苹果酒英语演讲课件

1、Control and Study on Optimal Fermentation Conditions of Apple WineZhang Yan2012255Control and Study on Optimal FContents2IntroductionProduction techniqueConsequence and analysisContents2IntroductionIntroduction As the main raw material of apple wine, apples after crushing, squeezing, low-temperature

2、 fermentation, aging, blending into a kind of fruit wine. Apple wine contains with double nutrients produced by biological fermentation, 8 kinds of essential amino acids, as well as its unique fruit acid, and it is rich in many minerals and trace elements such as calcium , magnesium chloride and so

3、on.3Introduction As the mainThe advantages of drinking apple ciderApple wine can be beauty, anti-aging, accelerate the blood circulation and metabolism. It also makes contribution to loss weight.Prevent the occurrence of cancerHealth benefits: apple wine can increase appetite, eliminate fatigue, and

4、 many other benefits.Proper apple wine do protective effect to our heart .4The advantages of drinking appProduction techniqueExperiment principleExperimental materials and equipmentExperimental steps5Production technique5Experiment principleApple wine is as the main raw material, after crushing, pre

5、ssing, low temperature fermentation, aging deployment of fruit wine. Apple juice is a kind of low alcoholic drinks wine, combined with the advantages of beer and fruit juice, taste fresh, rich in nutrition. 6Experiment principleApple winExperimental materials and equipmentMaterials: raw apples; cide

6、r yeast; sulfur dioxide.Equipment : alcohol meter； fermentation tank； sugar meter；thermostat; juice ； glass bottle ; distillation flask ; gas chromatography.7Experimental materials and equExperimental stepsTechnological process:choose cleaned apples juice adjust fermentation determination storage. 8

7、Experimental stepsTechnologica1. Raw material：usually use fully ripe fruit and high sugar content.2Clean: use clean water to remove impurities. Such as pesticide residue.3 Juice: use press juice, also can use wood to squeeze or bag instead. Juice yield about 56 to 60% in general.4 Adjust : juice of

8、sugar reached 10% , and acid of 0.38% .5. Add in apple juice in cleaned glass bottle and put a little potassium metabisulfite to inhibit other bacterium that is harmful to the yeast activity .91. Raw material：usually use f6. Fermentation: generally uses natural fermentation, it is using adhesion on

9、the surface of the apple peel of yeast for fermentation. It usually need 4 10 days. 7.Determination: peak after fermentation, liquid temperature gradually decreases, and produce little air bubbles, with the sugar meter measured close to zero, it means the main basic fermentation stage end.8. Storage

10、: putting the wine into small mouth container, storage sealed . storage liquid after filtered into the disinfected glass bottles (disinfect in 70 hot water 10 15 minutes).106. Fermentation: generally usConsequence and analysisAccording to quality standard to determine the composition of apple wine11

11、Consequence and analysisAccorQuality standards of apple wineColor: golden yellow, clear and transparent, no obvious suspended solids, no precipitation.Aroma: apples aroma.Alcohol: under 16% (20 , measurement by alcohol meter)Reducing sugar: 160 g/l. Total acid: 3.5 5.5 g/l. (ph)Volatile acid: 0.7 g/l. 12Quality