Study On Fermentation Technology Of Cider

Through the study on the technology of apple juice clarification,fermentation technology ofcider and cider clarification,we can come to the flowing conclusions:(1)The best technical parameters was confirmed by multiple factors experiment Addition ofPectinase were 60mg／L,clarification time were 24h．(2)anqiwine active dry yeast,danbaotiwine active dry yeast and beer yeast was used under 18℃,23℃,28℃,by sensory flavor evaluation to determine the best technical parameters,anqiwineactive dry yeast 23℃,danbaoliwine active dry yeast 18℃,beer yeast 28℃,anqiwine active dryyeast was best．(3)Three kinds of clarifiers,including chitinous,egg white,glutin&tannin and bentonite&gutinwere used in the clarification of cider,we measured luminousness,alcohol content,acidity andresidual sugar,also the effects of clarifiers on clarification were compared．the results showed thatthe use of O．5+0．05ml bentonite&glutin can let the luminousness reach the peak point of 97%,andcanbe appliedinindustry．...