Abstract

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The cider industry is becoming more prolific in many parts of the world, and with the growing demand for cider comes a growing demand for high-quality ciders from traditional cider-growing regions. The main goal of the project was to study the chemical and sensory characteristics of the sparkling and natural ciders stored in different types of containers after three month of preservation at 23⁰C in the temperature controlled storage room. Sparkling is a sweet, carbonated cider formulated for the export market, while the natural is a traditional dry and acidic cider, but appealing to cider enthusiasts. Both ciders wereput into different containers, including plastic kegs, beer bottles, and plastic bottles systems. Over the course of three months, samples were taken from the ciders and subject to chemical and sensory analyses for quality control, with kegs and glass bottles retaining cider quality well. Theresults show that plastic and metal kegs seem to have preserved Natural cider better than the control standard bottles, while plastic bottles system did a worse job preserving the cider. Beer bottles did a good job in preserving the cider, as well.

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