CN110938512A - Brewing process of mixed fragrance type foaming sweet apple wine - Google Patents
Brewing process of mixed fragrance type foaming sweet apple wine Download PDFInfo
- Publication number
- CN110938512A CN110938512A CN201911278072.1A CN201911278072A CN110938512A CN 110938512 A CN110938512 A CN 110938512A CN 201911278072 A CN201911278072 A CN 201911278072A CN 110938512 A CN110938512 A CN 110938512A
- Authority
- CN
- China
- Prior art keywords
- juice
- sweet
- aroma
- mixed
- wine
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a brewing process of mixed fragrance type sparkling sweet cider, which comprises the following steps: (1) soft-pressing to obtain juice, (2) adjusting acid of lemon juice, (3) clarifying the fruit juice, (4) concentrating and separating at low temperature, (5) fermenting at controlled temperature, (6) clarifying and filtering, (7) maintaining pressure for secondary fermentation, (8) maintaining sugar to stop fermentation, (9) ageing at low temperature, (10) clarifying and filtering, wherein the physical and chemical indexes are as follows: the alcoholic strength is 11.5-12.0 (v/v)%, the reducing sugar is more than or equal to 95.0g/L, the total acidity is 8.0-9.0g/L, and free SO2Less than or equal to 50mg/L, total SO2The invention has the advantages that the influence of easy oxidation and browning of the apples on the aroma and taste quality of the juice after juicing is reduced by process operation, the complexity of the aroma and taste of the apple juice is increased by adjusting the acidity of the apple juice by using the lemon juice, the inoxidizability of the apple juice is increased, and the fermentation is stopped by low-temperature concentration technology, pressure-maintaining secondary fermentation, sugar-maintaining fermentation termination and low-temperature ageing technology with yeast paste are adoptedThe wine has the advantages that the aroma of the wine is increased by the yeast aroma besides the delicate apple aroma and the elegant lemon aroma, the richness of the aroma is improved, the taste is more mellow and complex, the sweet taste is purer and cleaner, and the wine is not sweet and greasy.
Description
Technical Field
The invention belongs to the field of food processing, relates to a fruit wine brewing technology, and particularly relates to a brewing process of mixed fragrance type foaming sweet apple wine.
Background
The fruit wine is prepared by fermenting sugar of fruit with yeast to obtain alcohol, and contains fruit flavor and alcohol. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine.
Fermented cider is also called hard cider in the united states and cider in britain, france, australia, etc. Ciders can be classified into fermented ciders, sparkling wines, cordials and the like according to the processing method and the characteristics of products. The fermented apple wine is brewed by using apple juice zymophyte. Sparkling wine is cider containing carbon dioxide, also called happoshu.
In the prior art, dry foaming cider is usually produced by secondary fermentation, the fermentation is finished naturally, the production of high-sweetness foaming fruit wine is not reported, although the secondary fermentation is adopted, the high-sweetness secondary fermentation needs to consider the combination tolerance of yeast to sugar and alcohol, the control of the fermentation progress and the control of the fermentation termination, the problems of secondary fermentation prevention in the later ageing process and the like, the process difficulty is high, and the control requirement of process parameters is high. In addition, the sparkling cider in the market has single taste and nutrient content, and can not meet the market demand of consumers for multi-taste and multi-nutrient fruit wine.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a brewing process of mixed fragrance type sparkling sweet cider which has the advantages of beautiful light golden yellow, clarification and transparency, lasting and delicate bubbles, typical apple fragrance, lemon fruit fragrance, honey fragrance, strong fruit fragrance, elegant wine fragrance, complex yeast fragrance, mellow and mellow taste, harmonious balance, fullness and complexity and strong and lasting aftertaste aroma.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a brewing process of mixed fragrance type sparkling sweet cider comprises the following process steps:
⑴ squeezing raw material fruits respectively to obtain juice, wherein the raw material fruits are fructus Mali Pumilae and fructus Citri Limoniae, cutting fructus Mali Pumilae into pieces before squeezing, removing core, and removing bitter taste of core to influence taste and quality of wine;
⑵ filtering the fruit juice, adding 80-100mg/L SO2Mixing apple juice and lemon juice, adding 0.02g/L of pectinase into the mixed juice, and clarifying at 16-18 ℃ for 18-24 hours;
⑶ separating supernatant, rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining the temperature for 3-5 days, and separating ice residue from concentrated solution with filter screen;
⑷ adding white sugar to adjust sugar degree to 350g/L, adding 20g/100L sugar-resistant fruit wine yeast, controlling temperature at 17-19 deg.C, fermenting in pressure-holding tank for 10-15 days, rapidly cooling to 0 deg.C when alcohol degree reaches 10.5 (v/v)%, stopping fermentation, adjusting free SO2To 20 mg/L;
⑸ 7-10 days later, clarifying and filtering;
⑹ transferring the filtrate processed in step ⑸ into a pressure maintaining tank, adding 20g/100L of activated champagne yeast, fermenting at 15-17 deg.C, rapidly cooling to-1.5 deg.C when alcoholic strength reaches 11.5-12.0 (v/v)%, and pressure is 0.4-0.6MPa, stopping fermentation, and maintaining pressure to adjust free SO2To 50 mg/L;
⑺ aging at low temperature for 2-3 months;
⑻ and keeping the pressure to separate the supernatant, removing the wine lees, freezing, sterilizing and filtering to obtain the finished product of the mixed fragrance type sparkling sweet cider.
