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 …

Hard cider, made by fermenting apple (Malus× domestica) juice, was at one time the most
widely consumed alcoholic beverage in America. Largely abandoned after Prohibition …

Multiple analytical methods are used for quantification of total polyphenols and total
flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin …

The Republic of Croatia has a long tradition of fruit growing due to its geographical location,
climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used …

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

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 …

Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables
involved in the fermentation process contribute to cider fragrance, but their relative impact on …

To explore the effects of storage on the organic acids and volatiles in apple wine, fresh Fuji
and Ralls Genet apples were stored for 5 months and making apple wines monthly. By 5 …

Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar,
cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet) …

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 …