Preparation method of passion fruit sparkling apple wine
A technology of passion fruit and cider, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of single taste, and achieve the effect of complex aroma, bright appearance and obvious style
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Embodiment 1
[0035] A preparation method of passion fruit sparkling cider, comprising steps as follows:
[0036] (1) Take 1000g of fresh passion fruit, wash and dry, cut the passion fruit fruit in half and remove the seeds, add 3L of water to the obtained pulp and juice mixture and squeeze the juice together with the peel to obtain the juice, add pectinase, pectinase The amount added is 0.25% of the mass of the squeezed juice, after enzymatic hydrolysis at 45°C for 2 hours, the passion fruit juice is filtered to obtain the passion fruit juice for later use;
[0037] (2) Add 1L of passion fruit juice obtained in step (1) into 30L of water at 100°C, boil for 5 minutes, then continue to add 10L of concentrated apple juice with a mass concentration of 75% and 15g of yeast nutrient salt, and obtain the sugar content after gyrating for 20 minutes It is a mixed fermentation liquid of 17% passion fruit and apple;
[0038] (3) Insert the activated fruit wine yeast SIHA3# into the mixed fermented l...
Embodiment 2
[0045] The preparation method as described in Example 1, the difference is that the volume ratio of concentrated apple juice and water described in step (2) is 2:3.
[0046] The product obtained in this example is tested according to GB / T 15038-2006 standard: alcohol content 5.84% V / V, total sugar 45.8g / L, total acid 4.63mL / 100mL, carbon dioxide content ≥ 0.5%.
[0047] The sensory evaluation scores are as follows:
[0048] project Appearance (15 points) Bubbles (15 points) Aroma (30 points) Taste (40 points) total score Score (points) 13 12 27 38 90
Embodiment 3
[0050] The preparation method as described in Example 1, the difference is that the fruit wine yeast inoculated in step (3) is Mangrove Jack M02.
[0051] The product obtained in this example was tested according to GB / T 15038-2006 standard: alcohol content 5.44% V / V, total sugar 45.1g / L, total acid 4.38mL / 100mL, carbon dioxide content ≥ 0.5%.
[0052] The sensory evaluation scores are as follows:
[0053] project Appearance (15 points) Bubbles (15 points) Aroma (30 points) Taste (40 points) total score Score (points) 12 14 26 36 89
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