33,249 research outputs found

    SP307-O-Home Apple Cider Production

    Get PDF
    Cider making is an art that is as old as apple production itself. When properly made, fresh apple cider is a safe, natural, delicious product that conjures up images of autumn and the country. Apple cider is simply the liquid that is released when apples are crushed. It has nothing added and nothing taken away from it. Apple cider will be cloudy due to the presence of suspended apple solids. Since apple cider contains no preservatives, it has a limited shelf life, and special attention must be paid to proper storage. The terms apple cider and apple juice are often used interchangeably. Apple cider production is a food processing operation. Commercial operations are subject to the same regulations, including good manufacturing practices, as are other types of food processing operations. This factsheet focuses on noncommercial apple cider production. While the basic concepts and most processing practices are the same, commercial producers should work closely with regulatory agencies in setting up and operating their facilities

    Ciders as a source of bioactive compounds

    Get PDF
    Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. This fermented drink is produced in countries with a long tradition of drinking cider from the so-called cider varieties of apples. In our country, these varieties are rare. Therefore, the aim of this work is to check the suitability of selected domestic varieties of apples for cider production and evaluate the content of polyphenol compounds

    Biosynthesis and charecterization of polymers from cider by-products. Bacterial cellulose-based nanocomposites.

    Get PDF
    315 p.In this work the use of cider by-products from the Basque Country as a main carbon source for thebiosynthesis of bacterial biopolymers has been assessed. Bacterial cellulose, a bacterial polysaccharide,and polyhydroxyalkanoates, bacterial polyesters, have been biosynthesized applying concepts ofbiotechnology using by-products from cider production. The obtained biopolymers have beencharacterized and used for the preparation of materials with tailored properties for specific applications indifferent fields: water cleaning processes, biomedicine and food packaging. Additionally, the extractionof polyphenolic compounds from the cider by-products has been performed to develop films withantioxidant properties for food packaging applications. The aim of the present work is to provide analternative for the valorization of by-products from the cider production by the development of anintegrated procedure to obtain high value-added biopolymers applying biotechnology concepts

    An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies

    Get PDF
    Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences

    Biosynthesis and charecterization of polymers from cider by-products. Bacterial cellulose-based nanocomposites.

    Get PDF
    315 p.In this work the use of cider by-products from the Basque Country as a main carbon source for thebiosynthesis of bacterial biopolymers has been assessed. Bacterial cellulose, a bacterial polysaccharide,and polyhydroxyalkanoates, bacterial polyesters, have been biosynthesized applying concepts ofbiotechnology using by-products from cider production. The obtained biopolymers have beencharacterized and used for the preparation of materials with tailored properties for specific applications indifferent fields: water cleaning processes, biomedicine and food packaging. Additionally, the extractionof polyphenolic compounds from the cider by-products has been performed to develop films withantioxidant properties for food packaging applications. The aim of the present work is to provide analternative for the valorization of by-products from the cider production by the development of anintegrated procedure to obtain high value-added biopolymers applying biotechnology concepts

    Assessing the Production Scale and Research and Extension Needs of U.S. Hard Cider Producers

    Get PDF
    At CiderCON 2013 and 2014, we assessed the scale of current and projected production, as well as the research and Extension needs of cider apple growers and cider makers. Our findings show that cider producers are diverse in terms of geographic location, scale of operation, and experience. These stakeholders reported a great need for technical assistance from Extension professionals and were interested in having information delivered in a wide range of different platforms. We also found audience response devices to be effective at quickly gathering and analyzing data from a large number of participants

    Sustainability of Hard Apple Cider : An Environmental and Socio-Economic Assessment

    Get PDF
    Agricultural sustainability is a fundamental requirement for environmental conservation, food production, and food security. In order to achieve agricultural sustainability, it is essential that policies are put in place to support sustainable practices, and that agricultural institutions are provided access supporting knowledge and technology. With this integral support, stakeholders can be better prepared to avoid issues such as eroding biodiversity and environmental quality as well as prepare for the inevitable challenges of climate change. This dissertation investigates the challenges and opportunities involved with the development of the hard apple cider industry in the United States’ Northeast. Hard apple cider is the smallest, but fastest growing sector of the alcoholic beverage industry, showing a great deal of potential to improve rural agricultural economies while supporting the food localization movement that is integral in connecting consumers to the environment. In this study, we use a multi-tiered approach towards addressing multiple aspects of sustainability by acknowledging the needs of various stakeholders residing in the US (United States) Northeast. We explore stakeholder values related to sustainability attributes to better understand the producer-consumer relationship using online surveys for orchard managers and hard apple cider consumers, and take on life cycle and risk assessment analytical techniques to quantify the environmental and socioeconomic impact of the hard apple cider production system. In Chapter 1, we analyze survey data collected from 65 apple orchard owners/managers to explore how their values, beliefs, and norms influence their current management practices and their willingness to implement sustainable management practices through principal component analysis (PCA) and multiple regression analyses. Here, we also explore orchardists’ perceptions of the opportunities and challenges related to the hard apple cider industry. In Chapter 2, we analyze survey data collected from 630 hard apple cider consumers to identify the intrinsic and actual value associated with sustainability attributes attached to hard apple cider using the best-worst choice (BWC) approach, which combines bestworst scaling (BWC) and discrete choice (DC) methods. In Chapter 3, we apply quantify the environmental and economic impact of the hard apple cider production system through life cycle assessment (LCA) and life cycle cost (LCC) analyses, and explore multiple packaging and distribution scenarios to identify best management practices in terms of sustainability. In Chapter 4, we evaluate the uncertainties associated with the environmental, social, and financial impacts of the hard apple cider production system and identify the associated risk to better inform adaptation and mitigation management strategies. Through these techniques, we offer a comprehensive foundation of knowledge in this little-explored subject which can provide useful information for supporting political and community decision-making, and can be used as a model for ongoing work in this field

    Improvement of Hard Cider Production

    Get PDF
    The goal of our project was to enhance the quality and efficiency of Ricker Hill’s hard cider production. This was accomplished by identifying the species of bacterial infections, developing cider and juice flavor compounds, determining yeast assimilable nitrogen (YAN) levels in juice samples, and optimizing Ricker Hill’s cross-flow filter. As a result of our work, Acetobacter was identified as the primary infecting bacteria. We also concluded through YAN testing that all samples were nutrient deficient and produced sulfur byproducts during fermentation. The presence of sulfur compounds was confirmed in the GC-MS analysis. Finally, we found the optimal pressure and flowrate for Ricker Hill’s crossflow filter
    • ‚Ķ
    corecore