Furthermore, step ⑴ the fruit material is soft pressed to produce juice by squeezing.
Furthermore, step ⑴ uses SO before squeezing the raw material fruits respectively to obtain juice2Cleaning the surface of the raw material fruit by 30-60mg/L sulfurous acid aqueous solution.
Also, step ⑵ juice filtration uses a 200 mesh screen.
Furthermore, in the step ⑵, the addition amount of the lemon juice is 3% -5%, the sugar degree of the mixed juice is 110-120g/L, and the acidity is 7.0-8.2 g/L.
And after the frozen ice slag and the concentrated solution are separated in the step (3), the yield of the concentrated juice is 55-60%, the sugar degree is 185g/L, and the acidity is 7.8-9.0 g/L.
Furthermore, the sugar-tolerant fruit wine yeast of step ⑷ is Indonesia TOP 15 yeast.
Furthermore, step ⑸ was clarified using PVPP 0.2g/L + bentonite 0.5g/L followed by filtration.
Also, during the low temperature aging of step ⑺, the mixture was stirred once a week for 10 minutes each time.
In addition, the alcohol content of the obtained mixed fragrance type foaming sweet apple wine is 11.5-12.0 (v/v)%, the reducing sugar is more than or equal to 125.0g/L, the total acidity is 8.5-9.5g/L, and free SO is2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L, less than or equal to 0.8g/L of volatile acid and 0.25-0.35MPa of pressure.
The invention has the advantages and positive effects that:
1. the invention carries out sulfurous acid water cleaning treatment on apples before squeezing, denucleates and squeezes, uses squeezing method to obtain juice by soft pressing, and adopts oxygen isolation operation in the squeezing process to quickly add 80-100mg/L SO into the juice2The treatment and the juice clarification treatment reduce the influence of substances with bitter and astringent taste on the aroma and taste quality of the juice, improve the problems of easy oxidation and browning of the apples after juicing and improve the quality of the juice;
2. according to the invention, the complexity of the aroma and the taste of the apple juice is adjusted by using the lemon juice, and more importantly, the acidity of the apple juice is adjusted, so that the acidity reaches a value of 7.0-8.2g/L suitable for fermentation and balanced and coordinated taste, and meanwhile, the oxidation resistance of the apple juice is increased.
3. The invention separates the frozen ice dregs from the concentrated solution by a low-temperature concentration technology, so that the aroma and the sugar of the fruit juice are concentrated, the quality of the fruit juice is higher, the sugar degree of the fruit juice is improved by 50-55%, and the concentration of the aroma and the taste development substances is correspondingly improved.
4. The low-temperature concentration technology of the invention comprises the following steps: rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining for 3-5 days, and separating frozen ice residue from concentrated solution with filter screen. Separating ice residue at the freezing temperature, wherein the yield of the concentrated solution is proper, the flavor and aroma of the fruit juice are also concentrated, the aroma is optimal, and the sugar degree and the acidity are properly concentrated; if the freeze concentration temperature is lowered, the sugar degree of the concentrated solution can be increased, but the yield is too low and the quality of the aroma concentration cannot be improved too much.
