CN107365655A - A kind of method that apple mixes juice fermented soy dry type fermented wine - Google Patents

Abstract

The invention discloses a method for fermenting dry-type fermented wine by mixing apple juice. In the method, three kinds of apples, Guoguang, Granny Smith and Gala, are respectively crushed, mixed according to a certain proportion, squeezed to obtain juice, and mixed with squeezed pomace. Fermentation is carried out after mixing in proportion, so that the body of the fermented wine has suitable aroma and acidity. In the raw material processing step, a 1:1 mixture of fruit juice and pomace is used, so that the aroma in the apple peel can be well dissolved in the apple juice. At the same time, low-temperature concentrated squeezed juice and crushed immature green fruit are mixed with apple skin for low-temperature maceration and fermentation, which significantly improves the body of the wine. The addition of complex enzymes during the maceration period significantly improved the dissolution rate and decomposition of flavor precursors in the peel, combined with the low-temperature and slow maceration fermentation of aromatizing yeast in the later stage, significantly increased the content of free aroma components in cider. Finally, part of the finished wine is distilled, and the distilled wine is added to the finished wine again, which solves the problem of poor flavor of the wine.

Description

Method for brewing dry fermented wine by fermenting apple mixed juice

technical field

The invention belongs to the field of cider flavor enhancement technology and brewing technology, and in particular relates to a method for brewing dry fermented wine by fermenting mixed apple juice.

Background technique

Apple is the largest fruit in my country and the most advantageous agricultural product in China, with a wide distribution of planting. Since 1993, my country's apple cultivation area and output have ranked first in the world. In 2016, the national apple planting area was 2.4669 million hectares (37 million mu), and the total national apple production was about 34.05 million tons, accounting for more than half of the world's apple production. Due to the huge output of apples, which has far exceeded the maximum domestic consumption, and the export of apples is limited to a few production areas, most fruit farmers can only rely on the domestic market, which cannot fundamentally solve the problem of slow sales. 85% of the apples are picked and sold for fresh consumption. Although the quality of apples in my country is still good, due to the oversupply, the price of apples has been falling all the way, which has increased the burden on fruit farmers and failed to create sufficient economic benefits. Therefore, it is extremely important to further process it to increase the added value of apples.

Apple cider is one of the main products of deep processing of apples. It is the second largest fruit wine in the world next to wine. It is also called Cider. It originated in the cold Normandy region in northwest France and is popular in Europe, America, Australia, etc. The country is an enduring hotspot in the international beverage wine market. Compared with wine, the production of cider has no seasonal restrictions, the production cycle is short, the price is lower than that of wine, and it is more nutritious than wine, and the taste is more mellow. It is rich in vitamins, amino acids, calcium, iron, potassium and other nutrients, as well as organic acids such as malic acid and pyruvic acid that are not found in other wines, which can adjust the body's metabolism and promote blood circulation.

At present, cider occupies a large proportion in the deep processing of apples in foreign countries. The output of foreign cider has reached 500,000 tons around 2011, and it is growing at a rate of 10% per year. However, my country is still in its infancy in this field. Although there are more than 100 fruit wine production enterprises in my country, most of them have a production capacity of less than 1,000 tons, and there are very few enterprises with a production scale of more than 10,000 tons. Lower share. The fundamental reason is that the production technology of cider in my country is still relatively backward, and the quality of cider produced is not good. At present, domestic cider manufacturers mostly use old technology and conventional wine fermentation yeast for production. Breeding of cider yeast strains, browning of fruit juice raw materials, serious flavor loss, and weak taste of finished wine have largely affected the quality of cider, and the ingredients contained in cider are very complicated. Factors such as handling and fermentation are also directly related to the stability and storage time of cider. The lack of mature and high-quality cider yeast strains, some scientific research results only stay in the experimental research stage, and the key technologies in the production process are still immature are the current status of my country's cider industry.

The existing cider flavor and taste in the Chinese market are relatively poor, and cannot fully reflect the characteristics of its fruit wine. The wine body is generally severely oxidized and browned, the aroma is light, the taste is thin, and the lack of aftertaste and heavy feeling directly reduces the consumer's perception of cider in our country. degree of recognition. The present invention has carried out technological innovation aiming at the problems of existing cider brewing and wine body quality, using different varieties of apples to mix in proportion, and mixing their green juice and fruit pomace in a certain proportion, and adding low-temperature concentrated juice and green fruit pulp at the same time Carry out low-temperature maceration, and then use aroma-enhancing yeast for low-temperature and long-term maceration fermentation; add complex enzymes (including cellulase, pectinase and β-glucosidase, etc.) during the maceration period; thus creating a cider flavor enhancement Technology and brewing new technology.

Contents of the invention

Aiming at the problems existing in the prior art, the object of the present invention is to provide a method for brewing dry fermented wine by fermenting mixed apple juice, which effectively solves the problems existing in the prior art.

To achieve the above object, the present invention adopts the following technical solutions:

A method for brewing dry fermented wine by fermenting apple mixed juice, said method comprising the steps of:

1) Raw material processing: After cleaning the mature Guoguang, Granny Smith and Gala apples, dry the surface moisture with cold air, and crush them with a column press. The three kinds of apples are crushed separately and according to the set ratio The weight ratio is mixed and pressed to obtain clear apple juice, and then the clear juice and pomace are mixed at a weight ratio of 1:1 to obtain a mixed juice. During the crushing process, 50-70 mg/L of apple juice is added. Potassium sulfate and 20-40mg/L Vc, and at the same time add 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection;

2) Low-temperature concentrated fruit juice: use a low-temperature vacuum concentration device to concentrate the three kinds of apple mixed juices at a concentration ratio of 5:1 and a rotation speed of 30 rpm at 65°C;

