A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods

Baiano, Antonietta; Fiore, Anna; Gatta, Barbara la; Gerardi, C.; Grieco, Francesco; Tufariello, Maria

doi:10.1016/j.fbio.2023.102917

Cited by 6 publications

(7 citation statements)

References 46 publications

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“…At the end of secondary fermentation, the citric acid present in the four cider samples decreased to less than 0.10 g/L. This trend is common for citric acid, as its decrease is influenced by the capacity of yeast strains [3] first to synthetize, then to reabsorb and catabolize it [35].…”

Section: Sparkling Cider Analysismentioning

confidence: 76%

“…Another analysis revealed that, in the late stage of secondary fermentation, lactic acid increased significantly [37]. In the analyzed case, secondary fermentation resulted in an increase in lactic acid as well (4.19-4.66 g/L), by 28-68% compared to the base cider (1.41-3.32 g/L) [1,35].…”

Section: Sparkling Cider Analysismentioning

confidence: 82%

“…Malolactic fermentation always leads to the formation of lactic acid [34], which contributes to a decrease in acidity and astringency [21]. Baiano et al also noted an increase in lactic acid in sparkling cider compared to base cider [35]. In general, secondary fermentation is favorable for the production of lactic acid, which enhances the flavor complexity of wine and cider [36].…”

Section: Sparkling Cider Analysismentioning

confidence: 99%

“…In contrast, other studies have shown that secondary fermentation can lead to a decrease in polyphenol content. This result can be caused by a variety of mech-anisms, such as spontaneous clarity due to interaction and subsequent precipitation of polyphenol-protein complexes and polyphenol polysaccharide aggregation, enzymatic browning, polymerization of procyanidins, and yeast cell absorption [35].…”

Section: Phenolic Profile Of Sparkling Cidermentioning

confidence: 99%

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Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method

Călugăr,

Coldea,

Pop

et al. 2024

Agronomy

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The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands.

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Section: Sparkling Cider Analysismentioning

confidence: 76%

Section: Sparkling Cider Analysismentioning

confidence: 82%

Section: Sparkling Cider Analysismentioning

confidence: 99%

Section: Phenolic Profile Of Sparkling Cidermentioning

confidence: 99%

See 2 more Smart Citations

Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method

Călugăr,

Coldea,

Pop

et al. 2024

Agronomy

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“…Pure inoculum (Hu: H. uvarum; Hg: H. guilliermondii; Sc: S. cerevisiae), mixed inoculum (Hu + Sc and Hg + Sc), and sequential inoculum (Hu + Sc 1d; 2d, and 3d; and Hg + Sc 1d, 2d and 3d), 1d, 2d, and 3d represent days of alcoholic fermentation of Hanseniaspora strains in which the S. cerevisiae inoculum was performed. (1) Yu et al [28]; (2) Li et al [29]; (3) Wei et al [8]; (4) Karl et al [30]; (5) Arcari et al [31]; (6) Baiano et al [32]; (7) Wang et al [33]. It is clear that the H. uvarum strain, as a pure and sequential inoculum, showed higher volatile compound content.…”

Section: Synthesis Volatile Compoundsmentioning

confidence: 98%

Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders

Sola,

Evers,

Wojeicchowski

et al. 2024

Fermentation

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Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. In addition, ciders with sequential inoculation were the most promising for dry cider processing concerning fermentation parameters and bioaroma enrichment.

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Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Silveira,

de Sá Torres,

Hernandes

et al. 2024

Food Bioscience

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A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods

Cited by 6 publications

References 46 publications

Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method

Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method

Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders

Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

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