(43)--10.3 Cider Presentation苹果酒的生产啤酒工艺学.pdf

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1、Hard Cider ProductionHard CiderProductionA craft brewers approach from a quality perspectiveRobert Christiansen Senior Specialist and ASBCPresident-Elect苹果酒的生产苹果酒的生产从质量角度分析精酿酿酒师的方法从质量角度分析精酿酿酒师的方法Robert Christiansen高级专家高级专家/ASBC候选主席候选主席What is“Hard”Cider?Hard Cider is an alcoholic drink made by ferme

2、nting the juice of fruit,usually apples.The addition of“hard”in its name is used to distinguish this drink from its non-alcoholic counterpart,apple cider.In many parts of America and Europe hard cider is known as“cider”as this traditionally referred to the alcoholic beverage and only recently has th

3、e term“hard cider”been adopted.Typical hard ciders range from 4.5%to 7%alcohol by volume.What is“Hard”Cider?Hard Cider is an alcoholic drink made by fermenting the juice offruit,usuallyapples.The addition of“hard”in its name is used todistinguish this drink from its non-alcoholic counterpart,appleci

4、der.In many parts of America and Europe hard cider is known as“cider”as this traditionally referred to the alcoholic beverage and only recently has the term“hard cider”beenadopted.Typical hard ciders range from 4.5%to 7%alcohol byvolume.什么是苹果酒什么是苹果酒？苹果酒（含酒精）是一种使用果汁（通常为苹果汁）发酵，含酒精的饮料产品苹果酒（含酒精）是一种使用果汁（

5、通常为苹果汁）发酵，含酒精的饮料产品在它的名字中添加“在它的名字中添加“hard”是用来区分这种饮料的非酒精饮料产品”是用来区分这种饮料的非酒精饮料产品-苹果汁苹果汁在美国和欧洲的许多地方，“在美国和欧洲的许多地方，“hard cider”又被称为“”又被称为“cider”，因为这是”，因为这是传统意义上的酒精饮料产品，直到最近才采用“传统意义上的酒精饮料产品，直到最近才采用“hard cider”一词。”一词。典型苹果酒的酒精含量为典型苹果酒的酒精含量为4.5%vol-7%volHistory of Cider in US Cider has a long history in the Un

6、ited States as the first settlers in the 1600s planted apple trees and began making cider.It was once the most popular alcoholic beverage in the U.S.but was replaced by beer in the 1800s.Recently,in the 2000s cider has seen a resurgence.Large brewers and craft breweries alike have embraced cider pro

7、duction.History of Cider inUS Cider has a long history in the United States as the first settlers inthe 1600s planted apple trees and began makingcider.It was once the most popular alcoholic beverage in the U.S.butwasreplaced by beer in the1800s.Recently,in the 2000s cider has seenaresurgence.Large

8、brewers and craft breweries alike have embraced ciderproduction.美国苹果美国苹果酒的历史酒的历史在美国，苹果酒有着悠久的历史，第一批定居者在在美国，苹果酒有着悠久的历史，第一批定居者在17世纪便开始种植了苹果世纪便开始种植了苹果树，并开始酿造苹果酒树，并开始酿造苹果酒它曾经是美国最受欢迎的酒精饮料产品，但在它曾经是美国最受欢迎的酒精饮料产品，但在19世纪被啤酒世纪被啤酒所取代所取代在在20世纪，苹果酒出现了复苏的现象。世纪，苹果酒出现了复苏的现象。大型啤酒厂和精酿啤酒厂都已开始生大型啤酒厂和精酿啤酒厂都已开始生产苹果酒产苹果酒U.

9、S.Hard Cider Statistics In 2011 hard cider sales in the U.S.were$90 million,by 2014 they were$472 million.In 2015 hard cider sales topped$528 million.Since 2015 the market leveled out but is now growing again010020030040050060020112012201320142015201620172018Millions of$U.S.YearsCider-Total U.S.Sale

10、s-Neilsen DataU.S.HardCider Statistics In 2011 hard cider salesin the U.S.were$90 million,by 2014 they were$472 million.In 2015 hard cidersales topped$528million.Since 2015 the market leveled outbut isnow growing again010020030040050060020112012201320142015201620172018Millions of$U.S.Y earsCider-Tot

