CN107365655B - Method for brewing dry fermented wine by fermenting apple mixed juice - Google Patents
Method for brewing dry fermented wine by fermenting apple mixed juice Download PDFInfo
- Publication number
- CN107365655B CN107365655B CN201710630109.7A CN201710630109A CN107365655B CN 107365655 B CN107365655 B CN 107365655B CN 201710630109 A CN201710630109 A CN 201710630109A CN 107365655 B CN107365655 B CN 107365655B
- Authority
- CN
- China
- Prior art keywords
- apple
- juice
- wine
- mixed
- temperature
- 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.)
- Active
Links
Images
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 method for brewing dry fermented wine by fermenting apple mixed juice; the method comprises crushing Guoguang, Australian green apple and Gala apple respectively, mixing at a certain ratio, squeezing to obtain juice, mixing with squeezed fruit residues at a certain ratio, and fermenting to obtain fermented wine with appropriate fragrance and acidity. The 1:1 fruit juice and pomace are mixed in the raw material processing step, so that the fragrance in the apple peel can be well dissolved in the apple juice. Meanwhile, low-temperature concentrated juice and crushed immature Chinese olive are added to be mixed with apple peel and apple pulp for low-temperature dipping fermentation, so that the thick and heavy feeling of the wine is obviously improved. And the compound enzyme is added in the steeping period, so that the dissolution rate and the decomposition of flavor precursors in the fruit peel are obviously improved, and the content of free flavor components in the cider is obviously increased by combining the low-temperature slow steeping fermentation of the later-period flavor-enhancing yeast. And finally, distilling part of the wine, and adding the distilled wine into the finished wine again, so that the problem of poor wine body flavor is solved.
Description
Technical Field
The invention belongs to the field of apple wine flavor enhancement technology and brewing technology, and particularly relates to a method for brewing dry fermented wine by fermenting apple mixed juice.
Background
The apple is the first fruit in China, is the most advantageous agricultural product in China, and is widely planted. Since 1993, apples are in the first place in the world in cultivation area and yield in China. The planting area of the apples in 2016 year in the whole country is 246.69 ten thousand hectares (3700 ten thousand mu), the total yield of the apples in the whole country is about 3405 ten thousand tons, and the yield of the apples accounts for more than half of the world yield. Because the yield of the apples is huge, the apple yield far exceeds the domestic maximum consumption, the export of the apples is limited to a few production places, most fruit growers only depend on the domestic market, and the problem of market lag cannot be fundamentally solved. After apples are picked and sold, 85% of the apples are eaten by people, although the quality of the apples is good in China, the prices of the apples are all the way low due to the supply of the apples is larger than the demand, the burden of fruit growers is increased, and sufficient economic benefit cannot be created. Therefore, it is very important to further process the apple to improve the added value of the apple.
The Cider is one of the main products of apple deep processing, is the second fruit wine in the world, also called western wine (Cider), which is only inferior to wine, originates in cold northern northwest regions of france, is popular in countries such as europe, america and australia, and is a durable hotspot in the international alcoholic beverage market. Compared with wine, the production of the cider wine has no seasonal restriction, the period is short, the price is lower than that of the wine, the cider wine has richer nutrient components and more mellow mouthfeel than the wine. It is rich in vitamins, amino acids, calcium, iron, potassium and other nutrients, and has the functions of regulating metabolism and promoting blood circulation.
At present, the apple wine accounts for a large proportion of the deep processing of the apples abroad, the yield of the apple wine reaches 50 ten thousand tons in 2011 or so, and the apple wine is increased at a rate of 10 percent per year. However, China is still in the beginning stage in the field, although fruit wine production enterprises in China already exceed 100 families, the production capacity is mostly below 1000 tons, and more than ten thousand tons of production scale enterprises are few, so that the share of the cider in China in the global market is low. The fundamental reason is that the production process of the cider wine in China is still relatively lagged behind, and the quality of the produced cider wine is poor. At present, most domestic apple wine manufacturers adopt old technology and conventional wine fermentation yeast for production. The quality of the cider is influenced to a great extent by the technical problems of selective breeding of the cider yeast strains, brown stain of fruit juice raw materials, serious flavor loss, weak taste of finished wine and the like, and the cider contains very complex components, wherein the factors of clarification treatment, fermentation and the like also directly relate to the stability and the storage time of the cider. The lack of mature and high-quality cider yeast strains only keeps part of scientific achievements in experimental research stage, and the key technology in the production process is still not mature and is the current situation of the cider industry in China.
