Making method of low-alcohol apple wine

A low-alcohol, cider technology, applied in the brewing of low-alcohol cider and the addition and use of commercial yeast, can solve the problems of apple nutrition and flavor loss, poor taste, insufficient aroma, etc., to achieve good taste, Guaranteed color and quality, rich aroma effect

Inactive Publication Date: 2019-10-25
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing cider brewing technology, the cider brewing cycle is long, the nutritional content and flavor of the apple itself are seriously lost, the taste is not good, and the technical problems of insufficient aroma

Method used

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  • Making method of low-alcohol apple wine
  • Making method of low-alcohol apple wine
  • Making method of low-alcohol apple wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for brewing low-alcohol cider, the finished cider has an alcohol content of 3%vol, a total sugar content of 16°Brix, a total acid content (calculated as tartaric acid) of 8.0g / L, and a total sulfur dioxide of 100mg / L (lower than the national standard 200mg / L).

[0039] The brewing method of the above-mentioned low-alcohol cider, such as figure 1 shown, including the following steps:

[0040] Step 1: Select fresh, non-polluted, non-damaged, mature and high-quality Fuji apples as raw materials for wine making, wash the selected apples with clean water, dry them, remove the core, remove the skin, and cut the apples into 3cm-large apple pieces .

[0041]Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine ​​and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine ​​and pyrosulfite Prepared by dissolving potassium in distilled water, free SO in the compound color pr...

Embodiment 2

[0050] A kind of brewing method of low-alcohol cider, concrete steps are:

[0051] Step 1: Select fresh, non-polluted, non-damaged, mature and high-quality Fuji apples as raw materials for wine making, wash the selected apples with clean water, dry them, remove the core, remove the skin, and cut the apples into 5cm-large apple pieces .

[0052] Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine ​​and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine ​​and pyrosulfite Prepared by dissolving potassium in distilled water, free SO in the compound color protection solution 2 The content of the apple is 60mg / L, the apple pieces are soaked in the compound color protecting solution for 15min, fished out, squeezed out by a crusher without adding water, and the apple pulp with 100% mass concentration is obtained.

[0053] Step 3: Add 50mg / L cellulase and 60mg / L pectinase to the apple...

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Abstract

The invention provides a making method of low-alcohol apple wine. The method is characterized by including the steps: taking Fuji apples as a wine-making raw material, cleaning the apples by water, drying the cleaned apples, removing apple kernels, dicing the apples, soaking diced apples into a compound reagent for 5-15 minutes, fishing out the diced apples, and performing juicing on the apples bya crushing machine to obtain apple pulp with mass concentration of 100%; performing enzymolysis on the apple pulp, performing pasteurization, adjusting contents of total sugar and total acid, and fermenting the apple pulp to obtain apple wine; performing fining treatment, refrigerating the apple wine for 2-5 days, filtering the apple wine, and filling cans with the apple wine to obtain low-alcohol apple wine finished products. The made apple wine is light golden, clear and transparent, a wine body is soft, fruity, fine and smooth, and the apple wine is moderately sweet and sour in taste, refreshing and pleasant, and serves as a fruit wine beverage which is suitable for men, women, old people and children, nutritive and healthy.

Description

technical field [0001] The invention relates to a brewing method of low-alcohol cider, in particular to the color-protecting treatment of apple juice, combined enzymatic hydrolysis with double enzymes and the addition and use of a commercial yeast, and belongs to the technical field of food brewing. Background technique [0002] my country is the country with the largest apple production in the world, and its annual production accounts for about 46% of the world's total apple production. In order to comprehensively utilize apple resources and improve the economic benefits of the apple industry, improving the deep processing technology of apples is the only way to solve the problem. Among the deep processing products, cider is worthy of development. On a global scale, cider is a kind of fruit wine whose output is second only to wine. Apple cider is a mass circulation product in countries such as Britain, France, the United States, and Germany. Apple cider has a mellow taste, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/025C12H1/048C12H1/056
CPCC12G3/024C12G3/025C12H1/0408C12H1/0424
Inventor 冯涛马博文夏艺玮宋诗清姚凌云孙敏徐志民
Owner SHANGHAI INST OF TECH
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