Heavy drinkers in Scotland may consume 1600 g ethanol per week. Due to its low price, cider may be preferred over other beverages. Anecdotal evidence has linked cider to specific health hazards beyond other alcoholic beverages. To examine this hypothesis, nine apple and pear cider samples were chemically analysed for constituents and contaminants. None of the products exceeded regulatory or tox...

Ilex paraguariensis is popularly used in the preparation of a tea infusion (yerba mate), most commonly produced and consumed in the South American countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, aqueous extracts of commercial tea, derived from the holly plant species I. paraguariensis were evaluated for their ability to inhibit or inactivate Escherichia coli O157:H7 in a ...

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...

The Effect of Apple Cider Vinegar Consumption on Liver Function Indices in Male Rats with Type 1 Diabetes: An Experimental Study

Will C. McClatchey & David Reedy. 2010. A mouthful of water: Do cider producers recognize the ancient clean water potential of their products? Potable water is the most critical of human needs and until a few hundred years ago was the focus of much daily effort. Now, in most modern societies it is taken for granted. We present an argument that in the past, whole fresh fruit and fermented fruit ...

This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple juice before and throughout fermentation at a cider cellar of Asturias (Spain), during two consecutive years were studied. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S ...

Every year, more than 50 million metric tons of apples are produced, and apple pomace is frequently discarded as waste in the food industry. Apple pomace, a byproduct juice cider production, used sustainable raw material to make valuable products such nutraceuticals pectin. contains substantial amount antioxidant compounds, which have been related several health advantages. Therefore, component...

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range compounds responsible for organoleptic qualities cider. In this study, basic cider quality parameters were measured to investigate influence six strains on made from three varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement pH, titratable acidity, total phenoli...

Zaprionus indianus (Gupta) (Diptera: Drosophilidae), an invasive vinegar fly, was found for the first time in Adams County, Pennsylvania, in 2011. It was found in a commercial tart cherry orchard using apple cider vinegar (ACV) traps that were monitoring another invasive vinegar fly, the spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). Coincidentally, the first ...