The apple wine in the market of China has poor flavor and mouthfeel, cannot fully reflect the characteristics of the apple wine, is generally oxidized and browned seriously, has light aroma, thin mouthfeel and lacks aftertaste and thickness, and directly reduces the acceptance of consumers in China on the apple wine. The invention carries out technical innovation aiming at the problems of the prior cider wine brewing and wine quality, uses apples of different varieties to mix in proportion, mixes the green juice and the peel residue in proportion, adds low-temperature concentrated juice and the pulp of the green fruit to carry out low-temperature impregnation, and then adopts aroma-increasing yeast to carry out low-temperature long-time impregnation fermentation; adding complex enzyme (including cellulase, pectinase, beta-glucosidase, etc.) during the soaking period; thereby creating a flavor enhancing technology and a new brewing technology of the cider.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a method for brewing dry fermented wine by fermenting apple mixed juice, which effectively solves the problems in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for brewing dry type fermented wine by fermenting apple juice mixture, comprising the following steps:
1) raw material treatment: cleaning three kinds of mature apples, namely, a national light apple, a Australian green apple and a Gala apple, drying surface moisture by cold air, crushing by using a hurdle type crusher, mixing and squeezing the three kinds of apples according to a weight ratio of a set proportion after being crushed respectively to obtain apple clear juice, mixing the clear juice and pomace according to a weight ratio of 1:1 to obtain mixed juice, adding potassium metabisulfite dissolved in the apple juice and 20-40mg/L Vc according to a ratio of 50-70mg/L in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection;
2) low-temperature concentration of fruit juice: concentrating the three apple mixed juices by using a low-temperature vacuum concentration device according to a concentration ratio of 5:1 and a rotation speed of 30rpm at 65 ℃;
3) dipping the belt skin: adding low temperature concentrated juice and crushed immature olives to the mixed juice; then adding activated beta-glucosidase, cellulase and flavor enhancing pectinase, wherein the adding amount is 50mg/L of mixed juice; soaking at 3-8 deg.C for 36-48h under carbon dioxide protection;
4) component adjustment: measuring the sugar degree of the apple mixed juice, and adding sugar to adjust the sugar degree of the mixed juice to 23% according to the standard of brewing 12-degree apple dry wine;
5) establishing a flavoring yeast seeding tank: soaking the belt skin in the step 3) for 24 hours, taking 70-100L of mixed juice in a small tank for later use, and activating the activated dry aroma-enhancing yeast;
6) inoculating aroma-enhancing yeast: proportionally adding the mixed juice in the seeding tank into a fermentation tank, and immediately performing open circulation with the flow rate of 4 t/h;
7) and (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquor at 12-15 ℃, and the temperature and specific gravity of the fermentation liquor are recorded; and performing closed circulation according to the specific gravity; when the specific gravity is reduced to 0.992, the fermentation is regarded as terminated; after the main fermentation is finished, soaking for 24-48h at 18-20 ℃;
8) separating wine dregs: after the impregnation is finished, the peel and residue separation is repeatedly carried out, and the centrifugation can be stopped until the separated raw wine has no large suspended matters;
9) treatment and addition of distilled liquor: distilling part of the apple unblended wine by using a low-temperature vacuum concentration device, adding distilled wine bodies into the apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine;
10) glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine; 20g/t of potassium metabisulfite and Vc are respectively added during the period to inhibit bacterial pollution and prevent browning; forming sediments after 8d-10d after the glue discharging treatment, and removing the sediments;
11) and (3) stability treatment: cooling the fermentation tank, keeping the temperature of the wine in the fermentation tank at-4.5 deg.C, and maintaining for 10-14 days;
12) and (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and bacteria.
Further, the set proportion in the step 1) is 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple.
Further, the adding proportion of the mixed juice and the low-temperature concentrated juice in the step 3) is 6:1-5: 1; determining the age of the immature Chinese olive in 8 months, collecting fallen fruits, freezing, and adding 100g/L mixed juice; the weight ratio of the activated beta-glucosidase, the cellulase and the flavor-enhancing pectinase added in the step 3) is 1:2: 2.
Further, the sugar added in the step 4) is sucrose and fructose, and the adding weight ratio of the sucrose to the fructose is 2: 1.
Further, the activation method in the step 5) comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
Further, the mixing ratio of the mixed juice in the seeding tank and the mixed juice in the fermentation tank in the step 6) is 1: 10.
Further, the step 7) of carrying out closed cycle according to specific gravity specifically comprises the following steps: when the specific gravity is more than 1.001, the closed circulation with the flow rate of 4-5t/h is carried out every 2-3h, and when the specific gravity is less than 1.001, the closed circulation with the flow rate of 4-5t/h is carried out every 8 h.
Further, the mode of the peel and residue separation in the step 8) is centrifugal separation.
Further, the rotating speed of the low-temperature vacuum concentration device in the step 9) is 30 rpm; the temperature conditions were 65 ℃.
The invention has the following beneficial technical effects:
the invention uses three apples of Guoguang, Australian green apple and Gala to be respectively crushed, then the three apples are mixed according to a certain proportion and are squeezed to obtain juice, and the juice is mixed with squeezed fruit residues according to a certain proportion and then is fermented, so that the fermented wine body has proper fragrance and acidity. The 1:1 fruit juice and pomace are mixed in the raw material processing step, so that the fragrance in the apple peel can be well dissolved in the apple juice. Meanwhile, low-temperature concentrated juice and crushed immature Chinese olive are added and mixed with apple peel and apple pulp for low-temperature soaking fermentation, so that the tannin content of the wine body is increased, the thick and heavy feeling of the wine body is obviously improved, and the aftertaste of the wine body is enhanced. And the compound enzyme is added in the steeping period, so that the dissolution rate and the decomposition of flavor precursors in the fruit peel are obviously improved, and the low-temperature slow steeping fermentation of the later-period flavor-enhancing yeast is combined, so that the content of free flavor component substances in the cider is obviously increased, and the fruit flavor of the cider is greatly increased. And finally, distilling part of the wine, and adding the distilled wine into the finished wine again, so that the aroma of the apple is improved, and the problem of poor wine body flavor is solved. In addition, because antioxidants such as potassium metabisulfite and vitamin C are added in the process and protected by carbon dioxide, the oxidation browning in the juicing and fermenting processes is inhibited, and the wine is clear and transparent. The centrifugal precipitation mode prevents the wine liquid from excessively contacting with oxygen, and ensures the stability of the wine body.
Drawings
FIG. 1 is a process flow diagram of an embodiment of the present invention.
