Own business for the production of cider. Cider production technology

In 2016, employees of the Samara university opened their own cider factory, focusing on products made from natural apple juice. The Chief Technologist of the Department of Cidermaking, Candidate of Technical Sciences, Associate Professor Pavel Chaldaev, and Director Ruslan Malygin told the Profibeer editorial office the history of the establishment of the enterprise, dispelled myths about the meager variety of ciders and noted the importance of using farm raw materials.

"Cider is just as creative as beer"

There are two technologies for the production of cider - from direct juice and from concentrated juice. What technology are you using?

Paul: We use both technologies for different target audiences. Traditional cider technology involves, of course, the use of straight-pressed apple juice, but more and more cider producers around the world are using concentrated apple juice, obtained by evaporating most of the moisture from the straight-pressed juice. This also applies to countries traditionally involved in the production of cider, including France and the UK.

Ruslan: The cider market has experienced a great catastrophe, as a result of which connoisseurs of this noble drink have completely lost faith in the decency of domestic cider houses. Statistics mention low demand for cider, it is clear that there is practically no quality product. Most manufacturers use low quality concentrated apple juice at best. The goal of our company is to change this situation by using domestic raw materials. At the moment, we are working with apple processing plants that supply us with ready-made direct-pressed apple juice. This greatly facilitated our task, and now we are not limited in our own apple pressing capacities. In the near future we plan to make varietal ciders. We do not deceive consumers and openly write on the labels from which juice this type of cider is obtained.

Where do you get raw materials for cider?

Ruslan: At the beginning of our journey, we used apples exclusively from the Samara region and processed them ourselves. Small volumes of production made the final product unaffordable for the price tag, so we decided to buy ready-made direct-pressed juice. Farmers from neighboring regions helped, who can supply juices from the right varieties of apples. There are plans to establish their own gardens.

Paul: We also cooperate with a number of Russian producers of concentrated juices processing apples from central Russia. This juice is most suitable for producing high quality ciders. Juices from southern apples are not suitable, as they contain few acids and phenolic substances.

Do you have your own production, or a contract?

Ruslan: This is our own micro-enterprise located in Samara. It is equipped with fermentation tanks and storage facilities for the storage of cider materials. Equipment of domestic production. When working with ready-made juice, we could afford to save on the apple processing line. The capacity of the enterprise is small - no more than 10 tons per month.

You developed some of the equipment together with familiar engineers, tell us about this experience.

Paul: Production is creativity, you constantly need to change something, modernize, adapt existing equipment to current tasks or develop it anew. There was a need to assemble several devices, but we are not doing this purposefully.

There is an opinion among brewers that cider provides much less scope for creativity than beer. What do you think of it?

Ruslan: It is not clear how such thoughts could come. Just imagine how many different varieties of apples there are in the world! Only here in the Samara region several dozen new varieties were bred in the Soviet years.

Paul: We are not even talking about different fermentation technologies. Ciders can be light and clear, or thick and cloudy, dry and sweet, sparkling and still. We think that after our words, many will rethink this opinion.

What interesting experiments with cider have you had?

Ruslan: For me, one of the most interesting experiments is the production of apple kvass on wild flour sourdough. It can be classified as a non-alcoholic drink.

Paul: We tried the dry hopping of cider with American hops with fruity-citrus aromas, it turned out very well. But legally cider is only fermented apple juice and it is forbidden to use hops in its production.

We mainly experiment with varieties of apples, select blends. The work is carried out at the scientific level, the analysis of the physicochemical parameters of juices and cider materials from various varieties of apples is carried out, and, of course, their tasting. The main focus is on the search for varieties of apples with a high content of tannins and aromatics.

“It is in dry ciders that the taste of apple juice is revealed.”

Tell us about your line of ciders.

Paul: We produce ordinary and vintage ciders. Ordinary ciders are mid-priced ciders obtained by blending fermented reconstituted apple juices, aimed at a wide audience.

Vintage ciders are premium aged ciders. The blend includes cider materials obtained by fermentation of direct-pressed apple juices.

Fermentation is carried out on pure cultures of French-made wine yeast. This allows to obtain products of constant quality with high taste and aromatic characteristics. Our range is a traditional cider exclusively made from apple juice, from dry to sweet.

There is an opinion that dry ciders are not understood in Russia. How are your sales in this segment?

Paul: Both dry and sweet ciders are sold. There is no doubt that there is an upward trend in the consumption of dry ciders, but one way or another, many people are used to drinking cider with residual sugars. Unfortunately, there are not so many connoisseurs of dry ciders, as well as dry wines, in Russia. But we try to convey to the potential audience that it is in dry ciders that the whole taste of fermented apple juice is revealed.

How did your cider factory come about?

Ruslan: Our history began with the Samara Polytechnic University, where Pavel, our chief technologist and lecturer at this university, was involved in the creation and development of a winemaking laboratory at his department. He put experiments in the development of technology for wines and ciders from local raw materials. Pavel spoke so enthusiastically about his work that I also became interested in this business, and we decided to create our own enterprise. Hence the logical name appeared, reflecting the scientific component of our cider house. Each batch of raw materials and cider is controlled in the laboratory of the university, and students undergo industrial practice at our enterprise.

How did you enter the market and find your first customers?

Ruslan: It all started with free tastings and free sample giveaways. Local bars wanted to try something new, and they were happy to take our products. A little later we went to regional chain stores, and then we realized how vast our country is. With the search for clients, everything is simple - now there is a unique opportunity to ride the wave of "craft". The first deliveries with each customer took place on individual terms, sometimes we worked only on our own enthusiasm.

