Sweet cider

Abstract: PURPOSE:To remove the water selectively from an alcoholic drink, and to produce a highly concentrated alcoholic drink, by the specific treatment of the alcoholic drink. CONSTITUTION:An alcoholic drink (e.g. brewage such as refined ''sake'', unrefined ''sake'', wine, sweet cider, beer, samshu, etc., mixed drink such as sweet ''sake'', liqueur, etc.) is brought into contact with a hydrophilic organic solvent interposing a semipermeable membrane (e.g. polyvinyl alcohol, cellulose, etc.) therebetween. The water in the alcoholic drink is transferred to the organic solvent, leaving the concentrated alcoholic drink. EFFECT:Water is selectively removed from the drink, with low loss in the essence and flavor.

Abstract: # Purpose The objective of the paper is to investigate the impact of habits and consumption behavior on the willingness to pay (WTP) for cider by surveying young consumers. # Method The analysis is based on a questionnaire distributed to a group of 433 French business students from December 2017 to January 2018. Specifically, the questionnaire is designed to test whether young consumers would pay a premium price or not for quality ciders with respect to a traditional sweet cider with similar characteristics. We are modelling the premium that consumers are willing to pay for an organic cider, a farmer cider and rose cider. To accommodate the feature of a significant proportion of zero or negative premiums in dependent variables, the Heckman two-stage estimation procedure is performed. # Results Results show that the young generation consider cider as a cheap, festive and non-organic beverage and is willing to pay a premium for quality ciders like specifically rose and farmer ciders. # Conclusion The results from this research have useful implications not only for the cider market but also in the understanding of the characteristics of competitive beverages that young consumers may prefer and value.

Abstract: The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.