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Manufacture method for cider wine

A production method and cider technology, which are applied in the production field of apple cider, can solve the problems of decreased taste and taste, short storage period, etc., and achieve the effects of prolonging the storage time and inconspicuous decrease in taste and taste.

Pending Publication Date: 2020-12-04
邓黔峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main problem existing in the current cider on the market is that the storage period is relatively short, and at the same time, the mouthfeel and taste decline seriously after long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of preparation method of cider, steps are as follows:

[0027] 1) Wash the apples and dry them to get product A;

[0028] 2) Remove the nucleus and black core of product A to obtain product B;

[0029] 3) Break product B to get product C;

[0030] 4) Put product C into the fermenter, let it stand for 6 hours first, then add 1‰ of activated distiller's fermented liquid to assist and let it stand for 3 hours to obtain product D;

[0031] 5) Add water, white sugar, koji and koji mother liquor to product D for anaerobic fermentation. When you can hear the sound of nibbling and smell the sour taste of light sauce, turn to high temperature and carry out a second anaerobic fermentation for 18 days to get E Taste;

[0032] 6) After cooling product E, carry out low-temperature fermentation for 60 days, until the 7th day after no bubbles are produced, the fermentation is completed, and product F is obtained;

[0033] 7) After returning to normal temperatu...

Embodiment 2

[0042] Embodiment 2, a kind of preparation method of cider, the steps are as follows:

[0043] 1) Wash the apples and dry them to get product A;

[0044] 2) Remove the nucleus and black core of product A to obtain product B;

[0045] 3) Break product B to get product C;

[0046] 4) Put product C into the fermenter, let it stand for 5 hours first, then add 1‰ of activated distiller's yeast fermentation liquid to assist to stand for 3 hours, and get product D;

[0047] 5) Add water, white sugar, koji and koji mother liquor to product D for anaerobic fermentation. When you can hear the sound of nibbling and smell the sour taste of light sauce, turn to high temperature and carry out a second anaerobic fermentation for 18 days to get E Taste;

[0048] 6) After cooling product E, carry out low-temperature fermentation for 60 days, until the 7th day after no bubbles are produced, the fermentation is completed, and product F is obtained;

[0049] 7) After returning to normal tempe...

Embodiment 3

[0058] Embodiment 3, a kind of preparation method of cider, the steps are as follows:

[0059] 1) Wash the apples and dry them to get product A;

[0060] 2) Remove the nucleus and black core of product A to obtain product B;

[0061] 3) Break product B to get product C;

[0062] 4) Put product C into the fermenter, let it stand for 7 hours first, then add 1‰ of activated distiller's fermented liquid to assist and let it stand for 3 hours to obtain product D;

[0063] 5) Add water, white sugar, koji and koji mother liquor to product D for anaerobic fermentation. When you can hear the sound of nibbling and smell the sour taste of light sauce, turn to high temperature and carry out a second anaerobic fermentation for 18 days to get E Taste;

[0064]6) After cooling product E, carry out low-temperature fermentation for 60 days, until the 7th day after no bubbles are produced, the fermentation is completed, and product F is obtained;

[0065] 7) After returning to normal temper...

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PUM

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Abstract

The manufacture method comprises the following steps of: 1) cleaning and drying apples to obtain a product A; 2) removing a stone and a black core from the product A to obtain a product B; 3) breakingthe product B to obtain a product C; 4) putting the product C into a fermentation tank, firstly, standing, then, adding activated yeast wine fermentation liquor to assist in standing, and obtaining aproduct D; 5) adding water, white granulated sugar, distiller' s yeast and distiller' s yeast mother liquor to carry out primary anaerobic fermentation, and then, converting into a high temperature to carry out secondary anaerobic fermentation for 18 days to obtain a product E; 6) after the product E is cooled, carrying out low-temperature fermentation for 60 days, and finishing fermentation in seven days after no bubbles are generated, and obtaining a product F; and 7) after the product F is recovered to the room temperature, carrying out primary ageing, filtering, standing, slag removal, precipitation, primary refined filtration, secondary aging, low-temperature precipitation, secondary refined filtration and third-time aging to obtain the finished product cider wine. The cider wine manufactured by the invention has the characteristics that a storage period is long and taste and flavor retention time can be prolonged.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making cider. Background technique [0002] Apple cider is an alcoholic beverage made from the fermentation of pure fruit juice. In addition to cider, there is also perry, peach cider or cider made from other fruits. Apple cider has a low alcohol content, from about 2% to 8.5%. [0003] Fermented cider is also called hard cider in the United States, and cider in Britain, France, Australia and other countries. According to the processing method and the characteristics of the product, cider can be divided into several types such as fermented cider, sparkling wine and dew wine. Fermented cider is made by fermenting apple juice with bacteria. Sparkling wine is cider containing carbon dioxide, also known as sparkling wine. Dew wine is generally prepared by soaking fruit or fruit juice with edible alcohol. [0004] The main problem existing in the cider currently on the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 邓黔峰
Owner 邓黔峰
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