The influence of two yeast strains on fermentation and flavour composition of cider

Abstract

Turkey with the production of 3.62 million tons of apples in 2019 ranks third in the world after the USA and China. 1 Apples are processed for the production of apple juice, jam, dry fruits, stewed fruits, concentrates, puree, marmalade and wines (cider) worldwide. 2,3 Cider is one of the best methods to evaluate apples and avoid losses. 2 It is very common in some European countries. 4 Lately, the manufacture of cider has risen impressively in other countries on continents such as North America and Australia. 5 Cider is produced by spontaneous fermentation and/or adding selected pure starter culture, mainly Saccharomyces (S.) cerevisiae. 6,7 S. cerevisiae is utilized in ethyl alcohol fermentation due to its capability to induce dependable and fast process, facility of control and consistency of fermentation. 8 In the production of cider, spontaneous fermentation can occur very slowly and therefore is very hard to control. 9 To prevent the mentioned issues, some manufacturers have selected new and technological strains as starter cultures to ensure stability and desirable technological properties (such as avoiding any sensorial deflection) in the fermented alcoholic beverages. 5,9 One of the main characteristics that define the quality of cider is its aroma. Besides, it has an important role in consumer choices. 10 When the pure strain of S. cerevisiae is used as single, wines with plain aroma profiles can be generated. 11,12 On the contrary, volatile flavour profiles are changeable from one species to another one, even the same must is fermented. Consequently, the role of yeasts in the products of alcoholic fermentation has become complex and associated with the quality of alcoholic beverages (wine, cider etc).Therefore, it can be critical to choose the proper yeast strain/species for each kind of alcoholic beverage. 10 The usage of commercial pure yeast cultures in the active dry state of S. cerevisiae has become appealing and suitable. Besides, it provides a useful tool for fermentation technologies and the production of standard alcoholic beverages such as wine and cider. 11 Some researchers have notified

Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS

“…Higher inoculum amounts generally accelerate fermentation because a larger number of yeast cells allows for faster conversion of sugars into alcohol and other metabolites. However, excessively high inoculation levels may lead to an accumulation of yeast metabolites, which can impact the flavor properties of the cider [ 22 ].…”

Volatilomics of Fruit Wines

“…The ethanol content of wines and ciders varies, with ciders usually containing less than 8.25% and apple wines containing more than 8.25% [ 82 , 83 , 84 , 85 , 86 ]. The production of apple wines is similar to that of grape wines and involves several stages, including fruit maceration, pressing, must fermentation with malolactic fermentation, ageing and stabilisation, and bottling [ 83 , 87 , 88 , 89 ].…”