Yeast Strain and the Formation of Flavour Components in Cider

Abstract

Two apple juices were fermented at 8°C and 18°C using thirteen strains of Saccharomyces uvarum. Glucose, fructose, malic, lactic, isobutanol, 2-3 butanediol, isoamyl alcohol, ethyl acetate and titratable acidity were determined in the two resulting experimental ciders. This data was correlated by means of multiple regression equations derived from earlier work with the following organoleptic characteristics: sweetness, sourness, fruity, scented, sharp and irritating flavours and a "global hedonlc score" for overall acceptability. A significant effect of yeast strain could be detected on all component concentrations except ethanol, ethyl acetate, amyl alcohols and titratable acidity. The amounts of malic acid and titratable acidity found in cider depends mainly on the source of the juice. The anticipated effect of the source of the juice on sourness and on sharpness and fruity flavours is therefore significant Yeast strain is also expected to have a significant effect on fruity and sharp flavours as well as on overall acceptability.

Volatile Compounds in Cider: Inoculation Time and Fermentation Temperature Effects

“…Under the experimental conditions used, it was found that when the fermentation temperature increased, the final concentration of ethyl acetate and some of the higher alcohols decreased (for 1-propanol, 2-methyl-1-propanol and 1-butanol), while 2-and 3-methyl-1-butanol kept similar patterns, as well as ethanol. In a previous study 11 it has been reported that an increase in cider fermentation temperature (from 8°C to 18°C) induced an increase in the amount of 2-methyl-1-propanol and 2-and 3-methylbutanol and a decrease in 1-propanol.…”

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

“…Apple wine, also called cider in some areas, is a popular alcoholic apple beverage in Europe, North America and Australia (Madrera and others ). The flavor of apple wine has an extremely complex chemical pattern in both qualitative and quantitative terms (Williams ; Leguerinel and others ). The volatile aroma compounds of apple wine are closely associated with the type and concentration of aromatic compounds derived from apples, the fermentation process, and the storage conditions.…”

“…The formation of higher alcohols is temperature dependent, so that changes in temperature may cause changes in the availability of fusel alcohols that are necessary for ester formation (Calderbank and Hammond ). To our knowledge, for apple wine, the parameters that have been studied for their influence on major volatile compounds are mainly focused on yeast types, SO 2 dosage, initial nitrogen content, aging time, juice processing methods, and so on (Leguerinel and others ; Herrero and others ; Wilson and others ; Choi and Nielsen ; Valles and others ; Peng and others ; Kelkar and Dolan ), and the effects of fermentation temperature on the concentration of aromatic compounds and sensory properties of apple wine have been less studied (Herrero and others ).Therefore, it is very important to understand the effects of fermentation temperature on volatile aroma compounds, especially the key compounds that could have a great aromatic impact on apple wines, for improving both the processing technique and final product quality.…”

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

“…The most important volatile compounds formed during fermentation that affect the organoleptic characteristics of cider are higher alcohols, esters, and carbonyl compounds. The formation of aroma in cider depends largely on the yeast species involved in the fermentation (Leguerinel et al ., ; Beech, ).…”