CN101709254B - Cider with low alcohol content and brewing method thereof - Google Patents
Cider with low alcohol content and brewing method thereof Download PDFInfo
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- CN101709254B CN101709254B CN 200910244976 CN200910244976A CN101709254B CN 101709254 B CN101709254 B CN 101709254B CN 200910244976 CN200910244976 CN 200910244976 CN 200910244976 A CN200910244976 A CN 200910244976A CN 101709254 B CN101709254 B CN 101709254B
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Abstract
The invention relates to a cider with low alcohol content, which is characterized in that the alcohol content of the cider with the low alcohol content is 3-7% v/v, the reducing sugar is 0-100g/L, the total acid is 4-8g/L calculated by malic acid, the free sulfur dioxide is not more than 50mg/L, the total sulfur dioxide is not more than 200mg/L, and the volatile acid is not more than 0.8g/L calculated by acetic acid; and the brewing method comprises the steps of separation, cleaning, juice extraction, pectinase clarification treatment, fermentation, clarification with a fining agent; freezing treatment; and preparing a finished product. The cider with the low alcohol content has the advantages that the alcohol content of the cider with the low alcohol content achieves 3-7% v/v, the cider is light yellow, clear and transparent, has no suspended solids and has elegant and fresh apple aroma, coordinated wine aroma, sweet and sour taste and fresh property, thereby being applicable to all ages and both sexes for drinking; and the brewing method is scientific, reasonable, simple and easy to control.
Description
(1) technical field:
The present invention relates to a kind of hard cider and brewing method, particularly relate to a kind of hard cider and brewing method thereof of low ethanol content.
(2) background technology:
China is the maximum country of world's apple production, and YO reaches more than 2,200 ten thousand tons, accounts for 46% of world's apple ultimate production.Apple is concentrated relatively term; Be prone to corruption, not durable depositing is except that eating raw; One of approach of deep processing is exactly to produce hard cider; But at present utilize the apple amount to be merely about 1.2 ten thousand tons domestic this every year, and the alcoholic strength of common hard cider is all about 12%v/v, higher the drinking hard cider of having limited women, old man and teenager and being inappropriate for specific groups such as alcohol user of ethanol content; Therefore hard cider and the brewing method of needing a kind of low ethanol content badly also can partly solve the storage problem that the apple surplus causes simultaneously to satisfy the demand of market different levels.
Common hard cider all is that alcoholic strength is the hard cider about 12%v/v, except its high ethanol content has limited the drinking of special population at present; Also normal temperature polygalacturonase clarifying treatment that adopt suppress assorted bacterium and brown stain with Vc (xitix), and the control of fermenting process temperature are higher more in brewing process; Generally about 25 ℃; When alcoholic strength arrives about 12%, only suppress fermentation through adding sulfurous acid, the hard cider that has also carries out ageing to be handled; So just make the finished wine mouthfeel dull easily, weakened the typical fragrance and the due salubrious mouthfeel of apple itself.
The working method of existing low ethanol content fruit wine is through with high ethanol content 12% fruit wine for example, reduces the content of alcohol through r-o-dealcoholysis or enzymolysis dealcoholysis, and such brewing method is bigger to the sense organ local flavor influence of the finished product.Therefore, how to brewage the hard cider that hangs down ethanol content with better method is an important research and development problem, and it has the barren significance of filling up low ethanol content hard cider kind of China and brewing method.
(3) summary of the invention:
The object of the present invention is to provide a kind of hard cider and brewing method thereof of low ethanol content; It is at the low ethanol content of having paid attention to the finished product hard cider (3-7% only; V/v) time, the technology that has adopted cooling to suppress fermentation first guarantees the light local flavor characteristics of product, the pure and fresh mouthfeel of having given the finished product hard cider to greatest extent; The typical fragrance that has apple; And this scope of low ethanol content 3-7% has also been achieved the different sugariness characteristic of finished product hard cider, to sweet type, can cater to various crowds' needs from dry type.The low ethanol content of this technology hard cider is directly to be obtained by fermentation, has overcome above-mentioned defective, has kept the fruital and the aroma of hard cider better.
Technical scheme of the present invention: a kind of low ethanol content hard cider; The alcoholic strength that it is characterized in that said low ethanol content hard cider is 3～7%v/v; Reducing sugar is 0～100g/L, and total acid is counted 4～8g/L with oxysuccinic acid, Free sulfur dioxide≤50mg/L; Total sulfur dioxide≤200mg/L, volatile acid is with acetometer≤0.8g/L.