Detailed Description
The present invention now will be described more fully hereinafter 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 invention provides a method for brewing dry type fermented wine by fermenting apple mixed juice, which comprises the following steps:
(1) raw material treatment: cleaning three kinds of mature apples, namely, Australian green apple and Gala apple, drying the surface moisture by cold air, crushing by using a hurdle type crusher, mixing and squeezing the three kinds of apples according to the proportion of 70% of the British, 15% of the Australian green apple and 15% of the Gala apple after crushing respectively to obtain apple clear juice, mixing the apple clear juice and fruit residues according to the proportion of 1:1 to obtain mixed juice, adding potassium metabisulfite dissolved in the apple juice and 20-40mg/L of Vc according to the proportion of 50-70mg/L in the crushing process, and simultaneously using carbon dioxide (0.5 kg of the mixed juice is added per kiloliter) for protection.
The Vc and the potassium metabisulfite are added simultaneously, so that the mixed juice is prevented from being polluted by mixed bacteria while being prevented from being oxidized, and the addition of the Vc reduces the using amount of the potassium metabisulfite so as to protect the special flavor of the cider; the carbon dioxide is filled into the wine body, so that the oxidative browning of the wine body is greatly inhibited, and the optimal protection effect is achieved. The mixed juice and the pomace are mixed according to the proportion of 1:1, so that the balance of the aroma and the taste of the wine body is ensured.
(2) Low-temperature concentration of fruit juice: and (3) concentrating the three apple mixed juices by using a low-temperature vacuum concentration device according to the concentration ratio of 5:1 and the rotating speed of 30rpm at 65 ℃. Or concentrating by low-temperature freezing and ice-fishing.
The juice is concentrated at a lower temperature, so that the juice can be prevented from going bad, and the original flavor of the juice can be kept to the maximum extent.
(3) Dipping the belt skin: adding low temperature concentrated juice (the adding ratio of the mixed juice to the concentrated juice is 6:1-5:1) and crushed immature fructus Canarii albi (the age of the fruit is determined in 8 months, and the crushed fruit is frozen after dropping and collecting, and the adding amount is 100g/L mixed juice) into the mixed juice. Then adding activated beta-glucosidase, cellulase and flavor-enhancing pectinase (1:2:2) (the addition amount is 50mg/L mixed juice), and soaking at 3-8 deg.C for 36-48h under the condition of carbon dioxide protection (the addition amount is 0.5 kg/kiloliter mixed juice).
The low-temperature concentrated juice is added for fermentation, so that the aroma of the wine body and the fruit can be improved, and the flavor and the characteristic of the wine body can be enhanced. The age of immature Chinese olive fruits is determined to fall in 8 months for collection, and the fruit bodies contain a large amount of tannin, and fermentation is carried out after the tannin is added, so that the tannin content of the wine body can be increased, the thick and heavy feeling and the aftertaste degree of the wine body are enhanced, and the problem of poor taste of the apple wine is solved. The addition of the cellulase and the aroma-enhancing pectinase effectively improves the juice yield and the dissolution rate of flavor precursors in the pericarp, and the addition of the beta-glucosidase greatly improves the decomposition of the flavor precursors and increases the fruit aroma of the cider. The low-temperature impregnation is kept in the impregnation process, so that the loss of the fragrant substances in the mixed juice is effectively prevented.
(4) Component adjustment: measuring sugar degree of the apple mixed juice, and adding sugar to adjust sugar degree of the mixed juice to 23% (adding ratio of sucrose and fructose is 2:1) according to the standard of brewing 12-degree dry apple wine.
Fructose and sucrose are added when the sugar degree is adjusted, so that the taste of the wine is greatly improved, and the generation of fusel in the fermentation process is avoided, so that the optimal taste is achieved.
(5) Establishing a flavoring yeast seeding tank: soaking the skin for 24h, taking 70-100L of mixed juice and putting the mixed juice into a small tank for later use, and activating the activated dry aroma-enhancing yeast, wherein the activation method comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
The aroma-enhancing yeast in the seed tank is selected, so that the rapid propagation of the aroma-enhancing yeast and the uniform fermentation after inoculation are ensured, the stable environment in the fermentation tank is maintained while the fermentation time is shortened, the local temperature accumulation in the tank is reduced, and the wine aroma is enhanced after fermentation.
(6) Inoculating aroma-enhancing yeast: the mixed juice in the seeding tank is added into the fermentation tank according to the ratio of 1:10, and then an open circulation with the flow rate of 4t/h is carried out immediately.
(7) And (3) fermentation control: during the fermentation, the temperature of the fermented liquid is kept at 12-15 ℃ by a cooling device, and the temperature and specific gravity of the fermented liquid are recorded. When the specific gravity is more than 1.001, carrying out closed circulation with the flow rate of 4-5t/h every 2-3 h; when the specific gravity is less than 1.001, carrying out closed circulation with the flow rate of 4-5t/h every 8h until the fermentation is terminated. The end of fermentation was considered when the specific gravity dropped to 0.992. After the main fermentation is finished, soaking for 24-48h at 18-20 ℃.
Keeping the fermentation at low temperature will better extract and protect the apple aroma. Purpose of closed cycle: the apple mash is very easy to oxidize, the flavor substances of the apple mash are changed after the apple mash is oxidized, and the closed circulation effectively reduces the contact time of the pear mash and oxygen, so that the flavor of the apple wine is protected.
(8) Separating wine dregs: after the completion of the dipping, the centrifugal separation of the skin and the residue (5000rpm) was repeated until the separated wine base had no large suspended matter, and the centrifugation was stopped.
The centrifugal separation mode prevents the wine from being excessively contacted with oxygen, and the flavor substances of the wine body are better kept.
(9) Treatment and addition of distilled liquor: distilling part of the apple unblended wine by using a low-temperature vacuum concentration device at the rotation speed of 30rpm and the temperature of 65 ℃, adding the distilled wine body into the apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine.
