VIETNAM NATIONAL UNIVERSITY HO CHI MINH CITY

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY

FACULTY OF CHEMICAL ENGINEERING
DIVISION OF FOOD TECHNOLOGY

FERMENTATION REPORT

CIDER
Lecturer : Assoc. Prof., Dr. L Vn Vit Mn
Student : PHM L DIU HIN 61101147
L NGC MN

Year : 2014

61102030

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CONTENTS
INTRODUCTION .............................................................................................................. 4

I.
1.

Concept ................................................................................................................................ 4

2.

Origin ................................................................................................................................... 5

3.

Classification ....................................................................................................................... 5

II.
1.

2.

3.
III.

RAW MATERIAL ............................................................................................................. 7

Apple.................................................................................................................................... 7
1.1

Classification................................................................................................................. 7

1.2

Chemical compositions ................................................................................................. 8

1.3

Malic acid ...................................................................................................................... 9

1.4

Phenolic compounds ................................................................................................... 10

1.5

Tannin.......................................................................................................................... 11

Adjunct .............................................................................................................................. 12
2.1

Glucose syrup .............................................................................................................. 12

2.2

Malic acid .................................................................................................................... 13

2.4

SO2............................................................................................................................... 15

Inoculum : Saccharomyces cerevisiae ............................................................................... 16

PRODUCTION LINE ...................................................................................................... 19

1.

Classifying ......................................................................................................................... 20

2.

Cleaning ............................................................................................................................. 22

3.

Milling ............................................................................................................................... 23

4.

Enzyme treatment .............................................................................................................. 25

5.

Pressing .............................................................................................................................. 26

6.

Sulfitation .......................................................................................................................... 27

7.

Adjustment ......................................................................................................................... 28

8.

Primary fermentation ......................................................................................................... 30

9.

Secondary fermentation ..................................................................................................... 32

10. Filtration ............................................................................................................................ 33

11. Pasteurization ..................................................................................................................... 35
12. Aseptic packaging .............................................................................................................. 37
IV.

CIDER QUALITY............................................................................................................ 38
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1.

Nutritional value ................................................................................................................ 38

2.

Physicochemical characteristics ........................................................................................ 39

3.

Microorganism characteristics ........................................................................................... 39

4.

Sensory characteristics....................................................................................................... 40
REFERENCES ................................................................................................................. 41

LIST OF FIGURES
Figure 1: Apple cider ....................................................................................................................... 4
Figure 2: Still cider .......................................................................................................................... 5
Figure 3: Sparkling cider ................................................................................................................. 6
Figure 4: Type of ciders................................................................................................................... 7
Figure 5: Kreb cycle diagram .......................................................................................................... 9
Figure 6: Chemical structure of malic acid ................................................................................... 10
Figure 7: Polyphenol molecule concentration ranges in seed, peel and peel + flesh .................... 10
Figure 8: Typical phenolic components in cider apples ................................................................ 11
Figure 9: Glucose syrup................................................................................................................. 12
Figure 10: Malic acid powder ........................................................................................................ 13
Figure 11: Chemical structure of potassium metabisulfite ............................................................ 15
Figure 12: Basic yeast morphology ............................................................................................... 16
Figure 13: Saccharomyces cerevisiae budding .............................................................................. 17
Figure 14: Alcoholic fermentation ................................................................................................ 18
Figure 15: The conversion from pyruvic acid to ethanol .............................................................. 18
Figure 16: Apples are classified by size on conveyor belt ............................................................ 20
Figure 17: Overripe apple and normal apple ................................................................................. 20
Figure 18: Workers are classifying apples .................................................................................... 21
Figure 19: Roller conveyor ............................................................................................................ 21
Figure 20: Conveyor washing combine spraying .......................................................................... 22
Figure 21: Spray nozzle with pressure .......................................................................................... 23
Figure 22: Perforated screen under the rolls..24
Figure 23 : Serrated rolls.......24
Figure 24 : Roller mill diagram ..................................................................................................... 24
Figure 25: Steel perforate cylinder ................................................................................................ 26
Figure 26: Structure of screw press ............................................................................................... 27
Figure 27: Screw pressing machine ............................................................................................... 27
Figure 28: Cut-away view of a stirred-tank with a cooling jacket ................................................ 30
Figure 29: Transformation from glucose to ethanol ...................................................................... 31
Figure 30: Diagram of fermenter ................................................................................................... 32
Figure 31: The mechanics of cross flow microfiltration ............................................................... 34
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Figure 32: Crossflow filtration system in industry ........................................................................ 35

Figure 33: Partly reflux model of retentate ................................................................................... 35
Figure 34: Holding tube.36
Figure 35: Structure of plates and arrangement of flows .............................................................. 36
Figure 36: Plate heat exchanging machine .................................................................................... 36
Figure 37: Cider packed in glass bottles. ....................................................................................... 37
Figure 38: Aseptic packaging chamber ......................................................................................... 37
Figure 39: Nutrition summary for 1 cup of Sparkling Cider ......................................................... 38
Figure 40: A sample of a simple nutritional label for gallon containers of cider .......................... 38
Figure 41: Cider flavor wheel ........................................................................................................ 40
LIST OF TABLES
Table 1: The Composition of Apple Juice( Figures in percent by weight ) .................................... 8
Table 2: Distribution of Nutrients (fresh apple fruit) ...................................................................... 8
Table 3: Basic composition of some apple fruits cultivars .............................................................. 9
Table 4: Standards for apple juice in cider production.................................................................. 12
Table 5: Required standards for glucose syrup ............................................................................. 13
Table 6: Physical and chemical properties .................................................................................... 13
Table 7: Solubility in water of malic acid ..................................................................................... 14
Table 8: Acid Strength, (defined as the % w/v of acid required to lower the pH of 0.005N NaOH
solution to a specific value*) ......................................................................................................... 14
Table 9: Technical requirements for DL-malic acid food additive ............................................... 14
Table 10: Characteristics of pectinase enzyme preparation. ......................................................... 15
Table 11: Required standards for Potassium metabisulfite powder .............................................. 16
Table 12 : Recommended concentration of sulphite in apple juice at various pH ........................ 28
Table 13: Proportions of juice used in cider .................................................................................. 29
Table 14: Content of apple juice used for cider making ............................................................... 29
Table 15: Relative initial quality and shelf life of cider ................................................................ 37
Table 16: General Composition of Cider ...................................................................................... 38
Table 17: Physicochemical characteristics of Argentina cider. ..................................................... 39
Table 18: Physicochemical criteria of some commercial ciders ................................................... 39
Table 19: Volatile compounds in cider ......................................................................................... 39

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I. INTRODUCTION
1. Concept
Cider can be defined as a fermented, alcoholic beverage made on apple juice. The term cider is
also used in England indicating very traditional production methods. A product similar to cider is
perry, which is made on pear juice.