5. According to the invention, through pressure-maintaining secondary fermentation of champagne yeast, sugar-maintaining termination of fermentation and low-temperature aging with yeast paste, the yeast polysaccharide and yeast flavor substances are promoted to dissolve out, so that the aroma of the wine is added with the yeast aroma besides delicate apple aroma and elegant lemon aroma, the mellowness and lasting air bubbles are added, the aroma is rich, the taste is more mellow and complex, the sweet feeling is more pure and clean, and the wine is not sweet and greasy.
6. In a plurality of process links, the problems that apples are easy to oxidize and brown stain after being squeezed, and bitter taste in kernels easily enters fruit juice to influence the aroma and taste quality of the fruit juice are solved through denucleation squeezing, squeezing type soft squeezing juice extraction, SO2 treatment and oxygen isolation operation; by mixing and adding the lemon juice, the complexity of the aroma and the mouthfeel of the apple juice is adjusted, and more importantly, the acidity of the apple juice is adjusted to reach a value suitable for fermentation and balanced and coordinated mouthfeel; the aroma and sugar of the fruit juice are concentrated by a low-temperature concentration technology, the champagne yeast pressure-maintaining secondary fermentation, the sugar-maintaining termination fermentation and the low-temperature aging with yeast paste are carried out, so that the dissolution of zymosan and yeast flavor substances is promoted, the aroma of the wine is added with yeast aroma except delicate apple aroma and elegant lemon aroma, the strong aroma is increased by beautiful and durable bubbles, the taste is more mellow and complex, the sweet feeling is more pure and clean, the sweet and greasy feeling is avoided, and the defects of flat aroma and thin taste of the common cider wine are overcome.
7. The invention solves the problems that the apples are easy to oxidize and brown and the bitter taste in the kernels easily enters the fruit juice to influence the aroma and taste quality of the fruit juice in the squeezing process after being squeezed. The complexity of the aroma and the mouthfeel of the apple juice is adjusted by using the lemon juice, and more importantly, the acidity of the apple juice is adjusted to reach a value suitable for fermentation and balanced and coordinated mouthfeel. The invention overcomes the defects of flat aroma and thin mouthfeel of the common cider, concentrates the aroma and sugar of the fruit juice, increases the yeast note besides delicate apple aroma and elegant lemon aroma, increases the richness of the aroma by beautiful and lasting bubbles, has more mellow and complex mouthfeel, purer and cleaner sweet feeling and no sweet and greasy feeling.
8. The mixed fragrance type foaming sweet cider obtained by the invention has the sensory characteristics that: the apple wine is beautiful, light golden yellow, clear and transparent, has lasting and fine bubbles, typical apple aroma, lemon aroma, honey aroma, strong fruit aroma, elegant wine aroma, complex yeast aroma, mellow and mellow taste, harmonious balance, fullness and complexity, and strong and lasting aftertaste aroma.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A brewing process of mixed fragrance type sparkling sweet cider comprises the following process steps:
⑴ squeezing raw material fruits respectively to obtain juice, wherein the raw material fruits are fructus Mali Pumilae and fructus Citri Limoniae, cutting fructus Mali Pumilae into pieces before squeezing, removing core, and removing bitter taste of core to influence taste and quality of wine;
⑵ filtering the juice, adding 80mg/L SO2Mixing apple juice and lemon juice, adding 0.02g/L of pectinase into the mixed juice, and clarifying at 16-18 ℃ for 18-24 hours;
⑶ separating supernatant, rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining the temperature for 3-5 days, and separating ice residue from concentrated solution with filter screen;
⑷ adding white sugar to adjust sugar degree to 330g/L, adding 20g/100L sugar-resistant fruit wine yeast, controlling temperature at 17-19 deg.C, fermenting in pressure-holding tank for 10-15 days, rapidly cooling to 0 deg.C when alcoholic strength reaches 10.5 (v/v)%, stopping fermentation, adjusting free SO2To 20 mg/L;
⑸ 7-10 days later, clarifying and filtering;
⑹ transferring the filtrate processed in step ⑸ into a pressure maintaining tank, adding 20g/100L of activated champagne yeast, fermenting at 15-17 deg.C, rapidly cooling to-1.5 deg.C when alcoholic strength reaches 11.5-12.0 (v/v)%, and pressure is 0.4-0.6MPa, stopping fermentation, and maintaining pressure to adjust free SO2To 50 mg/L;
⑺ aging at low temperature for 2-3 months;
⑻ and keeping the pressure to separate the supernatant, removing the wine lees, freezing, sterilizing and filtering to obtain the finished product of the mixed fragrance type sparkling sweet cider.
