Brewing method for improving flavor characteristic of cider

A cider and flavor technology, applied in the field of cider brewing, can solve the problems of reducing the recognition degree of cider, single aroma of cider, poor flavor and taste, etc., and achieves easy storage for a long time, good flavor and acidity of the finished wine. falling effect

Inactive Publication Date: 2021-06-15
SICHUAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, single fermentation of Saccharomyces cerevisiae often causes problems such as single aroma and homogeneous flavor of cider. The existing cider flavor and taste in the market in my country are poor, and cannot fully reflect the characteristics of fruit wine. The taste is thin and lacks aftertaste, which directly reduces the recognition of Chinese consumers for cider

Method used

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  • Brewing method for improving flavor characteristic of cider
  • Brewing method for improving flavor characteristic of cider
  • Brewing method for improving flavor characteristic of cider

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Embodiment

[0036] A brewing method for improving the flavor characteristics of cider by Schizosaccharomyces pombe, using Schizosaccharomyces pombe mother and Saccharomyces cerevisiae as fermentation strains for sequential inoculation and fermentation, and the preservation number of the Schizosaccharomyces pombe strains is: CICC NO : 1760, the saccharomyces cerevisiae strain preservation number is: CICC NO: 31084, specifically comprises the following operations:

[0037] (1) Raw material processing: Add sodium metabisulfite to concentrated apple juice to make effective SO 2 The content is 70mg / L, add pectinase to make the effective content 60mg / L, and adjust the sugar content of apple juice to 20Brix, pH to 3.8, after standing for 24h, dispense 200mL into sterile Erlenmeyer flasks. It is worth noting that the addition of sodium metabisulfite and pectinase have the functions of antibacterial and clarification respectively, so that the storage time of the subsequent fermentation wine body i...

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Abstract

The invention discloses a brewing method for improving flavor characteristics of cider, which is characterized in that schizosaccharomyces pombe and saccharomyces cerevisiae are sequentially inoculated and fermented, and belongs to the technical field of cider brewing. The invention provides a sequential inoculation method which comprises the following steps: firstly inoculating the schizosaccharomyces pombe into concentrated apple juice for fermentation, inoculating the saccharomyces cerevisiae after four days, and then fermenting. Compared with cider fermented by single inoculation of saccharomyces cerevisiae, the cider prepared by the method disclosed by the invention has the advantages that the body flavor characteristic is improved, the acidity is decreased and the alcohol content is increased.

Description

technical field [0001] The invention relates to the technical field of cider brewing, and in particular to a brewing method for improving the flavor characteristics of cider. Background technique [0002] Apple cider is the second largest fruit wine in the world next to wine. It not only has the flavor of fruit juice but also the aroma of fine wine, and can also convert a large number of non-commercial apples into value-added. The production of cider has no seasonality, short cycle, low price, and its taste is mellow, rich in vitamins, amino acids, calcium, iron, potassium and other nutrients, and organic acids such as malic acid that other wines do not have can adjust the human body. metabolism, promote blood circulation. [0003] Concentrated apple juice is the main product of apple deep processing in my country, but there is a problem of insufficient development and utilization, resulting in waste of resources. Therefore, brewing concentrated apple juice into cider make...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865C12R1/645
CPCC12G3/024
Inventor 高鸿余雯玥钟凯吴艳萍黄毅娜
Owner SICHUAN UNIV
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