Figure 1: Apple cider

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2. Origin
The word cider has had quite an etymological journey. It originated in Hebrew and has been
translated many times prior to reaching its modern day American meaning and spelling. Cider
was produced over 2000 years ago and used to be a beverage that even more popular than beer in
11th and 12nd century.
Apple trees were growing in the UK well before the Romans came
but it was they who introduced organised cultivation. It is likely that
the wandering peoples, who travelled through the countries which we
now know as Spain and Northern France, introduced their shekar (a
word of Hebrew origin for strong drink) to the early Britons.
In the UK and France, cider apples tended to be grown towards the
western extremities because the climatic and soil conditions were
most suitable. Under the influence of the Gulf Stream, the weather
was relatively mild and the areas concerned had a fairly heavy annual
rainfall.
These combined factors of climate and history established the cider producing areas of England
as we know them today.
3. Classification
Styles of cider are very diverse, from traditional, with heavy complex flavour, to pale and light
fruity ciders. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English
ciders, and 3.5% to 12% in continental ciders.
Classify by carbon dioxide
Still cider : Still cider is cider unadorned by bubbles and does not contain carbon dioxide or with
low level.

Figure 2: Still cider

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Sparkling cider : contain carbon dioxide which is produced naturally from fermentation or forceinjected later. To have this effect, the wine is fermented twice.

Figure 3: Sparkling cider

Each different type of cider requires different techniques and raw materials to achieve the desired
flavour and aroma.
Classified by residual sugar from dry to sweet
It includes extra dry, dry, semi dry and semi sweet cider, depend on the residual sugar content,
the higher it is, the sweeter product is and their colour ranges from almost clear to amber to
brown.

Extra dry ciders have less than 0.5% residual sugar, they are often quite tannic, with a
pronounced acidity.
Dry cider usually has 1 to 2% residual sugar.
Semi-dry and semi-sweet are catch-all categories for ciders above 2% residual sugar.

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Figure 4: Type of ciders

In this report, we will introduce the production line for still semi dry cider that contain 7%
alcohol.
II. RAW MATERIAL
1. Apple
1.1 Classification
Cider apple varieties are divided into four categories according to the relative proportion of
acidity and tannin:

Sweet varieties are the blandest of the four categories, being low in both components.
They are useful to blend with ciders from the more strongly flavoured varieties, which, by
themselves, would be too extreme in taste and aroma to be palatable. Typical examples of
sweet apples are Sweet Coppin, in use to a small extent, and Court Royal which was used
extensively at one time but rarely used nowadays. This group is low in tannins (<0.2%)
and acidity (<0.45%).

Bittersweet apples impart the characteristic flavour of English ciders; as the name implies
they are low in acid and high in tannin. The latter is responsible for two sensations on the
palate - astringency and bitterness. In the bittersweet apple, there is a whole range of
combinations of these two characteristics, varying from little astringency coupled with
intense bitterness to very marked astringency coupled with mild bitterness. Typical
bittersweets are Dabinett, Yarlington Mill and Tremletts Bitter. This group is high in
acidity (>0.45%) and low in tannins (<0.2%). The high acidity, together with that from
the bittersharp group, can add 'bite' to the cider.

Sharp varieties, so called because the predominant characteristic is that of acidity, are
encountered less frequently today, possibly because culinary fruit, which has a similar
flavour balance, can be substituted for this class. There are, however, recognised full
sharp cider varieties, two of which are Crimson King and Browns Apple. This group is
low in acidity (<0.45%) and high in tannin (>0.2%). The raised levels of tannin, which
tastes bitter and is astringent, adds a bitterness to the cider. A certain amount of bitterness
is expected in ciders of the West Country Style.
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Bittersharp is the fourth class of cider apple. These are fairly high in acid and tannin,
although the latter component does not show the wide range of flavours exhibited by the
bittersweet. Stoke Red is a good example. This group is high in both acidity (>0.45%)
and tannin (>0.2%).
1.2 Chemical compositions

Normally, ciders are blended using juice from several apple cultivars to give the best results. To
decide what cider fruit to grow we need to know a little about fruit composition. About 80% of
the apple is water soluble in the form of juice, and the approximate composition of that juice in
different varieties is shown in the table below.
Table 1: The Composition of Apple Juice( Figures in percent by weight )
Component
Bramley Cox Typical bittersweet Ideal cider apple
10
12
15
15
Sugar
>1
0.5
< 0.2
0.4
Malic acid
< 0.05
0.1
> 0.2
0.2
Tannin
Amino nitrogen 0 - 300 parts per million depending on cultivation
0 - 2%, depending on fruit maturity
Starch
0 - 1%, depending on fruit storage period
Pectin
Table 2: Distribution of Nutrients (fresh apple fruit)
Nutrients: Content per 100 g
Energy 229 kJ (54 kcal)
Water 85.3 g
Protein 0.3 g
Lipids 0.4 g
Carbohydrate 11.8 g
Organic acids 0.6 g
Fiber 2.3 g
Minerals 0.3 g
Minerals
Sodium 3 mg
Potassium 145 mg
Magnesium 6 mg
Calcium 7 mg
Manganese 65 g
Iron 480 g
Copper 100 g
Zinc 120 g
Phosphorus 12 mg
Chloride 2 mg
Fluoride 7 g
Iodine 2 g
Selenium 1-6 g

