Studies On Formation Of Higher Alcohol During Of Cider Fermentation

Food storage and process engineering Gong Ying-zhenIn this paper, we carried out a series of experiments about the formation of higher alcohols in the course of fermentation of cider with Angel active dry yeast. The process condition was optimized by single-factor and orthogonal experiments, and the results were statistically analyzed.In singal-factor experiment, the effects of such factors as fermentation temperature, amount of inoculation, amount of addition of (NH4)2HPO4 and pH of apple juice on the formation of higher alcohols were studied. Results showed that the addition of nitrogen in apple juice had a great impact on the formation of higher alcohol, as well as, the lower pH of apple juice, the lower fermentation temperature and properly higher amount of yeasts inoculation.In the orthogonal test, the results were gained that showed the successive order of different effect factor: amount of inoculation > amount of addition of (NH4)2HPO4 > pH of apple juice>fermentation temperature. The optimum process condition was as follow: 20 , fermentation temperature; 0.10%, amount of inoculation of dry yeast; 200ppm, amount of addition of (NH4)2HPO4, 3.3, pH of apple juice.