The brewing method of above-mentioned low ethanol content hard cider is characterized in that having the following steps:
(1) sorting is cleaned: get high-quality, sophisticated apple is a raw material, embathes the removal pesticidal contamination with 1～2% dilute hydrochloric acid solution, clean the back with clear water again and drench and do broken stoning;
(2) squeeze the juice: the apple piece that step (1) obtains is squeezed the juice; The sulfurous acid solution that adds mass concentration >=6% of food grade simultaneously; The content of free SO2 in the fruit juice is adjusted into 60～100mg/L, suitably adjusts acid content in oxysuccinic acid to 4～8g/L according to the Sucus Mali pumilae situation again;
(3) polygalacturonase clarifying treatment: controlled temperature is at 14～16 ℃, by the addition of 0.02～0.06g/L polygalacturonase joined in the Sucus Mali pumilae that step (2) obtains, and after leave standstill clarification, waiting to clarify, isolates clarifying Sucus Mali pumilae;
(4) fermentation: with active dry yeast with 38～40 ℃ water activation after; With the addition of 0.04～0.08g/L, join in the Sucus Mali pumilae of step (3) acquisition, controlled temperature is 18～20 ℃ of fermentations; When alcoholic strength reaches 3%～7%v/v; Free SO2 is transferred to 40～60mg/L, be cooled to 0 ± 1 ℃ and stop fermentation, left standstill 5～7 days;
(5) down glue clarification: by the addition of 0.5～1.0g/L bentonite is joined in the wine liquid that step (4) obtains, left standstill 10-12 days, treat that wine body clarification after-filtration separates;
(6) freezing treatment: carry out freezing treatment by 0.5～1.0 ℃ of wine body that step (5) is obtained above freezing, be incubated 5～7 days, take advantage of cold filtration;
(7) finished product: the adjustment free SO2 is 35～50mg/L, after Sterile Filtration, promptly obtains a kind of hard cider of low ethanol content.
Sucus Mali pumilae in the above-mentioned said step (2) is that mass concentration is 100% Sucus Mali pumilae.
Leave standstill the clarification operation in the above-mentioned said step (3); Because pectin content is higher relatively in the middle of the apple; And differing maturity also can influence pectin content, so the treatment time of polygalacturonase will come generally must leave standstill 18～28 hours calmly according to the practical situation and the concrete clarification situation of fruit juice.
Meliority of the present invention is: 1, hard cider of the present invention is low (3-7% only, nutritious and healthy drink v/v) of a kind of ethanol content; 2, the low ethanol content hard cider of brew of the present invention is light yellow, clear, no suspended substance, and sediment-free has gracefulness, fresh apple is fragrant, and the aroma mouthfeel is coordinated, sour and sweet palatability, salubrious, it is all kinds of drunk by people to be fit to men and women, old and young; 3, this technology is in the low ethanol content of having paid attention to the finished product hard cider; The technology that has adopted cooling to suppress fermentation first guarantees the light local flavor characteristics of product, when alcoholic strength reaches 3-7%v/v, is cooled to 0 ℃ when adding sulfurous acid and comes the collaborative fermentation that stops; In handling early stage, keep 14-16 ℃ of low temperature to squeeze the juice and the polygalacturonase clarifying treatment; Such technology has been given the pure and fresh mouthfeel of finished product hard cider to greatest extent, has the kind fragrance of apple, and this scope of low ethanol content 3-7% has also been achieved the different sugariness characteristic of finished product hard cider; To sweet type, can cater to various crowds' needs from dry type; 4, brewing method of the present invention is scientific and reasonable, and is simple and easy to control.
(4) embodiment:
Embodiment 1: a kind of low ethanol content hard cider, and the alcoholic strength that it is characterized in that said low ethanol content hard cider is 3%v/v, reducing sugar is 100g/L; Total acid is counted 8g/L with oxysuccinic acid; Free sulfur dioxide is 50mg/L, and Total sulfur dioxide is 200mg/L, and volatile acid is counted 0.8g/L with acetate.
