4 results about "Strong cider" patented technology

1. Name of the designed product: bottle (mountain grain apple wine). 2. Use of the designed product: containing liquid. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view. 5. The designed product is made of transparent material.

The application discloses a strain of Rhodotorula mucilaginosa and application of the strain in cider fermentation, and belongs to the technical field of microbial fermentation. The Rhodotorula mucilaginosa CXY1113 is obtained by separation from natural fermentation cider, the strain can tolerate low-pH acidic environment, can utilize malic acid as a carbon source, and reduce the content of malic acid. Compared with single fermentation of Saccharomyces cerevisiae, the application of the Rhodotorula mucilaginosa CXY1113 in cider production can improve the brightness of fruit wine, enhance the antioxidant activity, reduce the content of malic acid, acetic acid and succinic acid in the cider, improve the content of flavor compounds such as ethyl phenylacetate and isoamyl alcohol, the obtained cider has rich and mellow aroma, high quality, coordinated taste, and gives the cider more mellow floral and fruity aroma. The application has important significance for improving the taste and flavor of fruit wine and improving the quality of fruit wine.

The present invention relates to methods for cider production, specifically sake yeast strains of the species Saccharomyces cerevisiae and stopped fermentation. The invention is based on the surprising finding that use of Sake yeasts in the production of cider leads to beverages with good organoleptic properties. In particular, the beverages 5 have good fruitiness / fruity aromas, which is in general desirable in ciders.

The invention provides pediococcus pentosaceus capable of improving the quality of cider and application of the pediococcus pentosaceus, and relates to the technical field of microorganisms and food processing, the pediococcus pentosaceus capable of improving the quality of cider is pediococcus pentosaceus SCFF125, and is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No: 67168. Experimental data show that the efficiency of converting the L-malic acid in the apple juice into the L-lactic acid by the pediococcus pentosaceus SCFF125 is higher, the acidity balance of the cider is improved, the acerbity of the cider is effectively reduced, and the roundness of the taste and the product stability of the cider are improved. Besides, the pediococcus pentosaceus SCFF125 effectively improves the oxidation resistance of the cider, further, the strain optimizes the flavor characteristics of the cider through metabolic activity, the content of esters and higher alcohols is increased, the total amount of volatile substances is increased by 53% compared with that of a control group, and the cider is endowed with richer and more harmonious fruity flavor and mellowness.