CN106754078A - A kind of brewing method of applejack - Google Patents

Abstract

The invention discloses a method for brewing cider. After crushing apples and squeezing the juice, the sugar content of the apple juice is adjusted to 20°Brix-25°Brix, and yeast liquid is added according to the addition amount of 3-5%. The wine brewing in the yeast liquid The strain preservation number of the yeast is CGMCC No.13443, and it is fermented at 23-28°C for 3-5 days, and then the cider that has completed the main fermentation is clarified by adding bentonite solution for 3-4 days before drinking or bottling. The cider of the present invention not only has clear and transparent color, natural and rich fruity aroma, and refreshing and suitable taste, but also contains various minerals and vitamins required by the human body, and is a green fermented fruit wine, a healthy fruit wine drink with both flavor and nutrition ,All ages.

Description

A kind of brewing method of cider

technical field

The invention belongs to the field of food, and relates to drinking wine, in particular to a brewing method of cider.

Background technique

Wine is an indispensable carrier in my country's traditional food culture. With the improvement of people's quality of life, low-alcohol fruit wine drinks are more and more popular and respected by people. A variety of fruit wine types thereupon have also appeared one after another, and people have higher and higher requirements on the color, local flavor and mouthfeel of fruit wine. The nutritional value and medical value of apples are very high. It is rich in sugars, acids, aromatic alcohols and pectin substances, and contains vitamin B, vitamin C, calcium, phosphorus, potassium, iron and other nutrients necessary for the brain. It is a fruit with high nutritional value. Saccharomyces cerevisiae with strain preservation number CGMCC No.13443 is screened from the soil of Heze vineyard in Shandong Province. It is a Saccharomyces cerevisiae suitable for fruit wine fermentation. This yeast has a higher alcohol conversion rate and can effectively inhibit the growth of miscellaneous bacteria Possibility of liquor spoilage. The scientific household wine brewer involved in the patent application publication number CN 106281832 A has a unique temperature control device, which is suitable for the growth and fermentation of the above-mentioned Saccharomyces cerevisiae, shortens the fermentation period, and improves the fermentation efficiency.

Contents of the invention

Aiming at the above-mentioned technical problems in the prior art, the present invention provides a kind of cider brewing method, described this cider brewing method should solve the long brewing cycle of cider in the prior art, the taste of cider is not good Good technical question.

The invention provides a kind of cider brewing method, comprises the following steps:

Step 1: Select fresh and pollution-free apples as raw materials for wine making, crush the selected apples and squeeze the juice to obtain apple juice;

Step 2: Measure the sugar content of the apple juice in step 1 with an Abbe refractometer, and add sucrose according to the sugar content of the apple juice so that the sugar content of the apple juice reaches 20°Brix-25°Brix;

Step 3: Transfer the apple juice in Step 2 to a fermentation tank of a brewer, add yeast liquid, the concentration of the yeast liquid is 10 ⁷ -10 ⁹ cFU/mL, and the Saccharomyces cerevisiae in the yeast liquid The preservation number is CGMCC No.13443, the mass of the added yeast liquid is 3-5% of the mass of the apple juice, inoculated, and the fermentation temperature is controlled at 25°C-28°C;

Step 4: Stir regularly for 5-10 minutes every day;

Step 5: Ferment for 3-5 days, when the bubbles decrease, when the specific gravity of the cider is above 0.997 for two consecutive days, the main fermentation ends;

Step 6: Filtrating the cider that has been fermented in step 5;

Step 7: Add bentonite solution to the filtered liquor in step 6 to clarify the brewed cider. The clarification time is 3-4 days. After clarification, it can be drunk or bottled.

Further, the preparation method of the bentonite liquid is as follows: weigh the bentonite powder in distilled water, the temperature of the distilled water is 60°C-70°C, stir evenly, seal and let stand for 24h, the materials of the bentonite powder and distilled water The ratio is 0.5g-1g 100mL.

