Effect of co-inoculation of Saccharomycesand non-Saccharomycesyeasts and nutrients addition during malolactic fermentation on apple cider composition

Autor: Călugăr, Paul Cristian, Coldea, Teodora Emilia, Pop, Carmen-Rodica, Stan, Laura, Socaci, Sonia Ancuța, Ranga, Floricuța, Hegheș, Simona Codruța, Geană, Elisabeta-Irina, Mudura, Elena
Zdroj: Food Bioscience; August 2024, Vol. 60 Issue: 1
Abstrakt: Apple cider production is a complex fermentation process that involves the conversion of apple juice into cider through the actions of yeast and malolactic bacteria. This study aimed to investigate the effects of the co-inoculation of Saccharomycesand non-Saccharomycesyeasts, as well as nutrient supplementation in the presence of malolactic bacteria Oenoccocus oenion the composition of apple cider. The amino acid profile of the samples was not significantly influenced by the addition of lactic bacteria or nutrients in cider processing. The highest ester content was recorded in the single yeast strain fermented ciders (55.32%–88.13%). This increase was visible also for the malolactic ciders, independent from nutrient supplementation. Co-inoculated Saccharomycesand Torulaspora delbrueckiiciders showed increased higher alcohols contents, both after the alcoholic (42.66%–53.51%) and malolactic fermentations (42.81%–65.94%). Following the hydroxycynnamic acids class (141.47–327.44 mg/L), flavonoids (114.81–253.44 mg/L) were the second most abundant class of phenolic compounds in ciders, which generally registered a considerable increase following malolactic fermentation. The sour/acidic taste was the most prevalent sensory attribute of the cider. Lower values were recorded for sweet, bitter, and astringent. The strongest apple aroma was perceived in the co-inoculated Saccharomycesand T. delbrueckiiyeast strains. The co-fermentation of Saccharomycesand Torulaspora delbrueckiiyeasts led to increased levels of desirable aroma compounds, contributing to a more complex and appealing sensory profile, while the nutrient supplementation provided an improved malolactic fermentation efficiency and overall cider quality.
Databáze: Supplemental Index
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