The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concen...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2020-10, Vol.9 (10), p.1401
Main Authors: Rosend, Julia, Kaleda, Aleksei, Kuldjärv, Rain, Arju, Georg, Nisamedtinov, Ildar
Format: Article
Language:English
Subjects:
Apple juice
Apples
Chemical composition
Chemical properties
Cider
Cultivars
Dietary supplements
Esters
Fatty acids
Fermentation
Flavors
Food science
Fruit juices
Fruits
gas chromatography
Hydrogen
Hydrogen sulfide
juice concentrate
Juices
Legislation
Methods
Nutrients
Off flavor
Production processes
Substrates
volatile esters
Yeast
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9101401