Production method of apple wine

Abstract

The present invention relates to a production method of apple wine. Said production method includes the following steps: selecting brittle apple, cleaning and draining; mixing oxygen-removed pure water and Na2SO3 to obtain Na2SO3 solution; placing the Na2SO3 solution and apple into a pulping machine so as to make the apple into apple pulp whose grain size is 2-4 mm; adding pectinase into the apple pulp, pressing to obtain apple juice; adding brewing active dried yeast into said apple juice, to make fermentation, then adding kieselguhr diatomite into the fermented apple juice to make clearing, filling and sterilizing so as to obtain the invented finished product apple wine or soaking pomegranate seed or pomegranate rind in the apple wine for 7 days, then filling and sterilizing so as to obtain pomegranate apple wine with fresh red or light green color.

Description

technical field [0001] The invention relates to a production method of drinking wine, in particular to a production method of cider. Background technique [0002] Apple cider is the second largest fruit wine in the world. It is popular in Europe, the United States, Japan, Australia and other countries, and it is a hot spot in the international beverage wine market. Apple cider contains dual nutrients produced by apple itself and biological fermentation. Regular drinking can reduce the deposition of cholesterol on blood vessels, prevent arteriosclerosis, lower blood lipids and soften blood vessels. The nutritional and functional properties of apples and cider are gradually being understood and recognized by people, which provides a good development environment for the cider industry. In 10 years, the market size of the world's cider has doubled, with a total output of 1.7 billion liters . The cider industry in my country started relatively late, and currently there are only...

AI Technical Summary

Problems solved by technology

[0006] At present, cider production technology includes the production of dry, semi-dry, sweet, semi-sweet, sparkling, champagne, brandy, etc., but the sweet and semi-sweet cider are more popular. Apple wine, because the characteristics of dry apple wine are not obvious, there is almost no market under the fierce competition of raisin red and dry white

[0007] At present, there are many cider brewing technologies, but the shortcomings in the production of cider are mainly manifested in: the selection of raw materials is not reasonable

About half of the brewing techniques use apples or the mixture of fresh apple juice and concentrated juice as raw materials, including in the pilot production of cider. Such cider brewing technology is simple, but in the production process of apple juice concentrate Heat treatment is required, and the juice obtained is often dark brown, sometimes with a more obvious burnt smell, which affects the color, luster and taste of cider (with a burnt smell); there are also many apples that are used as raw materials, and fresh apples are obtained by squeezing the juice. Juice, and then fermented, but in the juicing process, apples need to be peeled and cored. This technology is only suitable for small experiments in the laboratory. For large-scale industrial production of cider, it is very difficult or even impossible to do so. Most of the cider production techniques use low-temperature fermentation (≤20°C), and the fermentation time is 15-20 days. The yeast, especially the dead yeast, has a long contact time with the fermented mash, which endows the cider with a yeasty taste and other bad tastes ; Furthermore, the cider product is single and the mouthfeel is not very satisfactory, which is also one of the important factors restricting the development of the cider industry