Yeast species associated with the spontaneous fermentation of cider

Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

https://hal.archives-ouvertes.fr/hal-02089085/document

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider samples being grouped into two categories: an "odd" class, cider made from foreign apples (1995 and 1997), and an "even" class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%.

/pdf/chemical-characterization-of-asturian-cider-4z9it8w32c.pdf

Chemical characterization of asturian cider.

Synthesis of higher alcohols during cider processing

Frugivorous bats from the Old and New World use odor cues to locate and assess fruit condition. We hypothesized that Egyptian fruit bats (Rousettus aegyptiacus) use as odor cues those volatile compounds that increase in emission rate as fruit ripens. We examined whether the smell of fermentation products may indicate the degree of ripeness to fruit bats. We analyzed volatile compounds in the headspace (the gas space above a fruit in a closed container) of dates (Phoenix dactylifera) and rusty figs (Ficus rubiginosa), both of which are consumed by fruit bats, to elucidate which compounds originate from fermentative pathways and to determine which change in emission rate during ripening. Ethanol, acetaldehyde, and acetic acid were the only volatile compounds detected as products of fermentation in both fruits. In dates, emission rates of these compounds increased during maturation, whereas in rusty figs, they decreased or remained constant. Methanol, although not a fermentation product, increased in emission rate during ripening in both fruits. We found that R. aegyptiacus was neither attracted nor deterred by the smell of methanol at any of the concentrations used. Although the odor of ethanol emanating from food containing concentrations similar to those found in ripe fruit did not attract the bats, at relatively high concentrations (≥1%), the smell of ethanol deterred them. Thus, ethanol at high concentrations may serve as a signal for bats to avoid overripe, unpalatable fruit.

Ethanol and Methanol as Possible Odor Cues for Egyptian Fruit Bats ( Rousettus aegyptiacus )

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for fermentations were determined in 12 ciders obtained by different technological methods in order to evaluate the quality of cider obtained. An analysis of variance revealed that the speed of pressing and the clarification system were the main factors influencing the efficiency of alcoholic fermentation, the speed of malolactic conversion and the microbiological stabilization of the cider.

/pdf/influence-of-cider-making-technology-on-cider-taste-4f4h635vx4.pdf

Influence of Cider-Making Technology on Cider Taste

Two cider-production procedures involving direct fermentation of apple juice and a prefermentative clarification step or defecation were controlled microbiologically, while chemical monitoring of the major sugars, polyalcohols and organic acids produced during the fermentation was carried out by HPLC. The defecation process markedly slows down alcoholic fermentation and the malolactic conversion. Good correlations between the contents of D(–) lactate and volatile acidity were obtained for the ciders studied, which indicates that the increased volatile acidity of the ciders was basically a result of metabolism mediated by lactic-acid bacteria, the yield being higher in barrels where enzymatic defecation was not applied. Sucrose was rapidly hydrolysed in the first step of the fermentation process, while glucose is the preferential carbon source for the yeasts. Citric acid was produced by the yeasts in the first step of the fermentation process and was later taken up by these micro-organisms. Conversion of quinic and shikimic acids seemed to point to a signicant activity of heterofermentative lactic-acid bacteria in storage and maturation of ciders.

pdf/analytical-control-of-cider-production-by-two-technological-1yzt5ilxe1.pdf

Analytical control of cider production by two technological methods

Aspectos microbiológicos y bioquímicos de la elaboración de sidra natural en lagares asturianos

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

C Cabranes

Author Tools

Chat about Author

Papers

Influence of Cider-Making Technology on Cider Taste

Analytical control of cider production by two technological methods

Aspectos microbiológicos y bioquímicos de la elaboración de sidra natural en lagares asturianos