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Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof

A cider and fruit-flavored technology, applied in the field of fruit wine brewing, can solve the problems of lack of typical aroma characteristics of apples, complex production process, loss of fruity aroma, etc., to improve equipment utilization rate, low alcohol content, increase fruity and floral aroma Effect

Inactive Publication Date: 2021-12-07
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of cider products on the Chinese market is complicated, especially in the pre-treatment process, pectinase treatment is often used to obtain clarified juice and then fermented, and the original wine must be clarified before filling.
The complex process leads to a serious loss of fruity aroma and lacks the typical aroma characteristics of apples
Therefore, based on the deficiencies existing in the current cider processing, how to produce fruity and refreshing cider while the process is simple and easy is a problem that those skilled in the art pay attention to.

Method used

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  • Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof
  • Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof
  • Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Select 1000kg of Red Fuji apples that have been sorted to remove diseased and rotten fruits, and evenly spray the ethephon solution with a concentration of 900ppm. Return the temperature to 4°C, and squeeze it with a basket press at this temperature to obtain 685L of apple juice; warm the apple juice to 13°C at room temperature (20°C), and inoculate with Maggi Mech's Yeast 1.0*10 7 cfu / mL, after starting the fermentation, the fermentation temperature was controlled at 14-15°C, and the fermentation was completed in 9 days. On the 10th day, the lees was transferred to separate the wine lees, and 670L of fermented wine was obtained, and then the temperature was controlled (14°C) for 10 days, and then filtered Filling obtains 845 bottles (750ml / bottle) of fruity refreshing cider product.

[0058] Product quality effect: see Table 3 for product physical and chemical indicators; see Table 2 for sensory index evaluation; the overall appearance of the product is light golden ye...

Embodiment 2

[0060] Select 1000kg of Red Fuji apples that have been sorted to remove diseased and rotten fruits, and evenly spray the ethephon solution with a concentration of 800mg / L. Warm up to 3°C, and squeeze it with a basket press at this temperature to obtain 687L of apple juice; warm the apple juice to 15°C at room temperature (21°C), and inoculate with Maggi Mech's Yeast 1.5*10 7 cfu / mL, after starting the fermentation, the fermentation temperature was controlled at 15-16°C, and the fermentation was completed in 7 days. On the 8th day, the lees was transferred to the tank to separate the wine lees, and 671L of fermented wine was obtained, and then the temperature was controlled (15°C) for 7 days, and it was sterilized and filtered Filling obtains 846 bottles (750ml / bottle) of refreshing fruity cider product.

[0061] Product quality effect: see Table 3 for product physical and chemical indicators; see Table 2 for sensory index evaluation; the overall appearance of the product is li...

Embodiment 3

[0063] Select 800Kg of Red Fuji apples that have been sorted to remove diseased and rotten fruits, and evenly spray the ethephon solution with a concentration of 950mg / L. After drying, put them in a freezer at -20°C for 72 hours, and then return the frozen apples Warm to 4°C, and squeeze it with an air bag press at this temperature to obtain 550L of apple juice; warm the apple juice to 12°C at room temperature (24°C), and inoculate with Maggi Mech's Yeast 1.2*10 7 cfu / mL, after starting the fermentation, the fermentation temperature was controlled at 14-15°C, and the fermentation was completed in 10 days. On the 11th day, the lees was transferred to separate the wine lees, and 547L of fermented wine was obtained, and then the temperature was controlled (15°C) for 10 days, and then it was sterilized and filtered. Filling obtains 408 bottles (750ml / bottle) of fruity refreshing cider product.

[0064] Product quality effect: see Table 3 for product physical and chemical indicator...

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Abstract

The invention belongs to the technical field of fruit wine brewing, and particularly relates to fruit-flavor low-alcohol refreshing apple wine and a preparation method thereof. The preparation method of the fruit-flavor refreshing apple wine comprises the following steps of (1) uniformly spraying an ethephon solution on harvested apples, and airing; (2) freezing the aired apples at the temperature of -18 DEG C for 2-3 days; (3) returning the temperature of the frozen apples to 3-4 DEG C, and crushing and squeezing the frozen apples while the apples are cold to obtain apple juice; (4) returning the temperature of the apple juice to 12-15 DEG C, inoculating metscchnilowia pulcherrima, and controlling the fermentation temperature to 14-16 DEG C and the fermentation time to 7-10 days; and (5) controlling the temperature of the fermented apple wine and keeping for 7-10 days, filtering and filling to obtain the apple wine product with refreshing fruity flavor. The apple wine prepared by the method is high in content of esters and terpenes, strong in fruit fragrance and flower fragrance, low in alcoholic strength and fresh and cool in taste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a fruit-flavored low-alcohol refreshing cider and a preparation method thereof. Background technique [0002] Apple is a plant of the genus Malus in the Rosaceae Apple subfamily, native to central and southeastern Europe, Central Asia, West Asia and Xinjiang in China. Apples have been cultivated in China for more than 2,000 years. At present, China is the largest producer and consumer of apples in the world. The planting area and output of apples account for more than 40% of the world’s total, and it occupies an important position in the world’s apple industry. . [0003] Apple cider is a fruit wine made from apples as raw materials through crushing, pressing, low-temperature fermentation and aging. Apple cider first appeared in Europe in the 1st century A.D., and the industrialization of cider in Europe was initially formed in the 12th century A.D. At pr...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 孙玉霞管雪强林雪青张翔丁燕汤晓宏赵新节王显苏
Owner SHANDONG ACAD OF GRAPE
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