Brewing process of mixed fragrance type sparkling sweet apple wine

Abstract

The invention relates to a brewing process of mixed fragrance type sparkling sweet apple wine. The brewing process comprises the following steps: step 1, carrying out soft-pressing to take juice; steptwo, adjusting the acidity of lemon juice; step three, carrying out clarification of fruit juice; step four, carrying out concentration and separation at a low temperature; step five, carrying out temperature-controlled fermentation; step six, carrying out clarification and filtering; step seven, carrying out pressure-maintaining secondary fermentation; step eight, carrying out incomplete fermentation termination; step nine, carrying out low-temperature ageing; and step ten, carrying out clarification and filtration treatment under the conditions of setting physical and chemical indexes as follows: 11.5 to 12.0 (v / v) percent of the alcoholic strength, reducing sugar being greater than or equal to 95.0 g / L, total acidity of 8.0 to 9.0 g / L, free SO2 being less than or equal to 50mg / L, totalSO2 being less than or equal to 150mg / L, volatile acid being less than or equal to 0.8g / L, and the pressure of0.25 to 0.35 MPa. The brewing process has the following advantages: after the process operation, the influence of easy oxidation and browning of the apples after juicing on the aroma, taste and quality of the juice is reduced; the acidity of the apple juice is adjusted by lemon juice, sothat the complexity of the fragrance and the taste of the apple juice are increased; the oxidation resistance of the apple juice is improved; with the low-temperature concentration technology, the pressure-maintaining secondary fermentation technology, the incomplete fermentation termination technology and the low-temperature ageing technology with yeast paste, the yeast fragrance is enhanced while the wine fragrance contains the fine apple fragrance and elegant lemon fragrance, so that the aroma richness is improved, the taste is more mellow and complex, and the sweetness is pure and clean without sweet greasy feeling.

Description

technical field

[0001] The invention belongs to the field of food processing, and relates to fruit wine brewing technology, in particular to a brewing technology of mixed-flavor sparkling sweet cider. Background technique

[0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine.

[0003] Fermented cider is also called hard cider in the United States, and cider in Britain, France, Australia and other countries. Acco...

Examples

Embodiment 1

[0036] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0037] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0038] ⑵Add 80mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0039] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0040] (4) Add white sugar to the concentrated juice to adjust the sugar content to 330g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...

Embodiment 2

[0054] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0055] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0056] ⑵Add 90mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0057] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0058] (4) Add white sugar to the concentrated juice to adjust the sugar content to 340g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...

Embodiment 3

[0072] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0073] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0074] ⑵Add 100mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0075] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0076] (4) Add white sugar to the concentrated juice to adjust the sugar content to 350g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v...

technical field

[0001] The invention belongs to the field of food processing, and relates to fruit wine brewing technology, in particular to a brewing technology of mixed-flavor sparkling sweet cider. Background technique

[0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine.

[0003] Fermented cider is also called hard cider in the United States, and cider in Britain, France, Australia and other countries. Acco...

Examples

Embodiment 1

[0036] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0037] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0038] ⑵Add 80mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0039] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0040] (4) Add white sugar to the concentrated juice to adjust the sugar content to 330g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...

Embodiment 2

[0054] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0055] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0056] ⑵Add 90mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0057] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0058] (4) Add white sugar to the concentrated juice to adjust the sugar content to 340g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v)...

Embodiment 3

[0072] A brewing process of mixed-flavor sparkling sweet cider, the process steps are as follows:

[0073] ⑴Squeeze the juice from the raw fruit. The raw fruit is apple and lemon. Before pressing, the apple is cut into pieces with a knife, and the core is removed to remove the impact of the bitter taste of the core on the taste and quality of the wine;

[0074] ⑵Add 100mg / L SO after the juice is filtered 2 At the same time, mix apple juice and lemon juice, add pectinase 0.02g / L to the mixed juice, and clarify at 16-18°C for 18-24 hours;

[0075] (3) Separate the supernatant juice, quickly cool down to -3.5°C to -4.0°C, keep it warm for 3-5 days, and use a filter to separate the frozen slag from the concentrate;

[0076] (4) Add white sugar to the concentrated juice to adjust the sugar content to 350g / L, add 20g / 100L sugar-tolerant fruit wine yeast, control the temperature at 17-19°C, and ferment in the pressure tank for 10-15 days, when the alcohol content reaches 10.5 (v / v...