Aiming at the brewing performance of the household wine brewer involved in the patent application publication number CN 106281832 A, the present invention designs and develops a cider brewing process, and screens out a kind of Saccharomyces cerevisiae suitable for fruit wine fermentation, strain preservation The number is CGMCC No.13443. The nutritional value and medical value of apples are very high. It is rich in sugars, acids, aromatic alcohols and pectin substances, and contains vitamin B, vitamin C, calcium, phosphorus, potassium, iron and other nutrients necessary for the brain. It is a fruit with high nutritional value. The cider brewed using the brewer involved in the patent application publication number CN 106281832 A and the yeast brewed by self-selection has suitable alcohol content (9°-12°) and shorter fermentation time (3-4 days), and at the same time Through experimental exploration, the cider fermentation process with the best taste has been obtained. After the apples are crushed and squeezed, the sugar content of the apple juice is adjusted to 20°Brix-25°Brix, and the yeast liquid is added according to the amount of 3-5%. Fermentation is carried out at a temperature of -28°C for 3-5 days, and then the cider after main fermentation is added to bentonite solution for clarification for 3-4 days before drinking or bottling. As a kind of green fermented fruit wine, cider not only has clear and transparent color, natural and rich fruit aroma, refreshing and suitable taste, but also contains various minerals and vitamins needed by the human body. It is a healthy fruit wine drink with both flavor and nutrition. ,All ages.

The raw material of cider of the present invention is fresh and pollution-free apples, and the immature and rotten apples are removed, which ensures the freshness and health of the cider brewed; -12°), the sugar content of the apple juice is adjusted to 20°-25°Brix, and the yeast liquid is added according to the addition amount of 3-5%. In order to ensure the scientificity and rationality of the fermentation process, the fermentation was carried out at a constant temperature for 3-5 days at a temperature of 23°C-28°C. In order to ensure the clarity of the wine liquid, transfer the brewed cider to a container and add bentonite solution to clarify for 3-4 days before drinking or bottling. This cider is naturally fermented without any preservatives.

The Saccharomyces cerevisae used in the present invention has a preservation number of CGMCC NO.13443; the preservation date is December 13, 2016, and it is preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, address: Beichen West Road, Chaoyang District, Beijing No. 1 Institute of Microbiology, Chinese Academy of Sciences, Zip Code: 100101. This yeast has a higher alcohol conversion rate and the ability to inhibit the growth of bacteria in the wine, so it is not necessary to add substances such as sulfur dioxide or metabisulfurous acid to inhibit spoilage bacteria during brewing. The brewer in the third step is the household wine brewer described in the patent application publication number CN 106281832 A. The temperature control of this brewer is independently designed and has unique temperature control performance, which is more suitable for the growth and The carrying out of fermentation shortens the fermentation period and improves the brewing efficiency.

Compared with the prior art, the technical progress of the present invention is remarkable. The present invention adopts the brewer involved in the patent application publication number CN106281832 A as a fermentation container, and uses Saccharomyces cerevisiae with the culture preservation number of CGMCC No.13443 to ferment, and brews a kind of natural and strong fruity aroma, refreshing and suitable taste, suitable for all ages. Healthy cider for everyone, and explore the best-tasting cider brewing process.

Description of drawings

Fig. 1 is the structural representation of the wine brewer that adopts in the brewing method of a kind of cider of the present invention;

Fig. 2 is the cross-sectional view of the wine brewer adopted in a kind of cider brewing method of the present invention;

Fig. 3 is a structural schematic diagram of an overall shape composed of the outer barrel cover and the outer barrel of the brewer used in a cider brewing method of the present invention

Fig. 4 is a schematic diagram of the overall structure of the fermenter and filtering device of the brewer used in the brewing method of cider according to the present invention.

Figure 5 is a photomicrograph of Saccharomyces cerevisiae used in the present invention.

detailed description

Example 1

The yeast of the present invention is screened from soil samples under grape vines in a vineyard in Heze, Shandong.

