Optimization on Brewing Process of the Cider with Hops Flavour
Using apple juice,Saccharomyces cerevisiae and hops as material to brew the cider with hops flavour,using bitterness value,sensory score,and alcohol content as evaluation indicators,the effects of dry hopping time,hops addition,and yeast addition on the brewing process of the cider with hops flavour were investigated.The brewing process conditions of the cider with hops flavour were optimized through single factor and orthogonal experiments,and physicochemical indicators,microbial detection,and gas chromatography-tandem mass spectrometry analysis were conducted.The results show that the optimal brewing process conditions are 60 hours of dry hopping time,5.0 g/L of hops addition,and 0.6 g/L of yeast addition.Under these conditions,the bitterness value of the cider with hops flavour is 15.75 BU,the sensory score is 90.83,the alcohol content is 2.57％Vol.The cider exhibits a harmonious body,with a taste that starts with bitterness and then sweetness.It possesses the aroma of hops,tropical fruits and flowers and sweet apple flavour at the same time,resulting in an excellent taste.
hopsthe cider with hops flavourciderbrewing process
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