Cidermaking

Lea, Andrew G. H.

doi:10.1007/978-1-4757-5214-4_4

Cited by 56 publications

(78 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In order to investigate the effect of a single sugar on yeast fermentation, a synthetic medium was prepared to simulate an apple juice concentrate, according to the composition of an 'ideal' apple juice used for apple wine 5,11 . It contained 20~230 g/L single sugar (glucose, fructose or sucrose, respectively), 1.7 g/L yeast extract, 1.7 g/L (NH 4 ) 2 SO 4 , 0.9 g/L quinate, 3.0 g/L malic acid, 1.0 g/L lactic acid, and 10 mg/L vitamin D 2 and B 1 .…”

Section: Mediummentioning

confidence: 99%

“…It has had a long tradition in Europe and has taken an important place in the global fruit wine industry 11 . It has become the second largest fruit wine industry with an increasing demand in China.…”

Section: Introductionmentioning

confidence: 99%

“…It has become the second largest fruit wine industry with an increasing demand in China. Today the use of selected pure cultures of yeast for fermentation of apple wine as starters, and the technological advances in other parts of the fermented beverage industry have influenced the apple wine making process, however the available information is not sufficient yet to permit a full understanding and control of the process 5,11 .…”

Section: Introductionmentioning

confidence: 99%

“…Unlike mash, the sugar in the highest amount in apple juice is fructose, up to 70% of the total fermentable sugar of 100~150 g/L, plus glucose and sucrose 5,11 . Like wine yeast, the primary function of apple wine yeast (Saccharomyces cerevisiae is the major industrial strain) is to catalyze the rapid, efficient and complete conversion of sugars to alcohol without the development of fermentation off-flavors.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae

Wang

et al. 2004

Journal of the Institute of Brewing

View full text Add to dashboard Cite

A non-linear kinetic model to predict the consumption of different sugars (glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with Saccharomyces cerevisiae strain CCTCC M201022 is proposed. This model was used to predict sugar utilization by this yeast beginning at various initial sugar concentrations. After observation of the experimental data, a model based on the logistic equation of yeast growth, growthassociated production of ethanol with a lag time, and consumption of sugars for biomass formation and maintenance, was developed. After experimental model fitting, kinetic parameters in the model were estimated. The experimental verification of the model was performed using flask-scale fermentations, and the model obtained predicted the fermentation performance effectively, using different sugars as the substrate set at various initial sugar concentrations. Based on estimated kinetic parameters and the characteristics of sugar utilization, the yeast examined appeared to be glucophilic. The effects of different sugars with various initial concentrations on the fermentation performance by this yeast were investigated, and some applications of kinetic parameters are discussed.

show abstract

Section: Mediummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae

Wang

et al. 2004

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…Apple wine refers to the fermented beverage obtained from apples, and its production, including cider brewing, constitutes an important industry in the world 1,11 . The primary characterization of apple wine is a 'spicy, aromatic, apple-like note' 10 .…”

Section: Introductionmentioning

confidence: 99%

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Wang

Zhao

et al. 2004

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were investigated for the determination of flavor-contributing volatiles for apple wine. HS-SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen-polydimethylsiloxane (carboxen-PDMS) fiber were obtained with r 2 values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS-SPME-GC-MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.

show abstract

Yeast vitality during cider fermentation: assessment by energy metabolism

Dinsdale

Lloyd

McIntyre

et al. 1999

Yeast

View full text Add to dashboard Cite

In an apple juice‐based medium, an ethanol‐tolerant Australian wine‐yeast used for cider manufacture produced more than 10% ethanol over a 5 week period. Growth of the inoculum (106 organisms ml−1) occurred to a population of 3·1×107ml−1 during the first few days; at the end of the fermentation only 5×105 yeasts ml−1 could be recovered as colony‐forming units on plates. Respiratory and fermentative activities were measured by mass spectrometric measurements (O2 consumption and CO2 and ethanol production) of washed yeast suspensions taken from the cider fermentation at intervals. Both endogenous and glucose‐supported energy‐yielding metabolism declined, especially during the first 20 days. Levels of adenine nucleotides also showed decreases after day 1, as did adenylate energy charge, although in a prolonged (16·5 week) fermentation the lowest value calculated was 0·55. AMP was released into the medium. 31P‐NMR spectra showed that by comparison with aerobically grown yeast, that from the later stages of the cider fermentation showed little polyphosphate. However, as previously concluded from studies of ‘acidification power’ and fluorescent oxonol dye exclusion (Dinsdale et al., 1995), repitching of yeast indicated little loss of viability despite considerable loss of vitality. Copyright © 1999 John Wiley & Sons, Ltd.

show abstract

Cidermaking

Cited by 56 publications

References 27 publications

Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae

Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Yeast vitality during cider fermentation: assessment by energy metabolism

Contact Info

Product

Resources

About