Comparing And Optimizing Of Different Methods For The Deacidification In Ciders

Twelve kinds of apples were selected as the material for this research. The main methods were used to reduce acidity and get the high quality cider. The main results were as follows:1. Organic acids in apple juices and ciders were determined with HPLC. Malic acid, oxalic acid, tartaric acid, citric acid and succinic acid were detected both in apple juice and wine, little difference of organic acid component was found among apple varieties. The contents of oxalic acid tartaric acid and malic acid decreased during alcoholic fermentation with the significant increasing of citric acid and succinic acid and the formation of lactic acid. Malic acid, oxalic acid, tartaric acid and citric acid were main organic acid in twelve kinds of apple ciders, and organic acids of cidre keep constant after fermentation. The main organic acids of the cider were mainly from raw materials.2. The deacidification ability of chemical method was different between high acidic ciders and moderate acidic ciders. Calcium carbonate, sodium carbonate, potassium bicarbonate and sodium bicarbonate were suitable deacidification agents for ciders, among them, sodium bicarbonate was especially suitable for high acidity ciders. Appropriate taste couldn’t be adjusted by Potassium carbonate and potassium bicarbonate because of the weak ability of deacidification. Good adsorption ability of Chitosan in organic acids was presented in assay, but chitosan was not suitable due to the negative influence on the cider,.3. In order to reduce the acidity of the cider, the effect of four types of adsorption resin on acid reduction were studied. The experimental results indicated that positive influence on the reduction of acidity was detected in four types of adsorption resin, and the descending order in acid reducing power was D314, D914, 335, LX-300. The appropriate flow of D314, D914 and 335 were 5mL/min, 5m L/min and 10mL/min. The resin also had certain absorption of sugar and some pigmented4. The lactobacillus strain 520 was selected as the excellent strain of malactic fermentation in ciders because of the high ability of transforming malic acid to lactic acid and the better adaptability in ciders. The optimized condition of malactic fermentation(MLF)was as follow: 6% inoculation quantity, at the temperature of 22°C. On this condition, the general acid of cider decreased to 31.5%. The taste of the cider after MLF in the optimized condition was soft and coordinated. Meanwhile little changes of polyphenols, antioxidant capacity and other physicochemical indicators were indicated. On the other hand, obvious improvement of aroma quality in cider was found. Thus, the quality of cider after MLF has improved.