Influence of apple cultivar and juice pasteurization on hard cider and eau-de-vie methanol content

Bioresource Technology

Volumn 101, Issue 4, 2010, Pages 1396-1398

  Hang, Yong D ^a   Woodams, Edward E ^a  

^a Cornell University ^*  (United States)

Author keywords

Apple eau de vie; Distilled fruit spirit; Hard cider; Methanol

Indexed keywords

ALCOHOLIC BEVERAGES; ALCOHOLIC FERMENTATION; APPLE CULTIVARS; APPLE EAU-DE-VIE; APPLE JUICE; DISTILLED FRUIT SPIRIT; METHANOL CONCENTRATION; METHANOL CONTENT; NEW YORK STATE;

DISTILLATION; ETHANOL; FRUIT JUICES; METHANOL;

FRUITS;

ALCOHOL; METHANOL;

CONCENTRATION (COMPOSITION); CULTIVAR; DISTILLATION; FERMENTATION; FOOD PROCESSING; FRUIT; METHANOL;

ALCOHOLIC BEVERAGE; APPLE JUICE; ARTICLE; BRANDY; CIDER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; DISTILLATION; FERMENTATION TECHNIQUE; FRANCE; NONHUMAN; PASTEURIZATION; PRIORITY JOURNAL; SPECIES DIFFERENCE; UNITED STATES;

ALCOHOLIC BEVERAGES; FOOD PRESERVATION; MALUS; METHANOL; NEW YORK;

FINGER LAKES; NEW YORK [UNITED STATES]; NORTH AMERICA; UNITED STATES;

MALUS X DOMESTICA; SYZYGIUM JAMBOS;

EID: 71549120136     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.09.069     Document Type: Article

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