Study on brewing technology of functional apple cider

Cider was produced with SOD enzyme-enriched functional apple as the main raw material and using Angel wine yeast (the concentration of enzyme is 0.5‰) as strain. The fermentation temperature was 15℃~22℃ and fermentation time was 16~20 d. The sensory, physical and chemical indexes of the brewed cider meet the state standards. The product is rich in SOD enzyme and several of other nutritional ingredients. It has some healthy functions such as anti-aging and immune system regulation.