The brewing method of above-mentioned low ethanol content hard cider is characterized in that having the following steps:
(1) sorting is cleaned: get high-quality, sophisticated apple is a raw material, embathes the removal pesticidal contamination with 2% dilute hydrochloric acid solution, clean the back with clear water again and drench and do broken stoning;
(2) squeeze the juice: the apple piece that step (1) obtains is squeezed the juice; The mass concentration that adds food grade simultaneously is 6% sulfurous acid solution; The content of free SO2 in the fruit juice is adjusted into 100mg/L, again according to the Sucus Mali pumilae situation suitably adjust acid content in oxysuccinic acid to 8g/L;
(3) polygalacturonase clarifying treatment: controlled temperature is at 14 ℃, by the addition of 0.06g/L polygalacturonase joined in the Sucus Mali pumilae that step (2) obtains, and after leave standstill clarification, waiting to clarify, isolates clarifying Sucus Mali pumilae;
(4) fermentation: with active dry yeast with 38 ℃ water activation after, with the addition of 0.04g/L, join in the Sucus Mali pumilae of step (3) acquisition; Controlled temperature when alcoholic strength reaches 3%v/v, transfers to 60mg/L with free SO2 18～20 ℃ of fermentations; Be cooled to-1 ℃ and stop fermentation, left standstill 7 days;
(5) down glue clarification: by the addition of 1.0g/L bentonite is joined in the wine liquid that step (4) obtains, left standstill 12 days, treat that wine body clarification after-filtration separates;
(6) freezing treatment: carry out freezing treatment by 0.5～1.0 ℃ of wine body that step (5) is obtained above freezing, be incubated 7 days, take advantage of cold filtration;
(7) finished product: the adjustment free SO2 is 50mg/L, after Sterile Filtration, promptly obtains a kind of hard cider of low ethanol content.
Sucus Mali pumilae in the above-mentioned said step (2) is that mass concentration is 100% Sucus Mali pumilae.
Leave standstill the clarification operation in the above-mentioned said step (3); Because pectin content is higher relatively in the middle of the apple; And differing maturity also can influence pectin content, so the treatment time of polygalacturonase will come generally must leave standstill 20 hours calmly according to the practical situation and the concrete clarification situation of fruit juice.
Embodiment 2: a kind of low ethanol content hard cider, and the alcoholic strength that it is characterized in that said low ethanol content hard cider is 7%v/v, reducing sugar is 0.4g/L; Total acid is counted 4g/L with oxysuccinic acid; Free sulfur dioxide is 40mg/L, and Total sulfur dioxide is 100mg/L, and volatile acid is counted 0.4g/L with acetate.
The brewing method of above-mentioned low ethanol content hard cider is characterized in that having the following steps:
(1) sorting is cleaned: get high-quality, sophisticated apple is a raw material, embathes the removal pesticidal contamination with 2% dilute hydrochloric acid solution, clean the back with clear water again and drench and do broken stoning;
(2) squeeze the juice: the apple piece that step (1) obtains is squeezed the juice, and the mass concentration that adds food grade simultaneously is 7% sulfurous acid solution, and the content of free SO2 in the fruit juice is adjusted into 60mg/L, again according to the Sucus Mali pumilae situation suitably adjust acid content in oxysuccinic acid to 4g/L;
(3) polygalacturonase clarifying treatment: controlled temperature is at 16 ℃, by the addition of 0.02g/L polygalacturonase joined in the Sucus Mali pumilae that step (2) obtains, and after leave standstill clarification, waiting to clarify, isolates clarifying Sucus Mali pumilae;
(4) fermentation: with active dry yeast with 39 ℃ water activation after, with the addition of 0.08g/L, join in the Sucus Mali pumilae of step (3) acquisition, controlled temperature is 18～20 ℃ of fermentations, when alcoholic strength reaches 7%v/v, SO will dissociate
2Transfer to 40mg/L, be cooled to 1 ℃ and stop fermentation, left standstill 5 days;
(5) down glue clarification: by the addition of 0.5g/L bentonite is joined in the wine liquid that step (4) obtains, left standstill 10 days, treat that wine body clarification after-filtration separates;
(6) freezing treatment: carry out freezing treatment by 0.5～1.0 ℃ of wine body that step (5) is obtained above freezing, be incubated 5 days, take advantage of cold filtration;
(7) finished product: the free SO of adjustment
2Be 35mg/L, after Sterile Filtration, promptly obtain a kind of hard cider of low ethanol content.
Sucus Mali pumilae in the above-mentioned said step (2) is that mass concentration is 100% Sucus Mali pumilae.
Leave standstill the clarification operation in the above-mentioned said step (3); Because pectin content is higher relatively in the middle of the apple; And differing maturity also can influence pectin content, so the treatment time of polygalacturonase will come generally must leave standstill 26 hours calmly according to the practical situation and the concrete clarification situation of fruit juice.
