CN104745355A - Cider brewing method - Google Patents
Cider brewing method Download PDFInfo
- Publication number
- CN104745355A CN104745355A CN201310723310.1A CN201310723310A CN104745355A CN 104745355 A CN104745355 A CN 104745355A CN 201310723310 A CN201310723310 A CN 201310723310A CN 104745355 A CN104745355 A CN 104745355A
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- CN
- China
- Prior art keywords
- juice
- cider
- fruit juice
- apple
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a cider brewing method. The cider brewing method comprises the following steps: leaving crushed apple slices, juice and the like in a ceramic cylinder to stand for 10-12 h, and then juicing; after taking juice, immediately pumping into a proper amount of sulfur dioxide gas; adjusting the sugar content and the acid content of the juice to be respectively 12-14% and 0.5-0.6%; inoculating distiller's yeast according to the juice and distiller's yeast proportion of 100: 8 after adjustment, and then fermenting for 15-20 days at the ambient temperature of 28-32 DEG C; pouring the upper clear liquid into a storage barrel to be fermented for 30 days, and then pumping into sulfur dioxide gas; and adjusting the alcoholicity of the new in-barrel wine from 10% to 18-20%, then ageing at the temperature of 20 DEG C, and finally obtaining the finished cider after 6-8 months. The cider brewing method is simple, easy in preparation and also easy to operate, and the prepared cider is rich and mild in aroma and excellent in quality.
Description
Technical field
The invention belongs to fruit wine technical field, be specifically related to a kind of hard cider brew method.
Background technology
Cultivated area and the output of China's apple all occupy first place in the world.At present, major part apple is to eat raw as major consumers form, and converted products is less than 20% of total amount, due to the impact by factors such as seasonality, storage, transports, the whole nation about has the apple of 20% to rot because not selling in time, makes the deep processing day of apple show important and urgent.Production hard cider be can yet be regarded as and solved the effective way that apple is superfluous, increase orchard worker's income, raising added value.But at present, because in apple, pectin content is higher, complicated component, it is larger to produce high-quality hard cider difficulty.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of hard cider brew method, method is simple, and the hard cider aroma obtained is mellow, best in quality.
Hard cider brew method provided by the invention, comprises the following steps: the dilute hydrochloric acid liquid that 1%-2% concentration put into by apple by (1) embathes, and then cleans with clear water, dries; (2) regulate the distance between hollander blade, the apple dried is sent in hollander pulverize afterwards; (3) the apple block, juice etc. after fragmentation is put into ceramic cylinder and leave standstill 10-12 hour, then squeeze the juice with the pressure of 26 kilograms every square centimeter, and use sterile filtered through gauze; (4) pass into appropriate sulfur dioxide gas immediately after obtaining fruit juice, make its concentration in fruit juice reach 75 × 10
-6, the sugar, the acid content that then adjust fruit juice are respectively 12%-14% and 0.5%-0.6%; (5) according to adjusting the fruit juice after liquid and distiller's yeast ratio to be that 100:8 inoculates distiller's yeast, then envrionment temperature 28-32 DEG C of bottom fermentation 15-20 days; (6) upper clear supernate is poured in storage drum and carry out secondary fermentation 30 days, pass into sulfur dioxide gas more afterwards, make its concentration reach 100 × 10
-6; (7) ethanol content entering the new wine of bucket is transferred to 18%-20% by 10%, then below 20 DEG C, temperature carries out ageing, can obtain finished product hard cider after 6-8 months.
Hard cider brew method provided by the invention, its beneficial effect is, method is simple, and processing ease, obtained hard cider aroma is mellow, best in quality.
Embodiment
Below in conjunction with an embodiment, hard cider brew method provided by the invention is described in detail.
Embodiment
The hard cider brew method of the present embodiment, comprises the following steps: the dilute hydrochloric acid liquid that 2% concentration put into by apple by (1) embathes, and then cleans with clear water, dries; (2) regulate the distance between hollander blade, the apple dried is sent in hollander pulverize afterwards; (3) the apple block, juice etc. after fragmentation is put into ceramic cylinder and leave standstill 12 hours, then squeeze the juice with the pressure of 26 kilograms every square centimeter, and use sterile filtered through gauze; (4) pass into appropriate sulfur dioxide gas immediately after obtaining fruit juice, make its concentration in fruit juice reach 75 × 10
-6, then adjust the sugar of fruit juice, acid content be respectively 12% and 0.6%; (5) according to adjusting the fruit juice after liquid and distiller's yeast ratio to be that 100:8 inoculates distiller's yeast, then envrionment temperature 32 DEG C of bottom fermentations 16 days; (6) upper clear supernate is poured in storage drum and carry out secondary fermentation 30 days, pass into sulfur dioxide gas more afterwards, make its concentration reach 100 × 10
-6; (7) ethanol content entering the new wine of bucket is transferred to 18% by 10%, then below 20 DEG C, temperature carries out ageing, can obtain finished product hard cider after 6 months.
Claims (1)
1. a hard cider brew method, is characterized in that: comprise the following steps: the dilute hydrochloric acid liquid that 1%-2% concentration put into by apple by (1) embathes, and then cleans with clear water, dries; (2) regulate the distance between hollander blade, the apple dried is sent in hollander pulverize afterwards; (3) the apple block, juice etc. after fragmentation is put into ceramic cylinder and leave standstill 10-12 hour, then squeeze the juice with the pressure of 26 kilograms every square centimeter, and use sterile filtered through gauze; (4) pass into appropriate sulfur dioxide gas immediately after obtaining fruit juice, make its concentration in fruit juice reach 75 × 10
-6, the sugar, the acid content that then adjust fruit juice are respectively 12%-14% and 0.5%-0.6%; (5) according to adjusting the fruit juice after liquid and distiller's yeast ratio to be that 100:8 inoculates distiller's yeast, then envrionment temperature 28-32 DEG C of bottom fermentation 15-20 days; (6) upper clear supernate is poured in storage drum and carry out secondary fermentation 30 days, pass into sulfur dioxide gas more afterwards, make its concentration reach 100 × 10
-6; (7) ethanol content entering the new wine of bucket is transferred to 18%-20% by 10%, then below 20 DEG C, temperature carries out ageing, can obtain finished product hard cider after 6-8 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723310.1A CN104745355A (en) | 2013-12-25 | 2013-12-25 | Cider brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723310.1A CN104745355A (en) | 2013-12-25 | 2013-12-25 | Cider brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104745355A true CN104745355A (en) | 2015-07-01 |
Family
ID=53585619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310723310.1A Pending CN104745355A (en) | 2013-12-25 | 2013-12-25 | Cider brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104745355A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112029623A (en) * | 2020-10-14 | 2020-12-04 | 邓黔峰 | Apple wine making method |
-
2013
- 2013-12-25 CN CN201310723310.1A patent/CN104745355A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112029623A (en) * | 2020-10-14 | 2020-12-04 | 邓黔峰 | Apple wine making method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |