CN108410628A - The preparation method of applejack - Google Patents
The preparation method of applejack Download PDFInfo
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- CN108410628A CN108410628A CN201810416857.XA CN201810416857A CN108410628A CN 108410628 A CN108410628 A CN 108410628A CN 201810416857 A CN201810416857 A CN 201810416857A CN 108410628 A CN108410628 A CN 108410628A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of preparation methods of applejack, include the following steps：S1:The apple of picking is crushed into mashing, pectase, tannin, potassium metabisulfite, low temperature juice is added in the obtained product of mashing；S2：Potato protein concentrate is added by the polyphenol oxidase substance in floatation removal apple in juice being collected into, obtains apple clear juice；S3：The pH value and proportion of the apple clear juice described in S2 are measured, and pH value is adjusted to 3.4~3.6, proportion is adjusted to 1.075~1.088, ferments；S5：It waits for fermentation ends, plays glue to clarify respectively, filtered after freezing, collect filtrate；S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the high quality apple wine.The mouthfeel that the present invention is effectively improved applejack is allowed to more soft mellow and full and does not lose salubrious balance, while improving the biological stability of applejack；On the other hand the apple present situation that product quality declines, Sales Channel is single caused by storage condition condition is improper is solved by effective.
Description
Technical field
The present invention relates to brewing technical field more particularly to a kind of preparation methods of applejack.
Background technology
Applejack is second-biggest-in-the-world fruit wine, and yield is only second to grape wine.China is apple production big country, is united according to data
Meter, the apple production of China in the latest 20 years are sure to occupy first place in the world.But current apple major consumers mode is still with fresh food
It is main, so as to cause largely surplus fruit accumulation, it can only finally rot and throw away.Brewing materials-apple of applejack it is resistance to
Storage characteristic makes applejack that there is longer production season, the high feature of Brewing equipment utilization rate to make the latent of apple liquor brewing
Power further shows.China greatly develops the process deeply industry of apple in recent years, and China is used for the apple of deep processing only at present
The 6% of total output is accounted for, far below the 75% of 23% and developed country of global average level.Therefore exploitation China's apple is deep
Fabricated product industry needs further to be developed.
Intact cell is destroyed in fruit is broken and process of squeezing the juice, polyphenol substance fully connects with polyphenol oxidase (PPO)
It touches, quinone is faced by enzymatic oxidation formation, after quinoid substance is formed, since quinones has very strong oxidability,
Under certain external condition, promote a series of oxidation polymerization of compounds, forms brown material.Applejack due to its contain it is abundant
Polyphenol substance and be extremely easy to happen oxidation, limit the development of applejack.
Based on this, a kind of problem of oxidation that can make full use of and solve applejack in brewing process is provided, brewing has
Nutritive value and the Fruity type apple wine product of abundant mouthfeel have very important significance.
Invention content
The technical problem to be solved in the present invention is to provide a kind of preparation methods of applejack, solve applejack and are making
Oxidizable problem in journey.
In order to solve the above-mentioned technical problem, the technical scheme is that：
A kind of preparation method of applejack, includes the following steps,
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, low temperature juice；
S2：Potato protein concentrate is added by the polyphenol oxidase substance in floatation removal apple in juice being collected into, obtains apple
Fruit juice；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and pH value is adjusted to 3.4~3.6, proportion is adjusted to
1.075~1.088, it ferments, control fermentation temperature is no more than 20 DEG C, waits for that apple clear juice temperature reaches 15~17 DEG C, access
Yeast and yeast food；When juice proportion is down to 1.050, addition is inorganic nitrogen-sourced；
S4：Alcoholic fermentation terminates the later stage, and the apple clear juice inoculating lactic acid bacterium of proportion half at 1.010 carries out part apple breast
Fermentation, in addition the apple clear juice continuation alcoholic fermentation of half；
S5：It waits for fermentation ends, plays glue to clarify respectively, filtered after freezing, collect filtrate；
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Preferably, in the S1, in the S1, the addition of pectase is 40~60mg/L, tannin addition is
190~210g/kL, 60~80mg/L of potassium metabisulfite.
