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Öğe Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage(SPRINGER INDIA, 2017) Tanguler, Hasan; Selli, Serkan; Sen, Kemal; Cabaroglu, Turgut; Erten, HuseyinShalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.Öğe Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount(Wiley, 2024) Tanguler, Hasan; Sen, Kemal; Dinc, Selin OzgeShalgam is a fermented product characterized by its color and aroma compounds. However, there is no standard regarding the amount of use of purple carrot, which is the major raw material in production and affects the fermentation and aroma compounds of the product. This present research was designed to examine the effect of purple carrot concentrations on aroma compounds, which are one of the most important characteristics that reflect the quality characteristics of shalgam and affect consumer preferences. Aroma compounds in shalgam juices produced using five different amounts of carrots were analyzed by gas chromatography-flame ionization detector-mass spectrometry (GC-FID-MS). As expected, since the difference between the produced shalgam beverages was only the amount of purple carrots, a qualitative similarity and a quantitative difference were determined in the aroma profiles in general. In the aroma categories defined, terpenes (26 compounds) were the most abundant compounds, followed by esters (17 compounds) and higher alcohols (11 compounds). 88 aroma compounds have been identified in shalgam, and a total of 28 ACs, including 7 terpenes, 7 esters, 3 alcohols, 4 volatile acids, 3 volatile phenols, 1 lactone, 1 norisoprenoid, and 2 naphthalenes, were detected for the first time. The concentration of aromas in the samples varied from 5471.5 to 6490.1 mu g/L (p < .05). According to principal component analysis, it was determined that the correlation between the position of the shalgam samples in the coordinate system and the aroma groups was significant. This study shows that purple carrots also affect the aroma compounds of shalgam beverages.Öğe Chemical Hazards in Foods(Springer International Publishing Ag, 2019) Tanguler, Hasan; Kabak, BulentThis extensive chapter focuses on chemical hazards that have increased dramatically because of the economic development in various sectors including agriculture, food processing, industry and transport. Chemical hazards in food chain pose a wide range of health risks varying from irritation to chronic diseases and cancer. Moreover, exposure to a combination of chemical hazards may be associated with additive, antagonistic, and synergistic interactions. Thus it is necessary to monitor their concentrations in food and reduce exposure to consumers. The well compiled chapter includes occurrence, detection, legislation, toxicity and risk assessment of a variety of chemicals of both natural and man-made origin.Öğe Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures(Wiley, 2021) Tanguler, Hasan; Bozdogan, Adnan; Aksay, Salih; Kelebek, Hasim; Erten, HuseyinRecently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are two principal procedures used by producers for salgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in salgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in salgam produced by the direct procedure, while the highest values were determined in salgam produced by the addition ofLactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in salgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Salgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of salgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of salgams produced by using autochthonous LAB starter cultures isolated from various previous salgam fermentations. The aim of this study was to compare not only the salgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of salgams produced by traditional and direct methods. We found that salgam produced byLb. plantarumrepresented the highest amount of solid matter, ash, and color intensity compared to the other salgams. However, the highest anthocyanin was obtained in salgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in salgams.Öğe Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2014) Tanguler, Hasan; Utus, Demet; Erten, HuseyinIn this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.Öğe Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices(Sidas Medya A.S., 2023) Tanguler, Hasan; Erten, HuseyinThis study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers. © 2023 ARSMB-KVBMG. All rights reserved.Öğe Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)(Elsevier, 2021) Tanguler, Hasan; Cankaya, Akkiz; Agcam, Erdal; Uslu, HasanThis study is a paper in which compared the effect of fermentation temperature on antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were investigated. 