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单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,Control and Study on Optimal Fermentation Conditions of Apple Wine,Zhang Yan,2012255,Control and Study on Optimal F,Contents,2,Introduction,Production technique,Consequence and analysis,Contents2Introduction,Introduction,As the main raw material of apple wine,apples after crushing,squeezing,low-temperature fermentation,aging,blending into a kind of fruit wine.,Apple wine contains with double nutrients produced by biological fermentation,8 kinds of essential amino acids,as well as its unique fruit acid,and it is rich in many minerals and trace elements such as calcium,magnesium chloride and so on.,3,Introduction As the main,The advantages of drinking apple cider,Apple wine can be beauty,anti-aging,accelerate the blood circulation and metabolism.It also makes contribution to loss weight.,Prevent the occurrence of cancer,Health benefits:apple wine can increase appetite,eliminate fatigue,and many other benefits.,Proper apple wine do protective effect to our heart.,4,The advantages of drinking app,Production technique,Experiment principle,Experimental materials and equipment,Experimental steps,5,Production technique5,Experiment principle,Apple wine is as the main raw material,after crushing,pressing,low temperature fermentation,aging deployment of fruit wine.Apple juice is a kind of low alcoholic drinks wine,combined with the advantages of beer and fruit juice,taste fresh,rich in nutrition.,6,Experiment principleApple win,Experimental materials and equipment,Materials:raw apples,;cider yeast;sulfur dioxide.,Equipment:,alcohol meter,；,fermentation tank,；,sugar meter,；,thermostat;juice,；,glass bottle;distillation flask;,gas chromatography.,7,Experimental materials and equ,Experimental steps,Technological process:,choose cleaned apples,juice,adjust,fermentation,determination,storage.,.,8,Experimental stepsTechnologica,1.Raw material,：,usually use fully ripe fruit and high sugar content.,2,Clean,:use clean water to remove impurities.Such as pesticide residue.,3,Juice,:,use press juice,also can use wood to squeeze or bag instead.Juice yield about 56 to 60%in general.,4,Adjust,:,juice of sugar reached 10%,and acid of 0.38%.,5,.,Add in apple juice in cleaned glass bottle and put a little potassium metabisulfite to inhibit other bacterium that is harmful to the yeast activity,.,9,1.Raw material：usually use f,6.Fermentation,:generally uses natural fermentation,it is using adhesion on the surface of the apple peel of yeast for fermentation.It usually need 4 10 days.,7.Determination,:peak after fermentation,liquid temperature gradually decreases,and produce little air bubbles,with the sugar meter measured close to zero,it means the main basic fermentation stage end.,8.Storage,:putting the wine into small mouth container,storage sealed.storage liquid after filtered into the disinfected glass bottles,(disinfect in 70 hot water 10 15 minutes).,10,6.Fermentation:generally us,Consequence and analysis,According to quality standard to determine the composition of apple wine,11,Consequence and analysisAccor,Quality standards of apple wine,Color:golden yellow,clear and transparent,no obvious suspended solids,no precipitation.,Aroma:apples aroma.,Alcohol:under 16%(20,measurement by alcohol meter),Reducing sugar:160 g/l.,Total acid:3.5 5.5 g/l.(ph),Volatile acid:0.7 g/l.,12,Quality standards of apple wi,Main nutrients,Heat:21 calories,Carbohydrates:3.72 g,Dietary fiber:0.78 g,Fat:0.72 g,Protein:0.66 g,13,Main nutrientsHeat:21 calor,Thank you,14,Thank you14,
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