Making Cider Vinegar at Home
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Ice Cider Product Development – Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Ice cider product development – Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Master Program – Food – Innovation and Market Independent Project in Food Science • Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 433 Uppsala, 2016 1 Ice cider product development – -Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Supervisor: Supervisor: Kimmo Rumpunen, Researcher, Department of Plant Breeding, Balsgård, Kristianstad Examiner: Examiner: Jana Pickova, Professor, Department of Food Science, SLU, Uppsala Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science Course code: EX0396 Program/education: Master’s Programme Food – Innovation and Market Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 433 Online publication: http://stud.epsilon.slu.se Keywords: ice cider, apple, fermentation, cryoconcentration, yeast Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science 2 Abstract Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions. -
The Story of Cider
The Story of Cider By Paul Dunseath ©1992, 1996 For all of its many benefits, both to our health and peace of mind, wine has at least one major deficiency: the same alcohol which preserves it and gives wine its balance and life in a glass makes it impractical to drink in large quantities on hot summer days. To be sure, "summer coolers" or mixes of wine and ginger ale or fruit juice, are enjoyed by many people, but these drinks are both wasteful of wine and relatively expensive. A foaming glass of cold cider is both cheaper and, to our mind, more satisfying. History records that there were extensive vineyards in Britain until the 12th century when Gascony in France was acquired as part of the dowry in the marriage of Eleanor of Aquitaine to Henry II. At that time the ordinary wine of Bordeaux, known as "clairette", enjoyed an excellent reputation and good quality. Tariff-free imports of clairette virtually wiped out the small domestic English wine industry, and few remnants of it remain today. Clairette, of course, has come down to us as the generic British term "Claret", and both its reputation and its quality remain superior. Not all the British wine producers were troubled by the influx of Bordeaux wines, since many of them were also cider producers. (The Domesday Book regarded cider orchards as being vineyards). The beverage that many people regard as being in effect the "vin ordinaire" of Britain, cider, was unchallenged, and is produced to this day over a large area of Southern England (particularly Somerset, Devon, Sussex and Kent). -
Product Specification
PRODUCT SPECIFICATION Page 1 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP. WOODCLIFF LAKE NJ 07675 Phone: +1 (212) 741-8295 Fax: +1 (212) 206-0589 PRODUCT INFORMATION Product Category: 00050-11610 UPC - Shipping: 10041224706009 UPC - Unit: 041224706002 Unit Pack: 2 / 5 L Carton Kosher: Gross Weight: 27 lbs. Drained Weight: N/A Net Volume: 10 L Case Dimensions: H: 11" W: 7.5" L: 12" Cubic Feet: 0.573 Unit Dimensions: H: 10" W: 6" L: 6.5" Gross Unit Weight: 0 oz. Unit Color: Other: Pallet: Tie 18 High 4 Extra 0 Pallet Quantity: 72 Shelf Life Unopened: 36 MONTHS Storage Temp (F): 70 Opened: 12 MONTHS NUTRITIONAL INFORMATION Serving Size: 1.00 TBSP (15mL) DR Servings per Case: 0 per Unit: 0 %Daily %Daily Value* Value* Calories 20kcal Sugar 4g Calories from Fat 0kcal Protein 0g Total Fat 0g 0% Vitamin A 0% Saturated Fat 0g 0% Vitamin C 0% Trans Fat 0g Calcium 0% Cholesterol 0mg 0% Iron 0% Sodium 0mg 0% Moisture N/A Total Carbohydrates 5g 2% Ash N/A Dietary Fiber 0g 0% *Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. All information contained herein is the property of American Roland Food Corp. and may not be copied without permission. Above information is based on a compilation of data and is formatted in compliance with FDA. PRODUCT SPECIFICATION Page 2 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP. -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
New OVPRE Officials Designated the Designation of a New Set of Officials for the Year 2019 Meanwhile, Dr