Vitamins
Carotene 45 g
Vitamin E 490 g
Vitamin K 0-5 g
Vitamin B1 35 g
Vitamin B2 30 g
Nicotinamide 300 g
Pantothenic acid 100 g
Vitamin B6 45 g
Biotin 1-8 g
Folic acid 7 g
Vitamin C 12 mg
Amino Acids
Arg 8 mg
His 6 mg
Ile 10 mg
Leu 16 mg
Lys 15 mg
Met 3 mg
Phe 9 mg
Thr 8 mg
Trp 2 mg
Tyr 5 mg
8

Val 12 mg
Carbohydrates
Glucose 2210 mg
Fructose 6040 mg
Sucrose 2470 mg
Starch 600 mg
Sorbit 510 mg
Lipids
Palmitic acid 50 mg
Stearic acid 10 mg
Oleic acid 20 mg
Linolic acid 100 mg
Linoleic acid 20 mg
Other
Malic acid 550 mg
Citric acid 16 mg
Oxalic acid 500 g
Salicylic acid 310 g
Purines 3 mg

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Table 3: Basic composition of some apple fruits cultivars

1.3 Malic acid

Malic acid is found in a wide variety of fruits and vegetables, but the richest source is apples,
which is why malic acid is sometimes referred to as apple acid and contributes to the pleasantly
sour taste of fruits. This acid is also produced within the human body as a part of the citric acid
cycle. The salts of malic acid, known as maltates, are an important intermediary step in the cycle.

Figure 5: Kreb cycle diagram

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Malic acid has:

A clean, mellow, smooth, persistent sourness.

Flavour enhancement and blending abilities.
A high solubility rate.
Lower hygroscopicity than Citric or Tartaric acids
Lower melting point than other acids for easier
incorporation into molten confections a nd good Figure 6: Chemical
chelating properties with metal ions.
structure of malic acid

It forms:

Economical acidulant blends with other acids.

More soluble calcium salts than Citric acid, and effective buffering mixtures
1.4 Phenolic compounds

Figure 7: Polyphenol molecule concentration ranges in seed, peel and peel + flesh
The famous sentence: An apple a day keeps the doctor away! is what is highly recommended
and heavily advertised nowadays to the general public to stay fit and healthy.
Evidence suggests that a diet rich in apples may reduce the risk of diseases. For polyphenols,
apples are fruits for which numerous data are available and each polyphenol molecule might have
specific health benefits.

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For example, the non-glycosilated form of phlorizin, phloretin, has been shown to influence
epigenetic processes, heritable changes not encoded in the DNA sequence itself that play an
important role in gene expression regulation in breast cancer cells. Other polyphenols, such as
quercetin, are efficient inhibitors of sulfotransferases, and may change the activity of thyroid
hormones, steroids, and catecholamines
1.5 Tannin
Tannin is a loose term for a whole collection of non-volatile phenolic substances found in apples,
grapes and many other fruits, and which provide 'body' to fermented beverages. There are a
dozen or more of these in apples, such as chlorogenic acid, phloridzin, epicatechin and the
procyanidins.

Figure 8: Typical phenolic components in cider apples

a) Chlorogenic acid, b) phloridzin, c) (-)epicatechin, d) procyanidin B2
Many traditional ciders such as those from Germany, Switzerland and the East of England have
quite low levels of tannin. Most modern 'factory' ciders have rather little. But traditional ciders
France and England have noticeably higher levels, so the cider is markedly astringent to most
people's taste, especially if it's 'dry' (unsweetened). That's because these areas have always used
bittersweet apples which are characterised by high levels of tannin. The reasons for this are
historical and not entirely clear. Some tannin in a cider is highly desirable or it simply becomes
too insipid for anyone's taste.

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There are generally no significant differences between juice and fermented cider in the tannin
figures obtained by any one method. Although tannin is subject to oxidation and loss if the apple
pulp is greatly exposed to air between milling and pressing, the practical losses between fruit
extracted with no oxidation (sulphite during milling) and with normal oxidation during handling
amount to no more than around 20%
Table 4: Standards for apple juice in cider production
Density at 20C g/L
pH
L-acid Malic g/L
Yeast count CFU/ml
Lactic acid bacteria count CFU/ml
Acetic acid bacteria count CFU/ml
Total acidity g/L Tartaric acid
Phloridzin mg/L
Epicatechin and procyanidins mg/L
Fructose g/100ml
Glucose g/100ml
Pectin g/100ml

1050
3,3 - 3,8
3,45
3,1.105
3,8.106
1,4.105
2,66
100 - 200
1000 -1500
7-11
1,5 - 3
0,1 -1

2. Adjunct
2.1 Glucose syrup
Glucose syrup is a purified concentrated aqueous
solution of nutritive saccharides obtained from
starch .
Normally, juice before fermentation need to
reaches some requirements as pH value, sugar
content Since sugar and water are much cheaper
than apple juice, many commercial ciders company
made their product with 35% juice and 65%
glucose syrup. It will help to adjust sugar content
in juice and increase nutritional value for cider
apple.

Figure 9: Glucose syrup

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Table 5: Required standards for glucose syrup

Essential composition and quality factors

Total solid content
Not less than 70% m/m
Reducing sugar content
Not less than 20% m/m, expressed as D-glucose,
on a dry basic
Sulphated ash
Not more than 1% m/m on a dry basic
Sulphur dioxide
Max 40 mg/kg
Sulphur dioxide for manufacture of sugar
Max 400 mg/kg
confectionary
Contaminants
Arsenic (As)
< 1mg/kg
Copper (Cu)
< 5mg/kg
Lead (Pb)
< 2mg/kg
2.2 Malic acid
Malic acid is use as a direct food additive to adjust pH. L-Malic acid is the naturally occurring
form, whereas a mixture of L- and D-malic acid is produced synthetically.
Table 6: Physical and chemical properties
Appearance: White crystals
Odour: None
Taste: Smooth, tart
Molecular Weight: 134.09

Specific Gravity (20C/4C ): 1.601

Melting Point (oC): 130 - 132
Degradation (oC):140 or above
Molecular Formula: C4H6O5

Figure 10: Malic acid powder

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Table 7: Solubility in water of malic acid

Table 8: Acid Strength, (defined as the % w/v of acid required to lower the pH of 0.005N NaOH
solution to a specific value*)

