The Research Of Cider

Apple is generally regarded as the "King of the fruit". Recently, the deep processing of the apple gains increasing attention due to its increase yield. In this work, different kinds of yeast-based apple wines were produced and studied. During the fermentation, the total sugar content, total acid content, volatile acid, alcohol, tannin, carbon dioxide, free carbon dioxide, fat and browning degree were simultaneously tested, followed by the investigation of the wine clarification. The apple brandy produced by the further processing provided the basis for the following yeast choosing and the study of the composition of the apple and brandy.By means of Angel yeast, Diboshi yeast and wine yeast, three different cases were built up to monitor their time-dependent changes of wine compositions. The results indicate that three wines show the obvious decrease of sugar contents and the fermentation-induced increase of the alcohol contents. Meanwhile, the fat content, acid content and the volatile acid content generally presented the ascending tendency throughout, while tannin content slightly decreased and the free and un-free carbon dioxide dramatically decreased. The browning degree of the wine became deeper along with the oxidation reactions. According to the change of the index, angel yeast to brew cider is best.As the typical clarifying agents, the gelatins, chitosans and egg whites were employed to study the clarification of the wines. It is obvious that the three clarifying agents could effectively clarify the wines. In particular, the gelatins gave rise to the rapidest sedimentation while the egg whites produced the clearest wines. The egg white with the concentration of 0.2cm/100 ml could produce the best wines with the 98.4% light transmittance. The optimal condition for egg whites to produce the best wines is concentration of 0.2cm/100 m L and the processing time of 15 h.Finally, the wines produced y the angel yeast were stored in the oak barrels. It alcohol degree, tannin content, total acid content, volatile acid content and fat content are 42%,0.146g/L, 9.56g/L, 4.89g/L and 28g/100 L, respectively. By the sensory evaluation, an apple brandy are golden color, clarity, fruity, fermented sweet soft, delicate oak coordination, and the overall aroma structure is strong; Balance of entrance mellow, finish last.