Preferably, in the S2, the dosage of the Potato protein concentrate is 3~9g/HL；Floatation is specially：Flow velocity 6~
8L/ minutes, pressure was less than 6bar, and suspend processing 4~6 hours.
Preferably, in the S3, the addition of yeast is 190~210g/kL, and the addition of yeast food is
The addition of 190~210g/kL, inorganic nitrogen nutrient are 190~210g/kL.
Preferably, in the S5, lower glue is carried out with Potato protein concentrate.
Preferably, the crushing process and fermentation later stage, are filled with carbon dioxide.
The present invention has the characteristics that following and advantageous effect：Floatation process, floatation equipment combination potato are used in the present invention
The method of albumen substantially increases the speed of removal readily oxidizable substance and clear quality.Potato protein concentrate is as a kind of plant egg
In vain, more safety.While ensureing quality and efficiency, the color and mouthfeel of applejack are more improved.Using a part of apple
Milk fermentation another part is not allocated after malic-lactic acid fermentation, and the mouthfeel to improve applejack is allowed to more soft mellow and full and does not lose salubrious flat
Weighing apparatus, while the biological stability of applejack is improved, while abundant nutrition substance in ensureing its apple, it is ensured that applejack
High-quality mouthfeel.By effective solution apple, product quality decline, Sales Channel are single caused by storage condition condition is improper
Present situation, to pushing agricultural industry transition and upgrade etc. all to have a very important significance.
Description of the drawings
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention without having to pay creative labor, may be used also for those of ordinary skill in the art
With obtain other attached drawings according to these attached drawings.
Fig. 1 is the flow chart in the embodiment of the present invention.
Specific implementation mode
The specific implementation mode of the present invention is described further below in conjunction with the accompanying drawings.It should be noted that for
The explanation of these embodiments is used to help understand the present invention, but does not constitute limitation of the invention.In addition, disclosed below
The each embodiment of the present invention in involved technical characteristic can be combined with each other as long as they do not conflict with each other.
A kind of preparation method of applejack, as shown, being as follows：
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, the juice under 6~8 DEG C of low temperature, time are 1-2 days；Wherein the addition of pectase is 40~60mg/L, tannin adds
It is 190~210g/kL, 60~80mg/L of potassium metabisulfite to enter amount；
S2：By juice being collected by floatation process, the polyphenol oxidase substance in Potato protein concentrate removal apple is added,
4~the 6h of processing that suspends obtains apple clear juice, and the wherein dosage of Potato protein concentrate is 3~9g/HL；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and the pH value of apple clear juice is adjusted to 3.4~3.6,
Proportion is adjusted to 1.075~1.088, and control fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol~12%vol., waits for apple
Fruit juice temperature reaches 15~17 DEG C, accesses yeast and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；
Wherein the addition of yeast is 190~210g/kL, and the addition of yeast food is 190~210g/kL, inorganic nitrogen nutrient
Addition is 190~210g/kL.
S4：Alcoholic fermentation terminates the later stage, and proportion half inoculating lactic acid bacterium at 1.010 carries out part malic-lactic acid fermentation, wherein
In every kilolitre apple clear juice, the addition of lactic acid bacteria is 50g；In addition half continues alcoholic fermentation；
S5：It waits for fermentation ends, glue is played to clarify respectively, filtered after being freezed at -4.5 DEG C~-5.5 DEG C, collect filtrate；Lower glue it
Preceding addition potassium metabisulfite, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Embodiment one
A kind of preparation method of applejack, as shown, being as follows：
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, the juice under 6 DEG C of low temperature, time are 1 day；Wherein, the addition of pectase is 40mg/L, the addition of tannin is
190g/kL, potassium metabisulfite addition be 60mg/L；
S2：By juice being collected by floatation process, the polyphenol oxidase substance in Potato protein concentrate removal apple is added,
The processing 4h that suspends obtains apple clear juice, and the wherein dosage of Potato protein concentrate is 3g/HL；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and the pH value of apple clear juice is adjusted to 3.4, is controlled
Fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol~12%vol., waits for that apple clear juice temperature reaches 15 DEG C, accesses ferment
Female and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage, which is filled with carbon-dioxide protecting, to prevent
Oxidation；Wherein in every kilolitre apple blueness juice, the addition of yeast is 190g/kL, and the addition of yeast food is 190g/
The addition of kL, inorganic nitrogen nutrient are 190g/kL.