3) Dipping with skin: Add low-temperature concentrated fruit juice and crushed immature green fruit to the mixed juice; then add activated β-glucosidase, cellulase and aroma-enhancing pectinase, the addition amount is 50mg/L mixed juice ;Under the condition of carbon dioxide protection, low temperature dipping at 3-8°C for 36-48h;

4) Ingredient adjustment: measure the sugar content of the mixed apple juice, according to the standard for brewing 12° apple dry wine, add sugar to adjust the sugar content of the mixed juice to 23%;

5) Establishment of aroma-enhancing yeast seed tank: after soaking with skin for 24 hours in step 3), take 70-100L of mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast;

6) Inoculation of aroma-enhancing yeast: add the mixed juice in the seed tank to the fermenter in proportion, and then immediately perform an open cycle with a flow rate of 4t/h;

7) Fermentation control: During the fermentation period, a cooling device is used to keep the temperature of the fermentation broth at 12-15°C, and the temperature and specific gravity of the fermentation broth are recorded; and a closed cycle is carried out according to the specific gravity; when the specific gravity drops to 0.992, the fermentation is considered to be terminated; after the main fermentation , 18-20°C impregnation for 24-48h;

8) Separation of wine residues: after the immersion, the separation of the skins and residues is repeated, and the centrifugation can be stopped when there are no large suspended solids in the separated original wine;

9) Treatment and addition of distilled wine: Use a low-temperature vacuum concentration device to distill part of the original apple wine, take the body of the distilled wine and add it to the original apple wine, and the amount of distilled wine added is based on the final alcohol content of the apple wine;

10) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body; during this period, add 20g/t potassium metabisulfite and Vc respectively to inhibit bacteria Pollution and prevention of browning; 8d-10d after gluing treatment, sediment is formed and removed;

11) Stability treatment: cooling down the fermenter to keep the wine body temperature at -4.5°C for 10-14 days;

12) Filtration: use cross-flow filtration to filter the wine body to remove sediment and fungi.

Further, the set proportions in step 1) are 70% for Guoguang, 15% for Granny Smith apples and 15% for Gala apples.

Further, in step 3), the ratio of mixed juice to low-temperature concentrated juice is 6:1-5:1; the fruit age of immature green fruit is determined in August, and the fallen fruit is collected and frozen, and the addition amount is 100g/L mixed juice; step 3) The weight ratio of activated β-glucosidase, cellulase and aroma-enhancing pectinase is 1:2:2.

Further, the sugar added in step 4) is sucrose and fructose, and the weight ratio of sucrose and fructose is 2:1.

Further, the activation method in step 5) is: add 600-800mg/L mixed juice; first dissolve the dry aroma-enhancing yeast in pure water at 36-38°C in a ratio of 1:10, stir well, and activate for 15 minutes; take Add some mixed apple juice to the dissolved aroma-enhancing yeast several times, measure the temperature of the activation solution while adding, take the temperature of the mixed juice to drop 5°C as the breakpoint, and continue to activate for 15 minutes. When the temperature difference between the activation solution and the mixed juice is Stop adding the mixed juice at 3°C; mix the activation solution evenly into the 70-100L mixed juice prepared earlier, immediately perform an open cycle with a flow rate of 2t/h, then close the tank and incubate at 28°C for 16-18h.

Further, the mixing ratio of the mixed juice in the seed tank and the mixed juice in the fermenter in step 6) is 1:10.

Further, in step 7), the closed circulation according to the specific gravity is specifically: when the specific gravity is greater than 1.001, a closed circulation with a flow rate of 4-5t/h is carried out every 2-3h, and a flow rate of 4-5t/h is carried out every 8h when the specific gravity is less than 1.001. 5t/h closed cycle.

Further, in step 8), the skin dregs is separated by centrifugation.

Further, the rotation speed of the low-temperature vacuum concentration device described in step 9) is 30 rpm; the temperature condition is 65°C.

The present invention has the following beneficial technical effects:

The invention uses three kinds of apples, Guoguang, Granny Smith and Gala, to be crushed respectively, mixed according to a certain ratio, squeezed to extract juice, and mixed with the squeezed pomace according to a ratio, and then fermented, so that the fermented wine body has a suitable aroma and acidity. In the raw material processing step, a 1:1 mixture of fruit juice and pomace is used, so that the aroma in the apple peel can be well dissolved in the apple juice. At the same time, low-temperature concentrated squeezed juice and crushed immature green fruit are mixed with apple skin for low-temperature maceration and fermentation, which increases the tannin content of the wine, significantly improves the thickness of the wine, and enhances the aftertaste of the wine. The addition of complex enzymes during the maceration period significantly improved the dissolution rate and decomposition of flavor precursors in the peel. Combined with the low-temperature and slow-speed maceration and fermentation of aroma-enhancing yeast in the later stage, the content of free aroma components in cider was significantly increased, and the flavor of apples was greatly increased. The fruity aroma of the wine. Finally, part of the finished wine is distilled, and the distilled wine is added to the finished wine again, which improves the apple fruit aroma and solves the problem of poor flavor of the wine. In addition, due to the addition of antioxidants potassium metabisulfite and vitamin C in the process, and the protection of carbon dioxide, the oxidative browning during the juicing and fermentation process is inhibited, and the wine body is clear and transparent. The centrifugal precipitation method prevents the wine from being in contact with oxygen too much and ensures the stability of the wine body.

Description of drawings

Fig. 1 is the process flow diagram of the embodiment of the present invention.

detailed description

The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the exemplary embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

As shown in Figure 1, the present invention provides a kind of method for fermenting dry-type fermented wine with apple mixed juice, and the method comprises the steps:

(1) Raw material processing: After cleaning the mature Guoguang, Granny Smith and Gala apples, dry the surface moisture with cold wind, and crush them with a column press. The three kinds of apples are crushed according to Guoguang 70 %, Granny Smith apple 15%, and Gala apple 15% are mixed and squeezed to obtain apple juice, and then the mixed juice and pomace are mixed at a ratio of 1:1 to obtain a mixed juice. During the crushing process, 50-70mg/ Add potassium metabisulfite dissolved in apple juice and Vc of 20-40 mg/L in proportion to L, and protect with carbon dioxide (0.5 kg per thousand liters of mixed juice).

