[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the pre...[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.展开更多
Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. ...Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. The objective of the present paper is to produce healthful and disease preventive beverages based on ＂Saperavi＂ red wine and bilberries, using grape juice concentrate and stevioside, a natural sweetener, instead of saccharose. The technology is based on the removal of alcohol at a low temperature and low pressure. In these conditions about 50% of moisture is evaporated. The extract is then diluted with 0.25% of stevioside liquid and the ratio is 1：1. The working name is ＂Saperavi-S＂. Bilberry juice is added to this beverage at the ratio of 1： l in order to enrich it with biologically active substances. The working name of this beverage is ＂Marnidan＂. The products have high contents of phenolic compounds, mainly-anthocyanins. The main idea of technology uses bilberry juice with grape juice concentrate. Bilberries have quite high antioxidant activity, amounting to 55% against l,l-Diphenyl-2-picrylhydrazyl. It is the first time we have produced a beverage based on dealcoholized red wine, stevioside and bilberry juice. This beverage is of special importance in terms of its disease-preventive qualities, including prevention of diabetes, one of the most widespread chronic diseases.展开更多
文摘[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.
文摘Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. The objective of the present paper is to produce healthful and disease preventive beverages based on ＂Saperavi＂ red wine and bilberries, using grape juice concentrate and stevioside, a natural sweetener, instead of saccharose. The technology is based on the removal of alcohol at a low temperature and low pressure. In these conditions about 50% of moisture is evaporated. The extract is then diluted with 0.25% of stevioside liquid and the ratio is 1：1. The working name is ＂Saperavi-S＂. Bilberry juice is added to this beverage at the ratio of 1： l in order to enrich it with biologically active substances. The working name of this beverage is ＂Marnidan＂. The products have high contents of phenolic compounds, mainly-anthocyanins. The main idea of technology uses bilberry juice with grape juice concentrate. Bilberries have quite high antioxidant activity, amounting to 55% against l,l-Diphenyl-2-picrylhydrazyl. It is the first time we have produced a beverage based on dealcoholized red wine, stevioside and bilberry juice. This beverage is of special importance in terms of its disease-preventive qualities, including prevention of diabetes, one of the most widespread chronic diseases.
