Preparation process of apple wine

Abstract

The invention relates to the technical field of cider, in particular to a preparation process of cider, which comprises the following steps: (1) raw material treatment: selecting and cleaning apples, and then crushing the apples into particles; (2) fermentation: mixing the crushed apples with yeast and white granulated sugar for fermentation; (3) distilling: distilling the fermentation liquor, and collecting distillate in sections; (4) blending: blending the collected middle distillate and purified water to a target alcoholic strength; (5) filtering: finely filtering the blended liquid; and (6) filling: filling the filtered cider into a container, so that the sensory quality of the cider, especially the balance in the aspects of color, aroma and taste, is remarkably improved, the functionality of the product, especially the total phenol content and antioxidant activity, is improved, and the cider is not only a delicious beverage, but also a functional beverage with health potential.

Description

Technical Field

[0001] The invention relates to the technical field of cider, and in particular to a preparation process of cider. Background Art

[0002] As a traditional fruit wine beverage, apple cider is widely favored by consumers for its unique flavor and rich nutritional value. However, the existing apple cider preparation process still has many shortcomings. First, traditional processes often fail to effectively balance the flavor and functional ingredients of apple cider. Second, most processes cannot fully utilize the antioxidant potential of polyphenol compounds in apples. Furthermore, the existing technology is not effective in increasing the alcohol content and removing fusel oil, which affects the quality and safety of the product. Summary of the invention

[0003] The present invention aims to solve the above technical problems and achieve comprehensive improvement of cider quality through innovative process design.

[0004] The object of the present invention is to provide a process for preparing cider, comprising the following steps:

[0005] (1) Raw material processing: selecting and washing apples, and then crushing the apples into particles;

[0006] (2) Fermentation: Mix the crushed apples with yeast and white sugar for fermentation;

[0007] (3) Distillation: distilling the fermentation broth and collecting the distillate in sections;

[0008] (4) Blending: Blending the collected mid-stage distillate with purified water to the target alcohol content;

[0009] (5) Filtration: Finely filter the prepared liquid;

[0010] (6) Filling: Fill the filtered cider into containers.

[0011] Specifically, the raw materials include the following components in parts by weight:

[0012] 80-95 parts of apples, 0.2-0.5 parts of yeast, and 5-15 parts of white sugar.

[0013] Specifically, in step (1), the apples are broken into particles with a diameter of about 0.5-1 cm.

[0014] Specifically, in step (2), the fermentation is carried out under the following conditions:

[0015] The temperature is 18-22°C, the time is 7-14 days, and stirring is 1-2 times a day, each time stirring for 3-5 minutes.

[0016] Specifically, in step (3), the distillation is carried out under the following conditions:

[0017] The temperature is 78-82°C and the pressure is normal pressure.

[0018] Specifically, in step (3), the distillate is divided into head wine, middle wine and tail wine, wherein the head wine accounts for about the first 5% of the distillate, the tail wine accounts for about the last 10% of the distillate, and only the middle wine is collected for subsequent steps.

[0019] Specifically, in step (4), the middle distillate is adjusted to have an alcohol content of not less than 36% vol.

[0020] Specifically, after step (4), the method further includes allowing the prepared liquid to stand for 7-14 days.

[0021] Specifically, in step (5), the fine filtration uses a membrane filter with a pore size of 0.45 μm.

[0022] Specifically, in step (6), the container is a glass bottle or a ceramic bottle that meets food safety standards.

[0023] The innovative features and technical effects of the present invention are mainly reflected in the following aspects:

[0024] Specifically, the technical solution of the present invention achieves breakthroughs in the following aspects:

[0025] 1. Innovation in raw material processing: The present invention adopts an apple crushing process with a specific particle size (0.5-1cm). This seemingly simple improvement actually contains profound scientific principles. The appropriate crushing particle size increases the specific surface area of ​​the apple tissue and promotes the partial destruction of the cell wall, thereby achieving the synergistic extraction of alcohol-soluble and water-soluble substances in the subsequent fermentation process. This not only improves the fermentation efficiency, but also enhances the release of polyphenolic compounds (such as quercetin, chlorogenic acid, etc.), laying the foundation for the subsequent antioxidant activity.

