Cider brewing method

A technology of apple cider and apples, which is applied in the preparation of alcoholic beverages, etc., and can solve the problems of difficult cider and complex ingredients

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But at present, due to the high pectin content in apples and t...

Method used

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Embodiment

[0013] The cider brewing method of this embodiment comprises the following steps: (1) soaking the apples in 2% dilute hydrochloric acid solution, then washing them with clean water and drying them in the air; (2) adjusting the distance between the blades of the beater , and then put the dried apples into a beater for crushing; (3) Put the broken apple pieces and juice into a ceramic jar for 12 hours, then squeeze the juice with a pressure of 26 kg per square centimeter, and use a disinfectant Filter with poisonous gauze; (4) Immediately inject an appropriate amount of sulfur dioxide gas after obtaining the juice to make the concentration in the juice reach 75×10 -6 , and then adjust the sugar and acid content of the fruit juice to 12% and 0.6% respectively; (5) inoculate the koji according to the ratio of the adjusted juice to the koji at 100:8, and then ferment for 16 days at an ambient temperature of 32°C; (6) Pour the supernatant liquid into the storage barrel and carry out...

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Abstract

The invention discloses a cider brewing method. The cider brewing method comprises the following steps: leaving crushed apple slices, juice and the like in a ceramic cylinder to stand for 10-12 h, and then juicing; after taking juice, immediately pumping into a proper amount of sulfur dioxide gas; adjusting the sugar content and the acid content of the juice to be respectively 12-14% and 0.5-0.6%; inoculating distiller's yeast according to the juice and distiller's yeast proportion of 100: 8 after adjustment, and then fermenting for 15-20 days at the ambient temperature of 28-32 DEG C; pouring the upper clear liquid into a storage barrel to be fermented for 30 days, and then pumping into sulfur dioxide gas; and adjusting the alcoholicity of the new in-barrel wine from 10% to 18-20%, then ageing at the temperature of 20 DEG C, and finally obtaining the finished cider after 6-8 months. The cider brewing method is simple, easy in preparation and also easy to operate, and the prepared cider is rich and mild in aroma and excellent in quality.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a method for brewing apple wine. [0003] Background technique [0004] The planting area and output of apples in my country rank first in the world. At present, most apples are eaten fresh as the main form of consumption, and processed products account for less than 20% of the total. Due to seasonality, storage, transportation and other factors, about 20% of the apples in the country are rotten because they cannot be sold in time , making the deep processing of apples increasingly important and urgent. The production of cider is an effective way to solve the surplus of apples, increase the income of fruit farmers and increase the added value. But at present, it is difficult to produce high-quality cider due to the high pectin content and complex components in apples. [0005] Contents of the invention [0006] In order to overcome the above-mention...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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