The low-temperature distillation maximally retains the flavor components in the cider. The distilled cider is added into the fermented cider, so that the flavor components of the wine body can be obviously improved, the fragrance of the wine body is improved, the flavor is enhanced, and the aftertaste degree of the wine body can be improved.
(10) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8d-10d after the glue discharging treatment, and removing the sediments.
The egg white powder and the diatomite are selected for compound gum-discharging treatment, so that the clarity and the stability of the wine body in future are better ensured. The potassium metabisulfite and Vc are added in the glue adding process to inhibit bacterial pollution and prevent browning.
(11) And (3) stability treatment: cooling the fermentation tank, keeping the temperature of the wine in the fermentation tank at-4.5 deg.C, and maintaining for 10-14 days.
The temperature close to the freezing point of wine is selected to be-4.5 ℃, the cold stabilization treatment time is prolonged, the sedimentation of the precipitate in the wine is accelerated, and the volatilization and the damage of flavor substances are prevented, so the method of cold treatment (long-time treatment) is adopted to remove the precipitate of pigment, protein and the like in the wine, and the purposes of stabilizing, reducing the sour and astringent taste and moistening the mouthfeel of the pear wine are achieved.
(12) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and bacteria. And then the cider is prepared by the steps of changing barrels, ageing, canning, packaging finished products and the like.
And a cross-flow filtration mode is adopted, so that the filtration time is greatly reduced while the factory quality of the wine body is met.
To further prove the technical effects of the present invention, the applicant has made the following experiments:
experiment 1, three kinds of clear juice obtained by mixing and squeezing apples are adopted for fermentation:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a hurdle type crusher respectively, mixing the crushed apples according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple, and squeezing to obtain apple clear juice; adding potassium metabisulfite (50mg/L) and VC (20mg/L) during the crushing process, and simultaneously charging carbon dioxide gas for protection according to the amount of 0.5kg per kiloliter of the mixed juice.
(2) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% to reach the standard of brewing 12-degree apple dry wine.
(3) Establishing a seed tank: taking 70L of fruit juice in a small jar for standby, activating the activated dry flavor-enhancing yeast, wherein the activation method comprises the following steps: adding 800mg/L juice according to 600-; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several fruit juices into the dissolved aroma-enhancing yeast, measuring the temperature of the activating solution while adding, taking the temperature drop of the fruit juice by 5 deg.C as a breakpoint, continuously activating for 15min, and stopping adding the fruit juice when the temperature difference between the activating solution and the fruit juice is 3 deg.C; mixing the activating solution uniformly into 70-100L of fruit juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
(4) Inoculating aroma-enhancing yeast: adding fruit juice in the seed tank and fruit juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing an open circulation with a flow rate of 4t/h
(5) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, and when the specific gravity of the fermentation liquid is more than 1.030, closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h; until the fermentation is terminated. The end of fermentation was considered when the specific gravity dropped to 0.992. After the main fermentation is finished, soaking for 24-48h at 18-20 ℃.
(6) Separating wine dregs: after the completion of the maceration, the lees were centrifuged repeatedly (5000rpm) until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(7) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8-10d after the glue discharging treatment, and removing the sediments.
(8) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(9) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the applicant finds that the fermented wine body has proper aroma and acidity by crushing the three apples, namely the national light apple, the Australian green apple and the Gala apple respectively, mixing the crushed apples in proportion, squeezing the mixture to obtain juice and then fermenting the juice.
Experiment 2, three ways of clear juice and pomace fermentation after apple mixing and squeezing are adopted:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a grate type squeezer respectively, mixing and squeezing according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple after crushing, collecting fruit juice and fruit residues, mixing according to the ratio of 1:1(kg/L) to obtain mixed juice, adding 50mg/L potassium metabisulfite and VC (VC 20mg/L) in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection.
(2) Dipping the belt skin: adding activated complex enzyme (beta-glucosidase, cellulase and flavor enhancing pectinase at a ratio of 1:2:2) into the mixed juice at a ratio of 50mg/L, and soaking at 3-8 deg.C for 42h under the protection of carbon dioxide (0.5 kg of CO2 gas is filled into each kiloliter of mixed juice).
(3) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% to reach the standard of brewing 12-degree apple dry wine.
(4) Establishing a seed tank: soaking the skin for 24h, taking 70L of mixed juice in a small tank for standby, and activating the activated dry aroma-enhancing yeast, wherein the activation method comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the early stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
(5) Inoculating aroma-enhancing yeast: adding the mixed juice in the seed tank and the mixed juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing open circulation at a flow rate of 4t/h
(6) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, and when the specific gravity of the fermentation liquid is more than 1.030, closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h; until the fermentation is terminated. The end of fermentation was considered when the specific gravity dropped to 0.992. After the main fermentation is finished, dipping for 24-48h at 18-20 ℃.
(7) Separating wine dregs: after the completion of the dipping, the centrifugal separation of the skin and the residue (5000rpm) was repeated until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(8) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8-10d after the glue discharging treatment, and removing the sediments.
(9) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(10) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the applicant finds that the fermented wine body has proper aroma and acidity by using three apples, namely national light, Australian green apple and Gala. By adding the complex enzyme into the mixed juice for immersion fermentation, the dissolution rate and decomposition of flavor precursors in the fruit peel are obviously improved, and the fruit aroma of the cider is greatly improved. In addition, the ratio of the fruit juice to the fruit residues in the mixed juice fermentation also plays an important role in keeping the fragrance of the cider in the subsequent process. The bitter and astringent taste of the wine body can be increased due to the high content of the pomace, the later clarification treatment is not facilitated, and the flavor and the light aroma of the wine body are not prominent due to the low content of the pomace.