11、al U.S.Sales-NeilsenData美国苹果酒统计数据美国苹果酒统计数据2011年，美国苹果酒的销售额为年，美国苹果酒的销售额为9000万美元，直至万美元，直至2014年为年为4.72亿美元亿美元2015年，苹果酒的销售额突破年，苹果酒的销售额突破5.28亿美元亿美元自自2015年以来，苹果酒市场趋于平稳，但目前又出现增长趋势年以来，苹果酒市场趋于平稳，但目前又出现增长趋势美国苹果酒销售总额美国苹果酒销售总额-尼尔森数据尼尔森数据Ideation at New Belgium In 2015 New Belgium Brewing decided to make a non-bee

12、r beverage for the first time,it was decided to enter the hard cider market based on the trends discussed in the previous slide.This hard cider needed to be apple cider but could contain spices.New Belgium Brewing has always been known for its environmental and holistic approach to brewing.Therefore

13、 it was decided to use only fresh pressed apple juice and not concentrates.No preservatives or additives Semi-dry and Dry types of cider Look different(hazy)and have a story to tell just like our beers Ideation at NewBelgium In 2015 New Belgium Brewing decided to make a non-beer beverage for the fir

14、st time,it wasdecided to enter the hardcidermarketbased on the trends discussed in the previousslide.This hard cider needed to be apple cider but could containspices.New Belgium Brewing has always been known for itsenvironmental and holistic approachtobrewing.Therefore it was decided to use only fre

15、sh pressed apple juice and notconcentrates.No preservatives or additives Semi-dry and Dry types of cider Look different(hazy)and have a story to tell just like our beers新比利时酿酒公司的构思新比利时酿酒公司的构思2015年，新比利时酿酒公司首次决定生产非啤酒饮料产品，并根据上一张幻灯年，新比利时酿酒公司首次决定生产非啤酒饮料产品，并根据上一张幻灯片中讨论的趋势决定进入苹果片中讨论的趋势决定进入苹果酒市场酒市场这种苹果酒需要苹果

16、汁，但可能含有香料成分这种苹果酒需要苹果汁，但可能含有香料成分新比利时酿酒公司一直以其环境和整体酿造方法而闻名，因此公司决定只使用新比利时酿酒公司一直以其环境和整体酿造方法而闻名，因此公司决定只使用鲜榨苹果汁，不使用浓缩汁鲜榨苹果汁，不使用浓缩汁无防腐剂或添加剂无防腐剂或添加剂半干型和干型苹果酒半干型和干型苹果酒苹果酒看起来不一样（浑浊），但也有像啤酒一样的故事要讲述苹果酒看起来不一样（浑浊），但也有像啤酒一样的故事要讲述Ideation at New Belgium cont.This beverage would have to made somewhere besides our bre

17、wery due to U.S.laws governing alcohol production Started prototypes with LDB beverage(owner had sold Crispin Cider to Miller Coors)but they werent able to produce enough hectoliters of cider for us We then went to Vermont Hard Cider(WoodChuck Cider)and had to modify all our R&D to their facility Ve

18、rmont Hard Cider was a great partner but we had our own unique production ideas that made certain aspects of their facility challenging Ideation at New Belgiumcont.This beverage would have to made somewhere besides ourbrewery due to U.S.laws governing alcoholproduction Startedprototypes with LDBbeve

19、rage(owner hadsoldCrispinCider to Miller Coors)but theywerent ableto produceenoughhectoliters of ciderforus We then went to Vermont Hard Cider(WoodChuck Cider)and had to modify all our R&D to their facility Vermont Hard Cider was a great partner but we had our ownunique production ideas that made ce

20、rtain aspects of their facility challenging根据美国酒精产品管理法，这种饮料产品必须在酿酒厂以外的地方生产根据美国酒精产品管理法，这种饮料产品必须在酿酒厂以外的地方生产最初的原型是最初的原型是LDB（米勒康胜啤酒有限公司收购了（米勒康胜啤酒有限公司收购了Crispin Cider公司），但是公司），但是他们不能为我们生产足够量的百升苹果酒。他们不能为我们生产足够量的百升苹果酒。然后我们去了佛蒙特苹果酒然后我们去了佛蒙特苹果酒公司公司（又称土拨鼠苹果酒公司），根据我们的研（又称土拨鼠苹果酒公司），根据我们的研发和他们的设施情况，我们不得不进行了相应的修改

21、发和他们的设施情况，我们不得不进行了相应的修改佛蒙特苹果酒公司是佛蒙特苹果酒公司是一个实力雄厚的一个实力雄厚的合作伙伴，但我们有自己独合作伙伴，但我们有自己独特的生产理念，这种生产理念使得他们的设备在某些方面面临挑特的生产理念，这种生产理念使得他们的设备在某些方面面临挑战战新比利时酿酒公司构思的困难所在新比利时酿酒公司构思的困难所在Raw Ingredients apples most important Fresh Pressed Apples vs.Juice Concentrate Benefits and negatives of each What we were looking f

