[Objective]The aim was to study the brewing technology of apple brandy. [Method] As the activated wine yeast was added to the apple juice which was by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters such as fermentation temperature, pH, acidity, sugar degree and releasing bubble numbers were detected. Once the sugar degree of the fermentation suspension was approaching 5 - 6° Bx, the latter fermentation started via pouring wine. After 20 - 30 days the apple wine was changed into original apple brandy by distillation operation. The last procedure was ageing which included two steps: man-made speedi-ness ageing and oak wood ageing about 20 days. The physical and chemical compositions both before and after ageing were measured. [ Result] 22.5 kg apple resulted into 16. 56 L of fruit juice. The ratio of cider to apple 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 can be particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distilltion and ageing technology. It will be good for the development of apple processing industry and the research and development of key brandy technique.
国家科技期刊平台
NSTL
万方数据
维普
