Cider and Perry

Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Volumn 1, Issue , 2010, Pages 231-265

  McKay, Marianne ^a   Buglass, Alan J ^b   Gook Lee, Chang ^c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^c KT and G Corporation   (South Korea)

Author keywords

Anthocyanins in dark apple skins; Anthocyanins, in red or dark skinned fruit in cortex of small minority of red fleshed fruit; Cider and perry; Cider apples, according to their acidity phenolic compound ('tannin') content (bitter taste and astringent mouthfeel) and sugar content; Classification of cider apples titratable acidity (ta), and total phenolic content (tpc) with typical examples; Crushing (grinding or milling), in a 'scratcher' two studded rollers turning in opposite directions; Malolactic fermentation (mlf) making of traditional cider and perry; Microbial agents of alcoholic fermentation cider and berry, strains of saccharomyces cerevisiae, in making alcoholic beverages; Modern apple varieties, from two wild apple species malus silvestris and malus pumila, grown in western asia; Traditional cider, fermented juice of freshly crushed and pressed apples and pressed pears

Indexed keywords

EID: 84886022305     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470976524.ch11     Document Type: Chapter

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