The free sulfur dioxide is 40mg / L, the total sulfur dioxide is 150mg / L, and the volatile acid is 0.6g / L in terms of acetic acid.

[0041] The brewing method of above-mentioned low-alcohol cider is characterized in that the steps are as follows:

[0042] (1) Sorting and cleaning: take high-quality, ripe apples as raw materials, soak them with 1.5% dilute hydrochloric acid solution to remove pesticide pollution, rinse them with clean water, then drench them, crush them and remove the cores;

[0043] (2) Juicing: the apple block that step (1) obtains is squeezed into juice, and the mass concentration that adds food grade is the sulfurous acid solution of 6.5% simultaneously, and free SO in the fruit juice Content is adjusted to 80mg / L, then accord...

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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. ...

Claims

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Application Information

Patent Timeline
19 May 2010
Publication
CN101709254A
IPC
C12G3/02; C12R1/865
Inventors
崔艳; εˆ˜ι‡‘η¦