Sensory and Foaming Properties of Sparkling Cider

Abstract

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam collar, and overall foam quality) improved with aging time. Likewise, the yeast strain positively influenced the assessment of initial foam, foam area persistence, number of bubble chains, and overall foam quality. Significant and positive correlations were found between alcoholic proof, dry extract, total and volatile acidities, total phenols and total proteins, and sigma, whereas HM was negatively correlated with specific gravity, alcoholic proof, dry extract, and total proteins.

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

“…Nevertheless, it is not possible to generalize directly these results to real ciders. Indeed, concentration of CO 2 and the foam and bubble properties can vary in cider from one product to another depending on the fermentation process and cider composition (Blanco-Gomis, Mangas-Alonso, Exp osito-Cimadevilla, & Guti errezAlvarez, 2010; Gallart, Tom as, Suberbiola, L opez-Tamames, & Buxaderas, 2004;Picinelli Lobo et al, 2005;Rib ereau-Gayon, Dubourdieu, Dom eche, & Lonvaud, 2004). For this reason, further work will be needed to better understand the role of CO 2 in cider perception taking into account different levels of carbonation, the origin of the CO 2 (gasification, secondary fermentation in the bottle, etc.)…”

“…Nevertheless, these authors worked on model solutions without including the sparkling components of cider due to the presence of CO 2 . In cider, the studies concerning CO 2 relate to the visual properties of foam and bubbles (Picinelli Lobo, Tasc on, Madrera, & Valles, 2005;Su arez Valles, Pando Bedriñana, Lastra Queipo, & Mangas Alonso, 2008). None mentions the interaction between CO 2 and cider chemical components although there is much evidence indicating that carbon dioxide could modulate taste and astringency in different matrices (Saint-Eve et al, 2009.…”

Characterization of cider by its hydrophobic protein profile and foam parameters

“…Good foaming behavior in ''natural" cider includes the initial formation of a large amount of foam when it is poured in the glass, followed by its rapid disappearance forming little bubbles of carbonic gas; finally a rest of thin foam should stay in the glass. The typical visual attributes assessed in sparkling cider are initial foam, foam area persistence, number of nucleation sites, bubble size, and foam collar (Picinelli Lobo, Fernández Tascón, Rodríguez Madrera, & Suárez Valles, 2005).…”

Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

“…The typical visual attributes assessed in sparkling ciders are: initial foam, foam area persistence, number of nucleation sites, bubble size and foam collar (Picinelli Lobo, Fernández Tascón, Rodríguez Madrera, & Suárez Valles, 2005).…”

“…Picinelli Lobo et al (2005) demonstrated the influence of ageing time and yeast strain on the foaming properties of sparkling ciders. The yeast strain significantly influenced foamability and Bikerman's coefficient (Bikerman, 1938), while ageing time significantly influenced foamability and foam stability time.…”