biotehnološka proizvodnja jabolčnega vina - Univerza v Ljubljani

Biotehnološka proizvodnja jabolčnega vina, Seminar, Biotehniška fakulteta, Študij živilske tehnologije, 2003. 2
POVZETEK
Jabolčno vino (cider) je proizvod pridelan iz jabolk po posebnem tehnološkem postopku.
Vsebnost alkohola je 4-5%. Proizvodnja jabolčnega vina je podobna proizvodnji pridelave
vina iz grozdja. Razlikuje se le v posameznih stopnjah. Pomemben je že sam izbor surovine,
kajti dobro jabolčno vino lahko dobimo le iz sort jabolk, ki imajo večjo kislino. Ker sok po
stiskanju močno porjavi, ga je potrebno takoj žveplati. Med procesom fermentacije v jabolčni
sok dodajamo kvasovke iz rodu Saccharomyces cerevisiae, ki začnejo alkoholno vrenje.
Pojavijo pa se tudi ocetnokislinske in mlečnokislinske bakterije. Biokemijsko je jabolčno vino
sestavljeno iz vode, razpoložljivih ogljikovih hidratov, etanola, mineralov, sadne kisline,
invertnega sladkorja, glicerola. Zasledimo pa tudi fenolne in dušikove komponente. Poznamo
več vrst jabolčnega vina: peneče, belo, brezalkoholno ali nizko alkoholno, suho ali sladko
jabolčno vino. Uporablja se ga v prehrani, kot dopolnilo k jedi ali pa iz njega naredimo s
pomočjo ocetnokislinske fermentacije jabolčni kis. V Veliki Britaniji je jabolčno vino
definirano kot pijača, ki nastane iz fermentiranega jabolčnega soka. Podobni izrazi, kot na
primer cidre oziroma sidra, pa se uporabljajo v Franciji in Španiji. Cider se proizvaja tudi v
Nemčiji in na Švedskem, čeprav nimajo specifičnega izraza za poimenovanje te alkoholne
pijače in zato uporabljajo kar izraz jabolčno vino. V ZDA in Kanadi izraz cider označuje
nefermentiran jabolčni sok; medtem ko hard cider pomeni, da je fermentiran.
SUMMARY
Apple wine (cider) is product produced from apples by the special technological procedure. It
contains 4 – 5 % alcohol. Production of apple wine is alike to production of grape wine. The
difference is only in separate degrees. The selection of primary materials is very important,
beceuse good apple wine can only be produced from those sorts, that are containing more acid.
After pressing the apple juice, it turns out brown, that is why it must be added SO2
immediatly. During the process of fermentation we add yeasts Saccharomyces cerevisiae,
that the fermentation beginns. Acetic acid and lactic acid bacterias are also appearing.
Biochemically, apple wine contains water, available carbohydrates, ethanol, minerals, fruit
acids, invert sugar, glycerol.There is also a trace of fenol and nitrogen components. We know
more kinds of apple wine: sparkling apple wine, white apple wine, acohol free or apple wine
with small % of alcohol, dry or sweet apple wine. Apple wine is used in nutrition, as
supplement to meals, or we can make apple vinegar with help of acetic acid fermentation.In
Great Britain apple wine is determined as beverage, made from fermented apple juice. Similar
terms like cidre or sidra are used in France and Spain. Cider is also produced in Germany and
in Sweeden, but they do not have special terms to name this acohol beverage, so they use term
apple wine. In USA and Canada cider is term for nonfermented apple juice; term hard cider is
name for fermented apple juice.