Weigh 10 g of the soil sample and dissolve it in 150 mL of sterile water, enrich the yeast at 200 r/min for 20 min at a constant temperature of 28 °C, take 1 mL of the above shaken culture solution for gradient dilution, and absorb 10 ^-4 , 10 ^-5 and 10 200 μL of ^-6 gradient dilution solution was spread on PDA plate, cultured in a constant temperature incubator at 28°C for 24 hours, and then picked typical yeast colonies into YPD liquid medium, separated by 2-3 streaks, and stained with smears To obtain a pure culture of yeast. Inoculate the yeast with 2% inoculum in an Erlenmeyer flask containing 50mL YPD liquid medium and place it on a 200r/min shaker, and inoculate it on a YPD plate by streaking, and culture the plate and liquid medium at 30°C Smell the flavor after 24 hours (take the YPD plate and liquid medium without inoculation as blank), and screen out the yeast producing unique bouquet. At the same time, the volatile aroma components of the yeast liquid were determined by SPME combined with GC-MS, and the four alcohols detected were ethanol (10.439%), isoamyl alcohol (21.15%), phenylethyl alcohol (2.505%) and 1-nonanol (0.299%), ethanol and isoamyl alcohol were the two most important alcohols in the fermentation broth. Isoamyl alcohol presents the characteristics of fruity and floral aromas, and has the highest content in alcohols. It is the main component of fusel oil in liquor and one of the important aroma substances in liquor. The five esters detected were ethyl acetate (57.011%), isoamyl acetate (5.877%), propyl acetate (0.465%), isobutyl acetate (1.194%) and 2-phenylethyl acetate (0.223%), and the relative content of ethyl acetate is greater than 50%, which is the highest content taste substance in the yeast liquid. Studies have shown that ethyl acetate presents pineapple, apple, and fruity aromas, and is the main aroma component of Chinese Fen-flavor liquor.

Inoculate the screened yeasts into inclined test tubes and store them at 4°C. The above-mentioned yeast was deposited in the General Microorganism Center of China Committee for Culture Collection of Microorganisms, with the preservation number CGMCC NO.13443.

Biological characteristics of the yeast: the Saccharomyces cerevisiae is Gram-positive, unicellular, spherical, oval (3-8 μm in size) or degenerate pseudohyphae with cell extension, typical multi-site germination, and does not produce mycelium. Germ tubes and joint spores are not produced. The bacterium grows rapidly on the artificial medium, matures after two days, and the colony is medium in size, flat, smooth, moist, refracting, cheese-colored to light brown, and has the smell of wine on the plate medium.

Embodiment 2 A kind of brewing method of cider, comprises the steps:

(1) Juicing: Select 5 kg of fresh, highly ripe apples, peel and remove the core and stem to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear apple juice.

(2) Adjust sugar: measure the sugar content of clarified apple juice with an Abbe refractometer, and add sucrose to the apple juice according to the measured sugar content to adjust the sugar content to 20°Brix. , which ensures that the brewed cider has a suitable alcohol content (9°-12°).

(3) Entering the tank: transfer the 3.9L apple juice with adjusted sugar into the fermentation tank (1) of the brewer, which is the brewer involved in the patent application publication number CN 106281832 A.

(4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken and cultured in YPD liquid medium at 28°C for 24 hours, and the yeast liquid after the culture was centrifuged in a high-speed centrifuge at 6000r/min for 10 minutes, and repeated Centrifuge twice to take the supernatant, add 3% to the apple juice, and the concentration of the yeast liquid is 10 ⁷ -10 ⁹ cFU/mL.

(5) Fermentation: The temperature of the brewer is set at 25° C., and the fermentation time is 3-5 days. The sugar contained in the apple juice is gradually converted into alcohol and carbon dioxide. This ensures the flavor and texture of the fermentation.

(6) stirring: the wine liquid is stirred regularly every day, and the stirring method is to open the stirring paddle 4 of the brewer to make it automatically stir for 5-10min.

(7) Fermentation is complete: When the cider is fermented for 3-5 days, use a hydrometer with a range of 0.9-1.0 to measure the specific gravity of the wine liquid. If the value is stable above 0.997 for two consecutive days, it means that the main fermentation is over.