Table 9: Technical requirements for DL-malic acid food additive

Sensory
Water insoluble, w / %
DL-malic acidper C4H6O5, w /%
Arsenic (As/ (mg/kg)
Residue on ignition, w /%
Fumaric acid , w / %
Malic acid, w / %

White or near white crystal powder or grains, with

special acidic taste
0.1
99.0 - 100.5
2
0.10
1.0
0.05

2.3 Enzyme pectinase

The cell wall of a apple contains pectin (found in the middle lamella). Adding more pectinase can
speed up the process of breaking down the pectin molecules in the cell wall therefore releasing
more juice.
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Pectinase is an enzyme that catalyzes the breakdown of pectin, is used commercially to aid in
extracting juice from fruit. Pectinase is also used for clarifying the extracted juice.
Pectinase enzyme solution was made by mixing dry pectinase enzyme and distilled water for
several minutes to assure the enzyme fully dissolved.
Table 10: Characteristics of pectinase enzyme preparation.
Appearance

Liquid

Color

Brown

Operative pH range

3.5 - 4,5

Operative Temperature range 30C - 55C

Solubility

Soluble in water

2.4 SO2
Sulfur dioxide (SO2) also named the sterilizer is added to the freshly press juice before
fermentation to restrict and destroy harmful bacteria.
Potassium metabisulfite was used as the SO2 source (50 mg/L of total SO2). The treatment was
applied immediately after the main batch of juice was subdivided, after pressing.
When you dissolve potassium metabisulfite (K2S2O5) in water it forms three different
compounds, sulfur dioxide, bisulfite, and sulfite. Each of these is able to bond with free oxygen
floating around in wine. When this happens the free oxygen is no longer available to be
consumed by micro-organisms. The removal of oxygen chokes off most micro-organisms and
will prevent them from reproducing.

Figure 11: Chemical structure of potassium metabisulfite

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Table 11: Required standards for Potassium metabisulfite powder

Colour
Odour
Thiosulfate
Iron
Lead
Selenium
Arsenic

Colourless crystalline powder

Sulfur dioxide
Not more than 0.1%
Not more than 10 mg/kg
Not more than 2 mg/kg
Not more than 5 mg/kg
Not more than 4ppm

3. Inoculum : Saccharomyces cerevisiae

Yeast physiology
Saccharomyces cerevisiae is a species of yeast, be commonly used as baker's yeast and for some
types of fermentation. Yeast is often taken as a vitamin supplement because it is 50 percent
protein and is a rich source of B vitamins, niacin, and folic acid.
S. cerevisiae cells are round to ovoid, 510 micrometres in diameter. Vegetative cell division of
yeast characteristically occurs by budding, in which a daughter is initiated as an out growth from
the mother cell, followed by nuclear division, cell-wall formation, and finally cell separation.

Figure 12: Basic yeast morphology

The cell is surrounded by a cell wall, followed by a space called the periplasmic space, a cell
membrane and the cytoplasma, or the inside of the yeast. In the inside of the yeast there are many
important organelles, of which the vacuole is the most mentioned in winemaking. The cell wall
consists of mainly mannoproteins and glucans and is responsible for giving form to the yeast cell
and providing a physical protection barrier for the inside of the cell. The cell wall is linked to the
cell membrane across the space by glucan and chitin chains. The space contain various enzymes
responsible for regulating yeast metabolism, one of them being invertase, which is responsible for
hydrolysing sucrose to glucose and fructose.
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Saccharomyces cerevisiae has both asexual and sexual reproduction. In asexual reproduction the
haploid of the yeast under goes mitosis and forms more haploid yeasts. There is an a and strain
of these haploids. Then these haploid yeasts, one from each strain, can fuse together and become
on cell. Then the nuclei of both cell fuses together and this cell is now the zygote. These diploid
cells can go through mitosis, which they call budding, and four more zygotes or they can under
go meiosis and from an ascus which will split into four ascospores. These haploids can then
under go germination and become haploid yeast again
S.cerevisiae can live in both aerobic as well as anaerobic conditions. In the presence of oxygen,
yeast can undergo aerobic respiration, where glucose is broken to CO2 and ATP is produced by
protons falling down their gradient to an ATPase. When oxygen is lacking, yeast only get their
energy from glycolysis and the sugar is instead converted into ethanol, a less efficient process
than aerobic respiration.

Figure 13: Saccharomyces cerevisiae budding

Saccharomyces cerevisiae gets its energy from glucose and fructose. Besides that, yeast can also
use other sugars as a carbon source. Sucrose can be converted into glucose and fructose by using
an enzyme called invertase, and maltose can be converted into two molecules of glucose by using
the enzyme mannose

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Fermentation pathway

Figure 14: Alcoholic fermentation

Figure 15: The conversion from pyruvic acid to ethanol

Alcoholic fermentation consists of pyruvate, product of glycolysis pathway, being first converted
into acetaldehyde by the enzyme pyruvate decarboxylase and releasing CO2. In the second step
acetaldehyde is converted into ethanol using alcohol dehydrogenase and producing NAD+ in the
process. It is this recycled NAD+ that can be used to continue on with glycolysis.

Criteria for strain selection

Insensitive to sulfur dioxide.
The strain can tolerate ethanol level from 7% in must.
Fermentable many type of sugar in apple juice.
Yeast with stable activity during fermentation process.
Synthesis specific aroma and flavor for product with reasonable concentration.
Working well at 25C
No or low foam formation
Flocculating potential
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III. PRODUCTION LINE

Our group chose production line for still cider with low alcohol content : 4% - 7%
Apple
Classifying
Cleaning

Water

Milling
Enzyme Pectinase

Enzyme treatment
Pressing

K2S2O5 solution
Sucrose, malic acid

Activation

Yeast
prearation

Sulfitation
Adjustment
Primary
fermentation
Secondary
fermentation
Filtration
Pasteurization

Bottles

Pomace
.