Vc and potassium metabisulfite are added at the same time to prevent the mixed juice from being polluted by bacteria while preventing oxidation, and the addition of Vc reduces the amount of potassium metabisulfite to protect the special flavor of cider; The addition greatly inhibits the oxidative browning of the wine body and plays the best protective role. The mixed juice and pomace are mixed at a ratio of 1:1 to ensure the balance between the aroma and taste of the wine.

(2) Low-temperature concentrated fruit juice: Use a low-temperature vacuum concentration device to concentrate the three kinds of apple mixed juices at a concentration ratio of 5:1 and a rotation speed of 30 rpm at 65°C. Concentration can also be carried out by means of low-temperature freezing and ice-fishing.

Concentrating the juice at a lower temperature can prevent the juice from deteriorating and retain the original flavor of the juice to the greatest extent.

(3) Dipping with skin: add low-temperature concentrated juice to the mixed juice (the ratio of mixed juice to concentrated juice is 6:1-5:1) and crushed immature green fruit (the fruit age is determined in August, and the fallen fruit is collected After freezing, the addition amount is 100g/L mixed juice). Then add activated β-glucosidase, cellulase and pectinase (1:2:2) (addition amount is 50mg/L mixed juice), under the condition of carbon dioxide protection (addition amount is 0.5kg/ 1,000 liters of mixed juice), dipped at 3-8°C for 36-48h at low temperature.

Adding low-temperature concentrated juice for fermentation can improve the fruity aroma of the wine body and enhance the flavor characteristics of the wine body. The age of immature green fruit is determined to be collected in August when the fruit falls. At this time, the fruit body contains a lot of tannin. After adding it for fermentation, it can increase the tannin content of the wine body, enhance the thickness and aftertaste of the wine body, and solve the problem of cider taste. Insipid question. The addition of cellulase and aroma-enhancing pectinase effectively improved the juice yield and the dissolution rate of flavor precursors in the peel, and the addition of β-glucosidase greatly increased the decomposition of flavor precursors and increased the yield of cider. fruity. Keeping the dipping at low temperature during the dipping process effectively prevents the loss of aroma substances in the mixed juice.

(4) Component adjustment: measure the sugar content of the apple juice mixture, according to the standard for brewing 12° apple dry wine, add sugar to adjust the sugar content of the mixture juice to 23% (the addition ratio of sucrose and fructose is 2:1).

When adjusting the sugar content, fructose and sucrose are added, which greatly increases the palatability of the wine and avoids the production of fusel alcohols during the fermentation process to achieve the best taste.

(5) Establishment of aroma-enhancing yeast seed tanks: After soaking the skins for 24 hours, take 70-100L of mixed juice and put it in a small tank for later use, and activate the dried aroma-enhancing yeast. Add juice; first, dissolve the dry aroma-enhancing yeast in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aroma-enhancing yeast in several times, while Measure the temperature of the activation solution while adding, take the temperature drop of the mixed juice at 5°C as the breaking point, continue activation for 15 minutes, stop adding the mixed juice when the temperature difference between the activation solution and the mixed juice is 3°C; mix the activation solution evenly into the 70- In the 100L mixed juice, an open circulation with a flow rate of 2t/h was performed immediately, and then the tank was closed and cultured at 28°C for 16-18h.

The aroma-enhancing yeast in the seed tank is selected to ensure the rapid propagation of the aroma-enhancing yeast and the uniform fermentation after inoculation, shorten the fermentation time and maintain a stable environment in the fermenter, and reduce the local temperature accumulation in the tank. Afterwards, the aroma of the wine body is enhanced.

(6) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h.

(7) Fermentation control: During the fermentation, a cooling device is used to keep the temperature of the fermentation broth at 12-15° C., and the temperature and specific gravity of the fermentation broth are recorded. When the specific gravity is greater than 1.001, a closed cycle with a flow rate of 4-5t/h is performed every 2-3 hours; when the specific gravity is less than 1.001, a closed cycle with a flow rate of 4-5t/h is performed every 8 hours until the fermentation is terminated. When the specific gravity drops to 0.992, the fermentation is considered to be terminated. After the main fermentation, soak for 24-48h at 18-20°C.

Keeping the fermentation at low temperature will better extract and protect the aromatic substances of apples. The purpose of the closed cycle: the apple mash is extremely easy to oxidize, and its flavor substances will change after oxidation. The closed cycle effectively reduces the contact time of the pear mash with oxygen, thereby protecting the flavor of the cider.

(8) Separation of wine residues: After the immersion, the centrifugation of skin residues (5000rpm) is repeated until there are no large pieces of suspended matter in the separated original wine, and the centrifugation can be stopped.

The centrifuge separation method prevents the wine from excessive contact with oxygen, and also better maintains the flavor substances of the wine body.

(9) Treatment and addition of distilled wine: Use a low-temperature vacuum concentration device to distill part of the original apple wine with a rotation speed of 30 rpm and 65°C. Take the body of the distilled wine and add it to the original apple wine. The amount of distilled wine added is based on the The final alcohol level calls for addition.

Low-temperature distillation preserves the flavor components in cider to the greatest extent. Adding the distilled cider to the fermented cider can significantly increase the flavor components of the wine body, improve the aroma of the wine body, enhance the flavor and improve the aftertaste of the wine body.

(10) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. 8d-10d after gluing treatment, sediment is formed and removed.