ISSN 2651-8023 The official monthly newsletter of the Office of the Vice President for Research and Extension VOL. 2 No. 1 January 2019 New OVPRE officials designated The designation of a new set of officials for the year 2019 Meanwhile, Dr. Yolanda A. Ilagan, former director of the was recently released by the Office of the President thru an Knowledge Management Center (KMC), has been designated as office memorandum. Most of the officials retained their posts the new Director for Research replacing Dr. Ma. Cynthia R. dela while others were either transferred to another office/campus or Cruz who is now the campus administrator of CvSU Imus. On replaced. the other hand, Dr. Ma. Fatima I. Cruzada replaced Dr. Ilagan as the new Director of KMC. She is a faculty researcher and Research and Extension as a major unit of the University welcomes the newly appointed directors. Dr. Ruel M. Mojica instructor at the Department of Biological SciencesCollege of retained his post as Vice President for Research and Extension Arts and Sciences. and Dr. Lilibeth P. Novicio as Director for Extension. Engr. Gerry M. Castillo, former staff of the Office of the Vice President for Research and Extension (OVPRE) and instructor at the College of Engineering and Information GMA News TV features kaong Technology (CEIT), was assigned as director of the National GMA News TV, thru its program Pinas Sarap aired on Coffee Research, Development and Extension Center January 17, 2019 and hosted by Ms. Kara David, featured kaong (NCRDEC) whose previous director was Dr. Miriam D. Baltazar. vinegar and the projects and activities of the CvSU Sugar Palm The new assignments will take effect on February 1, 2019. -
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV). -
Homemade Vinaigrettes & Dressings
Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar. -
Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery Website; Science.Howstuffworks.Com;
The Basic Science (It’s Magic!) Behind Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery website; Science.HowStuffWorks.Com; Instructional video available on Driftwood Public Library’s new YouTube Channel: https://www.youtube.com/watch?v=OY39X-eSLLI&t=144s “Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the earliest examples of biotechnology.” – Edgewood Creamery Like sourdough bread, making cheese is one of the earliest forms of microbiology. The transformation of milk into cheese is one of the most extraordinary of all human discoveries. No one knows exactly when, but it is believed to have happened at about the same time as the domestication of animals such as goats in the fertile crescent region of the Middle East, around 6,000-7,000BC. It is unknown when the first cheese was made, but the legend goes that a nomad was carrying milk in a pouch made of a calf’s stomach lining. Over time (and at the right temperature) the milk fermented. Not wanting to waste the chunky milk, the nomad tried it and liked it. This legend about the first cheese is not unlike that of the first sourdough leavened bread. The components of Cheese: Milk: Made up of water, fats, proteins, bacteria, lactose (a sugar), minerals and more. Unpasteurized milk also contains the enzyme lactase, which helps you digest milk. Salt: Besides adding flavor, “salt is also a great preservative and, under the right conditions, can help turn a previously highly perishable substance (milk) into a stable cheese that doesn’t require regular refrigeration.” Note: When making one-hour cheese, we only use salt for flavor and to control the amount of whey we leave in the curds for texture. -
Hard Cider Production: Sanitation, Fermentation, & Stabilization
HARD CIDER PRODUCTION: SANITATION, FERMENTATION, & STABILIZATION By: Denise Gardner, Extension Enologist January 2015 Why Sanitation is Important… • “Garbage-in equals garbage-out” • Enhances your opportunity to minimize quality (and spoilage) problems • Allows the cider maker more time to focus on stylistic decisions and creating a good quality cider • Most problems that occur in hard cider production can be easily prevented with good sanitation practices Cleaning vs. Sanitizing • Cleaning – [physical] removal of mineral and organic material or debris from equipment surfaces • Sanitizing – reduction of microorganisms through such means as addition of chemicals or heat (i.e. steam) (Sterilizing – killing 100% of all viable microorganisms, associated spores, and viruses is rarely achieved in commercial processes) Fugelsang & Edwards, 2007 Cleaning vs. Sanitizing • Overall Considerations: 1) Clean – Rinse – Sanitize 2) Cleaning equipment does not imply that the equipment has been sanitized 3) Improperly cleaned equipment cannot subsequently be sanitized 4) Must always clean equipment before sanitizing (increases the efficiency of the sanitization step) Fugelsang & Edwards, 2007 FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations to acceptable lower numbers; used in sanitizing steps – List of FDA Approved No-Rinse Sanitizers 1) Chlorine (Cl) 2) Chlorine Dioxide (ClO2) 3) Iodophors 4) QUATS 5) Peroxyacetic Acid FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations -
