CN107365655A - A kind of method that apple mixes juice fermented soy dry type fermented wine - Google Patents
A kind of method that apple mixes juice fermented soy dry type fermented wine Download PDFInfo
- Publication number
- CN107365655A CN107365655A CN201710630109.7A CN201710630109A CN107365655A CN 107365655 A CN107365655 A CN 107365655A CN 201710630109 A CN201710630109 A CN 201710630109A CN 107365655 A CN107365655 A CN 107365655A
- Authority
- CN
- China
- Prior art keywords
- juice
- wine
- apple
- mixed
- fermentation
- 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.)
- Granted
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of method that apple mixes juice fermented soy dry type fermented wine；After this method is crushed respectively using three kinds of state's light, Granny Smith and loud, high-pitched sound apples, extracting juice is pressed after mixing by a certain percentage, and is fermented after being mixed in proportion with pressed marc, makes the wine body after fermentation that there is suitable fragrance and acidity.With 1 in Feedstock treating step:1 fruit juice and pomace mixing, enable the fragrance in apple pericarp to dissolve in well in cider.Prematurity Chinese olive after adding the press juice of low temperature concentration simultaneously and crushing is mixed into the fermentation of row low temperature dipping with apple skin and flesh, significantly improves wine body heavy feeling.And flavor precursors dissolution rate and decomposition in dipping phase addition complex enzyme significantly improves pericarp, fermentation is impregnated at a slow speed with reference to the low temperature of later stage aroma yeast, significantly increases the content for the fragrance component material that dissociates in applejack.Finally part finished wine is distilled, Spirit is added in finished wine again, solves the problems, such as wine body weak flavor.
Description
Technical field
The invention belongs to apple wine taste enhancing technology and brewage process field, and in particular to a kind of apple mixes juice fermentation and made
The method for making dry type fermented wine.
Background technology
Apple is the first big fruit in China, is the agricultural product of China's most advantage, and plantation distribution is very extensive.From 1993
Year starts, and China's apple has just ranked the first in the world in cultivated area and yield.National cultivated area of the apple is within 2016
246.69 ten thousand hectares (37,000,000 mus), national apple total output are 34,050,000 tons or so, and it is more to account for world's apple production half.By
Huge in apple production, far beyond domestic maximum consumption figure, and the export abroad of apple is only limitted to minority
Some places of production, most of orchard workers can only rely on domestic market, can not fundamentally solve unsalable problem.Apple-picking is post sales
85% eats raw for people, although China's apple quality is still good, because supply exceed demand, apple price drops all the way, adds orchard worker
Burden, could not also create enough economic benefits.Therefore, deep processing is carried out to it and is just seemed pole with improving apple added value
To be important.
Applejack is one of major product of apple deep processing, is the second-biggest-in-the-world fruit wine for being only second to grape wine, also known as
Buy wine (Cider) in west, originating from Normandy area that the French northwestward is cold, is popular in the countries such as Europe, the United States, Australia, is international drink
Unfailing focus in cooking wine market.Compared with grape wine, the production of applejack limits without seasonality, and the cycle is short, and price is low
It is more abundanter than the nutritional ingredient of grape wine in grape wine, mouthfeel again more alcohol and.It rich in multivitamin, amino acid,
The nutritional ingredients such as calcium, iron, potassium, and the organic acid such as the unexistent malic acid of other drinks, pyruvic acid, can adjust the new of human body
Old metabolism, stimulates circulation.
At present, significant proportion is occupied in the apple deep processing of applejack abroad, Apple in Foreign Countries wine yield was on a left side in 2011
The right side is increased up to 500,000 tons with annual 10% speed.And China is still in starting stage, China fruit in this field
Although wine manufacturing enterprise, already more than 100, production capacity is mostly below 1000 tons, more than ten thousand tons production-scale enterprises
Seldom, cause applejack possession share on world market in China's relatively low.Its basic reason is China's Production Technology of Apple Wine
Still more fall behind, produce applejack insufficient quality.The manufacturer of current domestic applejack uses outmoded technique and routine mostly
Vinous fermentation yeast is produced.The seed selection of saccharomyces cidri strain, fruit juice raw material brown stain, flavor are lost in serious, finished wine mouth
Feel the quality that the technology problem such as boring largely have impact on applejack, and applejack ingredient is very multiple
Miscellaneous, wherein the factor such as clarifying treatment, fermentation is also directly connected to the stability and period of storage of applejack.Lack ripe high-quality
Saccharomyces cidri strain, part scientific achievement only rest on the experimental study stage, and the key technology in production technology is still immature
It is the present situation of China's applejack industry.
Existing applejack flavor and taste are poor in China market, it is impossible to fully demonstrate its fruit wine characteristic, wine body is universal
Oxidizing brown stain is serious, fragrance is light, mouthfeel is thin lacks aftertaste sense and heavy feeling, directly reduces China consumer to applejack
Degree of recognition.The present invention has carried out technological innovation for existing apple liquor brewing with wine body quality problem, has used different cultivars
Apple mix in proportion, and its blue or green juice is mixed by a certain percentage with peel residue, while add low temperature inspissated juice and Chinese olive fruit
Meat carries out low temperature dipping, then carries out low temperature steeping fermentation using aroma yeast；The dipping phase and add complex enzyme (including
Cellulase, pectase and beta-glucosidase etc.)；So as to found a kind of apple wine taste enhancing technology and brewage new work
Skill.
The content of the invention
For problems of the prior art, it is an object of the invention to provide a kind of apple to mix juice fermented soy dry type
The method of fermented wine, it efficiently solves problems of the prior art.