Package

Cider

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Yeast biomass

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1. Classifying
a. Objective
Fresh cider fruit is traditionally stored for a few weeks after harvest so that all the starch converts
to suger (Although nowadays amylase added to the pulp can also achieve this). After post
harverst, apples usually have a different size and ripeness. To make the milling process easier, the
manufacturer need to classify apples by size. Those which are too big or too small will be
separated and will be treated in another mode.

Figure 16: Apples are classified by size on conveyor belt

Those which are unripe or overripe will reduce the quality of the juice and cider product. So that,
classification by ripeness is really nesscesary, just those which fully ripe or reached technical
maturity will be took part in production line. Apples should be sound. Defects such as rots or
insect damage will lower cider quality. Apples having these problems should be discarded.

Figure 17: Overripe apple and normal apple

Furthermore, in the classification process, we also need to eliminate the damaged fruit caused by
mechanical impacts or by microorganisms and insects.
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b. Transformations of material
There is no transformation occurring during this process.
c. Equipment

Figure 18: Workers are classifying apples

Many workers stand around a conveyor belt, picking out items that unsatisfactory. Not every
worker finds every low quality item, but there are enough workers standing at this belt that at the
end of the line almost all of the low quality items have been removed.
Roller conveyor can turn the apples from all sides, so that worker can easily detect unsatisfied
items.
Technical parameters
Velocity of conveyor is about 0,1 - 0,15 m/s and 60-80 cm in width.

Figure 19: Roller conveyor

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2. Cleaning
a. Objective
Preparation: Remove the impurities in material, prepare for the milling process.
Improvement : sensory, physic-chemiscal and biological qualities will be better due to
reduction of contaminants.
b. Transformations of material
Physical: Remove dust, sand cling on peel of apples.
Chemical: Reduce pesticide level.
Biological: Reduce level of microorganism on the peel.
Affected factors
Quality of water (composition and temperature )
Soaking time
Intensity of nozzle spray
Amount of air blown
c. Equipment

Figure 20: Conveyor washing combine spraying

Equipment includes four parts:
1.
2.
3.
4.

Material chute
Conveyor belt transfer material under the water for rinsing
Air blown tube
Spray nozzle with pressure

Materials are put into equipment by trough and then follow the conveyor, moving under the
water. The air will be blown into the tube to soaking sink by fan and help mixing material. So
that, apples can impact each other and especially with water, make the dirt soften and dissolve
easily. Velocity of conveyor determine the soaking time of apples. Next, materials are led
through spray nozzle with pressure further aids in removing dirt and microorganisms.

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Figure 21: Spray nozzle with pressure

To improve efficiency of cleaning process and saving water, people usually supply water in the
opposite direction of fruit. Let the cleaning water flow continuously of rinsing step to washing
then re-use for soaking step and durty water will be poured out.

Technical parameters
Cleaning time : 30 minutes
Pressure of spay nozzle : 2 - 3 atm
Temperature of water : 25C -30C
Hardness < 20mg/l
3. Milling
a. Objective
The purpose of milling process is reduced apples size to pulp by mechanical forces. The finer the
fruit is ground before pressing, the more cider will be collected. Grinding serves to break cell
walls and liquid inside will be easily extracted.

Preparation: Breaking appe to smaller size that help juice easily escape so that yield of
pressing process will be improved.
b. Transformations of material
Physical: reduce material size, temperature rising due to friction.
Chemical: break the structure of fruit cells that easily make the oxidation-reduction
reactions happen and reduce the nutritional value of product.
Biological: after milling, surface area will increase, microorganism thrives and flavoring
constituents synthesized by them will negatively affect product quality.
- Biochemical: the more substrate expose to oxygen, the more oxidation-reduction reactions
catalyse by enzymes occur stronger.
The size of product after milling should not be too small because the suspened particles will
affect the sensory quality of final product.
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Affected factors
The size of material: the bigger the apple, the easier the breakage under the same
mechanical forces.
Hardness: the harder material is, the more the energy will be used.
The more speed of rotation, the greater the force, the more breakable material is and the
better effective milling process.
c. Equipment
Roller mill.
Structure of equipment include 2 horizontal serrated cylinders and be linked with a rotor.
When rotor turn around, 2 rolls rotate in opposite directions, collision between materials and
rotary serrated roll will break apples down and reduce the size of apple. There is a perforated
screen under the roll, milled apples which achieved size will pass through and released by
discharge chute.

Figure 22: Perforated screen under the rolls

Figure 23 : Serrated rolls

Figure 24 : Roller mill diagram

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Technical parameters
Pore size : 0,3cm - 1cm
Rotation speed of rolls : 750rpm
4. Enzyme treatment
a. Objective
Some time, to increase pressing yield, manufacturers add enzyme pectinase and enzyme cellulase
into the tank that contain apples after milling. It help to break cell walls made from cellulose
down and transform pectins which stabilises the cell walls of apple so that juice inside apple cells
can easily escape out. . In some cases, they clarify naturally cloudy juices.
The addition of pectinase following crushing significantly reduces the pectin content and their
effect on pressing or filtration.

b.

Preparation : prepare for pressing operation, increase pressing yield.

Improvement: improve the transparecy of product.
Transformation of material
Physical : reduce viscosity of juice.
Biochemical: Enzyme pectinase catalyzes hydrolysis reaction and breaks -1,4 glycocidic
linkage in pectin compounds.
Affected factors :
Temperature and pH : Every enzyme has an optimized range temperature and pH which
will help to increase enzyme activity and shorten treatment time. If the temperature is too
high, enzyme will be irreversible inhibited. pH value too high or too low will reduce
enzyme activity, reaction rate and reaction yield.
Enzyme preparation concentration : High concentration of enzyme not only increase
reaction rate and yield, but also increase the cost for production line.
Substrate concentration : Every enzyme has an limited range of substrate concentration,
too high level may inhibit enzyme.
Treatment time need to be optimized, long time of treatment may reduce the level of
product and increase energy cost.
Activator and inhibitor in juice can accelerate or shorten time for treatment.
c. Equipment
Tank for enzyme treatment is a vertical cylindrical tank with convex bottom, made from stainless
steel, cooling jacket outside and a mixer inside to stir the pulp with enzyme thoroughly.
However, mixer will not work continuously during process to limit the exposed air and oxidation
reaction.
Apples after milling will be contained into tank, adjust till the optimal temperature and pH value
and then will be added in enzyme pectinase.

