Cider Production Research Articles

Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae.

To date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non-Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species - Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) - which exhibit acid protease and esterase activity, on the quality enhancement of cider. The research findings indicate that the overall quality of cider produced through co-fermentation with these species surpassed that of cider fermented with mono-fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh-tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3-methyl-1-butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups. This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co-fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry.

Нано-, био- и когнитивные технологии в производстве сидров и плодовой алкогольной продукции

Abstract. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is presented. When developing products in the «science – production – market» system, it is currently necessary to focus on consumer preferences. The totality of the values of a manufactured product is determined by its consumer properties, commercial attractiveness, and is perceived as one whole. This must be taken into account when designing new high-quality Russian-made products. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is provided with the aim of developing a cider production business plan model based on improved biotechnological techniques for the production of fermented apple wort. Objects of research: apple must from various varieties of apple fruits of domestic and foreign selection; enzyme preparations (SQzyme PCL, Grainzyme NL and Fructozym® P); yeast strains (OIC Fruit, Fruit Turbo, Combi and RV 100), bentonites (Vinobent, Bentovin, Bentovinum Gold, Bentostab, Apro-fine bent G, Apro-fine bent UF, Perdomini, etc. As a result, the feasibility of using enzyme preparations was shown (the most effective was SQzyme PCL with pectolytic action). The highest tasting rating was given to a sample of cider fermented with the Combi yeast strain (Saccharomyces cerevisiae and Oenococcus oeni), which was characterized by a bright, complex aroma and a full, rounded taste. The use of composites based on bentonites, proteins, tannins) for clarification and stabilization of ciders made it possible to obtain drinks of a light straw color while maintaining a bright aroma, and to increase their bottling resistance from 2 to 8 months. A model of a business plan for a cider production operating on a full cycle is proposed, with the possibility of receiving tourists, excursions to the apple orchard, production, tasting rooms and sales of products. Research was conducted to justify and select technological aids and yeast strains to improve biotechnological methods for the production of traditional ciders. Keywords: cognitive technologies, nanotechnology, biotechnology, yeast, technological aids Financing source: The research is carried out with the financial support of the Kuban Science Foundation in the framework of the scientific project № MFI-20.1/100.

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass.

Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method

The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands.

Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition

Apple cider production is a complex fermentation process that involves the conversion of apple juice into cider through the actions of yeast and malolactic bacteria. This study aimed to investigate the effects of the co-inoculation of Saccharomyces and non-Saccharomyces yeasts, as well as nutrient supplementation in the presence of malolactic bacteria Oenoccocus oeni on the composition of apple cider. The amino acid profile of the samples was not significantly influenced by the addition of lactic bacteria or nutrients in cider processing. The highest ester content was recorded in the single yeast strain fermented ciders (55.32%–88.13%). This increase was visible also for the malolactic ciders, independent from nutrient supplementation. Co-inoculated Saccharomyces and Torulaspora delbrueckii ciders showed increased higher alcohols contents, both after the alcoholic (42.66%–53.51%) and malolactic fermentations (42.81%–65.94%). Following the hydroxycynnamic acids class (141.47–327.44 mg/L), flavonoids (114.81–253.44 mg/L) were the second most abundant class of phenolic compounds in ciders, which generally registered a considerable increase following malolactic fermentation. The sour/acidic taste was the most prevalent sensory attribute of the cider. Lower values were recorded for sweet, bitter, and astringent. The strongest apple aroma was perceived in the co-inoculated Saccharomyces and T. delbrueckii yeast strains. The co-fermentation of Saccharomyces and Torulaspora delbrueckii yeasts led to increased levels of desirable aroma compounds, contributing to a more complex and appealing sensory profile, while the nutrient supplementation provided an improved malolactic fermentation efficiency and overall cider quality.

