47 results about "Strong cider" patented technology

The invention provides a cider and a brewing method thereof. The cider is prepared by fermentation of a juice mixture of apple clear juice and midget crabapple fruit juice, wherein the volume percentage of the midget crabapple fruit juice in the juice mixture is 5-10%, the acidity of the juice mixture is 6-8 g/L, the sugar degree is 18-24 degree Brix, and the fermenting temperature is 8-20 DEG C. The brewing method includes steps of: cleaning, smashing and juicing apples, clarifying before fermentation, separating the clear juice, fermenting, and clarifying after fermentation, filtering and packaging to obtain the cider. During the fermentation, the midget crabapple fruit juice is added into the apple clear juice obtained by clear juice separation step to obtain the juice mixture, and the juice mixture is fermented after the acidity is controlled and the sugar degree is adjusted. According to the cider and the brewing method, characteristics of the apples and the midget crabapple fruit are combined, and the quality and the taste of the cider are improved by complementing each other's advantages. The content of organic acids and the content of tannin in the cider are increased. The cider is full-bodied, has fruit fragrance and wine fragrance which are specific to the cider and is good in palatability.

The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.

The invention discloses a multi-strain fermented apple vinegar rich in free amino acids and a production process thereof. The combined use of pectinase and beta-glucosidase can reduce the content of pectin and cellulose in the raw materials, promote dissolution of nitrogen-containing substances in the raw materials, increase the content of nitrogen sources available to microorganisms, and improvethe utilization rate of raw materials. The cider is produced by static fermentation. Since lactic acid bacteria and yeast both have facultative anaerobic characteristics, the utilization rate of raw materials is improved, the flavor of the prepared cider is mellow, the nutritional ingredients are increased, the health care effect is improved, and high-quality raw materials for the fruit wine are provided for the fermented apple vinegar. According to the apple vinegar prepared by multi-strain fermentation, the total acid content can reach 4.0 g/100 mL, and the content of free amino acids is greater than or equal to 100 mg/L and the contents of proline and phenylalanine in the apple vinegar are remarkably increased. The apple vinegar of the invention is nutritious, healthy, safe and reliable, and the health-care effect of the vinegar is also improved.

The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.

The invention discloses a brewing method of a cider, and belongs to the technical field of food, and in particular relates to a brewing process of the cider. The cider provided by the invention is prepared from the raw material of a fresh apple, and is good in taste, and nutrient-rich. The process steps of the brewing method disclosed by the invention comprises the following steps of: extracting juice by crushing; causing the juice to stand still to obtain clear juice; carrying out alcoholic fermentation; carrying out malolactic fermentation; carrying out aging and clarification.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g/L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.

The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.

The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

The invention discloses a method for brewing apple wine. The method comprises the following steps: breaking and juicing apple; adjusting the sugar degree of the apple juice to 20-degree Brix to 25-degree Brix; adding liquid yeast according to the additive amount of 3-5%, wherein the culture preservation No. of the brewer yeast in the liquid yeast is CGMCC No.13443; fermenting for 3-5 days under the temperature at 23-28 DEG C; and adding the primarily fermented apple wine into bentonite solution and clarifying for 3-4 days, thereby drinking or bottling. The apple wine prepared according to the invention not only is in clear and transparent color, is natural and strong in fruity fragrance and tastes nice, but also contains various mineral substances and vitamins required by human body, is green fermented fruit wine, is a tasty and nutrient healthy fruity wine beverage and is suitable for people of all ages.

The invention discloses a method for making red pulp apple wine. The method comprises the following steps: selecting Xinjiang red pulp apples a wine brewing raw material, cleaning the apples with water, performing air drying, removing kernels, cutting the apples into red pulp apple pieces, soaking the red pulp apple pieces into a composite color protection liquid for 5-15 minutes, fishing out thered pulp apple pieces, and performing juicing by using a crusher, so as to obtain 100% pulp of the red pulp apples. The red pulp apples used in the method are the best raw material for making high-class wine, have the main advantages of acor, flavonoids, anthocyanin and dietary crude fibers, and the nutrient components of the red pulp apples are times or dozens of times of those of common Fuji apples, so that the wine made of the red pulp applies can meet standards of functional wine; the fermentation wine of the red pulp apples has main components of anthocyanin, flavonoids, tartaric acid, malic acid, citric acid and tannin, and every kilogram of the red pulp apple wine contains 2-8g of sugar; and by adopting the method, the wine can be mild, the taste is rice, and the quality of the apple wine can be improved.

A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.