Paul: It was really hard to get started. A very large number of people have an opinion that cider is a low-alcohol, sweet, carbonated lemonade. Most people were surprised, even shocked, after trying our products, after which they changed their attitude towards this drink.

“Natural cider producers should be put on a par with winemakers”

In which cities can you taste your ciders?

Ruslan: At the moment, several distribution companies in Russia work with us in the largest cities: Moscow, St. Petersburg, Yekaterinburg, Nizhny Novgorod and others. We lead small towns on our own, as long as we have enough of our own strength.

How did the cider house survive the sharp increase in the excise tax on cider?

Ruslan: At that moment, we were just starting work, we had to adapt, but it was not easy. Naturally, the end customer now has to pay much more for the drink, given the circumstances. On the other hand, the increase in excise taxes did not affect the unscrupulous producers of pseudo-cider for the better, and from this point of view, it can be assumed that this is a good moment for the development of cider in Russia.

How do you feel about the OPORA Rossii initiative, according to which only a drink made from straight-pressed apple juice can be called cider?

Paul: We, of course, support the initiative and believe that producers of natural cider should be put on a par with winemakers and given similar indulgences.

How are your ciders different from the rest?

Ruslan: Since our history began with winemaking, we began to produce still ciders, i.e. non-carbonated. This allows the consumer to better understand the "body" of the drink, after drinking there are no unpleasant sensations from carbon dioxide.

Paul: We focus on dry and semi-dry ciders, which most reveal the taste of fermented apple juice.

Cider is produced wherever apples grow, that is, almost all over the world. And although there are different characteristics of the finished drink in different producing countries, the technology remains unchanged with rare exceptions. For example, English ciders are more tart, French ciders are sweeter, and German ciders are more sour. Only here it is connected precisely with varieties of apples and raw materials.

Briefly outline the stages of cider production:

• collection, delivery, washing and chopping of apples
• insisting (if necessary) and pressing the pulp
• sulfitation and clarification of juice
• fermentation
• settling and clarification of the obtained cider materials
• cider processing and stabilization
• bottling

This list refers to the classical manufacturing technology and, of course, each enterprise may have its own small secrets of production. But let's start in order and analyze this process in a little more detail.

The basis of the foundations is high-quality raw materials

Get good cider from poor quality materialimpossible, which is why it is so important to select only the best apples. For example, Ranetti cider uses apple varieties bred specifically for cider production. In terms of organoleptic properties and chemical composition, such apples differ from table and dessert ones in denser and juicier pulp, as well as in a high concentration of sugars and phenolic substances. In cider varieties, the right balance of acids and tannins is also valued.

When the right apples are selected, it is important to quickly deliver them to production. From collection to preparation of the drink should not take more than two days. By the way, the collection time must be determined as accurately as possible. Unripe fruits can give an unpredictable result in taste, and overripe ones will create difficulties in squeezing and clarification.

Fine science - production

Cider is a fermented product of apple juice. You can even call it a light sparkling apple wine. There are no uniform requirements for the quality or method of cider production in the world, therefore, each producer has the right to add something “from himself”: choose unusual varieties or improve one of the stages. Today we will talk about the classic technology used at the Bakhchisarai KVKZ.

So, the crop is harvested and quickly delivered to production. Now the apples are thoroughly washed, carefully inspected and sorted so that only the best apples can become cider. At the next stage, selected fruits are crushed to a homogeneous mass, so that it is easier to squeeze the juice out of them later. Immediately after grinding, the mass is sent under the press. The resulting juice must be clarified so that the taste of the finished cider is not affected by the suspended particles remaining after the press. For clarification, the manufacturer chooses one of the generally accepted methods: sedimentation, filtration or separation.

After the preparatory stage, clarified apple juice of the highest quality will be obtained. Perhaps the most important stage of production begins - fermentation using wine yeast cultures. After about ten days of active yeast work, the cider material can be drained from the sediment and fining, that is, clarification, and also filtering can be carried out.

For sparkling cider, secondary fermentation is also used, adding sugar and a pure culture of wine yeast. Depending on the amount of added sugar, it can be dry, semi-dry or sweet. Once processed and stabilized, the cider can be bottled.

Of course, we only briefly outlined the cider production technology, because this is a complex and lengthy process, each stage of which deserves a full-fledged article. And if you want to evaluate the final result, then be sure to try Ranetti cider - an example of the application of classical technology.

It is believed that this drink owes its appearance to Charlemagne. Although, according to historical documents, the ancient Greeks also knew what cider was. This drink was also loved in Rus'. They were not averse to pampering our ancestors. Although cider production in Russia does not exceed only a few percent, its share in the alcohol market continues to grow steadily.

What is this drink?

The name "cider" comes from the French word cidre. This is a drink that is very popular in Europe and has the status of a folk drink. In Rus' in the old days it was called "buza", with an emphasis on the last syllable.

The distinguishing features of cider include:

Raw materials in the form of apple juice, in extreme cases - other fruits;
- the impossibility of preparing from packaged juices sold in retail chains;
- absence of yeast fungi in the technological process;
- the existence of an alcoholic (about five percent) and non-alcoholic form available for children;
- yellow or green color of the drink, which has a pleasant texture and transparency;
- similarity in some cases with sparkling wine;
- Pleasant apple scent.

Interestingly, the attitude towards cider differs among different peoples. So, some of them compare it with beer. The Germans, on the other hand, raise this drink to the rank of wine, holding special holidays in his honor.

Like wine, cider has a certain gradation. It is divided into sweet and dry varieties, the strength of which decreases from the first to the second.

People who prefer cider to other alcoholic beverages note that it improves the functioning of the digestive system, has an excellent preventive effect and leads to the appearance of an anti-alcohol effect.

