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A kind of cider and brewing method thereof

A cider and apple technology, applied in the field of fermentation engineering, can solve the problems of low relative acid content and tannin content, reduced palatability, lack of quality, etc., to achieve increased organic acid content and tannin content, good palatability, The effect of improving quality and taste

Active Publication Date: 2016-03-02
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are still many researches on cider production technology, but they have a common feature that they do not combine the characteristics of apples to choose a suitable process, such as apples, especially varieties such as red Fuji, which have high sugar content, relative acid content and The content of tannin is low, and the organic acid and tannin in wine are important flavor substances in fruit wine and the skeleton of fruit wine. Without these substances, the quality and taste of wine will be reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The apples are washed, crushed, juiced, clarified before fermentation, separated from clear juice, fermented, clarified after fermentation, filtered and packaged to obtain cider;

[0023] Wherein the specific steps of clarification before fermentation are as follows: according to the volume ratio of 1000:1, immediately add food-grade sulfurous acid solution with a mass fraction of 6% to the turbid juice obtained by squeezing the juice, and after 20 minutes, then press the volume ratio of 5:100000 Mass ratio: adding pectinase to it, enzymatic hydrolysis at room temperature for 24 hours, and then separating clear juice;

[0024] During fermentation, it is 15g / L, the sea red fruit juice that acidity is 10g / L to be added in the apple clear juice that is obtained by separating the clear juice earlier, obtain mixed juice, make the volume fraction that sea red fruit juice occupies in the mixed juice be 5%, and Control the acidity of the mixed juice to 6g / L, then add concentrat...

Embodiment 2

[0029] The apples are washed, crushed, juiced, clarified before fermentation, separated from clear juice, fermented, clarified after fermentation, filtered and packaged to obtain cider;

[0030] Wherein the specific step of clarification before fermentation is: according to the volume ratio of 1000:1, in the turbid juice obtained by squeezing the juice, immediately add food-grade sulfurous acid solution with a mass fraction of 6%, after 25 minutes, then press the volume ratio of 6:100000 Mass ratio: adding pectinase to it, enzymatic hydrolysis at room temperature for 30 hours, and then separating clear juice;

[0031] During fermentation, it is 20g / L, the sea red fruit juice that acidity is 12g / L to be added in the apple clear juice that is obtained by separating clear juice earlier, obtain mixed juice, make the volume fraction that sea red fruit juice occupies in the mixed juice be 6%, and Control the acidity of the mixed juice to 7g / L, then add concentrated apple juice to adju...

Embodiment 3

[0036] The apples are washed, crushed, juiced, clarified before fermentation, separated from clear juice, fermented, clarified after fermentation, filtered and packaged to obtain cider;

[0037] Wherein the specific steps of clarification before fermentation are as follows: according to the volume ratio of 900:1, immediately add food-grade sulfurous acid solution with a mass fraction of 5% to the turbid juice obtained by squeezing the juice, and after 25 minutes, then press the volume ratio of 7:100000 Mass ratio: adding pectinase to it, enzymolysis at room temperature for 36 hours, and then separating clear juice;

[0038] During fermentation, it is 25g / L, the sea red fruit juice that acidity is 14g / L to be added in the apple clear juice that is obtained by separating clear juice earlier, obtain mixed juice, make the volume fraction that sea red fruit juice occupies in the mixed juice be 7%, and Control the acidity of the mixed juice to 8g / L, then add concentrated apple juice...

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Abstract

The invention provides a cider and a brewing method thereof. The cider is prepared by fermentation of a juice mixture of apple clear juice and midget crabapple fruit juice, wherein the volume percentage of the midget crabapple fruit juice in the juice mixture is 5-10%, the acidity of the juice mixture is 6-8 g / L, the sugar degree is 18-24 degree Brix, and the fermenting temperature is 8-20 DEG C. The brewing method includes steps of: cleaning, smashing and juicing apples, clarifying before fermentation, separating the clear juice, fermenting, and clarifying after fermentation, filtering and packaging to obtain the cider. During the fermentation, the midget crabapple fruit juice is added into the apple clear juice obtained by clear juice separation step to obtain the juice mixture, and the juice mixture is fermented after the acidity is controlled and the sugar degree is adjusted. According to the cider and the brewing method, characteristics of the apples and the midget crabapple fruit are combined, and the quality and the taste of the cider are improved by complementing each other's advantages. The content of organic acids and the content of tannin in the cider are increased. The cider is full-bodied, has fruit fragrance and wine fragrance which are specific to the cider and is good in palatability.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to apple wine and a brewing method thereof. Background technique [0002] Apple cider is a fermented low-alcohol wine obtained by washing, crushing, squeezing, fermenting, clarifying, filtering, packaging and other processes with apples as raw materials. At present, there are many researches on cider brewing technology and related researches. For example, Yuan Yahong and others studied the production technology of full-juice apple dry wine, using concentrated apple juice as raw material, and Angelica normal temperature brewing high-activity yeast as fermentation material. (Research on the production process of full-juice dry apple wine [J]. Journal of Northwest Agriculture and Forestry University (Natural Science Edition), 2003, 03:95-98); Gao Yurong et al., using apples as raw materials, after cleaning, crushing, Juicing, fermentation, clarification, b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 杨辉杨嫚党翠红米佳王思勰
Owner SHAANXI UNIV OF SCI & TECH
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