Ciders produced by two types of presses and fermented in stainless steel and wooden vats

ABSTRACT The aim of this study was to evaluate the influence of two factors — pressing (with either a traditional or a pneumatic press) and vat material (stainless steel and chestnut wood) — on the global parameters and volatile and acidic compounds of ciders throughout their fermentation in relatio...

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Bibliographic Details

Published in:	Journal of the Institute of Brewing Vol. 109; no. 4; pp. 342 - 348
Main Authors:	Campo, G. del, Santos, J.I, Berregi, I, Velasco, S, Ibarburu, I, Duenas, M.T, Irastorza, A
Format:	Journal Article
Language:	English
Published:	Oxford, UK Blackwell Publishing Ltd 2003 Institute of Brewing
Subjects:	Alcoholic fermentation Beers Biological and medical sciences cider manufacture ciders Fermented food industries Food industries Fundamental and applied biological sciences. Psychology malolactic fermentation Alcoholic fermentation Vat
Online Access:	Get full text
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