Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
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DOI: 10.1016/j.foodchem.2019.125831
Abstract: Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of… read more here.
Keywords: ciders made; apple; yeast strains; cryo extraction ... See more keywords
Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.
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DOI: 10.1016/j.foodchem.2020.127829
Abstract: Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the… read more here.
Keywords: olfactometric consumer; ciders obtained; aromatic olfactometric; cryo extraction ... See more keywords