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

Tamarillo (Solanum betaceum) is a nutrition-rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider processing procedure from tamarillo by fermentation with Saccharomyces cerevisiae (Angel RV002). Fermentation conditions, such as the dilution ratio (66 : 34–34 : 66%, w/w), medium pH (3.5–5), total soluble solids (TSS 10–26°Brix), and yeast ratio (0.6–1.2 g/L) were investigated. Ethanol concentration, pH, TSS, titratable acidity, total sugar content, and reducing sugar content were evaluated from day 0 to day 5 of fermentation. At a 50 : 50 (%, w/w) dilution ratio of the tamarillo juice with water, pH 4.5, TSS of 22°Brix, and the addition of yeast 0.6 g/L to the fermentation process, the ethanol concentration reached 7.54±0.11 (%, v/v) after 4 days of fermentation. Additionally, the product maintained a moderately low pH (pH 4.16). The final product exhibited a high sugar content and dissolved nutrients. The results of this study are expected to serve as a basis for the production of tamarillo cider, contributing to the diversification of the product, enhancing the value of tamarillo, and promoting economic development in the region of cultivation.

Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

The apple cultivar, known for its adaptability and diverse varieties, has been extensively utilized for cider production, particularly in climatically suitable regions. Cider, an age-old alcoholic beverage derived from fermenting apple juice, is gaining popularity, especially among younger generations. Despite this trend, comprehensive knowledge regarding the toxicological profile of ciders remains limited, leaving room for potential chemical contaminants from raw ingredients or production methods. To address this gap, we conducted an unprecedented study analyzing sixty-eight cider samples from the Spanish market, encompassing both traditional ciders and newly developed apple-based flavored drinks referred to as “ciders.” Our investigation focused on pesticide residues, elemental profiles, and mycotoxin residues. In a groundbreaking approach, our study integrated the analysis of 225 pesticide residues, 50 Persistent Organic Pollutants (POPs), 11 mycotoxins (AFB1, AFB2, AFG1, AFG2, DON, FB1, FB2, H-2, HT-2, OTA, PAT, and ZEN), and a total of 50 elements. Pesticide residues were identified using GCMSMS and LCMSMS, elemental composition determined via ICPMS, and mycotoxins analyzed using LCMSMS. The significance of our research lies in addressing the dearth of toxicological analyses of ciders, despite their burgeoning global consumption and production. For pesticide residues and elemental composition, our results underwent statistical processing, revealing distinct differences between the elemental profiles of traditional ciders and “ciders.” Additionally, disparities were observed between cider and other low-alcohol fermented beverages like wines and beers. Concentrations of most pesticide residues and elements in the cider samples were deemed non-toxic, falling below allowable limits established by international organizations for other beverages such as water or wine. However, certain elements, notably Br and Pb in traditional ciders, raised potential concerns. Our findings underscore the necessity of establishing regulatory limits for pesticide residues, potentially hazardous elements, and mycotoxins in cider, a regulatory framework currently lacking on a global scale.

Biochemical composition of fruit must from small-fruit apple varieties grown in the Southern Baikal Region

Most climatic zones of the Russian Federation include vast apple plantations that serve as the primary source of raw materials for the production of cider and fruit alcoholic beverages. The technological potential of new apple varieties in the production of fruit alcoholic beverages is understudied. The present study aims to examine the chemical composition (including the fractional composition of sugars and organic acids) of fruit must from small-fruit apple varieties grown in the Southern Baikal region and to identify the most suitable varieties for cider production.The biochemical composition of must was determined via conventional methods as per state standards. Smallfruit semi-cultivars grown in the Southern Baikal Region are characterized by variability in the content of extractive substances. In different years, the fruit of the same variety accumulates different amounts of dissolved solids (12.5–14.5%), primarily sugars (109.3–135.3 g/dm3). Among sugars, fructose is the most abundant (over 50%), followed by glucose. The proportion of disaccharides in the composition of sugars in the fruits of different varieties ranges from 9.1 to 21.5%. The concentration of organic acids in the studied varieties ranges from 7.2 to 13.0 g/dm3. The detected organic acids include malic acid (up to 83.4%), citric acid (up to 6.7%), lactic acid (up to 6.4%), succinic acid (up to 2.5%), as well as trace amounts of tartaric and acetic acids. The amount of phenolic compounds in the specimens varies from 522.5 to 1704.6 mg/dm3. The studied semi-cultivars were classified as sharp and bittersharp cider apple varieties.

