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49 results about "Strong cider" patented technology
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A traditional wine cork usually signifies a still, uncarbonated bottle. One To Try: While there are many regional strong ciders, Angry Orchard's Strawman is the perfect winter warmer and available nationally. It's a bracing cider, with a perceivable boozy warmth and earthy apple quality.
A cider and a brewing method thereof
The invention provides a cider and a brewing method thereof. The cider is prepared by fermentation of a juice mixture of apple clear juice and midget crabapple fruit juice, wherein the volume percentage of the midget crabapple fruit juice in the juice mixture is 5-10%, the acidity of the juice mixture is 6-8 g / L, the sugar degree is 18-24 degree Brix, and the fermenting temperature is 8-20 DEG C. The brewing method includes steps of: cleaning, smashing and juicing apples, clarifying before fermentation, separating the clear juice, fermenting, and clarifying after fermentation, filtering and packaging to obtain the cider. During the fermentation, the midget crabapple fruit juice is added into the apple clear juice obtained by clear juice separation step to obtain the juice mixture, and the juice mixture is fermented after the acidity is controlled and the sugar degree is adjusted. According to the cider and the brewing method, characteristics of the apples and the midget crabapple fruit are combined, and the quality and the taste of the cider are improved by complementing each other's advantages. The content of organic acids and the content of tannin in the cider are increased. The cider is full-bodied, has fruit fragrance and wine fragrance which are specific to the cider and is good in palatability.
Owner:SHAANXI UNIV OF SCI & TECH
Ice cider processing technology and product thereof
The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.
Owner:辽宁省果树科学研究所
Cider and brewing technique thereof
InactiveCN105524797AIncrease the juice yieldHigh filtration efficiencyAlcoholic beverage preparationCLARITYStrong cider
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.
Owner:方绍健
Multi-strain fermented apple vinegar rich in free amino acids and production process thereof
ActiveCN111057637AReduce contentIncrease profitMicroorganism based processesVinegar preparationBiotechnologyPectinase
The invention discloses a multi-strain fermented apple vinegar rich in free amino acids and a production process thereof. The combined use of pectinase and beta-glucosidase can reduce the content of pectin and cellulose in the raw materials, promote dissolution of nitrogen-containing substances in the raw materials, increase the content of nitrogen sources available to microorganisms, and improvethe utilization rate of raw materials. The cider is produced by static fermentation. Since lactic acid bacteria and yeast both have facultative anaerobic characteristics, the utilization rate of raw materials is improved, the flavor of the prepared cider is mellow, the nutritional ingredients are increased, the health care effect is improved, and high-quality raw materials for the fruit wine are provided for the fermented apple vinegar. According to the apple vinegar prepared by multi-strain fermentation, the total acid content can reach 4.0 g / 100 mL, and the content of free amino acids is greater than or equal to 100 mg / L and the contents of proline and phenylalanine in the apple vinegar are remarkably increased. The apple vinegar of the invention is nutritious, healthy, safe and reliable, and the health-care effect of the vinegar is also improved.
Owner:JIANGNAN UNIV
Method for brewing cider wine from concentrated apple juice
InactiveCN105199910AEasy to prepareReduce investmentAlcoholic beverage preparationAlcohol contentBrix
The invention provides a method for brewing a cider wine from a concentrated apple juice. The method comprises the following steps: adding potassium metabisulfite into the concentrated apple juice with a sugar degree of 19 to 21 Brix and acidity of 0.4 to 0.5% and carrying out primary standing to inhibit growth of bacteria; adding activated active dry yeast and carrying out fermentation at 20 to 25 DEG C until CO2 bubbles are not produced or the sugar degree does not change; after completion of fermentation, carrying out cooling and secondary standing so as to obtain bulk wine; subjecting the bulk wine to ageing and then carrying out filtering with diatomite so as to remove wine lees and a part of solids; and finally, carrying out filtering with a filter membrane to achieve degerming effect so as to obtain the cider wine. The invention provides the fermentation technology for brewing the cider wine from the concentrated apple juice. According to the invention, the concentrated apple juice is used as a raw material, then yeast is added for alcoholic fermentation, and after completion of primary fermentation, clarification, filtering and filling are successively carried out; and the cider wine prepared by using the method has alcohol content of 9 to 11% Vol, soft taste, elegant bouquet and good stability, and is clear, transparent and glossy.
