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Food Chem

Title:		Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains
Author(s):		Pando Bedrinana R; Picinelli Lobo A; Rodriguez Madrera R; Suarez Valles B;
Address:		"Area de Tecnologia de los Alimentos, Servicio Regional de Investigacion y Desarrollo Agroalimentario (SERIDA), 33300-Villaviciosa, Asturias, Spain. Electronic address: rpando@serida.org. Area de Tecnologia de los Alimentos, Servicio Regional de Investigacion y Desarrollo Agroalimentario (SERIDA), 33300-Villaviciosa, Asturias, Spain"
Journal Title:		Food Chem
Year:		2020
Volume:		20191107
Issue:
Page Number:		125831 -
DOI:		10.1016/j.foodchem.2019.125831
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did develop the fermentation producing ciders with alcoholic degrees between 8.75 and 11.52 (% v/v) and volatile acidities lower than 0.55 g acetic acid/L. Regarding the ice ciders, the apple mixture significantly influenced the levels of methanol (higher in mono-varietal ciders), 2-phenylethanol, and some minor acetate esters (higher in the bi-varietal ciders). The last ciders were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal juices. In the first harvest, the ciders obtained from the bi-varietal apple mixture scored lower for overall sensory quality"
Keywords:		Acetic Acid/metabolism *Alcoholic Beverages/analysis Chemical Fractionation/methods Fermentation Freezing Humans *Malus/chemistry Saccharomyces/*metabolism Taste Volatile Organic Compounds/analysis 2-Phenylethanol (PubChem CID: 6054) Ethyl decanoate (PubC;
Notes:		"MedlinePando Bedrinana, R Picinelli Lobo, A Rodriguez Madrera, R Suarez Valles, B eng England 2019/12/04 Food Chem. 2020 Apr 25; 310:125831. doi: 10.1016/j.foodchem.2019.125831. Epub 2019 Nov 7"