3D-molecular demonstration of lactic acid, which is the main molecule in Shalgam, was realized. As the fermentation temperature increased, titration acidity increased faster, and thus the fermentation time was shortened. Total phenolic content and anthocyanin profiles were higher in Shalgams produced by traditional method, while antioxidant activity was found to be lower. Moreover, for total phenolics, anthocyanin profiles and antioxidant activity, and minimum scores for sensory analysis, the lowest values were generally determined in Shalgams produced by both methods at 10 degrees C. It could be said that Shalgam fermented higher than 10 degrees C was more acceptable for consumers. This study is important in terms of showing that Shalgam can be produced in a shorter time in accordance with the standards. Experimental fermentation procedure, the production rate of the fermentation was studied as a kinetic character. Pseudo first order and Pseudo second order models were applied. PSO was fitted well to fermentation production rate.Öğe Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage(Mdpi, 2023) Mujdeci, Gamze Nur; Tanguler, Hasan; Macit, Hasan; Kabak, BulentShalgam is a traditional Turkish beverage derived from the natural fermentation of purple carrots (Daucus carota) that boasts valuable antioxidant and prebiotic properties. These features of shalgam increase efforts to enhance its shelf life and ensure safe consumption. In this study, the effects of three different preservatives (sodium benzoate, potassium sorbate, or natamycin) on the physicochemical and microbiological properties of shalgam produced at laboratory scale and stored at room temperature for six months were investigated. Each preservative was used in four different concentrations (25, 100, 400, and 800 mg/L) to assess their impacts on the population of lactic acid bacteria (LAB) and yeast. After determining the total acidity and pH of the samples, colorimetric measurements were performed. The isolated LAB were defined using the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/TOF MS) method. The addition of preservatives did not significantly affect the pH of the shalgam samples (3.44-3.52) compared to the control sample (3.43). However, a slight increase was observed in the total acidity of preservative-treated samples, with the highest level (5.61 g/L lactic acid) recorded in samples containing 100 mg/L sodium benzoate. Lacticaseibacillus paracasei subsp. paracasei, which has the potential to impart probiotic properties to shalgam, was the predominant LAB species in both non-treated and preservative-treated samples. The use of preservatives significantly reduced the total number of yeasts, which may cause spoilage in shalgam. The results indicate that using sodium benzoate at a concentration of 100 mg/L is the optimum method for shalgam production, resulting in the highest total acidity value obtained. Overall, the findings provide a significant contribution to prolonging the shelf life of shalgam, a beverage with immense production and consumption potential worldwide.Öğe Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts(MDPI, 2019) Karaca, Oya Berkay; Guzeler, Nuray; Tanguler, Hasan; Yasar, Kurban; Akin, Mutlu BuketIn this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.Öğe Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product(Wiley-Hindawi, 2022) Tanguler, Hasan; Tatlisoy, AslihanThe effects of powders obtained from substitute shalgam residues (bulgur flour and turnip) on tarhana quality and the conformations of some properties were evaluated for the first time by Fourier-transform infrared spectroscopy. Fermented turnip and bulgur flour were obtained by extracting the drinkable shalgam from traditional production. These were then dried in a freeze dryer at -100 degrees C at 0.01 mbar pressure to obtain fermented turnip powder and bulgur flour powder and used in the production of tarhana at different rates. The use of shalgam residual powders as a substitute for wheat flour caused a significant increase in the general composition and functional, physical, and sensory properties of tarhana. The amount and type of powder substitute caused a decrease in the viscosity index and flow behavior index, which are viscosity indicators for foods. According to the Fourier-transform infrared (FTIR) data, the strong band at which the maximum absorbance is obtained is 2924/cm, which is mainly due to the N-H stretching of amide. It was observed that the tarhanas were grouped according to the type and/or amount of powder and an important distinction. According to the sensory analysis, it has been determined that the most preferred sample in terms of color, taste, smell, and general impression is the A6 trial 850 g wheat flour +150 g fermented bulgur flour powder. Therefore, according to the data obtained, it can be said that >= 50 g shalgam residues can be used in the production of various foods with high added value, especially tarhana. Practical applications This is the first research on the use of shalgam residues (bulgur flour and turnip) in the formulation of tarhana or another food. As the use of shalgam residue powders instead of wheat flour, even in small amounts, provides a significant increase in dry matter, ash, total acidity level, total phenolic substance, anthocyanin, antioxidant activity, water holding capacity, and foam holding capacity in tarhana, the use of residues in different foods and beverages will help to increase the specified properties. These residual powders also can be used to change the flow properties of various foods as well as to improve the sensory (especially color) properties of various fermented foods by incorporating them into the formulation.