Experiment 3, the method of mixing and squeezing the clear juice and the pomace of three apples to obtain the mixed juice, adding the pulp of the Chinese olive and fermenting the low-temperature concentrated juice is adopted, namely the method adopted by the invention comprises the following steps:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a grate type squeezer respectively, mixing and squeezing according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple after crushing, collecting fruit juice and fruit residues, mixing according to the ratio of 1:1(kg/L) to obtain mixed juice, adding 50mg/L potassium metabisulfite and VC (VC 20mg/L) in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection.
(2) Low-temperature concentration of fruit juice: and (3) concentrating the three apple mixed juices by using a low-temperature vacuum concentration device according to the concentration ratio of 5:1 and the rotating speed of 30rpm at 65 ℃. Or concentrating by low-temperature freezing and ice-fishing.
(3) Dipping the belt skin: adding low temperature concentrated juice (ratio of mixed juice to concentrated juice is 6:1-5:1) and crushed immature fructus Canarii albi (fruit age is determined in 8 months, and freezing after fruit drop collection, adding 100g/L mixed juice). Then adding activated beta-glucosidase, cellulase and flavor-enhancing pectinase (1:2:2) (the addition amount is 50mg/L mixed juice), and soaking at 3-8 deg.C for 36-48h under the condition of carbon dioxide protection (the addition amount is 0.5 kg/kiloliter mixed juice).
(4) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% so as to reach the standard of brewing 12-degree apple dry wine.
(5) Establishing a seed tank: soaking the skin for 24h, taking 70L of mixed juice in a small tank for standby, and activating the activated dry aroma-enhancing yeast, wherein the activation method comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
(6) Inoculating aroma-enhancing yeast: adding the mixed juice in the seed tank and the mixed juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing open circulation at a flow rate of 4t/h
(7) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, the specific gravity of the fermentation liquid is found to be N and is more than 1.030, and closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h;
(8) separating wine dregs: after the completion of the dipping, the centrifugal separation of the skin and the residue (5000rpm) was repeated until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(9) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8d-10d after the glue discharging treatment, and removing the sediments.
(10) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(11) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the inventor finds that the fermented wine body has proper aroma and acidity by using three apples, namely national light, Australian green apple and Gala. By adding the complex enzyme into the mixed juice for immersion fermentation, the dissolution rate and decomposition of flavor precursors in the fruit peel are obviously improved, and the fruit aroma of the cider is greatly improved. When the apple juice is concentrated, the apple juice can also be concentrated by adopting a method of freezing at low temperature and then fishing out ice. The crushed immature Chinese olive and apple peel and pulp are mixed for fermentation, the tannin content of the wine is improved, and the thick and heavy feeling and the aftertaste feeling of the wine are obviously enhanced. In addition, the ratio of the fruit juice to the fruit residues in the mixed juice fermentation also plays an important role in keeping the fragrance of the cider in the subsequent process. The bitter and astringent taste of the wine body can be increased due to the high content of the pomace, the later clarification treatment is not facilitated, and the flavor and the light aroma of the wine body are not prominent due to the low content of the pomace.
Experiment 4, three modes of clear juice fermentation raw wine and distilled wine after apple mixing and squeezing are adopted:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a grate type crusher respectively, mixing the crushed apples according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple, squeezing and collecting juice for fermentation, adding 50mg/L potassium metabisulfite and 20mg/L VC in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection.
(2) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% to reach the standard of brewing 12-degree apple dry wine.
(3) Establishing a seed tank: taking 70L of fruit juice in a small jar for standby, activating the activated dry flavor-enhancing yeast, wherein the activation method comprises the following steps: adding 800mg/L juice according to 600-; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several fruit juices into the dissolved aroma-enhancing yeast, measuring the temperature of the activating solution while adding, taking the temperature drop of the fruit juice by 5 deg.C as a breakpoint, continuously activating for 15min, and stopping adding the fruit juice when the temperature difference between the activating solution and the fruit juice is 3 deg.C; uniformly mixing the activating solution into 70-100L of fruit juice prepared at the early stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 ℃ for 16-18 h.
(4) Inoculating aroma-enhancing yeast: adding the mixed juice in the seed tank and the mixed juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing open circulation at a flow rate of 4t/h
(5) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, the specific gravity of the fermentation liquid is found to be N and is more than 1.030, and closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h;
(6) separating wine dregs: after the completion of the maceration, the lees were centrifuged repeatedly (5000rpm) until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(7) Treatment and addition of distilled liquor: distilling the obtained apple fermented wine by using a production device, namely a low-temperature vacuum concentration device, at the rotating speed of 30rpm at 65 ℃, adding the obtained distilled wine into the fermented apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine.
(8) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8-10d after the glue discharging treatment, and removing the sediments.
(9) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(10) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the inventor finds that the fermented wine body has proper aroma and acidity by crushing the Guoguang apples, the Australian green apples and the Gala apples respectively and fermenting the apple juice after being squeezed according to the proportion. And then the distilled liquor of the original liquor is added into the obtained original liquor, so that the fruit aroma of the cider is obviously improved.
Experiment 5, three modes of clear juice after apple mixing and squeezing, pomace fermented raw wine and distilled wine are adopted:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a grate type squeezer respectively, mixing and squeezing according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple after crushing, collecting fruit juice and fruit residues, mixing according to the ratio of 1:1(kg/L) to obtain mixed juice, adding 50mg/L potassium metabisulfite and VC (VC 20mg/L) in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection.
(2) Dipping the belt skin: adding activated complex enzyme (beta-glucosidase, cellulase and flavor enhancing pectinase at a ratio of 1:2:2) into the mixed juice at a ratio of 50mg/L, and soaking at 3-8 deg.C for 42h under the protection of carbon dioxide (0.5 kg of CO2 gas is filled into each kiloliter of mixed juice).
