Study on the process of Belgian style Cherry sour beer

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences (Shandong Academy of Sciences), Shandong, 250353, China.

^* Corresponding author: dongxiaolei1971@163.com

Abstract

Traditional sour beer is not acceptable to everyone, but sweet and sour beer is much more acceptable. For example, many sour beers are made with cherries, raspberries and other ingredients. Belgian style cherry sour beer, on the basis of acidizing process, add fruit raw materials to continue fermentation, taste and flavor acceptable degree will be much higher than ordinary sour beer, because these fruits are more nutritious, resulting in these wines are easy to health, health and high-end. In this experiment, the production process of passion fruit cider was studied: The initial sugar content was adjusted to 12°P and the pH at the end point of acidification was 3.8. S-04 yeast was used for fermentation, and the fermentation temperature was controlled at 18℃. After one week of fermentation, the mixing ratio of cherry juice and fruit puree was 1:1.5. After continued fermentation for three days, cherry style sour beer was made with strong flavor, strong killing taste, pure body and clear cherry flavor.