CN110373301A - A kind of brewing method of alcoholic strength low applejack - Google Patents
A kind of brewing method of alcoholic strength low applejack Download PDFInfo
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- CN110373301A CN110373301A CN201910666510.5A CN201910666510A CN110373301A CN 110373301 A CN110373301 A CN 110373301A CN 201910666510 A CN201910666510 A CN 201910666510A CN 110373301 A CN110373301 A CN 110373301A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
- C12G3/025—Low-alcohol beverages
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The present invention provides a kind of brewing methods of alcoholic strength low applejack, it is characterized in that, include: to select Fuji apple as liquor-making raw material, washes with water, dry, remove fruit stone, it is cut into apple block, apple block is soaked in 5~15min in compound colour protecting liquid, is pulled out, crusher juicing, obtains the apple pulp of 100% mass concentration；Solution, pasteurize adjust total sugar content and total acid content, and fermentation obtains applejack；Lower glue clarifying treatment is carried out, after refrigeration 2-5 days, filtering is canned to get alcoholic strength low applejack finished product.The applejack color light golden rod yellow that the present invention makes, clarification is bright, and wine body gracefulness is soft, and the smell of fruits is very sweet and fine and smooth, and sweet mouthfeel is moderate, salubrious pleasant, is a sutable for men, women, and children, the fruit wine drink of nutrient health.
Description
Technical field
The present invention relates to a kind of brewing methods of alcoholic strength low applejack, especially relate at the color protection to cider
The addition of reason, double enzyme-linked synthase solutions and a kind of commercial yeast uses, and belongs to food brewing technical field.
Background technique
China is the country that apple production is most in the world, and annual output accounts for about the 46% of world's apple total output.To comprehensive
Close using apple resource improve Apple Industry economic benefit, the deep process technology for improving apple be exactly solve the problems, such as must be by it
Road, be wherein worth Devoting Major Efforts To Developing in deep processing series of products is exactly applejack.In the world, applejack is a kind of yield
It is only second to the fruit wine of grape wine, applejack belongs to public circulation product in countries such as English, method, beauty, morals, applejack mellow in taste,
Fruity is graceful, and unique style more remains the nutritional ingredient in apple, and the wine than grain fermentation is more being rich in nutrition.Apple
Wine contains high-caliber polyphenoils, has healthcare function, can also adjust human metabolism, promote blood circulation, helps and disappear
Change, softening blood vessel, the generation for preventing the diseases such as cardiovascula arteriosclerosis.
Common applejack is mostly static wine or artificial fizz, and alcohol content is usually 8~12%vol, with fresh apple
Concentrated apple juice living is raw material brewing.Since there are also several factors to influence its quality, fermentation condition for the production procedure of applejack
It is directly related to quality, stability, flavor and the period of storage of applejack, therefore in order to guarantee the industrialized production of applejack
Quality, it is particularly significant to the further discussion of apple wine brewage technology.Apple liquor brewing in existing applejack brewing technique
Period is long, and the nutritional ingredient and flavor loss of apple itself are serious, and taste is bad, the technical problem of fragrance deficiency.
Summary of the invention
It is an object of the present invention to provide a kind of alcoholic strength is lower, it is suitable for drinking, gives off a strong fragrance, the alcoholic strength low apple of good mouthfeel
The brewing method of fruit wine.
