Hard cider production from EVA apple and four strains of alcoholic yeasts

• Grant number: 13/11037-2
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2013
• End date: September 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Waldemar Gastoni Venturini Filho
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
• Associated researchers: Alessandro Nogueira ; Marcelo Henrique Breda ; Ricardo Figueira

Abstract

The objective of this study is to produce hard cider using one variety of apple and 4 strains of alcoholic yeast so as to identify sensory differences in the product resulting from the use of different strains. Yeasts to be used in the fermentation process are baker's yeast, top-fermenting beer yeast, white wine yeast and a strain used in sparkling wine for second fermentation. Sugar content will be corrected after fermentation (1%, 3% and 8%) to prepare sweet and dry hard ciders. Testings will be in duplicates. Apples will be washed, crushed into knives and hammer crushers and pressed for the juice, which will be inoculated with the four strains. Fermentation will happen in PVC fermenters at 10ºC until limit attenuation (extract stabilization). Treatments (yeast strain) will be divided into 3 portions for sugar correction followed by carbonation in stainless steel barrels and bottling using proper vessels, temperature will be kept at 18ºC throughout all maturation process. Hard ciders will be chemically analyzed for alcohol content, total acidity, volatile acidity, fixed acidity, dry extract, reducing sugar, reduced dry extract and the ratio between alcohol mass and reduced dry extract. Sensory analysis will be carried using nine point hedonic scale for appearance, aroma, flavor and overall evaluation. (AU)