(8) Pressure filtration: the pressure filter is pressed into the fermented wine brewer, so that the cider passes through the two-layer filter device successively, and the fermented cider is subjected to pressure filtration. The assembling method of described filter press is, as shown in Figure 4, first fine filter device 20 is rotated up from the threaded end of pressure rod 21, then coarse filter device 19 is rotated up from the same end, coarse filter device 19 and The distance between the fine filter devices 20 is set at 5-10 cm. When the pressure filtration is completed, the position of the fine filter device 20 should be lower than that of the porous pipeline 25 .

(9) Clarification: add 20-25% bentonite liquid to the cider that has been filtered for clarification, and the clarification time is 3-4 days. The preparation method of the bentonite liquid is as follows: weigh 0.5g-1g of bentonite powder into 50mL of distilled water, stir evenly with a glass rod, and the temperature of the distilled water is 60°C-70°C. After stirring evenly, seal and let stand for 24 hours, make up to 100mL with distilled water, stir well and set aside.

(10) Canning detection: the clarified cider enters the conduit 15 through the porous pipe 25 and flows out, directly drinking or storing at low temperature.

Embodiment 3 A kind of brewing method of cider, comprises the steps:

(1) Juicing: Select 5 kg of fresh, highly ripe apples, peel and remove the core and stem to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear apple juice.

(2) Adjust sugar: measure the sugar content of clarified apple juice with an Abbe refractometer, and add sucrose to the apple juice according to the measured sugar content to adjust the sugar content to 25°Brix.

(3) Entering the tank: transfer the 3.9L apple juice with adjusted sugar into the first fermentation tank 32 of the brewer, which is the brewer involved in the patent application publication number CN 106281832 A.

(4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken and cultured in YPD liquid medium at 28°C for 24 hours, and the yeast liquid after the culture was centrifuged in a high-speed centrifuge at 6000r/min for 10 minutes, and repeated Centrifuge twice to get the supernatant, add 5% into the apple juice, and the concentration of the yeast liquid is 10 ⁷ -10 ⁹ cFU/mL.

(5) Fermentation: The temperature of the brewer is set at 28° C., and the fermentation time is 3-5 days. The sugar contained in the apple juice is gradually converted into alcohol and carbon dioxide.

(6) stirring: the wine liquid is stirred regularly every day, and the stirring method is to open the stirring paddle 4 of the brewer to make it automatically stir for 5-10min.

(7) Fermentation is complete: When the cider is fermented for 3-5 days and the bubbles are significantly reduced, use a hydrometer with a range of 0.9-1.0 to measure the specific gravity of the liquor. If the value is stable above 0.997 for two consecutive days, it means that the main fermentation is over.

(8) Pressure filtration: the pressure filter is pressed into the fermented wine brewer, so that the cider passes through the two-layer filter device successively, and the fermented cider is subjected to pressure filtration. The assembling method of described filter press is, as shown in Figure 4, first fine filter device 20 is rotated up from the threaded end of pressure rod 21, then coarse filter device 19 is rotated up from the same end, coarse filter device 19 and The distance between the fine filter devices 20 is set at 5-10 cm. When the pressure filtration is completed, the position of the fine filter device should be lower than that of the porous pipeline 25 .

(9) clarification: add 20-25% bentonite liquid to clarification of fermented cider, clarification time is 3-4 days. The preparation method of the bentonite liquid is as follows: weigh 0.5g-1g of bentonite powder into 50mL of distilled water, stir evenly with a glass rod, and the temperature of the distilled water is 60°C-70°C. After stirring evenly, seal and let stand for 24 hours, make up to 100mL with distilled water, stir well and set aside.

(10) Canning detection: the clarified cider enters the conduit 15 through the porous pipe 25 and flows out, directly drinking or storing at low temperature.

Example 4

A household brewer as shown in Figure 1 and Figure 3, including a fermenter 1, an end cover 2, a motor 3, a stirring device 4, a temperature sensor 5, a temperature control device 6, a wine device 7, a control device 8 and a filter device (not shown in the figure), the pot cover 2 is used to cover the fermenter 1, and the motor 3 is used to drive the stirring device 4 to stir the materials in the fermenter 1 , the temperature sensor 5 is arranged on the side wall and the bottom of the fermenter 1, the temperature sensor 5 is used to detect the temperature change of the material, and transmits the signal to the control device 8 , the control device 8 is used to adjust the heating or cooling state of the temperature control device 6, so that the temperature of the material is maintained within a certain temperature range, and at the same time adjust the stirring speed and the stirring time of the stirring device 4, The described wine dispensing device 7 is used for deriving the fermented glutinous rice.