In order to achieve the above object, the present invention provides a kind of brewing methods of alcoholic strength low applejack, which is characterized in that
Include:
Step 1: selecting Fuji apple as liquor-making raw material, wash with water, dry, remove fruit stone, be cut into apple block；
Step 2: preparing compound colour protecting liquid, the compound colour protecting liquid contains ascorbic acid, cysteine and pyrosulfurous acid
Potassium, dissociate in compound colour protecting liquid SO2Content be 60~80mg/L, apple block is soaked in 5~15min in compound colour protecting liquid,
It pulls out, crusher juicing does not add water, obtains the apple pulp of 100% mass concentration；
Step 3: by cellulase and pectase with the weight ratio of 1:0.9-1.1, respectively with 50mg/L~60mg/L's
Additive amount is added in the resulting apple pulp of step 2, and constant temperature digests 0.5-1.5h at 50~60 DEG C, is stood clarification, is used yarn
After cloth filtering, 5~8min, isolated apple clear juice are centrifuged with cryogenic freezing centrifuge；
Step 4: the resulting apple clear juice of step 3 being subjected to pasteurize, is cooled to 2-5 DEG C；
Step 5: sucrose is added in step 4 gained apple clear juice and adjusts total sugar content, is measured with hand refractometer solvable
Property solid content be 18~20 ° of Brix, be added citric acid, in the adding procedure of citric acid detect cider pH variation,
Finally cider pH value is measured in 3.30-3.50；
Step 6: yeast being carried out to the activation of 15~30min with 32~35 DEG C, 1.5-2.5wt% sucrose water, is activated
Yeast juice afterwards the yeast juice after activation is added in the cider that step 5 obtains, and the additive amount of yeast is 0.06~0.09g/
Cider is put into biochemical cultivation case and fermented by L, and when alcoholic strength is in 2-8vol%, cooling is refrigerated, and terminates fermentation, obtains apple
Fruit wine；
Step 7: bentonite and chitosan being added in distilled water according to the weight ratio of 1:0.8-1.2, after mixing evenly
Sealing stands 24~36h, resulting mixed liquor is added to step 6 institute according to the volume ratio (mixed liquor: applejack) of 1:8-12
Lower glue clarifying treatment is carried out in obtained applejack, the total addition level of bentonite and chitosan in applejack is 0.06~1g/L,
After standing clarification 3~5 days, it is separated by filtration；
Step 8: after the applejack after step 7 is separated by filtration refrigerates 2-5 days, filtering is canned to get alcoholic strength low apple
Wine finished product.
Preferably, any anti-corrosion is not added without artificial addition water in the brewing process of the alcoholic strength low applejack
Agent.
Preferably, the yeast in the step 6 is commercial yeast: the primary bodyguard grape wine fruit wine special yeast of Supreme Being.
Preferably, the bentonite in the step 7 is the primary bodyguard bentonite of Supreme Being.
Preferably, the alcoholic strength of the alcoholic strength low applejack finished product is 3%vol, and total sugar content is 16 ° of Brix, always
Acid content (being calculated with tartaric acid) is 8.0g/L.
Preferably, the size of the apple block in the step 1 is 3-5cm.
Preferably, the pasteurize includes that apple clear juice is heated to 68~70 DEG C, keeps temperature 25-35min.
Preferably, in the step 6 alcoholic strength of applejack in 3-5vol%.
Preferably, the volume ratio of yeast and sucrose water is 1:8-12 in the step 6.
Preferably, the fermentation time in the step 6 is 5-10 days, fermentation assistant, earlier fermentation is added within second day
Timing tank switching is wanted, 5~15min, ferment middle sealed fermenting tank are stirred, yeast carries out alcohol hair under conditions of anoxic, anaerobic
Ferment.
Preferably, the alcoholic strength of the alcoholic strength low applejack is 3-5%vol, and total sugar content is 16-18 ° of Brix, always
Acid content (being calculated with tartaric acid) is 8.0g-10.0/L.
Preferably, the compound colour protecting liquid contain 0.2-0.3wt% ascorbic acid, 0.07-0.1wt% cysteine and
0.125-0.2wt% potassium metabisulfite is prepared by the way that ascorbic acid, cysteine and potassium metabisulfite to be dissolved in distilled water
It obtains, dissociate SO in compound colour protecting liquid2Content be 60mg/L-80mg/L.
Compared with prior art, the beneficial effects of the present invention are:
1, brewing method of the invention includes the color protection treatment to cider, cellulase and the double enzyme-linked synthase of pectase
Solution, pasteurization, alcoholic fermentation, and the bentonite and chitosan that use add the lower glue clarification for carrying out applejack jointly, finally
Deepfreeze is carried out to finished product.The applejack selects 100% dew fresh Fuji apple juice, and nothing artificially adds in brewing process
Add water, do not add any preservative, be only 3%vol using the applejack alcoholic strength that this method is made, total sugar content is 16 °
Brix, total acid content (being calculated with tartaric acid) are 8.0g/L, and total sulfur dioxide is 100mg/L (being lower than national standard 200mg/L),
Belong to a low wine degree type fruit wine.The disadvantages of nutrient component damages, fragrance are insufficient, wine body is insufficient in the prior art is overcome, and
It is lower to obtain a kind of alcoholic strength, is suitable for drinking, gives off a strong fragrance, the alcoholic strength low applejack of good mouthfeel.
