Enhanced Apple Cider Fermentation by Selective Light Exposure

Simple item page
dc.contributor.authorWright, Melissaen
dc.contributor.authorWilliams, Roberten
dc.contributor.authorHurley, E. Kennethen
dc.contributor.authorEifert, Joseph D.en
dc.contributor.authorLahne, Jacoben
dc.date.accessioned2020-01-21T21:28:34Zen
dc.date.available2020-01-21T21:28:34Zen
dc.date.issued2019-04-26en
dc.date.updated2020-01-21T21:28:32Zen
dc.description.abstractFermentation represents a large segment of post-harvest agricultural processing nationwide. Virginia is a leading state in the production of apples and has shown significant growth in the area of hard cider production. Consumer preference drives the hard cider market and new hard ciders are being introduced frequently. In an effort to enhance the quality of hard cider, this project sought to understand the effect of selected light (color and intensity) exposure during fermentation of apple cider on color and sensory characteristics of the resulting hard cider. Apple juice was inoculated with Saccharomyces cerevisiae and placed into a vertical glass fermentation vessel. Light of selected colors (red, yellow, green, blue, and ultraviolet) and intensities (low, medium and high) was applied to the apple juice during fermentation. Juices were allowed to ferment for 187 ± 3 h, followed by sensory and color analysis. Hard cider exposed to ultraviolet light during fermentation was most different from the dark control (fermented with no light exposure) and most preferred by sensory panelists on the basis of taste. Ultraviolet light-treated ciders were less yellow in color as compared to the dark control. Modifying the color and intensity of light may yield hard ciders with improved sensory characteristics and provide cider makers with processes to enhance quality of traditionally fermented products. This project was funded by a grant from the Virginia Agricultural Council.en
dc.identifier.orcidWright, Melissa [0000-0003-2396-2547]en
dc.identifier.urihttp://hdl.handle.net/10919/96531en
dc.language.isoenen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectfermentationen
dc.subjecthard cideren
dc.subjectlight exposureen
dc.titleEnhanced Apple Cider Fermentation by Selective Light Exposureen
dc.typePosteren
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Techen

Files

Original bundle
Now showing 1 - 1 of 1
Name:
FST Poster Competition Poster Final.pptx
Size:
6.63 MB
Format:
Microsoft Powerpoint XML
Description:
Poster
Download

Collections

All Faculty Deposits
Scholarly Works, Food Science and Technology