CN111690495A - Preparation method of red meat cider - Google Patents
Preparation method of red meat cider Download PDFInfo
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- CN111690495A CN111690495A CN202010719125.5A CN202010719125A CN111690495A CN 111690495 A CN111690495 A CN 111690495A CN 202010719125 A CN202010719125 A CN 202010719125A CN 111690495 A CN111690495 A CN 111690495A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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Classifications
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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
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of fruit wine brewing, and particularly relates to a preparation method of red pulp cider. Firstly, red-pulp apples, double red-hill grapes and Vidal ice grapes are used as raw materials, three kinds of raw wine are brewed respectively, then the three kinds of raw wine are blended, and finished wine is obtained by blending according to the proportion that the red-pulp apples account for 87%, the double red-hill grapes account for 8% and the Vital ice grapes account for 5%, wherein the total sugar content in the finished wine is 11.5%, the total acid content is 6.2g/L, and the alcoholic strength is 11 degrees. The invention solves the defect of acerbity of fresh red-pulp apples, and the red wine processed by the method has the advantages of using the acerbity characteristic of the red-pulp apples; the defect that common apples are easy to oxidize and brown stain is overcome, the red pulp apple pulp naturally contains anthocyanin and is antioxidant, and an antioxidant is not required to be added; the problem of pigment addition of the common cider is solved, the red pulp apples are rich in anthocyanin, are bright red, are natural colors of products, do not need to add any pigment, and are safe to human nutrition.
Description
Technical Field
The invention belongs to the technical field of fruit wine brewing, and particularly relates to a preparation method of red pulp cider.
Background
The apples have high nutritional value, each hundred grams of the apples contain 6.5 to 11.5 grams of fructose, 2.5 to 3.5 grams of glucose and 1.0 to 5.2 grams of sucrose, and also contain trace elements of zinc, calcium, phosphorus, iron and potassium, and nutritional ingredients of microorganism B1, microorganism B2, vitamin C, carotene and the like, and are the coronas of the four fruits in the world.
The cider fermented from apple juice is mellow and pleasant and is very popular. At present, the common cider is prepared from white apples, the brewed cider is yellow, and artificial pigment is usually added to increase the vividness of the color. Moreover, white-pulp apples are easy to oxidize and brown and difficult to store, and an antioxidant needs to be added in the production and brewing process.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a preparation method of red-meat cider wine, which is prepared by fermenting red-meat apples serving as main raw materials at low temperature in combination with double red mountain grapes and Vidalbergia grapes; because the red pulp apple pulp contains natural anthocyanin and has the function of antioxidation, an antioxidant does not need to be added in the production process; meanwhile, the anthocyanin is bright red, so that natural bright color is added to the product, and no pigment is required to be added in the production process, so that the anthocyanin is more nutritional and safe for a human body.
The preparation method of the red-meat cider wine provided by the invention comprises the steps of taking red-meat apples, double red mountain grapes and Wildlife ice grapes as raw materials, brewing three raw wines respectively, and blending the three raw wines according to the proportion of 87% of the red-meat apples, 8% of the double red mountain grapes and 5% of the Wildlife ice grapes to obtain a finished wine.
Further, the red-pulp apple is frozen at-18 deg.C for 30 days, and then squeezed at-8 deg.C to obtain red-pulp apple juice as a raw material for brewing red-pulp apple wine.
Further, the brewing method of the red-meat cider comprises the following steps:
step 1: squeezing red-pulp apple, and naturally clarifying red-pulp apple juice;
step 2: removing pulp and fruit seeds in the red pulp apple juice, adding 200 and 250g/t of yeast, controlling the fermentation temperature at-13 ℃, and fermenting for more than 30 days;
and step 3: separating and clarifying after fermentation to obtain red meat cider, and storing for 2 years in 6 m underground with oak barrel.
Further, the brewing method of the double-red mountain grape wine comprises the following steps:
step 1: naturally clarifying the double red mountain grape juice after the double red mountain grapes are squeezed;
step 2: removing pulp and seeds from the double red amur grape juice, adding 250g/t of 200 and 250g/t of yeast, controlling the fermentation temperature at 20-25 ℃, and fermenting for 7-15 days;
and step 3: separating and clarifying after fermentation to obtain the double-red-hill wine.
Further, the brewing method of the Weidai ice wine comprises the following steps:
step 1: naturally clarifying the juice of the Weidai ice grapes after the Weidai ice grapes are squeezed;
step 2: removing pulp and fruit seeds in the wital ice grape juice, adding 200 and 250g/t of yeast, controlling the fermentation temperature at 17-20 ℃, and fermenting for 7-15 days;
and step 3: separating and clarifying after fermentation to obtain the Weidai ice wine.
