CN104031804A - Preparation method of apple liqueur - Google Patents
Preparation method of apple liqueur Download PDFInfo
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- CN104031804A CN104031804A CN201410222730.6A CN201410222730A CN104031804A CN 104031804 A CN104031804 A CN 104031804A CN 201410222730 A CN201410222730 A CN 201410222730A CN 104031804 A CN104031804 A CN 104031804A
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- apple
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- wine
- mali pumilae
- liquor
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of apple liqueur, which comprises the following steps: 1) preparing apple distilled liquor with the alcohol content of 65-70 %vol; 2) preparing apple fermented liquor with the alcohol content of 3-5 %vol; 3) preparing apple juice with the sugar degree of 550-650 g/L; 4) stopping fermentation; 5) regulating the mouthfeel; and 6) storing and clarifying. The apple liqueur is free of any sugar source or alcohol, thereby ensuring that the apple liqueur is purely natural. The apple liqueur has fresh, pure and natural mouthfeel.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Liquor preparation method, especially a kind of apple Liquor preparation method.
Background technology
Apple Liquor is a kind of fashion beverage, and it has won liking of human consumer in world wide with the feature of health, nutrition, fashion.The method normally outer sugaring source that at present prepared by apple Liquor and additional alcohol are allocated and are formed, therefore in mouthfeel, show as inharmonious, owe pure.
Summary of the invention
The object of this invention is to provide a kind of need not additional Tang Yuan and the apple Liquor preparation method of alcohol, the apple Liquor mouthfeel that adopts the method to prepare is fresh, pure, natural.
In order to realize the present invention, method prepared by a kind of apple Liquor of the present invention is as follows:
1) apple spirit preparation: the apple spirit that apple sorting, destemming fragmentation, squeezing, temperature controlled fermentation is obtained to alcoholic strength 65-70%vol is for subsequent use;
2) apple fermented wine preparation: it is that 3-5%vol control apple fermented wine is for subsequent use that apple sorting, destemming fragmentation, fermentation, distillation are obtained to alcoholic strength;
3) concentrated Succus Mali pumilae preparation: by apple sorting, destemming fragmentation, squeezing, concentrate that to obtain pol be that the concentrated Succus Mali pumilae of 550-650g/L is for subsequent use;
4) stop fermentation: step 1) and 2) apple spirit and apple fermented wine mix termination by the ratio of 2.5-3: 7.5-7 and ferment;
5) adjust mouthfeel: by step 4) after wine add step 3) concentrated Succus Mali pumilae adjust mouthfeel obtain the tasty and refreshing former wine of apple, wherein the ratio of concentrated Succus Mali pumilae and apple Liquor is 1: 10.
6) storage clarification: by step 5) deployed former wine stores under 15-20 DEG C of environment, and the every kilolitre of storage process adds the former wine of bentonite 1-1.5 kilogram clarifying treatment.
The present invention, by controlling step 4) ratio can obtain the apple Liquor of different wine precision; By controlling step 5) can obtain different freshness mouthfeels.
A kind of apple Liquor of the present invention preparation method, not outer sugaring source and alcohol, simultaneously by adding fresh concentrated Succus Mali pumilae, guaranteed the pure natural property of apple Liquor, the apple Liquor mouthfeel that adopts the method to prepare is fresh, pure, natural.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
It should be noted that the present embodiment, only for the present invention is further elaborated, does not limit to the present invention program, particularly the alcoholic strength of final apple Liquor.
Embodiment 1:
A method prepared by apple Liquor, specifically comprises:
1) apple spirit preparation: the apple spirit that apple sorting, destemming fragmentation, squeezing, temperature controlled fermentation is obtained to alcoholic strength 65%vol is for subsequent use;
2) apple fermented wine preparation: it is that 3%vol control apple fermented wine is for subsequent use that apple sorting, destemming fragmentation, fermentation, distillation are obtained to alcoholic strength;
3) concentrated Succus Mali pumilae preparation: by apple sorting, destemming fragmentation, squeezing, concentrate that to obtain pol be that the concentrated Succus Mali pumilae of 550g/L is for subsequent use;
4) stop fermentation: by step 1) and step 2) liquor and apple fermented wine mix termination by the ratio of 3:7 and ferment;
5) adjust mouthfeel: by step 4) after wine add step 3) concentrated Succus Mali pumilae adjust mouthfeel obtain the tasty and refreshing former wine of apple, wherein the ratio of concentrated Succus Mali pumilae and apple Liquor is 1: 10.
6) storage clarification: by step 5) deployed former wine stores under 15-20 DEG C of environment, and the every kilolitre of storage process adds 1 kilogram of former wine of clarifying treatment of bentonite.
Embodiment 2:
A kind of method prepared by apple Liquor is as follows:
1) apple spirit preparation: the apple spirit that apple sorting, destemming fragmentation, squeezing, temperature controlled fermentation is obtained to alcoholic strength 70%vol is for subsequent use;
2) apple fermented wine preparation: it is that 5%vol control apple fermented wine is for subsequent use that apple sorting, destemming fragmentation, fermentation, distillation are obtained to alcoholic strength;
3) concentrated Succus Mali pumilae preparation: by apple sorting, destemming fragmentation, squeezing, concentrate that to obtain pol be that the concentrated Succus Mali pumilae of 650g/L is for subsequent use;
4) stop fermentation: by step 1) and step 2) apple spirit and apple fermented wine mix termination by the ratio of 2.5: 7.5 and ferment;
5) adjust mouthfeel: by step 4) after wine add step 3) concentrated Succus Mali pumilae adjust mouthfeel obtain the tasty and refreshing former wine of apple, wherein the ratio of concentrated Succus Mali pumilae and apple Liquor is 1: 10.