Owner:LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
Brewing method of cider
InactiveCN103374490ABalanced wineModerate alcoholMicroorganism based processesAlcoholic beverage preparationStrong ciderProcess engineering
The invention discloses a brewing method of a cider, and belongs to the technical field of food, and in particular relates to a brewing process of the cider. The cider provided by the invention is prepared from the raw material of a fresh apple, and is good in taste, and nutrient-rich. The process steps of the brewing method disclosed by the invention comprises the following steps of: extracting juice by crushing; causing the juice to stand still to obtain clear juice; carrying out alcoholic fermentation; carrying out malolactic fermentation; carrying out aging and clarification.
Owner:庄芳
Judgment method for flavor quality of concentrated apple juice and application thereof
ActiveCN105717227AFlavor quality objectiveQuick DiscriminationComponent separationBiotechnologyFlavor
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.
Owner:TIANJIN UNIV OF SCI & TECH
Cider brewing technology
InactiveCN102453649ANo precipitationFruityMicroorganism based processesAlcoholic beverage preparationAgeingFood technology
The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.
Owner:崔姿
Method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation
ActiveCN106167753AEasy to operateSafe and efficient to useAlcoholic beverage preparationMicroorganism based processesSucroseSaccharum
The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g / L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.
Owner:HUAZHONG AGRI UNIV
Semi-sweet cider
ActiveCN105779206AIncrease the fragranceRich tasteAlcoholic beverage preparationMicroorganism based processesFruit wineEconomic benefits
The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.
Owner:昆明市农业科学研究院
Appetizing and summer heat relieving type sugar-core apple wine and efficient deep processing technique
PendingCN111304036AImprove completenessImprove fermentation effectAlcoholic beverage preparationMicroorganism based processesRefractive indexStrong cider
Owner:SHANXI SDIC ZHONGLU FRUIT JUICE CO LTD
Appetizing and summer heat relieving tangxin raw cider and high-efficiency deep processing technology thereof
PendingUS20210123002A1Large specific surface areaHigh porosityAlcoholic beverage preparationDrug compositionsFiberThermodynamics
The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.
Owner:SDIC ZHONGLU FRUIT JUICE +1
Method for brewing apple wine
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.
Owner:SHANGHAI INST OF TECH
Method for making red pulp apple wine
The invention discloses a method for making red pulp apple wine. The method comprises the following steps: selecting Xinjiang red pulp apples a wine brewing raw material, cleaning the apples with water, performing air drying, removing kernels, cutting the apples into red pulp apple pieces, soaking the red pulp apple pieces into a composite color protection liquid for 5-15 minutes, fishing out thered pulp apple pieces, and performing juicing by using a crusher, so as to obtain 100% pulp of the red pulp apples. The red pulp apples used in the method are the best raw material for making high-class wine, have the main advantages of acor, flavonoids, anthocyanin and dietary crude fibers, and the nutrient components of the red pulp apples are times or dozens of times of those of common Fuji apples, so that the wine made of the red pulp applies can meet standards of functional wine; the fermentation wine of the red pulp apples has main components of anthocyanin, flavonoids, tartaric acid, malic acid, citric acid and tannin, and every kilogram of the red pulp apple wine contains 2-8g of sugar; and by adopting the method, the wine can be mild, the taste is rice, and the quality of the apple wine can be improved.
Owner:杨伯咸
Beer or Cider Concentrate
A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.
Owner:ANHEUSER BUSH INBEV SA
Automation System for Tracking Beverage Consumption
InactiveUS20200122993A1Liquid flow controllersWeighing apparatus for materials with special property/formGrape wineStrong cider
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.
Owner:DE ZULUETA ELIZABETH MARIE
Cider
The invention discloses cider. The cider is composed of, by mass, 50-60 parts of red Fuji apples, 0.5-1 part of a persimmon, 1.5-3 parts of dark tea solution and 0.5-1 part of momordica grosvenori solution. The invention aims at solving the technical problem by providing the cider which is full in taste, good in wine body clarity and attractive in colors.
