Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analy...

The production of hard apple cider frequently involves considerations based on the balance between fermentable sugars and titratable acidity and/or pH. However, these are not only attributes that influence sensory properties cider. Various groups polyphenols tannins bitterness, astringency, mouthfeel, as well color product. In this study, 19 single variety ciders were evaluated using analytical...

Cider apple cultivars typically contain high concentrations of tannins (phenolic compounds) and/or acids. The phenolic content some cider apples far exceeds that white wine grapes, yet modern global styles are often fermented using yeast strains originally selected and commercialized for production. potential compounds in juice to influence fermentation rate or aromas generated during is not co...

Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic content in WACV. The light-ness and yellowness gradually decreased, whereas redness during storage. Density, viscosity, pH WACV continuously retarded, total acidity, volatile electrical conductivity, nitroge...

Background: Apple cider vinegar potentially can be used as an alternative to irrigation solutions because of its antibacterial compounds that inhibit Enterococcus faecalis, a pioneer bacteria cause root canal treatment failure. One the ideal solution requirements is it isn’t toxic oral cavity tissues, so it’s necessary run cytotoxicity test on apple solution. Cytotoxicity initial part evaluatio...