1 research outputs found
Chemical and sensory characteristics of the sparkling and natural ciders stored in different types of containers
[EN] The cider industry is becoming more prolific in many parts of the world, and with the growing
demand for cider comes a growing demand for high-quality ciders from traditional cider-growing regions. The
main goal of the project was to study the chemical and sensory characteristics of the sparkling and natural
ciders stored in different types of containers after three month of preservation at 23ÂżC in the temperature
controlled storage room. Sparkling is a sweet, carbonated cider formulated for the export market, while the
natural is a traditional dry and acidic cider, but appealing to cider enthusiasts. Both ciders wereput into
different containers, including plastic kegs, beer bottles, and plastic bottles systems. Over the course of three
months, samples were taken from the ciders and subject to chemical and sensory analyses for quality control,
with kegs and glass bottles retaining cider quality well. Theresults show that plastic and metal kegs seem to
have preserved Natural cider better than the control standard bottles, while plastic bottles system did a worse
job preserving the cider. Beer bottles did a good job in preserving the cider, as well.Plotkoski, D.; Aleixandre Tudo, J.; Aleixandre Benavent, JL. (2016). Chemical and sensory characteristics of the sparkling and natural ciders stored in different types of containers. International journal of research studies in agricultural sciences. 2(9):21-34. https://doi.org/10.20431/2454-6224.0209004S21342