Method for brewing cider wine from concentrated apple juice

A technology of concentrated apple juice and concentrated apple clear juice, which is applied in the field of fruit wine, can solve the problems of limited production period, high enterprise cost, and large investment in equipment, and achieve the effects of avoiding loss of wine body, reducing the cost of auxiliary materials, and less investment in equipment

Inactive Publication Date: 2015-12-30
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Freshly squeezed apple juice is used as raw material to brew cider, the process is complicated, the in...

Method used

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  • Method for brewing cider wine from concentrated apple juice

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Embodiment 1

[0026] A method for preparing cider from concentrated apple juice, specifically comprising the following steps:

[0027] 1) Dilution: using the concentrated apple juice as raw material, the sugar content is 70Brix, and the acidity is 1.44% (in terms of malic acid), and the dilution is reduced to 20.4Brix, and the acidity is 0.404%.

[0028] 2) Bacteriostasis: Add 50 ppm of potassium pyrosulfite (that is, the quality of potassium pyrosulfite is 50 parts per million of the reduced apple juice) to the diluted apple juice after step 1), let stand for 12 hours, and Inhibits the growth of bacteria.

[0029] 3) Main fermentation: put the active dry yeast in apple juice with a sugar content of 10 Brix, the quality of the apple juice is 20 times the mass of the active dry yeast, and activate it at about 37°C for 15 minutes until the activity of the yeast recovers, and the activated active dry yeast is obtained. Yeast, then added to the reduced apple juice after step 2) antibacterial. ...

Embodiment 2

[0036] A method for preparing cider from concentrated apple juice, specifically comprising the following steps:

[0037] 1) Dilution: using the concentrated apple juice as raw material, the sugar content is 70Brix, and the acidity is 1.4% (in terms of malic acid), and the dilution is reduced to 19Brix, and the acidity is 0.45%.

[0038] 2) Bacteriostasis: add 100ppm of potassium pyrosulfite (that is, the quality of potassium pyrosulfite is one hundred millionth of the reduced apple juice) to the diluted apple juice after step 1), let it stand for 16 hours, and Inhibits the growth of bacteria.

[0039] 3) Main fermentation: put the active dry yeast in apple juice with a sugar content of 5 Brix, the quality of the apple juice is 20 times the mass of the active dry yeast, and activate it at about 37°C for 20 minutes until the activity of the yeast recovers, and the activated active dry yeast is obtained. Yeast, then added to the reduced apple juice after step 2) antibacterial. ...

Embodiment 3

[0044] A method for preparing cider from concentrated apple juice, specifically comprising the following steps:

[0045] 1) Dilution: take concentrated apple juice as raw material, with a sugar content of 70Brix and an acidity of 1.75% (in terms of malic acid), which is diluted to a sugar content of 21Brix and an acidity of 0.5%.

[0046] 2) Bacteriostasis: Add 60 ppm of potassium metabisulfite (that is, the quality of potassium metabisulfite is 600 ppm of the concentrated apple juice) to the diluted apple juice after step 1), let stand for 24 hours, to inhibit the growth of bacteria.

[0047] 3) Main fermentation: put the active dry yeast in apple juice with a sugar content of 8 Brix, the quality of the apple juice is 20 times the mass of the active dry yeast, and activate it at about 37°C for 18 minutes until the activity of the yeast recovers, and the activated active dry yeast is obtained. Yeast, then added to the reduced apple juice after step 2) antibacterial. The ferm...

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Abstract

The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a method for brewing apple wine from concentrated apple juice. Background technique [0002] The planting area and output of apples in my country rank first in the world, but the main product supporting the development of the apple industry is concentrated apple juice. Due to the influence of trade barriers and other factors in recent years, the single export of concentrated apple juice is extremely risky in the market, and the apple industry urgently needs diversification. development. [0003] Apple cider is the second largest type of fruit wine after wine in the world, mainly produced in countries rich in apples such as Britain, France, Germany, Spain, Belgium and Sweden. Internationally popular cider is usually brewed from a mixture of cider apples and fresh apples. It has high acidity and is unsuitable for Chinese consumers. [0004] The industrialized produc...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/07C12H1/06C12H1/048
Inventor 李博义屈兵练杨康郑广奇
Owner LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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