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Method for blending apple wine by fermenting concentrated apple juice

A technology for concentrating apple juice and cider, which is applied in the field of fruit wine beverages, can solve the problems of limited production period, high enterprise cost, large equipment investment, etc., and achieves the effect of avoiding wine body loss, low cost and less equipment investment.

Inactive Publication Date: 2016-07-27
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The industrial production of cider in my country first originated in Yantai. The existing cider technology uses freshly squeezed apple juice as the raw material. The process is complex, the investment in equipment is large, the production period is limited by seasons, and the cost of the enterprise is high.

Method used

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  • Method for blending apple wine by fermenting concentrated apple juice
  • Method for blending apple wine by fermenting concentrated apple juice
  • Method for blending apple wine by fermenting concentrated apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for fermenting concentrated apple juice to deploy cider, specifically comprising the following steps:

[0031] 1) Dilution: using the concentrated apple juice as raw material, dilute the concentrated apple clear juice with a sugar content of 70Brix and an acidity of 1.44% (in terms of malic acid) to a sugar content of 20Brix and an acidity of 0.404%.

[0032] 2) Bacteriostasis: Add potassium metabisulfite to the apple juice diluted in step 1) and let it stand for 2 hours to inhibit the growth of miscellaneous bacteria. Among them, 50mg of potassium metabisulfite is added to every 1L of apple juice;

[0033] 3) Fermentation: Add the activated active dry yeast into the clear apple juice, control the fermentation temperature at 20° C., and ferment for 10 days until the sugar content does not change to obtain wine liquor. Among them, the quality of active dry yeast added to every 1L of apple juice is 250mg;

[0034] Among them, the activated active dry yeast is o...

Embodiment 2

[0044] A method for preparing cider from concentrated apple juice, specifically comprising the following steps:

[0045] 1) Dilution: using concentrated apple juice as raw material, the concentrated apple clear juice with a sugar content of 70Brix and an acidity of 1.44% (in terms of malic acid) is diluted to a sugar content of 20Brix and an acidity of 0.404%.

[0046] 2) Bacteriostasis: Add potassium metabisulfite to the apple juice diluted in step 1) and let it stand for 2 hours to inhibit the growth of miscellaneous bacteria. Among them, 50mg of potassium metabisulfite is added to every 1L of apple juice;

[0047] 3) Fermentation: Add the activated active dry yeast into the clear apple juice, control the fermentation temperature at 20° C., and ferment for 10 days until the sugar content does not change to obtain wine liquid. Among them, the quality of active dry yeast added to every 1L of apple juice is 250mg;

[0048] Among them, the activated active dry yeast is obtaine...

Embodiment 3

[0058] A method for preparing cider from concentrated apple juice, specifically comprising the following steps:

[0059] 1) Dilution: using concentrated apple juice as raw material, the concentrated apple clear juice with a sugar content of 70Brix and an acidity of 1.44% (in terms of malic acid) is diluted to a sugar content of 20Brix and an acidity of 0.404%.

[0060] 2) Bacteriostasis: Add potassium metabisulfite to the apple juice diluted in step 1) and let it stand for 2 hours to inhibit the growth of miscellaneous bacteria. Among them, 50mg of potassium metabisulfite is added to every 1L of apple juice;

[0061] 3) Fermentation: Add the activated active dry yeast into the clear apple juice, control the fermentation temperature at 20° C., and ferment for 10 days until the sugar content does not change to obtain wine liquid. Among them, the quality of active dry yeast added to every 1L of apple juice is 250mg;

[0062] Among them, the activated active dry yeast is obtaine...

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Abstract

A method for blending apple wine by fermenting concentrated apple juice comprises the following steps: adding potassium metabisulfite into clean apple juice; standing for one time and then adding an activated active dry yeast; fermenting at a temperature of 15 DEG C to 25 DEG C until the sugar degree is not changed, so as to obtain wine liquid; filtering the wine liquid with diatomite; after ageing, filtering with a filter membrane to obtain raw apple wine; uniformly mixing the raw apple wine, water and the concentrated apple juice to obtain material liquid A; adjusting the acidity to be 0.2 percent to 0.6 percent to obtain material liquid B; after filtering the material liquid B, carbonating to obtain the apple wine. The concentrated apple juice is used as the raw material; compared with a traditional fresh fruit fermentation process, a production period of the method is not limited by seasons, and the raw material concentrated apple juice is more easily preserved and transported. Compared with the traditional fresh fruit fermentation process, the preparation method is simple and a fermentation process is easy to control; the investment of equipment is less, the quality standardization of the product is high and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of fruit wine beverages, and in particular relates to a method for fermenting concentrated apple juice to prepare apple wine. Background technique [0002] my country is the world's largest apple producer. However, the quality of apples in my country is generally not high, and the fresh fruit used as food is saturated in many areas. Not only the price of fresh fruit is low, but also the sales of fruit farmers are very difficult, which seriously damages the economic interests of fruit farmers and hinders the development of local economies in producing areas. At the same time, since the deep processing of apples in my country is mainly based on concentrated apple juice products, the form is relatively simple. With the rapid increase of concentrated juice production lines in recent years and the international market's anti-dumping of my country's concentrated apple juice exports, the disadvantages of this sing...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12H1/22C12H1/07C12H1/048
CPCC12G3/04C12G3/02C12H1/0408C12H1/063C12H1/22
Inventor 张振东屈兵练杨康郑广奇李博义祝思捷
Owner LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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