Egg white powder and diatomaceous earth are selected for compound gumming treatment, which can better ensure the clarity and stability of the wine body in the future. Potassium metabisulfite and Vc are added during the gumming process to inhibit bacterial contamination and prevent browning.

(11) Stability treatment: cooling the fermenter to keep the wine body temperature at -4.5°C for 10-14 days.

Choose a temperature close to the freezing point of the wine body -4.5°C, and prolong the time of cold stabilization treatment, which accelerates the sinking of sediment in the wine body and prevents the volatilization and destruction of flavor substances. Therefore, we use cold treatment (long time treatment) to remove alcohol. Pigment, protein, etc. are precipitated to achieve stability, reduce sourness and astringency, and round the mouthfeel of pear wine.

(12) Filtration: use cross-flow filtration to filter the wine body to remove sediment and fungi. Afterwards, the preparation of cider is completed through steps such as changing barrels, aging, canning, and packaging finished products.

The cross-flow filtration method is adopted, which greatly reduces the filtration time while meeting the factory quality of the wine body.

In order to further prove the technical effect of the present invention, the applicant has done following experiments:

In experiment 1, three kinds of apples were mixed and squeezed for clear juice fermentation:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the ratio of 70% of Guoguang, 15% of Granny Smith, and 15% of Gala apples, they are mixed and squeezed to obtain clear apple juice; Add 0.5kg to 1,000 liters of mixed juice and fill it with carbon dioxide gas for protection.

(2) Sugar content adjustment: measure the sugar content of the apple juice mixture, wherein the ratio of sucrose to fructose is 2:1, adjust the sugar content of the mixed juice to 23%, so that it reaches the standard for brewing 12° apple dry wine.

(3) Establishment of the seed tank: take 70L of fruit juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800mg/L fruit juice; Dissolve in pure water at 36-38°C, fully stir, and activate for 15 minutes; take some fruit juice, add it to the dissolved aroma-enhancing yeast several times, measure the temperature of the activation solution while adding, and take the juice temperature to drop by 5°C as the cut-off point, continue to activate for 15 minutes, and stop adding juice when the temperature difference between the activation solution and the juice is 3°C; mix the activation solution evenly into the 70-100L juice prepared earlier, and immediately perform an open cycle with a flow rate of 2t/h, and then Close the tank and culture at 28°C for 16-18h.

(4) Inoculation of aroma-enhancing yeast: add the juice in the seed tank and the juice in the fermenter to the fermenter at a ratio of 1:10, and immediately carry out an open cycle with a flow rate of 4t/h

(5) Fermentation control: During the fermentation, a cooling device is used to keep the temperature of the fermentation broth at about 13-15°C, and the temperature and specific gravity of the fermentation broth are recorded. When the specific gravity of the fermentation broth is greater than 1.030, the flow rate is 4-5t every 2-3h /h closed cycle; until the fermentation is terminated. When the specific gravity drops to 0.992, the fermentation is considered to be terminated. After the main fermentation, soak for 24-48h at 18-20°C.

(6) Separation of wine residues: after the immersion, centrifugation of wine residues (5000rpm) is carried out repeatedly, and the centrifugation can be stopped when there is no large suspended matter in the separated original wine.

(7) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. After 8-10 days of gluing treatment, sediment is formed and removed.

(8) Stability treatment: after the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(9) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the applicant found that three kinds of apples, namely Guoguang, Granny Smith and Gala, were used to be crushed, mixed in proportion, squeezed to obtain juice and then fermented, so that the fermented wine body had suitable aroma and acidity.

In experiment 2, three kinds of apples were mixed and squeezed with clear juice + pomace fermentation:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the proportion of Guoguang 70%, Granny Smith 15%, and Gala 15%, mix and squeeze, collect the juice and pomace, and mix it at 1:1 (kg/L) to get a mixed juice. Potassium sulfate (50mg/L) and VC (20mg/L), while adding 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection.

(2) Dipping with skin: Add activated compound enzyme (β-glucosidase, cellulase and flavoring pectinase in a ratio of 1:2:2) to the mixed juice at a ratio of 50 mg/L. Under the condition of carbon dioxide protection (0.5kg CO2 gas per thousand liters of mixed juice) immerse at 3-8°C for 42h.

(3) Sugar content adjustment: measure the sugar content of apple mixed juice, wherein the ratio of sucrose and fructose is 2:1, adjust the sugar content of mixed juice to 23%, so that it reaches the standard for brewing 12° apple dry wine.

(4) Establishment of the seed tank: After soaking the skin for 24 hours, take 70L of the mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800 mg/L of the mixed juice; first Dissolve dry aromatizing yeast in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aromatizing yeast several times, and measure the activation while adding Solution temperature, with the temperature of the mixed juice dropping 5°C as the breaking point, continue to activate for 15 minutes, stop adding the mixed juice when the temperature difference between the activated solution and the mixed juice is 3°C; mix the activated solution evenly into the 70-100L mixed juice prepared earlier , Immediately perform an open cycle with a flow rate of 2t/h, then close the tank, and cultivate at 28°C for 16-18h.

(5) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank and the mixed juice in the fermenter to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h

(6) Fermentation control: During fermentation, use a cooling device to keep the temperature of the fermentation broth at about 13-15°C, record the temperature and specific gravity of the fermentation broth, and when the specific gravity of the fermentation broth is greater than 1.030, use a flow rate of 4-5t every 2-3h /h closed cycle; until the fermentation is terminated. When the specific gravity drops to 0.992, the fermentation is considered to be terminated. After the main fermentation, soak for 24-48h at 18°C-20°C.

(7) Separation of wine residues: After the immersion, the centrifugation of skin residues (5000rpm) is repeated until there is no large suspended matter in the separated original wine, and the centrifugation can be stopped.

(8) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. After 8-10 days of gluing treatment, sediment is formed and removed.

