Production method of apple wine

A production method and cider technology, applied in the production field of cider, can solve the problems of long contact time, great difficulty, unreasonable selection of raw materials, etc., and achieve the effects of reducing contact time, accelerating fermentation speed, and stable color and luster.

Inactive Publication Date: 2007-01-31
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 burn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, in order to solve the problem of unreasonable raw materials of cider, the present invention adopts the red Fuji brittle apples produced in areas with long sunshine time and large temperature difference between day and night, and uses detergent to clean them, then rinses and dries;

[0012] 2) Then remove the deaerated purified water and add Na 2 SO 3 Concentrated Na with a concentration of 10000ppm 2 SO 3 solution;

[0013] 3) get 30% of the pure water of apple quality and the Na of 10000ppm 2 SO 3 The solution was mixed to make 370ppm Na 2 SO 3 solution, and then Na 2 SO 3 Solution and apple are put into beater simultaneously and apple is made the apple pulp that particle diameter is 2mm;

[0014] Under such conditions, the following reactions take place:

[0015]

[0016] Generated SO 2 , the free form of SO 2 It has the functions of sterilization, anti-browning and clarification, and does not transform into SO 2 SO 3 2- Under weakl...

Embodiment 2

[0022] Embodiment 2, 1) at first select the brittle apples produced in areas with long sunshine time and large temperature difference between day and night to be washed and drenched;

[0023] 2) Then remove the deaerated purified water and add Na 2 SO 3 Concentrated Na with a concentration of 10000ppm 2 SO 3 solution;

[0024] 3) Get 40% of the pure water of apple quality and the Na of 10000ppm 2 SO 3 The solution was mixed to make 480ppm Na 2 SO3 solution, and then Na 2 SO 3 Solution and apple are put into beater simultaneously and apple is made the apple pulp that particle diameter is 4mm;

[0025] 4) Then, add dry powdered pectinase with an activity of 20000u / g into the apple pulp in an amount of 0.3g / L, react at 40°C for 90 minutes, and squeeze the juice to obtain apple juice;

[0026] 5) Adjust the pH value of the apple juice with citric acid to 4.06, then adjust the sugar content of the apple juice to 15% with white granulated sugar, then add Saccharomyces cerev...

Embodiment 3

[0028] Embodiment 3, 1) at first select the brittle apples produced in areas with long sunshine time and large temperature difference between day and night to be washed and dried;

[0029] 2) Then remove the deaerated purified water and add Na 2 SO 3 Concentrated Na with a concentration of 10000ppm 2 SO 3 solution;

[0030] 3) get 35% pure water of apple quality and the Na of 10000ppm 2 SO 3 The solution was mixed to make 420ppm Na 2 SO 3 solution, and then Na 2 SO 3 Solution and apple are put into beater simultaneously and apple is made the apple pulp that particle diameter is 3mm;

[0031] 4) Then, add dry powdered pectinase with an activity of 20000u / g into the apple pulp in an amount of 0.3g / L, react at 40°C for 90 minutes, and squeeze the juice to obtain apple juice;

[0032] 5) Adjust the pH value of the apple juice with citric acid to 4.06, then adjust the sugar content of the apple juice to 22% with white granulated sugar, then add Saccharomyces cerevisiae ac...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 杨辉陈合陈永康张智锋张林张娟魏伟
Owner SHAANXI UNIV OF SCI & TECH
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