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Since the 1960s, though, the vast majority of cider fermentations have been seeded Juice should be held at <10 C prior to the addition of that yeast in order to prevent native ora from kicking off fermentation Many of the cultures now added were originally isolated from the cider factories themselves, but some cidermakers use wine yeasts with well-de ned characteristics, including the spectrum of avour compounds that they produce and their occulation behaviour Since the 1980s, there has been widespread use of active dried wine yeast, which simply needs mixing with warm water, freeing the cidermaker from the need for in-house propagation Some will employ an aerobic yeast incubation period so as to ensure that the yeast membranes are in good condition in order that the yeast will be capable of effecting very high levels of alcohol production.



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Thus the pattern on the right can be organized to be p 1 1 1 1 1 1 1 1 0 = 8 The state vector pattern 1 1 1 1 1 1 1 1 becomes 1 1 1 1 1 1 1 1 and will affect future transformations. It does not mean much standing alone, being only an intermediate step in a larger quantum algorithm. One may imagine that the numbers 000, 001, 010, 011; 100, 101, 110, 111 are changed to 000, 001, 011, 010; 101, 100, 110, 111 in parallel. Double-Controlled NOT Gate This is a quantum gate that performs the NOT operation, depending on two other qubits. The DCN, in conjunction with the SCN and the UN, constitute a complete set of gates that can be used to construct an arbitrary Boolean function. The DCN symbol is shown in Figure 10-5. The double-controlled NOT is de ned by |A, B, C1W-|A, B, C1 ABW, where AB is the AND of A and B. Assume a superposition of states on the left as before: p jAi 1 1 0 = 2; jBi 1 The state vector on the left is p jc5 i jABC1 i 1 1 1 1 1 1 1 1 0 = 8 This can be expressed as p jc5 i fj000i j001i j010i j011i j100i j101i j110i j111ig= 8 Applying A, B, C1i-A, B, C1 AB to each basic state gives on the right: p jABC2 i fj000i j001i j010i j011i j100i j101i j111i j110ig= 8 p p 1 0 = 2; jC1 i 1 1 0 = 2





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Frequently the inoculum is a mixture of Saccharomyces pastorianus and Saccharomyces bayanus The former is felt to give a lively start to the fermentation, whereas the latter performs better later in the process, and ferments to dryness Where temperature control is effected (this is not universal), this is likely to be within the range 15 25 C If the fermentation displays sluggishness, then a portion of the goods may be warmed to 25 C by pumping through a heat exchanger Most fermentations will be complete in 2 weeks Ciders are subjected to a malolactic fermentation as in the case of some wines (see 3) This is effected by heterofermentative Leuconostoc oenos, together with other lactobacilli This is favoured if there is no sulphiting in fermentation and storage and also by autolysis of yeast when the cider is allowed to stand unracked on its lees.

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As sulphiting is so widespread these days, the malolactic fermentation is probably less signi cant than it once was Furthermore, there is a lessening tendency to leave cider on the lees In the malolactic fermentation, there is a conversion of malic to lactic acid and the release of carbon dioxide The resultant cider will tend to have a more rounded, complex avour that is less acidic The process is inhibited if the pH is too low A range of sulphite-binding compounds are produced during fermentation, but the most potent binder of SO2 is acetaldehyde (Fig 53) Essentially,.

220 S Choi and A Cichocki A hybrid learning approach to blind deconvolution of linear MIMO systems Electronics Letters, 35(17):1429 1430, August 19 1999 221 S Choi and A Cichocki A hybrid learning approach to blind deconvolution of MIMO systems In IEEE Signal Processing Workshop on Higher-order Statistics (HOS 99), pages 292 295, Ceasarea, Israel, June 14-16 1999 222 S Choi and A Cichocki An unsupervised hybrid network for blind separation of independent non-Gaussian source signals in multipath environment Journal of Communications and Networks, 1(1):19 25, March 1999 223 S Choi and A Cichocki Blind separation of nonstationary and temporally correlated sources from noisy mixtures In IEEE Workshop on Neural Networks for Signal Processing, NNSP 2000, pages 405 414, Sydney, Australia, December 11-13 2000 224 S Choi and A Cichocki Blind separation of nonstationary sources in noisy mixtures Electronics Letters, 36:848 849, April 2000 225 S Choi and A Cichocki.

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