苹果酒英语演讲.pptVIP

Control and Study on Optimal Fermentation Conditions of Apple Wine Zhang Yan 2012255 Contents * Introduction? Production technique Consequence and analysis Introduction As the main raw material of apple wine, apples after crushing, squeezing, low-temperature 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 on. * The advantages of drinking apple cider Apple wine can be beauty, anti-aging, accelerate the blood circulation and metabolism. It also makes contribution to loss weight. Prevent the occurrence of cancer Health benefits: apple wine can increase appetite, eliminate fatigue, and many other benefits. Proper apple wine do protective effect to our heart . * Production technique Experiment principle Experimental materials and equipment Experimental steps * Experiment principle Apple wine is as the main raw material, after crushing, pressing, 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. * Experimental materials and equipment Materials: raw apples; cider yeast; sulfur dioxide. Equipment : alcohol meter； fermentation tank； sugar meter；thermostat; juice ； glass bottle ; distillation flask ; gas chromatography. * Experimental steps Technological process: choose cleaned apples ↓ juice ↓ adjust ↓ fermentation ↓ determination ↓ storage. . * 1. ?Raw material：usually use fully ripe fruit and high sugar content. 2．Clean: ?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 y