Product Description Cider is a fermented apple juice, light yellow in color, clear and transparent, flavorful and refreshing, with apple aroma and fresh aroma. As a fermented wine, apple wine is rich in nutrients, moderate drinking can be used to revitalize muscles, regulate metabolism, and promote blood circulation. At the same time, it also has functions of controlling cholesterol levels in the body, diuresis, liver function stimulation and anti-aging effects.
According to processing methods and product characteristics, cider can be divided into: dry cider, semi-dried cider, semi-sweet cider, sweet cider, sparkling cider, apple sparkling wine, and flavored cider.
Dried apple wine: It is a fully fermented apple cider. Its alcohol content is generally 6-8%, adjusted alcohol content can reach 10-13%, and total sugar content does not exceed 4 g/L.
The difference between semi-dried cider and semi-sweet cider and dried cider lies mainly in the difference in total sugar content.
Sweet cider: Apple juice is made by full fermentation or semi-fermentation. Its total sugar content exceeds 50 g/l.
Foamed apple wine and apple sparkling wine: The alcohol content is generally 1-5%, depending on the total sugar can be divided into a variety of. Carbon dioxide pressure is generally 0.2-0.6Mpa. Typical example is apple champagne.
Process Technology Route (1) Fresh fruit brewing is used for fresh fruit brewing. As the quality of raw materials can be controlled, high quality cider can be produced. The resulting product has a rich taste and fruity aroma.
Apple→Cleaning→Crushing→Liquette→Juicing→Ethanol Fermentation→Post Fermentation→Clarification→Fine Filtration→Filling→Sealing→Storage (2) Distilling with apple juice concentrate Currently, there is a large surplus of apple juice concentrate in the country, and concentrated juice is used for wine making. Simple processing technology and low investment. However, the flavor of the fermented product is slightly lighter and can be adjusted through proper deployment.
Apple juice concentrate → blended → alcoholic fermentation → post-fermentation → fine filtration → filling → sealing → storage in this project, using the high-tech and equipment currently mature in apple and wine processing, including: enzymatic liquefaction technology and Efficient juicer, efficient clarification and ultrafiltration technologies. In the fermentation process, pure bacterial fermentation is carried out using a large number of bacterial strains that have been screened through a large number of tests. Not only the fermentation time is shortened, but also the flavor and quality of the product are stable.
Equipment and Investment Estimation (1) Main production equipment crusher, juice extractor, liquefaction tank, seed tank, fermenter, storage tank, filtration device, filling machine, sealing machine, etc. The use of concentrated apple juice can eliminate pretreatment equipment such as crushers and juicers.
(2) Auxiliary Equipment Refrigeration Unit, Air Compressor, Quality Control Room (Assessment of Analytical Testing, Cultivation of Strains, Equipment Required for Quality Control, Clean Bench, Incubator,
Microscope, Culture Tank, Refrigerator,
Shaker, Balance , oven, sterilizing pot,
Spectrophotometer and so on.
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