CN104560540A - Apple wine and preparation method thereof - Google Patents
Apple wine and preparation method thereof Download PDFInfo
- Publication number
- CN104560540A CN104560540A CN201310505174.9A CN201310505174A CN104560540A CN 104560540 A CN104560540 A CN 104560540A CN 201310505174 A CN201310505174 A CN 201310505174A CN 104560540 A CN104560540 A CN 104560540A
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- Prior art keywords
- apple
- wine
- white wine
- apples
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention relates to apple wine which is characterized by being prepared by mixing and soaking apples and white spirit in a mass ratio of 1: 2 to 1: 4. The preparation method comprises the following steps: firstly preparing 40-60 degree white spirit; then cleaning and airing apples, putting the prepared white spirit in a wine jar and adding the apples into the white spirit in a mass ratio of 1: 2 to 1: 4 to be soaked; sealing the wine jar, and preserving in an underground constant temperature kiln for at least over six months; and finally, filtering, checking and accepting the prepared apple wine and packaging. The conventional process that the apple wine is prepared by originally fermenting apples as the raw material is changed while the apple wine is prepared by directly soaking apples in white spirit by taking pure and aromatic sorghum white spirit as base liquor, so that the loss of nutrients of apples due to fermentation is avoided. The preparation process provided by the invention is simple, easy to operate and low in preparation cost, and the prepared apple wine not only fully reserves the nutrients of apples, but also is good in taste and has a relatively high nutritional value.
Description
Technical field
The present invention relates to technical field of wine production, be specifically related to a kind of hard cider and preparation method thereof.
Background technology
White wine is drinks original in style in liquor in the world, major ingredient: jowar, rice, corn, barley, etc., white wine is through fermentation, bently makes, distillation forms, and its wine water white transparency, fragrance are strong.
Apple, belongs to the large fruit of the Rosaceae, is not only the topmost fruit of China, is also to plant the fruit the widest, output is maximum in the world.Its taste sour and sweet palatability, nutritious.According to surveying and determination, every hectogram apple contains 6.5 ~ 11.2 grams, fructose, glucose 2.5 ~ 3.5 grams, sucrose 1.0 ~ 5.2 grams; Also containing trace element zinc, calcium, phosphorus, iron, potassium and VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C and carotene etc.Apple has " wisdom fruit ", the laudatory title of " fruit good for memory ", and eat apple has the effect of promoting memory, improving intelligence more
Apple is not only nutritious, but also there is good nourishing function, the zinc element be wherein rich in is the integral part of many important enzymes in human body, is the key element of enhancing development, and apple can also reduce cholesterol level in addition, the double effects of reduce blood pressure, have defaecation and antidiarrheal.
In addition, pineapple original name pineapple, originates in Brazil, imports China into, have more than 70 kind during 16th century, one of the south of the Five Ridges four your name fruit.Pineapple contains with a large amount of fructose, glucose, vitamin A, B, C, phosphorus, the thing such as citric acid and proteolytic enzyme.Taste is sweet warm in nature, has that relieving summer-heat quenches the thirst, the merit of the antidiarrheal that helps digestion, and is that summertime doctor food is held concurrently excellent good fruit in season.
Existing hard cider is all generally by using the most basic source material of apple as wine, going out white wine by fermentation distilled, if the patent No. is the Chinese patent " hard cider " of CN200510118328.4, is selected a kind of free of contamination fresh fruit apple as raw material, through screening, section, squeezing, fermentation, filter, storage, the technique brews such as bottling form.The patent No. is the Chinese patent " a kind of brewing process of hard cider " of CN201010515953.3 in addition, and step is: broken juice; Leave standstill clarification; Zymamsis; Malo-lactic fermentation; Ageing and clarification.Hard cider all directly carries out brewageing and obtaining by the hard cider that above-mentioned patent is produced, although mouthfeel alcohol just, fragrance is strong fragrant, and sweet good to eat, this fermentation mode has all destroyed the nutrition of hard cider, is unfavorable for the reservation of hard cider nutritive ingredient.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of hard cider that fully can retain apple nutritive ingredient.
Second technical problem to be solved by this invention is to provide a kind of preparation method of hard cider, and not only preparation technology is simple to operation, and obtained hard cider mouthfeel is good, the nutritive ingredient that fully can retain apple.
The present invention solves the technical scheme that above-mentioned first technical problem adopt: a kind of hard cider, is characterized in that: this hard cider be by apple and white wine in mass ratio the ratio of 1:2 ~ 1:4 mix to soak and obtain.
The number of degrees of described white wine are 40 ~ 60 degree of sorghum liquors.
Preferably, the mass ratio of described apple and white wine is 1:3.
As improvement, with the addition of pineapple in described apple, adding mass ratio is 1:4 ~ 6.
The present invention solves the technical scheme that above-mentioned second technical problem adopt: a kind of preparation method of hard cider, is characterized in that step is:
1) 40 ~ 60 degree of white wine are prepared;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that apple joins in white wine and soaks by the ratio of 1:2 ~ 1:4;
3) wine vat is sealed, to be stored in the constant temperature kiln of underground more than at least 6 months;
4) finally obtained hard cider filtered, check and accept rear packing packing.
As preferably, described white wine by jowar being soaked, steaming, ferment, liquor spirituous, filtration, wash bottle, fillingly to obtain.
As preferably, the mass ratio of described apple and white wine is 1:3.
Preferably, the temperature of described constant temperature kiln is 18 ~ 22 degree.