[0026] 2. Fermentation process optimization: The present invention adopts a moderate fermentation temperature of 18-22°C and a fermentation time of 7-14 days. This temperature range is just in the optimal growth temperature range of most brewing yeasts (Saccharomyces cerevisiae), which is conducive to the fluidity of yeast cell membranes and the maintenance of enzyme activity. The moderately extended fermentation time provides sufficient time for the production of yeast metabolites (such as higher alcohols and esters), which are the key to constructing the complex aroma of cider.

[0027] 3. Innovative distillation process: The present invention adopts mild distillation conditions of 78-82°C, which is just near the boiling point of ethanol (78.4°C). This precise control not only effectively increases the alcohol content, but also retains the heat-sensitive aroma compounds in apples to the maximum extent. More importantly, this temperature range can effectively separate fusel oils (such as methanol, n-propanol, etc.), significantly improving the safety and purity of the product.

[0028] 4. Static aging mechanism: The present invention introduces a 7-14 day static period, which may seem simple but actually contains profound chemical changes. During the static process, polyphenolic compounds (such as proanthocyanidins) in the wine may undergo slow polymerization reactions to form more complex flavor substances. At the same time, some unstable aroma compounds (such as some aldehydes) may undergo oxidation or reduction reactions, further enriching the aroma spectrum of the wine.

[0029] The present invention achieves the following beneficial effects through the synergistic effect of the above-mentioned innovative processes:

[0030] 1. Significantly improved the sensory quality of cider, especially the balance in color, aroma and taste.

[0031] 2. The functionality of the product has been greatly improved, especially the total phenolic content and antioxidant activity, making cider not only a delicious drink, but also a functional beverage with health potential.

[0032] 3. It effectively solves the problems of insufficient alcohol content and high fusel oil content in traditional processes, and improves the safety and stability of the product.

[0033] 4. Through precisely controlled process parameters, batch-to-batch stability is achieved, laying the foundation for industrial production.

[0034] In summary, the present invention not only solves many defects in the prior art, but also achieves a comprehensive improvement in the quality of cider through multiple innovations, which has important theoretical significance and practical value. DETAILED DESCRIPTION

[0035] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the specific embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0036] The cider of the present invention uses apples as the main raw material and should comply with the GB / T 10651 standard. It can be considered to use different varieties of apples, such as Red Fuji, Red Star, and Yellow Marshal, to obtain different flavor characteristics. Specifically, the Yiqi fruit wine processed with Yanchuan Red Fructus as the main raw material has a unique fragrance, rich nutrition, and a mellow taste, and is a rare health product.

[0037] Example 1: A process for preparing low-alcohol cider

[0038] In this embodiment, the raw material components of cider and their weight parts are as follows:

[0039] 80 parts of apples, 0.2 parts of yeast, and 5 parts of white sugar.

[0040] The specific preparation process includes the following steps:

[0041] (1) Raw material processing: Select fresh, ripe Fuji apples, rinse them with running water for 2 minutes, and use a pomace crusher to crush the apples into particles with a diameter of about 0.5 cm.

[0042] (2) Fermentation: Add crushed apples, yeast and white sugar into a stainless steel fermentation tank. The fermentation temperature is controlled at 18°C ​​and the fermentation time is 7 days. Stir once a day during the fermentation process for 3 minutes each time.

[0043] (3) Distillation: Use a copper distiller to distill at 78°C and normal pressure. Distillate is divided into head liquor (first 5%), middle liquor and tail liquor (last 10%), and only the middle liquor is collected.

[0044] (4) Blending: Dilute the mid-range wine to an alcohol content of 36% vol using purified water that complies with GB 5749 standard. Let stand for 7 days.

[0045] (5) Filtration: Use a membrane filter with a pore size of 0.45 μm for fine filtration.

[0046] (6) Filling: Use glass bottles that comply with GB 4806.5 standard.

[0047] In this embodiment, low-temperature fermentation is beneficial to retaining the fresh aroma of apples, while shorter fermentation and standing time can maintain the freshness of the fruit wine.

[0048] Example 2: A process for preparing medium alcohol cider

[0049] In this embodiment, the raw material components of cider and their weight parts are as follows:

[0050] 87.5 parts of apples, 0.35 parts of yeast, and 10 parts of white sugar.

[0051] The specific preparation process includes the following steps:

[0052] (1) Raw material processing: Select fresh, ripe Fuji apples, rinse them with running water for 2.5 minutes, and use a pomace crusher to crush the apples into particles with a diameter of about 0.75 cm.