To achieve the above object, the present invention uses following technical scheme：
A kind of method that apple mixes juice fermented soy dry type fermented wine, methods described comprise the following steps：
1) Feedstock treating：By three kinds of state's light of maturation, Granny Smith and loud, high-pitched sound apples, after cleaning up, dried up with cold wind
Surface moisture content, crushed using bar squeezer, three kinds of apples are pressed after crushing respectively according to the weight of setting ratio than mixing
Apple clear juice is squeezed to obtain, this juice and pomace are pressed 1 afterwards:1 weight ratio, which mix, must mix juice, be pressed during broken
The potassium metabisulfite and 20-40mg/L Vc that 50-70mg/L ratio addition is dissolved with cider, while mixed by every kilolitre
Juice addition 0.5kg amount is filled with carbon dioxide and protected；
2) low temperature inspissated juice：Using Low-temperature vacuum concentration device, by concentration ratio 5:1, rotating speed 30rpm, in 65 DEG C of bars
Under part, juice is mixed to three kinds of apples and carries out concentration；
3) belt leather impregnates：Low temperature inspissated juice is added in mixed juice and through broken prematurity Chinese olive；Activation is added afterwards
Beta-glucosidase, cellulase and flavouring pectase, addition be 50mg/L mix juice；In the condition of carbon-dioxide protecting
Under, the low temperature dipping 36-48h at 3-8 DEG C；
4) composition adjustment：Determine apple and mix juice pol, according to the standard for brewageing 12 ° of apple dry wine, the mixed juice of sugaring adjustment
Pol is to 23%；
5) foundation of aroma yeast seeding tank：In step 3) after belt leather dipping 24h, 70-100L mixed juice is taken in canister
It is standby, dry aroma yeast will be activated and activated；
6) it is inoculated with aroma yeast：The mixed juice in seeding tank is added to fermentation tank in proportion, once flowed immediately afterwards
Measure the open cycle for 4t/h；
7) ferment control：Cooling device is used to keep broth temperature to record broth temperature for 12-15 DEG C during fermentation
And proportion；And enclosed circulation is carried out according to proportion；Proportion is considered as fermentation and terminated when being reduced to 0.992；After main fermentation terminates,
18-20 DEG C of dipping 24-48h；
8) schlempe separates：After dipping terminates, the separation of skin slag is repeated, when into the former wine being separated to without bulk suspension
It can stop centrifuging；
9) processing and addition of Spirit：Part apple former wine is distilled using Low-temperature vacuum concentration device, takes steaming
Evaporate wine wine body to be added in apple former wine, the addition of Spirit requires addition according to the final wine degree of applejack；
10) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close；20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain；After lower glue processing
8d-10d forms sediment, and removes；
11) disposal of stability：Cooling processing is carried out to fermentation tank, it is -4.5 DEG C to keep wine temperature in fermentation tank, is maintained
10-14d；
12) filter：Wine body is filtered using cross-flow filtration, removes deposit and mushroom.
Further, setting ratio described in step 1) is state's light 70%, Granny Smith 15%, loud, high-pitched sound apple 15%.
Further, the adding proportion that juice and low temperature inspissated juice are mixed in step 3) is 6:1-5:1；The fruit age of prematurity Chinese olive is true
August part is scheduled on, shedding freezes after collecting, and addition is that 100g/L mixes juice；Beta-glucosidase, the fibre of activation are added in step 3)
The weight ratio for tieing up plain enzyme and flavouring pectase is 1:2:2.
Further, the sugar added in step 4) is sucrose and fructose, and the addition weight ratio of the sucrose and fructose is 2:1.
Further, the activation method in step 5) is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed first
1:10 ratio is dissolved in 36-38 DEG C of pure water, is sufficiently stirred, and activates 15min；Take the mixed juice of apple some, be added to several times
In the aroma yeast of dissolving, activating solution temperature is measured in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate
15min, stop the mixed juice of addition when the temperature difference of activating solution and mixed juice is 3 DEG C；Activating solution is uniformly blended into the 70- of early-stage preparations
100L is mixed in juice, is carried out the open cycle that a flow is 2t/h immediately, is then closed tank, 16- is cultivated under the conditions of 28 DEG C
18h。
Further, the ratio of the mixed juice mixing in the mixed juice and fermentation tank in step 6) in seeding tank is 1:10.
Further, carrying out enclosed circulation according to proportion in step 7) is specially：When proportion is more than 1.001, enter per 2-3h
Flow of row is 4-5t/h enclosed circulation, and it is that 4-5t/h is closed to carry out a flow per 8h when proportion is less than 1.001
Circulation.
Further, the mode that the separation of skin slag uses in step 8) is centrifugation.
Further, the rotating speed of Low-temperature vacuum concentration device described in step 9) is 30rpm；Temperature conditionss are 65 DEG C.
The present invention has following advantageous effects：
After the present invention is crushed respectively using three kinds of state's light, Granny Smith and loud, high-pitched sound apples, squeezed after mixing by a certain percentage
Juice is taken, and is fermented after being mixed in proportion with pressed marc, makes the wine body after fermentation that there is suitable fragrance and acidity.In original
Expect in processing step with 1:1 fruit juice and pomace mixing, enable the fragrance in apple pericarp to dissolve in well in cider.Together
The press juice of Shi Tianjia low temperature concentration and it is broken after prematurity Chinese olive be mixed into row low temperature dipping with apple skin and flesh and ferment, carry
High wine body tannin content, significantly improves wine body heavy feeling, enhances wine body aftertaste sense.And show in dipping phase addition complex enzyme
Work improves flavor precursors dissolution rate and decomposition in pericarp, impregnates fermentation at a slow speed with reference to the low temperature of later stage aroma yeast, shows
The content for adding the fragrance component material that dissociates in applejack is write, considerably increases the fruity of applejack.Finally to part finished product
Wine is distilled, and Spirit is added in finished wine again, improves Apples fragrance, solves the problems, such as wine body weak flavor.
Separately because adding antioxidant potassium metabisulfite and vitamin C in process, and with carbon-dioxide protecting, it is suppressed that squeeze the juice and send out
Oxidizing brown stain during ferment, it ensure that wine body clear.Centrifugation mode prevents wine liquid from being contacted too much with oxygen, protects
The stability of wine body is demonstrate,proved.
Brief description of the drawings
Fig. 1 is the process chart of the embodiment of the present invention.
Embodiment
Below, refer to the attached drawing, the present invention is more fully illustrated, shown in the drawings of the exemplary implementation of the present invention
Example.However, the present invention can be presented as a variety of multi-forms, it is not construed as being confined to the exemplary implementation described here
Example.And these embodiments are to provide, so that the present invention is fully and completely, and it will fully convey the scope of the invention to this
The those of ordinary skill in field.
As shown in figure 1, the invention provides a kind of method that apple mixes juice fermented soy dry type fermented wine, this method includes
Following steps：
(1) Feedstock treating：By three kinds of state's light of maturation, Granny Smith and loud, high-pitched sound apples, after cleaning up, dried up with cold wind
Surface moisture content, crushed using bar squeezer, three kinds of apples respectively crush after according to state's light 70%, Granny Smith 15%,
Apple clear juice is squeezed to obtain in the ratio mixing of loud, high-pitched sound apple 15%, and this is mixed into juice and pomace by 1 afterwards:1 ratio mix and must mixed
Juice, the potassium metabisulfite and 20-40mg/L dissolved during broken in 50-70mg/L ratio addition with cider
Vc, while with carbon dioxide (per kilolitre mix juice add 0.5 kilogram) protected.