Furthermore, before squeezing the juice, the fruit juice squeezing machine also comprises a pulp screening step, and the fruit juice squeezing machine is required to have no diseased fruit, rotten fruit, green fruit and secondary fruit.
Furthermore, the total sugar content in the finished wine is 11.5%, the total acid content is 6.2g/L, and the alcoholic strength is 11 degrees.
The invention also provides the red meat cider prepared by the preparation method.
By the scheme, the invention at least has the following advantages:
(1) the defect of acerbity of fresh red-pulp apples is overcome, and the red wine processed by utilizing the acerbity characteristics of the red-pulp apples becomes an advantage.
(2) Solves the defect that common apples are easy to oxidize and brown. The red pulp apple pulp contains anthocyanin naturally, is antioxidant, and does not need to be added with antioxidant.
(3) Solves the problem of adding pigment in common cider wine. The red-pulp apple is rich in anthocyanin, is bright red, is natural color of the product, does not need to add any pigment, and is safe to human nutrition.
(4) The red meat cider adopts apples in a Liaoning TieLing Li Qiaohu red meat apple garden, is frozen at the temperature of minus 18 ℃ for 30 days, and is squeezed at the temperature of minus 8 ℃ to fully concentrate juice, and the own sugar of the apples is completely adopted. After yeast is used for low-temperature fermentation for a long time at minus 13 ℃, and after the yeast is stored for two years in an oak barrel at the depth of 6 meters underground, the Vidal ice wine and the double red wine are added to generate fragrant odor type, and the taste is unique. If one kind of wine is added separately, the wine has a light taste, and the two kinds of wine are added in proportion, the wine body is full, and the fragrance is strong.
(5) The red meat cider has the characteristics that: the wine has beautiful color and luster, strong fruit fragrance and strong depression, harmonious and pleasant taste, plump wine body, proper sour and sweet taste and lingering aftertaste and unique style. The red pulp apple pulp contains a large amount of anthocyanin, tannin, polyphenol, chlorogenic acid and other components, and the higher the pulp redness is, the stronger the acidity is, and the greater the astringency is. The red color of the pulp is well preserved in the low-temperature fermentation, so that the wine body is bright and beautiful and harmonious, the pulp is a natural antioxidant, the acidity of the pulp is 6.2g/L, which is the best acidity of the brewed red wine, the tannin astringency in the pulp makes the wine body linger in aftertaste, the flavor is unique, and the storage time is prolonged.
(6) The optimal drinking temperature of the red-meat cider is not higher than 15 ℃.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
A red meat cider wine is prepared by the following steps: firstly, red-pulp apples, double red-hill grapes and Wilde ice grapes are used as raw materials, three kinds of raw wine are brewed respectively, then the three kinds of raw wine are blended, and finished wine is obtained by blending according to the proportion that the red-pulp apples account for 87%, the double red-hill grapes account for 8% and the Wilde ice grapes account for 5%, wherein the total sugar content in the finished wine is 11.5%, the total acid content is 6.2g/L and the alcoholic strength is 11 degrees.
The brewing method of the red meat cider comprises the following steps:
step 1: screening pulp, wherein no diseased fruit, rotten fruit, green fruit and secondary fruit are required;
step 2: freezing red-pulp apple at-18 deg.C for 30 days, and squeezing at-8 deg.C to obtain red-pulp apple juice;
and step 3: squeezing red-pulp apple, and naturally clarifying red-pulp apple juice;
and 4, step 4: removing pulp and fruit seeds in the red pulp apple juice, adding 200 and 250g/t of yeast, controlling the fermentation temperature at-13 ℃, and fermenting for more than 30 days;
and 5: separating and clarifying after fermentation to obtain red meat cider, and storing for 2 years in 6 m underground with oak barrel.
The brewing method of the double-red mountain grape wine comprises the following steps:
step 1: screening pulp, wherein no diseased fruit, rotten fruit, green fruit and secondary fruit are required;
step 2: naturally clarifying the double red mountain grape juice after the double red mountain grapes are squeezed;
step 3: removing pulp and seeds from the double red amur grape juice, adding 250g/t of 200 and 250g/t of yeast, controlling the fermentation temperature at 20-25 ℃, and fermenting for 7-15 days;
and 4, step 4: separating and clarifying after fermentation to obtain the double-red-hill wine.
