Brewing process of cao-apricot sparkling wine
A sparkling wine and process technology, applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve the problem of single application direction of Cao Xing, and achieve a clear and transparent appearance, high content of phenolic compounds, and strong aroma. Effect
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[0031] A brewing process of Cao Xing sparkling wine includes the following steps:
[0032] 1) Sorting and cleaning; choose fully mature, complete, and no rot, pests and diseases; clean with pure water and drain;
[0033] 2) Baking: After mechanically removing the core, bake the apricot meat with hot air at 180~280℃ for 10~50 minutes, and bake until the water content is ≤25%;
[0034] 3) Smoked and roasted: Smoked and roasted apricot with peat, the amount of peat is 0.05~0.2kg / kg of apricot; Peat smoked and roasted can increase the content of phenolic compounds in Cao apricot;
[0035] 4) Extraction: The smoked and roasted apricot meat is extracted twice with edible alcohol, the first time is extracted with 30-50% alcohol which is 2-10 times the weight of apricot meat for 1-7 days, and the second time is extracted with apricot meat weight 2 ~10 times 50-75% alcohol extraction for 1-7 days, the two extracts are combined to obtain apricot meat extract wine for later use; alcohol extracti...
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