Furthermore, step ⑴ the fruit material is soft pressed to produce juice by squeezing.
Furthermore, step ⑴ uses SO before squeezing the raw material fruits respectively to obtain juice2And cleaning the surface of the raw material fruit by using 30mg/L sulfurous acid aqueous solution.
Also, step ⑵ juice filtration uses a 200 mesh screen.
Furthermore, in the step ⑵, the addition amount of the lemon juice is 3% -5%, the sugar degree of the mixed juice is 110-120g/L, and the acidity is 7.0-8.2 g/L.
And after the frozen ice slag and the concentrated solution are separated in the step (3), the yield of the concentrated juice is 55-60%, the sugar degree is 185g/L, and the acidity is 7.8-9.0 g/L.
Furthermore, the sugar-tolerant fruit wine yeast of step ⑷ is Indonesia TOP 15 yeast.
Furthermore, step ⑸ was clarified using PVPP 0.2g/L + bentonite 0.5g/L followed by filtration.
Also, during the low temperature aging of step ⑺, the mixture was stirred once a week for 10 minutes each time.
Example 2
A brewing process of mixed fragrance type sparkling sweet cider comprises the following process steps:
⑴ squeezing raw material fruits respectively to obtain juice, wherein the raw material fruits are fructus Mali Pumilae and fructus Citri Limoniae, cutting fructus Mali Pumilae into pieces before squeezing, removing core, and removing bitter taste of core to influence taste and quality of wine;
⑵ filtering the juice, adding 90mg/L SO2Mixing apple juice and lemon juice, adding pectase 0.02g/L, clarifying at 16-18 deg.C for 18-24 hr；
⑶ separating supernatant, rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining the temperature for 3-5 days, and separating ice residue from concentrated solution with filter screen;
⑷ adding white sugar to adjust sugar degree to 340g/L, adding 20g/100L sugar-resistant fruit wine yeast, controlling temperature at 17-19 deg.C, fermenting in pressure-holding tank for 10-15 days, rapidly cooling to 0 deg.C when alcoholic strength reaches 10.5 (v/v)%, stopping fermentation, adjusting free SO2To 20 mg/L;
⑸ 7-10 days later, clarifying and filtering;
⑹ transferring the filtrate processed in step ⑸ into a pressure maintaining tank, adding 20g/100L of activated champagne yeast, fermenting at 15-17 deg.C, rapidly cooling to-1.5 deg.C when alcoholic strength reaches 11.5-12.0 (v/v)%, and pressure is 0.4-0.6MPa, stopping fermentation, and maintaining pressure to adjust free SO2To 50 mg/L;
⑺ aging at low temperature for 2-3 months;
⑻ and keeping the pressure to separate the supernatant, removing the wine lees, freezing, sterilizing and filtering to obtain the finished product of the mixed fragrance type sparkling sweet cider.
Furthermore, step ⑴ the fruit material is soft pressed to produce juice by squeezing.
Furthermore, step ⑴ uses SO before squeezing the raw material fruits respectively to obtain juice2The surface of the raw material fruit was washed with 40mg/L aqueous sulfurous acid solution.
Also, step ⑵ juice filtration uses a 200 mesh screen.
Furthermore, in the step ⑵, the addition amount of the lemon juice is 3% -5%, the sugar degree of the mixed juice is 110-120g/L, and the acidity is 7.0-8.2 g/L.
And after the frozen ice slag and the concentrated solution are separated in the step (3), the yield of the concentrated juice is 55-60%, the sugar degree is 185g/L, and the acidity is 7.8-9.0 g/L.
Furthermore, the sugar-tolerant fruit wine yeast of step ⑷ is Indonesia TOP 15 yeast.
