Essays about: "apple cider"
Showing result 1 - 5 of 10 essays containing the words apple cider.
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1. Industriäppelproduktion : nya metoder för att effektivisera svensk odling
University essay from SLU/Dept. of Biosystems and Technology (from 130101)Abstract : I det här arbetet beskrivs en ny typ av odlingssystem för svenska äppelodlare. Som det ser ut idag förlitar sig förädlingsindustrin på tillgång till handplockad konsumtionsfrukt som inte lämpar sig för direktkonsumtion. READ MORE
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2. Cascade Valorization of Apple Pomace into Polyphenols and Pectins by Green Extraction Processes
University essay from KTH/GlykovetenskapAbstract : I det här projektet extraherades värdefulla komponenter från äpple-pomace som är en restprodukt från cidertillverkning. Restprodukten var tillhandahållen av en svensk cidertillverkare. Extraktionen fokuserades mot pektin och fenolföreningar som uppvisar antioxiderande aktivitet. READ MORE
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3. Yeasts in Brännland Cider's spontaneously fermented ice cider
University essay from SLU/Department of Molecular SciencesAbstract : Brännland Cider operates outside Umeå, in the northern part of Sweden. They produce ice cider and hard cider since 2012. Today the business produces approximately 100 000 bottles per year. Apple must is concentrated by freezing, then fermented to a level of ethanol to 7-13 vol% and at least 13° brix residual sugar. READ MORE
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4. Application of Apple pomace for Fungal Cultivation
University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomiAbstract : Apple pomace is a solid by-product acquired from pressing and crushing millions of tons of apple in juice-industries. It represents 25-30 % of the original fruit and consists of peels, seeds and pulp. This raw material has multiple applications due to its high carbohydrate and moisture content. READ MORE
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5. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits
University essay from SLU/Dept. of Food ScienceAbstract : Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. READ MORE