According to the research, this product contains a lot of trace elements and vitamins, useful acids and phenolic substances with a very low percentage of alcohol, and even then apple, which, of course, differs from the usual one.

Such qualities of cider allow us to speak of it as a drink that has a number of preventive and therapeutic properties. Indeed, with its help, gout and rheumatism are treated, and heavy metals and radionuclides are also removed from the body.

Promising business

The production of cider has recently been constantly increasing its volumes. In terms of the amount of this drink drunk, England is in first place. It is followed by South Africa. The third place of honor was shared by two countries - Germany and France. As for Russia, the volumes of consumption of this low-alcohol drink are still very small compared to other alcohol-containing products.

All these facts allow us to say that the production of cider in the Russian Federation is a very promising business for investors. There is a huge field of activity for them, which is facilitated by the almost complete absence of competition and the likelihood of demand growth. It is noteworthy that the production of cider at the first stage, if carried out at home, will not require large expenditures. And this is also a plus of this business.

Variety of low alcohol product

After tasting cider, experts can always accurately name the country of its production. And indeed. This drink may have slightly different tastes, depending on the preferences of a particular people.

This is manifested in the organoleptic properties of the drink (its bouquet and aroma), as well as in terms of the physical and chemical composition. For example, you can compare the ciders of England, France, Spain and Germany. The first of them are dry and tart, with moderate acidity. The second ones are sweeter and characterized by medium astringency, pronounced aroma of fresh fruits. Spanish ciders are low-tart and sweeter, while German people prefer sour and low-tart ciders.

Raw material

The production of cider in its classic form requires the use of special technical (cider) varieties of apples. These fruits are cultivated specifically for the preparation of the drink. Such varieties have been bred for several centuries in those countries where classic cider is produced. Accordingly, the use of such fruits is one of the main factors in shaping the quality of a traditional drink.

Apples of cider varieties have significant differences from dessert and table apples consumed fresh. This applies to their chemical composition and organoleptic properties. Cider varieties of apples are distinguished by a long shelf life that does not impair the structure of the fruit tissue, juicy and dense pulp, as well as high mass concentrations of sugars and phenolic substances.

The cider production technology, which has been preserved in our country since Soviet times, contains recommendations on the use of zoned apple varieties. These fruits must have a titratable acidity of at least 7 grams per cubic decimeter. This is possible if the fruits are harvested at the stage of their technical maturity.

Cider production in our country uses autumn-winter varieties. Among them are Antonovka and Borovinka, Grushovka and Doneshtu, Renet Paper and Umanskoe winter. These apples must be ripe, juicy and sweet. Cider production technology allows the use of several varieties of the above at the same time. This will give the drink the most harmonious taste.

Among the juices that are used in the production of the drink, there are four varieties. It is fragrant and astringent, sour as well as neutral. If these juices are mixed in different proportions, then the drink will receive special taste qualities.

Apple raw materials in the production of cider are not the only type of base. The product can also be made from pears. A drink made from such raw materials is called "peri". It is made from fermented pear juice, which has a high sugar content. Peri is especially popular among the peoples of Great Britain, France and Spain.

Features of the technological process

How is apple cider made? The production of this drink includes many different operations and stages. At the first of them, apples are harvested, which are then delivered to the workshop. The technology for the production of apple cider requires washing and grinding them.

This completes the first stage of the beverage preparation process. Next, the apples, which are in crushed form, are pressed. This allows you to squeeze the juice out of them.

The liquid obtained in this way is filtered in special tanks. In these containers, the resulting juice is settled, clarified and begins to ferment. At the next stage, the production of cider under industrial conditions requires the storage of the resulting product until it reaches stability. Next comes the bottling of the drink. If necessary, it is saturated with carbon dioxide.

Equipment selection

It should be said that there are no unified requirements either for the method of production of various varieties of cider or for the quality of the finished product. And even when obtaining a classic drink, it is possible to use several schemes that differ from each other in the features of the apple processing process. But regardless of the technology used, the equipment for the production of cider must be of high quality. This will allow achieving not only a high speed of the technological process, but also a good taste of the final product.

Equipment for the production of cider is various crushers and presses, containers made of special metal, etc. Without buying normal units and devices, making a quality drink will not be an easy task. And this should definitely be taken into account by those who are interested in the industrial production of cider as a business.

Type of equipment

To date, ready-made production lines are available for sale, with the help of which almost the entire process of making a low-alcohol drink is automated. With the help of such equipment, the necessary raw materials are selected and the marriage is separated. And only after that the apples are cut, pressed and are in the process of fermentation. Additional functions of such equipment are bottling the finished drink and sticking labels on bottles.

There are also lines that have minimal automation. However, their use requires the presence of a person. Of course, such lines have a much lower price, which sometimes attracts a novice businessman.

The main stages of the technological process

Any producer first of all selects suitable apples. Rotten fruits must be excluded from the technological process. This procedure is carried out on a special belt sorting and inspection conveyor. Next, the apples should be washed twice. For this stage, a unified washing machine is used. Next, clean apples follow the elevator and get crushed. The fruits are separated into small pieces by a disc or hammer crusher.

Crushed apples, called pulp, are placed in containers where they are infused without oxygen. This stage of the technological process lasts from 6 to 24 hours. Next, using a press, apple juice is squeezed out of the pulp, which must be cleaned. To speed up the process, you need to add a defecant to it. It is a waste product of sugar production, which is formed during the defecation of sugar juice. This leads to the precipitation of the calcium salt of pectin acid, obtained in the process of hydrolysis. Further, the product must be infused for several days. The readiness of the juice for further processing is determined by the appearance of a thick brown foam on its surface. Experts call it a sliver.

