Process Of Craft Brewing Method Sparkling Apple Cider

Apple cider is one kind of low-alcohol wine brewed from apple juice,it can also called another name apple sparkling wine.Apple cider retains the original sugar,amino acids and minerals,regulate the body's metabolism and promote blood circulation,control cholesterol levels in the body and anti-aging medical care.Craft cider,raw materials and process are generally different from the industrial cider,the pursuit of original taste of cider,such as apple flavor.These are in General cannot be found in cider.So the difference of craft cider and cider is flavor.Apples of different varieties,different preparation methods,different brewing processes,craft cider and homemade cider Homebrew infinite possibilities.There are lots of bars,has its own Miniature equipment,through the purchase of Apple juice and Apple wine dry yeast,you can make a Apple sparkling wine easily.The concentrated apple juice for the test,select the initial sugar concentration,pH,temperature,fermentation,yeast nutrient(ammonium hydrogen phosphate,thiamine),optimized fermentation conditions such as yeast inoculation.In this paper apple raw materials to brew apple cider,and adjust the different initial sugar juice,and so on,different conditions was studied.Yeast varieties,performance varies,the same raw materials,different fermentation conditions will produces wines of different quality,by-products of fermentation,there are some differences in terms of flavor.This experiment on beer yeast,and wine yeast CBC-1,and angle,and apple wine dry yeast,Under the same conditions of fermentation,each across 24 h determination fermentation liquid in the of residual sugar,when no bubble overflows from liquid juice,fermentation should be stopped,we can evaluate the quality of the apple cider through alcohol level,and residual sugar,and titration acid of determination and senses evaluation of apple cider,on yeast for evaluation.The experiment results showed that,when fermentation ends,apple cider dry yeast on sugar of utilization highest,ferment starting very fast,settlement force strong,apple cider has must of antibacterial capacity,taste also is full.It is incorrect that if the level of sugar content in cider fermentation liquid is higher,it would result in favorable influence on the growth of yeast.Experimental results show that,when the initial sugar 21 ° p,sugar can be fully utilized,said brewing of cider,color and taste better,fermented cider set the initial sugar 21 ° p better.We take some measures to improve the clarity of the apple cider in this experiment with the liquid egg white, gelatin-tannin,bentonite-gelatine,chitosan as clarificant in processing of cider,determination of the degree of light transmission,alcohol,sugar,and compare the clarification effects of different clarifying agents.Results showed that the addition of bentonite-gelatine in 0.5+0.05 mL is the highest rate of transmission,up to 97%,and the additive is simple to clarify time,suitable for industrial application in the production of cider.