Influence of Cider-Making Technology on Cider Taste

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for fermentations were determined in 12 ciders obtained by different technological methods in order to evaluate the quality of cider obtained. An analysis of varianc...

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Veröffentlicht in:	Food science & technology 1994-01, Vol.27 (6), p.583-586
Hauptverfasser:	Mangas, J.J., Cabranes, C., Moreno, J., Gomis, D.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic beverages and cider alcohols Biological and medical sciences ciders fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology microorganisms taste
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Beschreibung
Zusammenfassung:	Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for fermentations were determined in 12 ciders obtained by different technological methods in order to evaluate the quality of cider obtained. An analysis of variance revealed that the speed of pressing and the clarification system were the main factors influencing the efficiency of alcoholic fermentation, the speed of malolactic conversion and the microbiological stabilization of the cider.
ISSN:	0023-6438 1096-1127
DOI:	10.1006/fstl.1994.1114