The next step in making cider is the fermentation of the juice. To do this, the raw materials for the drink are poured to the top into barrels. The temperature in the room where such containers are located should not exceed 12 degrees. During the fermentation of the juice, water seals are put on the barrels.

This method of production allows you to get homemade cider, or, as experts call it, "bad". Such a drink is distinguished by a strong gas content. That is why such cider is bottled with a bridle, like champagne, and then stored in a cool and dark cellar. To increase the shelf life of the product, it is subjected to pasteurization.

Additional actions

The technological process described above is suitable for the preparation of a classic drink. However, the cider plant allows for a number of additional actions. Their need is due to the short shelf life of the product. In this regard, on the scale of industrial production, components such as comb grape must, as well as oak wood, are included in the composition of cider. These ingredients help to extend the shelf life of the cider and give it a little bit of astringency, as well as a unique blended flavor.

In general, two methods can be used in industrial production to impart stability to a beverage. At the first of them, bottling into champagne bottles is carried out using membrane filtration. The product must be cold and sterile.

The second method involves bottle pasteurization of the product. The juice, which is in special containers, is clarified, cooled and well settled. Only then is it filtered. The result is a must that serves as the basis for future cider. Approximately twenty percent of the juice squeezed from wild apples is added to this raw material. Then it is left in vessels filled to the top, closed with tightness. The blend thus prepared is subjected to clarification, filtration and pasteurization. The processed cider base is cooled and saturated with carbon in the acratophore. The finished drink is bottled using wire and corks.

Keep in mind that cider is a highly carbonated drink. That is why wire protection is mandatory for him.

Equipment list

Industrial production of cider will require special equipment. This can be the automatic line described above, the main components of which are:

Ten-ton press equipped with a hydraulic drive;
- crusher, crushing fruits;
- pasteurizer;
- glass bottle filler;
- a metal framework for a crusher and a press.

The technological process of making cider will require the use of water that meets the requirements of GOST 2874-73 "Drinking Water".

Profitability of production

All entrepreneurs who are ready to invest in cider production are primarily interested in the profitability of the event. The first positive moment when working on this project is the adoption of a law that eliminates the need to obtain a license for this type of activity. In the manufacture of this low-alcohol products, there will be a need only for excise taxes.

To start production, you will need initial capital in the amount of about two and a half million rubles. Most of these funds will be used to purchase equipment. Among the costs of the project, one can single out the acquisition (or rent) of the necessary premises, the involvement of at least two employees, the purchase of raw materials, as well as containers for packaging.

According to experts, it is possible to receive profit after such investments after 1.5-2 years of active work. With the right organization of production, this business can become quite profitable.

- one of the popular tonic low-alcohol drinks in many countries of the world. In European countries (England, France, Spain, Germany,) a culture of consumption of these drinks has historically developed. Moreover, it was noticed that low-alcohol drinks from cider varieties of apples help to improve digestion, have an anti-alcohol effect, therapeutic and preventive effects on the human body.

Referring to T. Bergfelt, professors A. S. Lukanin and S. I. Bailuk in 2003 reported a constant increase in cider consumption in the USA, Canada, China, in the countries of Northern, Central and Eastern Europe. According to the Association of Producers of Cider and Fruit Wines, most of these drinks are consumed in England (50 million decalitres per year), South Africa (14 million decalitres), France (12 million decalitres) and Germany. Approximate proportions of cider consumption in Europe are shown in the diagram (Fig. 87).

In the classic cider-producing countries, special cider varieties of apples have been bred for centuries. They are valued for their low acid content and high tannin content.

Below in table. 28 shows the generalized requirements for the four groups of cider varieties of apples.

Table 28 APPLE REQUIREMENTS FOR CIDER PRODUCTION

Professor A. S. Lukanin and S. I. Bailuk for the first time carried out a technological assessment of apple varieties growing in the regions of Polissya and Forest-Steppe of Ukraine for their suitability for cider. It was found that more than 75% of the “studied varieties belong to the type of “sour” and up to 20% - to the type of “sweet” apples. Very few cider varieties have been found, however, the authors have proposed 3 varieties of apples for cider (2 Antonovka and Doneshta), as well as 7 semi-cultivated varieties (crebs) that can be used by breeders.

The cider technology consists of two stages: preparation of cider materials and blending, processing, saturation with carbon dioxide, bottling.

Preparation of cider materials

Cider materials in France are produced according to two technological schemes. The main classical scheme was proposed by the French scientist Varcollier (Fig. 88).

Rice. 88.. Scheme of technology of cider materials.

According to the second, more modern scheme, apples of the corresponding varieties are pressed after crushing with the separation of pressure I and II pressure. The combined juice is treated with enzyme preparations for the hydrolysis of pectin substances, then clarified using a centrifuge. Before fermentation, the juice is pasteurized, cooled, nitrogen-phosphorus nutrition and yeast wiring are introduced for fermentation.

The cider material (fermented juice) removed from the yeast is pasted over with gelatin and filtered, sometimes pasteurization is used. Cider materials are rich in organic acids and amino acids, glycerin, minerals, biotin, inositol and other vitamins.

Classic cider technology

Professor Z. N. Kishkovsky, describing the preparation of cider in France, reports that up to 3 million tons of apples are processed annually in 13 departments of the country's western provinces. A significant part of the fruits is used for the preparation of jams, fresh and concentrated apple juices, for the production of Calvados.

On private farms and cooperative enterprises, after a thorough washing, apples are placed in willow baskets to drain, then they are crushed and crushed. The resulting pulp is placed in closed vats for infusion without access to air in order to obtain a cider with a more intense color and better aroma.

