Winesap

Abstract: Polyphenols and maturity parameters were determined in 20 apple cultivars with potential for hard cider production grown in Virginia, U.S.A. Concentrations of five classes of polyphenols were significantly different across cultivar for both peel and flesh. Total polyphenol concentration ranged from 0.9 μg/g wwb in flesh of Newtown Pippin to 453 μg/g wwb in peel of Red Delicious. Harrison, Granny Smith, Rome, Winesap, and Black Twig cultivars contained the highest concentration of total flavan-3-ols in flesh, indicating potential to impart desired astringency and bitterness to cider under processing conditions where extraction of polyphenols from peel is minimal. These results can inform selection of fruit juice, extracts, and byproducts for investigations of bioactivity and bioavailability of polyphenols, and provide baseline data for horticultural and processing research supporting the growing hard cider industry in Virginia. Based on these data, cultivars Harrison, Granny Smith, Rome, Winesap, and Black...

Abstract: The explosion-puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these products more competitive and facilitate commercialization of the process, a continuous explosion-puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO2 absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.