Cider production

Pectin is used in foods in two forms, high methoxyl pectin and low methoxyl pectin. High methoxyl pectin is the form normally found in fruit while low methoxyl pectin is a chemically modified pectin. Pectins are acidic polysaccharides that occur in the cell walls of fruit. The commercial source of pectin is either citrus peel or apple pomace. The citrus peel is the residue from the production of citrus juices while apple pomace is the residue of cider production. Thus pectin is a by-product of either cider or fruit juice production. 

Polyols too are important in the wine industry, as glycerol is related to the sensory characteristic of smoothness, while inositol is used as a purity parameter for concentrated rectified musts [47], Analysis of sugars is carried out in cider production [48],... 

P., Dubourdieu, D. (1998). New hybrids between Saccharomyces sensu stricto yeast species found among wine and cider production strains. Applied and Environmental Microbiology 64, 3887-3892. 

The most widely used submerged-culture oxidizer is the Brings acetator (50). It uses a bottom-driven hoUow rotor turning in a field of stationary vanes arranged in such a way that the air which is drawn in is intimately mixed with the Hquid throughout the whole bottom area of the tank (51,52). In the United States, continuous cavitator units are used widely for cider-vinegar production. 

The production of heers and ciders requires the fermentation of sugary fluids hy the action of yeasts, and the cooling, filtration, clarification and storage of the resulting alcohol-water mixture. 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

In this presentation, we will take examples of different fruit juice processes and will try to relate enzyme activities, the role they play and the transformation they occur in terms of finished products. These examples will concern apple juice, french cider, pineapple and wine. 

Chalcones and dihydrochalcones have been reported in a restricted number of foods (Robards and others 1999 Tomas-Barbcran and Clifford 2000). Chalconaringenin occurs in tomato skin, but the acid extraction conditions of the usual polyphenol analyses convert the chalcone to the corresponding flavanone (naringenin) in the tomato. The most common dihydrochalcones found in foods are phloretin glucoside (phloridzin) and phloretin xylogalactoside, which are characteristic of apples (see Table 2.2) and derived products such as apple juice, cider, and pomace (Robards and others 1999 Tomas-Barbcran and Clifford 2000). 

A few thousand years before the word biotechnology was coined, vinegar had been obtained from the bacterial oxidation of the ethanol contained in natural products like wine, cider, or malt. A pure dilute solution of acetic acid can also be made by the same method when aqueous ethanol is the starting material. The net reaction is represented by ... 

During processing, affected fruit is generally removed or pressurized-water jets are utilized to remove damaged portions of fruit and contaminations (or both). These processes effectively eliminate patulin. However, if these procedures are not done properly, patulin may remain in the processed apple juice and apple products, where it is very stable. Pasteurization at 90°C only causes a reduction of 10%, however patulin is not stable in the presence of sulfur dioxide or sulfydryl compounds. The fermentation process for cider eliminates 99% of patulin. 

The Recra Mini-Miser is manufactured by Good Nature Products of Buffalo, New York, for use as a cider press. Recra Environmental markets the Mini-Miser specifically for dewatering. 

Phenylethanol has a rose-like odour and makes the chemically produced compound the most used fragrance chemical in perfume and cosmetics, with a world market of about 7,000 t year [107, 108]. 2-Phenylethanol is also found in many foods as a characteristic flavour compound rounding off the overall aroma, especially in foods obtained by fermentation, such as wine, beer, cheese, tea leaves, cocoa, coffee, bread, cider and soy sauce [109]. In food applications, natural 2-phenylethanol is preferred rather than its nature-identical counterpart from chemical synthesis and it has a market volume of 0.5-11 year . This product is sold at market prices of up to US 1,000 per kiklogram and is mainly produced by yeast-based bioprocesses since its isolation from natural sources, e.g. rose oil, would be too costly [109]. 

Dihydrochalcones (DHCs) are characteristic of apples and derived products (apple juice, cider, pomace etc.), and their content depends on... 

The work of Lavoisier covers a wide range of subjects. It has been collected and published in six large quarto volumes by the French government.0 Many of these writings are reports written in his official capacity in the various bureaus and commissions of which he was a member. Such are, among many others, papers and reports upon Saltpeter production Solid foods for use of sailors The adulteration of cider... 

These acids are found ready-made in nature in great numbers. Some of them occur as free acids (citric acid, tannic acid, malic acid), others as esters (products of acids and alcohols, such as fats and oils and the flavors of many fruits and the odors of many flowers). Still other of these organic acids are produced by the action of bacteria (acetic acid from wine or cider, lactic acid when milk turns sour, butyric acid in rancid hutter). 

The separation of alcohol from different raw materials like cider [13], wine fermentation broth [14], alcohol-water mixtures [15-18] and wine [19-22] is an interesting alternative to distillation processes especially if heat sensitive substances are present. Separex company separated the aroma substances out of whisky and cognac, which gives a very interesting product for food industry. 

Since phenolic compounds occur in many fruits and most of them contribute to color and taste, phenolic analysis of fruits has been an active research area, especially in apple, grape, and citrus fruits and their products, such as juice, cider, and wine. 

The phenolic composition of apple consists of cinnamic acids, flavonols, dihydrochalcones, and flavan-3-ols (50,56). In the apple fruit processing industry, hydroxycinnamic acid derivatives and flavan-3-ols are important due to their contribution to the astringency, haze, and browning in apple juice and cider. Chlorogenic acid represents the major hydroxycinnamic acid derivative. The flavan-3-ols (catechins) are present in the monomeric form as well as in oligomeric and polymeric forms (procyanidins) in apple and apple products (56). 

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