6) storage clarification: by step 5) deployed former wine stores under 15-20 DEG C of environment, and the every kilolitre of storage process adds 1.5 kilograms of former wine of clarifying treatment of bentonite.
Claims (1)
1. an apple Liquor preparation method, is characterized in that, comprising:
1) apple spirit preparation: the apple spirit that apple sorting, destemming fragmentation, squeezing, temperature controlled fermentation is obtained to alcoholic strength 65-70%vol is for subsequent use;
2) apple fermented wine preparation: it is that 3-5%vol control apple fermented wine is for subsequent use that apple sorting, destemming fragmentation, fermentation, distillation are obtained to alcoholic strength;
3) Sucus Mali pumilae preparation: by apple sorting, destemming fragmentation, squeezing, concentrate that to obtain pol be that the concentrated Succus Mali pumilae of 550-650g/L is for subsequent use;
4) stop fermentation: by step 1) and step 2) apple spirit and apple fermented wine mix termination by the ratio of 2.5-3: 7.5-7 and ferment;
5) adjust mouthfeel: by step 4) after wine add step 3) concentrated Succus Mali pumilae adjust mouthfeel obtain the tasty and refreshing former wine of apple, wherein the ratio of concentrated Succus Mali pumilae and apple Liquor is 1: 10.
6) storage clarification: by step 5) deployed former wine stores under 15-20 DEG C of environment, and the every kilolitre of storage process adds the former wine of bentonite 1-1.5 kilogram clarifying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410222730.6A CN104031804A (en) | 2014-05-26 | 2014-05-26 | Preparation method of apple liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410222730.6A CN104031804A (en) | 2014-05-26 | 2014-05-26 | Preparation method of apple liqueur |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104031804A true CN104031804A (en) | 2014-09-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410222730.6A Pending CN104031804A (en) | 2014-05-26 | 2014-05-26 | Preparation method of apple liqueur |
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| CN (1) | CN104031804A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911058A (en) * | 2015-06-16 | 2015-09-16 | 山东省农业科学院农产品研究所 | Cantaloupe sweet wine and production method thereof |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
| CN107099422A (en) * | 2017-06-30 | 2017-08-29 | 山东农业大学 | High flavonoids applejack of dry low profile and preparation method thereof |
| CN107099434A (en) * | 2017-06-30 | 2017-08-29 | 山东农业大学 | High flavonoids applejack of sweet tea low profile and preparation method thereof |
| CN107118899A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | High flavonoids applejack of the soft type of sweet tea and preparation method thereof |
| CN107118900A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | Do soft high flavonoids applejack of type and preparation method thereof |
| CN107118920A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | High flavonoids applejack of the strong type of sweet tea and preparation method thereof |
| CN107151599A (en) * | 2017-06-30 | 2017-09-12 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN108220106A (en) * | 2018-04-12 | 2018-06-29 | 四川农业大学 | A kind of Kiwi Fruit Liqueur and preparation method thereof |
| CN109055125A (en) * | 2018-10-26 | 2018-12-21 | 河南省农业科学院园艺研究所 | A kind of health fruit wine and preparation method thereof |
| CN113604322A (en) * | 2021-09-23 | 2021-11-05 | 安徽瑞思威尔科技有限公司 | Preparation process of hydrogen-rich burdock wine |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
-
2014
- 2014-05-26 CN CN201410222730.6A patent/CN104031804A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911058A (en) * | 2015-06-16 | 2015-09-16 | 山东省农业科学院农产品研究所 | Cantaloupe sweet wine and production method thereof |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
| CN107099422B (en) * | 2017-06-30 | 2018-07-27 | 山东农业大学 | High flavonoids applejack of dry low profile and preparation method thereof |
| CN107118900B (en) * | 2017-06-30 | 2018-07-06 | 山东农业大学 | Do soft high flavonoids applejack of type and preparation method thereof |
| CN107118899A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | High flavonoids applejack of the soft type of sweet tea and preparation method thereof |
| CN107118900A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | Do soft high flavonoids applejack of type and preparation method thereof |
| CN107118920A (en) * | 2017-06-30 | 2017-09-01 | 山东农业大学 | High flavonoids applejack of the strong type of sweet tea and preparation method thereof |
| CN107151599A (en) * | 2017-06-30 | 2017-09-12 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN107118899B (en) * | 2017-06-30 | 2018-07-27 | 山东农业大学 | High flavonoids applejack of the soft type of sweet tea and preparation method thereof |
| CN107099434A (en) * | 2017-06-30 | 2017-08-29 | 山东农业大学 | High flavonoids applejack of sweet tea low profile and preparation method thereof |
| CN107151599B (en) * | 2017-06-30 | 2018-07-06 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN107118920B (en) * | 2017-06-30 | 2018-07-06 | 山东农业大学 | High flavonoids applejack of the strong type of sweet tea and preparation method thereof |
| CN107099422A (en) * | 2017-06-30 | 2017-08-29 | 山东农业大学 | High flavonoids applejack of dry low profile and preparation method thereof |
| CN108220106A (en) * | 2018-04-12 | 2018-06-29 | 四川农业大学 | A kind of Kiwi Fruit Liqueur and preparation method thereof |
| CN109055125A (en) * | 2018-10-26 | 2018-12-21 | 河南省农业科学院园艺研究所 | A kind of health fruit wine and preparation method thereof |
| CN113604322A (en) * | 2021-09-23 | 2021-11-05 | 安徽瑞思威尔科技有限公司 | Preparation process of hydrogen-rich burdock wine |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
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Application publication date: 20140910 |