As improvement, with the addition of pineapple in described apple, adding mass ratio is 1:4 ~ 6.
Compared with prior art, the invention has the advantages that: change original traditional technology being made hard cider using apple as starting material by fermentation, and using pure fragrant jowar white wine as base wine, apple is directly immersed in white wine and prepares, doing so avoids the apple nutrient loss caused due to fermentation.Preparation technology of the present invention is simple, easy to operate, preparation cost is low, and the apple nutritive ingredient that obtained hard cider not only makes fully is retained, and mouthfeel is good, there is higher nutritive value, particularly with the addition of pineapple, improve mouthfeel, and antihypertensive healthcares etc. are remarkably productive.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
1) prepare 40 degree of white wine: soaked by high-quality jowar and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that the ratio of 1:2 adds apple and soaks;
3) wine vat is sealed, in the underground constant temperature kiln being stored in 20 degree 2 years;
4) finally by packing packing after filtration, allotment, examination.
Embodiment 2
1) prepare 50 degree of white wine: soaked by high-quality jowar and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that the ratio of 1:3 adds apple and soaks;
3) wine vat is sealed, in the underground constant temperature kiln being stored in 22 degree 1 year;
4) finally by packing packing after filtration, allotment, examination.
Embodiment 3
1) prepare 60 degree of white wine: soaked by high-quality jowar and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that the ratio of 1:4 adds apple and soaks;
3) wine vat is sealed, in the underground constant temperature kiln being stored in 18 degree 3 years;
4) finally by packing packing after filtration, allotment, examination.
Embodiment 4
1) prepare 50 degree of white wine: soaked by high-quality jowar and---steam that------liquor spirituous---filters that------filling---packing---examination obtains in wash bottle in fermentation;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that the ratio of 1:3 adds apple and soaks; With the addition of pineapple in described apple, adding mass ratio is apple: pineapple=5:1.
3) wine vat is sealed, in the underground constant temperature kiln being stored in 22 degree 1 year;
4) finally by packing packing after filtration, allotment, examination.
Claims (9)
1. a hard cider, is characterized in that: this hard cider be by apple and white wine in mass ratio the ratio of 1:2 ~ 1:4 mix to soak and obtain.
2. hard cider according to claim 1, is characterized in that: the number of degrees of described white wine are 40 ~ 60 degree of sorghum liquors.
3. hard cider according to claim 1 and 2, is characterized in that: the mass ratio of described apple and white wine is 1:3.
4. hard cider according to claim 1 and 2, is characterized in that: with the addition of pineapple in described apple, and adding mass ratio is 1:4 ~ 6.
5. a preparation method for hard cider, is characterized in that step is:
1) 40 ~ 60 degree of white wine are prepared;
2) apple is cleaned dry, above-mentioned obtained white wine is placed in wine vat, apple in mass ratio: white wine is that apple joins in white wine and soaks by the ratio of 1:2 ~ 1:4;
3) wine vat is sealed, to be stored in the constant temperature kiln of underground more than at least 6 months;
4) finally obtained hard cider filtered, check and accept rear packing packing.
6. preparation method according to claim 5, is characterized in that: described white wine by jowar being soaked, steaming, ferment, liquor spirituous, filtration, wash bottle, fillingly to obtain.
7. preparation method according to claim 5, is characterized in that: the mass ratio of described apple and white wine is 1:3.
8. preparation method according to claim 5, is characterized in that: the temperature of described constant temperature kiln is 18 ~ 22 degree.
9. preparation method according to claim 5, is characterized in that: with the addition of pineapple in described apple, and adding mass ratio is 1:4 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505174.9A CN104560540A (en) | 2013-10-22 | 2013-10-22 | Apple wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505174.9A CN104560540A (en) | 2013-10-22 | 2013-10-22 | Apple wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104560540A true CN104560540A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310505174.9A Pending CN104560540A (en) | 2013-10-22 | 2013-10-22 | Apple wine and preparation method thereof |
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| CN (1) | CN104560540A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906092A (en) * | 2015-12-22 | 2017-06-30 | 朱艺婷 | A kind of preparation method of compound fragrant Spirit |
| 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 |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
| CN108220083A (en) * | 2016-12-14 | 2018-06-29 | 贵港市瑞成科技有限公司 | A kind of pineapple wine and preparation method thereof |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN115141706A (en) * | 2022-06-27 | 2022-10-04 | 上海信悉智能技术有限公司 | Fruity low-deuterium wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04183380A (en) * | 1990-11-15 | 1992-06-30 | Honbou Shuzo Kk | Production of alcohol drink |
| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
-
2013
- 2013-10-22 CN CN201310505174.9A patent/CN104560540A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04183380A (en) * | 1990-11-15 | 1992-06-30 | Honbou Shuzo Kk | Production of alcohol drink |
| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
Non-Patent Citations (1)
| Title |
|---|
| 庞国明等: "《家庭巧用茶酒治百病》", 30 April 1991, article "苹果酒", pages: 223 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906092A (en) * | 2015-12-22 | 2017-06-30 | 朱艺婷 | A kind of preparation method of compound fragrant Spirit |
| CN108220083A (en) * | 2016-12-14 | 2018-06-29 | 贵港市瑞成科技有限公司 | A kind of pineapple wine and preparation method thereof |
| 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 |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN115141706A (en) * | 2022-06-27 | 2022-10-04 | 上海信悉智能技术有限公司 | Fruity low-deuterium wine and preparation method thereof |
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Application publication date: 20150429 |