S4：Alcoholic fermentation terminates the later stage, and proportion half inoculating lactic acid bacterium at 1.010 carries out part malic-lactic acid fermentation, wherein
In every kilolitre apple clear juice, the addition of lactic acid bacteria is 50g；In addition half continues alcoholic fermentation；
S5：It waits for fermentation ends, glue is played to clarify respectively, filtered after being freezed at -4.5 DEG C, collect filtrate；It is added before lower glue inclined
Potassium acid sulfite, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Embodiment two
A kind of preparation method of applejack, as shown, being as follows：
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, the juice under 7 DEG C of low temperature, time are 1.5 days；The addition of wherein pectase is 50mg/L, tannin addition is
200g/kL, potassium metabisulfite 70mg/L；
S2：By juice being collected by floatation process, the polyphenol oxidase substance in Potato protein concentrate removal apple is added,
The processing 5h that suspends obtains apple clear juice, and the wherein dosage of Potato protein concentrate is 5g/HL；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and the pH value of apple clear juice is adjusted to 3.45, is controlled
Fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol~12%vol., waits for that apple clear juice temperature reaches 16 DEG C, accesses ferment
Female and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage, which is filled with carbon-dioxide protecting, to prevent
Oxidation；Wherein the addition of yeast is 200g/kL, and the addition of yeast food is 200g/kL, the addition of inorganic nitrogen nutrient
For 200g/kL.
S4：Alcoholic fermentation terminates the later stage, and proportion half inoculating lactic acid bacterium at 1.010 carries out part malic-lactic acid fermentation, wherein
In every kilolitre apple clear juice, the addition of lactic acid bacteria is 50g；In addition half continues alcoholic fermentation；
S5：It waits for fermentation ends, glue is played to clarify respectively, filtered after being freezed at -4.5 DEG C, collect filtrate；It is added before lower glue inclined
Potassium acid sulfite, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Embodiment three
A kind of preparation method of applejack, as shown, being as follows：
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, the juice under 7 DEG C of low temperature, time are 1.5 days；The addition of wherein pectase is 50mg/L, tannin addition is
200g/kL, potassium metabisulfite 70mg/L；
S2：By juice being collected by floatation process, the polyphenol oxidase substance in Potato protein concentrate removal apple is added,
The processing 5h that suspends obtains apple clear juice, and the wherein dosage of Potato protein concentrate is 7g/HL；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and the pH value of apple clear juice is adjusted to 3.5, is controlled
Fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol~12%vol., waits for that apple clear juice temperature reaches 16 DEG C, accesses ferment
Female and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage, which is filled with carbon-dioxide protecting, to prevent
Oxidation；Wherein the addition of yeast is 200g/kL, and the addition of yeast food is 200g/kL, the addition of inorganic nitrogen nutrient
For 200g/kL.
S4：Alcoholic fermentation terminates the later stage, and proportion half inoculating lactic acid bacterium at 1.010 carries out part malic-lactic acid fermentation, wherein
In every kilolitre apple clear juice, the addition of lactic acid bacteria is 50g；In addition half continues alcoholic fermentation；
S5：It waits for fermentation ends, glue is played to clarify respectively, filtered after being freezed at -4.5 DEG C, collect filtrate；It is added before lower glue inclined
Potassium acid sulfite, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Example IV
A kind of preparation method of applejack, as shown, being as follows：
S1:The apple of picking is crushed into mashing, pectase, tannin, weighting is added in the obtained product of mashing
Potassium sulfite, the juice under 8 DEG C of low temperature, time are 2 days；The addition of wherein pectase is 60mg/L, tannin addition is
210g/kL, potassium metabisulfite 80mg/L；
S2：By juice being collected by floatation process, the polyphenol oxidase substance in Potato protein concentrate removal apple is added,
The processing 6h that suspends obtains apple clear juice, and the wherein dosage of Potato protein concentrate is 9g/HL；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and the pH value of apple clear juice is adjusted to 3.6, is controlled
Fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol~12%vol., waits for that apple clear juice temperature reaches 17 DEG C, accesses ferment
Female and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage, which is filled with carbon-dioxide protecting, to prevent
Oxidation；Wherein the addition of yeast is 210g/kL, and the addition of yeast food is 210g/kL, the addition of inorganic nitrogen nutrient
For 210g/kL..