(9) Stability treatment: after the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(10) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the applicant found that three kinds of apples, Guoguang, Granny Smith and Gala, were used for mixed fermentation, so that the fermented wine body had suitable aroma and acidity. Adding complex enzymes to the mixed juice for immersion fermentation significantly improved the dissolution rate and decomposition of flavor precursors in the peel, and greatly improved the fruity aroma of the cider. In addition, the ratio of juice to pomace during mixed juice fermentation also plays a vital role in maintaining the aroma of cider in the subsequent process. Because too much pomace content will increase the bitterness of the wine body, and it is not conducive to the later clarification treatment, while the low content of pomace will make the wine body less flavorful and less prominent.

In experiment 3, three kinds of apples were mixed and squeezed to obtain mixed juice with clear juice+pomace, and the method of adding green fruit pulp and low-temperature concentrated juice to ferment was the method adopted in the present invention:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the proportion of Guoguang 70%, Granny Smith 15%, and Gala 15%, mix and squeeze, collect the juice and pomace, and mix it at 1:1 (kg/L) to get a mixed juice. Potassium sulfate (50mg/L) and VC (20mg/L), while adding 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection.

(2) Low-temperature concentrated fruit juice: Use a low-temperature vacuum concentration device to concentrate the three kinds of apple mixed juices at a concentration ratio of 5:1 and a rotation speed of 30 rpm at 65°C. Concentration can also be carried out by means of low-temperature freezing and ice-fishing.

(3) Dipping with skin: add low-temperature concentrated fruit juice (the ratio of mixed juice to concentrated juice is 6:1-5:1) and crushed immature green fruit (the fruit age is determined in August, and freeze after the fruit drop is collected) , the addition amount is 100g/L mixed juice). Then add activated β-glucosidase, cellulase and pectinase (1:2:2) (addition amount is 50mg/L mixed juice), under the condition of carbon dioxide protection (addition amount is 0.5kg/ 1,000 liters of mixed juice), dipped at 3-8°C for 36-48h at low temperature.

(4) Adjustment of sugar content: measure the sugar content of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, adjust the sugar content of the mixed juice to 23%, so that it can reach the standard for brewing 12° apple dry wine.

(5) Establishment of the seed tank: after immersing the skins for 24 hours, take 70L of the mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800 mg/L of the mixed juice; first Dissolve dry aromatizing yeast in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aromatizing yeast several times, and measure the activation while adding Solution temperature, with the temperature of the mixed juice dropping 5°C as the breaking point, continue to activate for 15 minutes, stop adding the mixed juice when the temperature difference between the activated solution and the mixed juice is 3°C; mix the activated solution evenly into the 70-100L mixed juice prepared earlier , Immediately perform an open cycle with a flow rate of 2t/h, then close the tank, and cultivate at 28°C for 16-18h.

(6) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank and the mixed juice in the fermenter to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h

(7) Fermentation control: During the fermentation, a cooling device is used to keep the temperature of the fermented liquid at about 13-15°C, and the temperature and specific gravity of the fermented liquid are recorded. It is found that the specific gravity of the fermented liquid is N, greater than 1.030, and the flow rate is carried out every 2-3h. 4-5t/h closed cycle;

(8) Separation of wine residues: After the immersion, the centrifugation of skin residues (5000rpm) is repeated until there are no large pieces of suspended matter in the separated original wine, and the centrifugation can be stopped.

(9) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. 8d-10d after gluing treatment, sediment is formed and removed.

(10) Stability treatment: After the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(11) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the inventor found that three kinds of apples, Guoguang, Granny Smith and Gala, were used for mixed fermentation, so that the fermented wine body had suitable aroma and acidity. Adding complex enzymes to the mixed juice for immersion fermentation significantly improved the dissolution rate and decomposition of flavor precursors in the peel, and greatly improved the fruity aroma of the cider. When the apple juice is concentrated, it can also be concentrated by freezing it at a low temperature and then scooping up ice. The crushed immature green fruit is mixed with apple skin for fermentation, which increases the tannin content of the wine body, and significantly enhances the body and aftertaste of the wine. In addition, the ratio of juice to pomace during mixed juice fermentation also plays a vital role in maintaining the aroma of cider in the subsequent process. Because too much pomace content will increase the bitterness of the wine body, and it is not conducive to the later clarification treatment, while the low content of pomace will make the wine body less flavorful and less prominent.

In experiment 4, three kinds of apples were mixed and squeezed to ferment the original wine + distilled wine:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the ratio of 70% of Guoguang, 15% of Granny Smith and 15% of Gala apple, mix and squeeze and collect the juice for fermentation. Add potassium metabisulfite (50mg/L) and VC (20mg/L) during the crushing process, At the same time, add 0.5kg per thousand liters of mixed juice and fill it with carbon dioxide gas for protection.

(2) Sugar content adjustment: measure the sugar content of the apple juice mixture, wherein the ratio of sucrose to fructose is 2:1, adjust the sugar content of the mixed juice to 23%, so that it reaches the standard for brewing 12° apple dry wine.

(3) Establishment of the seed tank: take 70L of fruit juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800mg/L fruit juice; Dissolve in pure water at 36-38°C, fully stir, and activate for 15 minutes; take some fruit juice, add it to the dissolved aroma-enhancing yeast several times, measure the temperature of the activation solution while adding, and take the juice temperature to drop by 5°C as the cut-off point, continue to activate for 15 minutes, and stop adding juice when the temperature difference between the activation solution and the juice is 3°C; mix the activation solution evenly into the 70-100L juice prepared earlier, and immediately perform an open cycle with a flow rate of 2t/h, and then Close the tank and incubate at 28°C for 16-18 hours.

