Development of the Brewing Technology of Cider Beer

Abstract:

Cider Beer is a kind of special beer fermented with apple juice. Through fermentation experiment and detection of fermentation degree，alcohol content，the sample 7 is selected as the raw material of cider beer. By comparing the growth situation of different yeasts under the conditions of poor nitrogen and the fermentation experiment results，the yeast C is selected as the best suitable yeast of cider beer. Using sensory quality of product as evaluation index，based on the orthogonal test，the optimal brewing technology conditions are：fermentation temperature 11 ℃，fermentation time 7 d and yeast inoculation quantity 8×106/mL. The product has fruit aroma and a unique taste style and its total sugar content is 13.28 g/L，the total acid content is 6.5 g/L，the alcohol content is 2.85%，the free amino acid content is 3.60 g/L，the polyphenol content is 1.04 g/L.