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Apple Cider
Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in the United States, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the US. Outside of the United States and Canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. Fresh liquid cider is extracted from the whole apple itself, including the apple core, trimmings from apples, and oddly sized or shaped “imperfect” apples, or apple culls. Fresh cider is opaque due to fine apple particles in suspension and generally tangier than commercially cooked and filtered apple juice, but this depends somewhat on the variety of apples used. Cider is sometimes pasteurized or exposed to UV light to kill bacteria and ext ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider And Apple Juice
Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth of Nations, Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Entre-Douro-e-Minho Province, Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orchard
An orchard is an intentional plantation of trees or shrubs that is maintained for food production. Orchards comprise fruit- or nut-producing trees which are generally grown for commercial production. Orchards are also sometimes a feature of large gardens, where they serve an aesthetic as well as a productive purpose. A fruit garden is generally synonymous with an orchard, although it is set on a smaller non-commercial scale and may emphasize berry shrubs in preference to fruit trees. Most temperate-zone orchards are laid out in a regular grid, with a grazed or mown grass or bare soil base that makes maintenance and fruit gathering easy. Most modern commercial orchards are planted for a single variety of fruit. While the importance of introducing biodiversity is recognized in forest plantations, it would seem to be beneficial to introduce some genetic diversity in orchard plantations as well by interspersing other trees through the orchard. Genetic diversity in an orchard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juicing2
Juicing is the process of extracting juice from plant tissues such as fruit or vegetables. Overview There are many methods of juicing, from squeezing fruit by hand to wide-scale extraction with industrial equipment. Juicing is generally the preferred method of consuming large amounts of produce quickly and is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device. It may also refer to the act of extracting and then drinking juice or those who extract the juice. Juicing is different from buying juice in the supermarket because it focuses on fresh pressed fruits and vegetables. Residential juicing is often practiced for dietary reasons or as a form of alternative medicine. Becoming first popular in the early 1970s, interest in juicing has since increased. Films such as '' Fat, Sick and Nearly Dead'', ''Food Matters'', and '' Hungry for Change'' have in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Log Reduction
Log reduction is a measure of how thoroughly a decontamination process reduces the concentration of a contaminant. It is defined as the common logarithm of the ratio of the levels of contamination before and after the process, so an increment of 1 corresponds to a reduction in concentration by a factor of 10. In general, an -log reduction means that the concentration of remaining contaminants is only times that of the original. So for example, a 0-log reduction is no reduction at all, while a 1-log reduction corresponds to a reduction of 90 percent from the original concentration, and a 2-log reduction corresponds to a reduction of 99 percent from the original concentration. Mathematical definition Let and be the numerical values of the concentrations of a given contaminant, respectively before and after treatment, following a defined process. It is irrelevant in what units these concentrations are given, provided that both use the same units. Then an and -log reduction is ach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazard Analysis And Critical Control Points
Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drug Administration (United States)
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, caffeine products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products. The FDA's primary focus is enforcement of the Federal Food, Drug, and Cosmetic Act (FD&C), but the agency also enforces other laws, notably Section 361 of the Public Health Service Act, as well as associated regulations. Much of this regulatory-enforcement work is not directly related to food or drugs, but involves such things as regulating lasers, cellular phones, and condoms, as well as control of disease in contexts varyin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultraviolet Germicidal Irradiation
Ultraviolet germicidal irradiation (UVGI) is a disinfection method that uses short-wavelength ultraviolet ( ultraviolet C or UV-C) light to kill or inactivate microorganisms by destroying nucleic acids and disrupting their DNA, leaving them unable to perform vital cellular functions. UVGI is used in a variety of applications, such as food, surface, air, and water purification. UV-C light is weak at the Earth's surface since the ozone layer of the atmosphere blocks it. UVGI devices can produce strong enough UV-C light in circulating air or water systems to make them inhospitable environments to microorganisms such as bacteria, viruses, molds, and other pathogens. Recent studies have proven the ability of UVC light in inactivating the novel Coronavirus ( COVID-19). UVGI can be coupled with a filtration system to sanitize air and water. The application of UVGI to disinfection has been an accepted practice since the mid-20th century. It has been used primarily in medical sanita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Cider Vinegar
Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ('' Acetobacter'' species). Acetic acid and malic acid combine to give vinegar its sour taste. There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or lose body weight, or is effective to manage blood glucose and lipid levels. Nutrition Apple cider vinegar is 94% water and 5% acetic acid with 1% carbohydrates and no fat or protein (table). In a 100 gram (ml) reference amount, it provides 22 calories, with negligible content of micronutrients. Processing Apples are l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetification
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider Apple
Cider apples are a group of apple cultivars grown for their use in the production of cider (referred to as "hard cider" in the United States). Cider apples are distinguished from "cookers" and "eaters", or dessert apples, by their bitterness or dryness of flavour, qualities which make the fruit unpalatable but can be useful in cidermaking. Some apples are considered to occupy more than one category. In the United Kingdom the Long Ashton Research Station categorised cider apples in 1903 into four main types according to the proportion of tannins and malic acid in the fruit. For cider production it is important that the fruit contains high sugar levels which encourage fermentation and raise the final alcohol levels. Cider apples therefore often have higher sugar levels than dessert and cooking apples. It is also considered important for cider apples to contribute tannins, which add depth to the finished cider's flavour. Classification of cider apples Long Ashton Research Stati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winesap
Winesap is an old apple cultivar of unknown origin, dating at least to American colonial times. Its apples are sweet with a tangy finish. They are used for eating, cooking, and are especially prized for making cider. albermarleciderworks.com Winesap "Winesap was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey.... A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making." History Although the particular origin of the Winesap is not clear, authors note that it was known during the Colonial period and is thought to have come from Ne ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jonathan (apple)
The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking. Sugar 14%, acid 9g/litre, vitamin C 5mg/100g. History There are two alternative theories about the origin of the Jonathan apple. The first is that it was grown by Rachel Negus Higley. Mrs. Higley gathered seeds from the local cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1796 where she planted them. She continued to carefully cultivate her orchard to maturity and named the resulting variety after a young local boy that frequented her orchard: Jonathan Lash. The other, and more accepted, theory is that it originated from an Esopus Spitzenburg seedling in 1826 from the farm of Philip Rick(s) in Woodstock, Ulster County, New York. Although it may have originally been called the "Ricks" apple, it was soon renamed by Judge Buel, President of Albany Ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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