Despite the economic advantages of the use of commercial apple juice concentrates in the cider industry, the definitive research on the differences in the performance is yet to be properly explored. This kind of research could potentially help to evaluate the effect of the juice concentration process on the fermentation and properties of the final product. There are no studies available that would directly compare freshly pressed apple juice and the concentrate made from the same juice pressing batch. Most of these studies, however, have been largely focused on fermentation management aspects-the use of different apple varieties, ripening stage, yeast strains, and nitrogen supplementation. The number of studies on cider properties and their development during fermentation has recently increased to a considerable extent. In the UK, the pre-fermentation mixture should contain at least 35% apple juice. In this instance, apple juice may be partially obtained from the concentrate only if the latter does not exceed 50% by volume. On the other hand, for example, French cider production policy declares that the product named “cider” must derive from the fermentation of fresh apple juice or a mixture of several juices. In Estonia, cider can be prepared from apple juice obtained from freshly pressed apples or apple juice concentrate with no particular limit on the percentage of apple components. The specific definition for cider is country dependent and also legislation on cider differs-some countries have strict legislation and cider is well defined, whereas other countries are still developing specific legislation for cider. However, freshly pressed apple juice allows more options due to blending juices from different apple varieties whereas the choice between different available apple cultivar concentrates is limited. Concentrates are available in large quantities, easily transportable (stable), and more affordable when purchased in bulk. The use of juice concentrates in the cider industry possesses several economic advantages, especially where mass production is concerned. The juice for the fermentation can be obtained in two different ways-either by having the juice freshly pressed and clarified or by reconstituting a juice concentrate to desired properties. However, some nutritional supplementation might be required to support the vitality of yeast.Ĭider is a beverage produced by fermenting apple juice. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production.
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