Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Iuliana BELEUZU BODA, Marius Cristian BODA
Multiple cider samples obtained from United Kingdom market were analyzed for their parameters before opening and after 24/48 hour storage on ambient conditions. We aimed to study the basic parameters such as color, turbidity and sulfites contained in different type of ciders. The first step to achieve our general aim was to select from the diversity of cider market and to assess the parameters used to conduct this study. The physical and chemical studies allow us to evaluate not only the diversity of the samples but also the how they behave in different ambient conditions. This information is essential for the selection of cider consumption and for better understanding of the selected parameters for further beverage studies, especially apple and pear made ones. Deviant variation from standard was found in more than half from twenty five samples analyzed. The results of previous studies showed that the defective storage conditions of cider might affect not just the bacteria contaminations, but that include also defective physical and chemical composition. The experiments exposed that weaknesses of the opened product that might become a quality, or more than that, a safety issue through its flawed parameters when these common conditions exist.
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