2, the fermenting microbe used in the present invention is commercial yeast: the primary bodyguard grape wine fruit wine special yeast of Supreme Being.The strain energy
Make rapid inspiration of fermenting, and ferment completely, to the Nai Dugao of alcohol, the nitrogen content needed in fermentation process is few, and generation is waved
It turns sour and H2The amount of S is few, can preferably retain the fragrance that fruit itself contains.This applejack does not add any preservative, leads to
Spontaneous fermentation is crossed to form.
3, the present invention passes through some preliminary experiments, it is determined that the formula of colour protecting liquid.Improve traditionally single after juicing make
Use SO2The method of color protection reduces the health hazard that may cause, while also assuring the effect of color protection, effectively prevents
The brown stain of cider ensure that the color and quality of applejack.
4, the method that both double enzyme enzymatic hydrolysis and chitosan, bentonite combine, wine body warp have been respectively adopted in present invention clarification
After fermentation reaches technical indicator, low temperature terminates fermentation, and obtained aroma of cider is abundant, the peculiar flavour with apple, color
Pool is golden yellow, and clarification is bright, and entrance is salubrious, and lasting is abundant, and organoleptic indicator is good.
5, the alcoholic strength for the applejack that the present invention obtains is lower, only 3%vol, has in sugariness and acidity well
Control, acidity keep wine body more salubrious, and more vivaciously, pol also more liked by consumer by finished product, expand the masses of consumption,
It is sutable for men, women, and children.
6, present invention defines the initial pols and acidity of fermenting, according to this brewing method, with alcoholic strength for final hair
The reference standard that ferment terminates, even the alcoholic strength that the apple of different batches obtains is all in a certain range, in contrast, one
The available guarantee of cause property.
7, brewing method of the invention is scientific and reasonable, simple easily to repeat, and quality of finished is excellent.
8, the applejack color light golden rod yellow that the present invention makes, clarification is bright, and wine body gracefulness is soft, and the smell of fruits is very sweet and thin
Greasy, sweet mouthfeel is moderate, salubrious pleasant, is a sutable for men, women, and children, the fruit wine drink of nutrient health.
Detailed description of the invention
Fig. 1 Production Technology of Apple Wine flow chart.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Used each raw material is commercial product in following embodiment.Wherein, the primary bodyguard yeast of Supreme Being is the primary bodyguard grape of Supreme Being
Wine fruit wine special yeast.(the primary bodyguard of Yantai Supreme Being is from Niang Ji Co., Ltd, EC3.2.1.15, > 22500AJDU/g) for cellulase.
(the primary bodyguard of Yantai Supreme Being is from Niang Ji Co., Ltd, CE3.2.1.89, > 90000mSU/g) for pectase.
Embodiment 1:
A kind of brewing method of alcoholic strength low applejack, the applejack finished product alcoholic strength are 3%vol, total sugar content
For 16 ° of Brix, total acid content (being calculated with tartaric acid) is 8.0g/L, and total sulfur dioxide is that 100mg/L (is lower than national standard
200mg/L)。
The brewing method of above-mentioned alcoholic strength low applejack, as shown in Figure 1, including the following steps:
Step 1: select fresh, pollution-free, not damaged, mature good Fuji apple as liquor-making raw material, by what is chosen
Apple is cleaned up with clear water, is dried, and fruit stone is removed, and apple is cut into the big apple block of 3cm by belt leather.
Step 2: preparing compound colour protecting liquid, and the compound colour protecting liquid contains 0.2wt% ascorbic acid, 0.07wt% half
Cystine and 0.125wt% potassium metabisulfite, by the way that ascorbic acid, cysteine and potassium metabisulfite to be dissolved in distilled water
Preparation obtains, and dissociate SO in compound colour protecting liquid2Content be 60mg/L, apple block is soaked in 15min in compound colour protecting liquid, fish out
Out, crusher is squeezed the juice, and does not add water, obtains the apple pulp of 100% mass concentration.
