Ciders from two apple cultivars Glo

Ciders from two apple cultivars Gloster and Gala, were prepared. Apples were crushed and juice was extracted, immediately after crushing or after 24 h of maceration. Juice was allowed to ferment at 15C and analysed for higher alcohols and sugars during fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity. More higher alcohols were synthesised in cider made from Gala cultivar than in cider from Gloster cultivar. Maceration increased the synthesis of iso-amyl alcohol, 2-phenyl ethanol, n-propanol, n-butanol, iso-butanol and methanol. Sensory evaluation classi®ed cider made from non-
macerated Gloster cultivar as the best followed by non-macerated Gala cultivar and macerated Gala cultivar. Sensory evaluation score correlated negatively to the sum of higher alcohols.

ผลลัพธ์ (อังกฤษ) 2:

Ciders from two apple cultivars Gloster and Gala, were prepared. Apples were crushed and juice was extracted, immediately after crushing or after 24 h of maceration. Juice was allowed to ferment at 15C and analysed for higher alcohols and sugars during fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity. More higher alcohols were synthesised in cider made ​​from Gala cultivar than in cider from Gloster cultivar. Maceration increased the synthesis of iso-amyl alcohol, 2-phenyl ethanol, n-propanol, n-butanol, iso-butanol and methanol. Sensory Evaluation Cider Made from non Classi®ed.
macerated followed by Gloster Cultivar As The best non-macerated Gala Gala Cultivar Cultivar and macerated. Sensory evaluation score correlated negatively to the sum of higher alcohols.

ผลลัพธ์ (อังกฤษ) 3:

Ciders from two apple cultivars Gloster, and Gala were prepared. Apples were crushed and juice, was extracted immediately. After crushing or after 24 h of maceration. Juice was allowed to ferment at 15C and analysed for higher alcohols and sugars. During fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity.More higher alcohols were synthesised in cider made from Gala cultivar than in cider from Gloster cultivar. Maceration. Increased the synthesis of ISO - amyl alcohol 2-phenyl ethanol,,,, n-propanol n-butanol iso-Butanol and methanol. Sensory. Evaluation classi apertium ed cider made from non -
macerated Gloster cultivar as the best followed by non-macerated Gala cultivar. And macerated Gala cultivar.Sensory evaluation score correlated negatively to the sum of higher alcohols.