Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice

Valles, Belén Suárez; Bedriñana, Rosa Pando; Tascón, Norman Fernández; Garcia, Aurelio González; Madrera, Roberto Rodríguez

doi:10.1016/j.lwt.2004.07.008

Cited by 44 publications

(18 citation statements)

References 22 publications

(15 reference statements)

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“…Saccharomyces strains generally do not produce signiWcant amounts of acetoin, which is a characteristic of Kloeckera and Hanseniaspora yeasts [10,36]. Similar results to these were published by Valles et al [40], who found higher concentrations of acetoin in cider that was fermented indigenously.…”

Section: Chemical Analyses During Fermentationsupporting

confidence: 85%

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Duarte

Dias

Pereira

et al. 2009

J Ind Microbiol Biotechnol

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The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml(-1). During indigenous fermentation, yeast population increased from 3.7 log CFU ml(-1) to 8.1 log CFU ml(-1) after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency of a similar S. cerevisiae profile. The yeast non-Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola. Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed good potential for use in the production of fermented beverage.

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Section: Chemical Analyses During Fermentationsupporting

confidence: 85%

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Duarte

Dias

Pereira

et al. 2009

J Ind Microbiol Biotechnol

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“…Major volatiles (acetaldehyde, methanol, acrolein, ethyl acetate, 1‐propanol, iso ‐butanol, 2‐butanol, acetoine, amyl alcohols, allyl alcohol, ethyl lactate, and 2‐phenylethanol) were analyzed by direct injection into a Hewlett‐Packard model 6890 (Agilent Technologies, Palo Alto, Calif., U.S.A.) GC‐FID as described elsewhere (Suárez Valles and others ).…”

Section: Methodsmentioning

confidence: 99%

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Antón

Valles

Hevia

et al. 2013

Journal of Food Science

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Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.

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“…The only parameters that have been studied for their influence on cider major volatile compounds are fermentation conditions (i.e. yeast strain, inoculation time and fermentation temperature).…”

Section: Introductionmentioning

confidence: 99%

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

et al. 2015

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This study was performed to explore the relationships between some parameters of the French cider-making process and the odourant compounds of cider. Sixteen ciders were prepared on a pilot plant scale using experimental design and varying according to apple blends, pressing conditions, pre-fermentation clarification implementation and conditions, and biomass reduction during fermentation. Odourant compounds were extracted from final ciders by headspace solid-phase microextraction with a CAR/PDMS fibre, a method previously shown to provide extracts representative of the studied cider. Extracts were analysed by gas chromatography coupled with mass spectrometry and flame ionization detection. All of the parameters tested had at least a slight effect on the odourant composition and particularly on the esters, which bring fruity notes that are appreciated by consumers. Clarification and biomass reduction had a greater impact than apple blend and pressing conditions. This could be explained by the influence of the nitrogen content on fermentation rate and efficiency, which affects the production of secondary metabolites. Under the conditions tested, a juice obtained from a bitter blend of apples by a slow pressing of the pulp at low temperature, after 1 h of cuvage, clarified by keeving and fermented without biomass reduction, produced a cider with the highest quantity of esters. These results could help cider-makers enhance product quality according to consumer expectations.

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Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice

Cited by 44 publications

References 22 publications

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

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