Step 3: through overtesting, select double enzyme enzymatic hydrolysis to improve crushing juice rate, by the comparison of clarity, by cellulase
With pectase with the weight ratio of 1:1, it is added in the resulting apple pulp of step 2, is placed in the additive amount of 50mg/L respectively
Constant temperature digests 1h at 55 DEG C in thermostat water bath, clarification is stood, after four layers of filtered through gauze, with 4 DEG C of cryogenic freezing centrifuge
It is centrifuged 8min, isolated apple clear juice, color is pale yellow, clarifies free from admixture.
Step 4: the apple clear juice that step 3 is obtained carries out pasteurize, the pasteurize are as follows: by apple clear juice
70 DEG C are heated to, temperature 30min is kept；Rapid cooling is to 2 DEG C.To greatest extent make apple clear juice color and nutrition at
Divide the destruction from high temperature long time treatment.
Step 5: sucrose is added in the apple clear juice obtained by step 4 and adjusts total sugar content, being measured with hand refractometer can
Dissolubility solid content is 20 ° of Brix.Citric acid adjustment total acid content is added in pol on this basis after determining, in lemon
The variation that cider pH is detected in the adding procedure of acid finally measures cider pH value 3.40, and then guarantees the hair of applejack
Ferment matrix environment.
Step 6: 35 DEG C of Supreme Being's 10 times of volumes of primary bodyguard yeast, 2wt% sucrose water are carried out the activation of 20min, then will lived
Yeast juice after change is proportionally added into the cider that step 5 obtains, and the additive amount of the primary bodyguard yeast (dry ferment) of Supreme Being is 0.08g/L.
The biochemical cultivation case that cider is put into 22 DEG C starts fermentation in 7 days by a definite date, and the primary bodyguard fermentation assistant of 10wt% Supreme Being is added within second day.
Earlier fermentation (the 1st day to the 3rd day) is primary every 4h tank switching, stirs 10min, provides oxygen sufficient needed for yeast growth breeding
Gas, ferment middle (the 4th day to the 5th day) sealed fermenting tank, yeast carry out alcoholic fermentation under conditions of anoxic, anaerobic.Fermentation
Later period (the 6th day to the 7th day) is cooled to 0 DEG C, 4 DEG C of deepfreezes terminate fermentation, obtain apple when alcoholic strength is in 3%vol
Wine.
Step 7: the primary bodyguard bentonite of Supreme Being and chitosan are added in distilled water according to the weight ratio of 1:1, after mixing evenly
Sealing is stood for 24 hours.It is obtained that gained mixed liquor according to the volume ratio (mixed liquor: applejack) of 1:10 is added to step 6
Lower glue clarifying treatment is carried out in applejack, the total addition level of bentonite and chitosan in applejack is 1.0g/L, stands clarification 5 days
Afterwards, it is separated by filtration.
Step 8: behind 2-4 DEG C of applejack refrigeration 5 days after step 7 is separated by filtration, filtering is canned to get low alcohol
Spend applejack finished product.
The subjective appreciation average of the present embodiment product is 96 points (full marks 100 divide).Referring to detailed applejack in table 1
Sensory evaluation criteria, invited 30 men and women fifty-fifty, the masses by sensory evaluation professional knowledge training give a mark,
In be in child, young, each 10 people of the masses of middle aged three age levels.The sensory evaluation of the present embodiment has certain foundation
Property.
Embodiment 2
A kind of brewing method of alcoholic strength low applejack, specific steps are as follows:
Step 1: select fresh, pollution-free, not damaged, mature good Fuji apple as liquor-making raw material, by what is chosen
Apple is cleaned up with clear water, is dried, and fruit stone is removed, and apple is cut into the big apple block of 5cm by belt leather.
Step 2: preparing compound colour protecting liquid, and the compound colour protecting liquid contains 0.2wt% ascorbic acid, 0.07wt% half
Cystine and 0.125wt% potassium metabisulfite, by the way that ascorbic acid, cysteine and potassium metabisulfite to be dissolved in distilled water
Preparation obtains, and dissociate SO in compound colour protecting liquid2Content be 60mg/L, apple block is soaked in 15min in compound colour protecting liquid, fish out
Out, crusher is squeezed the juice, and does not add water, obtains the apple pulp of 100% mass concentration.
