TH21534U - How to produce cider and wine products From syrup that has been preserved in fruit. - Google Patents

Abstract

------20/03/2563------(OCR) Page 1 of 1 Summary of Invention This invention proposes a method for producing cider and wine from fruit-preserved syrup, consisting of the following steps: The sugar content and pH of the fruit-preserved syrup are adjusted using a concentrated sodium hydroxide solution. It is then sterilized and cooled. Next, Saccharomyces cerevisioe bacteria are added. Another batch of fruit-preserved syrup is then adjusted to the desired sugar content and pH using a concentrated sodium hydroxide solution. Afterward, potassium metabisulfite (KMS) is added and left for 24-30 hours. Then, yeast starter is added and incubated. Finally, 10-20 ml/L of bentonite is added. After precipitation occurs, only the clear portion is collected and filtered through a membrane. The mixture is then sterilized at 70-80°C for 5-15 minutes. If incubated for 90-100 hours, cider is obtained. If aged for 180-200 hours, the resulting product is wine. ------------ Page 1 of 1. Invention Summary. This invention proposes a process for producing cider and wine from fruit-preserved syrup. The process involves the following steps: Fruit-preserved syrup and the fungus Saccharomyces cerevisioe are processed according to the starter culture preparation and cider and wine production steps, resulting in the resulting cider and wine beverages.

Claims (4)

------20/03/2563------(OCR) Page 1 of 1 Claims 1. The process for producing cider and wine from fruit-preserved syrup involves the following steps: a. Preparation of the yeast starter: The sugar content of the fruit-preserved syrup is adjusted to a range of 10-15 Brix using water, and the pH is adjusted to a range of 4-6 using a 10 molar sodium hydroxide solution. This is then placed in a closed container. Sterilize at 100-120°C for 10-20 minutes. Let it cool, then add Saccharomyces cerevisiae Burgardy strain at a concentration of 106-108 colonies per milliliter (CFU/ml). Close the container and shake at 80-120 rpm for 18-24 hours. This step will obtain the starter yeast culture. B. Take another batch of fruit soaking syrup and adjust the sugar content to 20-30 Brix. Adjust the pH to 4-6 using a 10 M sodium hydroxide solution. Then add 0.15-0.30 g/L of 0.015-0.030% by weight potassium metabisulfite (KMS) and let it sit for 24-30 hours. C. Finally, add the starter yeast culture obtained from step a. Add 5-10 percent by volume, seal the container, and incubate. Then add 10-20 ml/L of bentonite. Wait until sedimentation occurs for 3-7 days. Strain only the clear liquid through a 0.2-0.5 micrometer membrane and sterilize at 70-80°C for 5-15 minutes. Afterwards, cool immediately. This step yields cider. 2. Process for producing cider and wine from fruit-preserved syrup according to claim 2, where step C is carried out at 25-30°C. 3. Process for producing cider and wine from fruit-preserved syrup according to claim 1, where step C takes 90-100 hours to yield cider, or 180-200 hours to yield wine. ------------ Edited 01/11/2018 Page 1 of 2 Claim 1. Process for producing cider and wine from fruit-preserved syrup. The process is as follows: A. Preparation of the yeast starter by conditioning the syrup after fruit soaking: Adjust the sugar content of the syrup after fruit soaking to 10-15 Brix using water and adjust the pH to 4-6 with a 10 molar sodium hydroxide solution. Place the mixture in a sealed container and sterilize at 100-120°C for 10-20 minutes. Let it cool, then add 106-108 colony-forming units (CFU/ml) of Soccharomyces cerevisiae Burgardy strain. Close the container and shake at 80-120 rpm for 18-24 hours. This step obtains the yeast starter. B. Cider production. Take another batch of fruit-preserving syrup and adjust the sugar content to a range of 20-30 Brix. Adjust the pH to a range of 4-6 using a 10 M sodium hydroxide solution. Then, add 0.015-0.030% by weight potassium metabisulfite (KMS) at a rate of 0.15-0.30 g/L and let it sit for 24-30 hours. Next, add 5-10% by volume of the starter yeast culture obtained from step A. Cover the container and incubate. Then, add 10-20 ml/L of bentonite and wait until precipitation occurs (3-7 days). Strain the clear liquid through a 0.2-0.5 micrometer membrane and sterilize at 70-80°C for 5-15 minutes. Afterward, cool immediately. This step yields the cider product. ---------------------------------------------------------------------------------------------------- Page 1 of 2 Claim 1. The process of producing cider and wine from fruit-preserved syrup involves the following steps: a. Preparation of the yeast starter: The sugar content of the fruit-preserved syrup is adjusted to 10-15 Brix using water, and the pH is adjusted to 4-6 using a 10 M sodium hydroxide solution. The mixture is placed in a sealed container and sterilized at 100-120°C for 10-20 minutes. After cooling, 106-108 colonies per milliliter (CFU/ml) of Soccharomyces cerevisiae Burgardy yeast are added. The container is then sealed and shaken at 80-120 rpm for 18-24 hours. This step yields the yeast starter. b. Cider production. The syrup, obtained after soaking the fruit, is adjusted to a sugar content of 20-30 Brix and its pH adjusted to 4-6 using a 10 M sodium hydroxide solution. Then, 0.015-0.030% by weight potassium metabisulfite (KMS) at a rate of 0.15-0.30 g/L is added and left to stand for 24-30 hours. Next, 5-10% by volume of the starter yeast culture (prepared in step A) is added. The container is covered and incubated. Bentonite is then added at a rate of 10-20 ml/L. Sedimentation occurs within 3-7 days. The clear liquid is then filtered through a 0.2-0.5 micrometer membrane and sterilized at 70-80°C for 5-15 minutes. The liquid is then immediately cooled. This step yields the cider product. 2. The process for producing cider and wine from fruit syrup, as per claim 2, where in step b the temperature used for fermentation is 25-30 degrees Celsius. 3. The process for producing cider and wine from fruit-infused syrup, as per claim 1, in which step B involves fermentation for 90-100 hours. 4. The process for producing cider and wine from fruit syrup, as per Patent 1, which may include the following wine production steps: Adjust the sugar content of the fruit syrup to 20-30 Brix and adjust the pH to 4-6 using a 10 M sodium hydroxide solution. Then add 0.15-0.030% by weight potassium metabisulfite (KMS) at a rate of 0.15-0.30 g/L and leave for 24-30 hours. Next, add 5-10% by volume of the starter yeast culture obtained from Patent A. Cover the container and incubate at 25-30 degrees Celsius (2/2 of a page) for 180-200 hours. Then add 10-20 ml/L of bentonite and wait until sedimentation occurs for 3-7 days. Strain the clear liquid. The wine is passed through a 0.2-0.5 micrometer membrane and then sterilized at 70-80 degrees Celsius for 5-15 minutes. It is then immediately cooled. This step yields the wine product.