A METHOD FOR THE PRODUCTION OF FRUITS AND BERRIES CARBONATED CIDER 'APPLE AND STRAWBERRY CIDER'

摘要

A process for the production of fruits and berries carbonated cider, comprises use of apple juice, introduction of setting of pure culture of yeast, fermentation, settling the obtained cider wine material, sulfitration, treatment against colloid turbidities and storage of wine material in oxygen-free conditions, thereafter blending, filtration of the blend, cooling, sulfitation, introduction of concentrate of natural aromatic substances of apples, cooling, saturation with carbon dioxide, which is characterized in that the obtained apple juice is settled and directed for fermentation, with preliminary introduction of sugar syrup, as counting of obtaining must with mass concentration of sugars of 8.5g/100cm3, and before fermentation the must is pasteurized at the temperature of 80-85 DEGREE C for 2 minutes, fermentation is performed at pure culture of yeast at the temperature not higher than 25 DEGREE C, the obtained fermented cider material is discharged from yeast deposit, sulfitated on the basis of 120 mg/dm3 of total sulfuric acid and treated against colloid turbidities, for preparation of blend of carbonated cider fermented apple juice, fermented or alcoholized strawberry juice and/or strawberry aromatic additive are used, and if necessary for correcting conditions of the blend sugar syrup or concentrated juice, citric acid are given, which provides obtaining necessary conditions of ready carbonated ciders, and treated and filtered blend of cider is conditioned during 10-15 days at the temperature of 10-18 DEGREE C in full capacities, ready bottling stable blend of ciders is cooled to the temperature between -2 DEGREE C and +4 DEGREE C and filtered , ad after cooling carbonated cider is delivered for bottling with saturation with carbon dioxide, which provides pressure in the bottle of not less than 200 kPa.