Development of apple crimping fermented using European processing technology and Brazilian consumer acceptance attributes. The present invention relates to the development of an apple crimper formulated from low alcohol fermented apple must, with residual sugars and natural aromas derived from correction with cryoconcentrated apple juice. The aromas of fermented and cryoconcentrated formed a different sensory profile, reminiscent of fruit but not apple. The addition of cryoconcentrated juice is one of the innovations in this drink, as this way any type of commercial apple cultivar can be used to make the product and maintain a high sensory quality. The color was described by a sensory panel as being similar to beer, but cloudy in order to preserve the phenolic compounds of mash and those from the addition of cryoconcentrated juice. Thus, the antioxidant activity of this drink is twice as high as that found only in apple fermented. The foam standardization was obtained by the addition of stabilizer, being discreet and persistent. Gasification was obtained with equipment developed for both alcoholic fermentation and artificial gasification process.
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