[0053] (2) Fermentation: Add crushed apples, yeast and white sugar into a stainless steel fermentation tank. The fermentation temperature is controlled at 20°C and the fermentation time is 10 days. Stir 1.5 times a day during the fermentation process, each time for 4 minutes.

[0054] (3) Distillation: Use a copper distiller to distill at 80°C and normal pressure. Distillate is divided into head liquor (first 5%), middle liquor and tail liquor (last 10%), and only the middle liquor is collected.

[0055] (4) Blending: Dilute the mid-range wine to an alcohol content of 38% vol using purified water that complies with GB 5749 standard. Let stand for 10 days.

[0056] (5) Filtration: Use a membrane filter with a pore size of 0.45 μm for fine filtration.

[0057] (6) Filling: Use ceramic bottles that comply with GB 4806.4 standard.

[0058] In this embodiment, the medium temperature fermentation and the long standing time are conducive to the full development of the flavor of the wine, thereby improving the complexity and mellowness of the cider.

[0059] Example 3: A process for preparing high alcohol cider

[0060] In this embodiment, the raw material components of cider and their weight parts are as follows:

[0061] 95 parts of apples, 0.5 parts of yeast, and 15 parts of white sugar.

[0062] The specific preparation process includes the following steps:

[0063] (1) Raw material processing: Select fresh, ripe Huang Yuanshuai apples, rinse them with running water for 3 minutes, and use a pomace crusher to crush the apples into particles with a diameter of about 1 cm.

[0064] (2) Fermentation: Add crushed apples, yeast and white sugar into a stainless steel fermentation tank. The fermentation temperature is controlled at 22°C and the fermentation time is 14 days. Stir twice a day during the fermentation process, each time for 5 minutes.

[0065] (3) Distillation: Use a copper distiller to distill at 82°C and normal pressure. Distillate is divided into head liquor (first 5%), middle liquor and tail liquor (last 10%), and only the middle liquor is collected.

[0066] (4) Blending: Dilute the mid-range wine to an alcohol content of 40% vol using purified water that complies with GB 5749 standard. Let stand for 14 days.

[0067] (5) Filtration: Use a membrane filter with a pore size of 0.45 μm for fine filtration.

[0068] (6) Filling: Use glass bottles that comply with GB 4806.5 standard.

[0069] In this embodiment, high temperature fermentation and a long fermentation time are beneficial to increasing the alcohol content and the extraction of flavor substances, while a long standing time is conducive to the integration and balance of the wine body.

[0070] Example 4: Preparation process of a balanced cider

[0071] In this embodiment, the raw material components of cider and their weight parts are as follows:

[0072] 90 parts of apples, 0.4 parts of yeast, and 12 parts of white sugar.

[0073] The specific preparation process includes the following steps:

[0074] (1) Raw material processing: Select fresh, ripe red star apples, rinse them with running water for 2.5 minutes, and use a pomace crusher to crush the apples into particles with a diameter of about 0.8 cm.

[0075] (2) Fermentation: Add crushed apples, yeast and white sugar into a stainless steel fermentation tank. The fermentation temperature is controlled at 21°C and the fermentation time is 12 days. Stir 1.5 times a day during the fermentation process, each time for 4 minutes.

[0076] (3) Distillation: Use a copper distiller to distill at 81°C and normal pressure. Distillate is divided into head liquor (first 5%), middle liquor and tail liquor (last 10%), and only the middle liquor is collected.

[0077] (4) Blending: Dilute the mid-range wine to an alcohol content of 37% vol using purified water that complies with GB 5749. Let stand for 12 days.

[0078] (5) Filtration: Use a membrane filter with a pore size of 0.45 μm for fine filtration.

[0079] (6) Filling: Use ceramic bottles that comply with GB 4806.4 standard.

[0080] In this embodiment, the moderate fermentation temperature and time, as well as the balanced raw material ratio, are intended to create a balanced cider that retains the fresh aroma of apples and has a certain mellowness. A longer standing time is conducive to further integration of flavors.

[0081] Comparative Example 1: Conventional low-temperature fermentation apple wine preparation process

[0082] This comparative example is intended to verify the superiority of the low-temperature fermentation process in Example 1. The raw material components are the same as those in Example 1, but the fermentation temperature is lower. The specific process is as follows:

[0083] (1) Raw material treatment: Same as Example 1.

