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Studies on the preparation of cider and brandy from some varieties of Indian apples.

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.com/id/eprint/6993

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