INNOVATIVE TECHNOLOGIES USED IN THE PRODUCTION OF APPLE JUICE AND CIDER
Olesya Yu. Kaluzhina, Aleksandr Lukin, Sergey G. Pirozhinskiy, Nelya Sh. Nikulina, Alina R. Gazeeva
VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY
Abstract
The apple, as an adaptable crop with many varieties, makes the production of apple cider popular all over the world. During the fermentation process, various chemical changes occur depending on the composi- tion of the apple juice, the type of microorganisms used and the technologies applied. After fermentations and during the maturation period, the sensory profile of the cider undergoes changes. This article reviews new technologies used in the processing of apple juice and cider, such as pulsed electric field, microwave extraction, enzymatic and ultrasonic processing, as well as high-pressure processing and high-pressure homogenization.