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

Pending Publication Date: 2020-06-26
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, most of the sparkling cider is fermented with a single apple juice as the raw material, without the introduction of other fruit flavors, and the taste is relatively simple, so how to fully introduce the unique flavors and nutrients of other fruits into the sparkling cider? Guaranteed its taste, foam and aroma, etc., worthy of further exploration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The present invention relates to a preparation method of passion fruit sparkling apple wine. The method comprises the following steps of (1) preparing passion fruit juice; (2) adding water to the passion fruit juice, performing boiling, and adding apple juice and yeast nutritive salt, thereby preparing passion fruit and apple mixed fermentation liquid; and (3) fermenting the mixed fermentation liquid by using fruit wine yeasts until the sugar degree is 7-9.5%, adding the passion fruit juice, and performing freezing, storing and filtering to prepare the passion fruit sparkling apple wine. According to the method, the passion fruit is added on the basis of taking apples as raw materials, so that the finished fruit wine has rich and delicious fruit aromas, the wine body, the foam property andthe non-biological stability of the sparkling apple wine are improved, and the mouth feel and the fruit aromas of the sparkling apple wine are layered and stereoscopic; and the finished sparkling apple wine has the typical flavor characteristics of champagne, ester aroma generated by yeast metabolism and alcohol, apple aroma and passion fruit aroma in the fruit wine are mutually supplementary, the mouth feel is rich, and the fruit wine has a strong sense of layering.

Description

technical field [0001] The invention relates to a preparation method of passion fruit sparkling cider, which belongs to the technical field of fruit wine production. Background technique [0002] Sparkling cider, also known as cider wine, refers to an alcoholic beverage made by fermenting pure fruit juice. Apple cider is a low-alcohol wine, rich in nutrients, drinking in moderation can relax muscles and activate collaterals, and improve health. Apple cider is a low-alcoholic fruit juice drink, which combines the advantages of beer and fruit juice. It has a clear taste and rich nutrition. It is brewed with high-quality apples as raw materials, fermented at low temperature, and naturally matured. [0003] Cider wine contains 25 kinds of amino acids, 8 of which cannot be synthesized by the human body; it also contains vitamins (vitamin B12, vitamin C and inositol, etc.) that promote human development and treat and prevent diseases. Apple cider contains organic acids mainly ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12R1/865
CPCC12G3/024C12G3/026
Inventor 谭兆顺邓鸿钰董小雷宋扬李岩侯成跃姜鑫
Owner QILU UNIV OF TECH
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