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Svedlund N, Kiepert A, Rodríguez Pérez J, Magalhães F, Wietstock PC, Gibson B. Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain. Food Microbiol 2025; 129:104755. [PMID: 40086993 DOI: 10.1016/j.fm.2025.104755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2024] [Revised: 02/11/2025] [Accepted: 02/14/2025] [Indexed: 03/16/2025]
Abstract
Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties. Yeast strains were screened for the presence and functionality of the IRC7 gene encoding the β-lyase and low temperature. Two strains showed a combination of desirable aromatic characteristics and good low temperature fermentation performance. These were used to study the impact of different hop varieties and apple cultivars. Results showed that the apple variety has the most significant impact on both chemical and sensory properties of the cider. This study suggests that dry hopping and yeast selection are effective for enhancing aroma and increasing flavor diversity in cider production.
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Affiliation(s)
- Natalia Svedlund
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany.
| | - Anton Kiepert
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany
| | - José Rodríguez Pérez
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany
| | - Frederico Magalhães
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany
| | - Philip C Wietstock
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany
| | - Brian Gibson
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Ackerstr. 76, 13355, Berlin, Germany
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Bernardi B, Michling F, Fröhlich J, Wendland J. Mosaic Genome of a British Cider Yeast. Int J Mol Sci 2023; 24:11232. [PMID: 37446410 DOI: 10.3390/ijms241311232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a Saccharomyces uvarum genome into which ~102 kb of S. eubayanus DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between YNL182C and YNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified S. eubayanus ancestor. Interestingly, a second introgression event added ~66 kb of DNA from Torulaspora microellipsoides to the left telomere of SuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region FOT1 and FOT2 encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.
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Affiliation(s)
- Beatrice Bernardi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | | | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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Fenner ED, Scapini T, da Costa Diniz M, Giehl A, Treichel H, Álvarez-Pérez S, Alves SL. Nature's Most Fruitful Threesome: The Relationship between Yeasts, Insects, and Angiosperms. J Fungi (Basel) 2022; 8:984. [PMID: 36294549 PMCID: PMC9605484 DOI: 10.3390/jof8100984] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/13/2022] [Accepted: 09/18/2022] [Indexed: 07/30/2023] Open
Abstract
The importance of insects for angiosperm pollination is widely recognized. In fact, approximately 90% of all plant species benefit from animal-mediated pollination. However, only recently, a third part player in this story has been properly acknowledged. Microorganisms inhabiting floral nectar, among which yeasts have a prominent role, can ferment glucose, fructose, sucrose, and/or other carbon sources in this habitat. As a result of their metabolism, nectar yeasts produce diverse volatile organic compounds (VOCs) and other valuable metabolites. Notably, some VOCs of yeast origin can influence insects' foraging behavior, e.g., by attracting them to flowers (although repelling effects have also been reported). Moreover, when insects feed on nectar, they also ingest yeast cells, which provide them with nutrients and protect them from pathogenic microorganisms. In return, insects serve yeasts as transportation and a safer habitat during winter when floral nectar is absent. From the plant's point of view, the result is flowers being pollinated. From humanity's perspective, this ecological relationship may also be highly profitable. Therefore, prospecting nectar-inhabiting yeasts for VOC production is of major biotechnological interest. Substances such as acetaldehyde, ethyl acetate, ethyl butyrate, and isobutanol have been reported in yeast volatomes, and they account for a global market of approximately USD 15 billion. In this scenario, the present review addresses the ecological, environmental, and biotechnological outlooks of this three-party mutualism, aiming to encourage researchers worldwide to dig into this field.