Furthermore, step ⑸ was clarified using PVPP 0.2g/L + bentonite 0.5g/L followed by filtration.
Also, during the low temperature aging of step ⑺, the mixture was stirred once a week for 10 minutes each time.
Example 3
A brewing process of mixed fragrance type sparkling sweet cider comprises the following process steps:
⑴ squeezing raw material fruits respectively to obtain juice, wherein the raw material fruits are fructus Mali Pumilae and fructus Citri Limoniae, cutting fructus Mali Pumilae into pieces before squeezing, removing core, and removing bitter taste of core to influence taste and quality of wine;
⑵ filtering the fruit juice, adding 100mg/L SO2Mixing apple juice and lemon juice, adding 0.02g/L of pectinase into the mixed juice, and clarifying at 16-18 ℃ for 18-24 hours;
⑶ separating supernatant, rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining the temperature for 3-5 days, and separating ice residue from concentrated solution with filter screen;
⑷ adding white sugar to adjust sugar degree to 350g/L, adding 20g/100L sugar-resistant fruit wine yeast, controlling temperature at 17-19 deg.C, fermenting in pressure-holding tank for 10-15 days, rapidly cooling to 0 deg.C when alcoholic strength reaches 10.5 (v/v)%, stopping fermentation, adjusting free SO2To 20 mg/L;
⑸ 7-10 days later, clarifying and filtering;
⑹ transferring the filtrate processed in step ⑸ into a pressure maintaining tank, adding 20g/100L of activated champagne yeast, fermenting at 15-17 deg.C, rapidly cooling to-1.5 deg.C when alcoholic strength reaches 11.5-12.0 (v/v)%, and pressure is 0.4-0.6MPa, stopping fermentation, and maintaining pressure to adjust free SO2To 50 mg/L;
⑺ aging at low temperature for 2-3 months;
⑻ and keeping the pressure to separate the supernatant, removing the wine lees, freezing, sterilizing and filtering to obtain the finished product of the mixed fragrance type sparkling sweet cider.
Furthermore, step ⑴ the fruit material is soft pressed to produce juice by squeezing.
Furthermore, step ⑴ uses SO before squeezing the raw material fruits respectively to obtain juice2The surface of the raw material fruit is cleaned by 60mg/L sulfurous acid aqueous solution.
Also, step ⑵ juice filtration uses a 200 mesh screen.
Furthermore, in the step ⑵, the addition amount of the lemon juice is 3% -5%, the sugar degree of the mixed juice is 110-120g/L, and the acidity is 7.0-8.2 g/L.
And after the frozen ice slag and the concentrated solution are separated in the step (3), the yield of the concentrated juice is 55-60%, the sugar degree is 185g/L, and the acidity is 7.8-9.0 g/L.
Furthermore, the sugar-tolerant fruit wine yeast of step ⑷ is Indonesia TOP 15 yeast.
Furthermore, step ⑸ was clarified using PVPP 0.2g/L + bentonite 0.5g/L followed by filtration.
Also, during the low temperature aging of step ⑺, the mixture was stirred once a week for 10 minutes each time.
