Dissolved oxygen content in apple must: technological implications in cider processing

Membrane Processing of Grape Must for Control of the Alcohol Content in Fermented Beverages

The great demand of beverages, both alcohol-free and with low alcohol content, is a great challenge for the production of beverages with controlled alcohol content through the use of sustainable enological practices. The present work addresses this challenge with the processing of grape must by reverse osmosis (RO) for must reconstitution with different sugar contents pr...

QTL Analysis and Candidate Gene Mapping for the Polyphenol Content in Cider Apple

Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of fl...

Cryptosporidiosis Associated with Ozonated Apple Cider

We linked an outbreak of cryptosporidiosis to ozonated apple cider by using molecular and epidemiologic methods. Because ozonation was insufficient in preventing this outbreak, its use in rendering apple cider safe for drinking is questioned.

Fermentation of Apple Juice to Cider

Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.

Probabilistic models were used as a systematic approach to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3. 1 to 4.3), storage temperature and time (5 to 35 degrees C for 0 to 6 h or 12 h), preservatives (0, 0.05, or 0.1% potassium...