2020
DOI: 10.3390/molecules25163698
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Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Abstract: Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers… Show more

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Cited by 20 publications
(16 citation statements)
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References 106 publications
(125 reference statements)
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“…Even though apple cider can be simply defined as fermented apple juice, yet the process and specifications can be much more complex than its definition. Several parameters affect cider production, with yeast strains and yeast-available nutrients being crucial factors for the functional properties, nutritional value, and taste characteristics of apple cider [6][7][8][9][10][11]. There are specific yeast species that are associated with cider fermentation.…”
Section: Introductionmentioning
confidence: 99%
“…Even though apple cider can be simply defined as fermented apple juice, yet the process and specifications can be much more complex than its definition. Several parameters affect cider production, with yeast strains and yeast-available nutrients being crucial factors for the functional properties, nutritional value, and taste characteristics of apple cider [6][7][8][9][10][11]. There are specific yeast species that are associated with cider fermentation.…”
Section: Introductionmentioning
confidence: 99%
“…Several parameters affect cider production, such as the variety of apples, growth conditions, apple cultivar, ripening stage, fermentation type, yeast strains, equipment, additives used, and methods employed (Laaksonen et al, 2017). Indeed, yeast strains and yeast-available nutrients are crucial factors for the functional properties, nutritional value, and taste characteristics of apple cider (Al Daccache et al, 2020;Le Quere et al, 2006). There are specific yeast species that are associated with cider fermentation.…”
Section: Apple Cidermentioning
confidence: 99%
“…Cider has several sensory attributes, such as acidity, color, turbidity, odor, sweetness, astringency and foam that can vary between producers. Cider taste depends primarily on apple cultivar, whereas aroma composition of volatiles depends on fermentation conditions, yeast strains, maturation, storage conditions and variety, ripeness and concentration of aromatic compounds derived from apples [123,[137][138][139][140][141][142]. Many of the aroma compounds are lost in their processing and most of the aroma compounds in cider are synthetized during fermentation, forming a specific flavor that can differentiate one cider from another [140].…”
Section: Properties Of Fermented Apple Productsmentioning
confidence: 99%