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Method for brewing apple wine

A technology of cider and apples, which is applied in the field of drinking wine and cider brewing, and can solve the problems of poor taste of cider and long cider brewing cycle, etc.

Inactive Publication Date: 2017-05-31
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a kind of cider brewing method, and described this cider brewing method should solve the long brewing cycle of cider in the prior art, and the taste of cider is not good enough. good technical questions

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  • Method for brewing apple wine

Examples

Experimental program
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Embodiment 1

[0023] The yeast of the present invention is screened from soil samples under grape vines in a vineyard in Heze, Shandong.

[0024] Weigh 10g of the soil sample and dissolve it in 150mL sterile water, enrich the yeast at 200r / min for 20min at a constant temperature of 28°C, take 1mL of the above shaken culture solution for gradient dilution, and draw 10 -4 、10 -5 and 10 -6 Spread 200 μL of the gradient dilution on the PDA plate, culture it in a constant temperature incubator at 28°C for 24 hours, pick a typical yeast colony and insert it into the YPD liquid medium, and separate it by streaking for 2-3 times, and examine it under the microscope with smear staining. Obtain a pure culture of yeast. Inoculate the yeast with 2% inoculum in an Erlenmeyer flask containing 50mL YPD liquid medium and place it on a 200r / min shaker, and inoculate it on a YPD plate by streaking, and culture the plate and liquid medium at 30°C Smell the flavor after 24 hours (take the YPD plate and liqu...

Embodiment 2

[0027] Embodiment 2 A kind of brewing method of cider, comprises the steps:

[0028] (1) Juicing: Select 5 kg of fresh, highly ripe apples, peel and remove the core and stem to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear apple juice.

[0029] (2) Adjust sugar: measure the sugar content of clarified apple juice with an Abbe refractometer, and add sucrose to the apple juice according to the measured sugar content to adjust the sugar content to 20°Brix. , which ensures that the brewed cider has a suitable alcohol content (9°-12°).

[0030] (3) Entering the tank: transfer the 3.9L apple juice with adjusted sugar into the fermentation tank (1) of the brewer, which is the brewer involved in the patent application publication number CN 106281832 A.

[0031] (4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken and cultured in YPD liquid medium at 28°C for 24 hours, and the yeast liqui...

Embodiment 3

[0038] Embodiment 3 A kind of brewing method of cider, comprises the steps:

[0039] (1) Juicing: Select 5 kg of fresh, highly ripe apples, peel and remove the core and stem to obtain 4.2 kg of pulp, crush and squeeze the juice, and filter and clarify to obtain 3.9 L of clear apple juice.

[0040] (2) Adjust sugar: measure the sugar content of clarified apple juice with an Abbe refractometer, and add sucrose to the apple juice according to the measured sugar content to adjust the sugar content to 25°Brix.

[0041] (3) Entering the tank: transfer the 3.9L apple juice with adjusted sugar into the first fermentation tank 32 of the brewer, which is the brewer involved in the patent application publication number CN 106281832 A.

[0042] (4) Adding yeast: Saccharomyces cerevisiae (strain preservation number CGMCC No.13443) was shaken and cultured in YPD liquid medium at 28°C for 24 hours, and the yeast liquid after the culture was centrifuged in a high-speed centrifuge at 6000r / min...

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Abstract

The invention discloses a method for brewing apple wine. The method comprises the following steps: breaking and juicing apple; adjusting the sugar degree of the apple juice to 20-degree Brix to 25-degree Brix; adding liquid yeast according to the additive amount of 3-5%, wherein the culture preservation No. of the brewer yeast in the liquid yeast is CGMCC No.13443; fermenting for 3-5 days under the temperature at 23-28 DEG C; and adding the primarily fermented apple wine into bentonite solution and clarifying for 3-4 days, thereby drinking or bottling. The apple wine prepared according to the invention not only is in clear and transparent color, is natural and strong in fruity fragrance and tastes nice, but also contains various mineral substances and vitamins required by human body, is green fermented fruit wine, is a tasty and nutrient healthy fruity wine beverage and is suitable for people of all ages.

Description

technical field [0001] The invention belongs to the field of food, and relates to drinking wine, in particular to a brewing method of cider. Background technique [0002] Wine is an indispensable carrier in my country's traditional food culture. With the improvement of people's quality of life, low-alcohol fruit wine drinks are more and more popular and respected by people. A variety of fruit wine types thereupon have also appeared one after another, and people have higher and higher requirements on the color, local flavor and mouthfeel of fruit wine. The nutritional value and medical value of apples are very high. It is rich in sugars, acids, aromatic alcohols and pectin substances, and contains vitamin B, vitamin C, calcium, phosphorus, potassium, iron and other nutrients necessary for the brain. It is a fruit with high nutritional value. Saccharomyces cerevisiae with strain preservation number CGMCC No.13443 is screened from the soil of Heze vineyard in Shandong Provinc...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王旭增冯涛庄海宁王慧王文欣陈忠秋王晶晶吴阳赵宇曾小兰张三丰童彦尊佘晓磊
Owner SHANGHAI INST OF TECH
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