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Preparation method of hops and apple wine

A technology of cider and hops, applied in the field of fruit wine brewing, to achieve the effect of retaining apple aroma, good apple aroma, and short heat treatment time

Active Publication Date: 2020-11-03
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, adding hops in cider (CIDER) has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of hop cider, the steps are as follows:

[0032] (1) Add 50L of tap water to the boiling pot, heat to boil, stop heating after boiling for 3 minutes, cool down to 85°C, add 10L of concentrated apple juice, 37% of Xichu, 28% of linseed, 22% of crystal, and 7% of Elkoda No. 13% hop bag 0.06kg, and add yeast nutrient salt, the addition of yeast nutrient salt is 150ppm, stir evenly, place 10min to sterilize, then pump into the whirlpool sedimentation tank, and fermented apple juice is obtained through whirlpool precipitation; fermented apple juice Brix is ​​11°Bx;

[0033] (2) Cool the fermented apple juice in step (1) to a fermentation temperature of 18°C ​​through a plate heat exchanger, pump it into a fermenter, and inoculate it with fruit wine dry yeast. ℃ for main fermentation, until the sugar content of apple juice drops to 8g / L, add 37% of Xichu, 28% of linseed, 22% of crystal, and 0.24kg of combined hops of 13% of Ikeda No. 7;

[0034] (3) Sea...

Embodiment 2

[0036] A preparation method of hop cider, the steps are as follows:

[0037](1) Add 50L of tap water to the boiling pot, heat to boil, stop heating after boiling for 3 minutes, add 10L of concentrated apple juice, 37% of Xichu, 28% of linseed, 22% of crystal, 0.06 kg, and add yeast nutrient salt, the addition of yeast nutrient salt is 180ppm, stir evenly, place 10min to sterilize, then pump into the whirling sedimentation tank, and fermented apple juice is obtained through whirling sedimentation; the sugar content of fermented apple juice is 11.5°Bx;

[0038] (2) Cool down the fermented apple juice in step (1) to a fermentation temperature of 19°C through a plate heat exchanger, pump it into a fermenter, and inoculate it with fruit wine dry yeast. ℃ for main fermentation until the sugar content of apple juice drops to 7g / L, add 0.24kg of combined hops of Xichu 37%, linseed 28%, crystal 22%, and Aikeda 7 13%;

[0039] (3) Seal the tank, keep the fermentation temperature at 19°...

Embodiment 3

[0041] A preparation method of hop cider, the steps are as follows:

[0042] (1) Add 50L of tap water to the boiling pot, heat to boil, stop heating after boiling for 3 minutes, cool down to 85°C, add 10L of concentrated apple juice, 37% of Xichu, 28% of linseed, 22% of crystal, and 7% of Elkoda No. 13% hop bag 0.06kg, and add yeast nutrient salt, the addition of yeast nutrient salt is 200ppm, stir evenly, place 10min to sterilize, then pump into the whirlpool sedimentation tank, and fermented apple juice is obtained through whirlpool precipitation; fermented apple juice Brix is ​​11.1°Bx;

[0043] (2) The fermented apple juice in step (1) is cooled to a fermentation temperature of 20°C through a plate heat exchanger, pumped into a fermenter, and inoculated with fruit wine dry yeast. ℃ for main fermentation, until the sugar content of apple juice drops to 6g / L, add 37% of Xichu, 28% of linseed, 22% of crystal, and 0.24kg of combined hops of Aikeda No. 7 13%;

[0044] (3) Sea...

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PUM

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Abstract

The invention relates to a preparation method of hops and apple wine. The preparation method comprises the following steps: heating and boiling water, adding concentrated apple juice and hops, addingyeast nutritive salt, performing standing and sterilizing to obtain fermented apple juice, performing inoculating with yeast, performing primary fermentation, adding the hops again, sealing a tank, performing secondary fermentation, performing quick cooling, performing cold storage, and performing filtering to obtain the hops and apple wine. The hops are added in batches in the brewing process ofthe apple wine, so that the hops and the apple wine can be fully mixed, the apple wine can have unique hops taste, and the hops and the apple wine are perfectly combined. According to the invention, asugar-retaining method is adopted for fermentation, so that the problem that residual sugar is too low and the mouth feel is too sour due to excessive consumption of fermentable sugar in the yeast fermentation process is prevented, and a certain sour-sweet ratio of the fruit wine is ensured. The hops and apple wine brewed by the brewing method disclosed by the invention is rich in hops fragrance,and apple fragrance and hops fragrance are mutually balanced; and the wine body is fresh and cool, strong in irritability to mouth and unique in flavor.

Description

technical field [0001] The invention relates to a preparation method of hop cider, which belongs to the technical field of fruit wine brewing. Background technique [0002] Apple, belonging to the Rosaceae apple genus fruit, is not only the most important fruit in my country, but also the most widely planted and most productive fruit in the world. Apples are rich in nutrients and contain a variety of active substances. In addition to polysaccharides, proteins, fats and crude fibers, they also contain potassium, calcium, phosphorus and trace elements zinc, iron and vitamin B1, vitamin B2, vitamin C, carotene, and fruit. Glue and cellulose etc. It has the effects of promoting body fluid and quenching thirst, invigorating the spleen and nourishing the heart, nourishing blood and calming the nerves, and anti-cancer and anti-cancer. For recurrent constipation, low immunity, dark yellow skin, stains and various cardiovascular and cerebrovascular diseases, it has adjuvant therape...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/02
CPCC12G3/024C12G3/02
Inventor 董小雷邓鸿钰宋扬谭兆顺李岩侯成跃姜鑫
Owner QILU UNIV OF TECH
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