Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Abstract

Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 °C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 °C. Sensory analysis showed that the apple wine fermented at 20 °C had the highest acceptance for consumers. Fermentation at the temperature of 20 °C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature.

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

“…All were inoculated at 5 ×10 6 cells/mL. The juice was fermented to dryness in demijohn at 18–20°C – appropriate for apple juice fermentation – without any assimilable nitrogen supplementation; the cider was devatted, sulphited, stored cold (3°C × 4 months) to avoid malolactic fermentation, and bottled after sterile filtration (0.45 μm). Reinette du Canada and Reinette de Champagne ciders were fermented according to the above protocol but using only the LS2 yeast strain.…”

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

“…Yeast metabolism is greatly dependent on the temperatures applied during the fermentation process. Peng et al [ 124 ] have shown that variations of the fermentation temperature have a direct influence on the aromatic profile of the final cider. In their study, the ciders fermented at 20 °C seemed to result in the best acceptance by the consumer and displayed the highest aromatic characteristics.…”

“…This is probably due to modifications in the microbial metabolism that result in variations in the production of esters, volatile compounds and alcohols according to the fermentation temperatures. Variations in the fermentation temperature are nonetheless to be considered with care, as the increase of temperature can also lead to the formation of undesired compounds by the expression of unsuitable microbial metabolic pathways [ 124 , 125 ]. In the same way, fruit processing, pectinolytic enzyme application, cell yeast immobilization on alginate and the type of fermentation have all a significant influence on the antioxidant capacity, polyphenol profile and volatile composition of ciders [ 126 ].…”

Fermentation temperature and the phenolic and aroma profile of persimmon wine

“…Fermentation conditions are important in winemaking, as macromolecular compounds that contribute to wine quality are extracted or synthesised during fermentation . Temperature is a parameter that affects the quality of the end‐product .…”