CN101029294A - Process for brewing apple wine - Google Patents
Process for brewing apple wine Download PDFInfo
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- CN101029294A CN101029294A CN 200710067023 CN200710067023A CN101029294A CN 101029294 A CN101029294 A CN 101029294A CN 200710067023 CN200710067023 CN 200710067023 CN 200710067023 A CN200710067023 A CN 200710067023A CN 101029294 A CN101029294 A CN 101029294A
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- brewing
- juice
- wine
- fruit wine
- apple
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Abstract
A method for brewing environmental-protecting fruit wine is selecting secondary fruits as raw materials, putting them into dilute chlorhydric acid 1-2wt% solution, dipping to remove pesticide, washing by clean water, crushing, squeezing, blending, inoculating while fermenting and ageing for half year to obtain the final product. It's economical, has good taste and no environmental pollution.
Description
Affiliated technical field
The invention belongs to the making method field of alcohol product.
Background technology
Its pesticide residue of the hard cider that existing technique for brewing fruit wine spawns are higher.
Summary of the invention
In order to overcome the higher foot of its pesticide residue of hard cider that existing technique for brewing fruit wine spawns; The method of brewing that the purpose of this invention is to provide a kind of hard cider of environmental protection.
Solution of the present invention is to select residual, inferior, the shedding of no sales value to make raw material in apple.The kind that crushing juice rate is high and saccharic acid content is high such as state's light, carbuncle, Fuji's isopreference adopt.
At first apple is put into 1% to 2% dilute hydrochloric acid solution and embathed, remove pesticidal contamination.Clean with scour without sediment motion then, thoroughly remove earth, foreign material etc., decayed fruit is removed rotten part as far as possible, takes out at last and dries.
Broken juice: will clean and the air dried apple is sent in the hollander and pulverized.For fear of breaking seed, should rationally regulate the hollander blade space from.Apple piece after the fragmentation, juice etc. are put into ceramic cylinder to leave standstill 10 to 12 hours.Then with the squeezing of 26 kilograms every square centimeter pressure.Obtain pulp with sterile filtered through gauze at last.
Transfer liquid: feed an amount of sulfur dioxide gas immediately after obtaining fruit juice, make its concentration in fruit juice reach 75 mg/kg, sugar, the acid content of adjusting fruit juice then are respectively 10% to 14% and 0.4% to 0.6%.
Connect koji fermentation: (fruit juice and distiller's yeast ratio behind the accent liquid are 100: 7-10) inoculate distiller's yeast (or vinasse, yeast juice etc.), then at 28 ℃ of-32 ℃ of bottom fermentations of envrionment temperature in mass ratio.Can hear the similar rustle of nibbling as the mulberry leaf after a few hours, the simultaneously visible fruit juice surface foam that rises.If envrionment temperature low excessively (below 10 ℃) needs just can see in 3-4 days the reaction of fermentation, and reaction is not strong.Finishing fermenting process needs more than 2 weeks at least.After the fermentation ends, the no slag of liquid upper clarification, news wine flavour arranged, ethanol content generally can reach about 10% at this moment.At last upper clear supernate is poured in the storage bucket and carried out secondary fermentation, this process approximately needs one month time.Feed sulfur dioxide gas after the fermentation ends again and make its content reach 100 mg/kg, can be effectively anticorrosion.
Ageing: the ethanol content that at first will will go into barrel new wine within first quarter moon adjusts to 18% to 20% by 10%, then in ageing below 20 ℃, can obtain the finished product hard cider after half a year.
Benefit of the present invention is promptly can provide environmental protection, good to eat fruit wine to people, can increase orchard worker's economic benefit again.
Embodiment
In apple, select residual, inferior, the shedding of no sales value to make raw material.The kind that crushing juice rate is high and saccharic acid content is high such as state's light, carbuncle, Fuji's isopreference adopt.
Clean: at first apple is put into 1% to 2% dilute hydrochloric acid solution and embathed, remove pesticidal contamination.Clean with scour without sediment motion then, thoroughly remove earth, foreign material etc., decayed fruit is removed rotten part as far as possible, takes out at last and dries.
