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Showing 1 to 20 of 48 for “"Cider"”.
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The Effects of Cofermentation of Cider and Apple Pomace on Cider Attributes
… sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to …
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Virginia-grown Cider: How do Cultivar and Fermentation Strategies affect Cider Chemistry, Flavor and Consumer Valuation?
The US cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of cider. Four ciders were produced in triplicate using …
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Impact of Juice Clarification Processes on Chemical Composition of Hard Cider
Cider production volume has increased over 800% in the past 5 years in North America. This rapid growth of the cider industry coupled with traditional craft approach to cider making necessitates increased research on apple chemistry, processing, and fermentation strategies for cider production. A …
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Impact of Yeast Nutrient Supplementation Strategies on Hydrogen Sulfide Production during Cider Fermentation
… during yeast fermentation and is common in cider and leads to consumer rejection. H2S has a very low odor detection threshold (ODT) and is often described as "rotten egg". H2S is produced when juice is deficient in yeast nutrients, such as amino acids and yeast assimilable nitrogen (YAN), …
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Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance
Heritage apple cultivars for cider-making are often distinguished by a high concentration of tannins (phenolic compounds), and/or acid. The phenolic content of some cider apples far exceeds that of white wine, however most cider fermentation practices are directly taken from white winemaking, not …
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Appeal of the Apple: Investigating Preference, Perception, and Communication Around Hard Cider in the Northeast and Mid-Atlantic United States
Alcoholic or "hard" cider, as it is known in the United States, is experiencing a resurgence in popularity worldwide, but most relevantly throughout the Northeast and Mid-Atlantic regions of the United States. Cider has a rich history of being America's drink of choice, beginning with the native …
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The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen …
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Management Strategies for Natural Cider Fermentation: Effects of sulfite addition and acidification in high- and low- tannin cultivars
… of the United States and ranks 10th in most cideries in the US. Natural, or un-inoculated, fermentation methods are of interest to cider producers due to the potential for generating unique and complex aromas and flavors via fermentation with naturally present microbiota. The objective of …
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Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider
… on the reduction of Escherichia coli in apple cider, and (2) to determine the influence of adding chemical preservatives at different points in the processing of juice (i.e., either prior to or after ultraviolet light processing) on the reduction of Escherichia coli in apple cider. In this …
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The Development of a Lexicon for Virginia Ciders through Descriptive Analysis
Hard cider or "cider" is a fermented, alcoholic beverage made from the juice of apples. The cider industry has experienced recent growth within the United States and Virginia. Virginia is one of the largest producers of apples in the United States, and apples are considered a top commodity in the …
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Development of a pre-selection index for cider apple (Malus x domestica Borkh.) genotypes by phenotyping a low-chill requiring red-fleshed breeding progeny
ENGLISH ABSTRACT: The rapid growth of the cider industry in South Africa, coupled with wine grape producers in warmer regions seeking diversification options, led to the concept of developing low-chill, red-fleshed cider apples to support both industries. The low-chill trait allows apples to be …
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Utilization OF Apple Wash Treatments And Ultraviolet Light For The Elimination Of Escherichia coli O157:H7 In Apple Cider
… regarding Escherichia coli O157:H7 in apple cider were conducted. The objectives were: to evaluate the effectiveness of wash and sanitizers for removing E. coli O157:H7 from apples; to survey cider producer practices; and to determine the efficacy of ultraviolet light for reducing E. coli …
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Managing Apple Maturity and Storage to Increase the Quality of Virginia Hard Ciders
Though the cidermaking process is very similar to that of winemaking, there is a lack of scientific knowledge as to how orchard management practices and fruit storage affect the quality of the resulting cider. This research examined how both varying harvest maturities and post-harvest storage …
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Exploring Perceptions and Categorization of Virginia Hard Ciders Through the Application of Sorting Tasks
Hard cider is an alcoholic beverage made from fermented apple juice. Its popularity has grown rapidly since the early 2000s and is expected to grow to a billion-dollar industry by 2022. However, unlike beer and wine, there are few popular resources and little scholarly research on the sensory …
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Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids
… juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the first …
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Kézműves és ipari előállítású alma alapú szeszes italok analitikai vizsgálata
… az alma alapú szeszes italok (cider és a pálinka) analitikai vizsgálatát végeztem. Összehasonlítottam a saját készítésű termékeket a kereskedelmi termékekkel. Az eredmények igazolták, hogy a 100%-os gyümölcstartalmú házi cider rendelkezik a legkedvezőbb antioxidánssal és …
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THE APPLE SCAB DILEMMA: FROM STRATEGIES TO COPE WITH Venturia inaequalis DAMAGES TO THE RISK OF THE EMERGING PATHOGEN Venturia asperata ON RESISTANT APPLE CULTIVARS
… but compositionally sound fruits into the cider production chain. To assess their suitability for industrial valorization, we characterized both the alcoholic fermentation process, and the composition of cider made from scab-affected apples, comparing them to cider from healthy fruits. …
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Effect of cinnamic acid-cyclodextrin inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices
… a Salmonella enterica (7 log CFU/mL) and apple cider inoculated with Escherichia coli O157:H7 (7 log CFU/mL). Cider and orange juice samples were extracted on day 0 and at 24 h intervals for seven days and spread plated onto Tryptic Soy Agar. Cinnamic acid was effective for reducing populations …
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Insights into the ecophysiology and biophysics of microbes involved in fermentation
… of key cellular stressors present during cider fermentations: sugars, ethanol, and glycerol. Generally, these compounds acted as stressors, but glycerol was found to enhance metabolic activity and cell division at low water activity. Paradoxically, however, glycerol also exerted chaotropic …
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