Öğe Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia(TAYLOR & FRANCIS INC, 2012) Tanguler, HasanThe effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10(6) to 1x10(8) cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10(6) cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae.Öğe Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields(DE GRUYTER OPEN LTD, 2016) Yagmur, Gulten; Tanguler, Hasan; Leventdurur, Sezgi; Elmaci, Simel Bagder; Turhan, Emel Unal; Francesca, Nicola; Erten, HuseyinEight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs. Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61-9.89 log cfu/g and 6.55-7.36 log cfu/g, respectively. Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs. Acidification and metabolite contents of these products were different, depending on the starter culture, flour type and dough yield. Total titratable acidity was more pronounced in the sourdoughs produced with whole wheat flour (14.08 mL NaOH) and rye flour (13.56 mL NaOH), dough yield 250 (13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum.Öğe Importance of Yeasts and Lactic Acid Bacteria in Food Processing(SPRINGER, 2014) Erten, Huseyin; Agirman, Bilal; Gunduz, Cennet Pelin Boyaci; Carsanba, Erdem; Sert, Selvihan; Bircan, Sezgi; Tanguler, Hasan; Malik, A; Erginkaya, Z; Ahmad, S; Erten, H[Abstract Not Available]Öğe Influence of Lachancea thermotolerans on cv. Emir wine fermentation(WILEY-BLACKWELL, 2016) Balikci, Eren Kemal; Tanguler, Hasan; Jolly, Neil P.; Erten, HuseyinThe present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in wine made with a pure culture of S. cerevisiae and wine produced with simultaneously inoculated cultures of L. thermotolerans and S. cerevisiae. Both L. thermotolerans and S. cerevisiae gave high population numbers. The use of L. thermotolerans in mixed and sequential cultures led to an increase in final total acidity content in the wines, varying in the range 5.40-6.28g/l (as tartaric acid), compared to pure culture S. cerevisiae, which gave the lowest level of total acidity (5g/l). The increase was in the order of 1.18-2.06g/l total acidity. Increase in final acidity by the use of L. thermotolerans might be useful to improve wines with low acidity due to global climate change. Volatile acidity levels (as acetic acid) were in the range 0.53-0.73g/l, while the concentration of ethyl alcohol varied in the range 10.76-11.62% v/v. Sequential fermentations of wines and pure culture fermentation of L. thermotolerans resulted in reduction in the concentrations of acetaldehyde and higher alcohols, with exception of N-propanol and esters. According to the sensory analysis, wine obtained with sequential inoculation of L. thermotolerans followed by inoculation of S. cerevisiae after 24h, and simultaneous inoculation of these yeasts, was the most preferred. Copyright (c) 2016 John Wiley & Sons, Ltd.Öğe Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process(Elsevier, 2022) Tanguler, Hasan; Sener, SelinThis study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 x 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c15d (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 x 106 and 1 x 107 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.Öğe RETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)(KARGER, 2013) Tanguler, HasanUp to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24 degrees C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant.Öğe RETRACTION: Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae 77Associated with Winemaking (Retraction of Vol 19, Pg 781, 2013)(KARGER, 2017) Tanguler, Hasan[Abstract Not Available]Öğe Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage(TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY, 2013) Tanguler, Hasan; Erten, HuseyinThe present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and large-scale producers in industry were used. Pasteurized black carrot juice was inoculated individually with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest numbers during fermentations with a range of 9.40-9.16 log cfu mL(-1). Lb. plantarum(bx) produced the highest total acidity, 22.86 g L-1 as lactic acid, followed by Lb. paracasei subsp. paracasei 2, Lb. plantarum(alpha), Lb. plantarum(ax), and Lb. fermentum, with a range of 20.45-22 g L-1 lactic acid. Only Lb. delbrueckii subsp. delbrueckii and Lb. fermentum grew at 45 degrees C, but none of the LAB species grew with 18% NaCl and at pH 9.6. During the sensory analysis, the most preferred sample was that obtained by Lb. plantarum(bx), followed by Lb. fermentum and Lb. paracasei subsp. paracasei 2. These findings indicate that Lb. plantarum(bx), Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter cultures for the production of shalgam.Öğe Shalgam (Salgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot(CRC PRESS-TAYLOR & FRANCIS GROUP, 2016) Erten, Huseyin; Tanguler, Hasan; Hui, YH; Evranuz, EO[Abstract Not Available]Öğe The influence of two yeast strains on fermentation and flavour composition of cider(Wiley, 2022) Tanguler, Hasan; Erten, HuseyinTwo commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.