The invention discloses cider. The cider is composed of, by mass, 50-60 parts of red Fuji apples, 0.5-1 part of a persimmon, 1.5-3 parts of dark tea solution and 0.5-1 part of momordica grosvenori solution. The invention aims at solving the technical problem by providing the cider which is full in taste, good in wine body clarity and attractive in colors.

The invention discloses a fermentation process for optimizing peony and apple wine by a response surface method. The peony and apple wine is prepared under optimal fermentation conditions. According to the invention, the method comprises the steps: establishing an alcoholic strength prediction model, which takes the yeast inoculum size, the initial sugar degree and the fermentation time as independent variables and the alcoholic strength as the response quantity, through a response surface method, wherein the prediction model is extremely remarkable, and the fitting condition is good; performing solving through a prediction model to obtain an optimal fermentation condition; according to an actual production process, correcting the optimal fermentation condition; carrying out the fermentation according to the corrected fermentation process, so that a wine body with the taste and the alcoholic strength reaching the standard can be obtained; wherein the peony petal powder has little influence on the alcoholic strength; a proper amount of peony petal powder is added on the premise of amending post-fermentation conditions, so the peony apple wine is rich and harmonious in fruity flavor,wine flavor and flower flavor; the three fragrances coordinate with each other and supplement each other, the aftertaste of the wine body is fresh and clean, unique peony fragrance can be left in themouth, the flavor typicality is obvious, the health-care composite fruit wine rich in nutrition is obtained, and the development prospect is wide.

The invention discloses a brewing method for improving flavor characteristics of cider, which is characterized in that schizosaccharomyces pombe and saccharomyces cerevisiae are sequentially inoculated and fermented, and belongs to the technical field of cider brewing. The invention provides a sequential inoculation method which comprises the following steps: firstly inoculating the schizosaccharomyces pombe into concentrated apple juice for fermentation, inoculating the saccharomyces cerevisiae after four days, and then fermenting. Compared with cider fermented by single inoculation of saccharomyces cerevisiae, the cider prepared by the method disclosed by the invention has the advantages that the body flavor characteristic is improved, the acidity is decreased and the alcohol content is increased.

The invention discloses a two-stage fermentation method of cider, and relates to the technical field of food brewing. According to the method, a non-saccharomyces cerevisiae and saccharomyces cerevisiae sequential inoculation method is used for cider fermentation, the two saccharomycetes are respectively a Schizosaccharomce spombe strain CICC 1757 and a Saccharomyces cerevisiae strain CICC 1750, and the Schizosaccharomce spombe and the Saccharomyces cerevisiae are subjected to synergistic fermentation, so that the advantage of synergistic fermentation of multiple strains is fully played, the taste of the cider is effectively improved, the aroma quality of the cider is improved, and a certain economic value is achieved.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention belongs to the technical field of fruit wine brewing, and particularly relates to fruit-flavor low-alcohol refreshing apple wine and a preparation method thereof. The preparation method of the fruit-flavor refreshing apple wine comprises the following steps of (1) uniformly spraying an ethephon solution on harvested apples, and airing; (2) freezing the aired apples at the temperature of -18 DEG C for 2-3 days; (3) returning the temperature of the frozen apples to 3-4 DEG C, and crushing and squeezing the frozen apples while the apples are cold to obtain apple juice; (4) returning the temperature of the apple juice to 12-15 DEG C, inoculating metscchnilowia pulcherrima, and controlling the fermentation temperature to 14-16 DEG C and the fermentation time to 7-10 days; and (5) controlling the temperature of the fermented apple wine and keeping for 7-10 days, filtering and filling to obtain the apple wine product with refreshing fruity flavor. The apple wine prepared by the method is high in content of esters and terpenes, strong in fruit fragrance and flower fragrance, low in alcoholic strength and fresh and cool in taste.

The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.

The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka

The invention belongs to the technical field of microorganisms, and particularly relates to a Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing. The microbiological preservation number of the Metschnikowia pulcherrima strain SIVE 3011 is CCTCC (China Center for Type Culture Collection) NO: M2021954, the preservation date is July 30, 2021, the preservation unit is China Center for Type Culture Collection, and the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing apple wine, is a strain suitable for enhancing the aroma of the apple wine, and has the advantages that the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing the apple wine; and in the fermentation process, the content of ester substances such as ethyl acetate, ethyl hexanoate and ethyl caprylate and terpene substances such as nerol, geraniol and terpineol in the apple wine can be remarkably increased, and the fruit fragrance and flower fragrance of the apple wine are improved.