Brewing process of mixed fragrance type sparkling sweet apple wine
A technology of cider and flavor, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of not meeting the market demand of consumers with multiple tastes, single taste and nutritional components, and high requirements for process parameter control. Achieve the effects of improving easy oxidation and browning, increasing antioxidant capacity, increasing the concentration of aroma and taste substances
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Embodiment 1
[0036] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:
[0037] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;
[0038] ⑵Add 80mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;
[0039] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;
[0040] (4) Add white sugar to the concentrated juice to adjust the sugar content to 330g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...
Embodiment 2
[0054] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:
[0055] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;
[0056] ⑵Add 90mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;
[0057] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;
[0058] (4) Add white sugar to the concentrated juice to adjust the sugar content to 340g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...
Embodiment 3
[0072] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:
[0073] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;
[0074] ⑵Add 100mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;
[0075] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;
[0076] (4) Add white sugar to the concentrated juice to adjust the sugar content to 350g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v...
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