As shown in Figure 4, described filter device (not marked among the figure) comprises coarse filter device 19, fine filter device 20 and adjusting rod 21, and described coarse filter device 19 is the pressing plate that is provided with a plurality of holes, so The fine filter device 20 is a plurality of radial supports 22 and a filter screen 23 is arranged between the supports 22, the adjusting rod 21 is a screw, and the fine filter device 20 is the pressing plate described above. The distance between 19 is adjusted by the screw rod 21, specifically, at least one of the fine filter device 20 and the pressure plate 19 can adjust the distance between the two through the screw thread, and those skilled in the art according to Actual needs can be specifically designed, and one end of the screw rod 21 of the present invention has a threaded structure, and the fine filter device 20 and the described pressing plate 19 are arranged on one end of the screw rod 21 with a threaded structure, and both can be adjusted through threads. the distance between them. During use, first adjust the distance between the coarse filter 19 and the fine filter 20 through the screw 21 according to the amount of residue, then put it into the fermenter 1 through the filter, and filter through the coarse filter 19 Larger filter residue, then filter out comparatively clear wine through described fine care device 20, export more clear wine through porous pipeline 25 again at last. Therefore, the present invention has simpler and more convenient line-of-sight filtering and obtains clear wine, and has strong practicability.

As shown in Figure 2, the stirring device 4 includes an elongated shaft 9 and paddles 10, the paddles 10 are double screw blades, and the double screw blades 10 are fixedly arranged on the elongated shaft 9, the slender shaft 9 is integrally formed with the end cover 2 and the motor 3, and the use of the double propeller blades 10 for stirring can make the materials better suspended and mixed more uniformly, and at the same time The edges of the double propeller blades 10 can be sharpened, which can break the material and make the fermentation quicker and more convenient. The brewer also includes an outer barrel 11 and an outer barrel cover 12, the outer barrel 11 is used to store the fermenter 1, and the outer barrel cover 12 is used to cover the outer barrel 11 , the motor 3 is arranged in the outer bucket cover 12 and integrally formed with the stirring device 4 and the end cover 2 .

The overall shape of the outer barrel cover 12 and the outer barrel 11 is streamlined, and a plurality of through holes 16 are provided near the bottom of the outer barrel 12 to facilitate heat dissipation and keep the air flow unimpeded. The maximum diameter of the outer barrel 11 is provided with a pair of handles 17, and the handles 17 are concave in structure, which is convenient for carrying the household brewer. The appearance of the whole brewer is like a wooden barrel, with good visual effect and very beautiful.

The fermentor 1 is provided with a support 18 at its bottom, which is convenient for placing the temperature control device 6 and supporting the fermenter 1. The temperature control device 6 is a temperature control sheet, and the temperature control device 6 is a temperature control sheet. The control piece 6 is arranged between the support members 18, and is facing the bottom of the fermenter 1. The support member 18 is an annular support member. The specific structure of the support member 18 is not limited in the present invention. Those skilled in the art make specific choices according to the specific positional relationship of the parts. The outer wall of the fermenter 1 is also provided with a thermal insulation layer 24, which plays the role of thermal insulation.

The outer barrel cover is also provided with the coupling switch 13 and three air outlets 14, the control device 8 is arranged on the outer wall of the outer barrel 11, and the control device 8 is a control panel , the coupling switch 13 is set on the edge of the end cover 2 for the connection of the control circuit, and the tuyere 14 is a louver tuyere, which is convenient for the ventilation of the fermenter 1 and avoids anaerobic fermentation. It can also prevent foreign objects such as dust and rainwater from falling in.

