Apple juice

Apple juice is a drink made by extracting liquid from apples, then serving it fresh or processing it for storage. It may be cloudy or clarified.

Apple pressing: Apple pressing crushes apples and applies pressure to separate their juice from the solid pulp. This is the central extraction step that releases juice from the fruit.
Malic acid: Malic acid is an organic acid that contributes tartness to many fruits, including apples. Its concentration helps determine apple juice's sharpness and balance.
Apple cider: Apple cider is an apple-based drink whose meaning varies by region and may describe fresh, unfiltered juice or an alcoholic beverage. The name distinguishes fresh juice from fermented cider differently across regions.
Food safety: Food safety is the handling and preparation of food to prevent illness and contamination. Unpasteurized juice can carry pathogens, making safe handling consequential.
Apple milling: Apple milling grinds or chops fruit into a pulp before pressing. Milling prepares apples for pressing and affects how readily juice flows.
Fructose: Fructose is a simple sugar found naturally in fruits and honey. It is one of the principal sugars contributing sweetness in apple juice.
Hard cider: Hard cider is an alcoholic beverage produced by fermenting apple juice. Fermentation turns apple juice sugars into alcohol and carbon dioxide.
Escherichia coli O157:H7: Escherichia coli O157:H7 is a strain of bacteria that can cause severe foodborne illness. Contaminated unpasteurized apple juice has been linked to outbreaks of this pathogen.
Pectin: Pectin is a family of plant polysaccharides found in cell walls and middle lamellae. Pectin in apple pulp can cloud juice and make it harder to clarify.
Apple cultivar: An apple cultivar is a cultivated variety of the species Malus domestica. Cultivar choice changes the juice's flavor, acidity, color, and yield.

Linked from 6 pages