49 results about "Strong cider" patented technology

The invention relates to the technical field of wine making, in particular to cider and a brewing technique thereof. According to the brewing technique, apples are subjected to raw material processing, smashing and pulping, enzymolysis clarification, yeast fermentation and clarifying-agent clarification in sequence. According to enzymolysis clarification, colloidal substances in apple pulp are rapidly decomposed by enzyme technology, juice yield is increased, and fermentation effect is improved. According to yeast fermentation, 0.5-0.8 g / kg of yeast is added into apple juice for fermentation, and fermentation temperature is controlled at 18-28 DEG C; when bubbles are not generated on the surface of fermentation liquid, fermentation is stopped to obtain raw cider; rapid fermentation is realized through control of yeast addition amount and fermentation temperature according to the yeast fermentation technique. According to clarifying-agent clarification, the raw cider obtained after fermentation is clarified quickly. The cider and the brewing technique thereof have the advantages that the technique is simple, fermentation time is short, and accordingly, brewing time is short; the obtained cider has high clarity, few impurities and good taste, and people do not have headaches after drinking the cider.

The invention belongs to the field of food science and technology and particularly relates to a judgment method for the flavor quality of concentrated apple juice and application thereof.In order to overcome the defects that currently, in the process that the flavor quality of concentrated apple juice is differentiated through artificial sensory evaluation, difference is large, stability is low, and data support is lacking, in the method, flavor substances having important influences on the flavor quality of concentrated apple juice are comprehensively analyzed, key substance composition influencing the flavor quality of concentrated apple juice is screened out, the method for distinguishing the flavor quality of concentrated apple juice is built by means of main component analysis and other mathematical statistics means, and raw materials stable in flavor quality are provided for production of cider, apple vinegar, apple vinegar drinks and the like.

The invention relates to appetizing and summer heat relieving type sugar-core apple wine and an efficient deep processing technique. The efficient deep processing technique comprises the steps as follows: (1) preparing primary pulp; (2) performing detoxifying treatment on patulin; (3) performing inoculation and precise fermentation; (4) performing enzymatic hydrolysis on residues; (5) performing clarification filtration; (6) performing aging; and (7) performing canning after adsorption clarification. In allusion to the problem that the apple wine can be turbid in the later period of storage, multi-stimuli responsive nanofiber modified resin is employed for adsorption to solve the problem; outside stimuli include an environmental temperature or acidity and alkaline (pH value) change, light,an electric field, a magnetic field, specific molecules or the like; and physical and chemical properties changed when nanofibers respond to the outside stimuli may include a size, hydrophilcity andhydrophobicity, a refractive index, transmissivity, mechanical strength, a color, conductivity or the like.

An automation system for tracking beverage consumption and methods of its operation are provided herein. The automation system monitors the consumption of beverages with a focus on beverages, such as beer, cider and wine, that are housed in a barrel-like container such as a beer keg. The automation system consists of a sensor plate, cloud application service or local application services, communications services, real-time display, and integration with a mobile form factor. The sensor plate includes electronics, such as weight sensors, battery voltage sensors, and environmental sensors, as well as software to calculate the volume of the beverage based on data captured from the sensors and on-board algorithms. The cloud or local device will send and receive messages and their services will be utilized to parse and analyze the data captured by the sensor plate. The mobile form factor will then display to the user through a user interface the reports generated from the analyzed data. The real-time display will display current readings and calculations.

The invention relates to a production method of low-alcohol cider. According to the invention, process steps such as original fruit puree impregnation, high-temperature enzymolysis, high-temperature initiation, low-temperature long-time fermentation, and the like are adopted. The obtained cider has the advantages of golden color, clear wine body, good sour and sweet taste, soft and harmonious taste, rich and long-lasting aroma, and sufficient aftertaste. With the method, apple deep processing industrial chain in our nation is prolonged, apple added value is increased, and a defect of insufficient taste of cider in our nation is overcome. With the method, a firm basis is made for expanding consumer groups of the cider in our nation, and the cider is provided with competitiveness in domestic and international markets.

The invention discloses multi-strain fermentation type apple vinegar beverage and a preparation method thereof. The preparation method is characterized by comprising the steps: adding lactic acid bacteria powder into apple juice before fermentation to obtain an apple juice mixture, and then adding wine-making yeast into the apple juice mixture to obtain apple wine through joint fermentation; and converting the apple wine into apple vinegar through the fermentation of acetic bacteria, after-ripening ageing on the apple vinegar to obtain original apple vinegar, and blending the original apple vinegar to obtain the apple vinegar beverage. The lactic acid bacteria powder is added for multi-strain fermentation, so that the content of non-volatile acids, such as lactic acid, in fermentation liquor is increased, the pungent taste of a single acetic acid in the original vinegar is reduced, and the sourness of the original vinegar is softened; multiple ester substances are generated in the joint fermentation process of multiple strains, so that the fragrance of the original vinegar is finally enhanced; therefore, the taste of the prepared apple vinegar beverage highlights the characteristics of litheness, softness, fragrance, mellowness, smoothness and the like.

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.

The invention discloses sweet and strong high-flavonoid apple wine and a preparation method for the same. A low-alcohol-content high-sugar wine base is obtained by mixing 1 part by volume of a high-sugar wine base and 6 parts by volume of a low-alcohol-content wine base. Mature fruits of high-flavonoid apples are adopted as raw materials for all of a high-alcohol-content wine base, the low-alcohol-content wine base and the high-sugar wine base. A preparation method for the high-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, performing distillation, and collecting an 85 to 95 DEG C distillate until the alcohol content is 80 percent or more. A preparation method for the low-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, and collecting a liquid phase. A preparation method for the high-sugar wine base comprises the following steps: performing fermentation until the alcohol content is 1 percent, performing sterilization, and collecting a liquid phase. The preparation method for the sweet and strong high-flavonoid apple wine comprises the following steps: mixing 1 part by volume of the high-alcohol-content wine base and 0.5 part by volume of the low-alcohol-content high-sugar wine base, and performing alternate high / low-temperature maturing. The sweet and strong high-flavonoid apple wine contains peculiar functional hygienical components of apples such as flavonoid, phenolic acid and mineral elements, also tastes highly pungent like Baijiu, and has a broad market prospect.