[0084] (2) Fermentation: Add crushed apples, yeast and white sugar to a stainless steel fermentation tank. The fermentation temperature is controlled at 15°C and the fermentation time is extended to 10 days. Stir once a day during the fermentation process for 3 minutes each time.

[0085] (3) Distillation, (4) Preparation, (5) Filtration, (6) Filling: the same as Example 1.

[0086] Compared with Example 1, the fermentation temperature of this comparative example is lower, which may lead to insufficient fermentation, low alcohol content, and insufficient extraction of apple aroma. This highlights the importance of the fermentation temperature of 18°C ​​in Example 1, which can not only retain the fresh aroma of apples, but also ensure appropriate fermentation efficiency.

[0087] Comparative Example 2: High-temperature rapid fermentation apple cider preparation process

[0088] This comparative example is intended to verify the rationality of the medium temperature fermentation process in Example 2. The raw material components are the same as those in Example 2, but high temperature rapid fermentation is adopted. The specific process is as follows:

[0089] (1) Raw material treatment: Same as Example 2.

[0090] (2) Fermentation: Add crushed apples, yeast and white sugar to a stainless steel fermentation tank. Increase the fermentation temperature to 25°C and shorten the fermentation time to 5 days. Stir twice a day during the fermentation process, each time for 5 minutes.

[0091] (3) Distillation, (4) Preparation, (5) Filtration, (6) Filling: Same as Example 2, but the standing time is shortened to 5 days.

[0092] Compared with Example 2, the high temperature and rapid fermentation in this comparative example may cause serious loss of apple aroma, produce more higher alcohols, and make the wine taste rough. This proves the importance of the fermentation temperature of 20°C and the fermentation time of 10 days in Example 2, which can ensure the full development of the wine flavor while retaining the apple aroma.

[0093] Comparative Example 3: Preparation process of low-sugar apple cider

[0094] This comparative example is intended to verify the necessity of the high sugar content formula in Example 3. The raw material components are adjusted to: 95 parts of apples, 0.5 parts of yeast, and 5 parts of white sugar. The specific process is as follows:

[0095] (1) Raw material processing, (2) Fermentation, (3) Distillation, (5) Filtration, (6) Filling: Same as Example 3.

[0096] (4) Blending: Dilute the mid-range wine to an alcohol content of 35% vol using purified water that complies with GB 5749. Let stand for 14 days.

[0097] Compared with Example 3, this comparative example may result in insufficient alcohol content and lack of body due to its lower sugar content. This illustrates the importance of 15 parts of white sugar in Example 3, which can not only increase the alcohol content, but also increase the mellowness and complexity of the wine.

[0098] Comparative Example 4: Short-time standing apple cider preparation process

[0099] This comparative example is intended to verify the necessity of a longer standing time in Example 4. The raw material components are the same as those in Example 4, and the specific process is as follows:

[0100] (1) Raw material processing, (2) Fermentation, (3) Distillation, (5) Filtration, (6) Filling: Same as Example 4.

[0101] (4) Blending: Dilute the mid-range wine to an alcohol content of 37% vol using purified water that complies with GB 5749. The standing time is shortened to 3 days.

[0102] Compared with Example 4, the short standing time of this comparative example may result in insufficient fusion of the wine flavor and poor taste. This highlights the importance of the 12-day standing time in Example 4, which can fully blend the wine flavor and achieve an ideal balance.

[0103] Comparative Example 5: Coarse Apple Crushing Process

[0104] This comparative example is intended to verify the importance of fine particle crushing in Example 1. The raw material components are the same as those in Example 1, and the specific process is as follows:

[0105] (1) Raw material processing: Select fresh, ripe Fuji apples and rinse them with running water for 2 minutes. Use a pomace crusher to crush the apples into particles with a diameter of about 2 cm.

[0106] (2) Fermentation, (3) Distillation, (4) Blending, (5) Filtration, (6) Filling: the same as in Example 1.

[0107] Compared with Example 1, the crushing of coarse particles in this comparative example may lead to insufficient extraction of apple aroma and flavor substances and reduced fermentation efficiency. This proves the importance of the 0.5 cm particle size in Example 1, which can ensure sufficient extraction of aroma and flavor substances while ensuring fermentation efficiency.

[0108] Comparative Example 6: Preparation process of apple wine by direct fermentation without distillation

[0109] This comparative example is intended to verify the necessity of the distillation process. Its raw material components are the same as those in Example 2, and the specific process is as follows:

[0110] (1) Raw material processing, (2) Fermentation: Same as Example 2.

