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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2181


Título: Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits
Autores: Rodríguez Madrera, Roberto
Picinelli Lobo, Anna M.
Mangas Alonso, Juan J.
Palabras Claves: Cider brandy
Cider
Spirits
Maturation
Volatile compounds
Sensory analysis
Fecha Edición: Ene-2010
Editor: Elsevier
Cita Bibliográfica: Rodríguez Madrera, Roberto; Picinelli Lobo, Anna; Mangas Alonso, Juan José. Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits. Food Research International. 2010; 43 (1): 70-78.
Resumen: The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was developed. Level 1 corresponded to spirits obtained when alcoholic and malolactic fermentation of the ciders ceased, Level 2 corresponded to spirits obtained from ciders with a volatile acidity of 1.0 g/L acetic acid, while Level 3 corresponded to spirits made from ciders with a volatile acidity of 1.5 g/L acetic acid. Cider maturation significantly influenced the composition of the spirit as regards the ethyl esters of the major organic acids of cider (lactic, acetic and succinic). It also significantly influenced the content of aromas produced by bacterial activity (2-butanol, 2-propen-1-ol, 4-ethylguaiacol and eugenol), the concentration of which was found to increase with higher levels of maturation. The attributes “spicy” and “sweetness” were likewise influenced by the level of cider maturation. The distillates made from the most matured cider (volatile acidity 1.5 g acetic acid/L) scored better for “odour quality”.
URI: https://ria.asturias.es/RIA/handle/123456789/2181
ISSN: 0963-9969
Aparece en las Colecciones:Agroalimentación y Ganadería
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