Premium
Factors influencing the Flavour of Cider: the Effect of Fermentation Treatments on Fusel Oil Production
Author(s) -
Pollard A.,
Kieser Margaret E.,
Beech F. W.
Publication year - 1966
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1966.tb03475.x
Subject(s) - fusel alcohol , flavour , fermentation , chemistry , food science , yeast , production (economics) , biochemistry , economics , macroeconomics
S ummary . The flavour of cider is due to both nonvolatile and volatile components. Fermentation treatments cause changes in acidity and influence the formation of higher alcohols or fusel oil. Only the latter are discussed in detail. Preliminary results show that temperature and yeast strain are important factors in their production.