An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
| Autor: | Teodora Emilia Coldea, Paul Cristian Calugar, Carmen Pop, Liana Claudia Salanță, Antonella Pasqualone, Cristina Burja-Udrea, Elena Mudura, Haifeng Zhao |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Process Chemistry and Technology Bioengineering 04 agricultural and veterinary sciences Sensory profile Raw material lcsh:Chemical technology 040401 food science 01 natural sciences emerging technologies lcsh:Chemistry 0404 agricultural biotechnology lcsh:QD1-999 010608 biotechnology Chemical Engineering (miscellaneous) Environmental science Fermentation sensory profile lcsh:TP1-1185 Food science volatile compounds fermentation apple cider |
| Zdroj: | Processes, Vol 9, Iss 502, p 502 (2021) |
| ISSN: | 2227-9717 |
| Popis: | Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences. |
| Databáze: | OpenAIRE |
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