Vc is added simultaneously with potassium metabisulfite, prevents it from being polluted by miscellaneous bacteria while mixed juice oxidation is prevented, and
Vc addition reduces the dosage of potassium metabisulfite, and the flavour of applejack is protected with this；Being filled with for carbon dioxide is big
The big oxidizing brown stain for inhibiting wine body, plays optimal protective effect.Mixed juice and pomace press 1:1 ratio is mixed, it is ensured that
The balance of wine body note gas and mouthfeel.
(2) low temperature inspissated juice：Using Low-temperature vacuum concentration device, by concentration ratio 5:1, rotating speed 30rpm, in 65 DEG C of bars
Under part, juice is mixed to three kinds of apples and carries out concentration.Also cryogenic freezing can be taken to drag for the mode of ice to be concentrated.
Concentration of juices is carried out using lower temperature, can prevent fruit juice from going bad, farthest retains fruit juice original local flavor.
(3) belt leather impregnates：Low temperature inspissated juice is added in mixed juice, and (adding proportion of mixed juice and inspissated juice is 6:1-5:1)
With the prematurity Chinese olive through crushing (fruit age determines to freeze after collecting in August part, shedding, and addition is that 100g/L mixes juice).Afterwards
Add beta-glucosidase, cellulase and the flavouring pectase (1 of activation:2:2) (addition is that 50mg/L mixes juice), in dioxy
Change (addition is that 0.5kg/ kilolitres mix juice) under conditions of carbon is protected, the low temperature dipping 36-48h at 3-8 DEG C.
Addition low temperature inspissated juice, which carries out fermentation, can improve wine body fruity gas, strengthen wine body special favor.Immature green grass or young crops
Fruit fruit age is determined to collect in the shedding of August part, and a large amount of tannin are at this moment contained in fruit body, are fermented after addition, it is possible to increase wine body
Tannin content, enhancing wine body heavy feeling and aftertaste degree, solve the problems, such as that applejack mouthfeel is boring.Cellulase and flavouring fruit
The addition of glue enzyme effectively raises the dissolution rate of flavor precursors in crushing juice rate and pericarp, the addition of beta-glucosidase,
The decomposition of flavor precursors is considerably increased, adds the fruity of applejack.Low temperature dipping is kept in dipping process, effectively
Prevent the loss of fragrance matter in mixed juice.
(4) composition adjustment：Determine apple and mix juice pol, according to the standard for brewageing 12 ° of apple dry wine, the mixed juice of sugaring adjustment
(sucrose and fructose adding proportion are 2 to pol to 23%:1).
What is added when sugar addition is fructose and sucrose, so to considerably increase the tasty and refreshing property of wine body, also keep away
The generation of fusel is during the fermentation exempted from, to reach optimal mouthfeel.
(5) foundation of aroma yeast seeding tank：After belt leather dipping 24h, 70-100L mixed juice is taken with standby in canister, will
Activate dry aroma yeast to be activated, activation method is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:
10 ratio is dissolved in 36-38 DEG C of pure water, is sufficiently stirred, and activates 15min；Take the mixed juice of apple some, several times added to molten
In the aroma yeast of solution, activating solution temperature is measured in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min,
Stop the mixed juice of addition when the temperature difference of activating solution and mixed juice is 3 DEG C；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed
In juice, the open cycle that a flow is 2t/h is carried out immediately, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
From the aroma yeast in seeding tank, it is ensured that the fermentation after the quick breeding and inoculation of utilizing flavoring yeast is uniform,
The stable environment in fermentation tank is maintained while shortening fermentation time, while reduces local temperature in tank and accumulates, fermentation
After enhance wine body note gas.
(6) it is inoculated with aroma yeast：By 1:10 ratio adds the mixed juice in seeding tank to fermentation tank, carries out immediately afterwards
The open cycle that flow is 4t/h.
(7) ferment control：Cooling device is used to keep broth temperature as 12-15 DEG C during fermentation, record fermentation liquid temperature
Degree and proportion.When proportion is more than 1.001, the enclosed circulation that a flow is 4-5t/h is carried out per 2-3h；Proportion is less than 1.001
When, it is 4-5t/h enclosed circulations that a flow is carried out per 8h, until terminating fermentation.Proportion is considered as fermentation when being reduced to 0.992
Terminate.After main fermentation terminates, 18-20 DEG C of dipping 24-48h.
Keep cold fermentation preferably can extract and protect the aromatic substance of apple.The purpose of enclosed circulation：Apple wine with dregs
Extremely easily oxidation, and its flavor substance can change after oxidation, enclosed circulation is effectively reduced pears wine with dregs and connect with oxygen
The tactile time, so as to protect apple wine taste.
(8) schlempe separates：After dipping terminates, skin slag is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
Centrifuge separate mode prevents wine liquid excessively to be contacted with oxygen, also preferably maintains wine body flavor substance.
(9) processing and addition of Spirit：Using Low-temperature vacuum concentration device, rotating speed 30rpm, under the conditions of 65 DEG C to portion
Divide apple former wine to be distilled, take Spirit wine body to be added in apple former wine, the addition of Spirit is final according to applejack
Wine degree requires addition.
Low temperature distillation farthest remains the flavor substance composition in applejack.The applejack distilled out is added
Into the applejack of fermentation, wine body flavor components can be significantly improved, improve wine body note gas, can also be carried while strengthening flavor
High wine body aftertaste degree.
(10) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.After lower glue processing
8d-10d forms sediment, and removes.
Compound lower glue processing is carried out from egg-white powder and diatomite, preferably ensure that the clarification of wine body in future and stably
Property.Potassium metabisulfite and Vc are added in lower glue processing procedure to suppress germ contamination and prevent brown stain.
(11) disposal of stability：Cooling processing is carried out to fermentation tank, it is -4.5 DEG C to keep wine temperature in fermentation tank, is maintained
10-14d。
Selection extends the time of cold stable processing close to -4.5 DEG C of wine body freezing point temperature, accelerates what is precipitated in wine body
Sink, the volatilization and destruction of flavor substance are prevented, so we are removed in wine using the method for cold treatment (long time treatment)
Pigment, protein etc. precipitate, and to reach stable, reduce acerbity, the purpose of mellow and full pear wine mouthfeel.
(12) filter：Wine body is filtered using cross-flow filtration, removes deposit and mushroom.After through changing bucket, old
The steps such as wine, canned, packed products complete the preparation of applejack.