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Affiliation(s)
- Eduardo D. Fenner
- Graduate Program in Environment and Sustainable Technologies, Federal University of Fronteira Sul, Campus Cerro Largo, Cerro Largo 97900-000, RS, Brazil
- Laboratory of Yeast Biochemistry, Federal University of Fronteira Sul, Campus Chapecó, Chapecó 89815-899, SC, Brazil
| | - Thamarys Scapini
- Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Campus Erechim, Erechim 99700-970, RS, Brazil
| | - Mariana da Costa Diniz
- Laboratory of Yeast Biochemistry, Federal University of Fronteira Sul, Campus Chapecó, Chapecó 89815-899, SC, Brazil
| | - Anderson Giehl
- Laboratory of Yeast Biochemistry, Federal University of Fronteira Sul, Campus Chapecó, Chapecó 89815-899, SC, Brazil
| | - Helen Treichel
- Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Campus Erechim, Erechim 99700-970, RS, Brazil
| | - Sergio Álvarez-Pérez
- Department of Animal Health, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain
| | - Sérgio L. Alves
- Graduate Program in Environment and Sustainable Technologies, Federal University of Fronteira Sul, Campus Cerro Largo, Cerro Largo 97900-000, RS, Brazil
- Laboratory of Yeast Biochemistry, Federal University of Fronteira Sul, Campus Chapecó, Chapecó 89815-899, SC, Brazil
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Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry. Molecules 2022; 27:molecules27061987. [PMID: 35335349 PMCID: PMC8955822 DOI: 10.3390/molecules27061987] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 01/01/2023] Open
Abstract
Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.
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Abstract
Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.
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How keeving determines oenological parameters and concentration of volatile compounds in ciders? J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103897] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction.
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The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them.
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Gschaedler A, Iñiguez-Muñoz LE, Flores-Flores NY, Kirchmayr M, Arellano-Plaza M. Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation. Int J Food Microbiol 2021; 347:109169. [PMID: 33813131 DOI: 10.1016/j.ijfoodmicro.2021.109169] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 11/30/2022]
Abstract
The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation. This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alcoholic fermentation and the generation of desirable volatile compounds for cider production.
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Affiliation(s)
- Anne Gschaedler
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Laura E Iñiguez-Muñoz
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Nilda Y Flores-Flores
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Manuel Kirchmayr
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Melchor Arellano-Plaza
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico.
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10
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Abstract
Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.
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Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis. BEVERAGES 2020. [DOI: 10.3390/beverages6020040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little consensus on the most efficient method for cider volatile analysis. Herein, we have optimized and applied a headspace solid phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the chemical analysis of cider VOCs. We determined that the 30 min exposure of a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid phase microextraction (SPME) fiber at 40 °C yielded detection of the widest variety of VOCs at an extraction efficiency >49% higher than comparable fibers. As a proof-of-concept experiment, we utilized this method to profile cider aroma development throughout the fermentation process for the first time. The results yielded a very practical outcome for cider makers: a pre-screening method for determining cider quality through the detection of off-flavors early in the fermentation process. The aroma profile was found to be well established 72 h after fermentation commenced, with major esters varying by 18.6% ± 4.1% thereafter and higher alcohols varying by just 12.3% ± 2.6%. Lastly, we analyzed four mature ciders that were identically prepared, save for the yeast strain. Twenty-seven key VOCs were identified, off-flavors (4-ethylphenol and 4-ethyl-2-methoxyphenol) were detected, and odorants were quantified at desirable concentrations when compared to perception thresholds. VOCs varied considerably following fermentation with four novel strains of S. cerevisiae, evidencing the central importance of yeast strain to the finished cider aroma.
