[automatically translated] This study is a preliminary investigation on the characterization of ciders obtained experimentally using apples grown in Sicily. For the experiment were three choices variety of native Sicilian apples (Cardinal, Freeze and Virticchiaro). Before the transformation process, the fruits have been subjected to analysis of morphological characteristics (weight, diameter, height), physical (consistency of the pulp) and microbiological (presence of yeasts on the skins). The juice from apple pulp was analyzed chemically (soluble solid content, polysaccharides, pH and titratable acidity of the juice). The finely ground pulp was subjected to fermentation with and without addition of starter yeast. Annurca commercial variety was used as a control. The performance of the fermentation process was evaluated by the evolution of alcohol. at the end of the fermentation phase, the ciders were analyzed for the content in the ethyl alcohol and to the concentration in yeast and acetic acid bacteria.
|Number of pages||7|
|Journal||INDUSTRIE DELLE BEVANDE|
|Publication status||Published - 2011|