S4：Alcoholic fermentation terminates the later stage, and proportion half inoculating lactic acid bacterium at 1.010 carries out part malic-lactic acid fermentation, wherein
Wherein in every kilolitre apple blueness juice, the addition of lactic acid bacteria is 50g；In addition half continues alcoholic fermentation；
S5：It waits for fermentation ends, glue is played to clarify respectively, filtered after being freezed at -5.5 DEG C, collect filtrate；It is added before lower glue inclined
Potassium acid sulfite, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the Gao Pin
Matter applejack.
Comparative example one：Mixed juice fermentation
The present embodiment provides a kind of preparation methods of high quality apple wine, include the following steps：
S1：The squeezing of cider
The apple of picking is crushed into mashing, pectase is added in the obtained product of mashing, tannin, lays particular stress on sulfurous
Sour potassium, the juice under 6 DEG C of low temperature, time are 1 day；The addition of wherein pectase is 40mg/L, the addition of tannin is 190g/
KL, potassium metabisulfite addition be 60mg/L；
S2：Inoculation fermentation after adjustment
The measurement that apple clear juice carries out proportion and pH value is obtained to S1, and the pH value of apple clear juice is adjusted to 3.4, is controlled
Fermentation temperature is no more than 20 DEG C, and target wine degree is 10%vol.~12%vol., waits for that apple clear juice temperature reaches 15 DEG C, accesses ferment
Female and yeast food ferments, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage, which is filled with carbon-dioxide protecting, to prevent
Oxidation；Wherein the addition of yeast is 190g/kL, and the addition of yeast food is 190g/kL, the addition of inorganic nitrogen nutrient
For 190g/kL.
S3：Part malic-lactic acid fermentation
When proportion is down to 1010, a tank inoculating lactic acid bacterium 50g/KL, another tank continues alcoholic fermentation.And filling CO 2
It is protected.
S4:Lower glue clarification
Wait for that fermentation ends, lower glue clarification filter after -4.5 DEG C of freezings, collect filtrate；It is added before lower glue and lays particular stress on sulfurous acid
Potassium, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S5：Allotment
It is suitable by being found after the applejack of malic-lactic acid fermentation and without the applejack progress proportioning test of malic-lactic acid fermentation
Ratio allocated, obtain the high quality apple wine.
Comparative example two：Part fermentation of clear juice
The present embodiment provides a kind of preparation methods of high quality apple wine, include the following steps：
S1：The squeezing of cider
The apple of picking is crushed into mashing, pectase is added in the obtained product of mashing, tannin, lays particular stress on sulfurous
Sour potassium, the juice under 6 DEG C of low temperature, time are 1 day；The addition of wherein pectase is 40mg/L, the addition of tannin is 190g/
KL, potassium metabisulfite addition be 60mg/L；
S2：Filtering and removing slag
The cider of S1 processing is filtered slagging-off, collects filtrate.
S3：Inoculation fermentation after adjustment
The measurement that cider carries out proportion and pH value is obtained to S2, and the pH value of apple clear juice is adjusted to 3.4, control is sent out
Ferment temperature is no more than 20 DEG C, and target wine degree is 10%vol.~12%vol., waits for that apple clear juice temperature reaches 15 DEG C, accesses yeast
It ferments with yeast food, until when 1.050, adds inorganic nitrogen nutrient；The fermentation later stage is filled with the anti-block of carbon-dioxide protecting
Change；Wherein the addition of yeast is 190g/kL, and the addition of yeast food is 190g/kL, and the addition of inorganic nitrogen nutrient is
190g/kL。
S4：Part malic-lactic acid fermentation
When proportion is down to 1010, a tank inoculating lactic acid bacterium 50g/KL, another tank continues alcoholic fermentation.And filling CO 2
It is protected.