[0111] (3) Filtration: The fermentation broth was directly finely filtered using a membrane filter with a pore size of 0.45 μm.

[0112] (4) Preparation: Dilute the filtered fermentation liquid to an alcohol content of 15% vol using purified water that complies with GB 5749 standard. Let stand for 10 days.

[0113] (5) Filling: Use ceramic bottles that comply with GB 4806.4 standard.

[0114] Compared with Example 2, this comparative example may result in a lower alcohol content, a higher content of fusel oil, and an impure taste due to the lack of a distillation process. This highlights the importance of the distillation process in Example 2, which can increase the alcohol content, remove undesirable flavor substances, and ensure the purity and quality of the product.

[0115] Through these six comparative examples, the importance of each key process parameter in the present invention is fully verified, including fermentation temperature, fermentation time, sugar content, standing time, raw material crushing degree and distillation process. These comparative examples clearly demonstrate the superiority of the process of the present invention and prove the importance of the synergistic effect of each process parameter for the production of high-quality cider.

[0116] In order to comprehensively evaluate the effectiveness and superiority of the present invention, the following series of test experiments were designed, covering multiple aspects such as sensory quality, physical and chemical indicators, and functional ingredients.

[0117] First, a sensory evaluation experiment was conducted. 15 trained wine tasters were invited to blindly evaluate all samples using a 9-point scoring method. The evaluation indicators included color, aroma, taste and overall impression. The experiment was conducted in a standard wine tasting room with a temperature controlled at 20±2℃ and a relative humidity controlled at 60±5%. Each sample was poured into a standard ISO tasting glass, and the wine tasters tasted different samples at least 2 minutes apart to eliminate the influence of taste.

[0118] Secondly, the main physical and chemical indicators of cider were determined. The alcohol content was determined by the method specified in GB 5009.225; the total acid was determined by titration, measured as malic acid; the pH value was determined using a pH meter; and the total sugar was determined using anthrone colorimetry. All tests were repeated three times and the average value was taken.

[0119] Thirdly, the functional components in apple cider were focused on. The total phenol content was determined by the Folin-Ciocalteu method; the antioxidant activity was determined by the DPPH free radical scavenging ability method; and the apple polyphenol compounds (such as quercetin, chlorogenic acid, etc.) were determined by high performance liquid chromatography (HPLC).

[0120] Finally, the volatile aroma components were analyzed. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and semi-quantitatively analyze the volatile aroma components in cider.

[0121] Table 1 shows the sensory evaluation results:

[0122] Table 1 Sensory evaluation results of cider samples (9-point system)

[0123] Example 1 7.8 8.2 7.9 8 Example 2 8.1 8.5 8.3 8.4 Example 3 8.4 8.7 8.6 8.6 Example 4 8.3 8.6 8.5 8.5 Comparative Example 1 7.2 7.5 7.3 7.3 Comparative Example 2 7 7.2 7.1 7.1 Comparative Example 3 7.5 7.8 7.6 7.6 Comparative Example 4 7.7 7.9 7.8 7.8 Comparative Example 5 7.4 7.6 7.5 7.5 Comparative Example 6 6.8 7 6.9 6.9

[0124] Table 2 shows the analysis results of the main physical and chemical indicators and functional components:

[0125] Table 2 Analysis results of physicochemical indicators and functional components of cider samples

[0126]

[0127] Based on the above experimental results, the following conclusions can be drawn:

[0128] 1. Sensory quality: The sensory scores of Examples 1-4 are generally higher than those of Comparative Examples 1-6, among which Example 3 obtained the highest overall impression score (8.6 points). This shows that the process of the present invention can produce cider that is more favored by wine tasters.

[0129] 2. Alcohol content: The alcohol content of Examples 1-4 all reached the expected target (≥36% vol), while the alcohol content of Comparative Example 6 was only 15.2% vol due to the lack of distillation process, which was far below the target value. This highlights the importance of distillation process in improving alcohol content.

[0130] 3. Total acid and pH value: The total acid and pH value of Examples 1-4 are in an ideal range, which is beneficial to the taste and storage of cider. The total acid of Comparative Example 6 is high and the pH value is low, which may lead to a sour taste.