The mixed fragrance type foaming sweet apple wine has the alcoholic strength of 11.5-12.0 (v/v)%, reducing sugar content of more than or equal to 125.0g/L, total acidity of 8.5-9.5g/L and free SO2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L, less than or equal to 0.8g/L of volatile acid and 0.25-0.35MPa of pressure.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (10)
1. A brewing process of mixed fragrance type sparkling sweet cider is characterized in that: the process comprises the following steps:
⑴ squeezing raw material fruits respectively to obtain juice, wherein the raw material fruits are fructus Mali Pumilae and fructus Citri Limoniae, cutting fructus Mali Pumilae into pieces before squeezing, removing core, and removing bitter taste of core to influence taste and quality of wine;
⑵ filtering the fruit juice, adding 80-100mg/L SO2Mixing apple juice and lemon juice, adding 0.02g/L of pectinase into the mixed juice, and clarifying at 16-18 ℃ for 18-24 hours;
⑶ separating supernatant, rapidly cooling to-3.5 deg.C to-4.0 deg.C, maintaining the temperature for 3-5 days, and separating ice residue from concentrated solution with filter screen;
⑷ adding white sugar to adjust sugar degree to 350g/L and adding 20g/100L sugar-resistant fruit wine yeast, controlling temperature at 17-19 deg.C, and placing in pressure maintaining tankAfter open fermentation for 10-15 days, when the alcoholic strength reaches 10.5 (v/v)%, rapidly cooling to 0 deg.C, terminating fermentation, and adjusting free SO2To 20 mg/L;
⑸ 7-10 days later, clarifying and filtering;
⑹ transferring the filtrate processed in step ⑸ into a pressure maintaining tank, adding 20g/100L of activated champagne yeast, fermenting at 15-17 deg.C, rapidly cooling to-1.5 deg.C when alcoholic strength reaches 11.5-12.0 (v/v)%, and pressure is 0.4-0.6MPa, stopping fermentation, and maintaining pressure to adjust free SO2To 50 mg/L;
⑺ aging at low temperature for 2-3 months;
⑻ and keeping the pressure to separate the supernatant, removing the wine lees, freezing, sterilizing and filtering to obtain the finished product of the mixed fragrance type sparkling sweet cider.
2. The brewing process of mixed flavor sparkling sweet cider according to claim 1, wherein ⑴ the fruit material is soft pressed into juice by squeezing.
3. The process of claim 1, wherein the SO-containing juice is extracted from the raw material fruit at ⑴2Cleaning the surface of the raw material fruit by 30-60mg/L sulfurous acid aqueous solution.
4. The brewing process of mixed flavor sparkling sweet cider according to claim 1, wherein the step ⑵ juice filtration uses 200 mesh sieve.
5. The brewing process of the mixed flavor sparkling sweet cider according to claim 1, wherein in the step ⑵, the addition amount of lemon juice is 3% -5%, the sugar degree of the mixed juice is 110-120g/L, and the acidity is 7.0-8.2 g/L.
6. The brewing process of the mixed-flavor sparkling sweet cider according to claim 1, wherein the brewing process comprises the following steps: after the frozen ice slag and the concentrated solution are separated in the step (3), the yield of the concentrated juice is 55-60%, the sugar degree is 185g/L, and the acidity is 7.8-9.0 g/L.
7. The process for brewing mixed flavor sparkling sweet cider according to claim 1, wherein the sugar-tolerant fruit wine yeast of step ⑷ is Indonesia TOP 15 yeast.
8. The brewing process of mixed flavor sparkling sweet cider according to claim 1, wherein step ⑸ is carried out by clarifying with PVPP 0.2g/L + bentonite 0.5g/L and filtering.
9. The process of claim 1, wherein the step ⑺ of brewing the mixed flavor sparkling sweet cider comprises stirring the mixture once a week for 10 minutes each time during the low temperature aging process.
10. The brewing process of the mixed-flavor sparkling sweet cider according to claim 1, wherein the brewing process comprises the following steps: the alcohol content of the obtained mixed fragrance type foaming sweet apple wine is 11.5-12.0 (v/v)%, the reducing sugar is more than or equal to 125.0g/L, the total acidity is 8.5-9.5g/L, and free SO is2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L, less than or equal to 0.8g/L of volatile acid and 0.25-0.35MPa of pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911278072.1A CN110938512A (en) | 2019-12-12 | 2019-12-12 | Brewing process of mixed fragrance type foaming sweet apple wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911278072.1A CN110938512A (en) | 2019-12-12 | 2019-12-12 | Brewing process of mixed fragrance type foaming sweet apple wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110938512A true CN110938512A (en) | 2020-03-31 |
