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Brewing process of apple unblended wine and preparation method of apple unblended series wine

A technology of apples and raw wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of difficult control of the quality stability of cider industrial products, increase the post-processing process of cider, and cause poor quality of cider Taste and other issues, to achieve the effects of reduced oxidation, accelerated fermentation speed, and increased alcohol content

Inactive Publication Date: 2011-04-20
陈栋梁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term fermentation makes the yeast, especially the dead yeast, contact the fermented mash for too long, which will give some bad taste to the cider and increase the post-processing process of cider
Therefore, the above factors cause the quality stability of cider industrialized products to be difficult to control and increase the production cost

Method used

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  • Brewing process of apple unblended wine and preparation method of apple unblended series wine
  • Brewing process of apple unblended wine and preparation method of apple unblended series wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select crisp green apples with a juice acidity of 1.5-3.6 g / L and early-ripening red apples with a juice sugar content of 10-12 g / 100 ml and mix them in a ratio of 1:3 as raw materials for wine making. The raw materials were soaked in 1% sodium bicarbonate solution for 15 minutes, washed and drenched. Then crush the whole apple fruit and quickly put it into 100°C hot spring water with 30% of the raw material quality. After keeping it warm for 3 minutes, put it into a beater to make apple pulp with a particle size of 2-4mm. After stirring and cooling down, add the volume of fruit pulp to it. 0.05% liquid pectinase, stirring for 1 hour. The above process is the pre-treatment of raw material fermentation. After the pretreatment, measure the acidity and sugar content of the fruit pulp, adjust the sugar content of the fruit pulp to 22% and the acidity to 0.6g / L with fructose syrup with a sugar content > 70% and hot spring water, and add compound according to 0.1% of the pre...

Embodiment 2

[0028]Apple raw material and raw material fermentation pretreatment process are the same as implementation example 1. After the pretreatment, measure the acidity and sugar content of the pulp, and adjust the sugar content of the pulp to 12% and the acidity to 0.6g / L with fructose syrup with a sugar content>70% and hot spring water. The compound polypeptide is added according to 0.5% of the preadjusted pulp volume. After stirring evenly, when the temperature of the pulp drops below 35°C, add activated Saccharomyces cerevisiae in an amount of 2% of the volume of the pulp, and ferment for 7 days at 18°C-25°C to obtain the alcohol content (v / v) 6% and 4% Brix. After the fermentation is finished, the pomace in the fermentation broth is roughly filtered with double-layer gauze to obtain a crude filtrate, and then the yeast in the crude filtrate is removed by fine diatomaceous earth, and the 650nm light transmittance of the wine liquid is > 93%.

[0029] Mix the original wine with ...

Embodiment 3

[0031] Distilling the original cider in Example 2 can obtain distilled wine with a methanol content of <2g / L (100% ethanol) and an alcohol content (v / v) of 55%. Add 4g / L~6g / L oak chips to the wine, carry out continuous aging treatment at 60°C for 15 days, pour the barrel 3~6 times, and transfer the wine to oak barrels to continue aging for several years after cooling down. Carrying out alcohol content adjustment, color and luster adjustment rear bottling is the apple brandy of 40%~44% alcohol content (v / v) therebetween.

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Abstract

The invention discloses a brewing process of apple unblended wine and a preparation method of apple unblended series wine. The brewing process of the apple unblended wine comprises the following steps of: selecting various apples as raw materials and mixing according to the proportion to use; during fermentation, fermenting full apples without adding sodium sulfite and other antioxidants; and after fermenting for enzymolysis, adding complex peptide so as to improve the brewing efficiency and enhance the nutrition of the apple unblended wine. Compared with the traditional brewing process, the brewing process of the apple unblended wine has the advantages of high brewing efficiency, production cost saving, and the like. In addition, a series of apple wine products can be developed on the basis of high-quality apple unblended wine produced by the process, including apple sweet wine, apple foaming wine, apple brandy, apple heath-care wine and the like.

Description

technical field [0001] The invention relates to a brewing process of original apple wine, and a method for developing a series of wine products based on the process, including apple liqueur, apple champagne, apple brandy, apple health wine and the like. Background technique [0002] Apple is the fruit with the largest output in my country. It is very rich in resources, rich in sugar, protein, organic acids, vitamins and various phenolic compounds. Among them, proanthocyanidins, phenolic acids and flavonoids are the main phenolic components in apples. In addition, apples are also rich in inorganic salts. In the food of Western countries, apples are the main source of flavonoids, and foods rich in flavonoids can be used as antioxidants to prevent certain chronic diseases. Japanese researchers have confirmed in zinc deficiency therapy that apples contain inorganic element zinc. The phenolic components in apples are more easily dissolved in ethanol solution and effectively ex...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H1/22C12R1/865C12H6/02
Inventor 陈栋梁
Owner 陈栋梁
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