22、or and why Mayer Apples?Why?Sucrose Sulfites?Did we have to use preservatives after all?Raw Ingredients apples most important Fresh Pressed Apples vs.Juice Concentrate Benefits and negatives of each What we were looking for andwhy MayerApples?Why?Sucrose Sulfites?Did we have to use preservatives aft

23、erall?原料原料苹果最重要苹果最重要我们需要用防腐剂吗？我们需要用防腐剂吗？鲜榨苹果汁鲜榨苹果汁 vs 浓缩汁浓缩汁各自的优点和缺点各自的优点和缺点我们在寻找什么？为什么？我们在寻找什么？为什么？蔗糖蔗糖亚硫酸盐？亚硫酸盐？Mayer 苹果？为什么？苹果？为什么？Yeast Selection Traditionally champagne and wine yeasts are used for cider production Wanted something new from what was traditionally being used,maybe beer yeast?Mai

24、n issues with brewing strains of Saccharomyces Hydrogen Sulfide(H2S)“bad egg”smell is typically caused by yeast stresses such as nutrient deficiency and osmotic shock Volatile acidity(acetic acid)Indole(earthy and musty)produced by inorganic nitrogen synthesis Diacetyl(butterscotch)threshold in cide

25、r is 0.06mg/l Tried our brewers house yeast(Jeff Biegert)plus our house Ale BM4x4 from Lallemand and why it was chosenYeastSelection Traditionally champagne and wine yeasts are used for ciderproduction Wanted something new from what was traditionally being used,maybe beeryeast?Main issues with brewi

26、ng strains ofSaccharomyces Hydrogen Sulfide(H2S)“bad egg”smell is typically caused by yeast stresses such as nutrient deficiency andosmotic shock Volatile acidity(aceticacid)Indole(earthy and musty)produced by inorganic nitrogensynthesis Diacetyl(butterscotch)threshold in cider is0.06mg/l Tried our

27、brewers house yeast(Jeff Biegert)plus our house Ale BM4x4 from Lallemand and why itwas chosen酵母的选择酵母的选择传统用于酿造香槟和葡萄酒的酵母也可运用至苹果酒的生产传统用于酿造香槟和葡萄酒的酵母也可运用至苹果酒的生产想从传统的酿造工艺中得到一些新的东西，首选啤酒酵母吗？想从传统的酿造工艺中得到一些新的东西，首选啤酒酵母吗？酵母属存在的主要问题酵母属存在的主要问题硫化氢（硫化氢（H2S）“臭鸡蛋味”“臭鸡蛋味”通常是由酵母引起的，如酵母缺乏营养和发生渗透性休克。通常是由酵母引起的，如酵母缺乏营养和发生渗

28、透性休克。挥发性酸（乙酸）挥发性酸（乙酸）无机氮合成的吲哚无机氮合成的吲哚（霉味）（霉味）苹果酒中双乙酰（奶油糖味）的阈值为苹果酒中双乙酰（奶油糖味）的阈值为0.06 mg/L我们尝试过将我们尝试过将自家酵母添加自家酵母添加至自家的爱尔啤酒中至自家的爱尔啤酒中我们选择了来自拉曼公司的我们选择了来自拉曼公司的BM4x4酵母，并阐述其原因酵母，并阐述其原因Sulfites Yes or No?Overview of possible sulfite use in NBB ciderNegative impactPositive ImpactThe Food and Drug administrat

29、ion estimates that 1 in 100 people are sensitive to sulfitesAdding sulfites would allow us to use unpasteurized juice as a raw ingredientPerceived as a flinty struck,match aromaReduced micro risk during fermentationYeast can convert to H2S(bad egg)aromaReduced micro risk in packageNot a natural prod

30、uct in cider makingHelps oxygen control in processNot our typical messagingImproved keg micro stability as kegs are not pasteurizedSulfites Yes or No?Overview of possible sulfite use in NBBciderNegativeimpactPositiveImpactThe Food and Drug administration estimates that 1 in 100 people are sensitive

31、tosulfitesAdding sulfites would allow us to use unpasteurized juice as a raw ingredientPerceived as a flinty struck,match aromaReduced micro risk during fermentationYeast can convert to H2S(bad egg)aromaReduced micro risk in packageNot a natural product in cidermakingHelps oxygen control in processN

