Título:	Physicochemical and sensory characteristics of Argentine ciders
Autor(es):	Uthurry, Carlos Aníbal
Fecha de publicación:	6-sep-2022
Revista:	2 nd Edition of Webinar on Food Science and Nutrition
Resumen:	Argentine cider, a typical beverage from northern Patagonia, has been undervalued by consumers in recent years because its quality had decreased due to the use of defective apples and the lack of strict controls during cider making. Cider consumption is significant during the Christmas holydays; however, wine, beer and champagne are the most consumed alcoholic beverages throughout the year. Large - scale cider makers, to increase their share in the local market of alcoholic beverages, started to seek improvement strategies to get better quality ciders. Entrepreneurs new to the sector were boosted by this phenomenon searching new artisanal ciders with fruity flavor and less sweetened than industrial ciders. Argentina mostly produces carbonated cider – cider added with exogenous carbon dioxide- obtained from the addition of either sucrose, high fructose corn syrup or concentrated apple juice, citric acid, carbon dioxide, sulfite, and potassium sorbate to the base cider – cider resulting from the alcoholic fermentation of apple juice – before bottling. Some years ago, we started the research of this beverage at Universidad Nacional de Río Negro, Patagonia, to make a survey of ciders and characterize them chemically and sensorially. We formed the first sensory panel of trained evaluators for cider in the country. The results achieved in two projects were welcome by large- and small-scale cider makers. The goal of my speech is to give an approach of Argentine cider making, the most important results of our research, and the present work concerning nontraditional apple varieties and yeast strains with potential for cider making.
URI:	http://rid.unrn.edu.ar/handle/20.500.12049/10839
Aparece en las colecciones:	Objetos de conferencia

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