Brewing process for low-alcohol apple wine
A low-alcohol, cider technology, applied in the field of beverage wine, can solve the problems of unscientific raw material processing, affecting the quality and cost of cider, insufficient juicing, etc., so as to avoid the decline of product safety and increase the output of juice , The effect of improving the utilization rate of raw materials
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[0027] A brewing process of low-alcohol cider, comprising the following steps:
[0028] 1) Sorting and processing of raw materials: select high-quality apples with high maturity, no rot, and high sugar content, wash them with sterile water for 2 to 3 times after mechanical peeling, and use 3 to 5% saline to soak the fruits for 13 to 10 minutes. 20 hours, then disinfect, sterilize, and remove debris;
[0029] 2) Crushing and high-pressure juicing: After the apples treated in step 1 are crushed by a scraper crusher, under the condition of 10-18°C, the juice is squeezed by a screw-type continuous juicer under high pressure, and then the juice is squeezed by a slurry pump. The juice is input into the stainless steel fermenter, among which, a sugar cane juicer is used;
[0030] 3) Add SO 2 And pectinase: add 40-60mg / L of SO to the fruit juice 2 and 20-30mg / L of pectinase, control the temperature at 48-52°C, and stir at 100 rpm for 20-35 minutes, then let stand and separate;
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