Study On Selecting Superior Cider Strain And Controlling Aroma Components

Cider is a healthy drink fermented from apple juice, it has a giant application potential in the domestic market, but because there is a short of superior cider yeasts and controlling aroma technology, seriously restrict the development of cider industry. this study use the strains in our laboratory, select a best strain for cider, and study the influence factors of cider aroma; the relationship between compose and content and controlling parameters were studied to establish homologous controlling mathematic model. The relationship between sensory quality and of cider and controlling parameters were studied to establish another homologous controlling mathematic model. By the principal component analysis, establish the controlling mathematic model between sensory quality and compose and absolute content. This theory provide theoretical bases for realize controlling cider aroma and sensory quality.The main results showed that,1. The interplots of fermentative parameters were elementary determined through fermentation ability tests and single factor tests. The fermentative parameters were temperature 15℃—25℃, original sugar content 17°Bx—21°Bx, original acid pH3.0—pH4.0, the distillers yeasts were PF14,WF25,WF41,WF65 and the wine material was juice mixture of Luochuan Fuji, Baishui Fuji, and Xunyi Fuji apple with the same content.2. The optimum fermentative parameters were determined by the sensory assessment scores of each cider. They were PF14 yeast, Luochuan Fuji apple, fermentative temperature 27℃, inoculation rate 11%, original pH value 3.8.3. Establish the method of cider aroma by SPME-GC-MS. The result showed, each wine sample had 65 fragrance substances in average, including 25 etherification, 25 phenols and about 10 organic acids, and the content of them were 5%-10%, 70%-90% and 5% respectively. There were 5 more other substances whose amount was under 0.4% in all.4. Establish controlling math's model of technology parameters and sensory evaluating indicator, technology parameters and 39 fragrance absolute content, total contents of esters, alcohols, acids in each cider, it provide theoretical bases for realize controlling cider aroma and sensory quality.