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Technical parameters :
Temperature : 50C
Time: 30 minutes
pH value: 3,5 - 4
Ratio of enzyme pectinase per pulp : 0,05ml/100g pulp.
5. Pressing
a. Objective
Next the pulp must be crushed to extract the juice. This is done in a cider press. As pressure is
applied, the juice flows out. The effect of air on the juice is that gives cider a brown color. A fair
amount of sugar still remains in pomace so by adding a litre or two of water to each 5 kg of
broken-up pomace before re-pressing, a useful yield of slightly weaker juice may be obtained,
which is usually added to the first pressing.
The pressed pomace is also dried in hot air to 12% moisture and used for manufacture of pectin,
or it is directly sold on for cattle feed.
Exploitation: separate the juice from apples thoroughly.
b. Transformations of material
There is no transformation in this process, except mechanical change. Under the pressing force,
volume and density will be changed. Friction is made by screw may increase the temperature of
juice.
Affected factors
Porosity of material : the higher the porosity, the more effective the pressing, against the
hardness.
c. Equipment
Screw press include :
Steel perforate cylinder for the juice or must escaping

Figure 25: Steel perforate cylinder

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Screw made from stainless steel with the diameter and height of thread screw increases
from the inlet to outlet. That screw can rotate by a motor, hollow structure inside for
cooling by water.
Trough under the screw contained the juice.

Figure 26: Structure of screw press

Apples after milling will be conveyed to screw pressing machine to extract the juice to pomace.
Material follow inlet trough and screw not only push material ahead but also made a force to
separate the juice from the pulp. Because of the steel perforated cylinder, pomace can be retained
and juice escape out with a residual pulp. At the end of the screw, pomace is pushed out.

Figure 27: Screw pressing machine

Technical parameters
Screw speed : 150200rpm
Pressure : 138 150 N/m2

6. Sulfitation
a. Objective
Preparation : inhibit bacteria and undesirable yeasts, prepare for fermentation.
Improvement : prevent oxidation reaction which change aroma, flavor and color of cider.

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b. Transformation of material
Chemical : Sulfur dioxide be able to bond with free oxygen, inhibit most microorganisms
and will prevent them from reproducing. SO combines with products of previous
oxidation and prevents darkening of product.
Biological : microorganism will be inhibited and inactivated.
Affected factors
pH : The more low level of pH, the more free form of SO2 and more effective inhibition.
Temperature: increase temperature to a limited range will help to raise SO2 content in
juice and improve ability to inhibit microbial.
Concentration of SO2 solution : should not exceed the limited level 350mg/L.
c. Equipment
Potassium metabisulfite will be dissolved in water to make 10% SO2. To avoid the dilution of
juice, potassium metabisulfite may dissolved in apple juice first and then added directly into the
tank.
To distribute well SO2 solution into must, manufacturers can pump the solution into juice pipe,
adjust the flow rate and pumping process of both juice and SO2 solution will simultaneously
finish.
Technical parameters
Sulphite concentration 100 ppm
Table 12 : Recommended concentration of sulphite in apple juice at various pH

7. Adjustment
Before fermentation, must need to blend, adjust and test some criterias.
a. Objective
The press juice then needs to be collected in another tanks and at this point it is convenient to
measure its sugar level, acidity and pH so that blending may be corrected with other batches of
juice pressed on the same day. Blending before fermentation can ensure good pH control < 3,8.
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Preparation: adjust concentration of sugar, pH prepare for fermentation process.

Improvement: complete flavours and taste for cider product.
b. Transformations of material
Concentrations of chemical compounds are modified to make sure the quality of final product.
Blending is also necessary to produce ciders of different alcohol contents and additions of sugar
syrups are made to vary the degree of sweetness.
Table 13: Proportions of juice used in cider

Table 14: Content of apple juice used for cider making

Specific Gravity
Tannin
Total sugar
Total Nitrogen
Amino Nitrogen
Adjust pH and acidity

Juice from Cider Apple

1,045 1,061
1.0 4.6 g/l
98 131 g/l
76 267 mg/l
13 106 mg/l

Juice from Culinary Apples

1,047 1,057
0.6 1.6 g/l
100 118 g/l
98 250 mg/l
10 112 mg/l

If the total acid is too low, the pH will be too high and the fermentation will be susceptible to
bacterial infections. If the total acid is too high, the pH will be low enough to safe guard against
infection but the final cider will be unacceptably sharp to the palate and may never be pleasant to
drink. A desirable juice pH range for cider making is say 3,2 - 3,8.

Adjust sugar content

Customize concentration of sugar by adding glucose syrup to ensure the final ethanol level.

Adjust nitrogen compounds

Customize nitrogen compound as a yeast nutrient in juice to help yeast can grow and maintain
metabolism like ammonium diphosphate or ammonium sulfate.

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c. Equipment
Must will be led into a stainless steel tank with mixer to blend all the additions and jacket to keep
the must cool. Sugar or additions will be brought into tank by a tube at lid of equipment and
sample will be drawn at sample door. After testing, if the must achieve those standards, it will be
drained out and fermented.

Figure 28: Cut-away view of a stirred-tank with a cooling jacket

Technical parameters
Ammonium salt content : max 0,3g/L
Moisture content of malic acid powder 12 %.
Optimal pH range : 3,2 - 3,8
Sugar content : 10% -12%
8. Primary fermentation
a. Objective
Cider is made from apple juice as a result of fermentation carried out by yeasts added
deliberately, converts sugar to ethanol.
Processing : glucose and fructose in must will be convert to ethanol, highest metabolite
concentration. In case of adding saccharose, yeast will use invertase enzyme to catalyze
them.
Inoculum preparation : Normally, to stabilize cider qualities, manufacturers prefer to use active
dry yeast at freeze drying form. These strains, in general, have good fermentation characteristics,
but, additionally, may also have some special features to meet the winemakers particular need.
b. Transformations of material
Physical : destiny, temperature will be change
Physic-chemical : supply oxygen or use mixer will made partly oxygen in the air dissolve
into culture.
Biology : metabolism and growth of yeast.
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Chemical and bio-chemical : glucose and fructose in must will be convert to ethanol by
yeast.