The pulp is insisted, depending on the temperature, from 6 hours to several days, after which it is pressed in hydraulic pack-presses, taking 70-72% of the juice. The pomace is poured with water (50 liters per 100 kg) and re-pressed after 6-12 hours.

A feature of the preparation of classic cider on farms is the natural production of a stable product at 4-6 g / 100 cm3 of sugar due to the depletion of the medium with nutrients, primarily nitrogenous substances.

To do this, freshly squeezed juice settles for several days until a brown foam appears on the surface - “caps”. In order to better clean the juice, a "defecant" is added to it before settling - a powder consisting of a mixture of calcium carbonate (3 g / dal) and sodium chloride (4 g / dal). There is a precipitation of the calcium salt of pectin acid, which is formed as a result of the hydrolysis of pectin substances under the action of apple pectase or artificially introduced pectolytic enzyme preparations. Coagulation Pectin is accompanied flocculation colloidal albumins and polypeptides. They are reduced by 50%. There is also a microbiological purification of apple juice.

Fermentation lasts very slowly in cold cellars (10-12°C) in almost full barrels under water seals. Saturated with carbonic acid, non-fermented food with a small amount of sweetness is homemade (farm) cider. It is carefully poured into champagne bottles under the cork with its reinforcing bridle. Such cider is stored in cold cellars. It contains 4-6 g/100 cm3 of natural or added sugars.

In large cooperative enterprises, the juice is purified by centrifugation and filtration, before which pectolytic enzyme preparations are added to the pulp. Such juice is fermented in large tanks at low temperatures to the specified conditions for sugar and reaching an overpressure of CO2 of 3.0 bar. The resulting cider is cooled to -1°C, kept for up to 2 days in the cold, filtered through a decoagulating filter and bottled in champagne bottles with corking under a crown cork with a cork gasket. Sometimes bottle pasteurization of cider is used.

Industrial cider technology

Modern cider technology in the CIS countries can only be based on a real raw material basis - sour and sweet varieties of apples of moderately tart and moderately sour subtypes. According to S.I. Bayluk, Antonova, Renet Paper, Grushovka, Borovinka, Umanskoye Zimnee, Doneshta and several other proven varieties are recommended.

To increase the concentration of phenolic substances in ciders, A. S. Lukanin and S. I. Bailuk suggested using vegetable tannin-containing raw materials - grape comb must and finely chopped oak wood. The mass concentration of phenolic substances in the range of 1.0-1.2 g/dm3 should be ensured in cider materials, with the optimal range of titratable acids being 6.0-7.0 g/dm3.

Based on the real possibilities today in the CIS countries, it is possible to design the production of only carbonated ciders with saturation of prepared blends in acratophores. At the same time, three brands of domestic cider can be prepared in Ukraine: dry, semi-dry and sweet with a mass concentration of sugars up to 0.3 g/100 cm3, 1.5-2.5 and 4.0-5.0 g/100 cm3, respectively.

In all brands of domestic cider, an overpressure of CO2 in bottles at 20°C of at least 2.0 bar, a mass concentration of volatile acids, not more than 1.3, and titratable acids in the range of 4.0-8.0 g/dm3 . The biological stability of the finished product can be achieved by cold sterile filling into new champagne bottles with membrane filtration of cider. Bottle pasteurization is the second real way to produce domestic cider. And, finally, the third way of producing Ukrainian cider, which was adopted in the USSR in the 50s of the last century - in the usual way with a two-three-week guarantee stability.

As a useful food product, cider deserves the attention of our state and our society.

Rice. 89. Technological scheme for the preparation of domestic cider

The technological scheme for the preparation of domestic cider is shown in fig. 89.

As can be seen from the scheme, in the production of cider, apples are washed only after inspection and removal of rotten fruits and foreign objects.

Practically from the hopper the apples fall on the sorting and inspection belt conveyor TSI or on the roller inspection conveyor T1-KT 2V. Then the apples are subjected to a good washing and rinsing in a unified washing machine KUM or KUV.

Rice. 90 . The hardware-technological scheme for making cider according to the improved technology of A. S. Lukanin and S. I. Bai Luka: 1 - hopper feeder; 2 – inspection conveyor; 3 - washing machine; 4 - "Goose neck"; 5 - crusher; 6 - pump; 7 - collection of pulp; 8 - press; 9 - reservoir with a stirrer; 10 - cooler; 11 - tank for settling juice; 12 - fermentation tanks; 13 - after-fermentation and clarification; 14 - sulfite dispenser; 15 - crushed oak wood; 16 - insistence on wood; 17 - bathed tank; 18 - clarification of the blend; 19 - acratophore-saturator; 20 - membrane filter.

Using the Goose Neck elevator, apples are fed to the R3-VDM-10 hammer crusher or the VDR-5 disk crusher. On the hardware-technological scheme (Fig. 90), proposed by S. I. Bailuk, these machines are numbered 1, 2, 3, 4, 5.

The pulp is sulphated up to 100 mg/kg with K2S2O5 (potassium pyrosulphite) or H2SO3 (SO2 working solution) and accumulates in a collector (7), where pectolytic enzyme preparations are added.

The authors of the scheme offer an ideal option for pressing apple pulp on a basket disk press of the Swiss company Bucher. The high quality of apple juice is provided by more affordable package presses 2P-41 and ROK-200S, manufactured in Ukraine (Dneprpetrovsk) and Poland. Productivity for apple pulp is 1.3 for the first one, and 3.3 t/h for the second one.

Apple juice is clarified by settling in stationary containers at a temperature of 8-10°C, for which freshly squeezed juice is cooled in a tubular cooler (10). For better clarification, bentonite (2-4 g/dm3), silicon dioxide grade AK-50A and other flocculants are added to it. After settling, apple juice is removed from the sediment, if necessary, filtered on a cloth filter and sent to the preparation of must.