(4) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank and the mixed juice in the fermenter to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h

(5) Fermentation control: During the fermentation period, a cooling device is used to keep the temperature of the fermented liquid at about 13-15°C, and the temperature and specific gravity of the fermented liquid are recorded. It is found that the specific gravity of the fermented liquid is N, which is greater than 1.030. 4-5t/h closed cycle;

(6) Separation of wine residues: after the immersion, centrifugation of wine residues (5000rpm) is carried out repeatedly, and the centrifugation can be stopped when there is no large suspended matter in the separated original wine.

(7) Treatment and addition of distilled wine: Use the production equipment - low temperature vacuum concentration device, 65 ° C and 30 rpm to distill the obtained apple fermented wine, and then add the obtained distilled wine to the fermented apple original wine, the addition of distilled wine The amount is added according to the final alcohol content of the cider.

(8) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. After 8-10 days of gluing treatment, sediment is formed and removed.

(9) Stability treatment: after the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(10) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the inventor found that three kinds of apples, namely Guoguang, Granny Smith and Gala, were used to be crushed respectively, and the apple juice squeezed in proportion was used for fermentation, so that the fermented wine body had suitable aroma and acidity. Afterwards, the distilled spirit of the original wine is added to the obtained original wine, which significantly improves the fruity aroma of the cider.

In experiment 5, three kinds of apples were mixed with squeezed clear juice + pomace fermented original wine + distilled wine:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the proportion of Guoguang 70%, Granny Smith 15%, and Gala 15%, mix and squeeze, collect the juice and pomace, and mix it at 1:1 (kg/L) to get a mixed juice. Potassium sulfate (50mg/L) and VC (20mg/L), while adding 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection.

(2) Dipping with skin: Add activated compound enzyme (β-glucosidase, cellulase and flavoring pectinase in a ratio of 1:2:2) to the mixed juice at a ratio of 50 mg/L. Under the condition of carbon dioxide protection (0.5kg CO2 gas per thousand liters of mixed juice) immerse at 3-8°C for 42h.

(3) Sugar content adjustment: measure the sugar content of apple mixed juice, wherein the ratio of sucrose and fructose is 2:1, adjust the sugar content of mixed juice to 23%, so that it reaches the standard for brewing 12° apple dry wine.

(4) Establishment of the seed tank: After soaking the skin for 24 hours, take 70L of the mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800 mg/L of the mixed juice; first Dissolve dry aromatizing yeast in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aromatizing yeast several times, and measure the activation while adding Solution temperature, with the temperature of the mixed juice dropping 5°C as the breaking point, continue to activate for 15 minutes, stop adding the mixed juice when the temperature difference between the activated solution and the mixed juice is 3°C; mix the activated solution evenly into the 70-100L mixed juice prepared earlier , Immediately perform an open cycle with a flow rate of 2t/h, then close the tank, and cultivate at 28°C for 16-18h.

(5) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank and the mixed juice in the fermenter to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h

(6) Fermentation control: During fermentation, use a cooling device to keep the temperature of the fermentation broth at about 13-15°C, record the temperature and specific gravity of the fermentation broth, and when the specific gravity of the fermentation broth is greater than 1.030, use a flow rate of 4-5t every 2-3h /h closed cycle; until the fermentation is terminated. When the specific gravity drops to 0.992, the fermentation is considered to be terminated. After the main fermentation, soak for 24-48h at 18-20°C.

(7) Separation of wine residues: After the immersion, the centrifugation of skin residues (5000rpm) is repeated until there is no large suspended matter in the separated original wine, and the centrifugation can be stopped.

(8) Treatment and addition of distilled wine: use production equipment-low temperature vacuum concentration device, 65°C and 30rpm to distill the obtained apple fermented wine, and then add the obtained distilled wine to the fermented apple original wine, the addition of distilled wine The amount is added according to the final alcohol content of the cider.

(9) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. After 8-10 days of gluing treatment, sediment is formed and removed.

(10) Stability treatment: After the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(11) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the inventor found that three kinds of apples, Guoguang, Granny Smith and Gala, were used for mixed fermentation, so that the fermented wine body had suitable aroma and acidity. Adding complex enzymes to the mixed juice for immersion fermentation significantly improved the dissolution rate and decomposition of flavor precursor substances in the peel, and greatly improved the fruity aroma of cider. Afterwards, the distilled liquor of the original wine is added to the obtained original wine, which also significantly improves the fruity aroma of the cider. In addition, the ratio of juice to pomace during mixed juice fermentation also plays a vital role in maintaining the aroma of cider in the subsequent process. Because too much pomace content will increase the bitterness of the wine body, and it is not conducive to the later clarification treatment, while the low content of pomace will make the wine body less flavorful and less prominent.

In experiment 6, three kinds of apples were mixed and squeezed clear juice + pomace + concentrated juice and green fruit fermented original wine + distilled wine:

(1) Choose Guoguang, Granny Smith, and Gala apples (1000 catties) that are mature and stored for a period of time, clean them, and dry the surface moisture with cold air. According to the proportion of Guoguang 70%, Granny Smith 15%, and Gala 15%, mix and squeeze, collect the juice and pomace, and mix it at 1:1 (kg/L) to get a mixed juice. Potassium sulfate (50mg/L) and VC (20mg/L), while adding 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection.

(2) Low-temperature concentrated fruit juice: Use a low-temperature vacuum concentration device to concentrate the three kinds of apple mixed juices at a concentration ratio of 5:1 and a rotation speed of 30 rpm at 65°C. Concentration can also be carried out by means of low-temperature freezing and ice-fishing.

(3) Dipping with skin: add low-temperature concentrated fruit juice (the ratio of mixed juice to concentrated juice is 6:1-5:1) and crushed immature green fruit (the fruit age is determined in August, and freeze after the fruit drop is collected) , the addition amount is 100g/L mixed juice). Then add activated β-glucosidase, cellulase and pectinase (1:2:2) (addition amount is 50mg/L mixed juice), under the condition of carbon dioxide protection (addition amount is 0.5kg/ 1,000 liters of mixed juice), dipped at 3-8°C for 36-48h at low temperature.

