Cider Processing Research Articles

Aciduric and Heat Resistant Microorganisms in Apple Juice and Cider Processing Operations

ABSTRACTSite visits to 15 apple juice or cider facilities were conducted in New York State. Washed apples, pulp, press juice, final product, and other samples, when appropriate, were sampled aseptically. Samples were plated on acidified potato dextrose agar, before and after heating at 70°C for 1‐2 hr. For unheated samples, molds predominated in fruit, yeasts and molds in pulp, and yeasts in press and final juice samples. Average counts were 2.8 × 104, 7.3 × 104, 1.7 × 105, and 1.4 × 105/g, respectively. Heat resistant yeasts, molds, and bacteria were isolated frequently, generally at a level of less than 1 per log.

The Phenolics of Ciders: Effect of processing conditions

AbstractFactors affecting yields of phenolics during cider processing have been studied, and levels of individual procyanidins measured under different conditions. Oxidation after juice extraction is shown to be less important than that which occurs during the milling process as the tissue is disrupted. Extraction by means of pectolytic enzymes under sulphited conditions gives valuable increases in juice yield without any loss of phenolics. Warm anaerobic incubation of apple pulp before juice extraction increases the level of organoleptically significant procyanidins by 50%, and use of a sugar‐beet extractor provides even greater increases. The corresponding increases in bitterness and astringency are highly significant. Gelatin fining of cider, by contrast, leads to the loss of up to 20% of the organoleptically significant procyanidins. These results are important in the context of modern cider manufacture and the continuing shortage of bittersweet cider apples.