功能性苹果酒酿造工艺研究

Study on brewing technology of functional apple cider

以富含超氧化物歧化酶(SOD)的功能性苹果为主要原料酿造苹果酒,采用安琪牌葡萄酒酵母作为菌种,用量为0.5‰;品温控制15℃～22℃,发酵时间l6d～20d,酿制出的苹果酒感官、理化指标达到国家相关标准,并且富含SOD及其他多种营养成分,具有延缓衰老、调节免疫等保健功能。

Cider was produced with SOD enzyme-enriched functional apple as the main raw material and using Angel wine yeast （the concentration of enzyme is 0.5%,） as strain. The fermentation temperature was 15℃-22℃ and fermentation time was 16-20 d. The sensory, physical and chemical indexes of the brewed cider meet the state standards. The product is rich in SOD enzyme and several of other nutritional ingredients. It has some healthy functions such as anti-aging and immune system regulation.