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Preparation method of low-alcohol sparging apple wine and low-alcohol sparging apple wine

A technology for cider and apples, which is applied in the field of low-alcohol sparkling cider and the preparation of low-alcohol sparkling cider, can solve problems such as insufficient aroma, and achieves mellow and harmonious wine body, good sensory indicators, rich and delicate bubbles and refreshing taste sense of effect

Inactive Publication Date: 2018-11-23
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of cider is an important indicator for evaluating the quality of cider, but most of the above methods have a negative impact on the aroma components of the wine, resulting in insufficient aroma

Method used

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  • Preparation method of low-alcohol sparging apple wine and low-alcohol sparging apple wine
  • Preparation method of low-alcohol sparging apple wine and low-alcohol sparging apple wine
  • Preparation method of low-alcohol sparging apple wine and low-alcohol sparging apple wine

Examples

Experimental program
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preparation example Construction

[0036] 1. Preparation of apple juice

[0037] Select fully ripe and non-rotten Red Fuji apples, wash, remove the core and cut into pieces, place them in 0.05% Vc and 1.5% citric acid to protect the color for 20 minutes, and take out the juice. Discard the residue, add 70mg / L potassium metabisulfite to the juice, let it stand for 15min, add pectinase to the juice at a ratio of 450mg / L, bathe in water at 45°C for 2h, vacuum filter to obtain clear apple juice, and store it at -20°C Save it for future use.

[0038] 2. Preparation of yeast seed solution

[0039] Two yeast strains (WLS21 Saccharomyces cerevisiae strain and SJ03 Candida ethanolophilus strain) preserved in glycerol tubes were respectively activated in YPD medium (1% yeast extract powder, 2% glucose, 2% peptone) ( Temperature 28°C, shaker speed 120r / min, time 24h) After two generations, inoculate 5% of the inoculum into apple juice (sterilized at 105°C for 15min), temperature 28°C, shaker speed 120r / min, WLS21 winema...

Embodiment 1

[0141] (1) Preparation of apple juice

[0142] Select fully ripe and non-rotten Red Fuji apples, wash with water, remove the core and cut into pieces, then place them in 0.05% Vc and 1.5% citric acid to protect the color for 20 minutes, and then take out the juice. Discard the residue, add 70mg / L potassium metabisulfite to the juice, let it stand for 15min, add pectinase to the juice at a ratio of 450mg / L, bathe in water at 45°C for 2h, vacuum filter to obtain clear apple juice, and store it at -20°C Save it for future use.

[0143] (2) Preparation of yeast seed solution

[0144] Two strains of yeast preserved in glycerol tubes were respectively activated in YPD medium (1% yeast extract powder, 2% glucose, 2% peptone) (temperature 28°C, shaker speed 120r / min, time 24h) for two generations Finally, inoculate in apple juice (sterilized at 105°C for 15min) with 5% inoculation amount, temperature 28°C, shaker speed 120r / min, WLS21 culture for 18h, SJ03 culture for 24h, to obtain...

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Abstract

The invention discloses a preparation method of low-alcohol sparging apple wine and the low-alcohol sparging apple wine. The alcoholic strength of the apple wine prepared by the preparation method is1.8 percent vol; the low-alcohol standard is reached; the CO2 pressure (20 DEG C) is 0.45MPa; the sparging wine standard is reached. The preparation method comprises the following steps that zymophytes and apple juice are used as raw materials for performing apple raw wine fermentation preparation; then, partial ethanol in the apple raw wine is removed to obtain low-alcohol apple wine; finally, saccharomyces cerevisiae is reutilized for performing secondary fermentation on the low-alcohol apple wine; the zymophytes include saccharomyces cerevisiae and bibulous candida mycoderma bacteria. A fermentation process disclosed by the invention can be used for making the low-alcohol sparging apple wine; the low-alcohol sparging apple wine made by using the process of mixed fermentation of saccharomyces cerevisiae and candida ethanolica and secondary fermentation after dealcoholization has the advantages that the aromatic substance variety is rich; the sensory index is good; the color luster isgolden yellow; the clear and transparent effects are achieved; the mouthfeel is mellow; the bubbles are exquisite and durable; the low-alcohol sparging apple wine is nutrient and healthy low-strengthfruit wine.

Description

technical field [0001] The invention belongs to the technical field of cider brewing, and in particular relates to a preparation method of low-alcohol sparkling cider and low-alcohol sparkling cider. Background technique [0002] There are three main methods of producing low-alcohol and no-alcohol cider, which focus on three stages of the production process, namely pre-fermentation, mid-fermentation and post-fermentation. The pre-fermentation treatment mainly reduces the alcohol content of the finished product by reducing the fermentable sugar content in the substrate, including adding glucose oxidase, using immature fruit fermentation, etc.; the intermediate treatment of fermentation controls the alcohol content by reducing the production of ethanol, including using non-Saccharomyces cerevisiae or Methods such as yeast engineering bacteria and suspension of fermentation; post-fermentation treatment to remove ethanol from wine through physical methods, mainly non-membrane me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12R1/72
CPCC12G3/025
Inventor 高振鹏李琪岳田利袁亚宏王周利
Owner NORTHWEST A & F UNIV
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