32、ot our typicalmessagingImproved keg micro stability as kegs are notPasteurized亚硫酸盐亚硫酸盐-添加或不添加？添加或不添加？NBB苹果酒中可能使用亚硫酸盐的概述苹果酒中可能使用亚硫酸盐的概述消极影响消极影响积极影响积极影响食品药物监督管理局评估每食品药物监督管理局评估每100人中就有人中就有1人对亚硫酸盐敏感人对亚硫酸盐敏感亚硫酸盐具有窒息味和火柴味亚硫酸盐具有窒息味和火柴味酵母可生成酵母可生成H2S（臭鸡蛋味）（臭鸡蛋味）不是苹果酒生产中的天然产物不是苹果酒生产中的天然产物不是我们的典型信息不是我们的典型信息添加亚

33、硫酸盐可使我们使用未经高温消添加亚硫酸盐可使我们使用未经高温消毒的果汁作为原料。毒的果汁作为原料。降低发酵降低发酵过程中微生物污染的风险过程中微生物污染的风险降低包装过程中微生物污染的风险降低包装过程中微生物污染的风险有助于发酵过程中的氧气控制有助于发酵过程中的氧气控制由于小酒桶无法进行巴氏杀菌，从而提由于小酒桶无法进行巴氏杀菌，从而提高了酒桶中微生物的稳定性高了酒桶中微生物的稳定性Preservatives Why we didnt want to use them we never have Most common cider preservatives Sulfur dioxide(SO

34、2)Sorbic acid(sorbate)ended up using this Benzoic acid Risks associated Off flavors in the beverage Sensitivity of drinkers Public perception Vermont Cider Company always uses them No pasteurizationPreservatives Whywedidnt want to usethemweneverhave Most common ciderpreservatives Sulfur dioxide(SO2)

35、Sorbic acid(sorbate)ended up usingthis Benzoicacid Risksassociated Off flavors in thebeverage Sensitivity ofdrinkers Publicperception Vermont Cider Company always usesthem Nopasteurization防腐剂防腐剂为什么我们不想使用防腐剂为什么我们不想使用防腐剂-我们也从来没有使用过我们也从来没有使用过最常见的苹果酒防腐剂最常见的苹果酒防腐剂二氧化硫（二氧化硫（SO2）山梨酸（山梨酸盐）山梨酸（山梨酸盐）-最终选用这种防腐

36、剂最终选用这种防腐剂苯甲酸苯甲酸相关风险相关风险公众的认知程度公众的认知程度饮料中有异味饮料中有异味饮酒者的敏感程度饮酒者的敏感程度佛蒙特苹果酒公司经常使用它们佛蒙特苹果酒公司经常使用它们未经巴氏未经巴氏杀菌杀菌Side Trip Types of cider we made Sucrose back sweeting Sensory perception Public perception NBBs storySideTrip Types of cider wemade Sucrose backsweeting Sensoryperception Publicperception NBBss

37、toryNBBS的故事的故事我们酿制的苹果酒种类我们酿制的苹果酒种类其它其它蔗糖的回甜效果蔗糖的回甜效果感知觉感知觉公众认知度公众认知度Cider Fermentation vs.Beer Fermentation Contamination in cider fermentation is a much bigger concern than in wort/beer production In order to achieve yeast dominance in apple juice you must target between 5-8x106cells/ml for initial

38、 inoculation compared to 1x106 cells/ml in traditional brewing Recommended to temper the yeast in juice before adding to the entire tank Apple juice is lacking in key nutrients that are typically found in brewing wort with nitrogen being the main limiting factor Other vitamins that are essential and

39、 need to be added include Thiamine,Pantothenate,Biotin,Niacin,Riboflavin,zinc and magnesiumCider Fermentation vs.BeerFermentation Contamination in cider fermentation is a much bigger concern thanin wort/beerproduction In order to achieve yeast dominance in apple juice you must target between 5-8x106

40、 cells/ml for initial inoculation compared to1x106 cells/ml in traditionalbrewing Recommendedto temper theyeastinjuicebeforeaddingto theentire tank Applejuiceislackinginkeynutrientsthat aretypicallyfoundin brewing wort with nitrogenbeingthemainlimiting factor Othervitamins that areessentialandneedto