Alcolholic fermentation can be described as a three-step process :

Glucose and fructose (six carbon molecules) are beaked down into
phosphoglyceraldehyde (three carbon molecule) by phosphorylation
Phosphoglyceraldehyde (three carbon molecule) is transformed into carbon acetaldehyde
and carbon dioxide (source of CO2 for fermentation) by decarboxylation.
Acetaldehyde is reduced to ethyl alcohol as an end product.

Figure 29: Transformation from glucose to ethanol

Affected fators :
Inoculum strain : use yeast preparation for ethanol fermentation will stabilize and shorten
fermentation time with suitable inoculum size.
Concentration of sugar : the more level of sugar in must, the more ethanol content in
product, but too high concentration of sugar will increase osmatic presser and inhibit the
yeast cell.
Nitrogen content and growth factor : ensure to maintain metabolism of yeast.
pH : low pH value will prolong fermentation time.
Sulfur dioxide content : high level of SO2 content may inhibite yeast cell.
Temperature and fermentation time : every yeast strain has an optimal limited range of
temperature and time. High temperature ( > 35C ) may inhibit the cell and short time can
affect badly to qualities of cider due to fermentation has not completed.
c. Equipment
Batch fermenter has cylinder with conical bottom, made from stainless steel that corrosion
protection with cooling unit due to jacket. Moreover, there was a mixer and sensor inside the
fermenter. These sensor will help measure pH, temperature, alcohol content , and all of them
will be linked with computer, controlled by specific program.

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Before use, active dry yeast will be rehydrated at 5 times its weight in clean water, initially at
40C and stand for 15 minutes then adjust to fermented temperature. The primary fermentation
will last for 48 hours at 25C when ethanol content in must achieve 5 - 7% then biomass and
death cells of yeast will be remove at the bottom of the tank and green cider will be cooled for
secondary fermentation.

Figure 30: Diagram of fermenter

9.
a.

Technical factors
Brix of medium : 12Bx
Inoculum size : 106 - 1,2.106cells/ml
pH : 3,2 - 3,8
Temperature : 22C - 25C
Time : 48 hours
Secondary fermentation
Objective
Improvement: Secondary fermentation help to increase aroma and flavor for cider product
especially reduction reaction of aldehyde and diacetyl, synthesize flavored ester.
b. Transformation of material
Biological : Residual yeast in must will continuously fermentated with slow rate and level
than primary fermentation due to low temperature, low substrate content and high
inhibitors content.
Chemical and biochemical: residual sugar will be convert by yeast into ethanol and CO2.
Aldehyde and keton will participate in reduction reactions to help improve flavor of
product. Specially reduction and autolysis of yeast cell.
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Affected factors
Oxygen : During secondary fermentation, presence of oxygen may oxidize phenolic
compounds and negatively affect to sensory quality of product.
Temperature : At low temperature, colloidal particle will easily to flocculate and improve
transparency for cider.
pH : changing pH value will change the ability to inhibit microorganism
c. Equipment
Cylinder tank made from stainless steel with conical bottom and jacket outside.
Secondary fermentation is the time for maturation. After primary fermentation,trub - the layer of
sediment that appears at the bottom of the fermenter, composed mainly of heavy fats, proteins
and dead cells of yeast - can leave bad flavors as they break down., the breakdown of yeast cells
is known as autolysis, so that cider need to be removed out of fermenter and making sure not to
splash and disturb the trub bed.
During the maturation stage the yeast begin to slow down and become inactive. They start to
absorb some of the minor byproducts in an attempt to store up important nutrients before falling
into a state of hibernation. Keep this process for a few weeks to ensure that those unwanted
byproducts are not detectable in the flavor profile of finished cider.
Technical parameters
Temperature : 5C - 10C
Time : 2 weeks
10. Filtration
a. Objective
After fermentation process, cider will be cloudy due to death cell of yeast, suspended particles
So that clarification of cider will not only improve sensory quality but also help pasteurization
process more easily with high level of heat conductor coefficient.

Improvement : improve transparecy of product.

Preservation : separate some suspended particles, microorganism and yeast cells, prolong
shelf life.
b. Transformations of material
Micro filtration will separate inlet cider flow to two flows, permeate flow is a cider flow that pass
through filter and retentate flow is flow that can not pass through membrane.

Physical : separating fermented cider into permeate and retentate, change destiny and
increase clarity of product.
Chemical : changing in total solid content
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Dynamics of filter process is the different pressure between two side of membrane and be
generated by a inlet pump.
Affected factors :
Total solid content in cider liquid : the more concentration of total solid, the more osmatic
pressure and reduce the pressure that across the membrane.
Size of solid particles : membrane with 1,2m of pore size can practically separate yeast
cells from cider.
Temperature : High temperature may increase velocity of particles and improve
separation yield.
c. Equipment
In cross flow microfiltration, an incoming flow passes across, parallel with the surface of a
membrane, and two existing streams are generated. The permeate stream is the portion of the
fluid that passes through the membrane. This filtered fluid will contain some percentage of
soluble and/or insoluble components from the initial feed stream that are smaller than the
membrane removal rating. The remainder of the feed stream, which does not pass through the
membrane, is known as the retentate stream.

Figure 31: The mechanics of cross flow microfiltration

Equipment has horizontal cylindrical shape with many smaller diameter tube inside and be
perforated. Membrane grids will be curled up that formed tubular and be closely put into smaller
tube. Inlet flow will be pumped into smaller diameter tubes, retentate flow will be released at the
end, permeate will pass through the capillary membrane, escape out of small tube and follow the
way out path.

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Figure 32: Crossflow filtration system in industry

1. Tank
2. Pump
3. Reflux pump
4. Membrane filtration
Figure 33: Partly reflux model of retentate

Technical factors :
Pore size of cross-flow filter : 1,2m
Rate of inlet flow need to be stabled to limit the blockage
Pressure : 15bar

11. Pasteurization
a. Objective
Preservation : inactivated harmful bacteria and microorganisms like yeast, most in
fermentation, kill the vegetative cells of the common pathogenic bacteria and increase
storage time.
b. Transformations of material
Chemical : high temperature may cause Maillard reaction and decompose some vitamin.
Biologycal and bio-chemical : inactivated harmful bacteria and microorganisms.
Physical : increase of temperature can affect to volatile particles.
Affected factors :
Cider product has a low pH value, so that we do not need a strictly pasteurized mode.