Fruitlet Thinning Improves Juice Quality in Seven High-tannin Cider Cultivars

Over 3 years (2016–18), tree productivity, biennial bearing, return bloom, and fruit quality were evaluated for seven high-tannin cider apple (Malus ×domestica Borkh.) cultivars. Five treatments were evaluated on each of the seven cultivars: hand-thinned of all fruit (a zero crop load treatment); hand-thinned to crop densities of three, six, or nine fruit/cm2 trunk cross-sectional area (TCSA); or left unthinned. In this paper, we report on the fruit maturity and juice quality properties that were analyzed for the three nonzero crop load treatments and the unthinned control. The effects of crop load on fruit maturity, as measured by starch pattern index and preharvest drop, were cultivar dependent. Crop density (fruit/cm2 TCSA) had a significant effect on all fruit maturity and juice quality variables, although effects were weakest in the “off” year (2017) for the whole planting when initial fruit set was low. As crop density increased, total poly phenols, titratable acidity, soluble solids, and primary amino nitrogen decreased in the juice of all seven cultivars. A partial budget analysis indicated that the reduced costs of nitrogen supplements due to increased primary amino nitrogen concentration alone would not justify cost of chemical or hand-thinning. By extrapolating the spring flowering density in the fourth year to potential fruit yields at harvest, we found that reducing crop load was projected to increase cumulative total polyphenol yields per tree over the long term. For the cultivars in this experiment, a target crop density of nine fruit/cm2 was found to adequately decrease biennial bearing while also not diminishing juice quality for hard cider production. High-tannin cider apple growers should consider juice quality, particularly tannin production, when making crop load management decisions.

Motivations underlying farmers’ management decisions and willingness to adopt sustainable practices: A case study of the northeastern United States

Agriculture has a significant impact on environmental health and quality, and management decisions made throughout the food supply chain greatly influence these impacts directly or indirectly. However, farmers' influences which shape their management decisions are not well understood. In this study, we surveyed 65 apple orchard owners/managers in the northeastern US to explore their current management practices and whether their willingness to implement new, sustainable management practices are influenced by their values and perspectives related to the environment. We found that those who wish to support their communities and act as leaders in their field are more likely to be using sustainable management practices. Willingness to adopt new sustainable practices was strongly correlated with individuals who acknowledged the large negative impacts that conventional agriculture has on the environment. We also explored the key influencers and inhibitors behind current and potential hard apple cider production and found that while consumer demand and potential for increased profitability provided the largest draw, concerns regarding alcohol sale and distribution laws acted as a key inhibition. These findings help us understand how agricultural community and policy can build upon farmers' pre-existing values and perspectives to better assist sustainable orchard management. Findings suggest agricultural policies and economic incentives should be aligned with farmers’ values and perceptions and allay their concerns to achieve sustainability goals. This support could also help avoid further environmental detriment, while backing rural development and regional growth through apple and hard apple cider sales.

