A method of brewing apple wine, apple is broken after enzymolysis by mixed enzymes, the rising film equipment for continuous extraction and concentration, low temperature fermentation with special wine yeast, and aging, such as the deployment of postprocessing procedures. The extraction rate was up to 92%, and the extraction time was shortened greatly. The fermentation could avoid the contamination of the mixed bacteria. The utility model solves the problem that the use of the hard shell juice is low, and the utility model is suitable for being used as a health drink.
【技术实现步骤摘要】
专利技术涉及一种果酒酿造技术,特别是一种用苹果果实酿造苹果酒的方法。。
技术介绍
苹果是一种多年生野生植物的果实,富含维生素C,十多种氨基酸和多种人体所需的微量元素,营养价值很高,但是,现在没有苹果酒的食用。
技术实现思路
其制作方法是将已成熟的苹果果实采摘回来后,将其粉碎成颗粒状,然后将酿酒杯酵母拌入粉碎后的苹果原料中,进行发酵处理。发酵后再进行蒸馏制酒。这样就制成了苹果酒”。
【技术保护点】
所述的酿造苹果酒的方法,其特征在于,所述的提取工序,其中温度在60℃~65℃下进行提取和浓缩。
【技术特征摘要】
1.所述的酿造苹果酒的方法,其特征在于,所述的提...
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