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c. Equipment
Plate heat exchanger
Pasteurization include 3 steps : Heating, holding and cooling.
Firstly, cider will be heated indirectly to 70C by heating agent - hot water. Two flows be led into
plates alternately, hot water will transfer heat through the plates and heat the cider to required
temperature. Secondly, cider will move through a tube to hold that temperature in 15 seconds and
finally it will be cooled to 20C by water.

Figure 34: Holding tube

Figure 35: Structure of plates and arrangement of flows

Figure 36: Plate heat exchanging machine

Technical factors :
Time : 15s
Temperature : 70C - 72C

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Table 15: Relative initial quality and shelf life of cider

12. Aseptic packaging

This step included : filling, capping and labeling in sterile chamber. The entire packaging process
is assured absolute sterility and prevented reinfection from harmful bacteria. Cider product must
not have impurities and do not happen any transformation of material that affect to final product.
Cider products are usually packed in glass bottles. Packaging is sterilized by H2O2 and high
temperature.

Figure 37: Cider packed in glass bottles.

Figure 38: Aseptic packaging chamber

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IV. CIDER QUALITY

1. Nutritional value
Table 16: General Composition of Cider
CHEMICAL COMPOSITION
Water (86% To 88%)
Carbohydrates (11% To 12%)
Fat (0.25%)
Protein (0.25%)
Fiber (0.5%)
Ascorbic Acid Or Vitamin C (3 Mg To 30 Mg/100 Gm)

NATURAL SUGARS
Fructose (4.5% To 8.5%)
Sucrose, (1.5% To 4.5%)
Glucose (1.2% To 2%)
ACID COMPOSITION
Malic Acid (0.15% To 1.1%)
Citric Acid (Trace Amounts)

Figure 39: Nutrition summary for 1 cup

of Sparkling Cider

Figure 40: A sample of a simple

nutritional label for gallon containers of
cider

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2. Physicochemical characteristics
As with any beverage, the flavour of cider is a combination of taste and aroma. Cider product has
a little bit bitter and astringent taste due to tannin content and sour taste due to acid content.
Table 17: Physicochemical characteristics of Argentina cider.
Alcohol

4 to 7 GL

Total acidity

Volatile acidity
Sugar
Sulfur
total
Sulfur
free

1 g/lts of Acetic Sorbic acid (as sorbate)

acidity
superior to 16 g/lts
pH
dioxide up to 150 mg/lts
Turbity
dioxide from 20 to 100 mg/lts

3,1 - 3,9
less than 1 U.T.N

> 1,5 gr. / l. expressed

as tanic
Table 18: Physicochemical criteria of some commercial ciders

Criteria
Ethanol ( %v/v)
Residual sugar (g/l)
Total acidity (g/l) of
lactic acid
Aldehyde (mg/l)
Acetate ethyl (mg/l)
Isobutanol (mg/l)
Propanol (mg/l)

4,5 g/lts. of Tartaric

acid
250 mg/lts

Poliphenols total content

Sample
US cider -Farnum Hill
Farmhouse
6,5
26,5

Fresh
VietNam
cider - Firi
6,5
25

Pasteurized Firi cider

VietNam
6,48
24,32

3,62

2,88

56
55
25
23
9,02
9
14
12
Table 19: Volatile compounds in cider

3. Microorganism characteristics
Total Plate Count: < 100 cfu/ml
Yeast & Mold: Negative
Listeria monocytogenes : Negative
Alyciclobacillus acidoterrestris: Negative
Escherichia Coli : Negative
Salmonella : Negative
S. aureus : Negative
39

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4. Sensory characteristics
Finished cider has a range in color from a pale yellow to a dark amber rose, do not have
impurieties and specific flavor of apple.
The following attributes should be considered when evaluating cider:

Sight the color of cider will vary with the apples used; the effervescence
Smell the aroma of the apples
Touch cider should have the right balance of malic acid and tannin
Taste the degree of sweetness
Sound range of effervescence (bubbles, carbonation)

Cider Flavor Wheel is a handy visual, usually use to help evaluate the qualities of a beverage by
going from a general characteristic and narrowing down to the specific.

Figure 41: Cider flavor wheel

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V. REFERENCES
1. L Vn Vit Mn, Cng ngh sn xut ru vang, Nh xut bn i hc Quc Gia Thnh ph
H Ch Minh, Tp.HCM, 2011.
2. L Vn Vit Mn, Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt, Trn Th Thu Tr,
Cng ngh ch bin thc phm, Nh xut bn i hc Quc Gia Thnh ph H Ch Minh,
Tp.HCM, 2011.
3. L Vit Nga, Hon thin cng ngh ln men nc qu c cn thp, Bo co tng kt khoa
hc v k thut,H Ni, 3/2004.
4. Dr Sian Thomas, Juice Content in Ciders, FSA project Q 01057A, London, 2004.
5. M. Duenas, A. Irastorza, C. Fernandez, A. Bilbao and G. Del Campo, Influence of apple juice
treatments on the cider making process, Institute of Brewing and Distilling, 1997.
6. Violeta Nour, Ion Trandafir, Mira Elena Ionica, Compositional characteristics of fruits of
several apple cultivars, University of Craiova, Faculty of Horticulture and Faculty of Chemistry,
Romania, 2010.
7. Boyer, J. and R. H. Liu., Apple phytochemicals and their health benefits, Nutrition Journal 3,
2004.
8. Kim Johansen, Cider Production in England and France and Denmark, BRYGMESTEREN
- NR., 6/2000.
9. Department for the Environment, Food and Rural Affairs, Traditional Welsh Cider, EU Food
Policy Team - Food and Policy Unit, United Kingdom.
10. Ronald S.Jackson, Wine Science Principle and Application, Third Edition, Elsevier Inc, 2008.
11. www.cideruk.com

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