Continued Consumption of Beverage Containing Black Vinegar Reduces Fatigue After Exercise Confirmed in a Human Clinical Study
NEWS RELEASE September 6, 2018 Continued Consumption of Beverage Containing Black Vinegar Reduces Fatigue after Exercise Confirmed in a human clinical study ITO EN, LTD. (president: Daisuke Honjo; head office: Shibuya-ku, Tokyo) has confirmed that the continued consumption of black-vinegar-based beverages alleviates fatigue after exercise in a human clinical study. Details of the study results will be presented at the 73rd Annual Meeting of the Japanese Society of Physical Fitness and Sports Medicine in Fukui City on Friday, September 7. Scientific verification of black vinegar’s effect of reducing fatigue Vinegar, including black vinegar, is a traditional fermented food that is used as seasoning in a wide variety of food. Recently, consumers have become more interested in the health effects of vinegar, enjoying diluted vinegar as a beverage to lessen fatigue in daily life or after exercise. However, it has not been sufficiently scientifically verified whether vinegar can decrease tiredness. ITO EN performed a clinical study using a beverage containing black vinegar to scientifically verify whether the acetic acid in the test beverage (beverage containing black vinegar) effectively alleviated fatigue after exercise. Confirmed reduction of fatigue after exercise following seven continuous days of consumption of a beverage containing black vinegar Results of the clinical study showed that seven continuous days of consumption of the test beverage significantly reduced fatigue for 30 minutes after exercise and before bedtime compared to the control* beverage (see the figure below). Interestingly, stiff shoulders, one of the endpoints, also decreased before sleep and after waking up on the following day, suggesting a connection to the test beverage. -
Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes
STARLIGHT STARLIGHT STARLIGHT STARLIGHT DISTILLERY DISTILLERY DISTILLERY DISTILLERY EST. 2001 EST. 2001 EST. 2001 EST. 2001 Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes The Orchard Mule* The Orchard Mule* The Orchard Mule* The Orchard Mule* 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Hawaiian Star* Hawaiian Star* Hawaiian Star* Hawaiian Star* 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Top with Sprite and Top with Sprite and Top with Sprite and Top with Sprite and Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Bee’s Knees* Bee’s Knees* Bee’s Knees* Bee’s Knees* 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup Garnish with a lemon twist. -
Download a Booklet of Balsamic Vinegar of Modena Recipes
THE CULINARY INSTITUTE OF AMERICA Recipes from Consorzio Tutela Aceto Balsamico di Modena Recipes developed by The Culinary Institute of America as an industry service to Consorzio Tutela Aceto Balsamico di Modena. TABLE OF CONTENTS RECIPES ...................................................................................................................................................................... 1 BALSAMIC VINAIGRETTE .......................................................................................................................................... 2 BALSAMIC VINEGAR-ROASTED BRUSSELS SPROUTS, PEARL ONIONS AND PINK PEPPERCORNS ........................... 3 FARRO SALAD WITH BALSAMIC APRICOTS, FETA AND PISTACHIOS ...................................................................... 4 TANGY & SPICY ASIAN BALSAMIC MARINADE ...................................................................................................... 5 BALSAMIC BOURBON BBQ SAUCE ........................................................................................................................... 6 DRY RUB FOR BBQ RIBS ........................................................................................................................................... 8 BALSAMIC, SOY AND PLUM MARINADE FOR STEAK ............................................................................................... 9 POUTINE WITH BALSAMIC-SHORTRIB GRAVY & CHEESE CURDS ......................................................................... 10 GREMOLATA ..........................................................................................................................................................