[0131] 4. Total sugar: The total sugar content of Examples 1-4 is moderate, which helps to balance the flavor of the wine. Comparative Example 3 has insufficient sugar content and a low total sugar content, which may lead to a thin wine.

[0132] 5. Functional components: The total phenol content and DPPH free radical scavenging rate of Examples 1-4 were higher than those of the comparative example, especially Example 3. This shows that the process of the present invention can not only improve the sensory quality of cider, but also better retain the functional components in apples.

[0133] 6. Volatile aroma components: Although the data are not directly listed in the table, HS-SPME-GC-MS analysis revealed that the apple esters and alcohol compounds of Examples 1-4 have higher contents and richer and more complex aromas.

[0134] The best embodiment of the present invention is Embodiment 3, which performs well in various indicators, especially in functional ingredients and sensory quality.

[0135] In-depth analysis of the chemical mechanism of the present invention revealed some unexpected technical effects:

[0136] 1. Synergistic effect: The appropriate fermentation temperature (22°C) and the longer fermentation time (14 days) not only increased the alcohol content, but also promoted the extraction and conversion of polyphenolic compounds in apples, which may be the reason why Example 3 had the highest total phenol content and antioxidant activity.

[0137] 2. Protective distillation: The mild distillation conditions of 78-82°C adopted in the present invention can effectively increase the alcohol content and retain the heat-sensitive aroma compounds and functional components in apples to the maximum extent. This explains why the sensory scores and functional indicators of Examples 1-4 are generally better than those of the comparative examples.

[0138] 3. Static aging: A longer static aging time (7-14 days) not only makes the wine flavor more integrated, but also may promote the polymerization of certain polyphenol compounds to form more complex flavor substances, which is consistent with the higher sensory scores of Examples 2-4.

[0139] 4. Particle size effect: crushing apples into particles of 0.5-1 cm in size not only improves fermentation efficiency, but also increases the extraction of functional components from the peel. This may be one of the reasons why the total phenol content and antioxidant activity of Examples 1-4 are generally higher than those of the comparative example.

[0140] In summary, the cider preparation process of the present invention not only improves the sensory quality of the product, but also significantly enhances the retention of functional ingredients through the precise control and synergistic effect of multiple key parameters. This comprehensive improvement effect is difficult to achieve with traditional processes, which reflects the innovation and superiority of the present invention.

[0141] The above description is only an embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A process for preparing cider, characterized in that: The following steps are involved: (1) Raw material processing: selecting and washing apples, and then crushing the apples into particles; (2) Fermentation: Mix the crushed apples with yeast and white sugar for fermentation; (3) Distillation: distilling the fermentation broth and collecting the distillate in sections; (4) Blending: Blending the collected mid-stage distillate with purified water to the target alcohol content; (5) Filtration: Finely filter the prepared liquid; (6) Filling: Fill the filtered cider into containers.

2. The process for preparing cider according to claim 1, characterized in that: The raw materials include the following components in parts by weight: 80-95 parts of apples, 0.2-0.5 parts of yeast, and 5-15 parts of white sugar.

3. The process for preparing cider according to claim 1, characterized in that: In step (1), the apples are broken into particles with a diameter of about 0.5-1 cm.

4. The process for preparing cider according to claim 1, characterized in that: In step (2), the fermentation is carried out under the following conditions: The temperature is 18-22°C, the time is 7-14 days, and stirring is 1-2 times a day, each time stirring for 3-5 minutes.

5. The process for preparing cider according to claim 1, characterized in that: In step (3), the distillation is carried out under the following conditions: The temperature is 78-82°C and the pressure is normal pressure.

6. The process for preparing cider according to claim 1, characterized in that: In step (3), the distillate is divided into head wine, middle wine and tail wine, wherein the head wine accounts for about the first 5% of the distillate, the tail wine accounts for about the last 10% of the distillate, and only the middle wine is collected for subsequent steps.

7. The process for preparing cider according to claim 1, characterized in that: In step (4), the middle distillate is adjusted to an alcohol content of not less than 36% vol.

8. The process for preparing cider according to claim 1, characterized in that: After step (4), the method further includes allowing the prepared liquid to stand for 7-14 days.

9. The process for preparing cider according to claim 1, characterized in that: In step (5), the fine filtration uses a membrane filter with a pore size of 0.45 μm.

10. The process for preparing cider according to claim 1, characterized in that: In step (6), the container is a glass bottle or a ceramic bottle that meets food safety standards.

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