CIDER
نویسندگان
چکیده
منابع مشابه
Screening of cider yeasts for sparkling cider production (Champenoise method).
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling ciders. The screenin...
متن کاملBeer, Cider, and Wine Allergy
Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presen...
متن کاملChemical characterization of asturian cider.
Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider...
متن کاملTypification of cider brandy on the basis of cider used in its manufacture.
A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesian analysis) together with their composition in volatile compounds, as analyzed by gas chromatography with flame ionization to detect the major volatiles and by mass sp...
متن کاملSensory and foaming properties of sparkling cider.
The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1927
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1927.tb05091.x