The wort includes clarified apple juice, sugar syrup based on the need to raise the sugar content to 12%, nitrogen nutrition in the form of (NH4)HPO4 and NH4Cl in the amount of 0.3-0.4 g / dm3 and 3-5% pure yeast breeding races Apple 7, Sidrovaya 101, Minsk 120, etc. To increase the acidity and increase the content of phenolic substances, you can add up to 20% of the juice of wild apples. Fermentation is carried out at a temperature not higher than 20-23°C.

The fermented cider material is removed from the yeast sediment, sulphited to bring the total SO2 content to 120 mg/dm3, and 1-3 g/dm3 of finely chopped oak wood (15) is added for infusion in the tank (16) from 3 to 10 days. Cider material is stored in filled and hermetically sealed enameled containers at a temperature not exceeding 10°C.

When defending the juice of wild apples, in order to normalize the taste of apple cider at the time of blending, it is possible to introduce (according to A. S. Lukanin and S. I. Bailuk) up to 8% by volume of pre-prepared comb must from grapes.

A blend intended for obtaining apple cider of the semi-dry or semi-sweet brand is sugared with an expedition liqueur with a sugar content of 70-75%, made on cider material. As shown in fig. 89, instead of beet sugar, concentrated apple juice can be used to bring the cider to the conditions of the finished drink. To do this, in the tank (9) with the help of prepared water or cider material, the concentrated juice is diluted to a consistency that is convenient for use in a blend. When using low-acid materials, no more than 2 g/dm3 of citric acid is added to the blend.

The prepared blend is treated with clarifying agents and filtered on a plate or pre-wash filter. It is recommended to pasteurize the blend at a temperature of 80-85°C for 2 minutes before filtration. The usual sulfite regime adopted in secondary winemaking is maintained.

The processed blend is cooled to 0 - minus 2°C, saturated with carbon dioxide in acratophore (19) to an overpressure of 3.5-4.0 bar and poured into new champagne bottles under the expedition cork and muselet.

Cider is a low-alcohol drink obtained by fermenting natural apple juice with or without added sugar and saturated with carbon dioxide. Depending on the production technology, ciders are produced in two types: sparkling cider with a strength of 5% vol. alcohol, artificially saturated with carbon dioxide, and sparkling cider with a strength of 1% vol. alcohol, saturated with carbon dioxide by secondary fermentation in sealed tanks. According to the sugar content, ciders are produced in three types: dry (sugar not more than 0.3 g per 100 ml), semi-dry (2.5 g per 100 ml) and sweet (5 g per 100 ml). Titratable acidity in terms of malic acid in the finished cider should be 5-7 g per 1 liter. The content of volatile acids is allowed no more than 1 g per 1 liter, the total amount of sulfurous acid is not more than 200 mg per 1 liter.

For the production of cider, apple varieties of autumn and early winter ripening are used, which are distinguished by a high content of sugars, aromatic and extractive substances in the juice, with a sufficient amount of tannins and with a titratable acidity of at least 7 g per 1 liter.

The best varieties are Antonovka ordinary, Calvil white, Anise gray, Borovinka, Renet, Aport, Bogatyr, Welsey, Antonovka new, Rossoshanskoye striped. The fruits of summer varieties contain little tannins and acids, so they are less desirable for cider production. Apples mainly contain malic acid, so the titratable acidity of apple juice and cider is usually determined by this acid.

Preparation of cider materials

Cider materials are prepared from gravity juice and first pressing juice, i.e. juice of the first fraction. Dilution of juice with water is not allowed, therefore, the juice of the second (water) fraction is not used to produce cider. Juice is obtained by pressing. The juice coming out from under the press contains suspended particles (dregs) that impair the taste of the cider. Therefore, freshly squeezed juice is clarified by settling. So that the juice does not deteriorate during settling, sulfur dioxide or potassium metabisulfite is added to it at the rate of achieving an anhydride content in the juice of 50 mg per 1 liter.

Settling is carried out at a temperature of 1-6°C for 12-24 hours. The juice is cooled using plate, tubular or other heat exchangers. The settled juice is drained from the sediment into previously prepared clean fermentation containers and subjected to chemical and microbiological analysis. Taking into account the data of the analysis, sugaring and an increase or decrease in acidity are carried out with the expectation to obtain cider with a titratable acidity in the range of 5-7 g per 1 liter.

To obtain fizzy cider, the sugar in the must must be 10% before fermentation. If its content is insufficient, add beet sugar to the desired amount. Apple juice for sparkling cider is not sugared, it must have a natural sugar content of at least 8%. To increase the acidity, no more than 20% of the juice of wild apples with high acidity is added to the apple juice of cultivated fruits. If necessary, reduce the acidity of acidic juice blended with low acidity.

During the fermentation period, the development of undesirable microflora is possible, therefore sulfurous anhydride or potassium metabisulphite is added to the wort to the content of 75-100 mg of sulfurous anhydride per 1 liter of wort. Instead, you can pasteurize the wort at 80-85 ° C for 2 minutes, then cool it and put it on fermentation.

Fermentation. The prepared wort is fermented in a closed way in fermentation tanks filled with 3L of their volume. To the wort add 3% of the wiring of a pure culture of yeast. At the optimum fermentation temperature of 20-25 °C, the yeast races Apple Xa 7, Vishnevaya No. 33, Moscow No. 30 are used, and at a lower temperature, cold-resistant races Sidrovaya No. 101, Minsk No. 120 are used.

