Optimization of the Fermentation Conditions of Dry Cider
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Abstract:
Using the Ralls as raw materials, dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0.1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows: initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of 10 days. After produced, the dry cider showed light yellow green and luster-transparent, and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste.
