Cider

cider - www.healthnote25.com

Cider is a fermented beverage of apple juice and contains 6.5-8% alcohol. In Indonesia, Cider has not been widely known so do not have requirement of quality or industry standard. Besides juice, Cider can also be made from steamed coffee.

The microbes that play a role in Cider fermentation are usually Yeast or Yeast from the genus Saccharomyces, Candida and Hansenula, and the bacteria, namely Asetobacter Xylinum. The number of laru added about 2-20% of the juice volume.

While the length of fermentation depends on the type of yeast used, the initial sugar content, and the desired alcohol content. During the fermentation occurs the breakdown of sugar into alcohol and its byproducts are Acetic Acid, Lactic Acid and Alhedida. Fat also decomposes into Fatty Acids which further form fatty acid esters which are important components of taste.

Substrate for Starter is made from juice to be made Cider, made with the ratio of 2: 1 Fruit Water and 10% sugar added. Fruit juice that has been added is pasteurized by heating 60 degrees Celsius for 30 minutes.

Then cooled and added culture (single or mixture) of 5-10%. Then covered with gauze and left at room temperature until a thin film is formed. After that add more juice carefully through the container wall. Left again at room temperature until the film is formed as thick as 0.5-1 cm. This starter 3-4 days before use should be added with juice.