Broken juice: will clean and the air dried apple is sent in the hollander and pulverized.For fear of breaking seed, should rationally regulate the hollander blade space from.Apple piece after the fragmentation, juice etc. are put into ceramic cylinder to leave standstill 10 to 12 hours.Then with the squeezing of 26 kilograms every square centimeter pressure.Obtain pulp with sterile filtered through gauze at last.
Transfer liquid: feed an amount of sulfur dioxide gas immediately after obtaining fruit juice, make its concentration in fruit juice reach 75 mg/kg, sugar, the acid content of adjusting fruit juice then are respectively 10% to 14% and 0.4% to 0.6%.
Connect koji fermentation: (fruit juice and distiller's yeast ratio behind the accent liquid are 100: 7-10) inoculate distiller's yeast (or vinasse, yeast juice etc.), then at 28 ℃ of-32 ℃ of bottom fermentations of envrionment temperature in mass ratio.Can hear the similar rustle of nibbling as the mulberry leaf after a few hours, the simultaneously visible fruit juice surface foam that rises.If envrionment temperature low excessively (below 10 ℃) needs just can see in 3-4 days the reaction of fermentation, and reaction is not strong.Finishing fermenting process needs more than 2 weeks at least.After the fermentation ends, the no slag of liquid upper clarification, news wine flavour arranged, ethanol content generally can reach about 10% at this moment.At last upper clear supernate is poured in the storage bucket and carried out secondary fermentation, this process approximately needs one month time.Feed sulfur dioxide gas after the fermentation ends again and make its content reach 100 mg/kg, can be effectively anticorrosion.
Ageing: the ethanol content that at first will will go into barrel new wine within first quarter moon adjusts to 18% to 20% by 10%, then in ageing below 20 ℃, can obtain the finished product hard cider after half a year.
Claims (3)
1, a kind of method of brewing of fruit wine of environmental protection is characterized in that apple is put into 1% to 2% dilute hydrochloric acid solution to be embathed.
2,, it is characterized in that sugar, the acid content of fruit juice is respectively 10% to 14% and 0.4% to 0.6% according to the method for brewing of right 1 described fruit wine.
3,, it is characterized in that the content of sulfur dioxide gas reaches 100 mg/kg after the fermentation ends according to the method for brewing of right 1 described fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710067023 CN101029294A (en) | 2007-02-01 | 2007-02-01 | Process for brewing apple wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710067023 CN101029294A (en) | 2007-02-01 | 2007-02-01 | Process for brewing apple wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101029294A true CN101029294A (en) | 2007-09-05 |
Family
ID=38714848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200710067023 Pending CN101029294A (en) | 2007-02-01 | 2007-02-01 | Process for brewing apple wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101029294A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103094A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Apple wine brewing process at home |
| CN106939276A (en) * | 2017-05-19 | 2017-07-11 | 兰州大学 | A kind of utilization apple tail fruit prepares the method that Spirit is alcoholic drink mixed with fruit juice |
| CN108504504A (en) * | 2018-06-20 | 2018-09-07 | 山丹县鼎兴农牧有限责任公司 | A kind of applejack and preparation method thereof |
| CN115595226A (en) * | 2022-11-07 | 2023-01-13 | 樊小妹（Cn） | Preparation method of shaddock white spirit |
-
2007
- 2007-02-01 CN CN 200710067023 patent/CN101029294A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103094A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Apple wine brewing process at home |
| CN106939276A (en) * | 2017-05-19 | 2017-07-11 | 兰州大学 | A kind of utilization apple tail fruit prepares the method that Spirit is alcoholic drink mixed with fruit juice |
| CN108504504A (en) * | 2018-06-20 | 2018-09-07 | 山丹县鼎兴农牧有限责任公司 | A kind of applejack and preparation method thereof |
| CN115595226A (en) * | 2022-11-07 | 2023-01-13 | 樊小妹（Cn） | Preparation method of shaddock white spirit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070905 |