Method for brewing dry fermented wine by fermenting apple mixed juice

Abstract

The invention discloses a method for brewing dry fermented wine with fermented cloudy apple juice. In the method, Ralls, Granny Smith apples and Gala apples are respectively crushed and mixed proportionally to be squeezed for juice, the juice is proportionally mixed with squeezing pomace and fermented, and a fermented wine body has appropriate aroma and acidity; in raw material handling procedure, the juice is mixed with the pomace in the proportion of 1:1, and aroma in apple peel can be well dissolved into the apple juice; meanwhile, low-temperature concentrated squeezed juice and crushed immature green apples are added to be mixed with apple peel and flesh for low-temperature impregnation fermentation, and thick feeling of the wine body is remarkably improved; dissolution rate and decomposition of flavor precursors in the peel can be remarkably increased by adding complex enzyme in the impregnation period, low-temperature and slow-impregnation fermentation of later aroma yeast is combined, and content of free aromatic substances in the apple wine is remarkably increased; part of finished wine is distilled, the distilled wine is added into the finished wine, and the problem about poor flavor of the wine body is solved.

Description

technical field [0001] The invention belongs to the field of cider flavor enhancement technology and brewing technology, and in particular relates to a method for brewing dry fermented wine by fermenting mixed apple juice. Background technique [0002] Apple is the largest fruit in my country and the most advantageous agricultural product in China, with a wide distribution of planting. Since 1993, my country's apple cultivation area and output have ranked first in the world. In 2016, the national apple planting area was 2.4669 million hectares (37 million mu), and the total national apple production was about 34.05 million tons, accounting for more than half of the world's apple production. Due to the huge output of apples, which has far exceeded the maximum domestic consumption, and the export of apples is limited to a few production areas, most fruit farmers can only rely on the domestic market, which cannot fundamentally solve the problem of slow sales. 85% of the apple...

AI Technical Summary

Problems solved by technology

[0005] The flavor and taste of the existing cider on the Chinese market are relatively poor, which cannot fully reflect the characteristics of its fruit wine. The body of the cider is generally severely oxidized and browned, the aroma is light, the taste is thin, and it lacks aftertaste and heavy feeling, which directly reduces the consumer's perception of cider in our country. degree of recognition

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