Cidermaking

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

“…These counts could be explained because the processing of cider occurred in the summer with temperatures of around 25ºC and also due to low acidity and the low tannin content of the raw material. It is usual to add sulphite as soon as the juice is extracted in order to eliminate undesirable microorganisms, but this procedure also affects non-Saccharomyces and some bacteria that contribute to the formation of pleasant flavors (Lea and Drilleau 2003). The initial population of fermentative yeast in the apple must made with commercial apples was 4.31·10 3 CFU/mL.…”

“…The process of natural fermentation is not used in Brazilian apple wine processing, but it is still in use in France, Spain and Ireland (Beech 1994; Michel and Bizeau 1988;Lea and Drilleau 2003;Nogueira and Wosiacki 2010). In France, the alcoholic fermentation rate is slow and may exceed 60 days.…”

“…In France, the alcoholic fermentation rate is slow and may exceed 60 days. This slow and natural fermentation is responsible for the formation of fruity and floral aromas and allows a better organization of unit operations, such as maintaining residual sugar (Lea and Drilleau 2003). The natural fermentation of the apple must of the Gala variety can be seen in Figure 1A.…”

“…Apiculate yeasts are recognized by esters and alcohol synthesis, which promote fruity and floral aromas in cider. This is regarded as a criterion for selecting suitable yeast strains (Bilbao et al 1997;Lea and Drilleau 2003;Xu et al 2006). The growth phase reached the maximum population (3.78·10 6 CFU/mL) after three days of fermentation.…”

Application of Sensory Analyses in the Development of a New Apple Cider

“…Thus, the final formulation provided a balance between sugar and acidity based on the results of sensory tests performed by setting the "body" of apple cider. In the French situation, it is necessary to mix cultivars to obtain a proper balance of sugar, acidity and tannins, significant parameters to obtain a quality product, rarely found in a single cultivar (LEA;DRILLEAU, 2003), and the residual sugar is normally used between <28 g L -1 (dry) and 28-42 g L -1…”