INFLUENCE OF CIDER-MAKING TECHNOLOGY ON CIDER TASTE

Authors
MANGAS JJ CABRANES C MORENO J GOMIS DB
Citation
Jj. Mangas et al., INFLUENCE OF CIDER-MAKING TECHNOLOGY ON CIDER TASTE, Lebensmittel-Wissenschaft + Technologie, 27(6), 1994, pp. 583-586
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
27
Issue
6
Year of publication
1994
Pages
583 - 586
Database
ISI
SICI code
0023-6438(1994)27:6<583:IOCTOC>2.0.ZU;2-#
Abstract
Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for f ermentations were determined in 12 ciders obtained by different techno logical methods in order to evaluate the quality of cider obtained. An analysis of variance revealed that the speed of pressing and the clar ification system were the main factors influencing the efficiency of a lcoholic fermentation, the speed of malolactic conversion and the micr obiological stabilization of the cider.