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Method for making red pulp apple wine

A technology for red-meat apples and cider, applied in the field of cider brewing, can solve problems such as no red apple cider, and achieve the effects of better and richer taste, softer wine body and improved quality

Pending Publication Date: 2020-03-27
杨伯咸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sales of red cider in the domestic market, and its brewing technology is rarely reported at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The invention provides a preparation method of red meat cider, comprising the steps of:

[0024] Step 1: Select fresh, non-polluting, non-damaging, mature and high-quality Xinjiang red-flesh apples as raw materials for wine making, wash the selected red-flesh apples with clean water, dry them, remove the core, remove the skin, and cut the red-flesh apples Cut into 3cm large red flesh apple pieces.

[0025] 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 It is prepared by dissolving potassium in distilled water. The content of free SO2 in the composite color protection solution is 60mg / L. Soak red apple pieces in the composite color protection solution for 15 minutes, remove them, squeeze the juice with a crusher, and obtain 100 % mass concentration of red flesh apple pulp.

[0026] Step 3: A...

Embodiment 2

[0037] The invention provides a preparation method of red meat cider, comprising the steps of:

[0038] Step 1: Select fresh, non-polluting, non-damaging, mature and high-quality Xinjiang red-flesh apples as raw materials for wine making, wash the selected red-flesh apples with clean water, dry them, remove the core, remove the skin, and cut the red-flesh apples Cut into 5cm large red flesh apple pieces.

[0039] 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 It is prepared by dissolving potassium in distilled water. The content of free SO2 in the compound color protection solution is 60mg / L. Soak red apple pieces in the compound color protection solution for 15 minutes, remove them, squeeze the juice with a crusher without adding water, and obtain 100 % mass concentration of red flesh apple pulp. ...

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PUM

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Abstract

The invention discloses a method for making red pulp apple wine. The method comprises the following steps: selecting Xinjiang red pulp apples a wine brewing raw material, cleaning the apples with water, performing air drying, removing kernels, cutting the apples into red pulp apple pieces, soaking the red pulp apple pieces into a composite color protection liquid for 5-15 minutes, fishing out thered pulp apple pieces, and performing juicing by using a crusher, so as to obtain 100% pulp of the red pulp apples. The red pulp apples used in the method are the best raw material for making high-class wine, have the main advantages of acor, flavonoids, anthocyanin and dietary crude fibers, and the nutrient components of the red pulp apples are times or dozens of times of those of common Fuji apples, so that the wine made of the red pulp applies can meet standards of functional wine; the fermentation wine of the red pulp apples has main components of anthocyanin, flavonoids, tartaric acid, malic acid, citric acid and tannin, and every kilogram of the red pulp apple wine contains 2-8g of sugar; and by adopting the method, the wine can be mild, the taste is rice, and the quality of the apple wine can be improved.

Description

technical field [0001] The invention relates to the technical field of cider brewing, in particular to a preparation method of red meat cider. Background technique [0002] Apples belong to the family Rosaceae, perennial deciduous trees with deep root system and long life span. Usually the trees can be up to 15 meters high, and cultivated trees are generally about 3-5 meters high. The trunk is taupe, the leaves are oval and sawtoothed; Crisp and sweet, with high nutritional value, according to measurements, every hectogram apple contains 6.5-11.5 grams of fructose, 2.5-3.5 grams of glucose, 1.0-5.2 grams of sucrose, and also contains trace elements zinc, calcium, phosphorus, iron, potassium and Vitamin B1, vitamin B2, vitamin C and carotene and other nutrients are the crown of the world's four major fruits (apple, grape, citrus and banana). [0003] Apple is one of the fruit tree species with the widest cultivation area, the largest output and the most stable development in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/18
CPCC12G3/024C12H1/18
Inventor 杨伯咸
Owner 杨伯咸
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