11 results about "Strong cider" patented technology

The present application relates to the technical field of brewing, and particularly provides a preparation method of cider with high ethyl butyrate content. The method is to brew cider by mixed fermentation of Saccharomyces cerevisiae and Torulaspora delbrueckii. The Torulaspora delbrueckii is preferably Torulaspora delbrueckii SN-6, which was preserved in the China General Microbiological Culture Collection Center on November 7, 2022, and the preservation number is CGMCC No. 26064. The total ester content and ethyl butyrate content of the cider prepared by the method are significantly improved, the total sugar content is significantly reduced, the taste and aroma quality are both good, and the market prospect is broad.

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.

1. The name of the design product: bottle stickers (cider). 2. The use of the design product: the design product is used for the label of the body of the wine bottle. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: component 1 front view. 5. The design product is a flat product, and the left view, right view, top view and bottom view of each component are omitted.

The invention provides a preparation method of selenium-enriched apple wine, which comprises the following steps: culturing non-saccharomyces kluyveri in a YPD liquid culture medium added with sodium selenite to obtain selenium-enriched yeast, inoculating the selenium-enriched yeast into apple juice, and fermenting to obtain the selenium-enriched apple wine. The Pichia kluyveri is non-saccharomyces cerevisiae suitable for cider fermentation, and the cider fermented by the Pichia kluyveri is excellent in aroma production performance, especially outstanding in ester aroma; the selenium-enriched cider wine is prepared through fermentation of the selenium-enriched yeast Pichia kluyveri, the total selenium content reaches 104.20 [mu] g / L, the content of esters, acids, aldehyde ketones, terpenes and other substances in the cider wine is further increased, and the flavor of the cider wine is enriched.

A process for preparing an aromatic beverage, the process comprising the steps of: a) subjecting a fermented beverage (1) to a first filtration step comprising nanofiltration (A) or ultrafiltration to obtain a retentate fraction (2) and a permeate fraction comprising an alcohol and a volatile flavor component (3); b) subjecting the permeate fraction comprising alcohols and volatile flavor components to a second filtration step comprising reverse osmosis to obtain a base liquid comprising at least 2% ABV; c) combining the base liquid from b) with an exogenous aroma, thereby obtaining the aromatic beverage. 2. The method according to claim 1, wherein the fermented beverage is beer or cider.

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 discloses multi-layer flavor apple wine and a preparation method thereof. The method comprises the following steps: dividing basic apple juice into main fermented juice and domesticated juice; the method comprises the following steps: firstly, inoculating ester-flavor saccharomyces cerevisiae (yeast A) into main fermentation juice for main fermentation; performing pre-domestication on non-saccharomyces cerevisiae (yeast B) in domestication juice 3-5 days after the main fermentation is started; when the sugar degree of the main fermentation juice is reduced to 50%-60% of the initial sugar degree, the domesticated juice is converged into the main fermentation juice for synergistic fermentation; and finally performing low-temperature aging to obtain a finished product. According to the method, through staged domestication and precise inoculation, ordered superposition and integration of metabolism flavors of different yeasts are achieved, and the obtained cider wine is complex and layered in fragrance, mellow and full in taste and long in aftertaste.

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.

1. Name of the designed product: packing box (apple wine). 2. Use of the designed product: used for product outer packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view.

The invention relates to the technical field of cider wine. The method comprises the following steps: vacuum-drying apple slices to obtain dried apples, carrying out steam treatment on the dried apples, adding water into the dried apples, supplementing sugar, mixing with a yeast seed solution and enzyme, and fermenting to prepare the cider wine. Compared with the traditional preparation process, the bitterness of the apple wine brewed from the dried apples treated by the steam is removed, the raw materials are convenient to store, and the production cost is saved.