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ControlandStudyonOptimalFermentationConditionsofAppleWineZhangYan2012255Contents2Introduction

ProductiontechniqueConsequenceandanalysisIntroduction

Asthemainrawmaterialofapplewine,applesaftercrushing,squeezing,low-temperaturefermentation,aging,blendingintoakindoffruitwine.

Applewinecontainswithdoublenutrientsproducedbybiologicalfermentation,8kindsofessentialaminoacids,aswellasitsuniquefruitacid,anditisrichinmanymineralsandtraceelementssuchascalcium,magnesiumchlorideandsoon.3TheadvantagesofdrinkingappleciderApplewinecanbebeauty,anti-aging,acceleratethebloodcirculationandmetabolism.Italsomakescontributiontolossweight.PreventtheoccurrenceofcancerHealthbenefits:applewinecanincreaseappetite,eliminatefatigue,andmanyotherbenefits.Properapplewinedoprotectiveeffecttoourheart.4Productiontechnique

ExperimentprincipleExperimentalmaterialsandequipmentExperimentalsteps5Experimentprinciple

Applewineisasthemainrawmaterial,aftercrushing,pressing,lowtemperaturefermentation,agingdeploymentoffruitwine.Applejuiceisakindoflowalcoholicdrinkswine,combinedwiththeadvantagesofbeerandfruitjuice,tastefresh,richinnutrition.

6Experimentalmaterialsandequipment

Materials:rawapples;cideryeast;sulfurdioxide.Equipment:alcoholmeter；fermentationtank；sugarmeter；thermostat;juice；glassbottle;distillationflask;gaschromatography.7ExperimentalstepsTechnologicalprocess:choosecleanedapples↓juice↓adjust↓fermentation↓determination↓storage..

81.

Rawmaterial：usuallyusefullyripefruitandhighsugarcontent.2．Clean:

usecleanwatertoremoveimpurities.Suchaspesticideresidue.3．Juice:

usepressjuice,alsocanusewoodtosqueezeorbaginstead.Juiceyieldabout56to60%ingeneral.4．Adjust:

juiceofsugarreached10%,andacidof0.38%.5.Addinapplejuiceincleanedglassbottleandputalittlepotassiummetabisulfite

toinhibitotherbacteriumthatisharmfultotheyeastactivity.96.Fermentation:generallyusesnaturalfermentation,itisusingadhesiononthesurfaceoftheapplepeelofyeastforfermentation.Itusuallyneed4~10days.

7.Determination:peakafterfermentation,liquidtemperaturegraduallydecreases,andproducelittleairbubbles,withthesugarmetermeasuredclosetozero,itmeansthemainbasicfermentationstageend.8.Storage:puttingthewineintosmallmouthcontainer,storagesealed.storageliquidafterfilteredintothedisinfectedglassbottles

(disinfectin70℃hotwater10~15minutes).10Consequenceandanalysis

Accordingtoqualitystandardtodeterminethecompositionofapplewine11

QualitystandardsofapplewineColor:goldenyellow,clearandtransparent,noobvioussuspendedsolids,noprecipitation.Aroma:apple'saroma.Alcohol:under16%(20℃,measurementbyalcoholmeter)Reducingsugar:160g/l.Totalacid:3.5~

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