The wine dispensing device 7 is a faucet, and the faucet 7 is arranged on the side wall of the outer barrel 11, and communicates with the fermenter 1 through a conduit 15, and is in the conduit 15 close to the One end of the fermentation 1 described above is provided with a porous pipe 25 for filtering tiny residues to obtain clear fermented glutinous rice, and can prevent the residues from clogging the conduit 15 .

In order to better illustrate the technical solution of the present invention, a specific embodiment will be used below to introduce the present invention. First put the prepared brewing formula into the fermenter 1, and start the power supply through the coupling switch 13, then set the fermentation temperature and stirring time on the control panel 8 according to the brewing formula requirements , speed, after the wine brewing is completed, take out the outer barrel cover 12 as shown in Figure 2 as a whole, put the filter device into the fermenter 1, press down, the support 18 bears the force, Through coarse filtration, fine filtration, then filter through porous pipe 19, and release clear, delicious wine through said faucet.

The preferred embodiments of the invention disclosed above are only to help illustrate the invention. The preferred embodiments are not exhaustive in all detail, nor are the inventions limited to specific embodiments described. Obviously, many modifications and changes can be made according to the contents of this specification. This description selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can well understand and utilize the present invention. The invention is to be limited only by the claims, along with their full scope and equivalents.

5kg apples are peeled, cored and stem removed to obtain 4.2kg of pulp, squeezed juice 3.9L, and the wine of brewing is 3.7-3.8L. No. CGMCC No.13443) the yield of cider brewing is 44%-45%, which is similar to that of ordinary home brewing, but the efficiency is significantly improved. It takes about one month for ordinary home brewing. Use this brewer and Saccharomyces cerevisiae It only takes a week.

Example 5

The wine sample of embodiment 2-3 is detected its safety and corresponding index according to the method described in the national standard, according to the direct iodometric method described in 4.8. 4.11.1 described gas chromatography detects methanol content, detects Salmonella and Staphylococcus aureus according to the method described in GB/T 4789.25-2010, the result shows that Salmonella and Staphylococcus aureus are not detected, methanol content (146mg/L ) and total sulfur dioxide content (22mg/L) are lower than the national standard (methanol ≤ 400mg/L, total sulfur dioxide ≤ 200mg/L), which proves the safety of brewing wine. At the same time, the sensory evaluation standard (Table 1) was established, and the sensory evaluation of cider was carried out. The color of this watermelon wine is clear and transparent, the fruit aroma is natural and rich, and the taste is refreshing and suitable. The average score of sensory evaluation is 104 points (full score is 110 points).

Table 1 Fruit wine sensory evaluation table

Claims (2)

1. a kind of brewing method of applejack, it is characterised in that comprise the following steps：

Step one：From fresh free of contamination apple as liquor-making raw material, the apple broken juice that will be chosen obtains cider；

Step 2：The cider of step one is determined into pol with abbe's refractometer, and sucrose is added according to the pol of cider, made Cider pol reaches 20 ° of Brix -25 ° of Brix；

Step 3：The cider of step 2 is transferred in a fermentation tank for brewer, yeast juice, described yeast juice is added Concentration be 10⁷-10⁹CFU/mL, the preserving number of the saccharomyces cerevisiae in described yeast juice is CGMCC No.13443, addition The quality of yeast juice is the 3-5% of cider quality, is inoculated with, by fermentation temperature control at 25 DEG C -28 DEG C；

Step 4：Daily timing agitation 5-10min；

Step 5：Fermentation to 3-5 days, during bubble reduction, when continuous two days of the proportion of applejack is more than 0.997, main fermentation knot Beam；

Step 6：The applejack that main fermentation in step 5 is completed is filtered；

Step 7：Complete to add bentonite liquid, the applejack to brewageing completion to clarify in wine liquid to being filtered in step 6, clarify Time is 3-4 days, and clarification is i.e. drinkable after terminating or bottles.

2. the brewing method of a kind of applejack according to claim 1, it is characterised in that：The compound method of the bentonite liquid For, powdered bentonite is weighed in distilled water, the temperature of distilled water is 60 DEG C -70 DEG C, is sealed after stirring and stands 24h, described The material ratio of powdered bentonite and distilled water is 0.5g-1g/100mL.