Embodiment 3: a kind of low ethanol content hard cider, and the alcoholic strength that it is characterized in that said low ethanol content hard cider is 5%v/v, reducing sugar is 40g/L; Total acid is counted 6g/L with oxysuccinic acid; Free sulfur dioxide is 40mg/L, and Total sulfur dioxide is 150mg/L, and volatile acid is counted 0.6g/L with acetate.
The brewing method of above-mentioned low ethanol content hard cider is characterized in that having the following steps:
(1) sorting is cleaned: get high-quality, sophisticated apple is a raw material, embathes the removal pesticidal contamination with 1.5% dilute hydrochloric acid solution, clean the back with clear water again and drench and do broken stoning;
(2) squeeze the juice: the apple piece that step (1) obtains is squeezed the juice; The mass concentration that adds food grade simultaneously is 6.5% sulfurous acid solution; The content of free SO2 in the fruit juice is adjusted into 80mg/L, again according to the Sucus Mali pumilae situation suitably adjust acid content in oxysuccinic acid to 6g/L;
(3) polygalacturonase clarifying treatment: controlled temperature is at 15 ℃, by the addition of 0.04g/L polygalacturonase joined in the Sucus Mali pumilae that step (2) obtains, and after leave standstill clarification, waiting to clarify, isolates clarifying Sucus Mali pumilae;
(4) fermentation: with active dry yeast with 40 ℃ water activation after, with the addition of 0.06g/L, join in the Sucus Mali pumilae of step (3) acquisition, controlled temperature is 18～20 ℃ of fermentations, when alcoholic strength reaches 5%v/v, SO will dissociate
2Transfer to 50mg/L, be cooled to 0 ℃ and stop fermentation, left standstill 6 days;
(5) down glue clarification: by the addition of 0.8g/L bentonite is joined in the wine liquid that step (4) obtains, left standstill 11 days, treat that wine body clarification after-filtration separates;
(6) freezing treatment: carry out freezing treatment by 0.5～1.0 ℃ of wine body that step (5) is obtained above freezing, be incubated 6 days, take advantage of cold filtration;
(7) finished product: the free SO of adjustment
2Be 40mg/L, after Sterile Filtration, promptly obtain a kind of hard cider of low ethanol content.
Sucus Mali pumilae in the above-mentioned said step (2) is that mass concentration is 100% Sucus Mali pumilae.
Leave standstill the clarification operation in the above-mentioned said step (3); Because pectin content is higher relatively in the middle of the apple; And differing maturity also can influence pectin content, so the treatment time of polygalacturonase will come generally must leave standstill 24 hours calmly according to the practical situation and the concrete clarification situation of fruit juice.
Claims (6)
1. one kind low ethanol content hard cider; The alcoholic strength that it is characterized in that said low ethanol content hard cider is 3～7%v/v; Reducing sugar is 0～100g/L, and total acid is counted 4～8g/L with oxysuccinic acid, Free sulfur dioxide≤50mg/L; Total sulfur dioxide≤200mg/L, volatile acid is with acetometer≤0.8g/L; The brewing method of said low ethanol content hard cider has the following steps:
(1) sorting is cleaned: get high-quality, sophisticated apple is a raw material, embathes the removal pesticidal contamination with 1～2% dilute hydrochloric acid solution, clean the back with clear water again and drench and do broken stoning;
(2) squeeze the juice: the apple piece that step (1) obtains is squeezed the juice, add the sulfurous acid solution of mass concentration>=6% of food grade simultaneously, free SO in the fruit juice
2Content be adjusted into 60～100mg/L, suitably adjust acid content in oxysuccinic acid to 4～8g/L according to the Sucus Mali pumilae situation again;
(3) polygalacturonase clarifying treatment: controlled temperature is at 14～16 ℃, by the addition of 0.02～0.06g/L polygalacturonase joined in the Sucus Mali pumilae that step (2) obtains, and after leave standstill clarification, waiting to clarify, isolates clarifying Sucus Mali pumilae;
(4) fermentation: with active dry yeast with 38～40 ℃ water activation after, with the addition of 0.04～0.08g/L, join in the Sucus Mali pumilae of step (3) acquisition, controlled temperature is 18～20 ℃ of fermentations, when alcoholic strength reaches 3%～7%v/v, SO will dissociate
2Transfer to 40～60mg/L, be cooled to 0 ± 1 ℃ and stop fermentation, left standstill 5～7 days;
(5) down glue clarification: by the addition of 0.5～1.0g/L bentonite is joined in the wine liquid that step (4) obtains, left standstill 10-12 days, treat that wine body clarification after-filtration separates;
(6) freezing treatment: carry out freezing treatment by 0.5～1.0 ℃ of wine body that step (5) is obtained above freezing, be incubated 5～7 days, take advantage of cold filtration;
(7) finished product: the free SO of adjustment
2Be 35～50mg/L, after Sterile Filtration, promptly obtain a kind of hard cider of low ethanol content.
