文章基本信息

标题：The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product
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作者：Julia Rosend ; Aleksei Kaleda ; Rain Kuldjärv 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1401-1412
DOI：10.3390/foods9101401
出版社：MDPI Publishing
摘要：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.
关键词：cider; juice concentrate; fermentation; gas chromatography; volatile esters; hydrogen sulfide cider ; juice concentrate ; fermentation ; gas chromatography ; volatile esters ; hydrogen sulfide