Study On Jinhong Dry Cider Fermentation Process

The test studied the process of brewing dry Jinhong cider which used Jinhong apple as raw material. By comparing several processes of adding different Saccharomyces cerevisiae and natural fermentation without yeast, and the test ultimately chose to add C2-2 yeast.The experiment have optimized four parameters of fermentation process, inoculation amount, fermentation temperature, pH value and the initial sugar content. Single-factor test determined the level of these four factors, and then we conducted to orthogonal test on this basis. Get the optimal fermentation conditions for:inoculation amount is 9%(viable count of 4.5×107), fermentation temperature value is 22℃, pH is 3.0, initial sugar content is 22%.This test chose mechanical clarified and adding clarified agent to clarify the liquor after fermentation, by using of clarified agent with bentonite, and diatomaceous earth, and polyvinyl pyrrolidone (PVPP) and shell poly sugar four species, the test eventually determined that the shell poly sugar is a suitable clarified agent for Jinhong cider. When the adding content reached maximum which is 0.4g/L value, the light transmittance is 98.8%.Because of polyphenol compounds and organic acids in apple cider has a very big impact for the liquor body and their nutritional value, we tracked the variation of phenolic compounds and organic acids content in the Jinhong cider during the fermentation process. The study has great significance for the future research. Then we tracked the content of total flavonoids in the Jinhong cider.In determining the optimal parameters of fermentation process and optimal clarification process, the test inoculated Saccharomyces cerevisiae C2-2, and fermented JinHong cider under optimal conditions. Then the test analyzed final product of stability, sensory evaluation, physical and chemical properties and microorganisms and other aspects.