Cider and brewing technique thereof

A cider and apple technology, applied in the field of winemaking, can solve the problems of being easily affected by external factors, difficult to control production factors, and low clarity of cider, and achieve the effects of short brewing time, less impurities and high clarity

Inactive Publication Date: 2016-04-27
方绍健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low-temperature fermentation time in this brewing process needs at least 72 hours, so the whole production cycle is longer, at least 120 hours; if the production time is long, the production process will be easily affected by external factors, so it is difficult to control various production factors
In addition, the cider produced by the ordinary cider brewing process generally has low clarity and more impurities, so the taste is not good, the taste is astringent, and it is easy to cause headaches

Method used

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  • Cider and brewing technique thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1 provides a kind of cider, the brewing process of this cider is:

[0054] Select apples that are free from mildew, rot, pests, and green as raw materials, and sterilize and clean the apple raw materials.

[0055] Remove the core and seeds of the processed apples, use a crusher to crush them into 3mm-4mm particles, and pulp the crushed apples.

[0056] Add pectinase to the apple pulp, and stir for 22 hours to obtain clear apple juice by enzymolysis. The amount of pectinase added is 50 mg / L.

[0057] Yeast was added to clear apple juice for fermentation. The amount of yeast added was 0.5g / kg. The fermentation temperature was controlled at 18°C. When no bubbles appeared on the surface of the fermentation liquid, the fermentation was stopped for 22 hours to obtain apple wine.

[0058] Add clarifier to the original apple wine for clarification, and the clarification time is 22 hours to obtain apple wine. The time of the whole brewing process is about 80h.

Embodiment 2

[0060] Embodiment 2 provides a kind of cider, the brewing process of this cider is:

[0061] Select apples that are free from mildew, rot, pests, and green as raw materials, and sterilize and clean the apple raw materials.

[0062] Remove the core and seeds of the processed apples, use a crusher to crush them into 3mm-4mm particles, and pulp the crushed apples.

[0063] Add pectinase to apple pulp and stir for 26 hours to obtain clear apple juice by enzymolysis. The amount of pectinase added is 70 mg / L.

[0064] Yeast was added to clear apple juice for fermentation. The amount of yeast added was 0.8g / kg. The fermentation temperature was controlled at 28°C. When no bubbles appeared on the surface of the fermentation liquid, the fermentation was stopped for 26 hours to obtain apple wine.

[0065] Add clarifier to the original cider for clarification, and the clarification time is 26 hours to obtain cider. The time of the whole brewing process is about 84h.

Embodiment 3

[0067] Embodiment 3 provides a kind of cider, the brewing process of this cider is:

[0068] Select apples that are free from mildew, rot, pests, and green as raw materials, and sterilize and clean the apple raw materials.

[0069] Remove the core and seeds of the processed apples, use a crusher to crush them into 3mm-4mm particles, and pulp the crushed apples.

[0070] Add pectinase to apple pulp and stir for 24 hours to obtain clear apple juice by enzymolysis. The amount of pectinase added is 60 mg / L.

[0071] Yeast was added to clear apple juice for fermentation. The amount of yeast added was 0.6g / kg, and the fermentation temperature was controlled at 23°C. When no bubbles appeared on the surface of the fermentation liquid, the fermentation was stopped. The fermentation time was 24 hours, and the original apple wine was obtained.

[0072] Add clarifier to the original apple wine for clarification, and the clarification time is 24 hours to obtain apple wine. The time of th...

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Abstract

The invention relates to the technical field of wine making, in particular to cider and a brewing technique thereof. According to the brewing technique, apples are subjected to raw material processing, smashing and pulping, enzymolysis clarification, yeast fermentation and clarifying-agent clarification in sequence. According to enzymolysis clarification, colloidal substances in apple pulp are rapidly decomposed by enzyme technology, juice yield is increased, and fermentation effect is improved. According to yeast fermentation, 0.5-0.8 g / kg of yeast is added into apple juice for fermentation, and fermentation temperature is controlled at 18-28 DEG C; when bubbles are not generated on the surface of fermentation liquid, fermentation is stopped to obtain raw cider; rapid fermentation is realized through control of yeast addition amount and fermentation temperature according to the yeast fermentation technique. According to clarifying-agent clarification, the raw cider obtained after fermentation is clarified quickly. The cider and the brewing technique thereof have the advantages that the technique is simple, fermentation time is short, and accordingly, brewing time is short; the obtained cider has high clarity, few impurities and good taste, and people do not have headaches after drinking the cider.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to apple wine and its brewing process. Background technique [0002] Fruit wine is a kind of low-alcoholic fruit juice drink, which combines the advantages of beer and fruit juice. It has a clear taste and rich nutrition. Fruit wine is usually brewed by low-temperature fermentation of artificially cultivated grapes, apples, and cherries. Among them, apple is not only the most important fruit in my country, but also the most widely planted and produced fruit in the world; grams, 1.0-5.2 grams of sucrose, and also contains trace elements zinc, calcium, phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carotene. Due to the yield advantages and nutritional advantages of apples, apples are widely used as raw materials to make fruit wines such as sweet cider, dry cider, sparkling sweet cider and cider. [0003] Among them, the sweet cider is formed by semi-fermenting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 方绍健
Owner 方绍健
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