Dry low-type high-flavonoid cider and preparation method thereof

A cider, flavonoid technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc.
CN107099422BInactive Publication Date: 2018-07-27SHANDONG AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANDONG AGRICULTURAL UNIVERSITY
Publication Date
2018-07-27
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.
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Description

technical field

[0001] The invention relates to a dry low-type high-flavonoid cider and a preparation method thereof. Background technique

[0002] The degree of wine, also known as alcohol content, refers to the volume percentage of ethanol in wine. If there is no special instruction, it usually refers to the volume percentage of ethanol in wine at 20°C. Alcohol is generally expressed by x%, sometimes also expressed by x% (V / V) or x%vol or x°. An alcohol content of x% means that at 20°C, 100 unit volumes of alcohol contain x unit volumes of ethanol.

[0003] Low-alcohol fruit wines, such as dry red wine and dry white wine, contain flavonoids (anthocyanins), essential amino acids and mineral elements and other nutritional and health ingredients. The consumption in China has shown a significant upward trend in recent years. However, low-alcohol fruit wine has low alcohol content and little stimulating effect, and cannot effectively meet the needs of people who are used to d...

Claims

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