A kind of dry cider and preparation method thereof

Abstract

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g / L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine preparation, and in particular relates to a dry apple wine and a preparation method thereof. Background technique [0002] Apple cider is mainly a low-alcohol wine made from apple juice fermented by yeast and brewed at low temperature. Cider has low alcohol content, low sugar content, rich nutrients and high nutritional value, which are mainly reflected in the following three aspects: [0003] 1. Apple cider is rich in amino acids, including all the amino acids needed by the human body. [0004] 2. The organic acids contained in cider, especially malic acid and tartaric acid, help to improve the blood microcirculation of the human body, improve liver blood supply, kidney excretion capacity and lung function; , Arteriosclerosis and other diseases, drinking apple cider in moderation can help to remove these salts, thereby reducing the incidence of cardiovascular, liver and kidney dise...

AI Technical Summary

Problems solved by technology

However, while the alcohol content was increased, two other effects were also produced: first, when sugar was added, other nutrients in apple juice that matched carbohydrates were not strengthened, so that the yeast could not fully utilize carbohydrates, resulting in residues The sugar content is relatively high; secondly, by simply strengthening the reaction substrate-sugar, while the production of ethanol is increased, the production pathways of products other than ethanol are also stimulated, and the production of higher alcohols and succinic acid is increased, which makes the flavor of fresh original wine bitter Throat