不同澄清剂对苹果酒的影响

苹果酒的浑浊和沉淀现象严重影响苹果酒的感官品质和质量。采用壳聚糖、皂土、蛋清、果胶酶四种澄清剂对苹果酒进行单一和复合澄清试验,并对苹果酒的非生物稳定性进行研究。结果表明:单一澄清剂中,果胶酶的澄清效果最差,壳聚糖、皂土和蛋清澄清效果较好,其中壳聚糖澄清效果最理想,当添加量为3%并经过冷处理时,透光率可达到99.90%。复合澄清剂中,1%壳聚糖和1%皂土复合使用的澄清效果优于其他复合澄清剂,添加量为分别为1%和3%时能达到最佳澄清效果,且具有良好的非生物稳定性。     

苹果酒生产工艺中存在的问题及控制措施

介绍了苹果酒生产工艺中存在的浑浊、沉淀、发酵酵母和褐化等问题,并对相应的澄清技术、发酵酵母的选育和如何克服褐化进行了综述。     

果酒浑浊产生原因及澄清方法

本文综述了果酒浑浊形成的主要原因,总结了生产中常用的澄清处理方法,指出果酒浑浊的原因包括生物性因素和非生物性因素2个方面,并具有复杂性和综合性的特点。消除浑浊的澄清方法有冷冻处理、热处理、膜过滤技术、澄清剂、机械澄清法等。     

果酒浑浊产生原因及澄清方法

本文综述了果酒浑浊形成的主要原因,总结了生产中常用的澄清处理方法,指出果酒浑浊的原因包括生物性因素和非生物性因素2个方面,并具有复杂性和综合性的特点.消除浑浊的澄清方法有冷冻处理、热处理、膜过滤技术、澄清剂、机械澄清法等.     

壳聚糖在苹果酒澄清中的应用

研究了壳聚糖对苹果酒的澄清作用,测定了苹果酒经壳聚糖澄清后其主要成分含量的变化。结果表明壳聚糖是一种有效的苹果酒澄清剂,能提高苹果酒的透光率,且不影响果酒中的营养成分和风味;经壳聚糖澄清后的苹果酒具有很好的稳定性。     

苹果酒澄清的研究

本文概述了苹果酒发生混浊的原因，现有的澄清方法，提出了几种较好的澄清工艺。     

影响苹果酒的品质因素及控制措施

主要从苹果原料、酵母菌种、果汁处理、酒精发酵的控制、下胶和澄清等方面详细的分析了影响苹果酒的品质的因素，同时提出了苹果酒生产中的应注意的问题及一些相关的控制措施，以达到生产优质高档的苹果酒的目的。     

沸石负载壳聚糖对高酸苹果发酵酒澄清工艺

以鲁加6 号苹果发酵酒为原料,根据Box-Behnkend 的中心组合试验设计原理,在单因素的基础上采用响应面分析法,建立沸石负载壳聚糖澄清苹果酒的二次多项数学模型,并以苹果酒澄清度为响应值和等高线建立响应面,研究沸石负载壳聚糖添加量、处理时间、处理温度对苹果酒澄清效果的影响。结果表明：沸石负载壳聚糖澄清苹果酒的最佳工艺条件为沸石- 壳聚糖澄清剂添加剂量11.6g/L、处理时间47.6min、处理温度27℃;与常规法澄清苹果酒相比,经过处理的苹果酒澄清度提高了16.8%,可溶性蛋白含量、总酚含量均有显著降低,而总酸、可溶性固形物含量、儿茶素、绿原酸、咖啡酸含量变化不明显,表儿茶素含量降低。     

苹果酒澄清处理方法的研究

采用4种澄清剂对苹果酒进行了澄清试验研究。结果发现,皂土和壳聚糖的澄清效果均比较好,但皂土对苹果酒的风味有一定影响。根据对比试验和感官评定,选取最佳澄清剂为壳聚糖,添加量为0．25g／100mL,处理时间为24h,处理后的苹果酒澄清透亮、口味协调。     

超声辅助微滤澄清苹果酒优化工艺

采用超声辅助微滤澄清工艺,通过单因素试验考察超声功率、超声时间和超声温度对苹果酒浊度值的影响。在此基础上,采用Box-Behnken响应曲面法,以浊度值为响应值优化超声辅助微滤澄清苹果酒工艺。结果表明,3个因素对苹果酒澄清的影响大小依次为超声功率、超声温度、超声时间;苹果酒澄清最佳工艺条件为超声功率300 W、超声温度19.12℃、超声时间25.83 min,此条件下苹果酒浊度值为0.55 NTU,与预测值的相对误差较小。该研究为降低苹果酒浑浊度和指导生产实践提供部分理论依据。     

Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard

Thermal stability of food-borne pathogens in apple cider is influenced by the composition of the product. As a preliminary step to determine the effect of pasteurization of apple cider on the survival of Escherichia coli O157:H7, a study was carried out to characterize apples and unpasteurized apple cider produced by a Guelph area orchard. Samples of commercial unpasteurized cider and the constituent apples were collected over 13 wk from August to November 1998, and unpasteurized laboratory cider was made from the individual apple varieties. pH, titratable acidity, turbidity, total microbial counts, total solids and °Brix for filtered and unfiltered samples were measured. The maximum, minimum, and average values for all unpasteurized commercial cider samples were found as follows: pH, 3.71, 3.17, and 3.43; titratable acidity, 93.47, 49.46, and 69.95 mL of 0.1 N NaOH/100 mL; total solids, 13.21, 10.93, and 11.90%; °Brix, 13.01, 11.17, and 12.02; turbidity, 238.1, 145.1, and 204.9 nephelometric turbidity units; and total plate count, 4.91, 2.61, 3.75 log cfu/mL. There were no significant differences (P>0.05) between filtered and unfiltered samples. In addition, in commercial unpasteurized cider, there were no significant differences (P>0.05) with respect to any of the factors with the time of processing. The composition of the unpasteurized laboratory cider made from individual apple varieties was dependent on the variety, but was generally within the ranges from the published literature values. McIntosh apples showed a significant (P\le0.05) decrease in titratable acidity with time of harvest. The results suggest that it is necessary to take the composition of commercial apple cider into account when developing thermal inactivation models for food-borne pathogens.     

Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard

Thermal stability of food-borne pathogens in apple cider is influenced by the composition of the product. As a preliminary step to determining the effect of pasteurization of apple cider on survival of E. coli O157:H7, a study was carried out to characterize apples and unpasteurized apple cider produced by a guelph area orchard. Samples of commercial unpasteurized cider and the constituent apples were collected over 13 wk from August to November 1998, and unpasteurized laboratory cider was made from the individual apple varieties. pH, titratable acidity (TA), turbidity, total microbial counts, total solids and °brix for filtered and unfiltered samples were measured. The maximum, minimum, and average values for all unpasteurized commercial cider samples were found to be: pH, 3.71, 3.17, and 3.43; TA, 93.47, 49.46, and 69.95 mL of 0.1 N NaOH/100 mL; total solids, 13.21, 10.93, and 11.90%; °brix, 13.01, 11.17, and 12.02; turbidity, 238.1, 145.1, and 204.9 NTU; and total plate count, 4.91, 2.61, 3.75 log cfu·mL⁻¹. There were no significnat differences (P>0.05) between filtered and unfiltered samples. In addition, in commercial unpasteurized cider, there were no significant differences (P>0.05) with respect to any of the factors with time of processing. The composition of the unpasteurized laboratory cider made form individual apple varieties was dependent on the variety, but was generally within the ranges from published literature values. Mclntosh apples showed a significant (P≤0.05) decrease in TA with time of harvest. The results suggest that it is necessary to take the composition of commercial apple cider into account when developing thermal inactivation models for food-borne pathogens.     

STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDER

Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm² on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills.     

壳聚糖澄清果汁作用的研究

研究了壳聚糖对苹果汁的澄清作用,测定了苹果汁经壳聚糖澄清后其主要成分含量变化,并用高效液相层析对重要的酚类化合物进行了分离检测。结果表明:壳聚糖是一种有效的果汁澄清剂,能提高果汁的透光率,且不影响果汁中的营养成分和风味;经壳聚糖澄清后的苹果汁具有很好的贮藏稳定性,该方法优于目前工业上采用的果胶酶结合助凝剂的处理方法。     

FLAVOUR RESEARCH AND THE CIDER INDUSTRY

The use of sulphur dioxide, inoculating with known yeasts and fermenting to dryness has solved many of the problems of the early cider industry leaving present day cider research to investigate the control of the final cider flavour. Before this can be accomplished it is essential to have detailed knowledge of the volatile and non-volatile constituents of cider, the contribution these components make to the flavour, the bio-synthetic pathways by which they are formed and the factors which affect the amounts produced. Research has already provided much analytical information and the use of threshold values enables useful data to be obtained on their flavour contribution. The approach of correlating taste panel data obtained on the cider in its entirety with the analytical data offers a means of supplementing this informaion. Our present knowledge of the biochemistry of cider components and the effect of environmental factors, together with information which can be drawn from other fields, encourages the belief that cider flavour could be controlled to a much greater degree than it is at present.     

Cross‐modal influence of colour from product and packaging alters perceived flavour of cider

With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of cider. A large body of sensory research suggests that altering the colour of a food can significantly influence both perceived flavour of, and hedonic response to the food, despite there being no change to the food's taste or aroma qualities themselves. Our study was designed to understand how colour influences the perception of cider. A stock apple cider was subtly coloured red or green, and presented to consumers to evaluate hedonic response and for perception of flavour attributes. Following this, a cider identical to the control cider was presented with one of two labels, each featuring red or green prominently. Both the colour of the cider itself and the colour of the label significantly influenced perceived flavour and hedonic response to the ciders. Specifically, cider coloured green was perceived as being served at a colder temperature than the control, and the red sample showed an increase in perceived body. Red labelling of the cider made it seem both sweeter and fruitier. This study adds to the body of literature on multisensory perception of flavours, and may have significance for the cider industry's strategies for formulation and marketing. Copyright © 2018 The Institute of Brewing & Distilling     

高效液相色谱法测定苹果酒中的多酚物质

建立了苹果酒中7种多酚物质的分析检测方法。使用该方法，各个多酚物质分离时间短，分离效果好，且回收率均超过80％、用该办法对自制苹果酒中多酚物质进行检测，得出样品中均有：儿茶素、咖啡酸、香豆酸等7种多酚物质。     

苹果酒酵母优良固定化载体的筛选

以7#苹果酒酵母为试验材料,系统研究了3种固定化载体海藻酸钙、海藻酸钙-聚乙烯醇和海藻酸钙-壳聚糖固定苹果酒酵母后的物理性能和发酵性能,包括固定化载体的机械强度、通透性、显微结构和固定化酵母的酒精发酵能力、发酵苹果酒理化指标、酒精发酵稳定性,结果表明海藻酸钙-壳聚糖具有良好的机械强度(34.32 g/mm2)和通透性(0.1209),固定化后苹果酒酵母发酵力强,初始发酵的苹果酒酒质好,原酒酒精度达9.8%,残糖和酸度分别仅为2.75 g/L、2.77 g/L,且固定化酵母发酵性能稳定,在连续发酵13批次时,原酒酒精度仍维持在9.1%以上。