Dry cider brewing
Apple has always been based on fresh food. Although it has many varieties of deep-processed products, it is mainly based on sweet products. At present, the raw materials used for industrial processing products only account for about 20% of apple production, and there is still a big gap compared with 50-60% of fruit processing in developed countries. Can Apple be processed into a dry wine product like grapes? Our company began to try on the brewing of dry cider. After more than two years of continuous exploration and improvement, the process has been perfected. The results of the development are reported as follows:
Materials and production processes
material
Production of raw materials: choose crisp apple processing dry cider. After trials, among the existing apple varieties, the principle of "new red star" was mainly formulated in the early stage of the apple, and the "Fuji" apple was the main principle in the later stage. Into the factory apples require full natural maturity.
Yeast selection: We have conducted small-scale fermentation tests on alcohol-active dry yeast (high-temperature type, medium-temperature type), imported wine-specific yeast, and Anqi brand-active dry yeast. It is confirmed that Anqi brand wine high-activity dry yeast is the most suitable for our company. Fermentation.
Auxiliary materials: including white sugar, alcohol, brewing water, sulfite.
Process equipment: Purchase a set of all-stainless steel fruit processing equipment, including a stainless steel scraper crusher, a stainless steel spiral continuous juice press and several stainless steel slurry pumps.
Operational points in the production process
(1) The water in the fruit is present in the tissues of the fruit in the three states of free water, colloidal bound water and combined water. The water is mostly bound by hydrophilic colloids such as protein, pectin and trace starch, and can be separated by itself. There are very few juices, and it is necessary to use pressurized means to squeeze out the juice. Therefore, in theory, it is required that the apples are broken and broken. But pay attention to two points: First, the core can not be broken, otherwise it will bring different flavor to the juice; the second is to avoid too much sulfur to form a very fine mixture of fruit pulp, the juice extraction effect will not be good, but affect The juice rate is also difficult to ensure the quality of the juice.
(2) The juice that has just been squeezed out is very turbid, and it is necessary to add an appropriate amount of sulfite to clarify. The SO2 content of the added amount is preferably 80-100 ppm. Apple has less yeast in its wild state, plus rinsing and low natural temperatures. Therefore, the clarification time can be appropriately extended, generally 1-2 days, and the separation is most suitable before the fermentation phenomenon occurs.
(3) There are many sediments generated during the pre-clarification process, accounting for about 10% of the total volume, and the structure is loose. In the separation of sedimentation, the juice can be taken by stepping down the straw. A more reliable method is to add a 180 degree elbow at the head of the siphon, so that the red suction is sucked from bottom to top and sucked from top to bottom. Avoid the spread of sediment.
(4) The inoculum of active dry yeast should be appropriate. The inoculation amount is large, the fermentation speed is fast, the product temperature rises sharply, the yeast proliferation is fast, the whole fermentation cycle is greatly shortened, which is not conducive to the preparation of high quality raw wine; if the amount is too small, the situation is opposite, but not safe enough, the general dosage It is preferably 0.3-0.5%.
(5) Fermentation temperature is an important factor in the quality control of fermentation. Due to the characteristics of the product, dry cider should be fermented at a low temperature. There are many volatile substances in the apple that make up the inherently subtle and elegant aroma, so that it can be dissolved in the wine to the maximum extent without being lost due to fermentation. First, the low-temperature stationary fermentation; second, the fermentation period should be extended; third, the production of sufficient ethanol in the original wine, the three complement each other. The ideal fermentation temperature is preferably 15-22 ° C, and the time for fermenting 12 degrees of wine generally takes 12-20 days. The fermentation temperature of the raw wine with pomace fermentation can be suitably higher, and it is more suitable at 18-25 °C. The fermentation cycle varies with the fermentation method and fermentation requirements, ranging from 3-5 days to 10-15 days.
(6), fruit juice fermentation does not have a different difference between before and after fermentation, when the fermentation reaches a strong stage, you must make up the added sugar, not to be added in the late fermentation. In the actual operation, when the fermentation alcohol content is required to be 11-12%, the method of supplementing the sugar in the initial stage of fermentation can be adopted, so as to avoid the suspension of fermentation due to the mistake of sugar addition, the total acidity is generally 0.45 (g/100 ml). ) The above does not have to be adjusted. At the end of the fermentation, the original wine is very turbid. At this time, it should be clarified as soon as possible. We have a good effect of coagulating clarifying agent (KLEAR-MOR), the dosage is 1.0-1.5/10,000, and it can be obviously received after 3-4 days. effect.
(7), pomace can be used in the secondary pressing method, in order to maximize the extraction of juice, and the consequences of slag plus sugar water for fermentation, the second obtained juice next to the juice, it should be fermented separately.
(8), the wine of the original dry wine of apples is obtained by natural fermentation. If necessary, a little apple alcohol can be used to adjust the alcohol content, and the original wine of the pomace can be adjusted with alcohol.
Results and discussion
result
Dispensing good wine, freezing and holding for 5-7 days under the condition of 0.5-1.0 °C above freezing point, chilling and filtering, adding appropriate amount of SO2, bottled. Currently, there is no national standard and no industry standard for apple dry wine. The firm corporate standards are: alcohol consumption ≤ 13% (v / v), sugar ≤ 0.4 (in terms of glucose) g / 100ml, total acid 0.45 - 0.60 (calculated as malic acid) g / 100ml, volatile acid ≤ 0.10 ( Acetic acid) g / 100ml, and in line with the relevant provisions of the national health standards for fermented wine hygiene standards.
Discussion and thinking
(1) At the same time as the fermentation of apple dry wine, it is necessary to consider how a large amount of pomace is used for its best. Therefore, in the fermentation scheme, the problem of fermentation with pomace should be arranged, and the processing of the original wine should be considered. How to use it. For example, the original wine with pomace fermentation, and the second-pressed fruit juice fermented wine, can develop products such as apple liqueur, and can also develop red cider. In short, different grades of products can be developed according to the quality of the original wine, and some can also be used as seasoning wine.
(2) After the end of fermentation, the new raw wine, according to the traditional production method, has to undergo multiple change of cans and long-term storage, ranging from one year and a half, and many years to wine, for dry white cider. It is said that the light yellowish green color is a remarkable appearance feature. For long-term storage of wine, the color becomes golden yellow until brownish yellow, and the fruit aroma is also weakened with the extension of storage period. Therefore, for wine, long-term storage of raw wine is obviously inappropriate. We took a short-term storage of wine and then carried out a series of purification treatment measures, bottled as soon as possible, with cork stopper, horizontal storage, storage temperature is low, in order to maintain non-oxidation state, to achieve the purpose of maintaining fresh quality.
(3) Dry cider brewed with dry yeast of Angel brand wine has reached the national standard of dry white wine in terms of sensory and physical and chemical indicators.
(4) There are still many issues to be further explored. For example, pectinase increases the juice yield and juice clarification.
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â‘ Lactobacillus class such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus janus, Lactobacillus lamanis, etc.
â‘¡Bifidobacteria category such as Bifidobacterium longum, Bifidobacterium shortum, Bifidobacterium ovale, Bifidobacterium thermophilum, etc.
â‘¢ Gram-positive cocci such as Streptococcus faecalis, Lactococcus lactis, Streptococcus intermedius, etc.
Probiotics:Lactobacillus;Bifidobacteria;Lactococcus lactis
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