Using cross-flow filtration mode, while wine body outgoing is met, the time of filtering is slow down significantly.
Further to prove the technique effect of the present invention, applicant has done following experiment：
Experiment 1, using the fermentation of clear juice after three kinds of apple mixing squeezings：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15% are mixed and squeezed and to be obtained apple clear juice；Added in shattering process and lay particular stress on sulfurous
Sour potassium (50mg/L) and VC (20mg/L), while the amount for adding 0.5kg by the mixed juice of every kilolitre is filled with carbon dioxide and protected
Shield.
(2) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, reach the standard for brewageing 12 ° of apple dry wine.
(3) foundation of seeding tank：Take 70L fruit juice standby in canister, dry aroma yeast will be activated and activated, activate
Method is：Added by 600-800mg/L fruit juice；Dry aroma yeast is pressed 1 first:10 ratio is dissolved in 36-38 DEG C of pure water,
It is sufficiently stirred, activates 15min；Take fruit juice some, be added to several times in the aroma yeast of dissolving, activating solution is measured in addition
Temperature, decline 5 DEG C as breakpoint with juice temperature, continue to activate 15min, stop when the temperature difference of activating solution and fruit juice is 3 DEG C
Add fruit juice；Activating solution is uniformly blended into the 70-100L fruit juice of early-stage preparations, carries out an opening that flow is 2t/h immediately
Formula circulates, and then closes tank, 16-18h is cultivated under the conditions of 28 DEG C.
(4) it is inoculated with aroma yeast：Fruit juice in fruit juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(5) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, when the proportion of zymotic fluid is more than 1.030, every 2-3h is used to carry out a flow as the closed of 4-5t/h
Circulation；Until terminate fermentation.Proportion is considered as fermentation and terminated when being reduced to 0.992.After main fermentation terminates, 18-20 DEG C of dipping 24-
48h。
(6) schlempe separates：After dipping terminates, schlempe is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(7) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.8- after lower glue processing
10d forms sediment, and removes.
(8) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(9) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, it has been found that after being crushed respectively using three kinds of state's light, Granny Smith and loud, high-pitched sound apples, press
Ratio is mixed and fermented after pressing extracting juice, the wine body after fermentation is had suitable fragrance and acidity.
Experiment 2, by the way of the juice after three kinds of apple mixing squeezings+pomace fermentation：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15% are mixed and squeezed, and collect fruit juice and pomace, and by 1:1 (kg/L) is mixed
Juice must be mixed, potassium metabisulfite (50mg/L) and VC (20mg/L) are added in shattering process, while add by juice is mixed per kilolitre
0.5kg amount is filled with carbon dioxide and protected.
(2) belt leather impregnates：Complex enzyme (beta-glucosidase, the fibre activated is added in 50mg/L ratio in mixed juice
Tie up plain enzyme and flavouring pectase, ratio 1:2:2), under conditions of carbon-dioxide protecting (juice is mixed per kilolitre and is filled with 0.5kg
CO2 gases) 3-8 DEG C of dipping 42h.
(3) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, reach the standard for brewageing 12 ° of apple dry wine.
(4) foundation of seeding tank：After belt leather impregnates 24h, take 70L mixed juice standby in canister, dry flavouring will be activated
Yeast is activated, and activation method is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:10 ratio is molten
Solution is sufficiently stirred in 36-38 DEG C of pure water, activates 15min；Taking apple to mix, juice is some, several times added to the flavouring ferment of dissolving
In mother, activating solution temperature measure in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min, when activating solution and
The temperature difference of mixed juice stops addition mixed juice when being 3 DEG C；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed in juice, immediately
The open cycle that a flow is 2t/h is carried out, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
(5) it is inoculated with aroma yeast：Mixed juice in mixed juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(6) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, when the proportion of zymotic fluid is more than 1.030, every 2-3h is used to carry out a flow as the closed of 4-5t/h
Circulation；Until terminate fermentation.Proportion is considered as fermentation and terminated when being reduced to 0.992.After main fermentation terminates, 18 DEG C of -20 DEG C of dipping 24-
48h。
(7) schlempe separates：After dipping terminates, skin slag is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(8) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.8- after lower glue processing
10d forms sediment, and removes.
(9) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(10) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, it has been found that carrying out mixed fermentation using three kinds of state's light, Granny Smith and loud, high-pitched sound apples,
Make the wine body after fermentation that there is suitable fragrance and acidity.Dipping fermentation is carried out by adding complex enzyme in mixed juice, is significantly carried
The dissolution rate of flavor precursors and decomposition in high pericarp, substantially increase the fruity of applejack.Fruit during mixed juice fermentation in addition
The ratio of juice and pomace also functions to vital effect for the fragrance of applejack during holding subsequent handling.Because pomace
Too high levels can increase the bitterness sense of wine body, and be unfavorable for the clarifying treatment in later stage, and pomace content is relatively low, can make wine body wind
The boring fragrance of taste does not protrude.
Experiment 3, juice must be mixed using juice+pomace after the mixing squeezing of three kinds of apples, and add Chinese olive pulp and low temperature is dense
The mode of contracting juice fermentation, i.e. the method applied in the present invention：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15% are mixed and squeezed, and collect fruit juice and pomace, and by 1:1 (kg/L) is mixed
Juice must be mixed, potassium metabisulfite (50mg/L) and VC (20mg/L) are added in shattering process, while add by juice is mixed per kilolitre
0.5kg amount is filled with carbon dioxide and protected.
(2) low temperature inspissated juice：Using Low-temperature vacuum concentration device, by concentration ratio 5:1, rotating speed 30rpm, in 65 DEG C of bars
Under part, juice is mixed to three kinds of apples and carries out concentration.Also cryogenic freezing can be taken to drag for the mode of ice to be concentrated.
(3) belt leather impregnates：Low temperature inspissated juice is added in mixed juice, and (it is 6 to mix juice and inspissated juice ratio:1-5:1) and through broken
Broken prematurity Chinese olive (fruit age determines to freeze after collecting in August part, shedding, and addition is that 100g/L mixes juice).Add and live afterwards
Beta-glucosidase, cellulase and the flavouring pectase (1 of change:2:2) (addition is that 50mg/L mixes juice), protects in carbon dioxide
(addition is that 0.5kg/ kilolitres mix juice), the low temperature dipping 36-48h at 3-8 DEG C under conditions of shield.
(4) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, to reach the standard for brewageing 12 ° of apple dry wine.
