Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: Security risk models have been successful in estimating the likelihood of attack for simple security threats. However, modeling complex system and their security risk is even a challenge. Many methods have been proposed to face this problem. Often difficult to manipulate, and not enough all-embracing they are not as famous as they should with administrators and deciders. We propose in this paper a new tool to model big systems on purpose. The software, takes into account attack threats and security strength.
Abstract: Aroma forming volatiles are important components of
fermented beverages. The aim of current research is to evaluate the
volatile compounds and phenolic compounds of commercial ciders.
Volatile aroma compounds and TPC of seven commercial ciders
were determined. Extraction of aroma compounds was performed
using solid phase microextraction (DVB/Car/PDMS fibre). Analysis
of volatile aroma compounds was made using a Perkin Elmer Clarus
500 GC/MS. Total phenol content (TPC) was determined according
to the Folin-Ciocalteu spectrophotometric method and results were
expressed as gallic acid equivalents. The highest volatile compounds
were in apple ciders with pear flavor. The highest TPC and lower
content of volatile compounds were detected in French ciders.