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
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[0035] Example 1:
[0036] A brewing method of sweet sparkling cider includes the following steps:
[0037] 1) Boil clean water for 5 minutes for sterilization. After cooling to 85°C, add apple juice concentrate with soluble solids ≥70°Bx and 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 to 20°C to prepare the fermentation broth;
[0038] 2) Yeast activation: add the wine yeast to the sugar solution in a ratio of 1:20, activate it at 30°C for 30 minutes, after the activation, inoculate the activated wine yeast into the fermentation broth, and the fermentation broth is initially activated 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 stoppe...
Example Embodiment
[0059] Example 2:
[0060] A brewing method of sweet sparkling cider includes the following steps:
[0061] 1) Boil clean water for 5 minutes for sterilization. After cooling down to 88°C, add apple juice concentrate with soluble solids ≥70°Bx and 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 to 20°C to prepare a fermentation broth;
[0062] 2) Yeast activation: add the wine yeast to the sugar solution in a ratio of 1:20, activate it at 32°C for 25 minutes, after the activation, inoculate the activated wine yeast into the fermentation broth, and the fermentation broth is initially activated 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 sto...
Example Embodiment
[0067] Example 3:
[0068] A brewing method of sweet sparkling cider includes the following steps:
[0069] 1) Boil clean water for 5 minutes for sterilization. After cooling to 90°C, add apple juice concentrate with soluble solids ≥70°Bx and 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 to 20°C to prepare a fermentation broth;
[0070] 2) Yeast activation: Take the wine yeast and add it to the white sugar solution at a ratio of 1:20, activate it at 35°C for 20 minutes, after the activation, inoculate the activated wine yeast into the fermentation broth, and the fermentation broth is initially activated 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. The temperature is controlled at 22°C. When the sugar content drops to 10°Bx, the main fermenta...
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