S5:Lower glue clarification
Wait for that fermentation ends, lower glue clarification filter after -4.5 DEG C of freezings, collect filtrate；It is added before lower glue and lays particular stress on sulfurous acid
Potassium, and recycle, wherein the dosage of potassium metabisulfite is 60mg/L.
S6：Allotment
It is suitable by being found after the applejack of malic-lactic acid fermentation and without the applejack progress proportioning test of malic-lactic acid fermentation
Ratio allocated, obtain the high quality apple wine.
The product type of 1. raw material of the present invention of table
By floatation process and Potato protein concentrate combine in the way of can fast and effeciently remove polyphenol oxidizable in applejack
Substance so that the cider before fermentation is more clarified, fragrance is purer, color is brighter.
1. Turbidity measurement
Transmissometer principle：When passing through solution by the collimated light beam that light source is sent out, the suspended matter in water can hinder, one
Divided beams is absorbed and is scattered, and another part penetrates solution.Using the transmissometer of Shanghai Xin Rui instrument and meters Co., Ltd
WGZ-3A detects the clarity of cider, takes cider 18mL to be put into transmissometer and is measured, every group do it is parallel three times
After be averaged.
The cider turbidity value of 2. Different treatments of table processing
By upper table data it is found that the technique combined using floatation process and Potato protein concentrate can be effectively reduced cider
Turbidity, and quickly and effectively.Although the time and efforts that filtering and removing slag can also reduce the clarity of cider but spend is longer,
It is higher to implement cost.And clarity is too low may influence follow-up fragrance and mouthfeel.Embodiment one, two, three, four can
The dosage of Potato protein concentrate can further be considered according to cost and raw material by reaching the turbidity requirement of fermentation.
2. sensory evaluation
Applejack after Different treatments are fermented determines that allotment obtains high-quality after matching by sample proportioning test
Applejack.And the taster of profession and 10 people of winemaker having wide experience is engaged to carry out sensory evaluation.Remove best result with
Result is averaged after minimum point, obtains following result.
It is as follows according to the index of national standard sensory evaluation and method：
Appearance：Under suitable light (non-direct sunlight), with hand-held bottom of a cup or glass column is grasped, is cheered neat
Eyebrow observes the color and luster of wine in cup, transparency and clarification degree with eye, and whether there is or not precipitation and suspended matters.
Fragrance：It is repeatedly fragrant with nasil under static state, then wineglass handful is shaken hands among the palm, wine is made to heat slightly, and
Wineglass is shaken, wine sample in cup is made to be distributed on wall of cup, wineglass is placed in below nostril at leisure, its fragrance that volatilizees of smelling is differentiated
Fruity, aroma or whether other an unusually sweet smell, write out comment.
Flavour：A small amount of sample is drunk in mouth, is evenly distributed as much as possible in gustatory area, carefully tastes, after having clear impression
It swallows, then knows from experience taste after mouthfeel, record taste characteristics.
Typicalness：According to comprehensive analysis the characteristics of appearance, fragrance, flavour, the power of its type, style and typicalness is evaluated
Degree writes out conclusion opinion (or comment)
3. applejack organoleptic indicator of table evaluates
By the sensory evaluation to applejack it is found that adding the technique of Potato protein concentrate quickly to eliminate easy oxygen using floatation process
The polyphenols of change, the obtained applejack that finally ferments does not generate brown stain, and clarification is bright, and fragrance is also pure and fresh pleasant,
Mouthfeel balances, and has the typicalness of applejack, overall merit higher.But mixed juice fermentation is not due to removing oxidizable Polyphenols
Substance, the final applejack beaten generate brown stain, and the fragrance obtained since turbidity is excessively high is also not pure pure and fresh enough, comprehensive score
It is relatively low.The dynamics of filtering and removing slag is too big, causes the thing of some fruity excessively to be removed so that the face of the applejack finally to ferment
All than thin, comprehensive score is not also high for color, fragrance and flavour.
