Quality profile of samples of 139 apples

Wosiacki, Gilvan; Nogueira, Alessandro; Silva, N. C. C.; Denardi, Frederico; Vieira, Renato Giovanetti

doi:10.1556/aalim.37.2008.1.2

Cited by 10 publications

(2 citation statements)

References 4 publications

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“…This enzyme activity contributes to a higher concentration of terpenes and thiols that may add a positive fruity aroma and fragrance to the fermented product [103][104][105][106]. De Arruda Moura Pietrowski et al [107] and Wosiacki et al [108] noted that the strains of Hanseniaspora sp. have a positive impact on the aromatic profile of cider, thereby accentuating the beneficial role of these yeasts.…”

Section: Impact Of Yeast On Fermentationmentioning

confidence: 99%

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

et al. 2020

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Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

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Section: Impact Of Yeast On Fermentationmentioning

confidence: 99%

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

et al. 2020

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“…Fuji and Gala varieties (circa of 95% of total production) show low content of phenolic compounds and acidity. Therefore, there is not a good contribution to the viscosity of the juices and fermented beverages (WOSIACKI; FERREIRA, 2009;WOSIACKI et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Application of Sensory Analyses in the Development of a New Apple Cider

Los

Braga

Carvalho

et al. 2017

R. bras. Tecnol. Agroindustr.

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The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ranking and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained assessors. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4. of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL -1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptability rate was 81.6%, with purchase intent of approximately 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives.

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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

et al. 2016

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The aim of this study was to identify the main amino acids responsible for the production of esters in ciders. The experiments were carried out in apple must and synthetic must. The amino acids were analysed by high‐performance liquid chromatography and the volatile compounds by gas chromatography. Aspartate, asparagine and glutamate positively influenced the production of esters in the cider models and were used in the experiments with mixtures. The response surface generated by the proposed model yielded two regions that maximized the production of esters. In addition, the combination of aspartate and glutamate predicted a higher production. The optimal suggested concentrations were 43.4% of aspartate and 56.6% of glutamate for 120 mg/L of total nitrogen. The apple must supplemented with these two amino acids resulted in four times more esters than in the same cider without supplementation, demonstrating the effectiveness of the proposed model.

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Quality profile of samples of 139 apples

Cited by 10 publications

References 4 publications

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Application of Sensory Analyses in the Development of a New Apple Cider

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

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