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 cide

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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Example Embodiment

[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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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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