Step 3: 50mg/L cellulase and 60mg/L pectase are added in the resulting apple pulp of step 2, set
Constant temperature digests 1h at 60 DEG C in thermostat water bath, clarification is stood, after four layers of filtered through gauze, with cryogenic freezing centrifuge 4
DEG C centrifugation 8min, isolated apple clear juice, color is pale yellow, clarify free from admixture.
Step 4: the apple clear juice that step 3 is obtained carries out pasteurize, the pasteurize are as follows: by apple clear juice
70 DEG C are heated to, temperature 30min is kept；Rapid cooling is to 4 DEG C.
Step 5: sucrose is added in the apple clear juice obtained by step 4 and adjusts total sugar content, being measured with hand refractometer can
Dissolubility solid content is 20 ° of Brix.Citric acid adjustment total acid content is added in pol on this basis after determining, in lemon
The variation that cider pH is detected in the adding procedure of acid finally measures cider pH value 3.40, and then guarantees the hair of applejack
Ferment matrix environment.
Step 6: by 35 DEG C of Supreme Being's 10 times of volumes of primary bodyguard yeast, 2wt% sucrose water into 20min activation, then will activation
Yeast juice afterwards is proportionally added into the cider that step 5 obtains, and the additive amount of the primary bodyguard yeast (dry ferment) of Supreme Being is 0.09g/L.Apple
The biochemical cultivation case that fruit juice is put into 22 DEG C starts fermentation in 7 days by a definite date, and the primary bodyguard fermentation assistant of 10wt% Supreme Being is added within second day.Hair
Ferment early period (the 1st day to the 3rd day) is primary every 4h tank switching, stirs 10min, provides oxygen sufficient needed for yeast growth breeding
Gas, ferment middle (the 4th day to the 5th day) sealed fermenting tank, yeast carry out alcoholic fermentation under conditions of anoxic, anaerobic.Fermentation
Later period (the 6th day to the 7th day) is cooled to 0 DEG C, 4 DEG C of deepfreezes terminate fermentation, obtain apple when alcoholic strength is in 3%vol
Wine.
Step 7: the primary bodyguard bentonite of Supreme Being and chitosan are added in distilled water according to the weight ratio of 1:1.2, stirred evenly
After seal, stand 36h.Gained mixed liquor is added to obtained by step 6 according to the volume ratio (mixed liquor: applejack) of 1:10
Applejack in carry out lower glue clarifying treatment, the total addition level of bentonite and chitosan in applejack is 0.1g/L, stands clarification 5
After it, it is separated by filtration.
Step 8: behind 4 DEG C of applejack refrigerations 3 days after step 7 is separated by filtration, filtering is canned to get alcoholic strength low
Applejack finished product.
The subjective appreciation average of the present embodiment product is 96 points (full marks 100 divide).Referring to detailed applejack in table 1
Sensory evaluation criteria, invited 30 men and women fifty-fifty, the masses by sensory evaluation professional knowledge training give a mark,
In be in child, young, each 10 people of the masses of middle aged three age levels.The sensory evaluation of the present embodiment has certain foundation
Property.
