Appendix E — Bibliografi

E.1 References

Molina AM, Swiegers JH, Varela C, Pretorius IS, Agosin E. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Applied Microbiology and Biotechnology. 2007 Dec;77(3):675–87.

Challinor SW. Cider Yeasts and the Fermentation of Apple Juice. Journal of Applied Bacteriology [Internet]. 1955 [cited 2024 Sep 26];18(1):212–23. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2672.1955.tb02079.x

Charley V. TEST. Journal of the Institute of Brewing. 1935 Apr;41:62–71.

Karl AD, Zakalik DL, Cook BS, Krishna Kumar S, Peck GM. The biochemical and physiological basis for hard cider apple fruit quality. PLANTS, PEOPLE, PLANET [Internet]. 2023 [cited 2024 Sep 30];5(2):178–89. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/ppp3.10317

Lea A. Craft cider making. 3rd ed. The Crowood Press; 2015.

Terzić M, Majkić T, Beara I, Zengin G, Miljić U, Đurović S, et al. Elderberry (Sambucus nigra L.) wine as a novel potential functional food product. Food Bioscience [Internet]. 2022 Dec [cited 2024 Oct 9];50:102047. Available from: https://www.sciencedirect.com/science/article/pii/S2212429222005077

Appenteng MK, Krueger R, Johnson MC, Ingold H, Bell R, Thomas AL, et al. Cyanogenic Glycoside Analysis in American Elderberry. Molecules [Internet]. 2021 Mar [cited 2024 Oct 9];26(5):1384. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961730/

Keller J. JACK KELLER’s REQUESTED RECIPES. 1994.

Bozhuyuk MR, Ercisli S, Ayed RB, Jurikova T, Fidan H, Ilhan G, et al. Compositional diversity in fruits of rowanberry (Sorbus aucuparia L.) genotypes originating from seeds. Genetika [Internet]. 2020 [cited 2024 Oct 13];52(1):55–65. Available from: https://doiserbia.nb.rs/Article.aspx?id=0534-00122001055B

10.

Mikulic-Petkovsek M, Krska B, Kiprovski B, Veberic R. Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes. Journal of Food Science. 2017 Mar;82(3):647–58.

11.

Lees GL, Suttill NH, Wall KM, Beveridge TH. Localization of condensed tannins in apple fruit peel, pulp, and seeds. Canadian Journal of Botany [Internet]. 1995 Dec [cited 2024 Oct 20];73(12):1897–904. Available from: https://cdnsciencepub.com/doi/10.1139/b95-202

12.

Antony A, Farid M. Effect of Temperatures on Polyphenols during Extraction. Applied Sciences [Internet]. 2022 Jan [cited 2024 Oct 20];12(4):2107. Available from: https://www.mdpi.com/2076-3417/12/4/2107

13.

Pollini L, Cossignani L, Juan C, Mañes J. Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules [Internet]. 2021 Jul [cited 2024 Oct 20];26(14):4272. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC8307736/

14.

Cousin FJ, Guellec RL, Schlusselhuber M, Dalmasso M, Laplace J-M, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms [Internet]. 2017 Jul [cited 2024 Oct 29];5(3):39. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5620630/

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Simmens A. Bottle conditioned cider guide [Internet]. 2018. Available from: https://llancider.wales/wp-content/uploads/2018/09/Bottle-Conditioning-guide.pdf

16.

Sander R. Compilation of henry’s law constants (version 5.0.0) for water as solvent. Atmos Chem Phys. 2023;23:10901–2440.

17.

Merwin IA, Valois S, Padilla-Zakour OI. Cider Apples and Cider-Making Techniques in Europe and North America. In: Horticultural Reviews [Internet]. John Wiley & Sons, Ltd; 2007 [cited 2024 Nov 7]. p. 365–415. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/9780470380147.ch6

18.

Gerard KA, Roberts JS. Microwave heating of apple mash to improve juice yield and quality. LWT - Food Science and Technology [Internet]. 2004 Aug [cited 2024 Nov 8];37(5):551–7. Available from: https://www.sciencedirect.com/science/article/pii/S0023643803002172

19.

Calugar PC, Coldea TE, Salanță LC, Pop CR, Pasqualone A, Burja-Udrea C, et al. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes [Internet]. 2021 Mar [cited 2024 Nov 8];9(3):502. Available from: https://www.mdpi.com/2227-9717/9/3/502

20.

Raudone L, Raudonis R, Liaudanskas M, Janulis V, Viskelis P. Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania. Scientia Horticulturae [Internet]. 2017 Feb [cited 2024 Nov 8];216:186–92. Available from: https://www.sciencedirect.com/science/article/pii/S0304423817300225

21.

Yang W, Zheng Z, Shi Y, Reynolds AG, Duan C, Lan Y. Volatile phenols in wine: Overview of origin, formation, analysis, and sensory expression. Critical Reviews in Food Science and Nutrition [Internet]. 2024 [cited 2024 Nov 8];0(0):1–26. Available from: https://doi.org/10.1080/10408398.2024.2354526

22.

Riekstina-Dolge R, Kruma Z, Dimins F, Straumite E, Karklina D. Sciendo. Rural Sustainability Research [Internet]. 2014 Jul [cited 2024 Nov 8];31(1):39–45. Available from: https://sciendo.com/it/article/10.2478/plua-2014-0005

23.

Pizarro F, Vargas FA, Agosin E. A systems biology perspective of wine fermentations. Yeast (Chichester, England). 2007 Nov;24(11):977–91.

24.

Henriques D, Balsa-Canto E. The Monod Model Is Insufficient To Explain Biomass Growth in Nitrogen-Limited Yeast Fermentation. Applied and Environmental Microbiology. 2021 Sep;87(20):e0108421.

25.

Schulze U, Lidén G, Villadsen J. Dynamics of ammonia uptake in nitrogen limited anaerobic cultures of Saccharomyces cerevisiae. Journal of Biotechnology. 1996 Apr;46(1):33–42.

26.

Wicklund T, Guyot S, Le Quéré J-M. Chemical Composition of Apples Cultivated in Norway. Crops [Internet]. 2021 Jun [cited 2024 Nov 12];1(1):8–19. Available from: https://www.mdpi.com/2673-7655/1/1/3

27.

OECD. CONSENSUS DOCUMENT ON COMPOSITIONAL CONSIDERATIONSFOR NEW CULTIVARS OF APPLE (malus × domestica borkh.): Key food and feed nutrients, allergens, toxicants and other metabolites. 2019.

28.

Ma B, Yuan Y, Gao M, Li C, Ogutu C, Li M, et al. Determination of Predominant Organic Acid Components in Malus Species: Correlation with Apple Domestication. Metabolites [Internet]. 2018 Oct [cited 2024 Nov 12];8(4):74. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC6316603/

29.

Wu J, Gao H, Zhao L, Liao X, Chen F, Wang Z, et al. Chemical compositional characterization of some apple cultivars. Food Chemistry [Internet]. 2007 Jan [cited 2024 Nov 12];103(1):88–93. Available from: https://www.sciencedirect.com/science/article/pii/S0308814606006157

E.2 Figurer

E.3 Todo

Add index? See