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

Abstract

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.

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

“…With regard to esters (Table ), the highest concentrations were of isoamyl acetate, hexyl acetate and ethyl octanoate. These compound contribute fruity and floral (2‐phenylethyl acetate) aromas in wines , Fuji cider , and are positively impacted by juice clarification . The concentrations reported here are in agreement with those measured in sparkling ciders produced on an industrial scale from a base cider and in Spanish products from Asturias and the Basque country .…”

“…As a consequence of the grape wine‐like protocol, here fermentation time (7–10 days) was shorter than reported by Villière et al . , from about 30 to 280 days. The alcohol content ranged between 5.92 and 7.68% abv while the residual sugar was between 1.8 and 5.6 g/L, a range included in the ‘dry’ category as applied to sparkling wine .…”

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

“…Furthermore, supplementation with these amino acids may reduce the effects related to the raw material and fabrication technology on the formation of volatile compounds in ciders. However, further studies should be conducted combining different apple varieties, environmental conditions and fabrication technologies.…”

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

“…Esters are a kind of the most important aroma classes in apple wine. Some of the volatile aromas perceived in apple wine are from esters, which formed during fermentation by a reaction between alcohols and free organic acids (Berry ; Villière and others ). The fermentation temperature is one of the strongest indicators of what kind of esters will develop (Roza and others ).…”

“…In practice, most of the aroma compounds from apples are lost in their processing, and thus most of the volatile compounds in apple wine are synthesized during fermentation (Williams and Tucknott ). Thus, apple wine producers usually consider the aroma of apple wine to be more dependent on technological parameters, especially those that influence the fermentation process, than on apple variety (Villière and others ).…”