41、 beaddedinclude Thiamine,Pantothenate,Biotin,Niacin,Riboflavin,zinc andmagnesium苹果酒发酵苹果酒发酵 vs 啤酒发酵啤酒发酵与麦汁与麦汁/啤酒产品相比，苹果酒发酵过程中的污染是一个更大的问题啤酒产品相比，苹果酒发酵过程中的污染是一个更大的问题为了使酵母在苹果汁中具有生长优势，酵母细胞的接种率必须控制在为了使酵母在苹果汁中具有生长优势，酵母细胞的接种率必须控制在5-8 x106/mL之间，而传统酿造过程中的酵母细胞数约为之间，而传统酿造过程中的酵母细胞数约为1x106/mL在苹果汁转移至发酵罐之前，我们建议温度降低后

42、接种酵母在苹果汁转移至发酵罐之前，我们建议温度降低后接种酵母苹果汁缺乏关键营养素，这些营养素通常存在于麦汁中，其中氮是主要的限制因素苹果汁缺乏关键营养素，这些营养素通常存在于麦汁中，其中氮是主要的限制因素其他必需且需要添加的维生素包括：硫氨酸、泛酸盐、生物其他必需且需要添加的维生素包括：硫氨酸、泛酸盐、生物素、烟酸、核黄素、锌和镁素、烟酸、核黄素、锌和镁Cider Fermentation vs.Beer Fermentationcont.Nitrogen levels in apples are variable and almost always need to be supplement

43、ed Ammonium ions and the amino-acid glutamate are generally the two most preferred nitrogen sources.Most amino-acids found in the juice will be converted into glutamate using transaminase enzymes by the yeast.Biosynthesis of amino-acids from NH4+requires a diversion of metabolic intermediates and ut

44、ilize significant amounts of energy Ideal levels of nitrogen for cider production have not been established but are typically noted as being between 200-300mg/l of(YAN)Yeast Assimilable Nitrogen,which is calculated from the sum of Free Amino Nitrogen plus NH4+Cider Fermentation vs.BeerFermentationco

45、nt.Nitrogenlevelsin applesarevariableandalmostalwaysneedto besupplemented Ammoniumionsandthe amino-acidglutamatearegenerallythetwo most preferred nitrogensources.Most amino-acidsfoundinthejuicewill beconvertedinto glutamate using transaminase enzymes by theyeast.Biosynthesis of amino-acids from NH4+

46、requires a diversion of metabolic intermediates and utilize significant amounts ofenergy Ideallevelsof nitrogenfor ciderproduction havenot beenestablishedbut are typically noted as being between 200-300mg/l of(YAN)Y east AssimilableNitrogen,whichiscalculatedfrom thesumof FreeAminoNitrogen plus NH4+苹

47、果中的氮含量是可变的，总是需要及时补充。苹果中的氮含量是可变的，总是需要及时补充。铵离子和谷氨酸通常是两种最理想的氮源。铵离子和谷氨酸通常是两种最理想的氮源。在果汁中发现的大多数氨基酸会被酵母的转氨酶转化在果汁中发现的大多数氨基酸会被酵母的转氨酶转化为谷氨酸为谷氨酸氨基酸中氨基酸中NH4+的生物转化需要进一步转移为中间代谢产物，此过程需要消耗大量能力的生物转化需要进一步转移为中间代谢产物，此过程需要消耗大量能力苹果酒生产过程中的理想氮含量水平尚未确定，但通常为苹果酒生产过程中的理想氮含量水平尚未确定，但通常为200-300 mg/L之间，这是酵母可吸收氮的含量水平，由游离氨基氮之间，这是酵母可

48、吸收氮的含量水平，由游离氨基氮和和NH4+计算得出计算得出苹果酒发酵（与苹果酒发酵（与啤酒发酵相比）的啤酒发酵相比）的困难所在困难所在Cider Fermentation vs.Beer Fermentationcont.In cider fermentation,like wine,inorganic nitrogen DAP(diammonium phosphate)is commonly used in respect of the lack of nutrients.In brewing we are usually concerned with organic nitrogen(FA

49、N)and though organic nitrogen can have some benefits in cider over inorganic nitrogen it is very difficult to deliver the correct amount of FAN for cider fermentation DAP is quickly depleted during fermentation which may result in a higher risk of H2S production A single,large addition at the beginn

50、ing of fermentation as is typical with brewing nutrients is not recommended.Yeast will produce large amounts of H2S as well as delay amino acid uptake and significantly affect pH.Multiple small additions throughout fermentation is preferred.Cider Fermentation vs.BeerFermentationcont.In cider ferment