The cider sector has undergone considerable changes over the last few years. With technological advances, the traditional, at times conservative, methods have experienced great changes. New systems have been introduced into the tolares (the cider-making plants), incorporating the continuous washing of the apples, new types of pressing and polyester-coated stainless steel recipients, refrigeration, etc. Also the idea that certain cultural concepts based on concrete observations often need scientific confirmation has also evolved, enabling the adaptation and diversification of traditional procedures while maintaining the quality of the cider at all times.
The criteria for evaluating a product have to be defined and assessed taking the nature of the product into account. In the case of cider, the intrinsic value of the raw material – apples – is the foremost element of this quality. A second group of factors include a number of different, generally spontaneous reactions, favourable or otherwise, that are produced after the picking of the apples, influenced by the ripeness of the fruit and hygiene conditions when handling. Finally, the changes that may be produced in the cider, as a function of the conditions and duration of storage, have to be understood and taken into account.
The aim of the work taken up in this Report is to contribute to the enhancement of knowledge about the factors that affect the quality of cider produced in the Basque Country. The analytical techniques used are the usual ones in this foodstuffs field: enzymatic and liquid-liquid and gas-liquid chromatography. New analytical applications of a more recent technique have also been developed: high-resolution nuclear magnetic resonance (NMR) spectroscopy.
Irati Kortabitarte | alfa
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