(3) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% to reach the standard of brewing 12-degree apple dry wine.
(4) Establishing a seed tank: soaking the skin for 24h, taking 70L of mixed juice in a small tank for standby, and activating the activated dry aroma-enhancing yeast, wherein the activation method comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
(5) Inoculating aroma-enhancing yeast: adding the mixed juice in the seed tank and the mixed juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing open circulation at a flow rate of 4t/h
(6) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, and when the specific gravity of the fermentation liquid is more than 1.030, closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h; until the fermentation is terminated. The end of fermentation was considered when the specific gravity dropped to 0.992. After the main fermentation is finished, soaking for 24-48h at 18-20 ℃.
(7) Separating wine dregs: after the completion of the dipping, the centrifugal separation of the skin and the residue (5000rpm) was repeated until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(8) Treatment and addition of distilled liquor: distilling the obtained apple fermented wine by using a production device, namely a low-temperature vacuum concentration device, at the rotating speed of 30rpm at 65 ℃, adding the obtained distilled wine into the fermented apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine.
(9) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8-10d after the glue discharging treatment, and removing the sediments.
(10) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(11) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the inventor finds that the fermented wine body has proper aroma and acidity by using three apples, namely national light, Australian green apple and Gala. By adding the complex enzyme into the mixed juice for immersion fermentation, the dissolution rate and decomposition of flavor precursors in the fruit peel are obviously improved, and the fruit aroma of the cider is greatly improved. And then, the distilled liquor of the original liquor is added into the obtained original liquor, so that the fruit aroma of the cider is also obviously improved. In addition, the ratio of the fruit juice to the fruit residues in the mixed juice fermentation also plays an important role in keeping the fragrance of the cider in the subsequent process. The bitter and astringent taste of the wine body can be increased due to the high content of the pomace, the later clarification treatment is not facilitated, and the flavor and the light aroma of the wine body are not prominent due to the low content of the pomace.
Experiment 6, three modes of clear juice, pomace, concentrated juice and Chinese olive fermented wine and distilled wine after apple mixing and squeezing are adopted:
(1) selecting 1000 jin of mature and stored Guoguang, Australian green apple and Gala apple, cleaning, drying surface moisture by cold air, crushing the three apples by a grate type squeezer respectively, mixing and squeezing according to the proportion of 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple after crushing, collecting fruit juice and fruit residues, mixing according to the ratio of 1:1(kg/L) to obtain mixed juice, adding 50mg/L potassium metabisulfite and VC (VC 20mg/L) in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection.
(2) Low-temperature concentration of fruit juice: and (3) concentrating the three apple mixed juices by using a low-temperature vacuum concentration device according to the concentration ratio of 5:1 and the rotating speed of 30rpm at 65 ℃. Or concentrating by low-temperature freezing and ice-fishing.
(3) Dipping the belt skin: adding low temperature concentrated juice (ratio of mixed juice to concentrated juice is 6:1-5:1) and crushed immature fructus Canarii albi (fruit age is determined in 8 months, and freezing after fruit drop collection, adding 100g/L mixed juice). Then adding activated beta-glucosidase, cellulase and flavor-enhancing pectinase (1:2:2) (the addition amount is 50mg/L mixed juice), and soaking at 3-8 deg.C for 36-48h under the condition of carbon dioxide protection (the addition amount is 0.5 kg/kiloliter mixed juice).
(4) Adjusting the sugar degree: measuring the sugar degree of the apple mixed juice, wherein the ratio of sucrose to fructose is 2:1, and adjusting the sugar degree of the mixed juice to 23% so as to reach the standard of brewing 12-degree apple dry wine.
(5) Establishing a seed tank: soaking the skin for 24h, taking 70L of mixed juice in a small tank for standby, and activating the activated dry aroma-enhancing yeast, wherein the activation method comprises the following steps: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
(6) Inoculating aroma-enhancing yeast: adding the mixed juice in the seed tank and the mixed juice in the fermentation tank into the fermentation tank at a ratio of 1:10, and immediately performing open circulation at a flow rate of 4t/h
(7) And (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquid at about 13-15 ℃, the temperature and the specific gravity of the fermentation liquid are recorded, the specific gravity of the fermentation liquid is found to be N and is more than 1.030, and closed circulation with the flow rate of 4-5t/h is carried out every 2-3 h;
(8) separating wine dregs: after the completion of the dipping, the centrifugal separation of the skin and the residue (5000rpm) was repeated until the separated wine base had no large suspended matter, and the centrifugation was stopped.
(9) Treatment and addition of distilled liquor: distilling the obtained apple fermented wine by using a production device, namely a low-temperature vacuum concentration device, at the rotating speed of 30rpm at 65 ℃, adding the obtained distilled wine into the fermented apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine.
(10) Glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine body. During this period, 20g/t potassium metabisulfite and Vc were added to suppress bacterial contamination and prevent browning, respectively. And forming sediments after 8-10d after the glue discharging treatment, and removing the sediments.
(11) And (3) stability treatment: and after the sediment is removed by glue dropping, cooling the fermentation tank, keeping the temperature of the wine body in the tank at-4.5 ℃, and maintaining for 10-14 days.
(12) And (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and microorganisms.
