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 …

The food and beverage market has become broader due to globalization and consumer
claims. Under the umbrella of consumer demands, legislation, nutritional status, and …

The isolation of autochthonous yeast species presents a good strategy to select new
microorganisms for developing an adequate inoculum to carry out fermentations and …

Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple
(Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can …

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 …

Increasing levels of alcohol abuse and changes in consumer interests have motivated the
production of ciders with enhanced aroma and flavor, but low alcohol content. The …

Abstract In the United States, the market for “hard”(alcoholic) ciders is growing rapidly, with
over $1 billion USD in sales in 2018. These ciders present a broad range of sensory profiles …

This review focuses on the considerable amount of research directed at defining microbial
diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with …

Societal Impact Statement Fermented “hard” cider is currently experiencing a resurgence in
popularity. While there is a long history of cultivating apple trees with fruit quality …