Family
ID=69910363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911278072.1A Pending CN110938512A (en) | 2019-12-12 | 2019-12-12 | Brewing process of mixed fragrance type foaming sweet apple wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110938512A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN114456892A (en) * | 2022-02-14 | 2022-05-10 | 烟台嘉桐酒业有限公司 | Process for brewing sparkling fruit wine |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020172738A1 (en) * | 1999-09-13 | 2002-11-21 | Young Thomas B. | Alcohol sweetened and sparkling fruit ciders and method for same |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
| CN1840635A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
| CN102399655A (en) * | 2010-09-17 | 2012-04-04 | 天津市食品加工工程中心 | Brewing technology of functional wine |
| CN105219574A (en) * | 2015-10-15 | 2016-01-06 | 烟台张裕集团有限公司 | A kind of brewing method of fruit flavour type dry red winew |
| CN106635619A (en) * | 2016-11-09 | 2017-05-10 | 北京燕京啤酒股份有限公司 | Production method of sparkling cider wine |
| CN107586648A (en) * | 2017-10-23 | 2018-01-16 | 天津农学院 | A kind of low alcohol bubbling applejack and its brewing method |
| CN110004002A (en) * | 2019-04-30 | 2019-07-12 | 内蒙古汉森酒业集团有限公司 | A kind of preparation method of slow picking sweet wine |
-
2019
- 2019-12-12 CN CN201911278072.1A patent/CN110938512A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020172738A1 (en) * | 1999-09-13 | 2002-11-21 | Young Thomas B. | Alcohol sweetened and sparkling fruit ciders and method for same |
| CN1566312A (en) * | 2003-06-11 | 2005-01-19 | 烟台张裕集团有限公司 | Dry white wine and its brewing process |
| CN1840635A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
| CN102399655A (en) * | 2010-09-17 | 2012-04-04 | 天津市食品加工工程中心 | Brewing technology of functional wine |
| CN105219574A (en) * | 2015-10-15 | 2016-01-06 | 烟台张裕集团有限公司 | A kind of brewing method of fruit flavour type dry red winew |
| CN106635619A (en) * | 2016-11-09 | 2017-05-10 | 北京燕京啤酒股份有限公司 | Production method of sparkling cider wine |
| CN107586648A (en) * | 2017-10-23 | 2018-01-16 | 天津农学院 | A kind of low alcohol bubbling applejack and its brewing method |
| CN110004002A (en) * | 2019-04-30 | 2019-07-12 | 内蒙古汉森酒业集团有限公司 | A kind of preparation method of slow picking sweet wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘婧琳等: "浓缩苹果汁酿造干型苹果酒的工艺优化", 《陕西农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN114456892A (en) * | 2022-02-14 | 2022-05-10 | 烟台嘉桐酒业有限公司 | Process for brewing sparkling fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100413952C (en) | Sweet white grape wine brewed with guirenxiang grape and its brewing process | |
| CN101709254B (en) | Cider with low alcohol content and brewing method thereof | |
| CN101906365B (en) | Litchi ice wine and production method thereof | |
| CN101260351A (en) | Method for brewing exogenous amino acid regulating and controlling fruit wine | |
| CN103865713A (en) | Method for producing kiwi fruit wine | |
| WO2023000893A1 (en) | Fruit vinegar, fruit vinegar beverage and preparation method therefor | |
| CN110938512A (en) | Brewing process of mixed fragrance type foaming sweet apple wine | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN100352910C (en) | Dry type or half-dry type fruit honey wine and its preparation method | |
| CN101845378B (en) | Method for preparing lemon and glutinous rice flavor wine | |
| CN101735920A (en) | Sweet litchi wine and production method thereof | |
| CN110819496A (en) | Brewing process of sweet sparkling cider | |
| CN102174348A (en) | Brewing method of medlar grape dry red wine | |
| KR100991738B1 (en) | Manufacturing Method of Fruit Wine Using Bokbunja and Concentrated Fruit Juice | |
| CN111592962A (en) | Sweet wine aromatic vinegar and brewing process thereof | |
| CN103602559A (en) | Preparation method for guava fruit wine | |
| CN106635630A (en) | Preparation method of mulberry liquor | |
| KR101438587B1 (en) | A process for the preparation of raw rice wine containing wine by-product and raw rice wine prepared therefrom | |
| CN1837343A (en) | Fruit wine with notoginseng and its preparation process | |
| CN104987971A (en) | Lychee-averrhoa carambola sweet wine brewing method | |
| JP4368156B2 (en) | Honey liquor manufacturing method | |
| CN110872548A (en) | Brewing method of lemon coconut-flavor sweet wine | |
| CN105567507A (en) | Manufacturing method of kiwi fruit wine | |
| CN111057630A (en) | Preparation method of loquat and glutinous rice flavored wine | |
| CN110643449A (en) | Brewing method of cherry 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200331 |