The brewing method of the Weidai ice wine comprises the following steps:
step 1: screening pulp, wherein no diseased fruit, rotten fruit, green fruit and secondary fruit are required;
step 2: naturally clarifying the juice of the Weidai ice grapes after the Weidai ice grapes are squeezed;
and step 3: removing pulp and fruit seeds in the wital ice grape juice, adding 200 and 250g/t of yeast, controlling the fermentation temperature at 17-20 ℃, and fermenting for 7-15 days;
and 4, step 4: separating and clarifying after fermentation to obtain the Weidai ice wine.
In the invention, the red-meat cider wine is prepared by freezing apples in a red-meat apple garden of Liaoning TieLing Li Qiaohu for 30 days at a temperature of-18 ℃ and squeezing the apples at a temperature of-8 ℃ to fully concentrate juice, and completely adopts own sugar of the apples. After yeast is used for low-temperature fermentation for a long time at minus 13 ℃, and after the yeast is stored for two years in an oak barrel at the depth of 6 meters underground, the Vidal ice wine and the double red wine are added to generate fragrant odor type, and the taste is unique. If one kind of wine is added separately, the wine has a light taste, and the two kinds of wine are added in proportion, the wine body is full, and the fragrance is strong.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A preparation method of red meat cider wine is characterized by comprising the following steps: firstly, red-pulp apples, double red-mountain grapes and Wilde ice grapes are used as raw materials, three raw wines are brewed respectively, then the three raw wines are blended, and the finished wine is obtained by blending according to the proportion that the red-pulp apples account for 87%, the double red-mountain grapes account for 8% and the Wilde ice grapes account for 5%.
2. The method of making red meat cider as claimed in claim 1, wherein: freezing red-meat apple at-18 deg.C for 30 days, and squeezing at-8 deg.C to obtain red-meat apple juice as raw material for brewing red-meat apple wine.
3. The method of making red meat cider as claimed in claim 1, wherein: the brewing method of the red meat cider comprises the following steps:
step 1: squeezing red-pulp apple, and naturally clarifying red-pulp apple juice;
step 2: removing pulp and fruit seeds in the red-pulp apple juice, adding 250g/t of 200-plus-one yeast, controlling the fermentation temperature at-13 ℃, and fermenting for more than 30 days;
and step 3: separating and clarifying after fermentation to obtain red meat cider, and storing for 2 years in 6 m underground with oak barrel.
4. The method of making red meat cider as claimed in claim 1, wherein: the brewing method of the double-red mountain grape wine comprises the following steps:
step 1: naturally clarifying the double red mountain grape juice after the double red mountain grapes are squeezed;
step 2: removing pulp and seeds from the double red amur grape juice, adding 250g/t of 200 and 250g/t of yeast, controlling the fermentation temperature at 20-25 ℃, and fermenting for 7-15 days;
and step 3: separating and clarifying after fermentation to obtain the double-red-hill wine.
5. The method of making red meat cider as claimed in claim 1, wherein: the brewing method of the Weidai ice wine comprises the following steps:
step 1: naturally clarifying the juice of the Weidai ice grapes after the Weidai ice grapes are squeezed;
step 2: removing pulp and fruit seeds in the wital ice grape juice, adding 200 and 250g/t of yeast, controlling the fermentation temperature at 17-20 ℃, and fermenting for 7-15 days;
and step 3: separating and clarifying after fermentation to obtain the Weidai ice wine.
6. The method of making red meat cider as claimed in any one of claims 3 to 5, wherein: before squeezing the juice, the fruit juice also comprises a pulp screening step, and disease-free fruits, rotten fruits, green fruits and secondary fruits are required.
7. The method of making red meat cider as claimed in claim 1, wherein: the finished wine has a total sugar content of 11.5%, a total acid content of 6.2g/L and an alcoholic strength of 11 degrees.
8. A red meat cider wine is characterized in that: prepared by the preparation method of any one of claims 1 to 7.
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| CN202010719125.5A CN111690495A (en) | 2020-07-23 | 2020-07-23 | Preparation method of red meat cider |
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| CN202010719125.5A CN111690495A (en) | 2020-07-23 | 2020-07-23 | Preparation method of red meat cider |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10248550A (en) * | 1997-03-12 | 1998-09-22 | Hiroshi Fukumoto | Frozen, iced and enriched vine, adjustment of the vine and container for centrifuging this frozen, iced and enriched vine |
| CN101096622A (en) * | 2006-06-27 | 2008-01-02 | 游克龙 | Green prune wine |
| CN105400633A (en) * | 2015-12-16 | 2016-03-16 | 新宾满族自治县东星葡萄酒有限公司 | Preparation method of Vidal ice wine |
| CN107557254A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application |
| CN110923095A (en) * | 2019-12-20 | 2020-03-27 | 杨伯咸 | Preparation method of red meat cider |
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| CN107557254A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application |
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Application publication date: 20200922 |