Fermentation is systematically controlled: the density and titratable acidity of the must are measured daily, the accumulation of alcohol is monitored, and microbiological control is carried out. The temperature of the fermenting wort and the air in the fermentation room is measured daily. If the temperature of the wort rises above 25 ° C, then measures are taken to reduce it.

Fermentation to obtain wine materials, both effervescent and sparkling cider, lasts 10 days. When fermentation is attenuated, it is resumed by adding the same, but more rapidly fermenting material to the wort. The cider material must ferment dry to a residual sugar content of not more than 0.3 g per 100 ml. The fermented cider material is drained from the yeast sediment and sulfurous acid (up to 120 mg per 1 liter) is added to prevent spoilage, then processed.

For clarification, the cider material is pasted over by one of the known methods. Processed with gelatin, and with a low content of tannins in the juice - with gelatin and tannin. Good results are obtained by using bentonite alone or bentonite together with polyacrylamide.

In the finished cider, the content of iron salts is allowed no more than 10 mg per 1 liter. If the cider material contains more iron, then before gluing it is treated with phytin or yellow blood salt. After fining, the cider material is settled, drained from the sediment, filtered, sulfurous acid is added again at the rate of 30 mg of sulfurous anhydride per 1 liter and sent for storage.

Cider material is stored in wooden barrels topped up, or even better - in hermetically sealed enameled containers. Storage temperature is not higher than 10 °С. The most progressive way is storage in tanks under pressure of carbon dioxide in the range of 0.6-0.8 MPa. Carbon dioxide prevents the development of unwanted microflora, especially at low temperatures. During the storage period, containers are timely topped up with cider homogeneous material, since air access promotes the development of membranous yeast and acetic acid bacteria. During long-term storage, a precipitate forms, from which the cider material is periodically drained.

During storage, make sure that acid-reducing yeast does not appear, which destroy malic acid. Decreased acidity contributes to the appearance of a brown color and a "flat" taste in the cider. In dry fermented materials with an increased concentration of sulfur dioxide (about 150 mg per 1 liter), the development of acid-reducing yeast is delayed (in the presence of sugar, they develop even at a high concentration of sulfur dioxide).

Production of fizzy cider

The clarified cider material is blended. If it is not possible to achieve the required acidity, citric acid is added to the blend, but not more than 2 g per 1 liter. To prepare effervescent semi-dry and sweet cider, the blend is mixed with sugar to the required conditions in the form of 70-75% expedition liquor (the technology for preparing circulation and expedition liquor is described below). The mixture is then filtered. To improve the transparency of cider, diatomite or tripolite is added during filtration.

Filtration is carried out on closed plate filters that provide minimal air access. Exposure to air will cause the cider to become cloudy, as retained yeast may begin to develop again after being sugared. To destroy the microflora, the blend is pasteurized at 80-85°C for 2 minutes.

To stabilize cider before saturation with carbon dioxide, it is allowed to introduce sorbic acid into the blend in the amount of 200 mg and 40 mg of sulfur dioxide per 1 liter or bring the total content of sulfur dioxide in cider to 200 mg per 1 liter. The prepared blend is cooled to 0, -2°C and saturated with carbon dioxide in saturators at a pressure of 0.3-0.4 MPa, and then served for bottling.

Sparkling cider production

Sparkling cider is produced by continuous and batch methods by secondary fermentation. With the continuous method, secondary fermentation is carried out in a stream, in a battery of six acratophores (hermetic fermentation tanks) with a capacity of 500 dal. The production of cider begins with the blending and filtration of processed cider materials. Then the clarified material is pumped into containers and sugar is added to it in the form of a tirage liquor in such a way as to obtain a sugar content of the cider material of 3%. Before the start of secondary fermentation, nitrogenous nutrition for yeast is added to the cider material in the form of ammonium salts (0.3-0.4 g per 1 liter) or 25% aqueous ammonia solution (not more than 0.4 mg per 1 liter). The draw mixture prepared in this way is filtered, pasteurized in a pasteurizer at 80-85 ° C for 2 minutes, cooled to 20 ° C and pumped into preparatory apparatus (Fig. 45).

A pure culture of wine yeast (6-8%) is introduced into the circulation mixture for secondary fermentation. Cold-resistant races are used, which quickly ferment sugar at 10-12°C and ensure the formation of a good bouquet and taste of cider. In the preparatory apparatus, rapid multiplication of yeast takes place at atmospheric pressure and a temperature of 18-20°C.

In the initial period of work, a gradual filling of the entire battery is carried out, and cider material is periodically supplied from the preparatory apparatus to the acratophores. After charging the battery, the cider material is fed in a stream continuously from one acratophore to another. Periodically, only the first acratophore and its backup work, into which the fermentation mixture is supplied alternately from the preparatory apparatus.

The capacity of the preparatory apparatus is 2.5 times greater than the capacity of one acratophore. Therefore, only a part of the fermenting mixture is supplied to the first acratophore. To the fermenting mixture remaining in the apparatus, a new circulation mixture is served, but already without yeast wiring. The acratophores of the fermentation battery are hermetically sealed and, due to fermentation, the pressure of carbon dioxide is maintained in them within 0.4 MPa. The flow rate in the battery is adjusted so that the fermentation cycle lasts 5-6 days. During this time, dry cider should be obtained in the last acratophore. The temperature in the acratophores is maintained with a decrease from 16°C in the first to 12-10°C in the latter.

To remove the main yeast biomass, the last acratophore has Raschig rings or rings made of polyethylene tubes on which the yeast is filtered. Fermented dry cider, saturated with carbon dioxide due to natural nadir, from the last acratophore passes through a sand filter and is cooled in a heat exchanger to 0 - 2°C.