2. according to the said a kind of low ethanol content hard cider of claim 1; The alcoholic strength that it is characterized in that said low ethanol content hard cider is 3%v/v; Reducing sugar is 100g/L, and total acid is counted 8g/L with oxysuccinic acid, and Free sulfur dioxide is 50mg/L; Total sulfur dioxide is 200mg/L, and volatile acid is counted 0.8g/L with acetate.
3. according to the said a kind of low ethanol content hard cider of claim 1; The alcoholic strength that it is characterized in that said low ethanol content hard cider is 7%v/v; Reducing sugar is 0.4g/L, and total acid is counted 4g/L with oxysuccinic acid, and Free sulfur dioxide is 40mg/L; Total sulfur dioxide is 100mg/L, and volatile acid is counted 0.4g/L with acetate.
4. according to the said a kind of low ethanol content hard cider of claim 1; The alcoholic strength that it is characterized in that said low ethanol content hard cider is 5%v/v; Reducing sugar is 40g/L, and total acid is counted 6g/L with oxysuccinic acid, and Free sulfur dioxide is 40mg/L; Total sulfur dioxide is 150mg/L, and volatile acid is counted 0.6g/L with acetate.
5. according to the said a kind of low ethanol content hard cider of claim 1, it is characterized in that Sucus Mali pumilae is that mass concentration is 100% Sucus Mali pumilae in the said step (2).
6. according to the said a kind of low ethanol content hard cider of claim 1, it is characterized in that leaving standstill the clarification operation in the said step (3), it is 18-28 hour that its fruit juice carries out the time that polygalacturonase handles.
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| CN102424787B (en) * | 2012-01-05 | 2013-07-24 | 辽宁省果树科学研究所 | Ice cider processing technology and product thereof |
| CN103060150B (en) * | 2013-01-06 | 2013-11-20 | 西北农林科技大学 | Production method of low-alcohol cider |
| CN103333767A (en) * | 2013-06-24 | 2013-10-02 | 车兴朝 | Cider preparation process and usage thereof |
| CN103535638A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Apple-wine-taste carrot powder and preparation method thereof |
| CN104232414A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Fruit wine |
| CN105985879A (en) * | 2015-03-02 | 2016-10-05 | 青岛农业大学 | Method for brewing cider with Redlove as raw material |
| CN105238644B (en) * | 2015-11-17 | 2018-11-23 | 李延梅 | A kind of fermentation technique of alcoholic strength low applejack |
| CN106635642A (en) * | 2016-12-25 | 2017-05-10 | 重庆星湖茶酒厂 | Processing method of apple wine |
| CN107586648A (en) * | 2017-10-23 | 2018-01-16 | 天津农学院 | A kind of low alcohol bubbling applejack and its brewing method |
| CN110373301A (en) * | 2019-07-23 | 2019-10-25 | 上海应用技术大学 | A kind of brewing method of alcoholic strength low applejack |
| CN110760419A (en) * | 2019-12-17 | 2020-02-07 | 天津农学院 | Brewing method of low-alcohol-content mulberry wine |
| CN114456892A (en) * | 2022-02-14 | 2022-05-10 | 烟台嘉桐酒业有限公司 | Process for brewing sparkling fruit wine |
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| CN1160761A (en) * | 1997-03-10 | 1997-10-01 | 陈志强 | Dry apple wine and its brewage process |
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| CN101260350A (en) * | 2008-04-17 | 2008-09-10 | 辽宁省果树科学研究所 | Technique for processing Qiyexian apple dry white wine and products thereof |
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- 2009-12-22 CN CN 200910244976 patent/CN101709254B/en not_active Expired - Fee Related
Patent Citations (5)
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|---|---|---|---|---|
| CN1160761A (en) * | 1997-03-10 | 1997-10-01 | 陈志强 | Dry apple wine and its brewage process |
| CN1335392A (en) * | 2001-08-06 | 2002-02-13 | 江南大学 | Apple wine yeast and its usage in brewing apple wine |
| CN1667114A (en) * | 2004-10-09 | 2005-09-14 | 江南大学 | Malic acid lactic acid fermentation technology for low-alcoholic foamed apple wine |
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