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Method for preparing apple juice wine

A technology of juice wine and apple juice, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of high alcohol content, and achieve the effect of helping the human body to metabolize and maintain balance

Active Publication Date: 2011-09-21
ANHUI DANGSHAN HAISHENG FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after all, it is an alcoholic beverage blended with liquor, which has a high alcohol content and is not suitable for drinking by women and underage consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A preparation method of apple juice wine, specifically comprising the following steps:

[0017] (1) Dilute the concentrated apple juice with water to 20.0°Brix;

[0018] (2) Add yeast and potassium pyrosulfite to the diluted apple juice, the amount of yeast and potassium pyrosulfite is 0.05% of the diluted apple juice, the temperature is controlled at 22°C to 28°C, and fermented for 3 to 4 days , and then fermented at a low temperature of 15°C for another 30 days. After 1 day of fermentation, small bubbles began to appear in the juice, indicating that the fermentation had begun, and then the bubbles began to increase significantly. After 14 days of fermentation, the yeast began to settle and the bubbles decreased. Continue low-temperature fermentation After 30 days, filter and add SO2 to terminate the fermentation;

[0019] (3) will SO 2 Join in step (2) in the good fermented liquid of alcoholic fermentation, stop fermentation;

[0020] (4) filtering the fermented li...

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PUM

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Abstract

The invention provides a method for preparing apple juice wine. The apple juice wine is prepared by diluting, fermenting and curing concentrated apple clear juice, returning fragrance, mixing, performing pasteurization and performing encapsulation. The apple juice wine prepared by the method can be directly drunk without being mixed with white spirit, has the effects of stimulating one's appetite, promoting digestion, promoting production of body fluid, relieving thirst and the like, comprises double nutrients generated by fermentation of apples and organisms, amino acid required by a human body and specific fruit acid of the apple wine, and can promote human metabolism and maintain balance.

Description

technical field [0001] The invention relates to the field of fruit wine production, in particular to a method for preparing apple juice wine made by fermenting concentrated apple clear juice as a raw material. Background technique [0002] There are many varieties of fruit juice wines, such as one or more raw materials such as apples, pears, lemons, grapes, strawberries, medlars, etc. are prepared through processes such as squeezing, sterilizing, filtering, batching, fermenting, and low-temperature aging. It is directly blended and mixed with liquor after being diluted by professionals or bartenders (for example, after being blended by bartenders, it is used as various fruit juice wines for consumers to drink directly at night). This kind of juice wine has its own characteristics and tastes in terms of color and taste, and is very popular with consumers of all kinds. However, after all, it is an alcoholic beverage blended with liquor, which has a high alcohol content and is...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 刘永建王辉范俊仓鲁勇
Owner ANHUI DANGSHAN HAISHENG FRUIT
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