2020
DOI: 10.1016/j.foodchem.2019.125831
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Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

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Cited by 16 publications
(21 citation statements)
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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%
“…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%
“…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%
“…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%