The biochemical and physiological basis for hard cider apple fruit quality
Societal Impact Statement Fermented “hard” cider is currently experiencing a resurgence in popularity. While there is a long history of cultivating apple trees with fruit quality characteristics intended specifically for cider production, there is a dearth of cider‐specific apple production in many...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-03-01
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| Series: | Plants, People, Planet |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/ppp3.10317 |
| _version_ | 1797900523631804416 |
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| author | Adam Duerr Karl David Lior Zakalik Brittany Sarah Cook Shanthanu Krishna Kumar Gregory Michael Peck |
| author_facet | Adam Duerr Karl David Lior Zakalik Brittany Sarah Cook Shanthanu Krishna Kumar Gregory Michael Peck |
| author_sort | Adam Duerr Karl |
| collection | DOAJ |
| description | Societal Impact Statement Fermented “hard” cider is currently experiencing a resurgence in popularity. While there is a long history of cultivating apple trees with fruit quality characteristics intended specifically for cider production, there is a dearth of cider‐specific apple production in many emerging cider producing regions, such as North America. To help bolster the emerging cider industry and identify topics that warrant further research, this review article describes the biochemistry and physiology of apple fruit quality from a cider producing perspective. Summary The United States and Western Europe have a long history of alcoholic “hard” cider production made from the fermented juice of apples (Malus spp.), especially in regions where cultivation of European grapevines (Vitis vinifera) for wine was climatically limited. While all apples contain fermentable sugars, in many regions, cultivars were selected, named, and propagated specifically for fermentation. This review highlights fruit quality attributes that are important for cider production and that are distinct from fresh‐market apple fruit and wine grapes. Polyphenol profiles, yeast assimilable nitrogen composition, carbohydrates, organic acids, pectin, and volatile aroma compounds are discussed as they relate to cider quality. |
| first_indexed | 2024-04-10T08:46:19Z |
| format | Article |
| id | doaj.art-e00f75de3a944fbe92b114a10c391692 |
| institution | Directory Open Access Journal |
| issn | 2572-2611 |
| language | English |
| last_indexed | 2024-04-10T08:46:19Z |
| publishDate | 2023-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Plants, People, Planet |
| spelling | doaj.art-e00f75de3a944fbe92b114a10c3916922023-02-22T08:10:49ZengWileyPlants, People, Planet2572-26112023-03-015217818910.1002/ppp3.10317The biochemical and physiological basis for hard cider apple fruit qualityAdam Duerr Karl0David Lior Zakalik1Brittany Sarah Cook2Shanthanu Krishna Kumar3Gregory Michael Peck4School of Integrative Plant Science, Horticulture Section Cornell University Ithaca New York USASchool of Integrative Plant Science, Horticulture Section Cornell University Ithaca New York USASchool of Integrative Plant Science, Horticulture Section Cornell University Ithaca New York USASchool of Integrative Plant Science, Horticulture Section Cornell University Ithaca New York USASchool of Integrative Plant Science, Horticulture Section Cornell University Ithaca New York USASocietal Impact Statement Fermented “hard” cider is currently experiencing a resurgence in popularity. While there is a long history of cultivating apple trees with fruit quality characteristics intended specifically for cider production, there is a dearth of cider‐specific apple production in many emerging cider producing regions, such as North America. To help bolster the emerging cider industry and identify topics that warrant further research, this review article describes the biochemistry and physiology of apple fruit quality from a cider producing perspective. Summary The United States and Western Europe have a long history of alcoholic “hard” cider production made from the fermented juice of apples (Malus spp.), especially in regions where cultivation of European grapevines (Vitis vinifera) for wine was climatically limited. While all apples contain fermentable sugars, in many regions, cultivars were selected, named, and propagated specifically for fermentation. This review highlights fruit quality attributes that are important for cider production and that are distinct from fresh‐market apple fruit and wine grapes. Polyphenol profiles, yeast assimilable nitrogen composition, carbohydrates, organic acids, pectin, and volatile aroma compounds are discussed as they relate to cider quality.https://doi.org/10.1002/ppp3.10317fermentationMalus × domesticapectinpolyphenoltanninvolatile aroma compound |
| spellingShingle | Adam Duerr Karl David Lior Zakalik Brittany Sarah Cook Shanthanu Krishna Kumar Gregory Michael Peck The biochemical and physiological basis for hard cider apple fruit quality Plants, People, Planet fermentation Malus × domestica pectin polyphenol tannin volatile aroma compound |
| title | The biochemical and physiological basis for hard cider apple fruit quality |
| title_full | The biochemical and physiological basis for hard cider apple fruit quality |
| title_fullStr | The biochemical and physiological basis for hard cider apple fruit quality |
| title_full_unstemmed | The biochemical and physiological basis for hard cider apple fruit quality |
| title_short | The biochemical and physiological basis for hard cider apple fruit quality |
| title_sort | biochemical and physiological basis for hard cider apple fruit quality |
| topic | fermentation Malus × domestica pectin polyphenol tannin volatile aroma compound |
| url | https://doi.org/10.1002/ppp3.10317 |
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