Owner:重庆星湖茶酒厂
Fermentation process for optimizing peony apple wine by response surface method
PendingCN111859305AImproved fitFruity and harmoniousAlcoholic beverage preparationResourcesBiotechnologyFruit wine
The invention discloses a fermentation process for optimizing peony and apple wine by a response surface method. The peony and apple wine is prepared under optimal fermentation conditions. According to the invention, the method comprises the steps: establishing an alcoholic strength prediction model, which takes the yeast inoculum size, the initial sugar degree and the fermentation time as independent variables and the alcoholic strength as the response quantity, through a response surface method, wherein the prediction model is extremely remarkable, and the fitting condition is good; performing solving through a prediction model to obtain an optimal fermentation condition; according to an actual production process, correcting the optimal fermentation condition; carrying out the fermentation according to the corrected fermentation process, so that a wine body with the taste and the alcoholic strength reaching the standard can be obtained; wherein the peony petal powder has little influence on the alcoholic strength; a proper amount of peony petal powder is added on the premise of amending post-fermentation conditions, so the peony apple wine is rich and harmonious in fruity flavor,wine flavor and flower flavor; the three fragrances coordinate with each other and supplement each other, the aftertaste of the wine body is fresh and clean, unique peony fragrance can be left in themouth, the flavor typicality is obvious, the health-care composite fruit wine rich in nutrition is obtained, and the development prospect is wide.
Owner:HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
Brewing method for improving flavor characteristic of cider
InactiveCN112961746AEasy to storeImprove qualityMicroorganism based processesAlcoholic beverage preparationBiotechnologyAlcohol content
The invention discloses a brewing method for improving flavor characteristics of cider, which is characterized in that schizosaccharomyces pombe and saccharomyces cerevisiae are sequentially inoculated and fermented, and belongs to the technical field of cider brewing. The invention provides a sequential inoculation method which comprises the following steps: firstly inoculating the schizosaccharomyces pombe into concentrated apple juice for fermentation, inoculating the saccharomyces cerevisiae after four days, and then fermenting. Compared with cider fermented by single inoculation of saccharomyces cerevisiae, the cider prepared by the method disclosed by the invention has the advantages that the body flavor characteristic is improved, the acidity is decreased and the alcohol content is increased.
Owner:SICHUAN UNIV
Two-stage fermentation method of cider
PendingCN113025455AIncrease added valueImprove slow salesAlcoholic beverage preparationMicroorganism based processesBiotechnologySaccharomyces mikatae
The invention discloses a two-stage fermentation method of cider, and relates to the technical field of food brewing. According to the method, a non-saccharomyces cerevisiae and saccharomyces cerevisiae sequential inoculation method is used for cider fermentation, the two saccharomycetes are respectively a Schizosaccharomce spombe strain CICC 1757 and a Saccharomyces cerevisiae strain CICC 1750, and the Schizosaccharomce spombe and the Saccharomyces cerevisiae are subjected to synergistic fermentation, so that the advantage of synergistic fermentation of multiple strains is fully played, the taste of the cider is effectively improved, the aroma quality of the cider is improved, and a certain economic value is achieved.
Owner:SICHUAN UNIV
Dry and soft high flavonoid apple wine and preparation method thereof
ActiveCN107118900AFruityStrong irritantMicroorganism based processesAlcoholic beverage preparationPectinaseIrritation
The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof
InactiveCN113755289AIncrease the juice yieldHigh in sugarAlcoholic beverage preparationBiotechnologyFruit wine
The invention belongs to the technical field of fruit wine brewing, and particularly relates to fruit-flavor low-alcohol refreshing apple wine and a preparation method thereof. The preparation method of the fruit-flavor refreshing apple wine comprises the following steps of (1) uniformly spraying an ethephon solution on harvested apples, and airing; (2) freezing the aired apples at the temperature of -18 DEG C for 2-3 days; (3) returning the temperature of the frozen apples to 3-4 DEG C, and crushing and squeezing the frozen apples while the apples are cold to obtain apple juice; (4) returning the temperature of the apple juice to 12-15 DEG C, inoculating metscchnilowia pulcherrima, and controlling the fermentation temperature to 14-16 DEG C and the fermentation time to 7-10 days; and (5) controlling the temperature of the fermented apple wine and keeping for 7-10 days, filtering and filling to obtain the apple wine product with refreshing fruity flavor. The apple wine prepared by the method is high in content of esters and terpenes, strong in fruit fragrance and flower fragrance, low in alcoholic strength and fresh and cool in taste.