(5) foundation of seeding tank：After belt leather impregnates 24h, take 70L mixed juice standby in canister, dry flavouring will be activated
Yeast is activated, and activation method is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:10 ratio is molten
Solution is sufficiently stirred in 36-38 DEG C of pure water, activates 15min；Taking apple to mix, juice is some, several times added to the flavouring ferment of dissolving
In mother, activating solution temperature measure in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min, when activating solution and
The temperature difference of mixed juice stops addition mixed juice when being 3 DEG C；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed in juice, immediately
The open cycle that a flow is 2t/h is carried out, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
(6) it is inoculated with aroma yeast：Mixed juice in mixed juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(7) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, the proportion for finding zymotic fluid is N, more than 1.030, uses every 2-3h to carry out a flow as 4-5t/h's
Enclosed circulation；
(8) schlempe separates：After dipping terminates, skin slag is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(9) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.After lower glue processing
8d-10d forms sediment, and removes.
(10) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(11) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, inventor is had found, mixed fermentation is carried out using three kinds of state's light, Granny Smith and loud, high-pitched sound apples,
Make the wine body after fermentation that there is suitable fragrance and acidity.Dipping fermentation is carried out by adding complex enzyme in mixed juice, is significantly carried
The dissolution rate of flavor precursors and decomposition in high pericarp, substantially increase the fruity of applejack.Cider is concentrated
When, it can also take the mode for dragging for ice after cryogenic freezing to be concentrated.Prematurity Chinese olive after will be broken is mixed into apple skin and flesh
Row fermentation, improves wine body tannin content, significantly enhances wine body heavy feeling and aftertaste sense.Fruit juice and fruit during mixed juice fermentation in addition
The ratio of slag also functions to vital effect for the fragrance of applejack during holding subsequent handling.Because pomace content mistake
Height can increase the bitterness sense of wine body, and be unfavorable for the clarifying treatment in later stage, and pomace content is relatively low, and wine body flavor can be made boring
Fragrance does not protrude.
Experiment 4, by the way of fermentation of clear juice former wine+Spirit after three kinds of apple mixing squeezings：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15%, which are mixed and squeezed and collect fruit juice, to be used to ferment, and is added in shattering process
Potassium metabisulfite (50mg/L) and VC (20mg/L), while the amount for adding 0.5kg by the mixed juice of every kilolitre is filled with carbon dioxide gas
Body is protected.
(2) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, reach the standard for brewageing 12 ° of apple dry wine.
(3) foundation of seeding tank：Take 70L fruit juice standby in canister, dry aroma yeast will be activated and activated, activate
Method is：Added by 600-800mg/L fruit juice；Dry aroma yeast is pressed 1 first:10 ratio is dissolved in 36-38 DEG C of pure water,
It is sufficiently stirred, activates 15min；Take fruit juice some, be added to several times in the aroma yeast of dissolving, activating solution is measured in addition
Temperature, decline 5 DEG C as breakpoint with juice temperature, continue to activate 15min, stop when the temperature difference of activating solution and fruit juice is 3 DEG C
Add fruit juice；Activating solution is uniformly blended into the 70-100L fruit juice of early-stage preparations, carries out an opening that flow is 2t/h immediately
Formula is circulated, and then closes tank, and 16~18h is cultivated under the conditions of 28 DEG C.
(4) it is inoculated with aroma yeast：Mixed juice in mixed juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(5) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, the proportion for finding zymotic fluid is N, more than 1.030, uses every 2-3h to carry out a flow as 4-5t/h's
Enclosed circulation；
(6) schlempe separates：After dipping terminates, schlempe is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(7) processing and addition of Spirit：Using production equipment-Low-temperature vacuum concentration device, 65 DEG C of rotating speed 30rpm are right
Apple fermented wine has been obtained to be distilled, and gained Spirit has been added in fermentation gained apple former wine afterwards, the addition of Spirit
Amount requires addition according to the final wine degree of applejack.
(8) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.8- after lower glue processing
10d forms sediment, and removes.
(9) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(10) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, inventor find, crushed respectively using three kinds of state's light, Granny Smith and loud, high-pitched sound apples, by than
Cider after example squeezing is fermented, and the wine body after fermentation is had suitable fragrance and acidity.Afterwards in gained former wine
The Spirit of former wine is added, significantly improves the fruity of applejack.
Experiment 5, by the way of juice+pomace fermented wine+Spirit after three kinds of apple mixing squeezings：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15% are mixed and squeezed, and collect fruit juice and pomace, and by 1:1 (kg/L) is mixed
Juice must be mixed, potassium metabisulfite (50mg/L) and VC (20mg/L) are added in shattering process, while add by juice is mixed per kilolitre
0.5kg amount is filled with carbon dioxide and protected.
(2) belt leather impregnates：Complex enzyme (beta-glucosidase, the fibre activated is added in 50mg/L ratio in mixed juice
Tie up plain enzyme and flavouring pectase, ratio 1:2:2), under conditions of carbon-dioxide protecting (juice is mixed per kilolitre and is filled with 0.5kg
CO2 gases) 3-8 DEG C of dipping 42h.
(3) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, reach the standard for brewageing 12 ° of apple dry wine.
(4) foundation of seeding tank：After belt leather impregnates 24h, take 70L mixed juice standby in canister, dry flavouring will be activated
Yeast is activated, and activation method is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:10 ratio is molten
Solution is sufficiently stirred in 36-38 DEG C of pure water, activates 15min；Taking apple to mix, juice is some, several times added to the flavouring ferment of dissolving
In mother, activating solution temperature measure in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min, when activating solution and
The temperature difference of mixed juice stops addition mixed juice when being 3 DEG C；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed in juice, immediately
The open cycle that a flow is 2t/h is carried out, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
(5) it is inoculated with aroma yeast：Mixed juice in mixed juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(6) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, when the proportion of zymotic fluid is more than 1.030, every 2-3h is used to carry out a flow as the closed of 4-5t/h
Circulation；Until terminate fermentation.Proportion is considered as fermentation and terminated when being reduced to 0.992.After main fermentation terminates, 18-20 DEG C of dipping 24-
48h。
(7) schlempe separates：After dipping terminates, skin slag is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(8) processing and addition of Spirit：Using production equipment-Low-temperature vacuum concentration device, 65 DEG C of rotating speed 30rpm are right
Apple fermented wine has been obtained to be distilled, and gained Spirit has been added in fermentation gained apple former wine afterwards, the addition of Spirit
Amount requires addition according to the final wine degree of applejack.