In the production process, the applicant finds that the fermented wine body has proper aroma and acidity by using three apples, namely national light, Australian green apple and Gala. By adding the complex enzyme into the mixed juice for immersion fermentation, the dissolution rate and decomposition of flavor precursors in the fruit peel are obviously improved, and the fruit aroma of the cider is greatly improved. When the apple juice is concentrated, the apple juice can also be concentrated by adopting a method of freezing at low temperature and then fishing out ice. The crushed immature Chinese olive and apple peel and pulp are mixed for fermentation, the tannin content of the wine is improved, and the thick and heavy feeling and the aftertaste feeling of the wine are obviously enhanced. And then, the distilled liquor of the original liquor is added into the obtained original liquor, so that the fruit aroma of the cider is also obviously improved. In addition, the ratio of the fruit juice to the fruit residues in the mixed juice fermentation also plays an important role in keeping the fragrance of the cider in the subsequent process. The bitter and astringent taste of the wine body can be increased due to the high content of the pomace, the later clarification treatment is not facilitated, and the flavor and the light aroma of the wine body are not prominent due to the low content of the pomace.
The applicant has noted that the use of carbon dioxide protection in the process plays a very important role in preventing browning of the wine body. In addition, the centrifugal separation can prevent the wine from contacting with excessive oxygen, thereby not only maintaining the flavor of the wine body, but also preventing the wine body from browning. In addition, the inventor selects the temperature close to the freezing point of wine to be-4.5 ℃, prolongs the cold stabilizing treatment time, accelerates the sedimentation of the precipitate in the wine, and prevents the volatilization and destruction of flavor substances, so the method of cold treatment (long-time treatment) is adopted to remove the precipitate of pigment, protein and the like in the wine so as to achieve the purposes of stabilizing, reducing the sour and astringent taste and making the cider mellow and smooth in mouthfeel.
Experiment 7, the difference of experiment 1 is that the method for fermenting cider by using single variety of cider juice in the experiment:
in the step (1) of the experiment, apples (such as red Fuji) commonly used for cider brewing are used for juicing; meanwhile, after potassium metabisulfite and VC are added in the crushing process, carbon dioxide protection is not adopted. In the step (5), a circulation mode is not selected according to the specific gravity of the fermentation liquor; the wine residue separation mode adopted in the step (6) is membrane filtration, and the egg white powder is not added in the glue discharging operation in the step (7).
Experiment 8, this experiment is experiment 2 only differs in that the experiment employs a single variety of cider and pomace dip fermented cider (ratio not 1: 1):
this example is essentially the same procedure as example 2 above, except that in step (1) an apple (e.g., red Fuji) juice, commonly used in cider brewing, is used; the proportion of the fruit juice and the fruit residues is 2:1(kg/L) of the common proportion of cider brewing, and the potassium metabisulfite and VC are added in the crushing process without adopting carbon dioxide protection; in the step (5), a circulation mode is not selected according to the specific gravity of the fermentation liquor; the wine residue separation mode adopted in the step (6) is membrane filtration, and the egg white powder is not added in the glue discharging operation in the step (7).
The sensory evaluation of the cider obtained in experiments 1 to 8 was compared as follows:
the sensory gradation of flavor and the eating and drinking taste were evaluated in such a manner that 5 persons smell and taste, and the average value of scores after 1-5 points was scored was full of 5 points.
The above description is only for the purpose of illustrating 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 spirit of the present invention are within the scope of the present invention.
Claims (7)
1. A method for brewing dry fermented wine by fermenting apple mixed juice is characterized by comprising the following steps:
1) raw material treatment: cleaning three kinds of mature apples, namely, a national light apple, a Australian green apple and a Gala apple, drying surface moisture by cold air, crushing by using a hurdle type crusher, mixing and squeezing the three kinds of apples according to a weight ratio of a set proportion after being crushed respectively to obtain apple clear juice, mixing the clear juice and pomace according to a weight ratio of 1:1 to obtain mixed juice, adding potassium metabisulfite dissolved in the apple juice and 20-40mg/L Vc according to a ratio of 50-70mg/L in the crushing process, and simultaneously adding 0.5kg of carbon dioxide gas into each kiloliter of the mixed juice for protection; the set proportion in the step 1) is 70% of Guoguang, 15% of Australian green apple and 15% of Gala apple;
2) low-temperature concentration of fruit juice: concentrating the three apple mixed juices by using a low-temperature vacuum concentration device according to a concentration ratio of 5:1 and a rotation speed of 30rpm at 65 ℃;
3) dipping the belt skin: adding low temperature concentrated juice and crushed immature olives to the mixed juice; then adding activated beta-glucosidase, cellulase and flavor enhancing pectinase, wherein the adding amount is 50mg/L of mixed juice; soaking at 3-8 deg.C for 36-48h under carbon dioxide protection; the adding ratio of the mixed juice to the low-temperature concentrated juice is 6:1-5: 1; determining the age of the immature Chinese olive in 8 months, collecting fallen fruits, freezing, and adding 100g/L mixed juice; adding activated beta-glucosidase, cellulase and aroma-enhancing pectinase in the step 3) according to the weight ratio of 1:2: 2;
4) component adjustment: measuring the sugar degree of the apple mixed juice, and adding sugar to adjust the sugar degree of the mixed juice to 23% according to the standard of brewing 12-degree apple dry wine;
5) establishing a flavoring yeast seeding tank: soaking the belt skin in the step 3) for 24 hours, taking 70-100L of mixed juice in a small tank for later use, and activating the activated dry aroma-enhancing yeast;
6) inoculating aroma-enhancing yeast: proportionally adding the mixed juice in the seeding tank into a fermentation tank, and immediately performing open circulation with the flow rate of 4 t/h;
7) and (3) fermentation control: during fermentation, a cooling device is adopted to keep the temperature of the fermentation liquor at 12-15 ℃, and the temperature and specific gravity of the fermentation liquor are recorded; and performing closed circulation according to the specific gravity; when the specific gravity is reduced to 0.992, the fermentation is regarded as terminated; after the main fermentation is finished, soaking for 24-48h at 18-20 ℃;
8) separating wine dregs: after the impregnation is finished, the peel and residue separation is repeatedly carried out, and the centrifugation can be stopped until the separated raw wine has no large suspended matters;
9) treatment and addition of distilled liquor: distilling part of the apple unblended wine by using a low-temperature vacuum concentration device, adding distilled wine bodies into the apple unblended wine, wherein the adding amount of the distilled wine is added according to the final alcohol content requirement of the apple wine;
10) glue discharging treatment: adding bentonite and 0.05g/L egg white powder in an amount of 0.3-0.5g/L, and mixing with wine; 20g/t of potassium metabisulfite and Vc are respectively added during the period to inhibit bacterial pollution and prevent browning; forming sediments after 8d-10d after the glue discharging treatment, and removing the sediments;
11) and (3) stability treatment: cooling the fermentation tank, keeping the temperature of the wine in the fermentation tank at-4.5 deg.C, and maintaining for 10-14 days;
12) and (3) filtering: and filtering the wine body by adopting cross-flow filtration to remove precipitated substances and bacteria.
