Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

Bedriñana, Rosa Pando; Lobo, Anna Picinelli; Madrera, Roberto Rodríguez; Valles, Belén Suárez

doi:10.1016/j.foodchem.2019.125831

Cited by 16 publications

(21 citation statements)

References 32 publications

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“…Cider is an alcoholic beverage made from apple juice, which, in addition to ethanol, contains: unfermented sugars, glycerol, organic acids [25], and small amounts of phenolic compounds [26], fatty acids [27], and easily volatile compounds that define the aroma of the drink [28]. The wastewater obtained during the production of brandy is free of ethanol and volatile compounds.…”

Section: Resultsmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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Section: Resultsmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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“…Table 1 shows a classification of some apple varieties according to these criteria, with exemplary values of sugar content, titratable acidity and total phenolic content. Several apple varieties were tested for cider processing, such as Guillevic [26], Durona de Tresali, Limón Montés, Perico, Verdialona, de la Riega, Raxao and Regona [10], McIntosh, Gala, Golden Delicious, Red Delicious, Red Rome, Fuji and Granny Smith [27], Marie-Ménard and Petit Jaune [28]. Among the dessert apple varieties, the most studied were Pink Lady, Red Delicious and Royal Gala [29], Red Delicious, Pink Lady, Bulmer's Norman and Sturmer [30], Cox, Egremont Russet and Ashemead's Kernel [31].…”

Section: Apple Varieties For Cider-processingmentioning

confidence: 99%

“…The cider assortments vary from dry to sweet, from low alcohol content to a concentration of 8-9% ABV (alcohol by volume), and include aromatic ciders with the addition of fruit juice or flavours or even 'ice ciders', obtained by fermentation of juice or frozen apples [10].…”

Section: Introductionmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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“…The making of ice ciders by the cold-pressing method requires a strict control of apple maturity in order to reach the desired content of sugars and alcoholic degree, and this is not easy to achieve. Despite this fact, the suitability of Cryo-extraction to produce ice juices and ciders in a reproducible manner has been demonstrated [13,14].…”

Section: Introductionmentioning

confidence: 99%

“…The apple cultivars or apple blends chosen for ice cider making are paramount, as they provide the final ice ciders with aromatic complexity together with high contents of sugars and malic acid to balance the flavour [9,14]. The ratio between total sugars and total acidity (TS/TA) has shown its relevance to the assessment of ice cider quality [14].…”

Section: Introductionmentioning

confidence: 99%

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

et al. 2021

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Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.

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Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

Cited by 16 publications

References 32 publications

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Properties of Potato Starch Roasted with Apple Distillery Wastewater

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

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