Apple Ice Cider Production Process Research And Clarification Test

The climate in Weibei area is suitable for the growth of apples.However,as the local apple planting area is expanded in recent years,as well as the improper management,the influence of natural condition,the total yield of apples has been continuously increasing,but the proportion of high-quality apples is low.There are a large number of small,poorly shaped secondary fruits,which seriously affects the income of local fruit growers.In order to increase the income of fruit growers and expand the apple industry chain,it is imperative to develop the apple deep processing industry.Cider is one of them.This experiment mainly compares the feasibility and difference of different wine-making methods,and compares the differences in early and late ripe apples in wine-making,as well as the effects of different clarifying agents on the treatment.The conclusions are as follows:1.Apple frozen fruit brewing is better than fresh fruit brewingUsing ’Fuji’ frozen fruit and fresh fruit as raw materials,using fruit juice and impregnation to test the two fermentation methods,it can be seen that the quality of frozen fruit wine is the best,its sensory evaluation is above 90 points,the alcohol content reaches12.5%Vol,color Golden translucent,in line with the quality standards of ice wine.2.‘Fuji’ apple is more suitable for winemaking than ‘gala’ appleThe ’Fuji’ variety and the ’Jura’ variety of juice are used as raw materials for brewing,and the quality of the wine produced by the wine varies greatly.The difference between the fresh juice index of ’Fuji’ apple and the ideal wine fresh juice is small.The wine of the ’Fuji’variety is higher than that of the ’gala’ variety,the wine is stable,and the sensory evaluation is higher.Apple varieties have a great influence on the quality of fruit wine and are the key factors determining the quality of fruit wine.3.Effect of clarifying agent on treatmentThe clarification experiments were carried out on the four treatments using three clarifying agents,bentonite,PVPP and pectinase.The results showed that the clarification effect of the clarifying agent was significant compared with the natural clarification.Among them,the fresh fruit juice fermentation treatment had the best effect.Among the three clarifying agents,the bentonite effect was the best when the dosage was 0.8g/L,and the clarity reached 90.66%.The clarity is higher than 88.50% of PVPP at 0.5 g/L and83.07% of pectinase at 0.04 g/L.Therefore,in the production of cider and apple ice wine,the suitable clarifying agent is bentonite,and the optimum addition amount is 0.8g/L.In addition,when comparing the adaptability of different treatments to clarifying agents,it was found that the clarification effect of pectinase on impregnation fermentation was better than that of PVPP.