Dry high type high flavonoid cider and preparation method thereof

A technology of cider and flavonoids, applied to the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc.
CN107118919BInactive Publication Date: 2018-10-26SHANDONG 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
2018-10-26
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses dry high type high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and distilling and collecting distillates for many times at 85-95 DEG C till the degree of alcoholism is 80% above. A preparation method of a low-degree wine base comprises the following steps: crushing and pulping the raw material; sterilizing the raw material; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase to obtain the low-degree wine base. The preparation method of the dry high type high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 0.8-1.2 parts by volume of the low-degree wine base, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C; and (2) performing alternating curing. The dry high type high flavonoid apple wine researched by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.
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Description

technical field

[0001] The invention relates to a dry high 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 ...

Claims

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