(9) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.8- after lower glue processing
10d forms sediment, and removes.
(10) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(11) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, inventor is had found, mixed fermentation is carried out using three kinds of state's light, Granny Smith and loud, high-pitched sound apples,
Make the wine body after fermentation that there is suitable fragrance and acidity.Dipping fermentation is carried out by adding complex enzyme in mixed juice, is significantly carried
The dissolution rate of flavor precursors and decomposition in high pericarp, substantially increase the fruity of applejack.Afterwards in gained former wine
The Spirit of former wine is added, also significantly increases the fruity of applejack.In addition during mixed juice fermentation the ratio of fruit juice and pomace for
The fragrance of applejack also functions to vital effect during holding subsequent handling.Because pomace too high levels can increase wine body
Bitterness sense, and be unfavorable for the clarifying treatment in later stage, and pomace content is relatively low, and the boring fragrance of wine body flavor can be made not protrude.
6 are tested, the juice+pomace+inspissated juice and Chinese olive fermented wine+Spirit after being squeezed using three kinds of apples mixing
Mode：
(1) choosing state's light after ripe and storage a period of time, Granny Smith, loud, high-pitched sound apple, (1000) jin, cleaning are dry altogether
Only, surface moisture is dried up with cold wind, three kinds of apples are crushed with bar squeezer respectively, according to state's light 70%, Australia after crushing
Continent green grass or young crops apple 15%, the ratio of loud, high-pitched sound apple 15% are mixed and squeezed, and collect fruit juice and pomace, and by 1:1 (kg/L) is mixed
Juice must be mixed, potassium metabisulfite (50mg/L) and VC (20mg/L) are added in shattering process, while add by juice is mixed per kilolitre
0.5kg amount is filled with carbon dioxide and protected.
(2) low temperature inspissated juice：Using Low-temperature vacuum concentration device, by concentration ratio 5:1, rotating speed 30rpm, in 65 DEG C of bars
Under part, juice is mixed to three kinds of apples and carries out concentration.Also cryogenic freezing can be taken to drag for the mode of ice to be concentrated.
(3) belt leather impregnates：Low temperature inspissated juice is added in mixed juice, and (it is 6 to mix juice and inspissated juice ratio:1-5:1) and through broken
Broken prematurity Chinese olive (fruit age determines to freeze after collecting in August part, shedding, and addition is that 100g/L mixes juice).Add and live afterwards
Beta-glucosidase, cellulase and the flavouring pectase (1 of change:2:2) (addition is that 50mg/L mixes juice), protects in carbon dioxide
(addition is that 0.5kg/ kilolitres mix juice), the low temperature dipping 36-48h at 3-8 DEG C under conditions of shield.
(4) pol adjusts：The pol that apple mixes juice is measured, the wherein ratio of sucrose and fructose is 2:1, adjust the sugar of mixed juice
Spend to 23%, to reach the standard for brewageing 12 ° of apple dry wine.
(5) foundation of seeding tank：After belt leather impregnates 24h, take 70L mixed juice standby in canister, dry flavouring will be activated
Yeast is activated, and activation method is：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:10 ratio is molten
Solution is sufficiently stirred in 36-38 DEG C of pure water, activates 15min；Taking apple to mix, juice is some, several times added to the flavouring ferment of dissolving
In mother, activating solution temperature measure in addition, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min, when activating solution and
The temperature difference of mixed juice stops addition mixed juice when being 3 DEG C；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed in juice, immediately
The open cycle that a flow is 2t/h is carried out, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
(6) it is inoculated with aroma yeast：Mixed juice in mixed juice and fermentation tank in seeding tank is pressed 1:10 ratio is added to hair
In fermentation tank, add and carry out the open cycle that a flow is 4t/h immediately
(7) ferment control：Broth temperature is kept at 13-15 DEG C or so using cooling device during fermentation, record fermentation
The temperature and proportion of liquid, the proportion for finding zymotic fluid is N, more than 1.030, uses every 2-3h to carry out a flow as 4-5t/h's
Enclosed circulation；
(8) schlempe separates：After dipping terminates, skin slag is repeated and centrifuges (5000rpm), into the former wine being separated to
It can stop centrifuging during without bulk suspension.
(9) processing and addition of Spirit：Using production equipment-Low-temperature vacuum concentration device, 65 DEG C of rotating speed 30rpm are right
Apple fermented wine has been obtained to be distilled, and gained Spirit has been added in fermentation gained apple former wine afterwards, the addition of Spirit
Amount requires addition according to the final wine degree of applejack.
(10) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, it is fully mixed with wine body
Close.20g/t potassium metabisulfites and Vc are separately added into during this period to suppress germ contamination and prevent brown stain.8- after lower glue processing
10d forms sediment, and removes.
(11) disposal of stability：Lower glue carries out cooling processing to fermentation tank after removing sediment, keep in tank wine temperature for-
4.5 DEG C, maintain 10-14d.
(12) filter：Wine body is filtered using cross-flow filtration, removes deposit and microorganism.
In process of production, it has been found that carrying out mixed fermentation using three kinds of state's light, Granny Smith and loud, high-pitched sound apples,
Make the wine body after fermentation that there is suitable fragrance and acidity.Dipping fermentation is carried out by adding complex enzyme in mixed juice, is significantly carried
The dissolution rate of flavor precursors and decomposition in high pericarp, substantially increase the fruity of applejack.Cider is concentrated
When, it can also take the mode for dragging for ice after cryogenic freezing to be concentrated.Prematurity Chinese olive after will be broken is mixed into apple skin and flesh
Row fermentation, improves wine body tannin content, significantly enhances wine body heavy feeling and aftertaste sense.Added afterwards in gained former wine former
The Spirit of wine, also significantly increase the fruity of applejack.After the ratio of fruit juice and pomace is for holding during mixed juice fermentation in addition
The fragrance of applejack also functions to vital effect in continuous process.Because pomace too high levels can increase the bitterness of wine body
Sense, and it is unfavorable for the clarifying treatment in later stage, and pomace content is relatively low, and the boring fragrance of wine body flavor can be made not protrude.
Applicant have observed that in process using carbon-dioxide protecting to preventing the brown stain of wine body from playing very important work
With.In addition, centrifuging can prevent wine liquid from excessively being contacted with oxygen, the flavor of wine body is both maintained, it is brown to also prevent wine body
Become.In addition, it is noted that inventor's selection close to -4.5 DEG C of wine body freezing point temperature, and extends the time of cold stable processing,
The sinking precipitated in wine body is accelerated, prevents the volatilization and destruction of flavor substance, so we use cold treatment (at for a long time
Reason) method remove the precipitation such as pigment in wine, protein, to reach stable, reduce acerbity, the mesh of mellow and full applejack mouthfeel
's.