Multivariate statistical visualisation and modelling of GC–MS data for sensory quality prediction of flavoured cider as influenced by storage time and temperature

It is important to cider producers to ensure the optimal quality of their products directly after production, and after extended shelf life. Quality assessments usually involve regular and continuous sensory evaluation conducted by trained panels. The competitive cider production environment necessitates extensive sensory analysis for new product launches, as part of quality control of existing products and during the production process. This could potentially lead to panel fatigue, less accuracy in sensory evaluation and delays in product launches. This paper describes the development of a partial least squares (PLS) model for the prediction of cider quality based on multivariate correlation of sensory and gas chromatography-mass spectroscopy (GC–MS) volatile compound profile data of a flavoured cider. Clear differences between cider samples of various batches and storage conditions could be visualised using principal component analysis (PCA). However, the developed PLS model was able to predict the commercial cider’s quality irrespective of differences in batch, storage temperature or storage time. The main compounds that are strongly associated with sensory quality and its decline during shelf-life storage were identified. This model is the first quality prediction model to be developed for South African flavoured cider which could be used to facilitate fast, consistent and accurate quality assessment in the high-pressure cider production and trade environment. Furthermore, since the model captures the sensory data obtained from a trained technical panel, it can be used to facilitate the calibration of sensory panels across production sites, reduce product development time and better optimise processes that impact sensory quality.

Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS.

The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM). The optimal fermentation temperature was 25.48 °C, initial soluble solids were 18.90 degrees Brix, inoculation amount was 8.23%, and initial pH was 3.93. The fermentation rate was determined to be 3.0, and the predicted value from the verification test was 3.014. This finding demonstrated the excellent predictability of a RSM-optimized fermentation test for Huaniu apple cider, indicating the reliability of the process conditions. Moreover, the analysis of volatile compounds in the optimized Huaniu cider identified 72 different ingredients, including 41 esters, 16 alcohols, 6 acids, and 9 other substances. Notably, the esters exhibited high levels of ethyl acetate, ethyl octanoate, and ethyl capricate. Similarly, the alcohols demonstrated higher levels of 3-methyl-1-butanol, phenethylethanol, and 2-methyl-1-propanol, while the acids displayed increased concentrations of acetic acid, caproic acid, and caprylic acid. This study provides the essential technical parameters required for the preparation of Huaniu apple cider while also serving as a valuable reference for investigating its distinct flavor profile.

Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States

Alcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle to understand how consumers define and distinguish hard cider from the sea of options in the saturated alcoholic beverage market. This study aimed to explore consumer preferences for hard cider using a phenomenological, qualitative approach. The research comprised 14 focus groups with regular cider consumers (99 participants) throughout three leading cider-producing states in the Northeast and Mid-Atlantic United States: Virginia, Vermont, and New York. All focus group sessions were subject to reflexive thematic analysis for themes broadly related to cider product preference and the cider-drinking experience. Results of the study suggest that cider preference is motivated largely by sensory quality in addition to various other factors including perceived health effects, regionality and proximity, the drinking occasion, and product information. Results also emphasize the importance of nostalgia in cider sensory experiences, as well as the role of social norms in consumer valuation of cider products. Overall, this research highlights diverse consumer preferences for cider and serves as a framework for using qualitative research methods to explore consumer preferences in the food and beverage industries.

A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods

The production of sparkling cider could intercept the needs of non-habitual consumers of this alcoholic-beverage. This investigation was aimed to develop procedures for the production of sparkling ciders using the Italian apple variety ‘Limoncella’ by application of both Champenoise and Charmat methods.First of all, the authors apply a chemometric approach to evaluate the effects of duration of the pectolytic treatment carried out on crushed apples and of the sugar added before refermentation on physicochemical, and sensory characteristics of the Champenoise sparkling ciders. The pectolytic treatment was able to influence colour, alcohol, pH, bitterness (higher when the treatment was shorter), titratable and volatile acidity, soluble solids, CO2, total phenolics, sweetness, saltiness, bitterness, and volatile alcohols (higher when the treatment was longer). The addition of sugar increased alcohol, soluble solids, and CO2, and decreased the production of volatile compounds.Then, the effects of the refermentation methods (Champenoise or Charmat) on the same parameters were evaluated. Charmat and Champenoise sparkling ciders differed for parameters showing higher values in the second type, i.e. colour (9.982 and 14.296 SRM), organic acid concentrations, CO2 (6.35 and 7.55 g/L), phenolic (313 and 424 mg/L) and volatile content, foam persistence (2.2 and 3.8), and saltiness (2.1 and 3.2) –– and for some sensory attributes such as taste quality and harmony that received higher scores in Charmat sparkling ciders (4.9 ± 0.7 and 4.9 ± 0.0, respectively) than the Champenoise ciders (3.7 ± 0.5 and 3.7 ± 0.4, respectively). Several esters, alcohols, terpenes, acids, phenols, and norisoprenoids had odour activity values > 1. Principal Component Analysis (PCA) was able to homogeneously group Champenoise ciders based on the duration of the pectolytic treatment and the addition of sugar before fermentation. PCA was also able to distinguish sparkling ciders by refermentation methods.The results indicated that the chemometric approach is a sensitive tool to monitor the quality and authenticity of local sparkling cider productions. The reduction of the pectolytic treatment time was critical to avoid dramatic increases of lactic acid content. The Champenoise method preserved the cider phenolic content but negatively affected their sensory quality.

