FIELD: alcohol industry.
SUBSTANCE: described is a method for the production of alcohol-free cider, which provides for the production of directly squeezed apple juice from "Antonovka" apples, fermentation with beer yeast "Saflager S-23" at temperature of 10...15°C to an ethyl alcohol content of 4.0...4.5% vol., sulphitation and clarification, wherein the beverage obtained during fermentation is blended with directly squeezed apple juice to obtain an ethyl alcohol concentration of not more than 0.5% vol., is treated with gluing substances, filtered on ceramic microfiltration membranes with pore size of not more than 0.45 mcm, carbonized to carbon dioxide content of not more than 250 kPa and packed.
EFFECT: method allows to produce a beverage with organoleptic properties as close as possible to traditional apple cider and containing not more than 0_5% of ethyl alcohol volume.
1 cl
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Authors
Dates
2024-09-11—Published
2023-04-24—Filed