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Brewing method of cider

A cider and apple technology, which is applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve the problems of low nutritional value and poor taste, and achieve the effect of harmonious wine body, moderate alcohol content and strong fruit aroma.

Inactive Publication Date: 2013-10-30
庄芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the cider produced on the market is added with apple flavor, which has low nutritional value and poor taste

Method used

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  • Brewing method of cider

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Embodiment Construction

[0022] Process step of the present invention is.

[0023] Crush and juice.

[0024] After the apples are thoroughly cleaned, they are crushed. The resulting pieces should be pea-sized to ensure complete juice production. Since apples are easily oxidized and browned, which will affect the color and sensory quality of the cider, try to avoid contact with the air and squeeze the juice at the same time. Evenly add SO 2 The mass fraction of sulfurous acid is 0.3-0.6%, and the dosage is 1-2mL / L. Apple juice is introduced to the added sulfurous acid filled with SO 2 Put it in an air-insulated container, and add 40-60mg / L pectinase.

[0025] Let stand to clarify.

[0026] The squeezed apple juice was kept at low temperature and protected from light for 24 hours before fermentation. 2 Inhibits the growth of miscellaneous bacteria and clarifies the apple juice naturally.

[0027] Alcoholic fermentation.

[0028] Take active dry yeast, place it in a small...

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Abstract

The invention discloses a brewing method of a cider, and belongs to the technical field of food, and in particular relates to a brewing process of the cider. The cider provided by the invention is prepared from the raw material of a fresh apple, and is good in taste, and nutrient-rich. The process steps of the brewing method disclosed by the invention comprises the following steps of: extracting juice by crushing; causing the juice to stand still to obtain clear juice; carrying out alcoholic fermentation; carrying out malolactic fermentation; carrying out aging and clarification.

Description

Technical field [0001] The present invention belongs to the field of food technology. More specifically, it involves the brewing of apple wine. Background technique [0002] Apple is rich in sucrose, reducing sugar, apple acid, citric acid, alcoholic acid, quinine, alcohol, pectin, vitamin C, potassium, sodium and other ingredients.Vitamin C in apples is the health element of the protective god of cardiovascular and patients with heart disease.People who eat more apples are far lower than those who do not eat or eat less apples.Therefore, some scientists and doctors call Apple a "comprehensive health fruit" or "general doctor".Nowadays, air pollution is relatively serious. Eating more apples can improve respiratory systems and lung function, and protect lungs from pollution and smoke and dust.The glue and vector element in apples can maintain stability of blood sugar, so apple is not only a healthy snack for patients with diabetes, but also an indispensable fruit for all people w...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 庄芳刘新宇栾志杰
Owner 庄芳
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