The biochemical and physiological basis for hard cider apple fruit quality

Karl, Adam; Zakalik, David L.; Cook, Brittany Sarah; Kumar, Shanthanu Krishna; Peck, Gregory M.

doi:10.1002/ppp3.10317

Cited by 5 publications

(6 citation statements)

References 127 publications

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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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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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“…Apple cultivars specifically intended for cider production were traditionally used in Western Europe; however, as Karl et al (2023) point out, in North America, cider is often made from apples grown for the fresh‐market or processing that are unprofitable or unmarketable. The authors review the biochemical and physiological basis of traits important for hard cider apple fruit quality and detail the challenges and considerations for growing cider apples (Karl et al, 2023). VanderWeide et al (2022) focus on six biochemical traits relevant to hard cider production using a meta‐analysis.…”

Section: Breeding Fruitmentioning

confidence: 99%

“…Lastly, three studies offer differing perspectives on hard apple cider production, an increasingly popular beverage with a long history. Apple cultivars specifically intended for cider production were traditionally used in Western Europe; however, as Karl et al (2023) point out, in North America, cider is often made from apples grown for the fresh‐market or processing that are unprofitable or unmarketable. The authors review the biochemical and physiological basis of traits important for hard cider apple fruit quality and detail the challenges and considerations for growing cider apples (Karl et al, 2023).…”

Section: Breeding Fruitmentioning

confidence: 99%

Fruit in focus: A sampler platter of research

Migicovsky

Forrestel

Warschefsky

2023

Plants People Planet

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Few plants have captured the imagination and palettes of the world like those which bear edible fruits, providing novel insights into the relationships between plants and people. This special collection of reviews and research highlights the unique challenges and opportunities we face when studying, breeding, and working to conserve these species. The 18 articles included here examine fruiting plants across diverse scales and topics, from the genome to global sustainability, and from fruit morphology to species' geographic distributions, yet they showcase only a fraction of the immense evolutionary, phenotypic, and genomic diversity present in fruit‐bearing plants. Across the special collection, our hope is to not only offer highlights of fruit diversity and importance but also provide a taste of future research in this area. We hope you enjoy the fruits of our labor.

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“…Apple cider is a traditional beverage worldwide, and its consumption is increasing regionally, nationally, and globally. Currently, fermented hard apple cider is experiencing a resurgence in popularity due to the global growth of the alternative alcoholic beverage industry and consumer preferences [1]. Strategies that can be used to maximize apple cider quality remain a consistent focus for producers.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

Wang,

Svyantek,

Bogenrief

et al. 2024

Applied Sciences

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A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass.

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The biochemical and physiological basis for hard cider apple fruit quality

Cited by 5 publications

References 127 publications

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

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

Fruit in focus: A sampler platter of research

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

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