Processing and quality of eider in Valdivia-Chile

Abstract

The production pattern of fermented apple juice in the province of Valdivia are presented in this study. The fermented apple juice -also called cider or locally «chicha»-elaboration is analyzed in according with their quality. The equipment used in its process is old and has a poor outcome. Furthermore current techniques undergo serious deficiencies. The physical-chemical analysis carried out on the fermented, sweet and mature apple juice are also covered, including parameters sueh as: total acidity sugars, dry extract, alcoholic graduation pectines and tannins. An organoleptic analysis from all the samples of fermented apple juice is also given. This latter analysis considers: colour, resemblance, fragance, swetness, bitterness, acidity, freshness and body of the «chicha». Both analysis show a medium to low quality product, sensorially qualified as «tolerable deteriorated beverages».