THE PRODUCTION OF QUALITY

1

• THE PRODUCTION OF QUALITY
• FERMENTED BEVERAGES FROM NEBRASKA
• GROWN APPLES
• Pat Littrell
• Food Science and
  Technology
• University
  of Nebraska

2
Introduction

• The intent of this research is the development of
  quality fermented apple beverage from apple
  cultivars currently grown in Nebraska.
• Pat Littrell, graduate student
• for Dr. Durward Smith

3
POPULARITY OF CIDER

• FRANCE
• ENGLANDLONG ASHTON RESEARCH CENTER DEVOTED YEARS
  TO CIDER RESEARCH
• COLONIAL AMERICANSTHE DRINK OF CHOICE
• POPULARITY STILL STRONG IN EUROPE

4
WHAT HAPPENED IN AMERICA?
5
WHAT HAPPENED IN AMERICA?

• A TERRIBLE BLIGHT?

6
WHAT HAPPENED IN AMERICA?

• A TERRIBLE BLIGHT?
• GRAIN AVAILABILITY?

7
WHAT HAPPENED IN AMERICA?

• A TERRIBLE BLIGHT?
• GRAIN AVAILABILITY?
• TEMPERANCE MOVEMENT?

8
WHAT HAPPENED IN AMERICA?

• A TERRIBLE BLIGHT?
• GRAIN AVAILABILITY?
• TEMPERANCE MOVEMENT?
• PROHIBITION?

9
CLASSIFICATION OF
CIDER APPLES

10
Ideal Cider Juice

• 9.5-18.5
• 0.2-1.0
• Up to 2
• 0.1-1
• 500-2000
• 1200
• 3.3-3.8
• 0.3-0.5
• 1100-1700
• 300-700

• Simple sugars (g/100ml)
• Sorbitol (g/100ml)
• Starch
• Pectin (g/100ml)
• Amino Acids (mg/L)
• Potassium (mg/L)
• pH
• Titratable Acidy
• Tannins (mg/L)
• Chlorigenic Acid (mg/L)

11
CULTIVARS USED

• JONATHAN (1826)
• CORTLAND (1890)
• WINESAP (1817)
• RED DELICIOUS (1895)

12
THE PRIMARY COMPENTS APPLE JUICE

• SUGARS
• ACIDS
• TANNINS
• FLAVORS

13
SUGARS

• Glucose and Fructose
• Specific Gravity
• Brix Refractometer

Sugar will not be quantified but relative
amounts will be used to compare cultivars and to
monitor the fermentation
Acid will not be quantified but relative
amounts will be used to compare cultivars and to
monitor the fermentation
14
ACIDS

• Malic acid
• pH
• Titratable Acidity
• Acid will not be quantified but relative amounts
  will be used to compare cultivars and to monitor
  the fermentation

15
Overall changes in titratable acidity
16
TANNIN ANALYSIS
GALLIC ACID
FOLIN-CIACALTEAU REAGENT
NA2CO3
DEVELOP FOR 2 HOURS
READ ABSORBANCE
17
(No Transcript)
18
FLAVORS

• Over 400 flavor compounds have been isolated from
  apple juice
• Flavor Standards
• Purge and trap method
• Gas chromatography

ETHYLBUTYRATE ISO-BUTYL ACETATE TRANS
2-HEXENAL PROPYL BUTYRATE HEXENAL
19
FERMENTATION
YEAST
APPLE JUICE
K2SO4
S. uvarum
OVERNIGHT
pH
S. montrachet
16 DAYS
RACK
5 DAYS
RACK
16 DAYS
RACK
20
(No Transcript)
21
(No Transcript)
22
(No Transcript)
23
(No Transcript)
24
JONATHAN

• AMBER COLOR
• BEST FLAVOR
• HIGHEST TITRATABLE ACIDITY BUT EXHIBITED THE
  LEAST CHANGE

25
CORTLAND

• LIGHT, GOLDEN COLOR
• DELICATE,FLOWERY AROMA
• GREATEST CHANGE IN TITRATABLE ACIDITY

26
RED DELICIOUS

• The muddiest juice
• The most aromatic
• The highest pH
• The most rapid fermentation
• The most susceptible to the formation of film
  yeast
• Exhibited the least clarity post fermentation
• Possessed the least amount of flavor

27
(No Transcript)
28
ALCOHOL DETERMINATION

• HYDROMETER
• WILLIAMS TUBE
• REFRACTOMETER

CH-CH-OOH
29
ALCOHOL DETERMINATION

• CHANGE IN SPECIFIC GRAVITY
• USING A HYDROMETER
• The hydrometer determines the
• relative density of any liquid in
• comparison with water.
• The last two figures of the
• hydrometer reading divided by 5
• equals the percentage of sugar.
• The percentage of sugar, which
• has been removed from the juice
• by fermentation, divided by 2,
• equals the percentage of alcohol.

1060
1000
30
ALCOHOL DETERMINATION

• AOAC APPROVED METHOD
• ANALYSIS OF ORIGINAL APPLE
• JUICE IS NOT NECESSARY
• RESULTS ACHIEVED QUICKLY.
• PRINCIPLE AS THE SOLVENT
• SOLUBILIZES THE ETHANOL,
• THE ETHANOL MOVES FROM
• THE SAMPLE INTO THE
• SOLVENT PHASE.

Williams Alcohol
31
(No Transcript)
32
FLATWATER
HARD CIDER
33
HARD CIDER FROM THE HEART OF THE PRAIRIE 7
Alcohol
34
NEBRASKA
CIDER
WORTH REACHING FOR
7 Alcohol
35
QUESTIONS?