In the manufacture of semi-dry and sweet cider, after cooling the dry material in a stream, the required amount of expedition liquor is introduced into it, cooled in the second heat exchanger to -2, -3 ° C, filtered and sent to a thermos tank. In a thermos tank, sparkling semi-dry or sweet cider is kept at -3°C for at least 10 hours, and then filtered through a filter cardboard and bottled.

When using the batch method, blending, processing of cider material and preparation of the draw mixture are carried out in the same way as with the continuous method. Yeast is added to the draw mixture in the preparatory apparatus, and fermentation is added in acratophores. If there are one or two acratophores, then they also perform the functions of a preparatory apparatus.

At the beginning of fermentation, the acratophore maintains a temperature of 16-18°C, and then, when a pressure of about 0.15 MPa is reached, it is gradually reduced. At the end of the secondary fermentation, which lasts 7 days, the temperature is maintained at 10-12°C. The resulting dry cider is filtered, cooled; in the production of semi-dry and sweet cider, it is mixed with expedition liquor, cooled again, aged, filtered and bottled, i.e. use the same technology as in the continuous method. The first cooling to 0, - 2°C can be carried out directly in the acratophore after the completion of the secondary fermentation of the cider material.

Preparation of circulation and expeditionary liquor

Tirage liquor is made by dissolving sugar in cider material. Sugar is mixed with cider material in containers with stirrers and dissolved without heating to a concentration of 70-75% in liquor. Containers before preparing liquor are carefully checked for the strength of the internal anti-corrosion coating (exposed iron areas can react with acids and increase the content of iron salts in cider). Circulation liquor is used to make a circulation mixture in the production of sparkling cider.

Expedition liquor is prepared in the same way as tirage liquor, and is used to bring fizzy or sparkling cider to sugar content standards. Cider is a low-grade drink. Therefore, in order to ensure stability and maintain the high quality of bottled cider, sulfurous and ascorbic acids are added to the expedition liquor, in contrast to the circulation liquor. The amount of acids in the liquor is added in such a way that after mixing the expedition liquor with the second-fermented cider material, the finished cider contains 30 mg of sulfur dioxide per 1 liter and 50 mg per 1 liter of ascorbic acid. Less liquor is added to semi-dry cider, so the content of sulfurous and ascorbic acids in liquor must be greater than in liquor to produce sweet cider. The prepared expedition liquor is filtered through a cellulose or asbestos filter and stored in enameled containers until use.

Preparation of fruit and berry low-alcohol carbonated drinks

Currently, in addition to cider, other low-alcohol carbonated drinks are also produced. For their preparation, alcoholized juice of fruits and berries and dessert grape red or white wine are used, depending on the color of the juice used. For example, in the state farm named after V.I. Budagovsky of the Tambov region, the Apple drink is produced from apple juice and white grape wine. Grape wine gives the drink a special taste. To bring the blend to the drink condition in terms of sugar content, acidity and strength, citric acid, sugar and drinking water are added.

Before making the drink, the blend is calculated according to the alcohol given with alcoholized fruit and berry juice and wine. The amount of sugar is determined taking into account the invert sugar introduced with alcoholized juice and wine. Wines take 3-5% of the total volume. In the finished drink, the alcohol content should be 8% by volume, sugar 10 g per 100 ml, acids 7 g per 1 liter. Alcoholic juice has a strength of 16% vol., White dessert grape wine is also usually taken with a strength of 16% vol.

Therefore, first they calculate how much alcohol will be taken with grape wine (it is most often taken 5 decalitres per 100 decalitres of the finished drink), then they determine how much alcoholized juice should be taken in order to get 8% in the finished drink, taking into account technological losses (about 12%) about. alcohol. The content of sugar and acids taken with wine and alcoholized juice is calculated, and the amount of sugar and acids missing to the drink's conditions is determined. Then determine the volume of the blend of wine, spirited juice, sugar and citric acid. The missing volume to the norm will show the required amount of water.

Preparation of inverted sugar syrup. Sugar syrup is boiled in enameled or stainless steel boilers with steam heating and thermal insulation. The syrup is mixed with mechanical mixers, and in small boilers - manually. Water is poured into the boilers, heated to 40-45 ° C. After the sugar is completely dissolved, the solution is allowed to boil, the resulting foam is removed with a slotted spoon. Then the sugar solution is boiled for 30 minutes with constant stirring. After boiling, the hot syrup is filtered and cooled to 70°C in a counterflow refrigerator or in a sucrose inversion collector. The collector is equipped with a cooling coil.

To invert sucrose, an aqueous solution of citric acid is added to the syrup, mixed thoroughly and kept at 70°C for 2 hours, stirring occasionally. Then the syrup is cooled to 20°C and sent to closed collections for storage. The foam removed during the cooking of the syrup is collected in a separate bowl, dissolved with water in a ratio of 1:3, carefully filtered until transparent and used in subsequent cooking. In some cases, as, for example, at the state farm named after V.I. Budagovsky, sugar syrup is prepared without inversion. First, sugar is dissolved in warm water with stirring, then the required amount of citric acid is added and used for blending.

Preparation of carbonated low-alcohol drink. The required (according to calculation) amount of wine, alcoholized juice, sugar syrup, acid is added to the blend mixture and adjusted to the required volume with water. In this case, the blend is thoroughly mixed. The prepared blend is checked for the content of alcohol, sugar and acids, and the compliance with the conditions of the finished drink is established.

Then the blend is cooled to 1-5°C and kept for 11 days at this temperature in sealed containers with a cooler. With aging, the taste of the drink becomes more harmonious. After aging, the drink is filtered on filter presses, cooled in plate coolers of the VO1-U2.5 or VO1-U5 type to minus 2 - plus 2 ° C, saturated with carbon dioxide in saturators and bottled.