1 applejack sensory evaluation scores table of table:
Claims (10)
1. a kind of brewing method of alcoholic strength low applejack characterized by comprising
Step 1: selecting Fuji apple as liquor-making raw material, wash with water, dry, remove fruit stone, be cut into apple block；
Step 2: preparing compound colour protecting liquid, the compound colour protecting liquid contains ascorbic acid, cysteine and potassium metabisulfite, multiple
Close the SO that dissociates in colour protecting liquid2Content be 60~80mg/L, apple block is soaked in 5~15min in compound colour protecting liquid, is pulled out,
Crusher juicing, does not add water, obtains the apple pulp of 100% mass concentration；
Step 3: by cellulase and pectase with the weight ratio of 1:0.9-1.1, respectively with the addition of 50mg/L~60mg/L
Amount is added in the resulting apple pulp of step 2, and constant temperature digests 0.5-1.5h at 50~60 DEG C, clarification is stood, with gauze mistake
After filter, 5~8min, isolated apple clear juice are centrifuged with cryogenic freezing centrifuge；
Step 4: the resulting apple clear juice of step 3 being subjected to pasteurize, is cooled to 2-5 DEG C；
Step 5: sucrose is added in step 4 gained apple clear juice and adjusts total sugar content, is measured with hand refractometer soluble solid
Shape object content is 18~20 ° of Brix, and citric acid is added, and the variation of cider pH is detected in the adding procedure of citric acid, finally
Cider pH value is measured in 3.30-3.50；
Step 6: yeast being carried out to the activation of 15~30min with 32~35 DEG C, 1.5-2.5wt% sucrose water, after being activated
Yeast juice the yeast juice after activation is added in the cider that step 5 obtains, and the additive amount of yeast is 0.06~0.09g/L, will
Cider is put into biochemical cultivation case and ferments, and when alcoholic strength is in 2-8vol%, cooling is refrigerated, and terminates fermentation, obtains apple
Wine；
Step 7: bentonite and chitosan are added in distilled water according to the weight ratio of 1:0.8-1.2, sealed after mixing evenly,
24~36h is stood, resulting mixed liquor is added in the obtained applejack of step 6 according to the volume ratio of 1:8-12 and is carried out down
The total addition level of glue clarifying treatment, bentonite and chitosan in applejack is 0.06~1g/L, after standing clarification 3~5 days, filtering
Separation；
Step 8: after applejack after step 7 is separated by filtration refrigerates 2-5 days, filter, it is canned to get alcoholic strength low applejack at
Product.
2. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the alcoholic strength low apple
Without artificial addition water in the brewing process of wine, any preservative is not added.
3. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the ferment in the step 6
Mother is the primary bodyguard grape wine fruit wine special yeast of Supreme Being.
4. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the soap in the step 7
Soil is the primary bodyguard bentonite of Supreme Being.
5. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the alcoholic strength low apple
The alcoholic strength of wine finished product is 3-5%vol, and total sugar content is 16-18 ° of Brix, total acid content 8.0-10.0g/L.
6. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the pasteurize includes
Apple clear juice is heated to 68~70 DEG C, keeps temperature 25-35min.
7. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that apple in the step 6
The alcoholic strength of wine is in 3-5vol%.
8. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that yeast in the step 6
Volume ratio with sucrose water is 1:8-12.
9. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the hair in the step 6
The ferment time is 5-7 days, and fermentation assistant is added within second day, and earlier fermentation wants timing tank switching, stirs 5~15min, and ferment middle is close
Fermentor is closed, yeast carries out alcoholic fermentation under conditions of anoxic, anaerobic.
10. the brewing method of alcoholic strength low applejack as described in claim 1, which is characterized in that the compound colour protecting liquid contains
There are 0.2-0.3wt% ascorbic acid, 0.07-0.1wt% cysteine and 0.125-0.2wt% potassium metabisulfite, by that will resist
Bad hematic acid, cysteine and potassium metabisulfite are dissolved in prepare in distilled water and obtain, and dissociate SO in compound colour protecting liquid2Content be
60mg/L-80mg/L。
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| CN201910666510.5A CN110373301A (en) | 2019-07-23 | 2019-07-23 | A kind of brewing method of alcoholic strength low applejack |
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| CN201910666510.5A CN110373301A (en) | 2019-07-23 | 2019-07-23 | A kind of brewing method of alcoholic strength low applejack |
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| CN201910666510.5A Pending CN110373301A (en) | 2019-07-23 | 2019-07-23 | A kind of brewing method of alcoholic strength low applejack |
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Cited By (3)
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| CN110923095A (en) * | 2019-12-20 | 2020-03-27 | 杨伯咸 | Preparation method of red meat cider |
| CN112961745A (en) * | 2021-02-26 | 2021-06-15 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
| CN114717074A (en) * | 2022-03-11 | 2022-07-08 | 宿迁医美生物科技有限公司 | Low-sugar bubble cider and preparation method thereof |
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| CN110923095A (en) * | 2019-12-20 | 2020-03-27 | 杨伯咸 | Preparation method of red meat cider |
| CN112961745A (en) * | 2021-02-26 | 2021-06-15 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
| CN114717074A (en) * | 2022-03-11 | 2022-07-08 | 宿迁医美生物科技有限公司 | Low-sugar bubble cider and preparation method thereof |
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