BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the e...

Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. and uvarum strains, both species found in cider from Hardanger (Norway), their strain-specific abilities to produce volatile non-volatile compounds. Small-scale fermentation apple juice with 20 strains was performed evaluate aroma-producing potential as ...

Alternative strategies to the common practice of spraying with insecticide in order to control the rosy apple aphid Dysaphis plantaginea (Pass.) (Homoptera: Aphididae) are required. Biological control by natural enemies is a possible tool. In Asturies, despite the tradition of growing local cider apple trees, there are no studies about the community of D. plantaginea predators and their impact ...

A field experiment was conducted in a cider-apple orchard to evaluate the effect of six groundcover management systems (pine-bark, plastic and straw mulches, tillage, herbicide and natural soil) on the occurrence of ground beetles (Coleoptera: Carabidae). Eight species of carabids were collected in pitfall traps. The three most common beetles, Steropus gallega Fairmaire (65.8%), Pseudophonus ru...

Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC-O study revealed the presence of 108 aromatic notes, of which 64 were identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest frequency and flavo...

BACKGROUND Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic by-products. OBJECTIVE In this study, we set out to determine whether pe...

JAMES HARDY figures little in most reports of the Devonshire Colic. Instead, authors have concentrated mainly on the role of Sir George Baker in the discovery of the cause of the disease. 6, 18, 19, 28. 29 The work of Baker is undoubtedly of the first importance when considering the history of the Devonshire Colic and his essays published in 1767 and 1768, 3, 4 discussing the results of his exp...

Apple Cider Vinegar (ACV) is a natural compound that is used mainly in numerous food preparations. During the last few decades, ACV has been used for various therapeutic purposes in different countries. One of its main applications by people in Iran and other countries has been as an oral traditional remedy to control chronic pain in arthritis. In this study, ACV’s effects on acute and chronic ...

Apple Cider Vinegar (ACV) is a natural compound that is used mainly in numerous food preparations. During the last few decades, ACV has been used for various therapeutic purposes in different countries. One of its main applications by people in Iran and other countries has been as an oral traditional remedy to control chronic pain in arthritis. In this study, ACV’s effects on acute and chronic ...