Process for brewing wine from Malus micromalus Makino apple composite juice

Abstract

The invention relates to the technical field of wine brewing, particularly to a process for brewing a wine from a Malus micromalus Makino apple composite juice. The process comprises: pretreatment: selecting Malus pumila Mill with characteristics of suitable maturity and no pests, washing with clear water, blanching for 30 s with 90 DEG C water, cutting into small blocks with a size of 3-4 cm, immersing in a sulfurous acid aqueous solution with a SO2 concentration of 90 ppm for 1-2 min to carry out color protection, squeezing with a juicer to obtain a clear juice, adding 60 mg / L pectinase, carrying out enzymolysis for 24 h, filtering to obtain a fruit juice, and storing the fruit juice at a low temperature so as to be spare; and acid adjusting: diluting a Malus micromalus Makino concentrated juice by using purified water to 24 DEG Brix, and adjusting the pH value of the apple juice to 3.0-3.8 with the 24 DEG Brix Malus micromalus Makino juice, wherein 1.7 g of sugar can produce 1% alcohol. According to the process using the technical scheme, the apple wine brewed under the process conditions is golden yellow, the fruit fragrance and the wine fragrance are coordinated and rich, andthe wine body is complex and full.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of red fruit and apple compound juice. Background technique [0002] Apple cider is a kind of fruit wine fermented from apples. It contains a variety of amino acids, organic acids, vitamins, aromatic substances and mineral elements such as iron and calcium necessary for the human body. Some studies believe that drinking cider properly can improve the health of the body. Appetite, help digestion, supplement nutrition, and prevent obesity and diabetes, which is beneficial to human health. With the adjustment of the national wine industry policy, consumers also tend to choose green and healthy food, and cider is more and more recognized and favored. As an emerging industry, although my country's cider industry has developed better and faster, but The acidity of apples commonly grown in China is only 1.7-1.9g / L, which is far lower than that of the best wine-making a...

AI Technical Summary

Problems solved by technology

With the adjustment of the national wine industry policy, consumers also tend to choose green and healthy food, and cider is more and more recognized and favored. As an emerging industry, although my country's cider industry has developed better and faster, but The acidity of apples commonly grown in China is only 1.7-1.9g / L, which is far lower than the best wine-making apple varieties, and lacks tannin. After fermentation, the taste of the wine is dull and lacks complexity.