2. The method for brewing dry fermented wine by fermenting apple juice according to claim 1, wherein the sugar added in step 4) is sucrose and fructose, and the weight ratio of the sucrose to the fructose is 2: 1.
3. The method for brewing dry fermented wine by fermenting apple juice according to claim 1, wherein the activation method in the step 5) is: adding the mixed juice according to the proportion of 600 plus 800 mg/L; firstly, dissolving dry aroma-enhancing yeast in pure water at 36-38 ℃ according to the proportion of 1:10, fully stirring, and activating for 15 min; adding several apple mixed juices into the dissolved aroma-enhancing yeast for several times, measuring the temperature of the activating liquid while adding, taking the temperature of the mixed juice reduced by 5 ℃ as a breakpoint, continuing to activate for 15min, and stopping adding the mixed juice when the temperature difference between the activating liquid and the mixed juice is 3 ℃; mixing the activating solution uniformly into 70-100L of the mixed juice prepared at the previous stage, immediately performing an open circulation with a flow rate of 2t/h, then closing the tank, and culturing at 28 deg.C for 16-18 h.
4. The method for brewing dry fermented wine by fermenting mixed apple juice according to claim 1, wherein the mixed juice in the seeding tank and the mixed juice in the fermentation tank in the step 6) are mixed in a ratio of 1: 10.
5. The method for brewing the dry fermented wine by fermenting the apple juice according to the claim 1, wherein the closed cycle according to the specific gravity in the step 7) is specifically as follows: when the specific gravity is more than 1.001, the closed circulation with the flow rate of 4-5t/h is carried out every 2-3h, and when the specific gravity is less than 1.001, the closed circulation with the flow rate of 4-5t/h is carried out every 8 h.
6. The method for brewing dry fermented wine by fermenting apple juice according to claim 1, wherein the peel and residue separation in step 8) is performed by centrifugal separation.
7. The method for brewing dry fermented wine by fermenting apple juice according to claim 1, wherein the rotation speed of the low-temperature vacuum concentration device in the step 9) is 30 rpm; the temperature conditions were 65 ℃.
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 CN107365655A (en) | 2017-11-21 |
| CN107365655B true 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) |
Families Citing this family (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 |
| CN110564561B (en) * | 2019-10-18 | 2023-03-28 | 河北科技师范学院 | Fruit wine aroma enhancement brewing process using cutinase |
| CN111647474B (en) * | 2020-07-16 | 2023-04-28 | 德州奥德曼葡萄酒庄有限公司 | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug |
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60180574A (en) * | 1984-02-25 | 1985-09-14 | Kozo Yagi | Brewing of persimmon wine |
| 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 |
| CN103981051B (en) * | 2014-05-13 | 2016-06-29 | 新疆农业科学院吐鲁番农业科学研究所 | A kind of mulberry fruit leaf fermented wine and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710630109.7A patent/CN107365655B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 (1)
| Title |
|---|
| 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;刘婧琳;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑（月刊）》;20130115;第24页第2.1、2.2节及第30页第4节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107365655A (en) | 2017-11-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107365655B (en) | Method for brewing dry fermented wine by fermenting apple mixed juice | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| CN109181977B (en) | Low-methanol mango sugarcane wine and brewing method thereof | |
| CN103103067B (en) | Production method of ice date wine | |
| CN106754099B (en) | Brewing process of cherry wine | |
| CN102093940B (en) | Process for brewing selenium-enriched dry red wine | |
| CN112251311B (en) | Method for brewing cider fruits by using Kluyveromyces marxianus | |
| CN113444606A (en) | Preparation method of fruity compound wine | |
| Joshi et al. | Wines: White, red, sparkling, fortified, and cider | |
| CN101455355A (en) | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN102212431A (en) | Productive technology for ice red grape wine | |
| CN102268384A (en) | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same | |
| CN102174348B (en) | Brewing method of medlar grape dry red wine | |
| CN101709255B (en) | Kiwifruit light type dry wine and preparation method thereof | |
| CN111363686B (en) | Yeast for brewing aromatized wine and application and method thereof | |
| CN109181976B (en) | Low-alcohol green plum wine and production method thereof | |
| CN116042341A (en) | Brewing technical method of medlar distilled liquor | |
| CN109793131A (en) | A kind of preparation method of plum fruit vinegar beverage | |
| CN114525187A (en) | Brewing process of blueberry fruit wine | |
| CN112251314A (en) | Production process of nitraria fruit wine | |
| CN106987489B (en) | Brewing method and application of fragrant jade dry white wine |
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 |