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 …

Fermented apple beverages are produced all over the world with diverse characteristics
associated with each country. Despite the diversifications, cider producers are confronted …

To investigate the impact of inorganic and organic nitrogen on volatile compounds of cider,
various levels (60, 150 and 240 mg N/L) of diammonium hydrogen phosphate (DAP) and …

Alcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout
the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle …

The composition of apples varies with both cultivar and horticultural practice. Knowledge
about the chemical composition of different cultivars in particular sugars, organic acids …

European legislation overall agrees that apple juice concentrate is allowed to be used to
some extent in cider production. However, no comprehensive research is available to date …

Amino acids and ammonium ions constitute the yeast assimilable nitrogen naturally present
in apple juice, with free amino acids being the major constituent. Little information is …

The US cider market has expanded in recent years, but limited research-based information
is available on fermentation management. This study investigates how apple cultivar and …

An example of the implementation of the principles of the circular economy is the use of
sugar beet pulp as animal feed. Here, we investigate the possible use of yeast strains to …

In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces
cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2 …