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Making method of low-alcohol cider wine

An apple cider and apple juice technology, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of insufficient aroma of low-alcohol cider, and achieve rich aroma substances, soft taste, Alcohol and harmonizing effects

Active Publication Date: 2016-10-12
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Aiming at the defects and deficiencies in the prior art, the purpose of the present invention is to provide a simpler method for preparing low-alcohol cider, and the aroma of the low-alcohol cider obtained by the preparation method is strong, so as to solve the problem of existing low-alcohol cider. The problem of insufficient aroma of wine

Method used

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  • Making method of low-alcohol cider wine
  • Making method of low-alcohol cider wine
  • Making method of low-alcohol cider wine

Examples

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preparation example Construction

[0034] (2) Preparation of apple juice

[0035] Fully ripe, non-rotten apples are fully washed, cut into pieces, and cored, soaked in color-protecting agents (0.05% Vc and 1.5% citric acid) for 15 minutes, and then squeezed separately. Potassium sulfate (60-80mg / L), potassium metabisulfite in apple juice can inhibit bacteria to prevent apple juice from being polluted by bacteria, and resist oxidation to prevent apple juice from browning. At the same time, potassium metabisulfite is added It also has a certain effect on the clarification of apple juice, and then add a certain amount of pectinase (450mg / L) for enzymolysis. The enzymolysis conditions are: enzymolysis temperature 45°C; enzymolysis time: water bath for 2 hours, and then suction filtration to obtain clarification apple juice.

[0036] (3) Brewing of cider

[0037] Preparation of yeast seed liquid: inoculate WLS21 yeast strains in YPD medium (1% yeast extract powder, 2% glucose, 2% peptone), and activate them by cul...

Embodiment 1

[0098] (1) Take WLS21 Saccharomyces cerevisiae preserved on the slant and carry out streak culture on YPD plate medium, the culture temperature is 24-30°C, and the culture time is 24h;

[0099] (2) Liquid culture: Pick two rings of yeast strains activated for 24 hours and inoculate them into YPD liquid medium. The culture conditions are: 24-30°C, 24 hours, 120rpm;

[0100] (3) Saccharomyces seed culture liquid: draw the seed liquid cultivated in YPD liquid medium and add in the 500ml triangular flask that 400ml freshly squeezed apple juice is housed by 8% inoculum size and carry out expansion cultivation and obtain fermented seed liquid, culture condition is : 24~30 ℃, 24h, 120rpm, the soluble solid content of the freshly squeezed apple juice used in this embodiment is 10~13 ° Brix;

[0101] (4) Fermentation of low-alcohol cider: put 400ml of freshly squeezed apple juice in a 500ml triangular flask, ferment at 22.90°C, adjust the pH of the apple juice to 4.65, and activate the...

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Abstract

The invention discloses a making method of low-alcohol cider wine. The alcoholic strength of the cider wine prepared through the method is 6.35% and reaches the low-alcohol standard. The method includes the step of brewing the low-alcohol cider wine through the optimal fermentation process with fresh apple juice as the raw material by adding brewing yeast and glucose oxidase to the juice at the same time by means of single factor experiment and response surface analysis. The low-alcohol cider wine can be brewed through the fermentation process, and the low-alcohol cider wine brewed by adding glucose oxidase to the applie juice through the optimized process contains abundant species of aroma substances, is good in sensory index, has the due color and luster of cider wine, is clear and transparent, free of obvious suspended matter, soft in taste and mellow and harmonic in wine body and is healthy healthcare low-alcohol fruit wine.

Description

technical field [0001] The invention belongs to the technical field of cider brewing, and in particular relates to a method for preparing low-alcohol cider. Background technique [0002] As one of the important indicators to evaluate the quality of cider, the aroma of cider is the result of the joint action of many volatile compounds. There are many production methods for low-alcohol cider, which can be generally divided into two categories. One is the controlled fermentation method, that is, the purpose of controlling the alcohol is achieved by controlling the key factors in the fermentation process, so that the alcohol content meets the standard requirements, such as special yeast method, interrupted fermentation method, high temperature saccharification method, high dilution method, etc.; the other is alcohol removal method, that is, alcohol is removed by various physical and chemical methods to reach the standard requirements such as reverse osmosis, supercritical CO 2...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 高振鹏刘瑞岳田利袁亚宏
Owner NORTHWEST A & F UNIV
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