Effect of biomass reduction on the fermentation of cider

Nogueira, Alessandro; Mongruel, Caroline; Simões, Deise Rosana Silva; Waszczynskyj, Nina; Wosiacki, Gilvan

doi:10.1590/s1516-89132007000700019

Cited by 14 publications

(16 citation statements)

References 10 publications

(9 reference statements)

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“…In a Brazilian market study, the commercial sample of fermented milk with the lowest sugar content had the worst sensory acceptance (ProTeste 2011). Other works also report the preference of Brazilian consumers for sweeter beverages, mainly among young people (Nogueira et al 2007). Figure 2 shows the results for purchase intention; around 54 % of consumers that were included in this sensory evaluation 'would certainly' buy the product, 38 % 'would probably' buy and only 8 % 'were not sure' about purchasing.…”

Section: Resultsmentioning

confidence: 94%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.

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Section: Resultsmentioning

confidence: 94%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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“…The consumption by the yeast was associated with the growth phase and the amount utilized was directly related to the maximum yeast population which was in agreement with Drilleau (1993) who found that 80 to 90 % of the total nitrogen was consumed during the exponential phase in cider fermentation. The residual non-available nitrogen (lysine) or very low available nitrogen (leucine, phenylalanine, serine and tyrosine) by the yeasts in apple juice fermentation could vary between 20 to 35 mg/L (Nogueira et al, 2007b). If the residual concentrations (Fig.…”

Section: Nitrogen Content and Fermentation Ratementioning

confidence: 99%

Apple wine processing with different nitrogen contents

Alberti

Vieira

Drilleau

et al. 2011

Braz. arch. biol. technol.

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“…The lack of oxygen at the beginning of fermentation can affect the metabolism of apiculate yeasts that require oxygen for the formation of sensory aromas with ‘fruity’ and/or ‘floral’ notes, such as ethyl ethanoate, ethyl octanoate, 3‐methylbutyl ethanoate, 3‐methyl‐1‐butanol and ethanol, mixed with ethyl decanoate, hexyl ethanoate and 2 phenyletylacetate , which are recognized as standards for the identity and quality of cider in some countries. Some non‐conventional yeast strains are sensitive to sulphite and others show some resistance ; however, the formation of aromas, even with a viable strain can be affected .…”

Section: Resultsmentioning

confidence: 99%

Dissolved oxygen content in apple must: technological implications in cider processing

et al. 2014

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Oxygen can influence the composition and quality of apple must and cider. In this study, the effect of unit operations on oxygen dissolution during apple must processing was investigated and the technological implications discussed. Oxygen dissolution after different apple must processing unit operations, and also the effect of enzymatic browning reaction on dissolved oxygen uptake were analysed. During pressing, the highest and first oxygen dissolution occurred in the must at 6.8 mg/L, on average. The enzymatic browning reaction after 10 min was responsible for an oxygen uptake above 80%. The addition of sulphur dioxide or maceration of crushed apple results in a must with more oxygen content, however the beverage colour is negatively affected. The incorporation of oxygen into the must by bubbling oxygen or the movement of liquid may not be effective owing to consumption by the reaction of residual polyphenol oxidase. Moreover, this can affect the alcoholic fermentation because of the oxidation of nutrients such as vitamins. If the apple must is depectinized, racked and filtered, there will be enough oxygen to obtain a quality cider. These results and observations can be useful for selecting unit operations in cider companies in order to improve the beverage quality.

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Effect of biomass reduction on the fermentation of cider

Abstract: The aim of this work was to determine the influence of biomass reduction in the cider

Cited by 14 publications

References 10 publications

Chemical characterisation and application of acid whey in fermented milk

Chemical characterisation and application of acid whey in fermented milk

Apple wine processing with different nitrogen contents

Dissolved oxygen content in apple must: technological implications in cider processing

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