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Nikolaou A, Nelios G, Kanellaki M, Kourkoutas Y. Freeze-dried immobilized kefir culture in cider-making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3319-3327. [PMID: 32112412 DOI: 10.1002/jsfa.10363] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/11/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The aim of the present study was to evaluate the fermentation efficiency of freeze-dried immobilized kefir culture on natural supports (apple pieces, delignified cellulosic material) in cider making at various temperatures (5-45 °C) in comparison with freeze-dried free cells. Freeze-dried cells were initially tested in apple juice fermentations at 30 °C, and then the freeze-dried cultures produced with no cryoprotectants were assessed in repeated batch fermentations. RESULTS Repeated batch fermentations lasted for longer than 5 months. High malic acid conversion rates (up to 78.5%) and ethanol productivity values (up to 37.9 g L-1 day-1 ) were recorded for freeze-dried immobilized cells. Polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) analysis showed that freeze-drying had no effect on the microbial diversity of kefir culture. Higher alcohols were significantly reduced at low fermentation temperatures. Application of principal component analysis (PCA) revealed that both the fermentation temperature and the nature of the freeze-dried kefir culture affected significantly the minor volatiles determined by gas chromatography/mass spectrometry (GC/MS). Notably, all ciders produced were of high quality and were accepted by the tasting panel. CONCLUSIONS Freeze-dried immobilized kefir culture on natural supports with no cryoprotectants was found to be suitable for simultaneous alcoholic and malolactic cider fermentation at various temperatures (5-45 °C). The high operational stability of the systems was confirmed and the results obtained are of great interest for the industrial sector as they could be exploited for cider, low-alcohol cider, or 'soft' cider production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anastasios Nikolaou
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
| | - Grigorios Nelios
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, Patras, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
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Bortolini DG, Benvenutti L, Demiate IM, Nogueira A, Alberti A, Zielinski AAF. A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109316] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider. Heliyon 2019; 5:e01953. [PMID: 31211267 PMCID: PMC6562328 DOI: 10.1016/j.heliyon.2019.e01953] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 02/11/2019] [Accepted: 06/07/2019] [Indexed: 11/20/2022] Open
Abstract
This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlovski Sinap. The must from the apples at various stages of ripening (unripe, ripe, overripe) underwent alcoholic fermentation using commercially available yeast strains. Gas chromatography - mass spectrometry was employed to assess the differences in volatile composition between the samples. Out of the variables analyzed in this work, apple variety turned out to be the primary attribute influencing the quality and aroma properties of apple cider. The effect of yeast strain and the maturity of the fruit was variety-specific where the volatile profiles of ciders made with Melba variety were the least influenced by the ripening stage of apples and yeast strains used for the fermentation.
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Prior KJ, Bauer FF, Divol B. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. Food Microbiol 2019; 79:75-84. [DOI: 10.1016/j.fm.2018.12.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 10/17/2018] [Accepted: 12/03/2018] [Indexed: 11/24/2022]
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Ma S, Neilson A, Lahne J, Peck G, O'Keefe S, Hurley EK, Sandbrook A, Stewart A. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider. J Food Sci 2018; 83:2772-2781. [PMID: 30347443 DOI: 10.1111/1750-3841.14367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 08/31/2018] [Accepted: 09/06/2018] [Indexed: 11/28/2022]
Abstract
The term "cider" refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off-aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off-aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to 'York' apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off-aromas during cider production without adverse effects on quality. PRACTICAL APPLICATION: Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.
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Affiliation(s)
- Sihui Ma
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - Andrew Neilson
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - Jacob Lahne
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - Gregory Peck
- School of Integrative Plant Science, Horticulture Section, Cornell Univ., 121 Plant Science Building, Ithaca, NY, 14853, U.S.A
| | - Sean O'Keefe
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - E Kenneth Hurley
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - Ann Sandbrook
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
| | - Amanda Stewart
- Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ., 1230 S.W. Washington St., Blacksburg, VA, 24061, U.S.A
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18
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Ma S, Neilson AP, Lahne J, Peck GM, O'Keefe SF, Stewart AC. Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.519] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Andrew P. Neilson
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Integrated Life Science Building, Rm 1013, 1981 Kraft Drive Blacksburg VA 24060 USA
| | - Jacob Lahne
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY 14853 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
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19
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Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.510] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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21
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Santos CMED, Alberti A, Pietrowski GDAM, Zielinski AAF, Wosiacki G, Nogueira A, Jorge RMM. Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.318] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Caroline Mongruel Eleutério dos Santos
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
- Technical Course in Food, Federal Institute of Paraná; R. Antonio Chemim, 28 CEP 83403-515 Colombo PR Brazil
| | - Aline Alberti
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Giovana de Arruda Moura Pietrowski
- Department of Food Technology; Federal Technological University of Paraná; Av. Monteiro Lobato, s/n- Km 04 CEP 84016-210 Ponta Grossa PR Brazil
| | - Acácio Antonio Ferreira Zielinski
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Gilvan Wosiacki
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Alessandro Nogueira
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Regina Maria Matos Jorge
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
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