Novel technique for fermenting cider wine with low alcoholic strength

The invention provides a novel technique for fermenting cider wine with low alcoholic strength, which relates to the technical field of cider wine brewing. The novel technique comprises the steps of alcohol fermentation and malic acid-lactic acid fermentation: by using concentrated cider as a raw ma...

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Bibliographic Details
Main Authors LIN XI, LV ZHAOLIN, YAO YONGHONG, ZHANG BAILIN, ZHANG JIATAO, ZHAN HAINING
Format Patent
LanguageChinese
English
Published 03.08.2011
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PROCESSES USING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:The invention provides a novel technique for fermenting cider wine with low alcoholic strength, which relates to the technical field of cider wine brewing. The novel technique comprises the steps of alcohol fermentation and malic acid-lactic acid fermentation: by using concentrated cider as a raw material, adding killer yeast for alcohol fermentation firstly and carrying out the malic acid-lactic acid fermentation by introducing leuconostoc mesenteroides after the main fermentation. The alcoholic strength of the cider wine obtained by fermenting with the process parameters is about 6%, and the cider wine has soft, mellow, tasty and refreshing mouth feeling and good biological stability. By developing and utilizing apple resources in China for fine and further processing of apples, the high-quality cider wine adapting to market demands is produced, and the novel technique has high economic and social benefits.
Bibliography:Application Number: CN2011102543