Biochemical composition of ciders from various raw materials

Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.

Effect of Yeast and Different Levels of Sugar on Indian Olive (Elaeocarpus serratus L.) Cider

The study was conducted in Completely Randomized Design with eight treatments replicated three times. The treatments were T1 (Indian olive 500 g +250 ml water +150 g sugar), T2 (Indian olive 500 g +250 ml water +200 g sugar), T3 (Indian olive 500 g +250 ml water +250 g sugar), T4 (Indian olive 500 g +250 ml water +300 g sugar), T5 (Indian olive 500 g +250 ml water +150 g sugar +1.5 g yeast), T6 (Indian olive 500 g +250 ml water +200 g sugar +1.5 g yeast), T7 (Indian olive 500 g +250 ml water +250 g sugar +1.5 g yeast) and T8 (Indian olive 500 g +250 ml water +300 g sugar +1.5 g yeast). Total soluble solids, pH and specific gravity decreased while alcohol content, acidity and sensory qualities increased with increasing length of fermentation. From the above experiment, it is concluded that treatment T5 was found superior in respect to parameters like total soluble solids, pH, acidity, alcohol content, and specific gravity. Whereas the highest score for organoleptic parameters like color and appearance, aroma, taste, and overall acceptability were recorded in T6. Treatment T6 also recorded highest in terms of gross return, the net return and cost-benefit ratio. Since Indian olive contains numerous nutritional and medicinal properties and is still underutilized, the production of cider from this fruit can to help reduce post-harvest losses and help in value addition of this crop. This study showed that acceptable cider can be produced from Indian olive using yeast (Saccharomyces cerevisiae).

Studies on Effect of Different Levels of Yeast and Sugar on Quality Cider Production from Pomegranate (Punica granatum L.)

The present research work entitled “Studies on effect of different levels of yeast and sugar on quality cider production from pomegranate (Punica granatum L.)”. The study was conducted in Completely Randomized Design (CRD) with 8 treatments replicated thrice for a period of 90 days. The treatments were T1 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 1 g), T2 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 2 g), T3 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 1 g), T4 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 2 g), T5 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 1 g), T6 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 2 g), T7(Pomegranate Juice 500 ml + Sugar 250 g + Yeast 1 g), T8 (Pomegranate Juice 500 ml + Sugar 250 + Yeast 2 g). A significant decreasing trend was observed in Total Soluble Solids, pH and Specific Gravity while the Alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the statistical analysis of the above treatments, it was concluded that treatment T6 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content and Specific gravity. When evaluating both chemical parameters and organoleptic properties treatment T6 consistently outperformed other treatments and emerged as the most favorable option.

