Preparation method of apple base wine, fermentation strain thereof and application thereof

By using Red Fuji apples and red glutinous rice in combination with Aspergillus niger PWY-03 and Saccharomyces cerevisiae YD-01 fermentation, the problem of monotonous taste in apple cider products has been solved, and the preparation of apple cider with rich aroma and high efficiency has been achieved.

CN116376711BActive Publication Date: 2026-07-21YANTAI HUAJIAN BIOTECHNOLOGY CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
YANTAI HUAJIAN BIOTECHNOLOGY CO LTD
Filing Date
2023-03-01
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Existing cider products have a monotonous taste, mainly using apple juice as the raw material, and the fermentation process is not optimized, resulting in low product quality and insufficient aroma.

Method used

Using Fuji apples and red glutinous rice as raw materials, and employing Aspergillus niger PWY-03 and Saccharomyces cerevisiae YD-01 as fermentation strains, apple wine is prepared through a simple and efficient pure microbial fermentation process, enhancing aroma and enriching flavor.

Benefits of technology

This method produces apple wine with rich aroma and unique flavor. No exogenous substances need to be added during the fermentation process, making it safe and convenient. The resulting apple wine has a stable alcohol content and significantly enhanced aroma components.

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Abstract

The application discloses a preparation method of apple base wine, a fermentation strain thereof and application. The application uses'red fuji' apples and red glutinous rice as raw materials, uses a high-saccharification-enzyme-yield strain of Aspergillus niger PWY-03 and a high-alcohol-fermentation-yield strain of Saccharomyces cerevisiae YD-01 as the fermentation strain of the apple base wine, and prepares a novel apple base wine with rich wine aroma and an apple wine beverage with unique style. The apple base wine uses red glutinous rice as the raw material, which not only improves the aroma of the apple base wine and enriches the aroma components of the apple base wine, but also makes the apple base wine unique in flavor. Meanwhile, no external substance is added in the whole fermentation process, and the apple base wine is safe and convenient.
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