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Production method of sparkling cider wine

A technology of cider and apple juice, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, to achieve the effects of easy operation, enhanced mellowness, and good safety

Active Publication Date: 2017-05-10
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Apple cider is an alcoholic beverage fermented from apple juice. Generally, it can be classified according to the residual sugar, clarity, color, and carbon dioxide content of the wine, but there is no standard classification method recognized worldwide like wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1、100

[0056] Example 1. Brewing of 100L slightly sweet sparkling cider——sweetness pre-adjustment

[0057] 1. Slightly sweet sparkling cider brewing

[0058] 1. Preparation and sterilization of fruit juice

[0059] 13.44kg of concentrated apple juice, 1.90kg of lactose, 1.27kg of erythritol and water were mixed until the total volume was 100L to obtain mixed fruit juice. The concentration of the final mixed fruit juice was 12°Brix. The mixed fruit juice is introduced into a sterilizer, heated to 75°C and kept for 30 minutes for sterilization, and then cooled to 16°C by a plate heat exchanger to obtain sterilized fruit juice.

[0060] 2. Fermentation and storage of fruit juice

[0061] (1) Activation of yeast seed solution

[0062] Prepare 350mL of sterile water, preheat it to 30°C, add 35g of active dry yeast powder, let it stand at room temperature for 15 minutes, then shake the container gently or stir to make the yeast powder evenly dispersed in the sterile water, and then cont...

Embodiment 2、100

[0075] Example 2. Brewing of 100L semi-sweet sparkling cider—sweetness pre-adjustment

[0076] 1. Semi-sweet sparkling cider brewing

[0077] 1. Preparation and sterilization of fruit juice

[0078] 14.61kg of concentrated apple juice, 3.45kg of lactose, 1.4g of sucralose and water were mixed until the total volume was 100L to obtain a mixed fruit juice. The final concentration of the mixed fruit juice was 13°Brix. The mixed fruit juice is introduced into a sterilizing pot, heated to 70°C and held for 45 minutes for sterilization, and then cooled to 17°C by a plate heat exchanger to obtain sterilized fruit juice.

[0079] 2. Fermentation and storage of fruit juice

[0080] (1) Activation of yeast seed solution

[0081] Prepare 350mL of sterile water, preheat it to 30°C, add 35g of active dry yeast powder, let it stand at room temperature for 15 minutes, then shake the container gently or stir to make the yeast powder evenly dispersed in the sterile water, and then continue ...

Embodiment 3、100

[0094] Example 3. Brewing of 100L sweet sparkling cider——sweet aftertaste

[0095] 1. Sweet sparkling cider brewing

[0096] 1. Preparation and sterilization of fruit juice

[0097] The concentrated apple juice was diluted with water to a concentration of 13°Brix to obtain diluted fruit juice (total volume 75L). The diluted fruit juice is introduced into a sterilizing pot, heated to 65°C and held for 60 minutes for sterilization, and then cooled to 16°C by a plate heat exchanger to obtain sterilized fruit juice.

[0098] 2. Fermentation and storage of fruit juice

[0099] (1) Activation of yeast seed solution

[0100] Prepare 350mL of sterile water, preheat it to 30°C, add 35g of active dry yeast powder, let it stand at room temperature for 15 minutes, then shake the container gently or stir to make the yeast powder evenly dispersed in the sterile water, and then continue to stand for 15 minutes. The activated yeast emulsion can be obtained, and its yeast cell concentratio...

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PUM

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Abstract

The invention discloses a production method of sparkling cider wine. The production method uses concentrated apple juice as a raw material, the apple juice is diluted or blended, then high-temperature pasteurization is performed to kill infectious microbes, then carbon dioxide produced by yeast metabolism is dissolved in wine liquid by adopting a natural pressure rising method in which a tank body is closed after normal pressure, low-temperature wine storage to make a yeast gradually settle after a fermentation liquor is mature preliminarily, and then under-pressure filtration, bottling and sterilization are performed. For balancing the sour taste, brought into the wine liquid, of organic acid in the apple juice, a sweetening agent is added during apple juice blending or before wine liquid filtration. Rapid fermentation of the cider wine is achieved by adopting the production method, the fermentation operation is convenient and rapid, and no sulfur dioxide residue is produced. A production test proves that the finished product sparkling cider wine has strong carbon dioxide mouth irritation, the full-bodied fermentation fragrance of the apple juice, moderate sourness and sweetness and relatively mellow taste and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a production method of sparkling cider. Background technique [0002] Apple cider is an alcoholic beverage fermented from apple juice. Generally, it can be classified according to the residual sugar, clarity, color, and carbon dioxide content of the liquor. However, there is no standard classification method recognized around the world like wine. It is generally believed that carbon dioxide-containing cider includes two types: cider sparkling wine and sparkling cider. All or part of the carbon dioxide contained in the former is artificially filled, while all the carbon dioxide contained in the latter is produced by fermentation. [0003] At present, the industrial production method of sparkling cider is mainly based on static cider without carbon dioxide, mixing new yeast and sugar, and carrying out secondary fermentation in fermenters or packaging bottles....

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 林智平任光辉王欣
Owner BEIJING YANJING BREWERY
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