Exploring cider website descriptions using a novel text mining approach

AbstractRapid methods of text analysis are increasingly important tools for efficiently extracting and understanding communication within the food and beverage space. This study aimed to use frequency‐based text mining and biterm topic modeling (BTM) as tools for analyzing how cider products are communicated and marketed on cider‐producer websites for products made in Virginia, Vermont, and New York. BTM has been previously used to explore topics in small corpora of text data, and frequency‐based text mining is efficient for exploring patterns of text across different documents or filters. The present dataset comprised 1115 cider products and their website descriptions extracted from 124 total cider‐producer websites during 2020 and 2021. Results of the text mining analyses suggest that cider website descriptions emphasize food‐pairing, production, and sensory quality information. Altogether, this research presents the text mining approaches for exploring food and beverage communication.Practical applicationsThis research will be valuable to stakeholders in the United States' cider industry by providing relevant insight as to how cider marketing and sensory communication varies based on extrinsic product factors, such as geography and packaging. This research also demonstrates the efficiency and potential of text mining tools for exploring language and communication related to foods, beverages, and sensory quality. Further, this research provides a framework for extracting sensory‐specific language from a large corpus of data, which may be adopted by other researchers wishing to apply rapid descriptive methods in the sensory, quality, and consumer research fields.

Fire blight susceptibility of select cider apple cultivars

There is increasing interest in growing apple cultivars ( Malus domestica Borkh.) of European origin for the production of hard cider in Canada; however, little is known about their susceptibility to fire blight (FB). FB can spread rapidly through apple (and pear) orchards causing extensive tree mortality and economic loss. Twenty-eight promising cider cultivars were evaluated over a 7 year period, and in their seventh year of production they were severely naturally infected by an Erwinia amylovora outbreak causing FB. Herein, we report the bloom and harvest dates and tree mortality that developed largely as secondary shoot blight in the summer of 2021. Overall, the cultivars could be classified according to relative susceptibility to FB, based on percentage tree mortality after 7 years: Enterprise (0%); GoldRush and Porter’s Perfection (<20%); Binet Rouge, Kingston Black, Cline Russet, Dabinett, Grimes Golden, Frequin Rouge, Crimson Crisp®, Cox Orange Pippin, and Muscadet De Dieppe (20%–40%); Calville Blanc d’Hiver, Bramley’s Seedling, Yarlington Mill, Michelin, Bulmers Norman, Stoke Red, Golden Russet, Breakwell, Esopus Spitzenberg (50%–90%); Brown Snout, Medaille d’Or, Michelin, Brown’s Apple, Sweet Alford, Tydeman Late, Ashmead’s Kernel, and Tolman (90%–100%). This study highlights the importance of selecting FB tolerant cider cultivars and following best management orchard practices to reduce the spread and prevent infection, which can be achieved by using FB-resistant rootstock, controlling rootstock suckers, FB prediction models, and limited use of antibiotics, biologicals, and careful nitrogen application to regulate tree vigor.

Effects of Saccharomyces cerevisiae strains on the metabolomic profiles of Guangan honey pear cider

In recent years, the interest in cider produced from pear has considerably increased as a way to add value to fruits unsuitable for direct consumption or to valorize pear varieties grown in restricted regions. In the current study, with the China National Geographic Indication Products Guangan honey pear as raw material, four commercial Saccharomyces cerevisiae strains, namely RW, SY, DV10 and Drop Acid Yeast (DAY), were used to produce pear cider, comparing their taste characteristics and metabolomic profiles changes through the combination of GC-MS, 1H-NMR and E-tongue. The results showed that there was a clear classification from the data obtained according to different yeast strains fermented Guangan honey pear cider, represented by a high discrimination index. Several pathways were altered during fermentation due to the distinct yeast strains, namely arginine and proline metabolism, glycine and serine metabolism, urea cycle, alanine metabolism, citric acid cycle, amino sugar metabolism, carnitine synthesis and warburg effect. This study could help improve the quality of Guangan honey pear cider by selecting different Saccharomyces cerevisiae yeasts and, in turn, it could shed lights on the large-scale production of pear cider.