Yeast performance characterisation in different cider fermentation matrices

Rosend, Julia; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, Ildar

doi:10.15159/ar.19.178

Cited by 3 publications

(1 citation statement)

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“…Fermentation 2022, 8, 455 2 of 13 yeast strains have been shown to produce a varying intensity of flavour characteristics such as 'apple or pear' (in this case correlating with ethyl esters and terpenes) [15], 'tropical fruity aroma' (correlating with high production of 3-methylbutyl acetate), 'nail polish' (correlating with 2-methylbutan-1-ol, 3-methylbutan-1-ol, and 2-methyl-1-propanol) [12], and 'sulfur' (proposed to be driven by hydrogen sulfide) [16]. The spike in different characteristics is driven by the yeast as it creates different biosynthetic pathways during metabolism and, thus, forms different compounds [6,11,14].…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

et al. 2022

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During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cider made from three apple varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement of pH, titratable acidity, and total phenolic content revealed that yeast can influence cider attributes, albeit variety and season dependent. Descriptive sensory analysis using a trained sensory panel was conducted on cider made from ‘Pink Lady’ apples and the same six yeast strains. The sensory panel significantly differentiated the yeast strains on the attributes of ‘fresh apple’, ‘earthy’ and ‘pear’. Identifying the variety specific influence of individual yeast strains on chemical and sensory characteristics of apple cider will provide cider makers with an enhanced understanding when choosing yeast strains.

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Section: Introductionmentioning

confidence: 99%

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

et al. 2022

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The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

Ruppert

Innerhofer²,

Voit³

et al. 2021

Foods

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The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

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The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Rosend

Kaleda

Kuldjärv

et al. 2020

Foods

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European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.

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Yeast performance characterisation in different cider fermentation matrices

Cited by 3 publications

References 0 publications

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

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