Owner:SHANDONG ACAD OF GRAPE
Production method of low-alcohol cider
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.
Owner:NORTHWEST A & F UNIV
Dry high-flavonoid apple wine and preparation method thereof
InactiveCN107099422AFruityStrong irritantAlcoholic beverage preparationMicroorganism based processesPectinaseAdditive ingredient
The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Sweet low-alcohol high-flavonoid cider and method for preparing same
InactiveCN107099434AFruityStrong irritantAlcoholic beverage preparationMicroorganism based processesPectinasePhenolic acid
The invention discloses sweet low-alcohol high-flavonoid cider and a method for preparing the same. A process for preparing low-alcohol high-sugar basic liquor includes 1, mixing, by volume, 1 part of high-sugar basic liquor and 5.5-6.5 parts of low-alcohol basic liquor with each other. Ripe fruits of high-flavonoid apples are used as raw materials, the raw materials are crushed and mashed to obtain pulp, the pulp is sterilized, pectinase and saccharomyces cerevisiae are added into the pulp, fermentation and sterilization are carried out, and liquid phases are collected to obtain the high-sugar basic liquor. Crushing, mashing, sterilizing, pectinase adding, saccharomyces cerevisiae adding and fermentation are carried out, and liquid phases are collected to obtain the low-alcohol basic liquor. The method for preparing the sweet low-alcohol high-flavonoid cider includes 1, mixing, by volume, 1 part of high-alcohol basic liquor and 5.5-6.5 parts of low-alcohol high-sugar basic liquor with each other to obtain mixed liquor, allowing the mixed liquor to stand still at the temperatures of 25-45 DEG C, allowing the mixed liquor to stand still at the temperatures of 0-4 DEG C and collecting liquid phases to obtain initial cider; 2, alternately aging the initial cinder at high and low temperatures to obtain the finished sweet low-alcohol high-flavonoid cider. The sweet low-alcohol high-flavonoid cider and the method have the advantages that the sweet low-alcohol high-flavonoid cider not only has special functional healthcare components such as flavonoid, phenolic acid and mineral elements in the apples, but also is high in pungency and has strong taste of baijiu, and accordingly the sweet low-alcohol high-flavonoid cider and the method have broad market prospects.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Multi-strain fermented apple cider vinegar beverage and preparation method thereof
ActiveCN104116110BIncreased non-volatile acid contentIncrease aromaVinegar preparationFood preparationHard ciderAcetic acid
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.
Owner:YANTAI QIWEI WINE IND
Method for Creating a Craft Beer with Low Alcohol Content
The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka
Owner:SHORT PAUL
Manufacture method for cider wine
PendingCN112029623ALong storage timeAlcoholic beverage preparationBiotechnologyBiochemical engineering
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.
Owner:邓黔峰
Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing
InactiveCN113736674AIncrease fruity aromaEnhance floral fragranceFungiAlcoholic beverage preparationBiotechnologyStrong cider
The invention belongs to the technical field of microorganisms, and particularly relates to a Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing. The microbiological preservation number of the Metschnikowia pulcherrima strain SIVE 3011 is CCTCC (China Center for Type Culture Collection) NO: M2021954, the preservation date is July 30, 2021, the preservation unit is China Center for Type Culture Collection, and the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing apple wine, is a strain suitable for enhancing the aroma of the apple wine, and has the advantages that the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing the apple wine; and in the fermentation process, the content of ester substances such as ethyl acetate, ethyl hexanoate and ethyl caprylate and terpene substances such as nerol, geraniol and terpineol in the apple wine can be remarkably increased, and the fruit fragrance and flower fragrance of the apple wine are improved.
Owner:SHANDONG ACAD OF GRAPE
Sweet strong high flavonoid cider and preparation method thereof
InactiveCN107118920BFruityFruity and sweetAlcoholic beverage preparationMicroorganism based processesBiotechnologyStrong cider
Owner:SHANDONG AGRICULTURAL UNIVERSITY
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