Brewing process for low-alcohol apple wine

Abstract

The invention discloses a brewing process for a low-alcohol apple wine, belonging to the technical field of alcoholic drinks. The brewing process comprises the steps of (1) sorting and treating raw materials; (2) crushing and juicing at high pressure; (3) adding SO2 and a pectase; (4) fermenting in a sealing way; (5) replenishing SO2 and a yeast; (6) fermenting in a temperature-controlled way; (7) gelating on bcntonite and filtering; and (8) sterilizing and filling. According to the process, the raw materials are peeled, so that the safety of the apple wine product is improved; a juice is squeezed by using a low-temperature and high-pressure method in the juicing process, so that the yield of the juice is increased, and the utilization ratio of the raw materials is increased; and the yeast is replenished after sealing fermentation, so that enough active yeasts are provided in the subsequent temperature-controlled fermentation process, and the fermentation efficiency in the subsequent aging process is increased.

Description

technical field [0001] The invention belongs to the technical field of drinking wine, and in particular relates to a brewing process of low-alcohol cider. Background technique [0002] Apple cider is a fruit wine made from apples as the main raw material, crushed, squeezed, fermented at low temperature, aged, and blended. Its output is second only to wine, and it is a hot spot in the international beverage wine market. Apple cider is a low-alcoholic fruit juice drink, which combines the advantages of beer and fruit juice, and has a clean taste; it contains dual nutrients produced by apple and biological fermentation, amino acids needed by the human body, and fruit acids unique to cider , can help the human body metabolize and maintain balance; it also contains calcium, magnesium and other minerals and trace element chlorine, which can help the human body digest and absorb, maintain human acid-base balance, and control internal balance. . [0003] In recent years, with the ...

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the development of cider brewing technology, the taste, nutrition and appearance of cider have been significantly improved, but it has always been difficult to achieve a breakthrough, and the quality of commercially available cider still cannot meet the needs of consumers.

At present, there are still the following defects in the production process of cider: ① The selection of raw materials is not reasonable, such as the unsuitable ratio of sugar and acid content in apples, resulting in sour and spicy taste of cider, even if sugar, wine, acid, etc. However, it still cannot solve the problem of bad taste, and the quality and cost of cider are affected due to the addition of too many supplementary substances during the deployment; ②The raw material processing is unscientific, and the apple peel contains pectin, and the hydrolysis of this substance will produce a large amount of methanol, while At present, there is no process for removing methanol and fusel oil in the cider brewing method, which makes the cider potentially toxic; ③Insufficient squeezing, the moisture in the apple is based on three types of free water, colloidal bound water, and combined water. This state exists in the tissue of the fruit, and its water is mostly bound by hydrophilic colloids such as protein, fruit wine, and trace amounts of starch. There are few fruit juices that can be separated by themselves. The effect of conventional juicing methods is poor, and the bound water is difficult to separate. , resulting in a waste of raw materials; ④ low fermentation effectiveness, with the increase of fermentation degree and alcohol content in apple juice, the activity of fermentation bacteria gradually decreases, and even some fermentation bacteria die, which affects the continuity of fermentation, but the existing fruit wine fermentation Alcohol is added as an inducer during the process to promote the continuation of fermentation. This method can strengthen fermentation to a certain extent, but the introduction of alcohol will have a certain impact on the taste of cider

Although this method overcomes the impact of subsequent supplementary alcohol on the taste of the product, the juice is not fully squeezed, resulting in low utilization of raw materials. The most important thing is that the yeast is not supplemented in the subsequent fermentation process, which makes the apple juice fermentation insufficient.

Based on the above patent reports, it has the problems of poor fermentation persistence, low yeast activity, and long fermentation cycle