Abstract
Abstract Recent interest in the commercial production of cider in Ontario, Canada revealed a lack of information on cider prepared from apples grown in North America. A study was conducted using locally grown culinary and dessert varieties of apples, since there is a lack of true cider varieties grown in Ontario. Four processing methods (treatments) were evaluated with respect to their effect on juice and cider characteristics; the chemical and microbiological characteristics of the juices and still ciders are reported. Sulphite addition to the juice at the time of juice extraction had no effect on the characteristics evaluated. Storage of fruits at 13 °C until they showed signs of shrivelling or senescence decreased juice yield and affected titratable acidity and pH levels of juices and ciders. Freezing fresh apples and thawing prior to processing produced juices that did not undergo keeving and had higher mould and yeast populations; methanol was present in juices and ciders from thawed apples. The significant effects of storage and freezing on apple juice characteristics should be taken into account when considering a delay in the processing of apples for cider production. © 2003 Society of Chemical Industry
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Claims 6
Claim · model-written summary
Storage of apples at 13 °C until shrivelling or senescence decreased juice yield.
- Taxon
- apples
Malus domesticat0 - Treatment
- Storage of fruits at 13 °C until they showed signs of shrivelling or senescencee1
- Outcome
- juice yielde1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e1“Storage of fruits at 13 °C until they showed signs of shrivelling or senescence decreased juice yield”
Claim · model-written summary
Storage of apples at 13 °C until shrivelling or senescence affected titratable acidity and pH of juices and ciders.
- Taxon
- applesMalus domesticat0
- Treatment
- Storage of fruits at 13 °C until they showed signs of shrivelling or senescencee1
- Outcome
- titratable acidity and pH levelse2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e1“Storage of fruits at 13 °C until they showed signs of shrivelling or senescence decreased juice yield”
e2“affected titratable acidity and pH levels of juices and ciders”
Claim · model-written summary
Freezing fresh apples and thawing before processing produced juices that did not undergo keeving.
- Taxon
- applesMalus domesticat0
- Treatment
- Freezing fresh apples and thawing prior to processinge3
- Outcome
- keevinge3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e3“Freezing fresh apples and thawing prior to processing produced juices that did not undergo keeving”
Claim · model-written summary
Freezing and thawing apples before processing gave juices with higher mould and yeast populations.
- Taxon
- applesMalus domesticat0
- Treatment
- Freezing fresh apples and thawing prior to processinge3
- Outcome
- mould and yeast populationse4
- Direction
- highere4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e3“Freezing fresh apples and thawing prior to processing produced juices that did not undergo keeving”
e4“had higher mould and yeast populations”
Claim · model-written summary
Methanol was present in juices and ciders made from thawed apples.
- Taxon
- applesMalus domesticat0
- Treatment
- thawed applese5
- Outcome
- methanole5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e5“methanol was present in juices and ciders from thawed apples”
Claim · model-written summary
Sulphite addition to the juice at extraction had no effect on the juice and cider characteristics evaluated.
- Taxon
- applesMalus domesticat0
- Treatment
- Sulphite addition to the juice at the time of juice extractione6
- Outcome
- characteristics evaluatede6
- Direction
- no effecte6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples”
e6“Sulphite addition to the juice at the time of juice extraction had no effect on the characteristics evaluated”
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