Mouth can be obtained by carrying out allotment in proportion with the applejack by malic-lactic acid fermentation and the applejack without malic-lactic acid fermentation
It is moderate to feel equilibrium acidity, pure and fresh tasty and refreshing applejack.
Embodiments of the present invention are explained in detail above in association with attached drawing, but the present invention is not limited to described implementations
Mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiments
A variety of change, modification, replacement and modification are carried out, are still fallen in protection scope of the present invention.
Claims (6)
1. a kind of preparation method of applejack, it is characterised in that：Include the following steps,
S1:The apple of picking is crushed into mashing, pectase is added in the obtained product of mashing, tannin, lays particular stress on sulfurous
Sour potassium, low temperature juice；
S2：Potato protein concentrate is added by the polyphenol oxidase substance in floatation removal apple in juice being collected into, it is clear to obtain apple
Juice；
S3：The pH value and proportion of the apple clear juice described in S2 are measured, and pH value is adjusted to 3.4~3.6, extremely than recanalization
1.075~1.088, it ferments, control fermentation temperature is no more than 20 DEG C, waits for that apple clear juice temperature reaches 15~17 DEG C, access
Yeast and yeast food；When proportion is down to 1.050, addition is inorganic nitrogen-sourced；
S4：The apple clear juice inoculating lactic acid bacterium in alcoholic fermentation later stage, proportion half at 1.010 carries out part malic-lactic acid fermentation, separately
The apple clear juice of outer half continues alcoholic fermentation；
S5：It waits for fermentation ends, plays glue to clarify respectively, filtered after freezing, collect filtrate；
S6：It will be allocated by the filtrate of malic-lactic acid fermentation and without the filtrate of malic-lactic acid fermentation, obtain the high-quality apple
Fruit wine.
2. the preparation method of applejack according to claim 1, it is characterised in that：In the S1, the addition of pectase
Amount is 40~60mg/L, tannin addition is 190~210g/kL, 60~80mg/L of potassium metabisulfite.
3. the preparation method of applejack according to claim 1, it is characterised in that：In the S2, the Potato protein concentrate
Dosage is 3~9g/HL；Floatation is specially：Flow velocity 6~8L/ minutes, pressure are less than 6bar, and suspend processing 4~6 hours.
4. the preparation method of applejack according to claim 5, it is characterised in that：In the S3, the addition of yeast
For 190~210g/kL, the addition of yeast food is 190~210g/kL, the addition of inorganic nitrogen nutrient is 190~
210g/kL。
5. the preparation method of applejack according to claim 1, it is characterised in that：In the S5, carried out with Potato protein concentrate
Lower glue.
6. the preparation method of applejack according to claim 1, it is characterised in that：The crushing process and fermentation later stage,
It is filled with carbon dioxide.
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| CN201810416857.XA Pending CN108410628A (en) | 2018-05-03 | 2018-05-03 | The preparation method of applejack |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103333767A (en) * | 2013-06-24 | 2013-10-02 | 车兴朝 | Cider preparation process and usage thereof |
| CN105960450A (en) * | 2014-01-21 | 2016-09-21 | 科.汉森有限公司 | Production of a low-alcohol fruit beverage |
| CN106754172A (en) * | 2016-12-16 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of fruit flavoured type spirit |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
| CN107541381A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of apple fruit wine and production method |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103333767A (en) * | 2013-06-24 | 2013-10-02 | 车兴朝 | Cider preparation process and usage thereof |
| CN105960450A (en) * | 2014-01-21 | 2016-09-21 | 科.汉森有限公司 | Production of a low-alcohol fruit beverage |
| CN107541381A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of apple fruit wine and production method |
| CN106754172A (en) * | 2016-12-16 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of fruit flavoured type spirit |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
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Application publication date: 20180817 |