The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider.
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ABSTRACT:
SUBMITTER: Rosend J
PROVIDER: S-EPMC6562328 | biostudies-literature | 2019 Jun
REPOSITORIES: biostudies-literature
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The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider.
Rosend Julia J Kuldjärv Rain R Rosenvald Sirli S Paalme Toomas T
Heliyon 20190612 6
This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study - Antei, Melba, Kulikovskoye, and Orlovski Sinap. The must from the apples at various stages of ripening (unripe, ripe, overripe) underwent alcoholic fermentation using commercially available yeast strains. Gas chromatography - mass spectrometry was employed to assess the differences in vo ...[more]
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