(4) Adjustment of sugar content: measure the sugar content of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, adjust the sugar content of the mixed juice to 23%, so that it can reach the standard for brewing 12° apple dry wine.

(5) Establishment of the seed tank: after immersing the skins for 24 hours, take 70L of the mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast. The activation method is: add 600-800 mg/L of the mixed juice; first Dissolve dry aromatizing yeast in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aromatizing yeast several times, and measure the activation while adding Solution temperature, with the temperature of the mixed juice dropping 5°C as the breaking point, continue to activate for 15 minutes, stop adding the mixed juice when the temperature difference between the activated solution and the mixed juice is 3°C; mix the activated solution evenly into the 70-100L mixed juice prepared earlier , Immediately perform an open cycle with a flow rate of 2t/h, then close the tank, and cultivate at 28°C for 16-18h.

(6) Inoculation of aroma-enhancing yeast: Add the mixed juice in the seed tank and the mixed juice in the fermenter to the fermenter at a ratio of 1:10, and immediately perform an open cycle with a flow rate of 4t/h

(7) Fermentation control: During the fermentation, a cooling device is used to keep the temperature of the fermented liquid at about 13-15°C, and the temperature and specific gravity of the fermented liquid are recorded. It is found that the specific gravity of the fermented liquid is N, greater than 1.030, and the flow rate is carried out every 2-3h. 4-5t/h closed cycle;

(8) Separation of wine residues: After the immersion, the centrifugation of skin residues (5000rpm) is repeated until there are no large pieces of suspended matter in the separated original wine, and the centrifugation can be stopped.

(9) Treatment and addition of distilled wine: use the production equipment - low temperature vacuum concentration device, 65 ° C and 30 rpm to distill the obtained apple fermented wine, and then add the obtained distilled wine to the fermented apple original wine, the addition of distilled wine The amount is added according to the final alcohol content of the cider.

(10) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body. During this period, 20g/t potassium metabisulfite and Vc were added respectively to inhibit bacterial contamination and prevent browning. After 8-10 days of gluing treatment, sediment is formed and removed.

(11) Stability treatment: After the glue is removed to remove the sediment, the temperature of the fermenter is lowered, and the temperature of the wine body in the tank is kept at -4.5°C for 10-14 days.

(12) Filtration: use cross-flow filtration to filter the wine body to remove sediment and microorganisms.

During the production process, the applicant found that three kinds of apples, Guoguang, Granny Smith and Gala, were used for mixed fermentation, so that the fermented wine body had suitable aroma and acidity. Adding complex enzymes to the mixed juice for immersion fermentation significantly improved the dissolution rate and decomposition of flavor precursor substances in the peel, and greatly improved the fruity aroma of cider. When the apple juice is concentrated, it can also be concentrated by freezing it at a low temperature and then scooping up ice. The crushed immature green fruit is mixed with apple skin for fermentation, which increases the tannin content of the wine body, and significantly enhances the body and aftertaste of the wine. Afterwards, the distilled liquor of the original wine is added to the obtained original wine, which also significantly improves the fruity aroma of the cider. In addition, the ratio of juice to pomace during mixed juice fermentation also plays a vital role in maintaining the aroma of cider in the subsequent process. Because too much pomace content will increase the bitterness of the wine body, and it is not conducive to the later clarification treatment, while the low content of pomace will make the wine body less flavorful and less prominent.

The applicant noticed that the use of carbon dioxide protection in the process plays a very important role in preventing the browning of the wine body. In addition, centrifugation can prevent the wine from excessive contact with oxygen, which not only maintains the flavor of the wine, but also prevents the wine from browning. In addition, what is emphasized here is that the inventor chose a temperature close to the freezing point of the wine body -4.5°C, and extended the time of cold stabilization treatment, which accelerated the sinking of the sediment in the wine body and prevented the volatilization and destruction of flavor substances, so we adopted cold treatment (Long time treatment) method to remove the pigment, protein and other precipitation in the wine, to achieve stability, reduce sour taste, and round the purpose of cider mouthfeel.

Experiment 7, this experiment is the difference from Experiment 1 only in that this experiment uses the method of fermenting cider with a single variety of apple juice:

In step (1) of this experiment, apples commonly used in cider brewing (for example: Red Fuji) were used to extract juice; at the same time, potassium metabisulfite and VC were added during the crushing process without carbon dioxide protection. In the step (5), the mode of circulation is not selected according to the specific gravity of the fermented liquid; in the step (6), the distiller's residue separation mode adopted is membrane filtration, and egg white powder is not added in the step (7) gumming treatment operation.

Experiment 8, this experiment is the difference from Experiment 2 only in that this experiment uses the method of macerating and fermenting cider with a single variety of apple juice and pomace (ratio is not 1:1):

The process of this embodiment is basically the same as the steps of the above embodiment 2, but in step (1), apples (for example: Red Fuji) commonly used in cider brewing are used to squeeze the juice; and the ratio of juice and pomace is the usual ratio for cider brewing 2:1 (kg/L), and carbon dioxide protection is not adopted after adding potassium metabisulfite and VC in the crushing process; the mode of circulation is not selected according to the specific gravity of the fermented liquid in the step (5); the wine used in the step (6) The slag separation method is membrane filtration, and no egg white powder is added in the gumming treatment operation in step (7).

The sensory evaluations of the cider obtained in experiments 1-8 are compared as follows:

The evaluation method of aroma sensory level and food taste is the average value of the scores of 1-5 points scored by 5 people after smelling and tasting, with 5 being the full mark.

