Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1977) Studies on the preparation of cider and brandy from some varieties of Indian apples. Indian Food Packer, 31 (6). 5-8, 16 ref..
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Abstract
Cider and brandy were prepared from 5 var. (Red Delicious, Rich-a-Red, Maharaji, Kesari, and Golden Delicious) of cold stored (2 degree C for 4-6 months) apples. The alcohol content of the cider ranged from 4.5 to 8.23% and the yield of cider was 54.6-74%. Brandy was distilled from cider and the yield of alcohol (absolute) ranged from 87.8 to 95.86%. Volatile acid, higher alcohols, aldehydes, and esters in apple brandy were also determined.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | APPLES-; cider, apples var. & alcohol in; brandy, apples var. & alcohol in; BREED-; ETHYL-ALCOHOL; CIDER-; apples var. & alcohol in cider; BRANDY-; apples var. & alcohol in brandy |
| Subjects: | 600 Technology > 07 Beverage Technology 600 Technology > 08 Food technology > 24 Fruits > 01 Apple |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Dec 2016 13:10 |
| Last Modified: | 27 Dec 2016 13:10 |
| URI: | http://ir.cftri.res.in/id/eprint/6993 |
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