Experiment 7, this experiment are the sides for differing only in the experiment and using single variety apple juice fermentation applejack of experiment 1
Method：
In the step of this experiment (1) using be usually used in apple liquor brewing apple (such as：Fuji apple) squeeze the juice；Crush simultaneously
During add potassium metabisulfite and VC after do not use carbon-dioxide protecting.Not according to the ratio gravity treatment of zymotic fluid in step (5)
Select the mode of circulation；The schlempe separate mode used in step (6) is membrane filtration, is not added in glue processing operation under step (7)
Egg-white powder.
Experiment 8, this experiment are that the experiment that differs only in of experiment 2 is fermented using single variety cider and pomace dipping
(ratio is not 1 to applejack:1) method：
The embodiment process and example 2 above step are essentially identical, but are used in step (1) and be usually used in applejack
Brewage apple (such as：Fuji apple) squeeze the juice；And the ratio of fruit juice and pomace is that apple liquor brewing often uses ratio 2:1(kg/
L), and after adding potassium metabisulfite and VC in shattering process carbon-dioxide protecting is not used；Not according to zymotic fluid in step (5)
Ratio reselection procedure circulation mode；The schlempe separate mode used in step (6) is membrane filtration, glue processing operation under step (7)
In do not add egg-white powder.
The subjective appreciation of applejack is compared as follows obtained by experiment 1-8：
The evaluation mode of aroma sensory's level and diet mouthfeel is that 5 people hear, after trial test, by the score after 1-5 points of scorings
Average value, with 5 points for full marks.
It is described above simply to illustrate that of the invention, it is understood that the invention is not limited in above example, meets
The various variants of inventive concept are within protection scope of the present invention.
Claims (9)
1. a kind of method that apple mixes juice fermented soy dry type fermented wine, it is characterised in that methods described comprises the following steps：
1) Feedstock treating：By three kinds of state's light of maturation, Granny Smith and loud, high-pitched sound apples, after cleaning up, surface is dried up with cold wind
Moisture content, crushed using bar squeezer, three kinds of apples squeeze after crushing respectively according to the weight of setting ratio than mixing
Apple clear juice, this juice and pomace are pressed 1 afterwards:1 weight ratio, which mix, must mix juice, and 50- is pressed during broken
The potassium metabisulfite and 20-40mg/L Vc that 70mg/L ratio addition is dissolved with cider, while by the mixed juice per kilolitre
Addition 0.5kg amount is filled with carbon dioxide and protected；
2) low temperature inspissated juice：Using Low-temperature vacuum concentration device, by concentration ratio 5:1, rotating speed 30rpm, under the conditions of 65 DEG C,
Juice is mixed to three kinds of apples and carries out concentration；
3) belt leather impregnates：Low temperature inspissated juice is added in mixed juice and through broken prematurity Chinese olive；Add afterwards the β of activation-
Glucuroide, cellulase and flavouring pectase, addition are that 50mg/L mixes juice；Under conditions of carbon-dioxide protecting,
Low temperature dipping 36-48h at 3-8 DEG C；
4) composition adjustment：Determine apple and mix juice pol, according to the standard for brewageing 12 ° of apple dry wine, the pol of the mixed juice of sugaring adjustment
To 23%；
5) foundation of aroma yeast seeding tank：In step 3) after belt leather dipping 24h, take 70-100L mixed juice standby in canister,
Dry aroma yeast will be activated to be activated；
6) it is inoculated with aroma yeast：The mixed juice in seeding tank is added to fermentation tank in proportion, carrying out a flow immediately afterwards is
4t/h open cycle；
7) ferment control：Cooling device is used to keep broth temperature to record broth temperature and ratio for 12-15 DEG C during fermentation
Weight；And enclosed circulation is carried out according to proportion；Proportion is considered as fermentation and terminated when being reduced to 0.992；After main fermentation terminates, 18-20
DEG C dipping 24-48h；
8) schlempe separates：After dipping terminates, the separation of skin slag is repeated, when into the former wine being separated to without bulk suspension
Stop centrifugation；
9) processing and addition of Spirit：Part apple former wine is distilled using Low-temperature vacuum concentration device, takes Spirit
Wine body is added in apple former wine, and the addition of Spirit requires addition according to the final wine degree of applejack；
10) glue is handled under：Bentonite and 0.05g/L egg-white powder are added by 0.3-0.5g/L dosage, is sufficiently mixed with wine body；
20g/t potassium metabisulfites and Vc are separately added into during this to suppress germ contamination and prevent brown stain；8d-10d after lower glue processing
Sediment is formed, and is removed；
11) disposal of stability：Cooling processing is carried out to fermentation tank, it is -4.5 DEG C to keep wine temperature in fermentation tank, maintains 10-
14d；
12) filter：Wine body is filtered using cross-flow filtration, removes deposit and mushroom.
2. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 1)
The setting ratio is state's light 70%, Granny Smith 15%, loud, high-pitched sound apple 15%.
3. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 3)
The adding proportion of mixed juice and low temperature inspissated juice is 6:1-5:1；The fruit age of prematurity Chinese olive determines cold after collecting in August part, shedding
Freeze, addition is that 100g/L mixes juice；The weight of the beta-glucosidase activated, cellulase and flavouring pectase is added in step 3)
Amount is than being 1:2:2.
4. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 4)
The sugar of addition is sucrose and fructose, and the addition weight ratio of the sucrose and fructose is 2:1.
5. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 5)
Activation method be：Juice addition is mixed by 600-800mg/L；Dry aroma yeast is pressed 1 first:10 ratio is dissolved in 36-38 DEG C
In pure water, it is sufficiently stirred, activates 15min；Taking apple to mix, juice is some, is added to several times in the aroma yeast of dissolving, side addition
Side measures activating solution temperature, declines 5 DEG C as breakpoint with mixed juice temperature, continues to activate 15min, when the temperature difference of activating solution and mixed juice
For 3 DEG C when stop the mixed juice of addition；The 70-100L that activating solution is uniformly blended into early-stage preparations is mixed in juice, carries out a flow immediately
For 2t/h open cycle, tank is then closed, 16-18h is cultivated under the conditions of 28 DEG C.
6. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 6)
The ratio of mixed juice mixing in mixed juice and fermentation tank in seeding tank is 1:10.
7. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 7)
Carrying out enclosed circulation according to proportion is specially：When proportion is more than 1.001, a closing that flow is 4-5t/h is carried out per 2-3h
Formula circulates, and it is 4-5t/h enclosed circulations to carry out a flow per 8h when proportion is less than 1.001.
8. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 8)
The mode that the separation of skin slag uses is centrifugation.
9. the method that apple according to claim 1 mixes juice fermented soy dry type fermented wine, it is characterised in that in step 9)
The rotating speed of the Low-temperature vacuum concentration device is 30rpm；Temperature conditionss are 65 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630109.7A CN107365655B (en) | 2017-07-28 | 2017-07-28 | Method for brewing dry fermented wine by fermenting apple mixed juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630109.7A CN107365655B (en) | 2017-07-28 | 2017-07-28 | Method for brewing dry fermented wine by fermenting apple mixed juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107365655A true CN107365655A (en) | 2017-11-21 |
| CN107365655B CN107365655B (en) | 2020-10-13 |
Family
ID=60308571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710630109.7A Active CN107365655B (en) | 2017-07-28 | 2017-07-28 | Method for brewing dry fermented wine by fermenting apple mixed juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107365655B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410628A (en) * | 2018-05-03 | 2018-08-17 | 李春光 | The preparation method of applejack |
| CN108823023A (en) * | 2018-06-22 | 2018-11-16 | 曹杰文 | A kind of preparation method of passion fruit alcoholic drink mixed with fruit juice |
| CN110373301A (en) * | 2019-07-23 | 2019-10-25 | 上海应用技术大学 | A kind of brewing method of alcoholic strength low applejack |
| CN110564561A (en) * | 2019-10-18 | 2019-12-13 | 河北科技师范学院 | Fruit wine aroma enhancement brewing process using cutinase |
| CN111647474A (en) * | 2020-07-16 | 2020-09-11 | 德州奥德曼葡萄酒庄有限公司 | Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
| CN115678722A (en) * | 2022-11-21 | 2023-02-03 | 西昌学院 | Production process of apple-flavored white spirit |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60180574A (en) * | 1984-02-25 | 1985-09-14 | Kozo Yagi | Brewing of persimmon wine |
| CN1260389A (en) * | 1999-01-12 | 2000-07-19 | 威海颐阳酒业集团有限公司 | Preparation method of apple white spirit |
| CN103725582A (en) * | 2014-01-14 | 2014-04-16 | 烟台吉斯波尔葡萄酿酒有限公司 | Process for preparing malolactic fermentation complex flavor distilled white liquor |
| CN103981051A (en) * | 2014-05-13 | 2014-08-13 | 新疆农业科学院吐鲁番农业科学研究所 | Mulberry fruit and leaf fermented wine and preparation method thereof |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
-
2017
- 2017-07-28 CN CN201710630109.7A patent/CN107365655B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60180574A (en) * | 1984-02-25 | 1985-09-14 | Kozo Yagi | Brewing of persimmon wine |
| CN1260389A (en) * | 1999-01-12 | 2000-07-19 | 威海颐阳酒业集团有限公司 | Preparation method of apple white spirit |
| CN103725582A (en) * | 2014-01-14 | 2014-04-16 | 烟台吉斯波尔葡萄酿酒有限公司 | Process for preparing malolactic fermentation complex flavor distilled white liquor |
| CN103981051A (en) * | 2014-05-13 | 2014-08-13 | 新疆农业科学院吐鲁番农业科学研究所 | Mulberry fruit and leaf fermented wine and preparation method thereof |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
Non-Patent Citations (3)
| Title |
|---|
| BEN TURNER著: "《家酿葡萄酒和啤酒》", 31 March 1986, 新疆人民出版社出版 * |
| 刘婧琳: "浓缩苹果汁酿造苹果酒的工艺优化及不同发酵基质苹果酒成分分析", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑（月刊）》 * |
| 辜义洪主编: "《果酒生产技术》", 31 January 2016, 重庆大学出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410628A (en) * | 2018-05-03 | 2018-08-17 | 李春光 | The preparation method of applejack |
| CN108823023A (en) * | 2018-06-22 | 2018-11-16 | 曹杰文 | A kind of preparation method of passion fruit alcoholic drink mixed with fruit juice |
| CN110373301A (en) * | 2019-07-23 | 2019-10-25 | 上海应用技术大学 | A kind of brewing method of alcoholic strength low applejack |
| CN110564561A (en) * | 2019-10-18 | 2019-12-13 | 河北科技师范学院 | Fruit wine aroma enhancement brewing process using cutinase |
| US11512271B2 (en) * | 2019-10-18 | 2022-11-29 | Hebei Normal University Of Science And Technology | Fruit wine aroma enhancement brewing technology using cutinase |
| CN111647474A (en) * | 2020-07-16 | 2020-09-11 | 德州奥德曼葡萄酒庄有限公司 | Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
| CN115678722A (en) * | 2022-11-21 | 2023-02-03 | 西昌学院 | Production process of apple-flavored white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107365655B (en) | 2020-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107365655A (en) | A kind of method that apple mixes juice fermented soy dry type fermented wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN104403861B (en) | Fresh wine and brewing technique thereof | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN104789414B (en) | A kind of production method of citrus fizz | |
| CN103131596A (en) | Processing method of lemon fruit wine | |
| CN103103067B (en) | Production method of ice date wine | |
| KR20100084796A (en) | Mulberry wine and manufacturing process of the same | |
| CN106754099B (en) | Brewing process of cherry wine | |
| CN104031797A (en) | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice | |
| CN104312846A (en) | Papaya wine and preparation method thereof | |
| CN102093940A (en) | Process for brewing selenium-enriched dry red wine | |
| CN104893896A (en) | Hovenia acerba wine and preparation method thereof | |
| CN103589559A (en) | Production method for chaenomeles speciosa icewine | |
| CN105331481A (en) | Roxburgh rose fruit wine making method | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN103266041A (en) | Method for brewing sweet persimmon juice wine | |
| CN109181976A (en) | A kind of minuent green liquor and its production method | |
| CN106281840A (en) | The preparation method of ovateleaf actinidia leaf fruit wine | |
| CN114214153A (en) | Novel fermentation process brewing method of kiwi fruit ferment wine | |
| CN106701387A (en) | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof | |
| CN109181922A (en) | A kind of brewing method of Chinese pear beer | |
| CN104928100A (en) | Wild areca nut wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |