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Method for making sweet sparkling cider

A cider and sweet type technology, applied in the field of fermentation processing, can solve the problems that cider has not been reported, achieve the effect of natural taste coordination and reduce process operations

Inactive Publication Date: 2016-07-06
山东喜啤士生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] After retrieval, there is no report on cider with characteristics such as sparkling and sweet

Method used

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  • Method for making sweet sparkling cider
  • Method for making sweet sparkling cider

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A brewing method of sweet sparkling cider, comprising the following steps:

[0037] 1) Boil clean water for 5 minutes to sterilize, cool down to 85°C, add concentrated apple juice with soluble solids ≥ 70°Bx, titratable acid > 0.8%, adjust the sugar content to 15°Bx, according to the amount of 300mg / L Add diammonium phosphate (nitrogen source) to the fermentation broth, stir evenly, and cool down to 20°C to prepare the fermentation broth;

[0038] 2) Yeast activation: Take the fruit wine yeast and add it to the sugar solution at a ratio of 1:20, and activate it for 30 minutes at 30°C. The number of fruit wine yeast is 8 million / mL;

[0039] 3) Main fermentation: After the inoculation is completed, the main fermentation is carried out, and the temperature is controlled at 20°C. When the sugar content drops to 8°Bx, the main fermentation is stopped and the tank is sealed;

[0040]4) Post-fermentation: adjust the pressure of the fermenter to 0.15MPa, keep the fermentatio...

Embodiment 2

[0060] A brewing method of sweet sparkling cider, comprising the following steps:

[0061] 1) Boil clean water for 5 minutes to sterilize, cool down to 88°C, add concentrated apple juice with soluble solids ≥ 70°Bx, titratable acid > 0.8%, adjust the sugar content to 18°Bx, according to the amount of 400mg / L Add diammonium phosphate (nitrogen source) to the fermentation broth, stir evenly, and cool down to 20°C to prepare the fermentation broth;

[0062] 2) Yeast activation: Take the fruit wine yeast and add it to the sugar solution at a ratio of 1:20. Activate it for 25 minutes at 32°C. After the activation, inoculate the activated fruit wine yeast in the fermentation broth. The number of fruit wine yeast is 9 million / mL;

[0063] 3) Main fermentation: After the inoculation is completed, the main fermentation is carried out, and the temperature is controlled at 18°C. When the sugar content drops to 9°Bx, the main fermentation is stopped and the tank is sealed;

[0064] 4) P...

Embodiment 3

[0068] A brewing method of sweet sparkling cider, comprising the following steps:

[0069] 1) Boil clean water for 5 minutes to sterilize, cool down to 90°C, add concentrated apple juice with soluble solids ≥ 70°Bx, titratable acid > 0.8%, adjust the sugar content to 20°Bx, according to the amount of 500mg / L Add diammonium phosphate (nitrogen source) to the fermentation broth, stir evenly, and cool down to 20°C to prepare the fermentation broth;

[0070] 2) Yeast activation: Take fruit wine yeast and add it to the white sugar solution at a ratio of 1:20, and activate it for 20 minutes at 35°C. The number of fruit wine yeast is 10 million / mL;

[0071] 3) Main fermentation: After the inoculation is completed, the main fermentation is carried out, and the temperature is controlled at 22 ° C. When the sugar content drops to 10 ° Bx, the main fermentation is stopped and the exhaust pipe of the fermentation tank is closed;

[0072] 4) Post-fermentation: adjust the pressure of the ...

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Abstract

The invention relates to a brewing method of sweet sparkling cider. The method selects high-efficiency SIHA-Active-Yeast 3 dry yeast, uses concentrated apple juice as a raw material, undergoes nitrogen-enriched culture, yeast activation, main fermentation, post-fermentation, and post-fermentation. During the fermentation process, the temperature, pressure, and fermentation degree are controlled, and the cider is obtained after clarification and microfiltration. The obtained cider has the traditional apple aroma and wine aroma, and the taste is natural and harmonious; the foaming is even and rich, and the mouth is more refreshing.

Description

technical field [0001] The invention relates to a brewing method of sweet sparkling cider, which belongs to the technical field of fermentation processing. Background technique [0002] 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 wine-making apples and fresh apples. It has high acidity and is unsuitable for Chinese consumers. [0003] The industrialized production of cider in my country originated in Yantai at the earliest, and it is still in the development stage, and there is no special apple variety for wine making. Brewing cider with freshly squeezed apple juice as raw material requires complicated process, large investment in equipment, limited production period by season, and high enterprise cost. Therefore, it is one of the main ways to effectively convert concentr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 刘俊杰赵萍金兴军李哲
Owner 山东喜啤士生物科技有限公司
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