The above is just to illustrate the present invention, and it should be understood that the present invention is not limited to the above embodiments, and various modifications conforming to the idea of the present invention are within the protection scope of the present invention.

Claims (9)

1. a method for fermenting dry type fermented wine with apple mixed juice, is characterized in that, described method comprises the steps: 1) Raw material processing: After cleaning the mature Guoguang, Granny Smith and Gala apples, dry the surface moisture with cold air, and crush them with a column press. The three kinds of apples are crushed separately and according to the set ratio The weight ratio is mixed and pressed to obtain clear apple juice, and then the clear juice and pomace are mixed at a weight ratio of 1:1 to obtain a mixed juice. During the crushing process, 50-70 mg/L of apple juice is added. Potassium sulfate and 20-40mg/L Vc, and at the same time add 0.5kg per thousand liters of mixed juice to fill with carbon dioxide gas for protection; 2) Low-temperature concentrated fruit juice: use a low-temperature vacuum concentration device to concentrate the three kinds of apple mixed juices at a concentration ratio of 5:1 and a rotation speed of 30 rpm at 65°C; 3) Dipping with skin: Add low-temperature concentrated fruit juice and crushed immature green fruit to the mixed juice; then add activated β-glucosidase, cellulase and aroma-enhancing pectinase, the addition amount is 50mg/L mixed juice ;Under the condition of carbon dioxide protection, low temperature dipping at 3-8°C for 36-48h; 4) Ingredient adjustment: measure the sugar content of the mixed apple juice, according to the standard for brewing 12° apple dry wine, add sugar to adjust the sugar content of the mixed juice to 23%; 5) Establishment of aroma-enhancing yeast seed tank: after soaking with skin for 24 hours in step 3), take 70-100L of mixed juice in a small tank for later use, and activate the dried aroma-enhancing yeast; 6) Inoculation of aroma-enhancing yeast: add the mixed juice in the seed tank to the fermenter in proportion, and then immediately perform an open cycle with a flow rate of 4t/h; 7) Fermentation control: During the fermentation period, a cooling device is used to keep the temperature of the fermentation broth at 12-15°C, and the temperature and specific gravity of the fermentation broth are recorded; and a closed cycle is carried out according to the specific gravity; when the specific gravity drops to 0.992, the fermentation is considered to be terminated; after the main fermentation , 18-20°C impregnation for 24-48h; 8) Separation of wine residues: after the immersion, the separation of the skins and residues is repeated, and the centrifugation can be stopped when there are no large suspended solids in the separated original wine; 9) Treatment and addition of distilled wine: Use a low-temperature vacuum concentration device to distill part of the original apple wine, take the body of the distilled wine and add it to the original apple wine, and the amount of distilled wine added is based on the final alcohol content of the apple wine; 10) Gluing treatment: add bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and fully mix with the wine body; during this period, add 20g/t potassium metabisulfite and Vc respectively to inhibit bacteria Pollution and prevention of browning; 8d-10d after gluing treatment, sediment is formed and removed; 11) Stability treatment: cooling down the fermenter to keep the wine body temperature at -4.5°C for 10-14 days; 12) Filtration: use cross-flow filtration to filter the wine body to remove sediment and fungi. 2. The method for fermenting dry-type fermented wine with mixed juice of apples according to claim 1, characterized in that the set proportions in step 1) are 70% for Guoguang, 15% for Granny Smith apples, and 15% for Gala apples . 3. the method for fermenting dry-type fermented wine with mixed juice of apple according to claim 1, it is characterized in that, the addition ratio of mixed juice and low-temperature concentrated juice in step 3) is 6:1-5:1; Immature green fruit The fruit age is determined in August, and the fruit drop is collected and frozen, and the addition is 100g/L mixed juice; the weight ratio of adding activated β-glucosidase, cellulase and aroma pectinase in step 3) is 1: 2:2. 4. the method for fermenting dry type fermented wine with mixed juice of apple according to claim 1, it is characterized in that, the sugar that adds in step 4) is sucrose and fructose, and the adding weight ratio of described sucrose and fructose is 2:1 . 5. The method for fermenting dry-type fermented wine with apple mixed juice according to claim 1, characterized in that, the activation method in step 5) is: add 600-800 mg/L mixed juice; first add dry aroma-enhancing yeast Dissolve in pure water at 36-38°C at a ratio of 1:10, stir thoroughly, and activate for 15 minutes; take some apple juice and add it to the dissolved aroma-enhancing yeast in several times, and measure the temperature of the activation solution while adding The temperature of the juice drops by 5°C as the break point, and the activation continues for 15 minutes. When the temperature difference between the activation solution and the mixed juice is 3°C, stop adding the mixed juice; mix the activation solution evenly into the 70-100L mixed juice prepared earlier, and immediately perform a flow The open cycle is 2t/h, and then the tank is closed and cultivated at 28°C for 16-18h. 6. the method for brewing dry fermented wine by fermenting apple mixed juice according to claim 1, characterized in that the ratio of the mixed juice in the seed tank to the mixed juice in the fermenter in step 6) is 1:10. 7. The method for fermenting dry-type fermented wine by mixing apple juice according to claim 1, characterized in that, in step 7), carrying out a closed cycle according to the specific gravity is specifically: when the specific gravity is greater than 1.001, a flow rate is performed every 2-3h It is a closed cycle of 4-5t/h, and when the specific gravity is less than 1.001, a closed cycle with a flow rate of 4-5t/h is carried out every 8h. 8. The method for fermenting dry-type fermented wine with mixed juice of apples according to claim 1, characterized in that, in the step 8), the skin dregs is separated by centrifugation. 9. The method for fermenting dry-type fermented wine by mixing apple juice according to claim 1, characterized in that the rotating speed of the low-temperature vacuum concentration device in step 9) is 30 rpm; the temperature condition is 65°C.