Study On Brewing Technologies Of Cider

Due to its high nutrient, low alcohol contents, good taste, the higher-value cider had a broad market prospect, and became the best choice in apple further processing. Of course, as a sunrise industry, cider brewing has lots of problems in our country. Currently, the brewing technology of grape wine was used to produce cider in some cider plants, the key technology of apple brewing were not matured enough yet. This study mainly focuses on the following problems:(1)Most apple varieties in China are varieties for dessert, high sugars, low acidity, low tannin and thin taste;(2)During fermentation, SO2 was used to prevent apple juice from browning, high addition of it has a harmful effect on human health;(3)Juice clarifying at a low temperature with enzymolysis usually needed a long time, resulting a low equipment utilization;(4)During cider storage, a great deal of feculence was easily precipitated;(5)The remaining liquor produced by distilling brandy is usually wasted due to no good method used. Aiming at these problems, in this study the Fuji apple was used as raw material to brew cider by dipping the apple in the solution of color pretecting agents to prevent apple juice browning, and adding the composite enzymes in the juice to increase the juice yield and also adjusting initial p H of apple juice by Haihong juice, and optimizing the fermentation conditions, using compound defecates for cider clarification. Furthermore, the apple blandy was prepared by distilling technology and then obtained blandy was used to produce series of apple wine by blending distilled blandy and brewed 5% cider in this study. The remined must from the distillation process was utilized to produce an alcohol-free wine by clarifying, filtrating, blending processes.(1)The results showed color pretect mixture solution was an effect way to prevent apple juice browing, which including sulphur dioxide of 40 ppm, ascorbic acid of 0.20%, L-cysteine of 0.07% for about 15 minutes, was yellow-green, fruity and low browning degree.(2)Mixture of pectinase and cellulase can enhance the yield and clarity of apple juice. The enzymatic treatment conditions were as follow: cellulase of 60mg/L and pectinase 50mg/L, at a temperature of 55℃ for 1h. The yield of resultant apple juice was 93.11%,T660 nm of it was 96.4.(3)Haihong juice is better than critic acid in the improvement of cider acidity. The fermentation conditions are initial sugar degree of the obtained apple juice to be 21°Brix, and the initial p H to be 3.6 by using Haihong juice, 12%(v/v)dry cider was brewed at the fermentation temperature of 22℃, yeast inoculation of 0.2‰.(4)Under this condition, the sensory score of brewed cider was 96 points. The optimal clarification conditions of cider were determined to be the chitosan addition amount of 0.04g/L, bentonite of 0.09g/L, the clarification temperature of 25 ℃, the clarification time of 28 h. Under this condition, T660 nm of the resultant cider was 98.8, taking on a golden colour, rich in fruit aroma, and perfect taste, the sensory score of it was 96 points.(5)And apple blandy process was investigated by distilling technology. The distilled blandy was then used to blend with 5%(v/v)sweet wine brewed in the study to produce series of apple wine, alcohol content range from 7%(v/v)to 15%(v/v). And finally the remaining liquor produced by distilling brandy was used to produce an alcohol-free cider using xylitol to adjust the ratio of sugar to acid.